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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Slow-Cooked Pulled Pork On Freshly Baked Ciabatta Rolls

Let's Dish

 

Having worked in the barbecue industry for over 30 years, I  believe any cabbage slaw should be a part of your pulled pork sandwich. It just adds another layer of flavor and great texture to the sandwich.

I made a Fennel slaw for my Slow Cooked Pulled Pork sandwiches and If you’d like that recipe, click the link at the bottom of this post.

 

 

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My Chipotle And Cola Crock-Pot Pulled Pork recipe is super delicious and really easy to make. For that recipe, just click on the link at the bottom of this post. This time I’m making my Slow Cooked Pulled Pork, using my Dutch oven. I’m using a bone-in pork shoulder better know as a pork butt.

This time, I’m making a really easy wet rub that can be done in the food processor. The great thing is you can make the wet rub in advance. I’ll explain.

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Prep Time: 10 minutes
Inactive Prep Time 24  hours (at least overnight)
Cook Time: 4 hours 40 minutes
Total Time: 4 hours 50 minutes
Yields: 6 servings
Equipment: 6-quart Dutch Oven, 10-cup food Processor

Ingredients:
4 to 5-pound bone-in pork shoulder (pork butt)
2 large onions, quartered
1/2 cup chicken stock, unsalted

Ingredients For Wet Rub:
1 large onion quartered
4 cloves of garlic, roughly chopped
2 tablespoons of Champagne wine vinegar (white vinegar is fine)
1/4 cup light brown sugar
2 tablespoons chili powder
2 tablespoons  ground cumin
1 tablespoon ground mustard
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon dried oregano
1 tablespoon paprika
2 tablespoons of onion powder
2 Chipotle peppers, seeded and roughly chopped
2 teaspoons of the adobo sauce (from the can of chipotle peppers)
1/4 cup water

Directions For Wet Rub:
Place all of the above ingredients into a food processor. Process until all the ingredients are combined. Place the pork butt (pork shoulder) on a sheet pan and massage the wet rub all over the pork. Even in all of its crevices. Wrap tightly in plastic wrap and refrigerate for 24 hours (at least overnight).

Directions For Braising Pork:
Preheat oven to 350-degrees F.
Place the quartered onions in the bottom of the Dutch oven.  Place the pork butt, fat side up, resting on top of the onions, and pour in the chicken broth. Place the lid on and transfer the pot to the oven. Cook for approximately 4 to 4 1/2 hours, or until pork is tender.  When you remove the pork from the pot, the meat should want to fall apart and away from the bone.

Place the pork onto a sheet pan. Turn the stove on medium-high heat, bring the liquid in the pot up to a boil, turn the heat down to a simmer and reduce the cooking liquid, in the pot, by half. This should take about 10 minutes. While the liquid is reducing, remove the bone and the fat cap. Use two forks to shred the pork. Once all the pork is shredded and the liquid has reduced, add the shredded pork into the pot. Turn the pot down to the lowest setting to keep warm, cover until ready to serve.

To Serve:
Butter and grill Ciabatta rolls. Top with my Fennel Slaw and sliced Bread Fast Homemade Pickles.

Fennel Slaw

 

Fast Homemade Pickles

 

Crock Pot Chipotle And Cola Pulled Pork

 

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Braised Boneless Short Ribs And Root Vegetables In A Red Wine Reduction Over Cheddar Grits

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This has to be one of the coldest days we’ve had in Orlando in a really long time, so I needed to bring out the big guns for dinner tonight. Steve’s been working on roofs all day and I know he’d want a comforting dish to warm him up. I went to our local Farmers’ Market and decided on short ribs. They offer boneless short ribs which I’ve never seen anywhere else before, so I bought them.

The name of my dish, Braised Short Ribs With Root Vegetables In A Red Wine Reduction Over Cheddar Grits sounds super fancy but really it’s not.

I should tell you that our local Farmers’ Market is called Freshfields Farm. I posted a link at the bottom of this post in case you’d like to click and visit.

I definitely needed good white cheddar for my grits, and Freshfields Farm also offers a variety of cheeses, so this worked out perfectly.

Next, I was onto the produce side of Freshfields Farm to check out the root vegetables available for my dish tonight. I found a beautiful butternut squash and some leaf top carrots. Those are going to be perfect for my Braised Boneless Short Ribs.

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To start this dish, the vegetables need to be prepped. It’s important that they all be approximately the same size so they cook evenly. Besides the butternut squash, carrots, onions, and minced garlic using a food processor purèe the Piquillo peppers.

This is what the boneless short ribs look like. You can see they have great marbling throughout the meat, which will make for a tender and flavorful dish.

Instead of browning the meat off in batches, in my Dutch oven, I’m going to sear the meat all at one time by roasting the short ribs in the oven at a very high temperature. I love this method instead of browning them off in batches on top of the stove. Also, I can start cooking the vegetables off on top of the stove while the meat is searing.

