Georgia-Style Brunswick Stew

From the kitchen of One Perfect Bite...Except to say it's a traditional Southern dish, little is known about the origins of Brunswick stew. Both Virginia and Georgia claim it to be their own, but proof to support either claim is missing or contradicted. In Virginia, the stew is made with chicken and sundry vegetables. In Georgia, pork and squirrel reign supreme. I couldn't find a squirrel, but I had a sufficient quantity of slow-roasted pork to attempt my first Georgia-style version of the stew. Several months ago, the Daring Cook's challenged their members to give Brunswick stew a try. The recipe to be used for that challenge can be found at the Wolf's Den. I took a pass at the time, because the recipe made a huge quantity of food. I always feel guilty when I don't participate in these challenges, so I never quite put the idea of the stew to rest. A large quantity of left-over pork and the need for something to carry to a covered-dish supper led to the creation of my first ever Brunswick stew. Diana Rattray, whose recipe can be found here, developed an easy version of the stew that I decided to use as the base for my own. This is very basic food. It also happens to be delicious, especially if your sweet tooth encompasses main courses as well as desserts. If fairness, this is no sweeter than barbecued beef or pork but I was a bit surprised when I took my first bite. This was well received by my tasters this evening, so I think you might enjoy it as well. Here's the recipe.

Georgia-Style Brunswick Stew...from the kitchen of One Perfect Bite, inspired by Diana Rattay

Ingredients:
2 pounds pork, cooked and cut in 3/4-inch dice
1/2 teaspoon ground black pepper
1 teaspoon hot sauce, or to taste
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 cup barbecue sauce, your favorite
1-1/2 cups ketchup
3 cups potatoes, cooked and cut in 3/4-inch dice
Optional: 1 cup cooked lima beans or edamame
2 to 3 (15.5-oz.) cans cream-style corn
Salt and pepper

Directions:
Place all ingredients in a stockpot or Dutch oven. Cover and simmer until hot and bubbly. Thin if desired with water or stock. Taste and adjust seasonings with more salt and hot sauce, as desired. Yield: 8 servings.

You might also enjoy these recipes:
Autumn Pork Stew - The Bake-Off Flunkie
Leek, Potato and Pork Roast Stew - Babe in the City
Chipotle Pork Stew with Rice and Lentils - Food Republik
Pork Vindaloo - E L R A
Pork Stew with Chipotle and Plantains - Edible Aria
Spicy Pork Stew - Chewing the Fat
Brunswick Stew - Art and Lemons

Slow-Roasted Pork Shoulder

From the kitchen of One Perfect Bite...Years ago this succulent pork roast would have been considered proposal food. The recipe for it was developed for Fine Cooking Magazine by Tasha DeSerio and was judged by their staff to be one of their best recipes of 2009. You can find their list here. I'm always a bit suspicious when recipes come with such high praise. Taste is a very subjective thing and I have a problem with anything that purports to be the "best" of class. Every once in a while, I come across something that really is outstanding and this recipe is one of those instances. It makes an amazingly tender roast with very little effort, though there is significant wait time required to produce the results you want to see. I like to start this process several days before I plan to serve the pork. The roast is rubbed with salt and pepper and is refrigerated for 1 to 3 days before being slowly cooked in the oven at a very low temperature. The end result is a fork tender roast that remains moist without being stringy. You also have an assembly of vegetables so meltingly good that you'll wish had doubled or tripled the quantity of them you prepared. The pork is wonderful and can be served with vegetables for a meal, but it also makes amazing pulled pork sandwiches that are so flavorful that no additional sauce is required. I hope you'll try this almost effortless meal. Here's the recipe.

Slow-Roasted Pork Shoulder...from the kitchen of One Perfect Bite, courtesy of Fine Cooking Magazine

Ingredients:
1 6 to 7-lb. boneless pork shoulder roast
2 tablespoons kosher salt
2 teaspoons freshly ground pepper
1 large yellow onion, cut into 1/2-inch-thick rings
3 medium carrots, cut into sticks 1/2 inch wide and 2 to 2-1/2 inches long
10 cloves garlic, peeled
1 cup dry white wine

Directions:
1) Combine salt and pepper in a small bowl. Rub mixture over all surfaces of pork shoulder. Place the pork, fat side up, in a 12 x 16 x 3-inch pan. Cover and refrigerate for 1 to 3 days.
2) When ready to proceed, remove pork from refrigerator and allow to come to room temperature.
Position a rack in center of oven and preheat the oven to 300 degrees F. Uncover pork and roast until tender at the margins but center still offers some resistance, about 4 to 4-1/2 hours. Add onion, carrots, garlic, wine, and 1 cup water to roasting pan and continue to roast, stirring vegetables occasionally, until the pork is completely tender, about 1 hour more.
3) Remove roast from oven and raise oven temperature to 375 degrees F. Using tongs, separate the pork into 8 to 10 large, rustic chunks and spread out on pan. If most of liquid has evaporated, add a splash more water to create a little more juice. (It shouldn’t be soupy.) Return pork to oven and continue to roast until nicely browned on newly exposed surfaces, about 15 minutes longer. Remove pan from oven, transfer meat and vegetables to a serving platter, and tent loosely with foil. Let rest for 20 minutes. Skim excess fat from juices and serve warm with vegetables and meat. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Crockpot Pork Roast - Annie Bakes
Smoked Pineapple Pork - Coconut and Lime
Dimitri's Pork Roast - Tobias Cooks
Cajun Pork Roast - The Teacher Cooks
Garlic and Herb Crusted Pork Roast - Almost Slowfood
Arista: Tuscan Herb Roasted Pork Roast - One Perfect Bite

