My mother made this dressing or stuffing all my life, so of course, it is my go-to! I have modified it slightly, but the overall essence is there. No disrespect to my mother, I have never not modified any recipe. Just as a note, she approved of all modifications!
There is not a meal more nostalgic for me than City Chicken! It was a Midwest meal with the heavy immigration of Germans and Polish people coming to that area. What makes it so delicious is the combination of pork shoulder for the fat and veal, making a delicious kabob and even better gravy. The rich, fatty pork and the lean veal are a great combination.
Country Pork Ribs in the Southeast are merely pork shoulder or Boston butt cut into one inch by one-inch strips. They are primarily boneless but an occasional shoulder bone is possible.
Pot roast is best made with chuck if you want that very tender “stringy” meat as my family called it when we were little. I usually make twice what I need for dinner because the leftovers make great Tex-Mex dishes like nachos and quesadillas, or BBQ beef sandwiches!
Either bone-in or not, this is the best way to cook a Rib Roast if medium-rare from edge to edge is what you desire. Most rib roasts are cooked too quickly at 350 degrees, resulting in a medium-rare center with the edges over an inch wide are well done.
Street tacos were made famous by the food truck industry, and soon after, restaurants and home cooks jumped on board. Varieties are endless and the size of street taco allows us to eat 3-4 different types on one plate!