Southern Pulled Pork Sandwiches

Pin It I have been looking for an easy Pulled Pork Sandwich recipe for a long time. I think I've found it in this adaptation of a Martha Stewart recipe. What she has done to shorten the cooking time is to break the butt in 4 sections so it will cook faster. If you have never tried Pulled Pork, do...you will be in heaven. This sandwich is a typical dish from North Carolina, which adds coleslaw to the sandwich, but there are many variations. Granted if you could cook it in a smoker all day long, like my son does, I'm sure it would be better...but how many of us do? The leftovers just get better as the week goes on!

Ingredients

Serves 8

1/4 cup packed light-brown sugar
1/2 teaspoon cayenne pepper

1/4 tsp.paprika

1/2 tsp. dry mustard
Coarse salt and ground pepper
3 pounds boneless pork shoulder, cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split

barbecue sauce, for serving (See below)

Directions

Preheat oven to 350 degrees, with racks in lower and upper positions.

In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.

Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.

In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.

Transfer pork to a work surface, reserving pan juices. With two forks, shred meat.

Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce. Serve with coleslaw

Barbecue Sauce

1 cup apple cider vinegar

1 cup catsup

3 TB dark brown sugar

1 TB yellow mustard

1 TB molasses

1/2 tsp crushed red pepper

1 tsp. salt

Combine in a saucepan and cook until sugar melts. Put in a squeeze bottle and drizzle sauce over pork

Makes 2 cups

Bobby Flay's Cole Slaw

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If you want an authentic North Carolina Pulled Pork Sandwich, You must accompany it with cole slaw, either on it or on the side. I prefer mine on the side, so i can add all the sauce I want to my sandwich, but it's up to you. Most people love this recipe, some find it a bit tangy. I start adding the mustard a little at a time until it comes to the taste I like. I would suggest you do the same.

Ingredients

• 1 head green cabbage, finely shredded
• 2 large carrots, finely shredded
• 3/4 cup best-quality mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons grated Spanish onion
• 2 tablespoons sugar, or to taste
• 2 tablespoons white vinegar
• 1 tablespoon dry mustard
• 2 teaspoons celery salt
• Salt and freshly ground pepper

Directions

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Are We Being Fair To Our Wines?

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Last week I published a post on the right temperature to serve French red wines.  In it, I also mentioned that we tended to serve white wines too cold.  Today, I noticed that Eric Asimov, who writes the wine column for the New York Times, published an article on this subject both in the paper and also in his blog, The Pour.  To read the full article in the New York Times click here To read the post in his blog, The Pour,  click here.

Fettucini With Prosciutto, Peas, Mint & Lemon Basil

Pin It This is one of my quick, easy to make meals for a weekday night. Granted, it is not what you would eat if you are on a diet, but once in a while it's okay. Just watch your portions and add a green salad. Most of the ingredients are staples in my pantry, refrigerator and freezer. If you missed my earlier post on the well stocked pantry, click here. If you don't have prosciutto, add more bacon. You can always substitute pancetta for both the bacon and the prosciutto. Play with it! Lemon basil is something I discovered last year and I always have it in the garden. I just got some last week in the Garden Section of Home Depot but I'm sure you can get it at most nurseries. It is wonderful with pastas. If you can't find it, either add more mint or use regular fresh basil. Don't use the dry stuff, it is too strong for a delicate dish such as this.

Ingredients

1 lb. Fettuccine Barilla

2 bunches of scallions, chopped

2TB butter

4 strips bacon

2 garlic cloves, mashed

1 small carton heavy cream

4 oz. dry white wine

6 oz Prosciutto di Parma

6 pkg. frozen baby peas

1 TB chopped lemon basil leaves

2 TB chopped mint leaves

3 TB Parmesan cheese

Red Pepper Flakes

Directions

Boil the fettuccine in plenty of salted water according to package direction. In another small pot, melt the butter add the garlic, scallions and bacon. Cook until bacon is slightly done and the scallions are translucent. Add the cream and the wine and boil down until reduced by half. Keep in low simmer until fettuccine finishes cooking. 3 minutes before pasta is done, add the peas to the water (that way you don't have to dirty another pot!). Drain pasta, reserving about 1 cup of the water in case you need it to thin the pasta at the end. Mix the pasta with the sauce, add the chopped lemon basil and mint, the Parmesan cheese and a couple of shakes of the red pepper flakes.

Tinto de Verano...The Summer Wine of Spain

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While we are on the subject of Spain, I just remembered one of my favorite summer drinks...Tinto de Verano.  Literally translated it means Summer red wine.  It is the favorite of Spaniards starting June 1st, which appropriately, is today.  This is a great New Economy drink since a bottle of inexpensive red wine goes a long way.  It is also great if you are watching your weight.  Just act debonair and cosmopolitan and think about all the money you are saving.

There are a couple of variations of this drink...tinto de verano limon and tinto de verano naranja. I like the latter but I will tell you how to make both.  In each case, gaseosa, a less sweet version of Sprite is used.  7Up, Fanta lemon, or Fanta orange are great substitutes.  I have had it with Ginger Ale as well.  If you are dieting, substitute Diet 7Up or Fanta.