Sizzling Southwestern Flank Steak with Creamy Salsa Verde

From the kitchen of One Perfect Bite...We had a lovely dinner this evening. The folks at Hearst Ranch sent us samples of their delicious grass-fed flank steaks and they were the inspiration for tonight's border-style feast.

A drawing, sponsored by the team at Foodie Blogroll, brought the steaks to our table. The first 25 people who entered the drawing "won" and I happened to get lucky. Be sure to check the Foodie Blogroll to see what other opportunities they have found for their members.

I love flank steak and wanted to use special recipes to make the most of this wonderful treat. We used the first of the steaks tonight in a spicy Southwestern creation that we really liked. I think you will too. Just a reminder that flank steak should be tenderized and cooked quickly. I used a jaccard to tenderize our steak and cooked it in a screaming-hot cast iron skillet for about 3 minutes per side. Cast iron retains heat and the steaks continued to cook as the meat rested. I let ours sit, tented in foil, for about 10 minutes before slicing the meat against the grain. Prior to cooking, I marinated the steak in a mixture of mashed chipotle chilies and lime juice. To cool the heat a bit, I made a sauce with Mexican crema (Mexican sour cream) and a mild salsa verde. It was one of those off-the-cuff combinations that really worked. The quality of this beef is amazing and I urge you to give Hearst Ranch meat a try. You won't be sorry. Here's the recipe I used for the first steak. I'll have another to share with you next week.

Sizzling Southwestern Flank Steak with Creamy Salsa Verde...from the kitchen of One Perfect Bite

Ingredients:
Marinade
1/4 cup fresh lime juice
1 tablespoon mashed chipotle chiles from a can of chipotles in adobo sauce
Sauce
1/4 to 1/2 cup salsa verde
3/4 cup Mexican crema or sour cream
1/4 cup whole milk
2 tablespoons chopped cilantro
Steak
1 tablespoon vegetable oil
Salt and pepper
1 (1-1/2 to 1-1/2 pounds) flank steak
Optional garnish: chopped green tomatoes, cilantro sprigs, lime wedges

Directions:
1) Combine mashed peppers and fresh lime juice in a blender jat. Puree. Pour into a pan large enough to hold flank steak. Turn to coat both sides with marinade, cover with plastic wrap and chill for 1 to 8 hours.
2) When ready to proceed, combine salsa verde, crema, milk and cilantro in a blender jar. Puree. Transfer contents to a small pot and heat very gently just to warm. Do not allow sauce to boil.
3) Scrape marinade from steak. Pat dry and season each side with salt and pepper. Heat a large cast iron skillet over high heat. Add vegetable oil and heat until smoking hot. Add flank steak and cook for 3 minutes per side. Remove pan from heat, but tent with foil and let rest for 10 minutes. Transfer steak to a cutting board and slice crosswise on the diagonal. Garnish if desired. Serve steak with creamy salsa verde. Yield: 3 to 4 servings.

You might also enjoy these recipes:
Cuban Flank Steak - Kalyn's Kitchen
Basil Pesto Flank Steak - My Kitchen in the Rockies
Flank Steak Roulade - The Food Addicts
Grilled Flank Steak with Mushrooms - Simply Recipes
Grilled Flank Steak with Chimichurri - The Gourmet Connection
Quick-Marinated Flank Steak - Noble Pig

Ham: Again and Again and Again - Pink Saturday

Photo Courtesy of Renee Comet

"Eternity is two people and a ham."



Glazed Ham Loaf



Scalloped Ham and Potatoes with Cheese

From the kitchen of One Perfect Bite...Bob and I don't eat a lot of ham. There is just too much meat for us to handle, so we reserve it for an occasional company meal. I made a ham last week that, in its first iteration, fed eight adults. It also made pea soup, ham salad, scalloped ham and potatoes and a lovely glazed ham loaf. You all know how to roast and glaze a ham. I'm pretty sure you have your own version of pea soup and ham salad, so I wanted to share two other recipes that you can use to finish up the last bits of the feast. The scalloped potatoes are based on a recipe from my childhood, but the ham loaf comes from a deli near the campus of Carnegie Mellon in Pittsburgh. Years ago, we dropped in to try their version of Pittsburgh's infamous ham barbecue and were struck by the number of people who were picking up a ground meat mixture from the meat counter. Never shy when it comes to food, I asked what it was. The deli mix was actually an unformed ham loaf that folks took home to bake and glaze. Of course I had to try it and it turned out to be surprising nice. Now unless you are from Pittsburgh, this will not be on the list of foods you request for your final meal. I think you will, however, be pleasantly surprised by how good this loaf actually is. It and the scalloped potatoes are really easy to do and I thought you might like the recipes for them. Here's how they're made.

