yup...
doin' another one in quick order...
pork... what is not to like about pork? i love pork in all it's forms.
the only protein in my book better than pork?
duck.
duck is infinitely better than pork...
why?
because foi gras is better than bacon...
and confit duck anything is better than pork anything.
even bacon wrapped pork belly, ok?
ok, i'll admit marginally so? but still better...
but pork, is still pretty awesome...
here are two recipes we've culled from others that take the humble pork shoulder and make it something worth feeding to your friends in ginormous quantities...
Slow Cooker Carnitas-
(best served with homemade Pico de Gallo and homemade Guacamole)
Carnitas Rub -
good for about 4-5 lbs shoulder
3 tablespoons of Kosher salt
4-6 cloves of garlic (smashed)
5 tablespoons cumin
3 tablespoons of dried oregano
3 tablespoons of ground coriander
1 tablespoons of cinammon
1 tablespoon of paprika
3 bay leaves
Braising Liquid -
2 cups of chicken broth
1/2 cup of white wine
mix together dry ingredients and use enough to coat the roast. you should have a little more than 1/2 left for later.
carefully place the roast in the crock pot (fat side up) and add the liquid, bay leaves and garlic. try not to wash off too much of the rub if possible.
cook on high for 4 hours and then low for up to 10 hours.
once done and remove from the crock pot and shred in a roasting pan.
lightly cover the meat with leftover rub and extra paprika.
pre-heat your oven to it's highest setting and place the carnitas in the oven for 10-20 minutes to render the fat and crisp up.
i've added lime juice and zest to both braising liquid and in the roasting period to add flavor. i've found i like adding it at the end before roasting the best.
Pulled Pork Sandwiches -
served best with homemade coleslaw and sauces
i took a slow cooker recipe and a standard rub for slow cooking and slapped them together... voila! piggy goodness!
Rub -
good for a 4-5 lbs roast
1/2 cup brown sugar
1/2 cup paprika
3 tablespoons hot paprika
6 tablespoons of kosher salt
4 tablespoons of fresh ground pepper
2 tablespoon of cayenne pepper
6 teaspoons of dry mustard
2 tablespoons onion powder
2 tablespoons garlic powder
Braising Liquid-
depending on the size of your crockpot and roast...
equal parts root beer and chicken or beef stock to cover 1/2 way up the sides of the pot.
follow the same instructions for cooking as the carnitas. you can skip the roasting in the oven portion though.
have also added a bit of tomatoes to the braising liquid. not sure if i like it or not.
Sauce 1:
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon salt
1 teaspoon ground black pepper
combine in a bottle and refrigerate before serving.
Sauce 2:
2 cups cider vinegar
1/2 cup plus 2 tablespoons ketchup
1/4 cup firmly packed brown sugar, or more to taste
5 teaspoons salt, or more to taste
4 teaspoons hot red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
combine in a bottle and refrigerate before serving.
Sauce 3:
2 cups cider vinegar
2 Tablespoons molasses
1 Tablespoon ground dry mustard
1/2 cup butter
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 Tablespoon Worcestershire
1 cup packed dark brown sugar
4 teaspoons cornstarch
over medium heat, mix cider vinegar, molasses, dry mustard, butter, cayenne pepper, Worcestershire and brown sugar. slowly bring to a boil. Mix 3 teaspoons cornstarch with 4 teaspoons cold water and slowly add to the sauce; simmer 1 minute. strain before pouring into a squeezable bottle.
and there you have it!
eat more PORK!!!!!
Tuesday, July 17, 2012
Tuesday Nite Supper Club Part I - An Old Standby
so...
we've been having tuesday night dinners at the house for a few months now which has allowed us to try a and work through the kinks of a few recipes. it's been a blast! mostly it's friends of ours who are single and like to hang out with us for a meal...or two... or three...
most of these have worked out pretty well...
some, well they need a bit more "tweaking".
the best part of this is just that we can have people over and in a not so intentional way develop some community with these friends who really come from different circles of our lives. boot so much a small group in the "Church" sense but a community... um fellowship in a "Life" sense.
it's not that we don't want that. far from it. one of our goals is to eventually have a small group in our home. it's just that this would just be much more informal, non-intentional group. i hate to use the word "organic" but in a sense, that's what we wanted. our desire for this group is for it to develop on it's own. it's direction conversationally and relationally dictated by those who show up each week. the subject of discussions changing week to week.
