Advertisements

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
Total Time: 4 hours 50 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 Fast Homemade Pickles.

Fennel Slaw

 

Fast Homemade Pickles

 

Crock Pot Chipotle And Cola Pulled Pork

 

Advertisements
2 Comments »

Homemade Skillet Tamale Pie

2016-04-28 17.06.59

2016-04-28 17.18.37

Cook Time: 50-55 minutes
Prep Time: 10 minutes
Yields: 8 servings
Equipment: Cast Iron Skillet

Ingredients:
1 box of Krusteaz honey corn bread
1 egg
1/2 cup of sour cream
3/4 cup cream style corn
3/4 cup enchilada sauce
2-1/2 pounds of ground pork
1 tablespoon olive oil
1 cup diced onions
3 cloves of minced garlic
1 tablespoon plus 1 teaspoon of chili powder
1-1/2 tablespoon of ground cumin
1 tablespoon dried oregano
1 tablespoon Kosher salt
1 teaspoon black pepper
7 tablespoons of drained Rotel
1/4 cup low sodium beef broth
2 cups of shredded Mexican blend cheese
1/2 cup of chopped scallions for garnish

Directions:
Set oven temperature at 400 degrees F.

First, wipe down the cast iron skillet with a paper towel that’s been lightly greased with vegetable oil. Follow the directions of the back of the corn bread box. To a large bowl, add the egg, milk, and vegetable oil. To those ingredients, add in 3 tablespoons of drained Rotel, (tomatoes with green chilies), cream corn, and sour cream. Mix all those ingredients together until well combined. Next, add in the dry ingredients from the box. Mix until just combined. Do not over mix. Pour the batter into the cast iron skillet and bake for 20 minutes.

While the corn breads in the oven baking, start the filling for the tamale pie. In a large saute pan, add olive oil with diced onions. On medium high heat, saute the the onions for about 3-4 until soft, then add in minced garlic, let cook for another minute. Next, add in the ground pork, cumin, chili powder, Kosher salt, dried oregano, and black pepper. Brown the ground pork, onions, and spices for about 10 minutes. To the meat mixture, add in another 4 tablespoons of the drained Rotel along with 1/4 cup of low sodium beef broth. Stir to combine, and let simmer, on medium heat, stirring occasionally, for another 15 minutes or until liquid had evaporated.

Take the corn bread out of the oven. Using a fork, poke holes all over the top of the corn bread. Then add 3/4 cup of enchilada sauce all over the top. Letting the sauce seep down into the corn bread. Using a slotted spoon, (allowing any extra liquid to drain completely from the meat) transfer the meat mixture onto the top of the corn bread.

To the meat, top generously with the shredded cheese. Spray the dull side of the foil with cooking spray. This will ensure the cheese won’t stick. Cover the skillet and bake for 20 minutes. Remove the foil and broil for an additional 5 minutes until cheese is golden brown. Top with slice green onions. Remove the skillet from oven and let rest for about 15 minutes to set.

 

 

1 Comment »

Quinoa Veggie Balls

2016-03-25 14.07.32

There are different varieties of eggplant. I have the standard eggplant that everyone’s familiar with, and also 2 smaller tiger eggplants. For this recipe today, I going to use just the one larger eggplant.

 

Yields: 2 servings
Prep Time: 5 minutes
Cook Time: 3-5 minutes (time may vary slightly)

Ingredients:
2 zucchini and 1 yellow squash peeled
1 tablespoon of olive oil
1/4 cup of water
Kosher salt and pepper to taste

Yields: 22-24 quinoa balls
Equipment: food processor, mesh strainer, saucepan with lid, 2 baking sheets
Prep Time: 30 minutes
Inactive Prep Time: 2 hours
Cook Time:  roughly, 1 hour
Roasted Eggplant 30 minutes Quinoa 20 minutes ( cook at the same time)
Quinoa veggies balls 20-25 minutes

Ingredients:
3 cups of cooked quinoa
1/2 diced red, yellow and orange bell peppers, 1/2 a large onion, and 3 cloves of garlic that have been minced in a food processor, then drained.
1-1/4 cups of roasted and processed egg plant
1-1/2 cups of fresh basil leaves
1/2 cup of fresh Italian flat leaf parsley leaves
1 jar of sweet organic potato and apricot puree
1 tablespoon of ketchup
1 tablespoon Kosher salt
1 teaspoon black pepper
1 teaspoon ground cayenne pepper
1 tablespoon of ground chili powder
1 tablespoon of ground cumin
1 tablespoon of dried oregano
2 large beaten eggs
1-1/4 cups of Italian style bread crumbs, plus 1/2 cup for reserved for coating the quinoa balls.
Olive oil for drizzling over the quinoa balls

Directions:
First, let’s talk about preparing the zucchini and yellow squash. Cut lengthwise slices from the zucchini and squash using a julienne peeler.I like leaving the skins on but that’s optional. Stop when seeds are reached. Turn the the zucchini over and repeat on the other side. Do the same with the yellow squash. Note:  Because it the veggie pasta doesn’t take very long to cook, wait until the quinoa veggies balls come out of the oven before starting the pasta.

