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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

Let's Dish

Photo Mar 31, 7 00 52 PM

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 sandwich and If you’d like my recipe, click the link at the bottom of this post.

Photo Mar 31, 11 03 20 AM

Photo Mar 31, 7 50 46 AM.jpg

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 and using my Dutch oven to do all the work. I’m using a bone-in pork shoulder or better know as pork butt.

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

Photo Mar 31, 7 50 46 AM (1)

Photo Mar 31, 7 01 46 PM

Equipment: Dutch Oven, Food Processor
Prep Time: 10 minutes
Inactive Prep Time 24  hours (at least overnight)
Cook Time: 4 hours 40 minutes

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 cracked black pepper
1 tablespoon dried oregano
1 tablespoon paprika
2 tablespoons of onion powder
2 seeded Chipotle peppers, roughly chopped
2 teaspoons of the Adobo sauce (from the can of Chipotle peppers)
1/4 cup water

Ingredients:
4 to 5-pound (covered in the wet rub) bone-in Pork shoulder
2 large onions quartered
1/2 cup unsalted chicken broth

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 heat down to a simmer and reduce the 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 pork back 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 And Butter Pickles.

Fennel Slaw

 

Crock Pot Chipotle And Cola Pulled Pork

 

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Chicken Cacciatore

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2016-11-05-18-02-05

A very dear friend of mine, Chris, who just happens to be a fireman with the Orlando Fire Department, shares my passion for cooking and delicious food.

Chris and I were talking recently, he told me that he would like to make a dish for the men and women at the department. I knew just the recipe I wanted to share. I thought my recipe for Chicken Cacciatore would be perfect.

This dish is one that braises chicken low and slow and is basically done in one large pot. I’ve made it on top of the stove, but it can be done, just as easily, in a large disposable pan with a tight-fitting lid, in the oven. Delicious and easy, this recipe can easily be translated into serving a large number of people.

For this recipe, I chose a Pappardelle pasta. Pappardelle is a thick cut pasta.  This style of pasta allows the sauce to cling to the noodles really well.  Egg noodles would also work great and are readily available in most grocery stores.

Equipment: 2 baking rimmed baking sheet pans, 6-quart Dutch Oven
Prep Time: 20 minutes
Chicken Cook Time: 20-25 minutes
Total Cook Time: 1 hour 25 minutes
Yields: 4 servings

Ingredients For Chicken:
4 bone-in skin-on chicken breast cut in half
4 tablespoons olive oil
Kosher salt, black pepper, dried rosemary- liberal sprinkling

Ingredients:
1 diced onion
2 pints of sliced mushrooms
1 red and yellow bell pepper diced
4 cloves of minced garlic
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1-1/2 tablespoons dried oregano
1 teaspoon of garlic powder
1 tablespoon of dried thyme
1 tablespoon of dried basil
1 teaspoon of dried rosemary
1 tablespoon of dried parsley flakes
1 teaspoon of tomato paste
1 tablespoon of light brown sugar
1 tablespoon of flour
1/2 cup of white wine (Chardonnay)
1/2 cup of unsalted chicken broth
1 28-ounce can of San Marzano whole tomatoes with juice
1 15-ounce can of fire roasted diced tomatoes with juice
1 16-ounce package of Pappardelle or egg noodles
1 package of fresh basil leaves

DirectionsFor Roasting Chicken:
Preheat oven to 350-degrees F.
Take the 4 chicken breasts and cut them in half (giving you 8 pieces) as shown in the pictures above. Lay them out, skin side up, on the baking sheets. Using a paper towel, pat and dry each piece really well. This will allow the chicken to brown nicely. Drizzle about 1 tablespoon of olive oil over each piece and rub the oil all over the top of each one. Next, liberally sprinkle Kosher salt,  fresh ground black pepper, and dried rosemary over each of the pieces.

Tip: Be sure to crush the dried rosemary between your fingers to release their oils.

Bake for 20 minutes in the oven. Switch the oven to broil. Let the chicken continue cooking, another 5 minutes, or until the skin is crisp and golden brown.

