This was just My second attempt to make pulled pork. As You can see, I went in to geek mode with My camera. Just a little bit anyways. The lighting in My kitchen is pretty poor, even by the windows, so I will likely try this animation again sometime with a better lighting arrangment. Using whole wheat hot dog buns, bak choi picked fresh from the garden, diced onions and barbeque sauce, these sandwiches came together quite well.
The hours I work have My schedule a bit off from most peoples. I go to bed around five in the morning and wake up around noon. So I started the pork in My Instapot when I went to bed and it was done when I woke up the next day. The first time, I started it before I went to work and it was ready and waiting for Me when I got home. I do love the set it and forget it style of cooking involved with making this tasty, meaty, dish.
To make the pulled pork, You will need a slow cooker, such as a crock pot, adjustable rice cooker, or sommething of that nature. A three to four pound pork shoulder, or butt. Sprinkle 2+ tbsp of lowry’s seasoned salt, 4 tbsp cajun spice blend and a third of a cup of tightly packed brown suger all over the out sides of the meat. Put an onion or two, peeled and halved into the bottom of You crock pot, along with a third of a cup of dry sherry, 2 long sprigs of thyme and two large cloves of garlic. Then place the pork on top, cover and slow cook for 6 to 8 hours. Once the meat is super tender and falling apart, remove it from the cooker and use a pair of forks to pull, or shred the pork, removing and fatty chunks and bones as You go. Serve it with Your favorite side dishes, or make sandwiches, wraps, or even eat it all by it’s self. There should be plenty of juices in the bottom of the pot, add some to the pulled meat to keep it moist and flavorful, especially if You are refridgerating some of it for later.
I often find Myself cooking between two and four in the morning. Not sure why, but this is when the proliferation of stir-fried creations tends to happen. In this case, a very simple set of ingredients lead to yet another delicious meal. Chicken in a salty caramel sauce, lightly fried veggies, caramelized onions and peppercorn rice. The chicken is a bit of a rip on a Vietnamese style Ga Kho, or as most of us call it, hot and spicy chicken. I simply omitted the fish sauce, lemongrass and ginger instead using seasoned salt. The rice was quite nice. It’s subtle, like sushi rice, until You bite on a peppercorn. If You use white pepper, it will be quite spicy. Other varieties emit a mild peppery flavor, but most of the bite dissipates while cooking. The onions took Me three hours to get to that amazingly sweet, gooey texture. If You skip that part however, this meal can be prepared and cooked in thirty to fourty-five minutes. Even faster if You make the chicken in one pan and the veggies in another.
For starters, chop up 2 medium to large onions and cook over low heat until caramalized and set aside. Don’t worry if it looks like a lot when You start, they will be dramatically reduced as You cook. This can take hours, but it is so worth it.
In Your rice cooker, or pot, add 1 cup of rice and 1 tbsp whole peppercorns, mix until the pepper is evenly dispersed. Then add 1.5 cups of water and 1 tsp of rice vinegar. Mix thoroughly and cook until the rice has reached Your desired texture.
While the rice is cooking, thinly slice a medium sized carrot and fry over medium heat to Your liking and remove from the pan. Then, stir fry 1 cup of brocolli with 1 cloves worth of minced garlic and a splash of soy sauce. Once finished, remove from the pan and wipe it clean.
Now, over high heat, stir fry 2 chopped up chicken thighs with 1 tsp rice vinegar, half a tbsp of lowry’s seasoned salt and 2 tbsp(or more!) of brown sugar. Cook until You have a thick brown caramel glaze and You are done. Enjoy!
Last fall, I headed up to northern Wisconsin with My brother and some friends. During that trip, two of the bunch proposed a monthly cook-off. The original theme was simply ‘make Your s*** fancy.’ What can I say, it was a weekend of drinking, shooting and dirt bikes. The feast idea changed slightly after that and starting this past January, Fancy Feast had begun. Instead of making it a competition, it is a slightly less intense meal making endeavor. Four courses minimum, guests bring a bottle of decent booze as tribute, or declare themselves the next host/cook for the feast.
First up was My friend Keith, who made some beet and cheese appetizers that were quite good. Followed by a lobster and shrimp torta with lima beans, avacodo topped with seasoned cream cheese and an encrusted herby salmon bake. Then, He banged out a lovely candied bacon, puffed cream and brownie desert.
