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Spiced Pulled Pork Sandwiches

Mon, 05/28/2007 - 7:39PM by partysugar 0 Comments -



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

  1. Rinse pork and pat dry.
  2. 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.
  3. Add pork and turn to coat completely. Cover and chill at least 2 hours or up to 1 day.
  4. 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.
  5. Remove from heat and let cool about 15 minutes.
  6. Transfer meat to a bowl. Skim and discard fat from surface of cooking liquid.
  7. Measure liquid; if there's more than 1 1/2 cups, boil over high heat until reduced to 1 1/2 cups.
  8. 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.
  9. Spoon about 1/4 cup pulled pork onto each roll bottom; set tops in place.

Makes 8 to 10 sandwiches.

Nutritional Information: CALORIES 262(30% from fat); FAT 8.7g (sat 2.7g); PROTEIN 17g; CHOLESTEROL 46mg; SODIUM 550mg; FIBER 1.3g; CARBOHYDRATE 28g



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Barbecued Bacon Shrimp

Mon, 05/28/2007 - 7:35PM by partysugar 0 Comments -



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

  1. Count shrimp; for each, you need 1/2 slice bacon and 1 soaked wood toothpick.
  2. Arrange bacon slices in single layers in 2 pans, each 10 by 15 inches.

  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. Close basket, flip over, open basket, and baste shrimp with another 1/4 of the sauce (less if cooking in batches).
  8. 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.
  9. Transfer bacon-wrapped shrimp to a platter. Pour remaining sauce into a bowl. Dip shrimp into sauce to eat.

To prepare grill for direct heat:

If using charcoal briquets, mound and ignite enough briquets to cover the firegrate in a single, solid layer (you'll need about 75). When the briquets are dotted with gray ash, after 15 to 20 minutes, spread them over the firegrate in a single layer. Let them burn down to the desired heat. Set grill in place.

If using a gas barbecue, turn all the burners to high and close the lid for 10 minutes. Adjust the burners to the desired heat.

Makes 8 appetizers.

Nutritional Information: CALORIES 215(37% from fat); FAT 8.9g (sat 3g); PROTEIN 17g; CHOLESTEROL 100mg; SODIUM 1240mg; FIBER 0.5g; CARBOHYDRATE 14g

To Make Mom's barbecue sauce: In a 2- to 3-quart pan, combine 1 cup ketchup; 1/4 cup each soy sauce and cream sherry; 2 tablespoons each lemon juice and firmly packed brown sugar; 4 teaspoons minced fresh ginger; 2 teaspoons Dijon mustard; and 1 teaspoon each liquid smoke, minced garlic, and grated lemon peel. Stirring occasionally, bring to a boil over high heat; reduce heat and simmer, stirring often, until sauce is slightly thickened and reduced to 1 1/2 cups, about 20 minutes.



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Caramelized Onion and Cheese Toasts

Mon, 05/28/2007 - 7:28PM by partysugar 0 Comments -



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

  1. 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.
  2. 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.
  3. 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.
  4. Top with the caramelized onion and serve.

Make ahead: the caramelized onion can be refrigerated for up to 5 days. Let the onion return to room temperature before using it.

Makes 8 hors d'oeurves.

Crostini Toasts
From Thomas Keller

1 medium baguette, cut into thirty-two 1/4 -inch-thick slices
About 1/4 cup olive oil, for brushing

  1. Preheat the oven to 350°.
  2. Arrange the bread on 2 large baking sheets and brush each slice on both sides with the olive oil.
  3. Bake for about 7 minutes, or until golden brown.
  4. Let cool completely.

Make ahead: the toasts can be stored in an airtight container for up to 3 days.



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Rainbow Tomato Pizza

Mon, 05/28/2007 - 7:24PM by partysugar 0 Comments -



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

  1. Mix the water, milk and yeast together in a large bowl and stir with a wooden spoon.
  2. Add the flour, salt and olive oil. Mix together with a wooden spoon until the dough is too thick and sticky to stir.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cut the tomatoes into very thin rounds.
  8. 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.
  9. 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.

Serves 8.