I'm still looking for the ultimate pulled pork recipe -- this one is good but a little bland. I want that tangy vinegar taste you get down in NC and KY.
2 T cooking oil
1 (3 to 5lb) Boston butt or pork shoulder
3 T brown sugar
2 T dry mustard
1 t salt
1 large onion, chopped
5 whole garlic cloves, peeled
1-1/2 cups water
1/4 t ground red pepper
1 cup vinegar
1/4 t black pepper
1/2 cup tomato paste
1/2 cup Worcestershire sauce
Heat oil in pressure cooker until hot. Cut pork into 4-6 pieces and brown in oil. In a bowl, combine remaining ingredients, stir well. Pour mixture over pork. Cook in pressure cooker about 45 minutes according to instructions. Remove from heat, let cool.
You can seve immediately, but the sauce will be a little greasy. If you have time, remove roast from sauce, place sauce in fridge until fat congeals. Skim fat and discard. Remove meat and shred. Return meat to sauce in pan and stir well. Cover and bake at 325 for 15 minutes or until thoroughly heated. Great if made day ahead and reheated second day.
Wednesday, June 18, 2008
Yellow Cake with Chocolate Frosting
Adapted from Junior's NYT 5/28/08
FOR THE CAKE:
Butter, for greasing cake pans
1 2/3 cups sifted cake flour
1 tablespoon baking powder
3/4 teaspoon salt
10 extra-large eggs, separated
1 1/3 cups sugar
1 tablespoon vanilla extract
1/2 teaspoon pure lemon extract
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
1/2 teaspoon cream of tartar
FOR THE MACAROON CRUNCH:
1 1/2 cups finely chopped nuts (almonds, pecans and/or walnuts)
1/2 cup sweetened coconut flakes
FOR THE CHOCOLATE FROSTING:
8 cups (2 pounds) sifted confectioners' sugar
1 2/3 cups unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1/2 cup margarine, at room temperature
1/4 cup dark corn syrup
2 tablespoons vanilla extract
3/4 cup heavy cream, or as needed.
1. Preheat oven to 350 degrees. Generously butter two round 9-inch cake pans, and line bottoms with parchment or wax paper. Sift cake flour, baking powder and salt together.
2. Using a stand mixer, beat egg yolks on high for 5 minutes. With mixer still running, gradually add 1 cup sugar and continue beating until thick, light yellow ribbons form in bowl, about 5 minutes more, scraping bowl two or three times. Beat in the vanilla and lemon extracts. Sift flour mixture over batter and stir it in by hand until blended. Add melted butter, and stir until completely incorporated.
3. In a large, clean bowl, and using the mixer's whisk attachment, beat egg whites and cream of tartar together on high until frothy. Gradually add remaining 1/3 cup sugar, and continue beating until whites are stiff but not dry. Stir 1 cup of whites into batter, then gently fold in remaining whites until blended. Divide batter between prepared pans. Bake until golden and center springs back when lightly touched, about 25 minutes. Cool on a wire rack for 15 minutes, then remove from pans and cool completely.
4. For macaroon crunch: Toss nuts and coconut together, and spread on a baking sheet. Bake at 350 degrees until golden and crunchy, 10 to 15 minutes, tossing twice. Set aside to cool.
5. For chocolate frosting: Sift the confectioners' sugar, cocoa and salt together. Using a stand mixer, cream together the butter and margarine on high until light yellow and slightly thickened, about 3 minutes. With mixer still running, add corn syrup and vanilla. Reduce speed to low and add sugar mixture in two batches, beating well after each. Blend in 3/4 cup cream until frosting is a spreading consistency, adding more if needed. Increase speed to high and beat until light and creamy, about 2 minutes more; there will be about 8 cups of frosting. Spoon about 1 cup into a pastry bag fitted with a medium star tip.
6. Assembly: Using a long serrated knife, cut each cake horizontally into two equal layers. Spread first layer with about a fifth of frosting, then place second layer on top of it and frost it, too. Repeat with third and fourth layers. Frost sides with all remaining frosting except what is in pastry bag. Pat macaroon crunch on sides of cake (not top) until covered. Using frosting in pastry bag, pipe 6 rosettes on top of cake. Serve immediately, or cover and refrigerate, allowing cake to stand at room temperature for about an hour before slicing.
Yield: One 9-inch cake.
FOR THE CAKE:
Butter, for greasing cake pans
1 2/3 cups sifted cake flour
1 tablespoon baking powder
3/4 teaspoon salt
10 extra-large eggs, separated
1 1/3 cups sugar
1 tablespoon vanilla extract
1/2 teaspoon pure lemon extract
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
1/2 teaspoon cream of tartar
FOR THE MACAROON CRUNCH:
1 1/2 cups finely chopped nuts (almonds, pecans and/or walnuts)
1/2 cup sweetened coconut flakes
FOR THE CHOCOLATE FROSTING:
8 cups (2 pounds) sifted confectioners' sugar
1 2/3 cups unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1/2 cup margarine, at room temperature
1/4 cup dark corn syrup
2 tablespoons vanilla extract
3/4 cup heavy cream, or as needed.
