by Tom Pierro | Oct 29, 2017 | Dinner, Italian, Pasta, Pork
There are many variations of this dish, but this recipe is fairly true to the roots of it’s Italian heritage. The mushrooms and peas are my own embellishments, but complement the sauce well. You really only need four basic ingredients to make traditional Carbonara:...
by Tom Pierro | May 2, 2016 | Beef, Crock Pot, Dinner, Pork
This recipe is based on a chili I learned to make working in a local restaurant as a kid and Papa Louie’s Award-Winning Venison Chili. You can use any kind of ground sausage or ground meat, but this one was made with spicy venison sausage. Here’s what you...
by Tom Pierro | Oct 1, 2014 | Dinner, Pork
This recipe includes the zest of 1 entire tangerine, 1/4 cup of raw sugar, 1 tablespoon of cumin, 2 table spoons of paprika, 1/2 teaspoon of black pepper and a dash of cayenne and a teaspoon of salt. Rip the membrane off the back of the ribs and rinse with warm water...
by Tom Pierro | Jul 6, 2014 | Beef, Crock Pot, Dinner, Leftovers, Pork
Here’s a classic British dish that we pieced together from the leftovers of our 4th of July BBQ. The basic recipe is easy: make toast, put baked beans on top and eat. Here’s what we did: Heat up beans on stove top that were cooked in the crock pot the day before. We...
by Tom Pierro | May 19, 2014 | Beef, Chicken, Dinner, Pasta, Pork
According to Papa Louie, just about anything can go in Sunday Sauce. Pork chunks, beef ribs, chicken legs, lamb shanks, stew meat, sausage, etc. Basically anything that breaks down and gets more delicious with time. We also roast ours in the oven, which adds more...
