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Monday, October 3, 2011
Sunday, October 2, 2011
Eastern Carolina BBQ
I finally attempted Eastern Carolina BBQ. This recipe is from the Food Network. I made four pounds for five guys and it was all gone. I do not have a smoker so I let the pork soak in the sauce for 8 hours on low in my slow cooker. I made an extra half batch of sauce if people wanted more of the vinegar base versus regular BBQ sauce. Growing up in WI BBQ meant Mamwhich on a bun. So gross. The Midwest surely does not know BBQ like the South...better yet...North Carolina
Eastern Carolina BBQ
Ingredients
1 fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder) About 3 to 4 pounds
Kosher salt
Barbecue Sauce, recipe follows
Special Equipment: hickory, oak, and/or maple wood chunks or chips; smoker
Directions
Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.
Preheat the oven to 225 degrees F.
Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.
Barbecue Sauce:
2 cups apple cider vinegar
2 tablespoons crushed red pepper
1/2 tablespoon chopped fresh garlic
1/2 tablespoon kosher salt
1 tablespoon freshly ground black pepper
In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.
Eastern Carolina BBQ
Ingredients
1 fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder) About 3 to 4 pounds
Kosher salt
Barbecue Sauce, recipe follows
Special Equipment: hickory, oak, and/or maple wood chunks or chips; smoker
Directions
Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.
Preheat the oven to 225 degrees F.
Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.
Barbecue Sauce:
2 cups apple cider vinegar
2 tablespoons crushed red pepper
1/2 tablespoon chopped fresh garlic
1/2 tablespoon kosher salt
1 tablespoon freshly ground black pepper
In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.
Pecan Maple Leave Cookies
These are from Good Housekeeping Magazine. They are really amazing. I was going to add glaze on them but they do not need it and I did not have time. They do not look like much but the cookies are packed with flavor!
Pecan Maple Leaves
Ingredients
2 1/2 cups flour
1/4 tsp salt
1 cup butter softened
1/3 sugar
1/3 cup packed light brown sugar
2 tb pure maple syrup
1 tsp vanilla extract
3/4 cup pecans, toasted and finely chopped
Sanding sugar for decorating, optional
Directions
1. In large bowl beat butter and sugars until creamy. Add syrup and vanilla; beat until mixes. Reduce speed to low and gradually beat in flour and salt. Add pecans and blend.
2. Refrigerate dough for 1hour or up to 3 days.
3. Preheat oven to 350 degrees. Spray cookie sheets with cooking spray.
4. Between two sheets of wax paper, roll dough into 1 inch disk about 1/4 inch thick. Remove top sheet of wax paper and using a cooking cutter, cut dough into desired shapes. Refrigerate trimmings and extra dough when not using it.
5. Place cookies on a cookie sheet 1 inch apart. Cook 12 to 15 minutes or until golden brown. Transfer to a wire rack.
7. When cookies are cool brush with syrup to glaze (I skipped this step). Sprinkle with sanding sugar over syrup glaze. Let cookies dry for 1 hour.
8. Store cookies between wax paper in an air tight container at room temperature for up to 1 one week or in freezer for 3 months.
Per cookie: 75 calories; 1g protein; 8g carbs; 5g fat; 0g fiber; 9mg cholesterol; 40mg sodium.
Pecan Maple Leaves
Ingredients
2 1/2 cups flour
1/4 tsp salt
1 cup butter softened
1/3 sugar
1/3 cup packed light brown sugar
2 tb pure maple syrup
1 tsp vanilla extract
3/4 cup pecans, toasted and finely chopped
Sanding sugar for decorating, optional
Directions
1. In large bowl beat butter and sugars until creamy. Add syrup and vanilla; beat until mixes. Reduce speed to low and gradually beat in flour and salt. Add pecans and blend.