For Tinto Limon

In a tall glass or wine goblet, fill equal parts red wine and Sprite, Fanta or 7UP.  Add ice and a lemon wedge.

For Tinto Naranja  

Fill a tall glass or wine goblet, half way with red wine. Add equal parts orange juice and Sprite or 7Up.  Add ice and an orange wedge.

You don't need and expensive red wine for this, but don't use something you wouldn't drink either!

Gazpacho!...A Healthy & Refreshing Summer Soup

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As summer soups go, there is nothing more delicious and refreshing than Gazpacho. It is a salad in liquid form, with the added advantage that it keeps forever in the refrigerator. If you are trying to watch your weight and eat healthy, gazpacho is for you.

The name gazpacho reminds me of a little miniature Chihuahua my daughter and I saw one day on South Beach. The name was bigger than the dog. Every time this dish comes up, the though of this tiny little thing with big ears and a big attitude makes my daughter and me burst into giggles.

The recipe comes from my mother who has been making it for years. She can't remember where she found it but I can honestly say, I haven't had a better one. When the tomatoes are in season in the summer, there is always a pitcher in the refrigerator at home. The funny thing is nobody can believe how easy it is to make.

This is dedicated to my friend Albert P. who subscribed to my blog, even though he is on a diet. That is what you call true friendship. You can have this, dear Albert, it's all vegetables, except for a little olive oil which is also good for you. It is also filling, healthy and packs well for the office.

Ingredients

3 ripe tomatoes

1 cucumber, peeled

1 onion, yellow

1 clove garlic

1 green pepper

1 1/2 C tomato juice

2 1/2 C beef or chicken bouillon

1/4 C olive oil

1/4 C red wine vinegar

salt

pepper

croutons

Chop tomatoes, cucumber, onion and green pepper. Add to a blender, together with the rest of the liquid ingredients. You will have to do this in batches. Place in the refrigerator until well chilled. Add croutons on top just before serving

If serving for company, you can garnish with chopped cucumbers, green peppers, tomatoes and onions. Place a bowl of croutons on the side.

Grilled Chicken Mojito

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I am fortunate that I live in Florida and I can grill year round. As a matter of fact, Floridians stop grilling at this time of year, except for major holidays like the 4th of July, as it is too hot and humid to be standing next to a hot grill. I, on the other hand, grill at least 3 or 4 times a week, year round. It is simpler and less fattening and the flavor is incomparable.

I lived for 10 years on the top floor of an apartment building in Key Biscayne. You can imagine what that can do to a griller, as buildings do not let you barbecue because of fire hazards. I was bombarded with all types of grilling substitute gadgets for Xmas, from family and friends who knew how much I missed it, to no avail. After trying an indoor electric grill and an outdoor mini gas grill I decided to chance it and get arrested. I purchased a small Smokey Joe from Webber, hid it in the corner under a big plant and orchestrated a process of lighting and cooking depending on the sunset. The grill would get lit as the sun went down so neighbors wouldn't see the flames, and cooking did not take place until it was dark, so no one could see the smoke. As I lived on the top floor overlooking the ocean, I did not have neighbors upstairs to complain and if I was lucky, the smoke would blow into the ocean. Thank heavens for the friends and neighbors who stood in a circle around the grill to shield it from getting spotted from the neighbors across the street. I have to admit I almost got caught on more than a couple of ocassions! All that for a simple barbecue!

Now you know that I have earned my stripes in the barbecue department although I am still working on my second stripe in the baking category.This is a simple everyday recipe for chicken which can be marinaded ahead and cooked in less than an hour. If you are in a hurry, you can cut the marinade time to 30 minutes, but try not to.

Prep: 15 min., Chill: 2 hr., Grill: 40 min.

Yield: 8 to 10 servings

Ingredients

2 Cups Goya Mojo Criollo
1/4 C olive oil
1tsp. Worcestershire sauce
1/4 C crushed mint leaves
4 teaspoons salt
2 teaspoons pepper
2 (2 1/2- to 3-pound) cut-up whole chickens*
Preparation

Stir together first 6 ingredients until blended.

Place half each of mojo mixture and chicken in a large zip-top plastic freezer bag; seal. Repeat procedure with remaining mojo mixture and chicken, placing in a separate zip-top plastic freezer bag. Chill chicken at least 2 hours or up to 8 hours, turning occasionally.

Remove chicken from marinade, discarding marinade.

Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 35 to 40 minutes or until done, turning occasionally.

*8 skinned and boned chicken breast halves and 8 skinned and boned chicken thighs may be substituted for whole chickens. Chill in marinade at least 1 to 2 hours, turning occasionally. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done. On the other hand, I strongly recommend you buy chicken with skin on and remove it before you eat it. You will get a moister chicken inside with lots of flavor.

Cook's Note

Mojo criollo is a wonderful blend of orange and lemon juice, garlic, onion and spices. There are four or five brands, all are good, but I prefer Goya. Nowadays, it can be found in the Spanish section of most grocery stores. If you can't find it, go to my Amazon store in the lower right column of the blog. Once you try it, you will not be able to live without it! You can use it as a marinade for meat, seafood and pork.