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Be sure to keep checking their progress until they look like the picture above.

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On the stove top, start softening the vegetables in the Dutch oven. It’s really important to season each layer as you go.  I’ll show the total amount of Kosher salt and pepper in the ingredients list.

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For the liquids, first, add the Cabernet Sauvignon to deglaze the pot. Using a wooden spoon to scrape all the bits off the bottom of the pot. After the wine has reduced, add the beef consomme and beef broth.

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Adjust the oven temperature to 325-degrees F.

Remove the short ribs from the oven.

Add the seared short ribs and their juices (the juice is extra flavor) to the pot with the vegetables.  Bring all this up to a boil then reduce to a simmer and place into the oven for 2-1/2- 2-3/4 hours. The short ribs will be fully cooked and fork tender.

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Carefully remove the short ribs from the oven. Turn the oven temperature to 350-degrees F. Carefully remove the short ribs from the pot and set onto a plate.

In a small bowl make a *slurry. Add the *slurry to the pot. Bring the sauce back up to a boil. Stirring everything continuously until the sauce thickens and coats the back of a wooden spoon. You want it to be like a loose gravy, so when you ladle it over the cheese grits, the sauce will cling to the veggies and soak into the grits.

At this point, add the meat back into the pot and place the lid on. Set the pot on a back burner on very low or warm if that setting is available on your stove.

Next, onto making the cheddar grits.

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Adjust oven temperature to 350-degrees F.
In a large saucepot, I add heavy cream and water. Bring up to a boil. Add 1 teaspoon of Kosher salt. Using a  whisk add the grits. As soon as the liquid is completely absorbed,  remove the grits from the heat and add the unsalted butter. Switch to a wooden spoon, stir until butter is incorporated. Next, added the grated white cheddar, stir to combine.

Next, in a 9 x 11 buttered baking dish, add the cooked grits. spread the grits evenly into the buttered casserole dish. spring white cheddar on top. Cover the casserole dish with foil. Bake for 15 minutes. Remove the foil and bake for another 5-7 minutes or until grits are hot and bubbly.

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Prep Time: 30 minutes
Cooking Time For Short Ribs: 2 1/2 to 2 3/4 hours
Cooking Time For Grits: 1 hour
Oven Temp: 325 degrees
Yields: 4-6 servings
Equipment, 6-quart Dutch oven, food processor, 2 rimmed baking sheet pans, 9 x 11 baking dish

Ingredients For Boneless Short Ribs:

3 cups of water
1 cup of heavy cream
1 teaspoon of Kosher salt
4 tablespoons unsalted butter, room temperature
2 cups of shredded white cheddar (reserve 1/2 a cup for the topping)

Directions:
Preheat oven to 450-degrees F.
To start this dish, the vegetables need to be prepped. It’s important that they all be approximately the same size so they cook evenly. Besides the butternut squash, carrots, onions, and minced garlic using a food processor purèe the Piquillo peppers.

In a large mixing bowl, add the short ribs, 1/4 cup olive oil, 2 tablespoons of Kosher salt, 1 tablespoon freshly cracked black pepper. Mix to combine. Lay the marinated short ribs, in one layer, spread out, onto two baking sheets. Roast for 20 minutes. Halfway through the roasting process, flip the short ribs to get a good caramelization on all sides.

Note: Oven temperatures may vary slightly. The 20 minutes roasting time for the short ribs is an approximate time.

In a Dutch oven preheated on medium-high heat, add the olive oil, onions, and carrots. Season with Kosher salt and black pepper. Sautè those for 2-3 minutes. Next, add the diced butternut squash minced garlic, and tomato paste.

Continue cooking adding the remaining Kosher salt and black pepper, stirring occasionally for another 2-3 minutes. Note: It’s important to season each layer as you go. Once the vegetables start to soften, add the purèed Piquillo peppers stirring to combine with the vegetables. Next, add the crushed red pepper flakes, and fresh herbs, stir to combine.

For the liquids, first, add the Cabernet Sauvignon to deglaze the pot. Using a wooden spoon to scrape all the bits off the bottom of the pot. After the wine has reduced by half add the beef consomme and beef broth.

Remove the short ribs from the oven. Turn the oven to 325-degrees F.

Add the short ribs and their juices to the Dutch oven, stir to combine. Bring up to a boil, place the lid on and transfer the pot to the oven. Cook for 2 1/2 to 2 3/4 hours or until the meat is fork tender.

Set oven temperature to 350-degrees F.
Remove the pot from the oven, carefully transfer the short ribs to a dish. Add the premade *slurry to the pot, stir to combine. Bring the sauce back up to a boil until sauce has the consistency of a loose gravy. Turn the heat down to the lowest temperature or a warm setting. Add the meat back into the pot. Place a lid on to keep hot.

Tip: Spray the dull side of the foil with non-stick cooking spray before covering the grits. The will prevent the cheese on top from sticking to the foil.