To cook the zucchini pasta, heat the olive oil in large saute pan over medium heat, saute and stir the vegetable pasta strands in the oil for 1 minute. Add water and cook until the vegetable pasta is softened, (time may vary slightly) 3-5 minutes. Season with Kosher salt and pepper.

To roast the eggplant, preheat oven to 400 degrees F., cut it lengthwise, place them onto a baking sheet lightly greased with non-stick cooking spray. Drizzle the tops with 3 tablespoons of olive oil, and Kosher salt and pepper to taste. Roast them in the oven until softened and golden brown, 25-30 minutes. Remove from oven and let cool before removing the flesh.

While the eggplant is roasting in the oven, prepare the quinoa.  In a fine mesh strainer, add the 1 cup of quinoa. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hands while rinsing. Drain. Note: 1 cup of dried quinoa equals 3 cups of cooked quinoa.

Heat a drizzle of olive oil in the saucepan over med-high heat, and add in the drained quinoa. Cook, stirring, for about 1 minute to let the water evaporate and toast the quinoa. Stir in 2 cups of water and 1 teaspoon of Kosher salt. Bring to a roaring boil. Lower the heat setting. Cover and cook for 15 minutes. Remove  the pot from the heat and let stand for another 5 minutes, covered. Don’t peek! At this point all the water should be absorbed. Note: If not, return the pan to the heat, covered for another 5 minutes. Remove the lid and fluff the quinoa with a fork. Finally transfer the quinoa to a large bowl. Grate, Parmigiano-Reggiano cheese to the quinoa.

In a food processor add  large diced red, yellow, and orange bells peppers, diced onion, along with garlic that’s been chopped into large pieces. Pulse until finely minced. Transfer to a fine mesh strainer to release any extra water coming from the veggies. Let veggies stay in strainer until all or most liquid has drained off, about 10 minutes. Then add the strained veggies to the bowl with the quinoa.

To the food processor add the fresh herbs and pulse a few times until the herbs are finely minced. Then add the minced herbs to the bowl with the other ingredients.

Next,  remove the flesh of the eggplant from its skin. Add the flesh to the food processor and pulse until blended. To the bowl with the eggplant!

Now the hard part is done, just a few more ingredients then in the frig with this mixture. First, for the spices, add in cayenne pepper, chili powder, cumin, dried oregano, Kosher salt, and black pepper. Add in 1 jar of organic sweet potato and apricot baby puree, Italian style bread crumbs, ketchup, and beaten eggs. Mix  all these ingredients together really well, cover with plastic wrap and place into the frig.

Let the quinoa mixture set up in the refrigerator for about 2 hours.

Next, is to get two baking sheets lined with parchment paper ready. Pull the quinoa mixture out of the frig, using a 2 ounce scoop (the size of walnuts), scoop out the mixture into your hands roll them into a balls. A couple at a time, drop them into a shallow bowl with Italian style bread crumbs. Roll them around in the bread crumbs, until coated, shake off the excess, and place them onto the baking sheet.

Drizzle the tops of the quinoa balls with olive oil to help them brown evenly. Bake them off at 350 degrees F. for 20-25 minutes or until they are golden brown. While the quinoa balls are baking, cook off the zucchini pasta as explained above. If you have homemade Marinara sauce on hand that’s perfect, if not use your favorite jarred brand.

Cooked quinoa balls can be stored in refrigerator for 3-5 days in air tight zip lock bag.

To plate, place the zucchini pasta on the bottom of the plate, and set your quinoa balls around the veggie pasta. Ladle some sauce over the top. While everything is piping hot, grate some cheese over the top.

 

Leave a comment »

Roasted Cauliflower Mash And Lemon Pepper Roasted Asparagus

 2015-04-02 15.10.10

My Roasted Cauliflower Mash is a great substitute for mash potatoes. As you can see in the picture above, the plate above has any empty space. That space will most likely be filled by the chicken that Steve’s outside grilling while I’m posting this. For me, this is perfect just as it is. Alongside the Roasted Cauliflower Mash is my Lemon Pepper Asparagus. I’m having a meat-free dinner.

The key to making these two recipes is timing. I’ve got you covered.

