- Rinse pork and pat dry.
- In a blender or food processor, whirl green onions, garlic, chilies, tomato paste, brown sugar, allspice, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper until finely chopped. Add vinegar and whirl until smooth. Scrape mixture into a heavy 5- to 6-quart pan.
- Add pork and turn to coat completely. Cover and chill at least 2 hours or up to 1 day.
- Add 1 cup water to pan, cover, and bring to a simmer over medium-high heat; reduce heat to very low and simmer pork, turning once, until meat is very tender when pierced and shreds easily with a fork, 2 to 2 1/2 hours.
- Remove from heat and let cool about 15 minutes.
- Transfer meat to a bowl. Skim and discard fat from surface of cooking liquid.
- Measure liquid; if there's more than 1 1/2 cups, boil over high heat until reduced to 1 1/2 cups.
- With a fork or your fingers, pull meat into thin shreds; remove and discard fat. Mix meat with cooking liquid. Add more salt and pepper to taste.
- Spoon about 1/4 cup pulled pork onto each roll bottom; set tops in place.
Spiced Pulled Pork Sandwiches From Sunset magazine 1 1/2 pounds boned pork shoulder or butt, fat trimmed 4 ounces green onions, rinsed, ends trimmed, and coarsely chopped 2 cloves garlic, peeled 2 fresh Fresno or other hot green chilies (about 1 oz. total), rinsed, stemmed, and seeded 2 tablespoons tomato paste 2 tablespoons brown sugar 2 teaspoons ground allspice 1 teaspoon ground dried thyme About 1 teaspoon salt About 1/2 teaspoon pepper 1/4 cup cider vinegar 8 to 10 soft dinner rolls (about 1 oz. each), sliced in half horizontally
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Barbecued Bacon Shrimp From Sunset magazine 1 pound (32 to 36 per lb.) peeled, deveined shrimp, rinsed 16 to 18 slices bacon (16 to 18 oz.), cut in half crosswise Cooking oil spray or salad oil Mom's barbecue sauce, recipe below
- Count shrimp; for each, you need 1/2 slice bacon and 1 soaked wood toothpick. Arrange bacon slices in single layers in 2 pans, each 10 by 15 inches.
- Bake in a 450° oven until bacon begins to brown on the bottom (lift to check), 4 to 8 minutes. As bacon is browned, transfer to towels to drain. Discard fat in pans.
- Wrap 1 bacon strip around each shrimp; secure with a toothpick. Spritz the inside of an 11- or 12-inch square hinged grill basket with cooking spray (or lightly brush with oil). Arrange wrapped shrimp in a single layer in basket; close basket. If you do not have a grill basket skewer shrimp onto a metal skewer to cook. Cook in batches, if needed.
- Prepare barbecue for direct heat (see below). When it is medium-hot (you can hold your hand at grill level only 3 to 4 seconds), lay basket on grill and turn as needed to brown bacon lightly, 2 to 3 minutes total.
- Remove basket from heat, open, and baste bacon-wrapped shrimp with about 1/4 of Mom's barbecue sauce (proportionately less if cooking in batches).
- Close basket, flip over, open basket, and baste shrimp with another 1/4 of the sauce (less if cooking in batches).
- Close basket, return to grill, and cook, turning once, until shrimp is opaque but still moist-looking in center of thickest part (cut to test) and bacon is well browned, 2 to 3 minutes longer.
- Transfer bacon-wrapped shrimp to a platter. Pour remaining sauce into a bowl. Dip shrimp into sauce to eat.
Caramelized Onion and Cheese Toasts From Thomas Keller 2 tablespoons extra-virgin olive oil 1 small onion, thinly sliced Salt 1/4 cup water 8 Crostini Toasts, recipe below 2 ounces Taleggio or Reblochon cheese, cut into 8 thin slices
- Heat the olive oil in a medium skillet. Add the onion, season with salt and cook over moderate heat, stirring, until it begins to brown, about 8 minutes.
- Add the water and cook until it has evaporated and the onion is very tender and caramelized, about 10 minutes. Season with salt and let cool.
- Preheat the oven to 350°. Arrange the Crostini Toasts on a baking sheet and top each with a slice of cheese. Bake for about 4 minutes, or just until the cheese melts.
- Top with the caramelized onion and serve.
- Preheat the oven to 350°.
- Arrange the bread on 2 large baking sheets and brush each slice on both sides with the olive oil.
- Bake for about 7 minutes, or until golden brown.
- Let cool completely.
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Rainbow Tomato Pizza From Alice Waters For the pizza dough: 3/4 cup warm water 1 tablespoon milk 4 teaspoons dry, active yeast 2 cups all-purpose flour,plus extra 1 teaspoon salt 1/2 teaspoon olive oil, plus extra For the rainbow tomato topping: 4 tomatoes,various varieties and colors 2 cloves garlic,chopped 1/8 cup olive oil 4 ounces grated mozzarella cheese 1 teaspoon chopped parsley salt to taste freshly ground black pepper
- Mix the water, milk and yeast together in a large bowl and stir with a wooden spoon.
- Add the flour, salt and olive oil. Mix together with a wooden spoon until the dough is too thick and sticky to stir.
- Spread a little flour on a work surface and place the dough on top of the flour. Knead the dough by pulling the dough from the sides and folding it into the middle. Keep kneading until the dough becomes a smooth ball. If it sticks to the table or to your hands, add a little more flour.
- Rub a clean bowl with olive oil and put the dough in it. Cover the bowl with a towel and put it in a warm place. Let the dough rise for about 1 1/2 hours, or until doubled in volume.
- Punch the raised dough down with your fist. Turn the dough over, form it into a ball again, cover, and let rise for another hour.
- Heat the oven to 450°F. Roll out the dough with a rolling pin or use your hands to pat the dough into a circle about 12" to 14" across and 1/4"-thick. Place the dough on an oiled baking sheet.
- Cut the tomatoes into very thin rounds.
- Sprinkle the garlic and spread the olive oil over the rolled dough. Sprinkle the mozzarella cheese, leaving the edge of the pizza free. Put the tomato slices on top of the cheese.
- Bake until nicely browned and crispy, about 15 minutes. Remove from the oven, drizzle a little olive oil over the edge, and sprinkle with chopped parsley. Season with salt and pepper. Slice pizza into 8 slices.
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