In a large saucepot, I add heavy cream and water. Bring up to a boil. Add 1 teaspoon of Kosher salt. Using a  whisk add the grits. As soon as the liquid is completely absorbed,  remove the grits from the heat and add the unsalted butter. Switch to a wooden spoon, stir until butter is incorporated. Next, added the grated white cheddar, stir to combine.

Next, in a 9 x 11 buttered baking dish, add the cooked grits. spread the grits evenly into the buttered casserole dish. spring white cheddar on top. Cover the casserole dish with foil. Bake for 15 minutes. Remove the foil and bake for another 5-7 minutes or until grits are hot and bubbly.

To Serve:

*slurry:  For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid and stir until smooth paste forms. Whisk the slurry into the hot simmering liquid you want to thicken.

 

Freshfields Farm

2 Comments »

Savory Beef Brisket

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I love making beef #brisket for so many reasons. It’s really just one of those styles of meats that you can #tastethelove and do just about anything with. I like to take the cooked brisket and portion it out. Because there is only two of us, a 3-pound piece is more than enough to make different styles of meals from that one cooked Savory Beef Brisket.

My first and favorite way is to not add anything to the finished brisket. It’s just perfect in its savory beefy broth. Today’s dish is my Savory Beef Brisket tostadas. That’s what I’ve done here.

On the second night, I added some of my homemade barbecue sauce to the remaining brisket and we had Barbecue Beef Brisket sandwiches. 

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I happen to have some Pico de Gallo first because I always do. You can get my recipe for Pico de Gallo by clicking the link at the bottom of this post.

I place some of my Savory Beef Brisket on a Tostada, then I add some freshly grated Jack cheese, then top it with some of my delicious Pico de Gallo. This is definitely my favorite way to eat this scrumptious #savorybeefbrisket.

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Prep Time: 5 minutes
Inactive Prep Time: 24 hours
Cook Time: 3 hours 45 minutes
Total Time: 3 hours 50 minutes
Equipment: 9 x 13 baking dish, 3-quart saucepot

Ingredients:
3-pound flat top beef brisket
1/4 cup of beef consomme
1/4 cup low sodium soy sauce
1/2 a lemon, juiced
4 dashes of liquid smoke
3 cloves of chopped garlic
2 large onions, quartered and broken up
1 15-ounce can of drained fire-roasted tomatoes (diced tomatoes are fine)
1 tablespoon of Kosher salt
1 teaspoon of black pepper

Options:
Tostadas, store-bought
Monterey Jack cheese, freshly grated
Homemade barbecue sauce, substitute your favorite store-bought brand

Directions:
Preheat oven to 300-degrees F.
Start with a flat-cut brisket. Have the fat-side of the meat facing up and score the fat. I just simply season the meat liberally with salt and pepper on the scored fat side. To the baking dish add 1 of the quartered onion pieces along with whole garlic cloves. Lay the brisket in the dish fat side up. In a large mixing bowl add beef consomme, low sodium soy sauce, liquid smoke, and the juice of 1/2 a lemon, whisk to combine. Pour that mixture over the brisket. To that, add the remaining onion pieces and place around the outside of the brisket. The last ingredient is a can of fire-roasted diced tomatoes that have been drained and spread the diced tomatoes over the top. Next, I wrap the whole thing with plastic wrap and set into the refrigerator for 24 hours or overnight.

The next day, remove the plastic wrap off and replace it with foil, bake for around 1 hour and 15 minutes a pound. So for this size piece of brisket, comes to 3 hours and 45 minutes. Because oven temperatures may vary slightly, check on the brisket after 3 hours to see how it’s doing, because sometimes it may not need the whole 45 minutes. If after 3 hours you can stick a fork into the brisket and you can tell it’s going to fall apart easily, then go ahead and take it out and let it rest covered on the counter for about 15 minutes.

On the other hand,  check for tenderness to see how much longer you may need to cook the brisket. You may need another 15 minutes and not the whole 45 minutes.

Once finished cooking, remove from oven, let rest covered for another 15 minutes. Take the tomatoes from the top and scrape them off the sides of the meat. Remove the brisket out from the dish carefully, transfer to a cutting board and cut the fat top off. Using two forks shred the beef.

Transfer cooking liquid (including the vegetables) to a large saucepot on medium-high heat, stirring occasionally. Once the cooking liquid has reduced by half, turn the heat down to low and simmer for another 10 minutes. Turn off the heat. Carefully pour the reduced cooking liquid (with vegetables) back into the baking dish. Return the shredded beef, toss through the sauce. You can see how the meat just absorbs most of that delicious broth. I like to keep it covered with foil so it stays nice and hot until you’re ready.

To serve, I like to place some of my Savory Beef Brisket on a Tostada, I add a little freshly grated Monterey Jack cheese, then top it with some of my delicious Pico de Gallo. This is definitely my favorite way to eat this scrumptious #savorybeefbrisket.

 

Pico De Gallo Two Ways

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