Note: If your oven does not have a broil option, then turn the temperature up to 450-degrees F., keeping a close eye on the chicken. Let the chicken brown and crisp up that way. Remove from the oven and set aside until needed.

Directions For Stove Top Method:
In a preheated Dutch oven on medium heat, add in the olive oil and diced onions. Sprinkle in some Kosher salt and pepper, to taste, to start the onions sweating. Stir the onions for a minute, then add in the diced bell peppers and mushrooms. Continue sautéing the veggies, another 5 minutes.

As the veggies start to release their water add the minced garlic, tomato paste, and spices. Continue stirring all the ingredients together. At this point, sprinkle in 1 tablespoon of all-purpose flour and stir that through. Next, add the white wine and chicken broth. Let that come to a bubble and cook for another 5 minutes.

Moving forward, add in the whole tomatoes, fire roasted diced tomatoes and brown sugar. Using a wooden spoon, break up the whole tomatoes and stir. Add back into the pot the precooked chicken pieces. Make sure they are not completely submerged. Bring everything back up to a boil, reduce to a simmer and cover. Let everything simmer together on low for another 45 minutes, until chicken is nice and tender.

Transfer the chicken pieces carefully to a plate. This time, keep the lid off, turn the heat somewhere between medium to med-high heat. Let the sauce come up to a bubble, stirring occasionally, cook for another 5 minutes. Once the sauce has thickened, turn the heat off and add in the fresh basil leaves. Stir the basil throughout the sauce.

Have a pot of the boiling salted water ready so while the sauce is thickening on the stove, you can drop the pasta and everything will be done at the same time.

To serve, place the pasta in the bottom of each serving bowl. Top with two pieces of chicken and ladle this delicious sauce over the top. Garnish with fresh basil.

Directions For Making More Than 4 Servings At One Time:
Equipment: Large disposable foil pan with tight-fitting lid, and 1 large or more than 2 1/4 sheet pans.
Preheat oven to 350-degrees F.
Prepare and precook the chicken the same as above.
Adjust all the ingredients, from the (4 chicken breasts) 4 servings above to the amount you intend to make.

Add all the ingredients to the large foil pan. Mix all the ingredients together. Next, place precooked chicken on top making sure not to completely submerge the chicken. Place the lid on tightly. Bake for 1 hour. Remove the lid, remove the chicken from the pan and place onto a plate covered with foil to stay warm. Note: Check to make sure chicken temperature is at 165 degrees internally, and nice and tender. Due to the fact that cooking on top of the stove in comparison to oven cooking times may vary.

Pour the sauce from the pan into a large pot. Turn the burner to medium to med-high heat. Let the sauce cook down and thicken, stirring occasionally. While the sauce is starting to reduce, have a pot of salted boiling water ready, drop the pasta. Cook the pasta according to the package. Once the sauce has thickened, turn the heat off, stir in the fresh basil leaves.

To serve, place pasta in the bottom of the serving bowl. Place two pieces of chicken on top, and generously ladle the sauce over the chicken. Garnish with fresh basil.

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Parsley Potatoes

 

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This is the easiest and fastest potato dish you will ever want to make.  I use baby red and white potatoes for this recipe. Steve caught some beautiful fish today and I’m making Parsley Potatoes as a side dish.

Ingredients:
1tablespoon olive oil
4 tablespoons unsalted butter (1/2stick
2 1/2 pounds small Yukon gold and red potatoes, scrubbed not peeled
1/2 onion finely diced
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
3 tablespoons of freshly chopped flat leaf Italian parsley
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Cook Time: 35 minutes
Yields: 6 servings
Equipment: 6 qt Dutch oven with lid

Directions:
In a heavy bottom Dutch oven, add olive oil the butter and melt. Add the diced onions and whole potatoes, Kosher salt and black pepper. Cover with tight-fitting lid. Cook over low heat for 20-30 minutes until the potatoes are just tender, tested with a small knife.

Occasionally (every 10 minutes or so), shake the pot without removing the lid to prevent the potatoes from burning.

Turn off the heat and allow the potatoes to steam for another 5 minutes. Do not overcook. Toss with parsley and serve hot.

 

 

 

 

 

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