Slow-Cooked Pulled Pork Sandwiches

Slow-Cooked Pulled Pork Sandwiches 

Epicurious | May 2011

by Julie Loria
Diamond Dishes: From the Kitchens of Baseball's Bigggest Stars

This is Josh Hamilton's favorite sandwich to eat with his family, especially when he comes home after a game. Katie must like making it, too, because it is a classic slow-cooker recipe that needs very little attention. The payoff is meltingly tender pork in a sweet sauce. To round out the meal Southern-style, serve the sandwiches with coleslaw, baked beans, or fries. Yield: Makes 8 servings 1 3 1/2-pound boneless pork shoulder or butt roast, rind and excess fat trimmed Salt and freshly ground black pepper 2 18-22-ounce bottles of your favorite barbecue sauce 8 sesame seed buns, toasted 1 Lightly season the pork with salt and pepper. Place in a slow cooker insert, add the barbecue sauce, and cover. Cook on low until the pork is fork-tender, 8-9 hours. 2 Skim off any fat from the sauce surface. Transfer the pork to a carving board. Let stand for 5 minutes. Using two forks, shred the pork, discarding any excess fat. Return to the slow cooker. 3 Heap the meat and sauce onto the buns and serve hot.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Slow-Cooked-Pulled-Pork-Sandwiches-365091#ixzz1arr2Q0em

Avocado And Crab Soup

Bon Appétit | August 2011
by Shaun McCrain
Book Bindery, Seattle, WA
Yield: Makes 4 servings

1/2 cup lump crabmeat
1 celery stalk, diced
1/2 tablespoon chervil, chopped
1 teaspoon finely grated lemon zest
2 avocados
1 cup vegetable stock
2 tablespoons crème fraîche
1 tablespoon fresh lime juice
3/4 teaspoons kosher salt

Mix crabmeat, celery, chervil and lemon zest in a bowl. Cover and chill crab salad.
Halve and pit avocados; scoop flesh into a blender. Add vegetable stock, crème fraîche, lime juice, kosher salt, and 1 1/4 cups water. Purée until smooth. Season soup to taste with salt and pepper; chill.
Divide soup among 4 bowls. Spoon crab salad into center of each bowl.
Per serving: 143.8 calories, 100.1 calories from fat, 11.1 g fat, 2.6 g saturated fat, 23.0 mg cholesterol, 6.7 g carbohydrates, 4.2 g dietary fiber, 1.0 g total sugars, 2.5 g net carbohydrates, 6.0 g protein, 418.1 mg sodium
Nutritional analysis provided by Bon Appétit



Read More http://www.epicurious.com/recipes/food/printerfriendly/Avocado-and-Crab-Soup-366709#ixzz1WFlF7SXy

Spicy Orange Chicken Stir-Fry

HG note: I made this with blanched asparagus, fresh peas and green beans. I like veggies cooked like this as opposed to in the stir fry itself. I also used fresh squeezed orange juice so I added a little bit of honey. Very delicious!

1 1/2 cups jasmine rice or long-grain white rice (10 to 11 ounces)
3/4 cup orange juice
3 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoons finely grated orange peel
2 tablespoons vegetable oil
1 small red onion, halved, thinly sliced
Large pinch of dried crushed red pepper
1 1/2 pounds chicken cutlets, cut crosswise into 1/2-inch-wide strips
1 8-ounce package stringless sugar snap peas

Cook rice according to package directions. Cover to keep warm; set aside.

Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.

Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.

http://www.epicurious.com/recipes/food/views/353398

Chili

I made this recently and my friend Rachel really liked it so I am trying to post the recipe best I can. I eyeballed all the beans so it is hard to say how much of everything I put in.

Kidney beans (this recipe assumes hard beans and not from a can)
Black beans
Pinto beans
White beans
Ground turkey (you could use beef)
Dried Ancho chili's (any dried chili's will do)
Onions
Garlic
Chicken or beef broth
Tomato Sauce
Bay leaves

Soak the beans overnight if possible. Drain the water. Put the beans in a crock pot (or in a heavy pot over the stove if you will be around to keep an eye on it so the liquid level never gets low). Cover the beans with the broth. If you have them, put two bay leaves in the water. Add garlic to taste (I usually put 5 cloves). Let simmer for a really long time (if in a crock pot it will probably take four hours, if in a pot it will be about half that time). Make sure the liquid never gets too low or you will have burnt half cooked beans!

Meanwhile, take your dried chili's and make a chili paste. Take out the stems and seeds and wash the chilis in cold water. While you are doing this, boil some water. Using a hot iron pan (if you have one, if not a regular pan will do) toast the chilis until fragrant (not much more than a minute each side, maybe less if they are smaller). Put the toasted chilis in a heat proof vessel (like a bowl with a lid or a pyrex measuring implement). Pour boiling water over them and let them sit for a spell. Once the water is cool drain the water and put the chilis in a food processor or blender. You will need to add some water, dash of salt and a dab of vinegar (i like rice wine vinegar). Puree the chilis. This will be the base of the chili.

Relax and read a book for awhile.

When the beans are still hard but on the verge of turning soft add the chili paste to the chili and take out the bay leaves if possible. Depending on the heat of the chili, you may need less or more of the paste. Try a little at first and then add as it simmers and you decide you want it spicier. Add a can of tomato paste or sauce. At this point you will need to turn down the burner if you are not using a slow cooker.

In a separate pan, brown the onions that you have by now chopped to desired thickness (I like mine small). Once they are pretty soft add the ground turkey and let cook until turkey is well cooked. Add any other spices you think would be good (salt will most likely need to be added at some point, to taste). Add the cooked onions and ground turkey to the beans.

Everything should be coming together now. If you need more liquid for more time to cook the beans, add broth. If you need it to be thicker, add paste or keep boiling it until it reduces. Taste it for salt, pepper and chili flavor/heat.

Jimmy loves it with a little corn bread right in the bottom of the bowl! Add sour cream or cheese on top if desired.

Pumpkin Grape-nut Muffins

I made this as a loaf of bread - very yummy!

1 c. Grape-nuts cereal
1 c. rice milk (or skim cow's milk)
3/4 c. AP flour
1/2 c. whole wheat flour
1 T. baking powder
1 t. cinnamon
1/2 t. salt
1 egg
1/2 c. pureed pure pumpkin
1/2 c. brown sugar
2 T. melted margarine
1/2 c. raisins

Combine milk and cereal. Set aside. Combine dry ingredients. Set aside. In medium bowl beat egg and add pumpkin, sugar, margarine and raisins. Mix cereal mixture with egg mixture. Gently fold in dry ingredients and bake in muffin tins at 400 degrees for approximately 20 minutes.

Parppardelle with Pumpkin Poblano Cream Sauce

Pumpkin Poblano Cream Sauce
2 poblano chiles
1 T butter
1 T neutral oil (I used grapeseed, but olive oil would be just fine, too)
1 medium onion, chopped
1 clove garlic
1/2 c. chicken broth
1 c. pumpkin puree
1/3 c. cream
Salt and pepper, to taste
Pappardelle to serve, and cilantro and feta cheese to garnish

On a gas burner or under the broiler, roast the chiles until the skin is blackened and blistered. Wrap loosely in a paper towel, let steam for a minute or two, then rub off the blackened skin. Roughly chop the roasted chiles, discarding the stem and the seeds.

In a large saucepan, heat the oil and butter together until the butter is melted, then add the onion and saute until translucent, about 3 minutes. Add the minced garlic and the chicken broth and cook over low heat until the broth is absorbed and the onions are soft, about 5 minutes.
Add the chopped chiles and the pumpkin puree. Cook for about two minutes, until the pumpkin is fragrant. Add the cream, and puree using a hand blender or transfer to a regular blender or cuisinart. Season to taste with salt and pepper.

Serve with pappardelle, garnished with chopped cilantro and crumbled feta cheese.

Read more: http://savour-fare.com/2010/10/19/pappardelle-with-pumpkin-poblano-cream-sauce/#ixzz1C5wcb5Ay

Pumpkin Bread (easy)

From The Bread Book
By Judith and Evan Jones

1 3/4 c white flour
1 tsp course salt or 1/2 tsp table salt
2 tsp baking soda
1 c pumpkin puree (or i use roasted squash if i have some)
1/3 c vegetable oil (or 2/3 c plain yogurt)
1/4 c water
2 eggs, beaten
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of ground mace and ground cloves
1/2 c chopped nuts or sunflower seeds

Combine the flour, salt, sugar and baking soda. Mix the pumpkin, oil, water, eggs and spices. Stir the dry ingredients into the wet ones enough to mix. Fold in nuts or sunflower seeds if desired.

Turn into a buttered 9-inch loaf pan and bake in a preheated 350 degree oven for 50 - 60 minutes. Turn out and cool on racks.