Glazed Ham Loaf...from the kitchen of One Perfect Bite

Ingredients:
Ham Loaf
1 pound ground baked ham
1 pound ground fresh pork
1 tablespoon spicy brown mustard
3/4 cup milk
2 eggs slightly beaten
1/4 cup chopped parsley
1 cup fresh bread crumbs
1/4 teaspoon black pepper
Glaze
2/3 cup brown sugar
1 teaspoon dry mustard
1/8 teaspoon ground cloves
1/4 cup water
1/4 cup sherry wine vinegar

Directions:
1) To make ham loaf: In a large mixing bowl, combine ground ham, ground pork, eggs, and milk in a large mixing bowl. Mix gently to incorporate ingredients. Add breadcrumbs, parsley and pepper and mix until just combined. Do not overmix. Shape mixture into loaf form and put it on a pan sprayed with nonstick cooking spray.
2) To make glaze: Combine brown sugar, dry mustard, ground cloves, water, and vinegar in a medium saucepan. Slowly cook over low heat until sugar dissolves. Set aside.
3) Preheat oven to 350 degrees F. Place ham loaf in oven and bake for two hours, basting with glaze every 15 minutes after first hour of cooking. Remove loaf from oven. Mix remaining glaze with pan juices and serve with ham loaf. Yield: 4 to 6 servings.

Scalloped Ham and Potatoes with Cheese...from the kitchen of One Perfect Bite

Ingredients:
1/2 cup chopped onion (1 large)
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1-1/4 cups milk
4 cups (about 1 pound) thinly sliced potatoes
12 ounces cubed or shredded ham
1 cup shredded cheese (I use Monterey Jack)

Directions:
1) To make sauce: Melt butter in a medium saucepan over medium heat. Add onion and garlic and cook until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Add cheese and stir until melted. Set aside.
2) Place half of sliced potatoes in a greased 1-1/2 quart rectangular dish. Top with ham and half of sauce. Top with remaining half of potatoes and sauce.
3) Bake, covered, in a preheated 350 degree F oven for 45 minutes. Uncover and bake for 40 to 50 minutes more or until potatoes are tender. Let stand, uncovered, for 10 minutes before serving. Yield: 4 to 5 servings.

You might also enjoy these recipes:
How to Make Ham Stock and Recipe Ideas Using Ham Stock - Kalyn's Kitchen
Frugal Uses for Leftover Ham - Frugal Families
Ham Cheese and Paprika Muffins - Cook Sister
Doe Run Inn's Country Ham Balls - Courier Journal
Restaurant-Style Ham Fried Rice - Favorite Family Recipes
Ham and Split Pea Soup with Bacon - Food and Wine Blog

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Lamb Chops Sizzled with Garlic

From the kitchen of One Perfect Bite...My family loves lamb in all its iterations, and while they're visiting we'll enjoy it several times. We were out for most of the day, so dinner had to be quick and light enough to overcome the damage done by a lunch of thickly battered fish and chips. Lamb chops are perfect for a quick, light meal. The chops I prepared are based on a dish that is served in the village of Las Pedroneras, which is considered to be the garlic capital of Spain. The recipe was originally developed by Janet Mendel for Food and Wine magazine, and she has given us a classic that I've made over and over again with slight variations. The chops cook very quickly, so it's best to have your sides ready to go before you begin to saute them. I served the chops with a lovely pilaf, that I'll be featuring later in the week, and with an Andalusian Salad that's made with oranges, avocados and almonds. It really was a satisfying dinner that had lovely color and variety of textures as well. While I should have made a flan to end the meal, I decided, instead, to serve a lovely lemon scented iced milk with berries and a wine sauce that been featured here before. The original recipe calls for thin loin chops, but I prefer to use double cut chops instead. Visiting family was made to be spoiled and if you're in for a penny, you may as well be in for a pound. Those who try these chops will love them. Here's how they're made.

