Limoncella of West Chester Gets Thumbs Up From Important Pork Lover For The Sliders. Chester County Pork.

As you know I love me some pork. With provolone. And long hots.

Here's a variation I got from Limoncello in West Chester, Pa the other week in the form of sliders. Pretty tasty. But I wish they gave you four. Or at least three. And an extra long hot. But then again it was an app and they were discounted for happy hour so I could have gotten a second serving. If I had wanted to look like a slob that is.

And here's what the bar area looks like in case you were wondering:

Help Me Build The Zibbswich Sammie! Pork Shoulder Sandwich Creation.

If you follow me on Twitter @DrZibbs you might recall that I started to develop a sandwich that I'll be calling the Zibbswich. The early prototype was just OK so here's an updated potential list of ingredients. Feel free to let me know any ingredients that you would add, delete or substitute.

OK. Here we go....

Pork shoulder smoked on grill or slow roasted.
Roll (A seeded one)
Garlic, mushrooms and shallots (saute in oil then deglaze with white wine).
Long hots.
Cheese (but sharp provolone is always used on pork so I think I want something gooey. Any suggestions?)

And the secret ingredient is: ROASTED RED PEPPER SAUCE.

And I'm thinking of adding coleslaw but I don't think that would work.

I might also try a variation where I don't add the roasted red pepper sauce but I had really spicy baked beans to the top. I'm note sure if I've ever seen baked beans on a sandwich. 

I Love to Saute Onions. Chester County Man Eats Pork.

Oh baby do I love my pork. The problem is that a lot of the pork doesn't have enough fat in it. I always like to make sure mine does. I usually like chops with bones but here are some boneless chops I just made.



Delicious. I just season them with salt, pepper and chili powder and brown them in a pan with some olive oil. Then baked them at 350 till they're done.

Then when they're almost done I throw onions in the frying pan with some more spices and deglazed the pan with some white wine. Scraping off those tasty bit. Oh baby. I love that smell. I think sauteing is my favorite cooking task by the way too.



Then I throw the mixture on the pork and tadaaa! A side of baked beans or potatoes and some applesauce and you're ready to go. And a nice cold beer. Sip... Ahhhhh!

Pork Chop Dinner and Recipe Shared With West Chester and World.

Hi everyone. It's me, That Blue Yak's Dr Zibbs from West Chester, PA. And I'd like to share this simple meal with you. Come to think of it I don't feel like writing out the whole recipe but your local library has plenty of cookbooks so go there and do the work yourself. God some of you people are lazy.

I will tell you what you're looking at though. Pork chops with a garlic mushroom sauce. Twice baked potatoes (a bit burned on top but I like them like that). Fried green beans (in garlic butter). And applesauce.

This is a regular simple favorite here at Zibbs Central. And one thing I love to do is fry the green beans only for a bit so they stay nice and crunchy.

Don Gabriels. Carnitas. West Chester. Mexican Food.

Do you know what that is above? You're looking at carnitas * - pork tacos - from Don Gabriels in West Chester. As you can see from that copy of the Daily Local News sitting there, this picture was taken back in the September when the West Chester, PA bomber was on the loose. And I wrote my amazing posts about the story.

OK, back to the carnitas. Have you ever eaten something that is so good that you order the same thing over and over at the same place because you're afraid if you order something different you might make a bad decision? And then you'll regret it?

That's how it is with these carnitas. It's shredded pork, with some onion and cilantro all packed into a handmade tortilla. And they have a killer red sauce that I dump over it. And a squeeze of lime.

I swear I've been there a dozen times in the last few months. Sometimes simple food is the best. I hereby give these Pork Carnitas the THAT BLUE YAK SEAL OF TASTYNESS. Si'.

*Note that the one on the far right is the pork carnita. The other two are BBQ pork carnitas.

Pork Shoulder In Oven - Check Out This Song

So I had a pork shoulder brining all night and woke up early to put it in the oven. I'll post the blogger meetup story a little later so check back every half hour throughout the day.

In the meantime, check out this cool song I just found about pork on the Youtube. It's a bit long but catchy. And look at that pig riding on the sausage? Pretty hypnotizing. If they ever make that into a real, non cartoon vehicle, I'm totally buying one. Yeah ....you wait. I'll do it too.

Pork Roast Recipe Is Tasty Goodness From Chester County

If you know me. You know that I love to cook. And since this is my blog and I can do anything I want, I'm going to give a little cooking instruction. Above is a really tasty boneless pork roast that anyone could cook. Seriously. If you don't cook, you can make this and everyone will love you. Here's all you have to do.

- Get yourself a boneless pork roast

- Mix up these ingredients: olive oil, salt, pepper, minced garlic, paprika, cumin, fresh rosemary (chopped) and a tablespoon of mustard.

- Now rub all of these ingredients all over the roast.

- Next, put the roast in a zip lock bag and add a few dashes of Worcestershire Sauce and squeeze an orange in the bag too.

Marinate for 4 - 6 hours.

- Take pork out of the bag and tie it with string. This will help it to cook evenly. (Do it better than the sloppy job I did in the picture above.

- Heat up your grill (or burner) and sear all sides of the pork. Then cook the pork under indirect heat for about 70-90 minutes or until internal temp reaches 160 degrees. Don't over cook as it will become very dry.

- Take the pork off the grill and let it stand for about 10 minutes.

I like to serve mine with saurkraut*, garlic mashed potatoes and applesauce.

*I like to cook mine in cast iron on the grill because I like to throw the kraut in at the end.

The Pork's Closed - The Moose Should Have Told You

Imagine the horror - We take a train from Malvern station to Market Street - Philly. Imagining the DiNic's Italian style roast pork sandwich (see delicious photo above). We have plenty of time - it's only 4:00 and Reading Terminal Market is open until 6:00. We approach the stools and as we're about to sit down, the dude says, "Sorry, we're closed."

"Closed?" I ask - lip beginning to quiver. "We came all the way from West Ches....."

"Closed - we sold out."

That was the terrible scene that I encountered this weekend. My friend and I had to settle for a Rick's cheese steak. Not even close!