most importantly, this would become a safe place for these friends of ours to be able share of themselves. a place where they can receive support and affirmation. to be able to receive constructive criticism... but never judgement.
but i digress... let's talk food...
like i said, we've tried a few new items but have also pulled out some tried and true recipes as well.
below find a teriyaki recipe (slightly modified of course!) that i got from an old Hawaiian guy i used to work with at Safeway. it's more of a marinade and basting sauce less of of a finishing or dipping sauce but you can make it work w/ some tinkering.
modify the recipe for the amount of meat that you will be preparing. the following makes enough for about 1 chicken cut into frying pieces.
2 cups of soy sauce
1 cup of sake
1 1/2 cups of brown sugar (if you can find Chinese brown sugar, even better)
1 cup of pineapple juice
1 medium hand of ginger sliced
2 teaspoons of crushed garlic
2 green onions sliced
all ingredients go into a pot and brought to boil over medium heat. let simmer on low for about 20mins and then remove to cool. add 2 table spoons of sesame oil before using.
marinate your meat in the sauce overnight for grilling or use as you would any other marinade for stir frying.
i've used this for chicken, beef and salmon with good results. have also added chili oil and chillies or chili sauce for a bit of a kick. this is pretty tasty with chicken wings.
by grating the ginger (use only at most 2 medium fingers) and slowly reducing the sauce to a ketchup texture it can be used as a dipping or brushing sauce.
well, there you have it. have at it and enjoy! play with it, modify it, add to it and let me know what did and didn't work!
one side note... i made this for a Japanese foreign exchange student friend of mine in college. he smiled and said it was good just like his grandmother used to make!
he then said his grandmother was Korean... pah dum dump...
we've been having tuesday night dinners at the house for a few months now which has allowed us to try a and work through the kinks of a few recipes. it's been a blast! mostly it's friends of ours who are single and like to hang out with us for a meal...or two... or three...
most of these have worked out pretty well...
some, well they need a bit more "tweaking".
the best part of this is just that we can have people over and in a not so intentional way develop some community with these friends who really come from different circles of our lives. boot so much a small group in the "Church" sense but a community... um fellowship in a "Life" sense.
it's not that we don't want that. far from it. one of our goals is to eventually have a small group in our home. it's just that this would just be much more informal, non-intentional group. i hate to use the word "organic" but in a sense, that's what we wanted. our desire for this group is for it to develop on it's own. it's direction conversationally and relationally dictated by those who show up each week. the subject of discussions changing week to week.
most importantly, this would become a safe place for these friends of ours to be able share of themselves. a place where they can receive support and affirmation. to be able to receive constructive criticism... but never judgement.
but i digress... let's talk food...
like i said, we've tried a few new items but have also pulled out some tried and true recipes as well.
below find a teriyaki recipe (slightly modified of course!) that i got from an old Hawaiian guy i used to work with at Safeway. it's more of a marinade and basting sauce less of of a finishing or dipping sauce but you can make it work w/ some tinkering.
modify the recipe for the amount of meat that you will be preparing. the following makes enough for about 1 chicken cut into frying pieces.
2 cups of soy sauce
1 cup of sake
1 1/2 cups of brown sugar (if you can find Chinese brown sugar, even better)
1 cup of pineapple juice
1 medium hand of ginger sliced
2 teaspoons of crushed garlic
2 green onions sliced
all ingredients go into a pot and brought to boil over medium heat. let simmer on low for about 20mins and then remove to cool. add 2 table spoons of sesame oil before using.
marinate your meat in the sauce overnight for grilling or use as you would any other marinade for stir frying.
i've used this for chicken, beef and salmon with good results. have also added chili oil and chillies or chili sauce for a bit of a kick. this is pretty tasty with chicken wings.
by grating the ginger (use only at most 2 medium fingers) and slowly reducing the sauce to a ketchup texture it can be used as a dipping or brushing sauce.
well, there you have it. have at it and enjoy! play with it, modify it, add to it and let me know what did and didn't work!
one side note... i made this for a Japanese foreign exchange student friend of mine in college. he smiled and said it was good just like his grandmother used to make!
he then said his grandmother was Korean... pah dum dump...
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