Lamb Chops Sizzled with Garlic...from the kitchen of One Perfect Bite, inspired by Janet Mendel

Ingredients:
8 double cut lamb loin chops, trimmed
Salt and freshly ground pepper
1 teaspoon fresh thyme or a pich of dried
3 tablespoons extra-virgin olive oil
10 small garlic cloves, halved
3 tablespoons dry white wine
2 tablespoons fresh lemon juice
2 tablespoons minced parsley
1/8 teaspoon crushed red pepper flakes

Directions:
1) Season lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add lamb chops and garlic and cook over moderately high heat until chops are browned on the bottom, about 5 minutes. If garlic looks like it might burn remove it from the pan. Turn over chops and garlic and cook until chops are browned, about 5 minutes longer for medium meat. Transfer chops to plates, leaving the garlic in the skillet.
2) Add wine, lemon juice, parsley and crushed red pepper to pan and cook, scraping up any browned bits stuck to bottom of pan, until sizzling, about 1 minute. Pour garlic and pan sauce over the lamb chops and serve immediately. Yield: 6 servings.

You might also enjoy these recipes:
Lamb and Cucumber Kebabs with Feta Sauce - Ladyberd's Kitchen
Lamb Keftedes - Edible Aria
Greek Lamb Burgers - Guilty Kitchen
Greek Roast Lamb with Potatoes with Feta - Authentic Greek Recipes
Grilled Lamb Kebabs Plus Tzatziki - Smitten Kitchen
Roasted Stuffed Lamb - Poppy Planet

London Broil with Garlic and Parsley Sauce

From the kitchen of One Perfect Bite... I first sampled this dish at the deli counter of Central Market in Austin, Texas. That was over ten years ago, but I have yet to see it featured in delis or markets here. I'm going to assume there are other areas of the country where the dish is also unknown and proceed with a recipe for this toothsome steak. This is a simple way to prepare cuts that are normally served for London Broil. London broil refers to a method of cooking rather than a specific cut of meat. This recipe was developed to be used with thin cuts such as flank or flat iron steaks. Cuts from the round and shoulder can be used, but cooking time will vary and the meat may not be as tender. Regardless of the cut, I always tenderize the meat. I use a jaccard, but piercing the steak at intervals with a fork will also work. The steaks are not marinated and they are seasoned only with kosher salt and fresh cracked pepper. I've found that marination isn't necessary when a strong sauce is used at the end of cooking. The sauce used here is an adaption of the Argentinian chimichurri. Earlier this week we featured a recipe for a parsley salad and any leftovers from that dish are perfect for use in this application. When there are no leftovers to be had, I used chopped flat leaf parsley to make the sauce. Whenever possible I use a flat iron steak for this recipe. It has become my favorite among the affordable steaks for grilling. While the recipe was developed to be cooked on an outdoor grill, it can be made stovetop in a grill pan or broiled. Here's the recipe for this surprising delicious dish.

London Broil with Garlic and Parsley Sauce...from the kitchen of One Perfect Bite adapted from Cook's Country magazine

Ingredients:
1/2 cup minced flat leaf parsley or leftover parsley salad
1/4 cup minced red onion
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1-1/4 teaspoons salt, divided use
1-1/4 teaspoons cracked black pepper, divided use
1/8 teaspoon red pepper flakes
1-1/2 pounds Flat-iron or flank steak

Directions:
1) Combine parsley, onion, garlic, vinegar, olive oil, 1/4 teaspoon each salt and pepper and pepper flakes in a small bowl. Season both sides of steak with remaining salt and pepper.
2) Grill steak over very hot grill until both sides are brown, about 5 minutes per side.
3) Transfer steak to a shallow pan and coat with parsley sauce. Tent dish with foil and allow meat to rest for 5 to 10 minutes. Slice steak thinly against grain and serve with parsley sauce if desired. Yield: 4 servings

You might also enjoy these recipes:
North African Steak Pimenton - One Perfect Bite
Stuffed Flank Steak Spirals - One Perfect Bite
Asian-Style London Broil - One Perfect Bite
Chicken-Fried Flank Steak with Country Gravy - Chewing the Fat
Charmoula Strip Steaks with Pomegranate Glaze - Annie Bakes
Herbed Flank Steaks - 400 Calories or Less

Roast Lamb - Blue Monday

From the kitchen of One Perfect Bite...I was sent this photo by a friend who has long insisted that photography is an art form. She's made it very hard for me to argue the point and in the process managed to stimulate my taste for lamb and excite an already chronic case of wanderlust. Hopefully, the yen for lamb will be satisfied by tonight's dinner, but wanderlust is another story. Normally, we'd just pack up and go. That would be fine if Bob and I could agree on which continent to visit, but at this juncture he's in Africa and I'm in Asia and we may have to settle the stalemate with a roll of the dice. After looking at the photograph, I decided that if I paired the photo with a recipe, I could share it with you. I still had a gorgeous piece of of lamb that had been sent to me by the folks at Lava Lake Ranch several months ago. It was a top round roast which I decided to bake and serve with a new sauce. I really like this particular cut of meat. It comes packed as a 1 to 1-1/2 pound roast which is perfect for folks who love lamb, but don't want to deal with leftovers for days on end. Roasts this size can be baked in about 20 minutes and while they require another 20 minutes to rest, they can be table ready within an hour. I decided to do a coffee based sauce but I wanted to brighten it with pomegranate molasses and orange essence or zest. It worked out well and we had a lovely meal. Here's the recipe for the roast lamb.

