Yep, last month I quietly celebrated the three-year anniversary of switching my diet and regaining my health. It’s been a crazy ride, and I thought it was time to update you on some of my experiences over the years, and share some quick fundamentals that I’ve learned along the way.
Before I forget, let me start off by saying thank you for your support and continued readership. In October of 2011, I made a decision to follow a strict posting schedule – one post a week at the least, two posts a week at the most – to make sure that I had enough recipes to keep this little website chugging along at a steady pace. I’m happy to say that I haven’t missed a week since, and The Domestic Man has grown to be something far beyond my expectations; to give you an idea, my average daily traffic is now far higher than the traffic for the entire month of October 2011. This is all thanks to you and your encouragement along the way.
To be honest, I had expected 2013 to be a relatively quiet year for me. I started secretly writing and shooting for my debut cookbook in late 2012, and my goal was to basically just keep the website afloat while I focused on writing the book. Turns out that everyone else had other plans! Let’s look through some of this year’s surprises.
Today’s recipe is a combination of two recent events in our house. First, I recently bought a remote grill thermometer, and I was itching to try it out. The thermometer has has two probes: one that goes in the meat and one to gauge the overall grill temperature. It’s an easy way to keep an eye on both the grill temp and your food without having to open the grill lid. Plus, it has a wireless receiver so I can keep an eye on the temperatures from afar, perfect for some wintertime grilling.
Second, we recently came across a beautiful French Rack of Pork at our local market, which is a shoulder pork loin still attached to the ribs; basically, it’s a rack of center cut pork chops. As luck would have it, the rack was on sale; my guess is that it intimidated customers and the store was having a hard time selling it. Either way, we couldn’t turn down the price, so I dragged the big hunk of meat home and the rest is history.
I decided to smoke the rack on my gas grill, which would allow me to give it a flavorful crust without overcooking the tender meat inside. Just to be safe, I brined the pork overnight to keep it from drying out, which was also a good call. The end result was crisp on the outside, and ridiculously juicy and flavorful on the inside.
Shirred eggs, more commonly known as baked eggs, are eggs that are baked in a flat-bottom dish. Although they are traditionally prepared with minimal ingredients, my variation is a little different in that I like to use cupcake pans and layer a host of ingredients into a cup lined with ham or other form of cured meat. I like the idea of building your whole breakfast at once.
These baked eggs are a great way to treat guests that come over for brunch, or everybody’s favorite meal, “breakfast for dinner.”