To be able to know good food, you should know how to cook good food.
I have been cooking grub, ranging from eggs, to steak, to pasta and tomato sauce, beef goulash, to chili and even pumpkin pie, since I was a teenager.
My mother’s cookbook is a sacred bible for anything food, and hanging around the grill with my dad was always a way to learn to cook anything over charcoal.
But there are meals that do not require a recipe. The best thing we ate this week was seasoned pork chops black beans and white rice.
One of the most versatile seasonings is Montreal Steak seasoning by McCormick. It is coarsely ground pepper, garlic and other seasonings and makes any meat (they also have Montreal Chicken) just a little bolder.
I seasoned the center cut chops with Montreal and olive oil and then cooked them in a frying pan until done.
For the black beans, I cooked them in a pot with olive oil, oregano and garlic powder.
The rice was cooked in a large saucepan, with just butter and a pinch of salt.
A hearty meal cooked at home goes a long way, but tune in next week for another installation and a review of one of our neighborhood's restaurants.