Comments on: Pork with Apples, Mushrooms, and Calvados

By: Talley

Talley — Thu, 09 Dec 2010 15:44:45 +0000

i hope it hits the spot. good luck weathering the storm!

By: Bryan

Bryan — Thu, 09 Dec 2010 15:10:18 +0000

I just came across your site today. This calavados pork recipe sounds terrific. I live in Ottawa, Canada. It is currently about -8c and we are waiting on our first major storm of the season. I think this will warm tonights dinner up quite well. Thanks.

By: Talley

Talley — Mon, 01 Feb 2010 20:08:29 +0000

Wow! I’m so glad to hear it was a success, and that you won the race. Congrats! We were wondering how it was going for you this weekend and it sounds like it was a fantastic day all around. Thanks so much for checking in and letting us know.

We would love to join you on the boat sometime.

By: Garry

Garry — Mon, 01 Feb 2010 19:49:18 +0000

Wow!
What a recipe, and what a response from cold, damp, semi-sober sailors! I more than doubled the ingredients, went with about 4 lbs. of shoulder, did the braise, finished it on the boat stove.. Every single drop..GONE..Seriously, I went back to the pan and it was literally dry…
..Oh, and we won the race!
Thanks guys!!!
You may need to come on to the boat some night at race with us!!
Garry

By: Talley

Talley — Wed, 27 Jan 2010 19:47:52 +0000

Hey Garry, thanks!
I do think you could do something like that. While I haven’t tried it myself, I don’t see any reason why you couldn’t do most of it the day before at home in a dutch oven. I think it’d probably be best to stop before the addition of the sour cream, just after the pork is nice and tender. Refrigerate overnight. Then, when you get to the galley, throw it on the cooktop and bring it to a simmer, add the sour cream and simmer for 15 minutes or so. Then add the apples for just a few minutes, and taste for seasoning before topping with the almonds and parsley and serving. (you could probably toast the almonds and chop the parsley ahead of time if you want… but if you cut the apples too far in advance, they will brown).
Good luck with your race! let us know how it goes and how you like the dish. We’ll keep an eye on the lake this weekend and root for you.

By: Garry

Garry — Wed, 27 Jan 2010 19:39:02 +0000

Yum!
I just discovered your site, and love it! We race sailboats on the lake regularly, and may need to find your place and crash it!
My question: I have a crew of 10 racing a long race this weekend.. Do you think this would work in a big dutch oven, done at home, then finished in my even smaller than yours, sailboat galley with just a cooktop?
Any suggestions?
Thanks and great site, neighbors!
Garry

By: Houseboat Eats: Curing the Thanksgiving Ham

Houseboat Eats: Curing the Thanksgiving Ham — Tue, 24 Nov 2009 21:35:47 +0000

[...] Hugh Fearnley-Whittingstall) and we’re curing a 7 pound hunk of fresh ham that came with the half pig we got from our neighbors. We wanted to share a little of the process with you before the big [...]

By: Houseboat Eats: Beef Shank with Coconut and Avocado

Houseboat Eats: Beef Shank with Coconut and Avocado — Thu, 19 Nov 2009 18:58:49 +0000

[...] who commented that it was not yet “cold enough” down in sunny California to make the pork with apples and calvados recipe we posted last week. We feel for you Zach. Perhaps the coconut and avocado that give [...]

By: Talley

Talley — Sun, 15 Nov 2009 22:27:19 +0000

That’s a nice looking rabbit stew on your site.

By: we are never full

we are never full — Sat, 14 Nov 2009 23:00:56 +0000

awesome pics. love the one of the snout. great traditional flavor combo. a great normandy (?) dish. we’ve done something kind of similar w/ rabbit but the pork would be much easier (and cheaper) to do. fabulous cold-weather dish.