Roast Lamb with Coffee and Orange Sauce...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 lbs lamb top round, room temperature
1 large clove of garlic, finely slivered
2 tablespoons olive oil, divided use
2 teaspoons kosher salt
1 teaspoon coarsely cracked black pepper
.
1 cup strong coffee
1 teaspoon sugar (optional)
2 teaspoons pomegranate molasses
1/2 teaspoon finely grated orange zest
2 tablespoons orange juice
Salt and pepper to taste
1/4 cup heavy cream or half-and-half

Directions:
1) Preheat oven to 350 degrees F.
2) Cut slits into top of lamb with knife tip and insert garlic slivers into them. Rub outside of roast with 1 teaspoon olive oil. Cover top surface of lamb with 1 teaspoon salt and 1/2 teaspoon pepper.
3) Heat a cast iron skillet over medium heat until very hot. Add reserved olive. Place lamb, seasoned side down, into skillet and cook until browned, about 3 minutes. Sprinkle exposed meat surface with reserved salt and pepper before turning. Turn and cook for an additional 3 minutes. Transfer skillet to oven and cook for about 15-20 minute, or until an instant read thermometer reads 145 degrees. Remove from oven, transfer roast to a serving platter and tent with foil. Let sit for 20 minutes.
4) Deglaze skillet with 1 cup strong coffee. Add sugar, molasses, orange zest and juice and boil rapidly to reduce by half. Add cream and any accumulated meat juices. Adjust seasoning if necessary. Keep warm.
5) Cut lamb into thin slices and serve with sauce. Yield: 4 servings.

You might also enjoy these recipes:
Lamb Shanks with Black Cherry Wine Sauce - One Perfect Bite
Moroccan Shepherd's Pie - One Perfect Bite
Persian Meatballs with Yogurt Sauce - One Perfect Bite
Quick Roast Lamb with Mint Sauce - No Recipes
Pomegranate Molasses - The Hungry Mouse
Lamb Stew with Dill - Bitten

This post is being linked to:
Smiling Sally - Blue Monday

Red Cooked Pork - Girl with Red Ribbon - Ruby Tuesday

From the kitchen of One Perfect Bite...We call her "The Girl with Red Ribbons" and thought she was a fit subject for the Work of the Poet: Ruby Tuesday meme. She was a lovely child. The photograph was taken in an outdoor cafe in the Muslim quarter of Xi'an China. The call to prayer had interrupted her meal and she was fascinated by the stream of believers pouring into the mosque compound. Though the area was a Muslim enclave, the restaurants outside the mosque served an incredible array of food, including pork. Obviously, not all the merchants and visitors were Muslim, so it was only mildly surprising that red cooked pork was a popular item in the cafes. Today's recipe is for an incredibly good version of red cooked pork. When this is made with pork belly or not-to-lean pork ribs you have the makings of an unbelievably easy feast. My friends and teachers, Lily, at Lily's Wai Sek Hong, and Ning, at Heart and Hearth have wonderfully authentic recipes for this great entree. Here's my westernized version of the classic.

Red Cooked Pork...from the kitchen at One Perfect Bite
1-1/2 pounds pork belly or boneless pork ribs cut into two inch cubes
3 tablespoons vegetable oil
2 tablespoons sugar
3 cloves of garlic peeled
3 whole star anise
2 tablespoons soy sauce
1/4 cup Shaoxing wine, mirin or dry sherry
1 can (14.5-oz.) reduced sodium chicken broth
1 teaspoon cornstarch
1 tablespoon water
Garnish: chopped scallions

Directions:
1) Melt sugar in vegetable in a medium pot over medium high heat. Cook, stirring, until sugar is slightly brown, about 3 minutes. Add pork cubes to pan and cook in caramelized sugar until brown on all sides, about 8 minutes.
2) Place garlic, star anise, dark soy sauce, rice wine and broth in pot. Simmer, covered, over low heat for about 40 minutes, stirring occasionally. Transfer meat to a bowl and tent with foil. Boil sauce to reduce by half. Dissolve cornstarch in water and add to pan. Stir until sauce comes to a boil and begins to thicken. Return meat to pan. Toss in sauce until all surfaces are coated. Transfer to a platter, garnish with scallions and serve hot. Yield: 4 servings.

