I was never really a big fan of pork. For many years, I believed that if pork was pink, it was undercooked. This is not necessarily the case. Just like any ground meat, ground pork needs to be cooked until the pink is gone, or to 160°F. Cooking a chop, tenderloin or roast? Pink is… Continue Reading
Shrimp Scampi over Linguini
Fresh seafood has always been a mainstay here in New England and one of my all time favorites seafood dishes to prepare is Shrimp Scampi over linguini. I have made this recipe so often I feel like I could make it with my eyes closed. Let me tell you what makes this recipe so good.… Continue Reading