Animal Braised Pork Shoulder with Chimichurri from Food & Wine

Not many changes for this simple braised dish - used pork broth instead of chicken broth (Marukai had bones that I used to make a soup base for ramen - I'll freeze it and wait for the weather to cool down again!). Had 8# of pork shoulder so I cut a whole head of garlic in half and added to the pot.

Chimichurri is so easy in a mortar - clean up's easy too!

http://www.foodandwine.com/recipes/braised-pork-shoulder-with-chimichurri

TOD Sauvignon Blanc with Pork Tenderloin & Asparagus with Sesame Sauce

Cooking to Two Old Dogs Sauvignon Blanc - I love pork tenderloin - it's fast and easy and makes delicious tonkatsu too.

Remove tenderloin from packaging, season with salt & pepper bring to room temp. Meanwhile cook a pot of rice and prep asparagus - wash and snap off the dry/woody ends, place on sheet pan with olive oil, salt & pepper. Preheat the oven to 450 degrees F - Heat a large oven safe pan, add olive oil, place the seasoned pork tenderloin(s) in to the pan - sear on both sides and place in the oven for 10-15 minutes depending on the size of the pork (thickness will determine cooking time) - also put the sheet pan of asparagus in the oven. Meanwhile in a small pan, put 2 T Sugar, 4 T Soy Sauce and 2 tsp Roasted Sesame Seeds - heat sauce just until the sugar melts. This sauce can be used on top of meats or veggies (spinach, green beans, sugar snap peas, broccoli, etc.).

Do you remember Taco Flavor Doritos?

So I'm a sucker for anything that takes me back to my childhood (especially food related)! When I saw this packaging and the "taco flavor" I had to buy it! The only thing missing in the photos is the smell AND the taste...both are still the same!!! I might actually agree with Colin who said "these are the best Doritos in the world!".