Ultimate Cheater Pulled Pork - International Picnic Day - Outdoor Wednesday

From the kitchen of One Perfect Bite...Tomorrow is International Picnic Day; a day, that in my book, should be spent communing with nature in places of incredible beauty while consuming food meant for the gods. I'm no slouch when it comes to picnics. I earned my merit badge when the children were small and we'd cycle to the park. My bicycle had the air of an armoured personnel carrier about it. Each child had a bicycle seat; one child rode in front, the other in back and a wicker basket, strapped to the handle bars, held our feast. In retrospect, it's a miracle we all weren't killed, but this was long before bicycle helmets or accident statistics concerned anyone and I did have one spiffy safety feature - a ring-a-ding bell that kept other drivers at bay. Can you hear it? We made lots of PB&J sandwiches back then. Our picnics changed with the times and the repertoire now includes delights from France, Italy, Spain, Vietnam and Texas - yes Texas. Texas barbecue became a favorite of mine once I'd learned how to order and make it. My first foray - in Texas - was a real bust. I asked for, and received, Texas-style barbecue. I expected a warm bun smothered by a pile of shredded pork that dripped barbecue sauce. I received a slice of spongy white bread and a pile of unsauced brisket on a paper plate. Disappointed doesn't begin to describe my reaction. Fortunately, I'm a fast learner and can handle myself pretty well at a Texas barbecue these days. A few months ago I was thrilled to find a crock-pot recipe for pulled pork at The Splendid Table; it's called Ultimate Cheater Pulled Pork and it's extraordinarily good. They reprinted it from Cheater's BBQ: Barbecue Anytime, Anywhere, In Any Weather by Mindy Merrell and R. B. Quinn. Their recipe is so good that I threw away one I'd used for years. The recipe utilizes a rub and does not include a sauce, so you can use your favorite barbecue sauce after the meat has been pulled. The recipe calls for 1/2 cup liquid smoke. That's not a mistake. I've just checked the labels of three brands of smoke because I thought that might be a concern to you. They all contain just 2 ingredients; water and liquid smoke. Liquid smoke is a condensate that forms when wood chips or sawdust is burned. It is passed through water to create a solution that can be bottled. I am not a food chemist, but that seems safe enough to me. I have a large pork butt simmering in the crock-pot for our picnic tomorrow. I'll pack it in an insulated container and reheat it on a grill when we're ready to eat. I really like this recipe. I think you will, too..

Ultimate Cheater Pulled Pork...from the kitchen of One Perfect Bite

Ingredients:
Cheater Basic Dry Rub
1/4 cup paprika (I use sweet and smoky Spanish Pimenton)
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard
Cheater Pulled Pork
1 (5 to 6-pound boneless pork butt
1/4 cup Cheater Basic Dry Rub (see above)
1/2 cup bottled smoke
Barbecue sauce of your choice

Directions:
1) To make Cheater Dry Rub, combine all ingredients in a jar with a tight-fitting lid. Shake to blend. Yield: 2/3 cup.

2) To make Cheater Pulled Pork: Cut pork butt into 3 or 4 large pieces. Place into a 5-quart slow-cooker. Sprinkle meat with 1/4 cup rub, turning pieces to coat evenly. Add bottled smoke. Cover and cook on HIGH for 5 to 6 hours or on LOW for 10 to 12 hours. Using tongs and a slotted spoon, transfer meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull meat into strands. Serve piled on buns with your favorite barbecue sauce. To serve barbecue later, cover and refrigerate meat when it has cooled. Pour meat juice into a separate container and refrigerate. Before reheating juices, skim and discard congealed fat layer that forms on top. To reheat barbecue, place in a saucepan moistened with some reserved juice. Gently heat on medium low, stirring occasionally. Alternatively, place it in a covered casserole with some reserved juice and heat in a 350 degree F oven for 20 to 30 minutes. While meat warms, combine barbecue sauce and some of remaining meat juice in a small saucepan. Heat through and serve with pulled pork. Yield: 10 to 12 servings.

I'm sending this to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

I'm also going on a picnic and I'm bringing pulled pork. My letter is U.

Cotes de Porc A L'Auvergnate - Braised Pork with Cream and Cabbage

I am what I eat, but is that all that I am? I'm passionate about many things, consumed by some and totally repulsed by others. I'm intense and commit totally or not at all. My Dad - first coach and cheerleader - would watch my antics, shake his heads and murmur to me and an invisible asssembly, "Thank God, you're not a missionary!" I garden with the same intensity as I cook and that's how it happened that I was up to my knees in mulch on a wet, chilly Oregon day last week. It wasn't the bitter cold of winter, but rather a creeping, damp that chills the bone and afflicts serious gardeners wherever they may be. Soup and stew help ward it off, but there was no time to make either. I culled from memory a recipe - a golden oldie - that would provide warmth and comfort in a bit less than an hour. I'd forgotten how satisfying pork cooked in this manner can be. You'll need some bacon, pork chops, cabbage, wine and cream to pull it off. Then let imagination carry you to a French farmhouse kitchen with a roaring fire and bottle of vin rouge on the table. Grab a glass and pour. The recipe comes from the mountainous Auvergne region of France which is famous for rustic pork dishes such as this one. Here's the recipe.

