I love peaches and got pretty excited the other day when the local store actually had ripe ones. So in parousing recipes I ran across a skillet cobbler which didn’t really sound much like a cobbler. And with my adjustments, and probably too many peaches, it wasn’t, it was more like a pan of peaches loosely held together with a moist spice cake. So, with no further ado, the goodies…
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I’m not Cajun nor have I ever been to Louisiana, but I do love me some gumbo. Well Cajun food in general but had never really made any from scratch at home so I decided to try to throw together my favorite, a little gumbo.
Sorry it’s been a a few weeks, I let the vacation get away from me, but no more I have a few lined up now and a little motivation back. Amongst some of the usual food stuffs I have a few techie stuffs since my compatriot seems MIA.
First off is Pulled Pork that I go from the nice bakers over at King Arthur Flour (also a lot of the stuff I baked with). Oh I love pulled pork and this is an easy recipe but takes a little forethought. Along with the pork there’s also coleslaw and nice cheddar hamburger buns.
PULLED PORK
COLESLAW
Directions:
1) To make the pulled pork: Rub the pork all over with salt, then coat it with brown sugar, patting it on as best you can.
2) Place the onion in the bottom of a slow cooker. If you don’t have a slow cooker, you can cook the pork over a very low burner (preferably with a flame tamer), or in an oven just hot enough to keep it simmering. A slow cooker is the easiest bet here, though. And the oven is probably the easiest alternative for even cooking.
3) Place the pork shoulder on top of the onion, and drizzle in the vinegar and Worcestershire sauce.
4) Set the slow cooker to high (almost boil), and cook for 3 to 4 hours. Reduce heat to low (simmer), and cook for an additional 5 hours or so, until the pork falls off the bone and shreds apart easily when you pull at it with a fork.
5) Remove the bone and any whole pieces of fat. Gently stir the pork, until it starts to fall apart. Season to taste with additional salt (depending on how much you used initially).
6) Drain the pork, saving the juices. Refrigerate pork and juices. When the juices are cold, skim the fat off the top and discard it.
7) To make the coleslaw: Combine the sugar, celery salt, mustard, mayonnaise, and vinegar in a blender or mini food processor. Toss with the cabbage. Refrigerate until ready to serve.
8) To serve, split each roll. Reheat the pork with some of its juice until hot. Heap each roll with pork, and top with coleslaw. A dill pickle slice is optional.
It’s best to make the pork at least a day ahead, so that it can meld a bit. But if you want you can make it all in one day you just have to start in the wee hours of the morning. If you want to make barbecue sauce from the reserved pork juices (I did), simmer the juices for about 10 minutes in a sauté pan or pot, to reduce by about half. Add 1/2 cup ketchup, 1 teaspoon hot sauce, and 1 teaspoon liquid smoke flavoring. Simmer for an additional 10 minutes, until thickened. Pour or spread on pork before adding coleslaw.
No-Knead Cheese Burger Buns
1) Combine all of the ingredients, and beat at medium speed, using an electric mixer, for 2 minutes. You can also use your manual cycle on your bread machine but but I prefer a more hand on approach. And watch out my dough kept trying to creep up my beater.
2) Place the dough in a lightly greased bowl, cover it, and let it rise for 60 to 90 minutes, until it’s noticeably puffy.
3) Gently deflate the dough, and divide it into 6 pieces; each will be about 4 ounces.
4) Shape the dough into balls, and place them on a parchment lined baking sheet.
5) Gently flatten the buns with your hand to make them about 4 inch wide “discs.”
6) Cover the buns, and let them rise for 60 to 90 minutes, until they’re noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F.
7) Brush each bun with some melted butter.
8) Bake the buns for about 20 minutes, until they’re a light, golden brown, and their interior temperature is at least 200°F, measured with an instant-read thermometer or easier when they’re golden brown and you tap the bottom of a bun with your knuckle it will sound hollowish.
9) Remove the buns from the oven, transfer them to a rack. Allow the buns to cool completely, then store airtight at room temperature. Enjoy!
I had this cake at work from frozen. And even from frozen it was good and I couldn’t believe I had never thought of it before. So I search for adequate recipes to put the two together, figuring I wouldn’t find a recipe for the whole shabang. But than I stumbled upon Erin’s website, and she had searched out both, so I tried it and it was amazing. This is my second time making it and it’s still great, but I found bake times were a little less in my oven, but I left the times the same because everyone’s oven is different.
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There are many reasons to Celebrate this holiday season with your family and friends but also remember to share your joy with those you don’t know, the strangers passing by a little joy can go a long way. And because I look for any instance to insert a little Robert Frost (favorite poet) when I can…
A Winter Eden~ Robert Frost
A winter garden in an alder swamp, Where conies now come out to sun and romp, As near a paradise as it can be And not melt snow or start a dormant tree. It lifts existence on a plane of snow One level higher than the earth below, One level nearer heaven overhead, And last year’s berries shining scarlet red. It lifts a gaunt luxuriating beast Where he can stretch and hold his highest feat On some wild apple tree’s young tender bark, What well may prove the year’s high girdle mark. So near to paradise all pairing ends: Here loveless birds now flock as winter friends, Content with bud-inspecting. They presume To say which buds are leaf and which are bloom. A feather-hammer gives a double knock. This Eden day is done at two o’clock. An hour of winter day might seem too short To make it worth life’s while to wake and sport.Stopping by Woods on a Snowy Evening~ Robert Frost
Whose woods these are I think I know. His house is in the village though; He will not see me stopping here To watch his woods fill up with snow. My little horse must think it queer To stop without a farmhouse near Between the woods and frozen lake The darkest evening of the year. He gives his harness bells a shake to ask if there is some mistake. The only other sound’s the sweep Of easy wind and downy flake. The woods are lovely, dark and deep. But I have promises to keep, And miles to go before I sleep, And miles to go before I sleep.