February went to My brother, Chris. Churning out seven dishes and various drinks. I did however neglect to catch a picture of the fresh pumpkin bread desert. Pictured are His mushroom soup, with leeks. Egg cooked in swirling water and hash, a topper variety plate, cold soba and soy sauce, what I think was a chorizo dish and meatballs cooked forever in a pho soup stock.
I called March’s meal. My theme was simply to do something different. So, no stir-fry. No grill, or smoker. No cajun spices, chili blends, sherry, or even soy sauce. I struggled a bit, making multi-course meals that come round after round doesn’t mesh particularly well with My laid back, ‘just throw some stuff together and hope it’s good’ cooking tendencies. I produced the minimum of four dishes. Bacon and baby lima bean soup, spicy sweet potato mash with roasted brocolli and pistachios on toast, fruit stuffed pork tenderloin roll and finished with citrus gratin. The desert was kind of odd honestly, but it had much potential to be delicious. Something to ponder on how to go about improving.
United Noodles is a bit of a back alley grocery store. Specializing in foods from nearly all corners of asia, they are one of the oldest asian grocers in the Twin Cities. Within this store is another store, a small deli. Called Uni Deli, this place has an extremely short menu, but that is okay, because one of the eight things listed for You to have served hot and delicious is Tonkatsu Ramen. Oh My, I had not been there in about a year and My taste buds have been blown away again. How do I forget to keep going back for more? If You go there and do not order tonkatsu, You are missing out. Order it spicy, simply the best.
I’ve seen many recipes similar to this. It’s very close to more Thai styled peanut-based curries, found in many restaraunts here in America. Since I usually make that asian style curry with potatoes and spinach, the aging bak choy in My fridge turned out to be the perfect candidate to accompany this simple almond curry, which is seasoned with more of an Indian style. I ended up making a first attempt on a 4am cooking excursion. Frying up some bacon, to grease the pan and to have something to nibble on as I cooked, I rounded off the meal with a pack of strained ramen noodles. Don’t ask Me why I used two habanero peppers, it was some pretty fiery stuff, but it was quite delicious! I’ll be having future goes at this one for sure.. Prep and cooking took Me 45 minutes, including frying the bacon and greens separately, the curry it’s self should take an average home cook half an hour or so. When paired with veggies and rice, noodles, or bread, this recipe serves about 4 people.
A Wok, or high sided Fry Pan, Blender, or something(magic bullet, mincer, large hammer?) to turn the nuts to sand sized particles or smaller, Knife and Cuttung Board.
1.5 pounds of thinly sliced Chicken Thighs
1 Onion, chopped up as You like
30 Almonds, mashed, minced, or otherwise turned as close to a paste-like texture as possible
3 large Garlic Cloves, minced
Fresh Ginger, a piece about the diameter of a quarter, 2 to 3 inches long, minced
1-2 tbsp of Soy Sauce
1 tbsp Mild Chili Powder
1 tsp or so, Garam Masala spice blend
1 Bay Leaf
a pinch of Dried Terragon bits
half, to 1 cup of Water
a bit of Cooking Oil
Over medium heat, saute the bay leaf and garlic in a bit of cooking oil. Once the leaf starts to brown, add the ginger and chili powder. Stir for a few seconds and pour in the water. Adjust the burner to medium high, to high heat. Once this begins to boil, add the meat, onion, soy sauce, almond mash and half the masala blend, stirring frequently. When the meat is almost cooked through, add the remaining masala and the terragon. Cook until the liquids have become a nice thick sauce, discard the bay leaf, remove from heat and enjoy.
If You cut the chicken into pieces more than a quarter inch thick, You will want to cook the meat half way before starting the above process. Slicing semi-frozen, boneless thighs makes it pretty easy to get nice thin slices.
If You do not have access to some Garam Masala, try adding 4 or so cloves and a 1-2 inch chunk of a cinnamon stick at the same time as the bay leaf. Removing them as the sauce starts to thicken.
If You so desred, You can soak the almonds in warm water for half an hour or more and peel the skin off of them. I just leave it on and toss the nuts into the food processor.. Also, if You are using chunks of almonds, You may want to soak them for a while before cooking, or at least put them in at the same time as the water, to soften them up a little.
A carrot or two adds a lot to this dish! Spinach, greens and broccoli match up quite nicely as well. Turmeric is also a great addition. Try a teaspoon of fresh lemon zest, or some minced lemongrass in place of the ginger. I find that a nice spicy chili, such as Thai Dragon, or Habanero, rounds this out very nicely. When adding such heat though, I admit to adding about a teaspoon of sugar, or 2 teaspoons of honey as well.