1. Preheat oven to 350 degrees. Generously butter two round 9-inch cake pans, and line bottoms with parchment or wax paper. Sift cake flour, baking powder and salt together.
2. Using a stand mixer, beat egg yolks on high for 5 minutes. With mixer still running, gradually add 1 cup sugar and continue beating until thick, light yellow ribbons form in bowl, about 5 minutes more, scraping bowl two or three times. Beat in the vanilla and lemon extracts. Sift flour mixture over batter and stir it in by hand until blended. Add melted butter, and stir until completely incorporated.
3. In a large, clean bowl, and using the mixer's whisk attachment, beat egg whites and cream of tartar together on high until frothy. Gradually add remaining 1/3 cup sugar, and continue beating until whites are stiff but not dry. Stir 1 cup of whites into batter, then gently fold in remaining whites until blended. Divide batter between prepared pans. Bake until golden and center springs back when lightly touched, about 25 minutes. Cool on a wire rack for 15 minutes, then remove from pans and cool completely.
4. For macaroon crunch: Toss nuts and coconut together, and spread on a baking sheet. Bake at 350 degrees until golden and crunchy, 10 to 15 minutes, tossing twice. Set aside to cool.
5. For chocolate frosting: Sift the confectioners' sugar, cocoa and salt together. Using a stand mixer, cream together the butter and margarine on high until light yellow and slightly thickened, about 3 minutes. With mixer still running, add corn syrup and vanilla. Reduce speed to low and add sugar mixture in two batches, beating well after each. Blend in 3/4 cup cream until frosting is a spreading consistency, adding more if needed. Increase speed to high and beat until light and creamy, about 2 minutes more; there will be about 8 cups of frosting. Spoon about 1 cup into a pastry bag fitted with a medium star tip.
6. Assembly: Using a long serrated knife, cut each cake horizontally into two equal layers. Spread first layer with about a fifth of frosting, then place second layer on top of it and frost it, too. Repeat with third and fourth layers. Frost sides with all remaining frosting except what is in pastry bag. Pat macaroon crunch on sides of cake (not top) until covered. Using frosting in pastry bag, pipe 6 rosettes on top of cake. Serve immediately, or cover and refrigerate, allowing cake to stand at room temperature for about an hour before slicing.
Yield: One 9-inch cake.
Thursday, May 22, 2008
Glogg
1 1/2 cups Brandy
1/2 bottle Red Wine
4 whole Cloves
2 Cardamom Pods - crushed
1 Cinnamon Stick
1/2 cup Raisins
1/2 cup Blanched Almonds
3/4 cup Sugar
Combine everything in a saucepan. Warm over medium heat, stir often to dissolve the sugar.Once heated thoroughly reduce heat to low. Serve Warm.
1/2 bottle Red Wine
4 whole Cloves
2 Cardamom Pods - crushed
1 Cinnamon Stick
1/2 cup Raisins
1/2 cup Blanched Almonds
3/4 cup Sugar
Combine everything in a saucepan. Warm over medium heat, stir often to dissolve the sugar.Once heated thoroughly reduce heat to low. Serve Warm.
Friday, May 2, 2008
Brining a Chicken
1 1-gallon ziploc bag per chicken
1 Gallon water
1 cup kosher salt
1/2 cup sugar
few springs fresh thyme
5 cloves garlic
1 bay leaf
Makes enough brine for 3 3-4 lb chickens.
Put all ingredients in a pot and heat until salt and sugar are dissolved. Cool. Ladle 3-4 cups of brine into each ziploc bag, add chicken, close bag, and refrigerate 8 hours or overnight. Roast as you would a regular chicken.
1 Gallon water
1 cup kosher salt
1/2 cup sugar
few springs fresh thyme
5 cloves garlic
1 bay leaf
Makes enough brine for 3 3-4 lb chickens.
Put all ingredients in a pot and heat until salt and sugar are dissolved. Cool. Ladle 3-4 cups of brine into each ziploc bag, add chicken, close bag, and refrigerate 8 hours or overnight. Roast as you would a regular chicken.
Monday, April 28, 2008
World's Best Salmon Loaf
Always looking for things to do with leftovers! This was very quick and really tasty, not at all bland.
1 tblsp unsalted butter
1 small onion, minced
1 stalk of celery, minced
Heaping 1/2 tsp curry powder
Heaping 1/4 tsp cayenne
1/2 cup cream
2 large eggs, lightly beaten
Scant 1/2 c breadcrumbs or panko
Scant 1/2 c cubes of bread, dry the best
1/4 c parmesan cheese
2 tblsp minced fresh parsley
2 tblsp minced scallions or chives
2 tblsp minced fresh tarragon or 1 tsp dried
1/2 tsp salt
1/2 tsp ground pepper
3/4 cup diced fresh mushrooms
2 cups cooked salmon
Preheat oven to 375, butter a loaf pan.
In a large bowl, whisk cream and eggs together.
Heat 1 tblsp of the butter in a small skillet at medium-low. Cook celery and onion in the butter until soft. Add curry and cayenne and stir, transfer to the bowl with the eggs and cream.