Cotes du Porc A L'Auvergnate - Braised Pork with Cream and Cabbage

Ingredients:
1 tablespoon vegetable oil
4 slices bacon, cut in 1/2-inch dice
4 center-cut pork chops, about 1-1/4-inches thick
1 small head Savoy cabbage (2 pounds), cored and cut crosswise into 1/2-inch slices
1/2 cup dry white wine or dry vermouth
1 cup heavy cream
Pinch of sage
Salt and pepper to taste
1/2 cup Parmesan cheese
1 tablespoon butter, melted

Directions:
1) Heat oil in a large, deep skillet until it shimmers. Add bacon and saute until light golden brown, about 3 minutes. Transfer bacon pices to paper toweling to drain.
2) Season both sides of pork chops with salt and pepper. Saute until a deep golden brown on each side, about 5 minutes per side. Transfer to a plate and tent with foil to keep warm.
3) Add sliced cabbage to skillet and cook until wilted, about 3 minutes. Stir in white wine and cream. Season to taste with salt and pepper. Return pork chops and bacon to pan and simmer, partially covered, until cabbage is tender, about 10 to 15 minutes.
4) Preheat oven to 350 degrees. Transfer mixture to a greased ovenproof casserole or individual gratinee dishes. Spoon some cabbage over top of pork chops. Sprinkle with Parmesan cheese and melted butter. Bake, uncovered, until top is lightly brown, about 20 minutes. Yield: 4 servings.

Cook's Note: Light cream or milk can replace the heavy cream.

Lamb and Feta Patties with Red Pepper and Apple Relish

Our summer plans have been finalized and, God willing, the entire family will be home for a reunion in late July. Tradition dictates that everyone gets to have at least one favorite meal or dessert while they are home. I also want to test some new recipes while "those raised not to lie" are sitting at the table. That means the gal who brought you Christmas cookies in March will be testing new recipes before the hungry horde descends upon the homestead. Today's effort was an old recipe from Gourmet magazine. Lamb patties are mixed with feta cheese, then broiled and finished with a topping of a mildly pickled pepper relish. I've had the recipe for six years or so and decided it's time to test it or toss it. Fortunately, the recipe is a keeper - a solid four on a scale of five. It's gorgeous to look at and vaguely Greek in flavor. I made a Greek salad and roast potatoes with lemon and garlic as an accompaniment. The patties can also be served on rolls or in pocket pita. One meal down, thirteen to go. If you're looking for a change of pace, you might want to give this a try.

Lamb and Feta Patties with Red Pepper and Apple Relish

Ingredients for relish:
3/4 cup cider vinegar
1/4 cup sugar
2/3 cup water
2 orange or red bell peppers, cut into 1/2-inch pieces
1/3 cup golden raisins
1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch cubes
1 teaspoon mustard seeds
1/8 teaspoon cayenne
1/2 teaspoon salt

Ingredients for patties:
1 slice firm white sandwich bread, torn into pieces
1 scallion, coarsely chopped
1 garlic clove
1/3 cup coarsely chopped fresh mint
1 1/4 lb ground lamb
1 large egg, lightly beaten
1/4 lb feta, crumbled (3/4 cup)
3/4 teaspoon salt
1/4 teaspoon black pepper

Directions:
1) To make relish, bring vinegar and sugar to a boil in a 2-quart nonreactive heavy saucepan. Stir until sugar dissolves. Continue to boil for 1 minute longer. Stir in peppers, raisins, apple, mustard seeds, cayenne pepper and salt. Bring to a simmer and cook, uncovered, until peppers and apple are tender, about 25 minutes. Set aside.
2) To make patties, preheat broiler. Place bread, scallion, garlic, and mint in the bowl of a food processor. Pulse until finely chopped. Place crumbs in a bowl with lamb, egg, feta, salt and pepper. Mix with hands until combined. Do not over mix.
3) Form into 4 1/2-inch patties. Broil patties on oiled rack of a broiler pan 5 inches from heat until browned but still slightly pink in center, about 4 minutes on each side. Serve patties with relish. Yield: 4 servings.

Recipe adapted from Gourmet Magazine - February 2002

Braised Rabbit in Tomato-Wine Sauce

The dilemma was what to call it. "It" was a rabbit I'd braised in a wine and tomato broth to which mushrooms and pearl onions had also been added. I'd heard that rabbit tastes like chicken, so I decided to prepare it as I would a braised chicken. I had the ingredients I needed to make a sauce that resembled the one I use to make Chicken Marengo. I decided to go with that and, fortunately, it worked. Rabbit, by the way, doesn't taste like supermarket chicken. It's more like the dark meat of a free range chicken. It's not at all gamey and, while this will never be a favorite of mine, we'll have it again because Bob loves it. I'll be experimenting with sauces and techniques, so prepare yourselves for plethora of rabbit recipes. Bob was able to buy the rabbit at a local bodega that sells frozen game. Our rabbit was farm raised so I can't speak to the texture or flavor of a jackrabbit. This was really easy to prepare and comes recommended if you really want to cook a rabbit. I served it with rice pilaf. Polenta would also be a great accompaniment.

