Tommy's Kitchen » Uncategorized

Nuthin’ But Tumbleweeds…..

Tommy — Tue, 30 Oct 2012 18:36:10 +0000

Testing…..Testing…..

Is this thing on?

Smithfield Country Ham, just in time for Easter

Tommy — Sun, 21 Mar 2010 13:29:59 +0000

Smithfield Country Ham

Saint Patty’s days has come and gone, and most of us have sobered up enough to start thinking of the next holiday – Easter!

Mobile Yummy Tweet Me!

Tommy — Fri, 12 Mar 2010 21:53:17 +0000

Producer/Correspondent Mary Bruce reports on DC Mobile Food Vendors using social networking to communicate with their fans…. And don’t forget to check out the featured trucks:

Curbside Cupcake

Fojol Brothers

Tommy Teriyaki

Tommy — Sun, 17 May 2009 13:10:05 +0000

Add a cup of soy and a cup of brown sugar to a small sauce pan - Simmer gently (really - VERY gently - This can easily boil over, and believe me, you will have a mess on your hands), stirring, until the sauce is reduced to your liking. You can easily make more or less, just start with the ratio of 1:1. Some folks like theirs less sweet, and if you fall into this category, decrease the sugar or increase the amount of soy.

No, I’m Not Slacking….

Tommy — Fri, 08 May 2009 15:58:36 +0000

Walla-Wallas!

….I’m working on the Garden!

Sorry, but the Smoker and Barbie have taken a back seat for a bit – For the last month I have been re-doing the vegetable garden and putting in raised beds:

Read more on No, I’m Not Slacking…….

Goodbye Old Friend…..

Tommy — Wed, 29 Apr 2009 18:57:47 +0000

Usually friends are warm and fuzzy…I have one friend that is cold as Ice and that’s the way I like her. Unfortunately, last week she started to warm up and I didn’t like her quite as much.

My Civic Duty / Swine Flu

Tommy — Tue, 28 Apr 2009 14:19:27 +0000

Tastes like Bacon.....

Just some quick info for you. I saw my first person with a face mask in Safeway yesterday, and since this site revolves around Pork, here are some things you need to know about swine flu.

Read more on My Civic Duty / Swine Flu…

Smithfield Ham – Peering Into The Past

Tommy — Thu, 09 Apr 2009 13:11:07 +0000

Early settlers needed some way to preserve their meat, and drawing from both the Italians (think Prosciutto) and the Native Americans (who processed salt from seawater), they started salt-curing then smoking their hams.

The Easter Pig Hops Into Tommy’s Kitchen!

Tommy — Wed, 08 Apr 2009 14:01:04 +0000

The start of a beautiful relationship!

It’s my Easter tradition – buying and cooking a genuine Smithfield, Virginia Country Ham. These can be super-salty, as the hams are dry salt-cured, then smoked with hickory and aged up to one year. This is not the kind of ham you cut in a thick chunk, throw on a plate, and serve with some scalloped potatoes. Do you love real ham biscuits? The kind with the slices of super-thin yumminess inside? This recipe is where this ham shines.

Kim Chee Chi Ge

Tommy — Sat, 28 Mar 2009 16:43:44 +0000

My research since has found that Pork is traditionally added to this dish. I didn't know that when I made it, and God forbid I actually get caught making a purely vegetarian dish! So I started by sauteeing some small bits of homemade Tasso ham to give it some richness and flavor.