2. Refrigerate dough for 1hour or up to 3 days.
3. Preheat oven to 350 degrees. Spray cookie sheets with cooking spray.
4. Between two sheets of wax paper, roll dough into 1 inch disk about 1/4 inch thick. Remove top sheet of wax paper and using a cooking cutter, cut dough into desired shapes. Refrigerate trimmings and extra dough when not using it.
5. Place cookies on a cookie sheet 1 inch apart. Cook 12 to 15 minutes or until golden brown. Transfer to a wire rack.
7. When cookies are cool brush with syrup to glaze (I skipped this step). Sprinkle with sanding sugar over syrup glaze. Let cookies dry for 1 hour.
8. Store cookies between wax paper in an air tight container at room temperature for up to 1 one week or in freezer for 3 months.
Per cookie: 75 calories; 1g protein; 8g carbs; 5g fat; 0g fiber; 9mg cholesterol; 40mg sodium.
Cranberry-Orange Scones
This weekend we had friends over to help us put up the roof over our patio. I was on a cooking spree to keep them fed. I made scones for breakfast. Not the most manly thing to eat but they ate them up. I used margarine instead of butter so they were a little flat. I found this recipe in the Cooking Club magazine.
Cranberry-Orange Scones
Ingredients
1 3/4 cups all-purpose flour
1/2 cup dried cranberries
2 ts baking powder
2 tb packed brown sugar
2 ts grated orange peel
1 ts ground cinnamon
1/2 ts salt
1/2 cup unsalted butter, chilled, cut up
2/3 cups plus 2 tbs buttermilk
Directions
1. Heat oven to 400 degrees. Combine flour, cranberries, baking powder, 1 tablespoon of brown sugar, orange peel, cinnamon, and salt in large bowl.
Per Scone: 255 calories, 12.5g fat; 4g protein; 32.5g carbs; 30mg cholesterol; 295mg sodium; 1.5g fiber
Cranberry-Orange Scones
Ingredients
1 3/4 cups all-purpose flour
1/2 cup dried cranberries
2 ts baking powder
2 tb packed brown sugar
2 ts grated orange peel
1 ts ground cinnamon
1/2 ts salt
1/2 cup unsalted butter, chilled, cut up
2/3 cups plus 2 tbs buttermilk
Directions
1. Heat oven to 400 degrees. Combine flour, cranberries, baking powder, 1 tablespoon of brown sugar, orange peel, cinnamon, and salt in large bowl.
2. With pastry blender or 2 knives, cut in butter until mixture resembles pea-sized pieces. Slowly stir in 2/3 cups of the buttermilk just until soft dough forms and pulls away from sides of bowl.
3. On lightly floured surface, pat dough into 6 1/2 inch round 1 inch thick. Cut into 8 wedges; place on wax paper-lined baking sheet. Lightly brush tops with remaining 2 tablespoons buttermilk; sprinkle with remaining 1 tablespoon brown sugar.
4. Bake 12 to 15 minutes or until golden brown. Cool on wire rack.
Makes 8 scones.
Per Scone: 255 calories, 12.5g fat; 4g protein; 32.5g carbs; 30mg cholesterol; 295mg sodium; 1.5g fiber
Bourbon Glazed Grilled Chicken Wraps
Friday night I made Bourbon Glazed Grilled Chicken Wraps and served it with sweet potatoes and bacon. These were very delicious. It makes two large wraps or four small ones.
Divide the chicken on each wrap. Top with cheese and vegetables.
Ingredients
2 chicken breasts
Bayou Bourbon Glaze by Tastefully Simple
Olive Oil
Salt
PepperChoice of cheese (I had mozerella and Tony had Swiss)
Lettuce and other vegetable toppings (peppers, onions, etc)
2 large wrapsDirections
In large frying pan drizzle with olive oil. Sprinkle salt and pepper on each side of the chicken breast. Cook over medium heat until no longer pink in the middle. Put the chicken on the cutting board and cut into one inch pieces. Place the chicken in the bowl. Pour about a tablespoon or two of the Bourbon Glaze over the chicken and mix.
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