Braised Rabbit in Tomato-Wine Sauce with Mushrooms and Pearl Onions

Ingredients:
1 2-1/2 to 3 pound rabbit, cut into pieces
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/3 cup flour
1 tablespoon olive oil
3 tablespoons butter, divided use
2 tablespoons tomato paste
1 tablespoon minced garlic
1 cup dry white vermouth
1 (10.5-oz.) can condensed chicken broth, undiluted
1 bay leaf
1 teaspoon dried thyme
1 cup frozen pearl onions, thawed and patted dry
1 teaspoon sugar
1/2 pound sliced mushrooms
Parsley sprigs for garnish

Directions:
1) Mist rabbit pieces with nonstick cooking spray. Season rabbit pieces with salt and pepper. Dredge if flour, shaking off excess.
2) Heat oil and two tablespoons butter in a large skillet over medium-high heat. Add rabbit pieces and saute until golden, about 4 minutes per side.
3) Add tomato paste, garlic, vermouth, chicken broth, bay leaf and thyme. Stir to combine. Bring to a boil, cover, reduce heat to medium and simmer for 45 minutes, turning pieces once or twice.
4) Meanwhile, melt reserved 1 tablespoon butter in a large saute pan. Add onions, sprinkle with 1 tablespoon sugar and cook until lightly brown. Add mushrooms and brown.
5) Add onions and mushrooms to rabbit; cook, covered, for 15 minutes longer. Adjust seasoning with salt and pepper to taste.
4) Transfer contents of skillet to a serving platter. Tent with foil to keep warm. Rapidly boil stock until thickened. Spoon over rabbit. Garnish with parsley sprigs. Yield: 4 servings.

Pork Indochine ( Grilled Pork with Mustard Sauce) and Halong Bay

The Emeraude, a retrofitted paddle steamer, now sails the breadth and width of Halong Bay in Vietnam. We slid through the bay trying to catch glimpses of famous landmarks and small islands from her decks; our first views were disappointing - we saw only shadows of outcroppings that were buried in layers of thick fog. The mist made the mildly cool air feel cold and the wail of distant foghorns and buoy bells did nothing to cheer the spirit or stay the creeping damp. Refusing to surrender to the elements, I climbed to the observation deck, ordered a tall glass of Vietnamese iced coffee (good stuff that), claimed a deckchair and sat down, camera ready, waiting for the elements to bend to my will. Several hours and cups of hot coffee later the weather broke. Before I go any further, I must tell you that I'm a reader who loves movies and I've developed an especial fondness for edgy female characters. Smilla (Smilla's Sense of Snow), Karen Blixen (Out of Africa) and Eliane Devries (Indochine) come to mind. So, when the ship sailed past the rock formations that were the backdrop for scenes in the movie Indochine, I was so excited that I dropped my cup, grabbed my camera and didn't put it away until I lost the light. As you flip through the pictures of Halong Bay I hope that some of you will experience a bit of deja vu. I surely did. While on the Emeraude, I had the good fortune to meet and speak with the ship's executive chef, Nguyen Thac Thiet. He, like many of the chefs in southeast Asia, is French trained. Today's recipe is one of his babies; it's a fusion of Asian and French technique. The marinade is decidedly Asian, the remainder of the recipe is decidedly French. Chef runs a tight ship in tiny quarters and he produces delicious food. This is a very, very nice recipe. It was the most popular item at the dinner buffet. I know you'll enjoy it. It's also easy to do.



Pork Indochine - Grilled Pork with Mustard Sauce



Ingredients:

1 pound pork tenderloin, trimmed and cut in 1/2-inch slices

2-1/2 tablespoons Dijon mustard, divided use

1/4 cup chopped scallions + green tops for garnish

1 tablespoon + 1 teaspoon chopped garlic

1 tablespoon brown sugar

1 tablespoon unsalted butter

1 cup finely chopped onion

1 cup low-sodium chicken broth

1/2 cup heavy cream

Lemon juice to taste (optional)

1/4 teaspoon dried tarragon (optional)

Salt and pepper to taste



Directions:

1) Lightly sprinkle pork medallions with salt and pepper. Place pork in a large mixing bowl. Add 1 tablespoon mustard, 1/4 cup scallions, 1 tablespoon garlic and brown sugar; toss to mix well. Let sit for 45 minutes.

2) While pork marinates, melt butter in a medium (10-inch) skillet with high sides. Add onions and cook until onions are coated with butter. Add reserved 1 teaspoon garlic and cook until garlic is fragrant. Add chicken broth and boil until onions are soft and liquid is reduced by half. Stir in cream and 1-1/2 tablespoon reserved mustard. Cook over low heat until mixture thickens and coats a spoon. Stir in lemon juice and tarragon if using. Adjust seasoning as required (remember mustard is salty). Keep warm.

3) Preheat broiler or grill. Arrange pork slices on a broiler pan or greased grill rack and cook for 2-1/2 minutes per side. Transfer pork to serving platter. Spoon mustard sauce over pork and serve. Yield: 4 servings.