This is a particularly versatile flavor combination. Over the years, I have used it on cuts of pork from ribs, to tenderloin. I have also used it for marinating whole chickens prior to smoking them, as well as chicken stir fries and with veggie and shrimp dishes. It’s always a hit! The bitter punch of the time tested ginger/lemongrass match up, balanced by savory, salty and sweet elements, creates a lovely experience which is sure to satisfy the taste buds of all who consume it. Having done no research, I just assume this marinade was devised in China. It is pretty close to many common ‘bbq’ and ‘Sweet and Sour’ pork recipes found in south-east asia. I’m listing it as a stir-fry recipe, but the marinade is suited to nearly any cooking method one may choose. Eat this recipe with rice, or try serving it over a baked potato! Serves 4.
Supplies Needed: Large Ziplock bag or Bowl for marinating, Wok or Large Fry Pan, Knife and Cutting Board
1.5 pounds of pork tenderloin, or de-boned chops, sliced into thin strips
1 large onion, chopped to Your liking
Half a bag or more of frozen sugar snap peas
3 tbsp of fresh ginger root, minced
2 tbsp of garlic, minced
6 inches or so of fresh lemongrass, at least half an inch thick, cut into 2 or 3 pieces
4 tbsp of cooking sherry
2-3 tbsp of soy sauce
1-2 tbsp ketchup
2 tbsp of sugar
1 tbsp mild chili pepper powder
Freshly ground pepper to taste
Prep and Cooking:
Mix all but the peas and onion together in a resealable bag, or large mixing bowl. Let it sit for at least 20 minutes, allowing it to marinate over night will deliver the best flavor. Heat Your pan on high and put ALL the ingredients in. Stir fry until the meat and onion are cooked and the liquids thicken up into a sauce. Remove from heat, discard the lemongrass chunks and serve.
Don’t worry if You can’t get high enough heat to thicken the sauce in the time it takes for the other ingredients to cook. Just soak it up with some rice or bread, or remove everything else from the pan and cook the sauce til it’s thickened then mix everything back together.
Hot chili sauce is a great replacement for ketchup in this recipe too.
Many people tend to think stir-frying is just an asian thing. This, however, is simply not true. This particular recipe is My most recent stir-fry developement! A very basic flavor combination that goes well with most vegetables, pictured here with carrots, onions and broccoli, served on toasted whole grain bread. Albeit untried, I do beleive this would go well with pork or beef, amongst other things. Paired with rice, bread, or noodles, this recipe serves 2 ravenous teenagers, or 4 people.
Supplies Needed: A Wok or large, high sided Fry Pan, Knife and Cutting Board, Large Bowl, or Sealing Bag for marinating.
1.5 lbs. Boneless, Skinless Chicken Thighs, sliced a quarter inch thick or thinner
2 Large Carrots, chopped into thin pieces
1 Onion, Chopped up too..
Half of a Bag of Frozen Chopped Broccoli, thawed
4 Tbsp – Cooking Sherry
2 Tbsp – Worcestershire Sauce
2 or 3 Tbsp – Cajun Spice Blend
1 Tbsp – Minced Garlic(2 large cloves)
2 or 3 Tbsp – Pure Honey
Salt and Pepper to taste
Bacon Grease or Cookig Oil as needed
Prep and Cooking:
Mix the sherry, worcestershire, half the cajun spice and half a tablespoon or so of salt into a large zip-lock bag and drop the chopped up Chicken into it. Mix that up and let it marinate for 20+ minutes. Now is a good time to chop Your vegetables! Heat Your wok at medium-high heat, grease the pan and start stir-fying the chopped carrots with half the garlic, after the carrots start to soften a little, add the onion and broccoli, continue frying until the ingredients are cooked to Your liking. Remove them from the pan and set aside. Add the chicken and all the contents of the marinade to the fry pan, also adding the rest of the garlic and any additional salt and pepper You want. Turn Your burner to high heat and stir-fry until the chicken is cooked through and the liquids start thickening, then add the last tablespoon of the cajun spice, pour the veggies back into the pan, drizzle the honey over the top, turn off Your burner and mix it all together. Plate and serve!
Note: The amount of sherry listed is for the lower end stuff found in most big box grocery stores here in North America. If using a quality sherry from a winery or liquor store, try using half the amount stated.