Put the other tblsp of butter in the skillet and saute the mushrooms in it until soft, add to celery mixture.
Stir in crumbs, cubed bread, cheese, parsley, chives/scallions, tarragon, salt and pepper. Stir in salmon, being careful to remove bones.
Mix everything together, spoon into loaf pan. Bake for 45 minutes or until slightly brown on top and bubbling. Serves 4 people with other dishes.
Note: Serve hot. Would be good with a cheese sauce or hollandaise. And a bitter green, like broccoli rabe or braised escarole.
1 tblsp unsalted butter
1 small onion, minced
1 stalk of celery, minced
Heaping 1/2 tsp curry powder
Heaping 1/4 tsp cayenne
1/2 cup cream
2 large eggs, lightly beaten
Scant 1/2 c breadcrumbs or panko
Scant 1/2 c cubes of bread, dry the best
1/4 c parmesan cheese
2 tblsp minced fresh parsley
2 tblsp minced scallions or chives
2 tblsp minced fresh tarragon or 1 tsp dried
1/2 tsp salt
1/2 tsp ground pepper
3/4 cup diced fresh mushrooms
2 cups cooked salmon
Preheat oven to 375, butter a loaf pan.
In a large bowl, whisk cream and eggs together.
Heat 1 tblsp of the butter in a small skillet at medium-low. Cook celery and onion in the butter until soft. Add curry and cayenne and stir, transfer to the bowl with the eggs and cream.
Put the other tblsp of butter in the skillet and saute the mushrooms in it until soft, add to celery mixture.
Stir in crumbs, cubed bread, cheese, parsley, chives/scallions, tarragon, salt and pepper. Stir in salmon, being careful to remove bones.
Mix everything together, spoon into loaf pan. Bake for 45 minutes or until slightly brown on top and bubbling. Serves 4 people with other dishes.
Note: Serve hot. Would be good with a cheese sauce or hollandaise. And a bitter green, like broccoli rabe or braised escarole.
Monday, April 14, 2008
Flourless chocolate cake for Pesach
From Alan -- Joel Cohen's mom's recipe
12 eggs, separated
12 ounces of chocolate
12 ounces of butter
12 ounces of sugar
Melt chocolate and butter in a double boiler, add sugar. When cool, add egg yolks.
Whip egg whites until stiff peaks. fold in to chocolate mixture. Pour 2/3 of the mixture into a springform pan and bake at 350 degrees for about 20 minutes or until a toothpick comesout clean. (refrigerate the remaining 1/3)
Let the cake cool -- it will collapse. Spoon the remaining mousse into the cavity in the cake and refrigerate.
12 eggs, separated
12 ounces of chocolate
12 ounces of butter
12 ounces of sugar
Melt chocolate and butter in a double boiler, add sugar. When cool, add egg yolks.
Whip egg whites until stiff peaks. fold in to chocolate mixture. Pour 2/3 of the mixture into a springform pan and bake at 350 degrees for about 20 minutes or until a toothpick comesout clean. (refrigerate the remaining 1/3)
Let the cake cool -- it will collapse. Spoon the remaining mousse into the cavity in the cake and refrigerate.
Sunday, April 13, 2008
Spicy Pickled Okra
I finally pickled something for the first time in my life! Wow! And it tastes really good!
1 quart jar
About a pound of fresh okra
2 cloves of garlic, minced
1 tsp green peppercorns
1/2 tsp celery seed
1 tsp kosher salt
1/2 tsp sugar
2 small hot fresh chilis, deseeded and minced very fine
2 cups water
1/2 c white vinegar
Pack as much okra into the jar as you can, to within an inch of the top. Put all the garlic, peppers, and spices in too except the salt and sugar. Heat the water and vinegar and salt and sugar in a saucepan until boiling, pour over okra in the jar until it's all covered and liquid is about 1/2 inch from the top of the jar. Screw lid on tight and refrigerate for about 10 days before eating.
Note: this is not canning, it's more marinating, so you need to keep it refrigerated and eat it within a couple of weeks. Very nice hors d'oeuvre or as a garnish to bloody marys. Feel free to play with the seasonings -- the flavors are pretty intense with very little of any spice. I'm going to try green beans next!
1 quart jar
About a pound of fresh okra
2 cloves of garlic, minced
1 tsp green peppercorns
1/2 tsp celery seed
1 tsp kosher salt
1/2 tsp sugar
2 small hot fresh chilis, deseeded and minced very fine
2 cups water
1/2 c white vinegar
Pack as much okra into the jar as you can, to within an inch of the top. Put all the garlic, peppers, and spices in too except the salt and sugar. Heat the water and vinegar and salt and sugar in a saucepan until boiling, pour over okra in the jar until it's all covered and liquid is about 1/2 inch from the top of the jar. Screw lid on tight and refrigerate for about 10 days before eating.
Note: this is not canning, it's more marinating, so you need to keep it refrigerated and eat it within a couple of weeks. Very nice hors d'oeuvre or as a garnish to bloody marys. Feel free to play with the seasonings -- the flavors are pretty intense with very little of any spice. I'm going to try green beans next!
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