Ingredient: vegetable oil

Jamaican Jerk

By Gordon Buford

A great jerk recipe.
I developed this back in the 1990’s.
The heat can be adjusted up by increasing the amount of scotch bonnets used.

Pozole

By Gordon Buford

Traditional version of Pozole, made with whole-kernel hominy. We use pork to enhance the flavor Print Recipe Pozole Course Side…

Bulgogi: Korean “fire meat”

By Gordon Buford

Fire meat: a grilled or roasted dish made of thinly sliced marinated meat, in this case pork.
I can be grilled on a BBQ or stove top griddle, even stir fried.
Any other protein can be substituted for the pork