Here is a good example of gourmet cooking:

Wild Boar Marinade

2 Cups full-bodied red wine
1/4 Cup red wine vinegar
1/4 Cup Port wine
1 medium onion, thinly sliced
1 Cup chopped carrots
4 garlic cloves, chopped
1 T. chopped fresh thyme
(or 1 1/2 tsp. dried)
1 T. chopped fresh marjoram
(or 1 1/2 tsp. dried)
3 bay leaves
8 crushed juniper berries
(or 2 T. gin)
6 crushed peppercorns
1 tsp salt

Needed: One 4-6 lb rump end or center cut of

fresh pork leg or whole Boston butt

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Low Carb Deep Dish Quiche Pizza

4 ounces cream cheese
Three eggs
1/4 cup parmesan cheese
1/3 cup heavy cream
1/2 teaspoon oregano
2 cups shredded Italian cheese (mozzarella, romano, parm mix – or your choice)
1/4 teaspoon garlic powder
1/4 cup tomato sauce
1 cup shredded mozzarella
20 slices pepperoni

Preheat oven to 375 degress. In mixing bowl, beat together the eggs and cream cheese until smooth. Stir in heavy cream, parmesan cheese and spices. Pour 2 cups of cheese into a nonstick, 13 x 9 inch baking pan or equivalent. Add egg mixture on top of cheese and blend together so that the cheese is suspended in the mixture — not concentrated at the bottom of the pan. Bake in oven for approximately 30 minutes; then, briefly remove pan to add on the layers of pepperoni and mozzarella cheese. Return dish to oven for 10 more minutes, or until dish is bubbly and brown.

To get good results, you need to utilize quality cooking equipment.
A good high quality quiche pan (with removable base):

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Hi, I’m Jan Ashby 

Today’s post is for Cinco di Mayo celebrations.  I have gone and located a really special Carnitas recipe which involves the use of milk (a vital component). The recipe calls for four to six lbs of Boston butt or Pork Shoulder – the cut of meat is important, so don’t substitute.  Additionally, the recipe calls for garlic cloves – and you may use minced garlic, if you are accustomed to making this kind of substitution.

This particular recipe is taken from Google Books – it is Bruce Aidells recipe, and is originally from The Complete Meat Cookbook

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