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Four-Alarm Green Chili with Pork


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Hello All!  And welcome back to Food ~ Flavor ~ Fun.

A great place to find and share some great FREE Recipes, to find and buy Gourmet Gift Baskets, along with the finest Caviar and other Gourmet Specialty Foods to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

If you like the Free recipes, please be sure to browse and purchase an item from the Gourmet Essentials Shop!  There is a full line of fantastic specialty food items.  There you’ll find some of the finest Caviar from around the world,  terrific Smoked Salmon, Foie Gras, Pate’, Truffles, Dried Mushrooms, Truffle Oils and much more.

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

This weekend I’ve updated several of the product categories with some new selections.  All new items available from more sizes and flavors of Pate’ and Foie Gras to new selections of domestic, and imported caviar.  Look for more updates and new items in the coming days.

This Rougie Duck Foie Gras with Port Wine and Truffles will impress all your guests with it’s great flavor.

Duck Foie Gras with Port Wine, 3% Truffles in Center – Fully-cooked – by Rougie, Canada. Refrigerate before opening can. Warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine. Ideal for a party of 6 to 8. 100% homogenized foie gras.  Click on the picture to find out more!

Rougie Duck Foie Gras with Port Wine and Truffles

Rougie Duck Foie Gras with Port Wine and Truffles

Before all of the winter chill is gone for the year, I thought I’d share a few chili recipes.  This is truely Four-Alarm Chili.  Lots of heat to go along with loads of flavor.  Are you brave enough?  Give this one a try!

Four-Alarm Green Chili With Pork


  • 1 pound fresh tomatillos, husks removed
  • 2 poblano peppers, stemmed and halved
  • 2 serrano peppers, stemmed and halved
  • 1 pickled jalapeno, stemmed and halved
  • 1 small onion, cut into chunks
  • 3 garlic cloves, smashed and peeled
  • 1/2 cup fresh cilantro
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon ground allspice
  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless pork shoulder, cut into 1-inch chunks
  • 1 1/2 teaspoons coarse salt, divided use
  • 1 tablespoon fresh squeezed lime juice


In a medium sized pot of boiling water, cook the tomatillos until softened, about 5 minutes.  Drain and transfer to a blender along with the remaining vegetables and spices.  Add 1/4 cup of water and puree until smooth.

Meanwhile, in a 5-quart pot,  heat the oil over medium-high heat.  Working in two batches, season the pork with 1/2 teaspoon of salt and sear it until the chunks are browned.  About 7 minutes per batch.  Transfer the pork to a bowl.

Add the puree to the pot and cook for 3 minutes.  Add the seared pork, lime juice and remaining 1 teaspoon of salt.  Bring it up to a boil, then reduce the heat to a simmer.  Cover and cook, stirring occasionally, until the pork is tender, about 1 1/2 hours.


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I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Main Courses

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