Portuguese Pork and Garlic
One thing about vinho d’ alhos–the recipe differs from family to family. (It is pronounced something like “vino dosh.”) The basics are vinegar, wine, pickling spices, and garlic. This version (from my book, Cooking with Tommy Bahama: Flavors of Aloha) only marinates pork for a mere day or two, but aficionados often pickle the meat for three or even more days.
Chicken Savoy is a popular dish at many Italian restaurants in my area. How popular? There are people who call it “the unofficial state dish of New Jersey.” Mamma mia! Take that Italian hot dog! (Don’t know what an Italian hot dog is? See * below. I hate ’em.) If you don’t live in North […]