What You Will Need 2 lbs. pork shoulder 2 boxes cheap macaroni and cheese 1 onion 1 bunch parsley 2 lbs. kale Preparation Dice up the veggies, dice up the meat. Cooking Boil/simmer the pork shoulder with salt, pepper, fennel seed, and garlic for two hours, or until tender. Then add the diced onion, kale,… Continue reading Greg’s Mac and Cheese 2

This is a fairly simple dish with an interesting story behind it.  It’s a spin on a traditional Italian dish that is usually made in the spring, with whatever is left over from the winter.  That’s why its chock full of beans, sausage, and other things that would have survived a couple months in the… Continue reading Country Rigatoni

This is THE quintessential indian dish, right up there with Tandoori Chicken or biryani, to my mind, and it’s basically lick the plate good.  That is not an exaggeration, I was totally licking the plate when I made this.  You make this incredibly rich gravy out of tomatoes and cream and then stir in chicken… Continue reading Holy shit Butter Chicken

This is a great indian dish but be warned, it is pretty spicy.  You can cut the heat a lot if you make a yogurt sauce to go with it, at which point the heat goes away almost entirely, just be aware.  The ratios below are approximately per pound of pork. Ingredients For the marinade:… Continue reading Pork Vindaloo

Ben has been after me to post this recipe since the inception of this site. This recipe is spicy and shockingly savory, while being low calorie and stupid healthy. While this recipe does not contain any meat, it does use chicken broth so that should appease some of purist carnivore savages. Serve with some crusty bread… Continue reading Red Pepper Soup

Here is the link for Green Chili chicken, which is what I often eat as chicken tacos.  But I felt like taking a stab at making enchiladas with it.  Thing is, I didn’t really think a mole sauce or a red sauce would work with the chicken.  I could be wrong, it’s just a feeling.  So… Continue reading Chicken Enchiladas with green sauce

At work, sometimes we get Mexican food catered for lunch.  And there will be big trays of chicken and beef and I swear to God the best things are always these trays of mushrooms.  I could eat them all damn day.  So I figured, how hard can it be to replicate them? Turns out it’s… Continue reading Mexican Mushrooms

I never really knew what carne asada was growing up.  Turns out that’s because it’s what my mom just called “steak fajitas”.  Works just as well with chicken. Now, when I made these, I sliced the chicken in to strips before marinating and cooking.  Mostly because I was pan frying the chicken and I wanted… Continue reading Chicken Fajitas

I found it completely unacceptable that I didn’t know how to make gyros, so I sat down and plowed through half a dozen recipes, cobbling together one I thought sounded good.  And I nailed it.  I honestly can’t really tell the difference between these and ones you get from a stand in Chicago.  Eat them… Continue reading Gyro Meat!

This is something my mom used to make, and this is my modification of it.  The basic idea is that you’re going to simmer chicken thighs with green chilis until the chicken falls apart.  I eat it as tacos with pickled onions, but it’s really good just by itself over rice. It uses a healthy… Continue reading Chicken with Green Chilis