 2015-04-02 10.43.34 2015-04-02 10.48.06 2015-04-02 10.50.22 2015-04-02 10.50.59 2015-04-02 11.36.00 2015-04-02 10.32.512015-04-02 11.58.45 2015-04-02 11.58.50 2015-04-02 12.01.16 2015-04-02 12.04.00

2015-04-02 12.51.49 2015-04-02 12.55.39

2015-04-02 12.34.37 2015-04-02 13.57.08 2015-04-02 14.10.33 2015-04-02 14.19.26

I had this style of asparagus, at a friend’s, house years ago, and I’ve been preparing them the same way ever since.

2015-04-02 12.34.37 2015-04-02 14.10.33 2015-04-02 13.57.08

I like my asparagus thin or thick, it really doesn’t matter, whatever you prefer. The roasting time may vary a bit on the thickness of the stalks.  To properly trim the asparagus, bend the spear in half slowly. The spear with naturally break off the tough end part that is not eatable.

Prep Time: 10 minutes
Oven Temp.: 450-degrees
Roasting Time:
Garlic: 35-40 minutes
Cauliflower: 25-30 minutes
Asparagus: 10-12 minutes
Total Time: 50 minutes
Equipment: 10 cup food processor, 3 rimmed baking sheet pans, Chef’s knife

Ingredients For Roasted Lemon Pepper Mash:
1 large head of cauliflower (about 2-pounds) broken into florets (about 8 cups)
1/4 cup olive oil
1 head of roasted garlic
1 tablespoon of ground cumin
1/2 teaspoon of ground coriander
1 teaspoon smoked paprika
2 teaspoons Kosher salt
1 teaspoon of freshly cracked black pepper
1/3 cup of heavy cream, room temperature
2 tablespoons of unsalted butter, melted
Garnish with smoked paprika and  finely chopped fresh chives

Ingredients For Lemon Pepper Roasted Asparagus:
1 pound fresh asparagus, trimmed
1/4 cup of olive oil
2 tablespoon of lemon pepper seasoning
1 tablespoon Kosher salt

Directions For Roasted Garlic:
Preheat oven to 400-degrees F.
Cut a head of garlic lengthwise, leaving the head intact with all the cloves connected. Season with 1 teaspoon of  Kosher salt and 1/2 teaspoon of freshly cracked black pepper. Drizzle each half with 1-2 teaspoons of olive oil. Wrap each half in foil and place onto a rimmed baking sheet. Place into the oven on the top rack. Roast for 40 minutes. After 40 minutes, begin checking the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife.

Note: Even once the garlic is soft, you can continue roasting until deeply golden brown for more caramelized flavor.

While garlic is roasting start on the prepping the cauliflower.

Oven at 450-degrees F.
Cut the core out and break up the cauliflower into large florets. Lay them out onto two baking sheet pans. Sprinkle on the Kosher salt, freshly cracked black pepper, then drizzle with olive oil. Toss the cauliflower all around with your hands to make sure all the florets are coated with the oil and spices.

Place the cauliflower in the center position of the oven 10 minutes into the roasting of the garlic. Timing it this way should have both coming out of the oven around the same time. The cauliflower takes anywhere from 25-30 minutes, or until golden and tender. Double check by aking a fork and prick the florets to see if they are nice and tender. If they need a few more minutes, leave them in but keep your eye on them.

Remove both the garlic and cauliflower from the oven. Allow both to cool down for 10 minutes. Carefully open the hot foil packet allowing the garlic to cool down enough to handle.

In a food processor fitted with the metal blade and place all the florets. Squeeze the softened and sweet roasted garlic into the processor. Add the ground cumin, ground coriander, smoked paprika, melted butter, and heavy cream. Blend until smooth and mashed potato-like. Give the cauliflower mash a taste. Season with a little more Kosher salt and pepper if needed.

Directions For Roasted Lemon Pepper Asparagus:
Stil in a 450-degree F. oven
Prepare the asparagus while the cauliflower and garlic are cooling down.

In a 450-degree F. oven, place the prepared (trimmed) asparagus spears onto tow baking sheet pans. Sprinkle with lemon pepper and Kosher salt, then drizzle with olive oil. Toss with your hands to make sure all the spears are coated with oil and seasonings. Spread the spears out into a single layer not to overcrowd. Place the asparagus into the oven, center rack position. Watch carefully, roast about 10-12 minutes.  Remove from the oven.

To serve, garnish the Roasted Cauliflower Mash with a sprinkling of smoked paprika and finely chopped fresh chives. Alongside a few spears of the Lemon Pepper Roasted Asparagus.

Leave a comment »

%d bloggers like this: