Saturday, June 26
Pulled Pork: Crock Pot Style
Pulled pork has been an East Coast barbecue staple since American colonial times. It got it's start in the Carolinas--all due to the state of dental hygene at the time. In American Colonial times, folks lost a lot of theit natural teeth at an early age. Periodontal disease, gingivitis, scurvy, cavities...stuff we knock down with proper diet and thrice-daily useage of brush-borne dentifrice...were par for the course during that time. Natch, having few-or-no teeth meant eating was going to be a chore unto itself. The servants of these folks found that if the slow-cooked smoked, spiced pork roast for a few hours, you could shred the meat with merely gentle pressure from a fork. Naturally, this made it easier to gum-and-gulp down. And so, "pulled pork" was born. My recipie is for a mild variety of pulled pork, with more accent on timer in the broth and less on spiciness. A few drops of Tabasco sauce can be added, if you like your food a bit on the zippy side. I also included a recipe for making "Pulled Pork Sandwiches au mode Johnston."
Sunday, June 13
Crocked Crock-Pot Spareribs w/Sauerkraut
Picked up my new Crock-Pot on Friday, and thought that this would be a good time as any to try a bit of "slow cooking." This is NOT a German recipe, by the way, but one my mom brought with her from Indiana. BTW: the beer used in the broth "de-alcoholizes" itself as the dish cooks, so you won't get wasted eating this dish. It's best to use a brand-and-style you feel comfortable with. With pork spareribs, American-styled pilsner lager will do. Beef might require a "malt liquor"-level beer, due to the heavier tissue weight and mass.
Wednesday, June 2
Penne Pasta With Sweet Italian Turkey Sausage
Well, I promised you folks the recipe for the pasta dish I described in the last thread, so, here it is!
Tuesday, June 1
Stuffed Peperoncini
Just a few ingredients that really pack a punch. Peperoncini peppers, cream cheese, green onion and Bacon Bits.