Archive for September, 2008

North Carolina-Style Coleslaw

September 20, 2008

Serves 8, Prep 20 mins (plus standing)

Ingredients

½ cup apple cider vinegar
½ cup distilled white vinegar
2 tablespoons sugar
2 teaspoons hot pepper sauce
1 teaspoon crushed red pepper
1 teaspoon salt
1/8 teaspoon pepper
1 green cabbage (about 2 ¾ pounds), cored and shredded.

Directions

In a medium bowl, whisk together the vinegars. Sugar, hot sauce, crushed red pepper, salt and pepper.   Add the cabbage and toss.   Let stand for 30 minutes, then toss and serve.

Notes

I thought it worked well and better as a topping for the pork sandwiches.     I used my food processor to do the shredding of the cabbage by feeding it small chunks.

North Carolina-Style Pulled Pork Sandwiches

September 15, 2008

This recipe was a big hit at the beer brewing Sunday!!  I’ve done Pulled Pork before but I like this recipe the best and it’s very easy too.    It just takes awhile to slow cook.   I might recommend preparing everything the day before to let all the flavors combine.    I’ll post the Cole Slaw recipe later.   

Serves 8, Prep 30 mins, Cook 5 hr

Ingredients

3 tablespoons salt
2 tablespoons pepper
1 tablespoon sweet paprika
One 5-pd boneless pork shoulder roast (I used butt roast)
2 tablespoons vegetable oil
1/3 cup apple cider vinegar
1/3 cup distilled white vinegar
1-1/2 teaspoons sugar
1 teaspoon hot pepper sauce
8 hamburger buns, split (I used Kaiser rolls)
4 cups North Carolina-Style Coleslaw (recipe to follow)
Directions
1. Preheat the oven to 300 degrees.   Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in.

2. In a large skillet or Dutch oven, heat the oil over medium-heat heat.   Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes.   Transfer to a 24-inch-long sheet of heavy-duty foil and double-wrap the pork.

3. Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 ½ hours.   Remove from the oven and carefully unwrap the top of the pork, revealing the skin.   Increase the heat to 450 degrees and roast for 20 minutes more.

4. Transfer the roast to a large bowl, along with any juices.   Using two forks, shred the pork.   Add the vinegars, sugar and hot sauce; toss.   Serve on the hamburger buns, topped with coleslaw, if using.

Notes

I also added a little dab of Jack Daniels Barbeque sauce on top of the pork on the assembly of the sandwich.     The cole slaw recipe yields a lot.   I found that the coleslaw recipe worked the best as a topping only for the sandwich.

Also I ended up using a pork butt roast for the meat – which worked just fine. 

Source: Rachel Ray Magazine

Pancakes (Blueberry)

September 3, 2008

I got this recipe from a friend, Kathy Ziem – back in college.   It’s on an old notecard that’s just lying around.    I remember it was good at the time and I’ve recently rediscovered an interest in pancakes.  I’ve been more of a meat and eggs breakfast type.    So I need to file away all of these recipes… and possibly get rid of this notecard.   🙂   End of story.    Let me know how it goes.    I guess if you want to do blueberries.. about 1 cup should do – fresh or frozen thawed.   I would put them in and gently mix at the end of the steps.

Ingredients
1 cup milk
1 egg
1 cup flour
2 t baking powder.

Directions
1) mix egg and milk
2) sift flour + baking powder into egg/milk mixture
3) mix gently until flour is mixed – don’t try to beat out the clumps.