southerncooker's Profile

From: Boomer, NC USA

Joined: January 3rd, 2010

About me: I collect cookbooks and love to cook and try new recipes. I tested recipes for Leite's Culinaria for almost eight years. I learned to cook from many good southern cooks including my Mom, Dad, several Aunts and my Grandmothers. My children and husband also like to cook and try new foods and recipes. My son still lives with us but our daughter is married. She often visits to cook with me. We are adventuresome eaters willing to try new things.

Bourbon Roasted Pork Loin from Everyday Dorie: The Way I Cook

This was delicious. I know she says in the book not to use the good bourbon but all I had was Woodford Reserve so that's what I used. I marinated for about 8 hours in fridge. Loved the apples and onions... read more >

recipe reviews (2277)
book reviews (117)
useful review votes (491)

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southerncooker's Reviews

8 recipe(s) reviewed. Showing 1 to 8Sort by: Title | Date | Rating

Pure Pork Awesomeness: Totally Cookable Recipes from Around the World

By Kevin Gillespie, David Joachim
Andrews McMeel Publishing - 2015

While quiet good a bit on the salty side. Next time I would let up on the salt a bit or maybe try rinsing a bit after letting it sit with the salt and sugar for the suggested hour before draining and continuing with the recipe. I love that he says to use Duke's Mayonnaise since that's my family's favorite and mine as well.

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So good on the Nachos de Puerco page 60. It makes about 3 cups. You remove 2 for the nachos and add two diced avocados then place in fridge until ready to top nachos. I saved some of the plain for use on the breakfast burritos page 51 and tacos page 50.

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These are made with ground pork and beef. Some country ham, quick pickled onions and smoked Gouda brings it to a whole higher level. I couldn't find Kings Hawaiian Sandwich buns so I ended up making sliders with Sara Lee Hawaiian Dinner Rolls.

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We thought these were excellent. Not sure I got them pounded as thin as the author intended but they were still delicious. They were a bit on the salty side for me though. Next time I'll let up on the salt in the dry brine.

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While this would probably be considered an appetizer we ate is as our main course. It was delicious with the Cantina Salsa page 61. To 2 cups of the salsa you add a couple diced avocados before topping the nachos along with me lime sour cream. Son doesn't care for avocados so I left them out of his salsa. I used the Pork from page 50 for this.

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Made for son-in-law's birthday 2015. He loved and we all agreed very good. He did request I use Stubb's original BBQ sauce instead of the one suggested in the book. This is made in the slow cooker then broiled for a nice finish.

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I made this to go in several recipes. First up was Nachos de Puerco page 60. The meat was super tender and very tasty. Son-in-law ate some as sandwiches. Looking forward to having more on corn tortillas pg 50, Breakfast Burritos and also as sandwiches. It says you can also use for A Really Good Cuban Sandwich page 52.

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I was making my slow cooker bbq and realized I didn't have any bbq sauce on hand. Since I had all the ingredients for this one I decided to make a 1/2 recipe which yields a quart. It was amazing in my slow cooker pulled pork bbq. We all loved it.

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