We Have An Italian Greyhound Mix - Slow Cooker Italian Pork Stew In Honor Of Kagan

Thank you for taking me home.

Our darling puppy is named Kagan, after the Supreme Court Associate Justice Elena. We adopted her from a really scary shelter, and nursed her through kennel cough and suspected (but never proved) parvovirus. She is doing just great now, although with a lingering cough, and she runs the legs off all the other small dogs at the dog park. Plus she's quite a looker, so almost everyone stops to worship at the Altar of Her Beauty.

Kill the gator, kill the gator, kill the gator!!!

She is all puppy, at about 7 months of age. She loves to play, walk, run, stretch, chase balls, chew things and most of all, Hunt The Gator. I found a non-squeaky squeaky toy (one of those ones that claim dogs can hear them but not humans...I suspect this is bunk, but it was quiet, so game on), and she can't get enough of running after it, shaking it in her mouth like she's that bear in The Edge eating that photographer's assistant, and trying to strip it of sewn-on eyes and teeth.

I am soooooo adorable in my doggie hoodie.

She wasn't 100% housebroken, but we're getting so close to the time when the remaining 4 rugs in the home can go back down on floors. I am not allowed to pronounce each Monday that if she can just get through this week...... because The Colonel believes I am jinxing the progress. We love her lots.

She is a mutt, advertised as a Jack Russell Terrier mix at the lousy shelter, but deemed to have significant Italian Greyhound in her by the vets, and by appearance. And running.

I happened upon some pork shoulder on sale at Safeway, a week or so after the ill-fated use of the mostly fat Food City version. This purchase looked like it would be quality as promised and it was. I used a little over half of a 5 pound roast in honor of our "Jackie Grey*, Super hero Dog", cooking up a slow cooker Italian Pork Stew, which we ate with The Colonel's sourdough bread.

Mangia!

* Jackie = Jack Russell, Grey = Greyhound


Slow Cooker Italian Pork Stew
Adapted from Not Your Mother's Slow Cooker Cookbook

1 large yellow onion, cut into wedges
1 each large yellow and red bell peppers, seeded and cut into strips
2 cloves garlic, minced

3 tablespoons olive oil
3 pounds pork shoulder, cut into 1 1/2 inch cubes and blotted dry

Bubbling away

One 16 ounce can diced tomatoes
1/2 cup dry red wine
2 teaspoons fennel seeds
2 teaspoons grated orange peel
2 teaspoons rosemary, minced
1/2 teaspoons red pepper flakes
1/2 teaspoons
Black pepper to taste
3 tablespoons
1/4 cup water

Layer the vegetables in the slow cooker.

Heat half the oil in a skillet over medium-high heat. Add half of the meat and brown on all sides, about 4 to 5 minutes total. Transfer to cooker and repeat with remaining oil and meat. Add tomatoes and wine to skillet and bring to boil, scraping up brown bits from the bottom of the pan. Add the fennel, orange peel, rosemary, red pepper flakes, salt and pepper. Pour over the contents of thr slow cooker, cover and cook on Low  for 7 to 9 hours.

In a small bowl, whisk together the flour and water to make a slurry. Add to cooker, stirring well, and cook on High until thickened, about 15 to 20 minutes.

Sourdough Starter - The Colonel Bakes Bread

Back in the day, when The Colonel's kids were young, he tried his hand at baking bread. He was into it, but in the time-honored tradition of the palates of young children, the kids were having none of it.

But for some time, he has wanted to bake again. That time is now!

We both LOVE, LOVE, LOVE sourdough bread, and I had found a recipe for sourdough starter. The gauntlet was thrown. The Kitchn, the source for this recipe, has very good detailed instructions below, and it gave us confidence.

I started the starter last Monday. I first put it into a spare pitcher, but that wasn't going to work long term. Too tall and sometimes used for other things, and starter is both a short-term and long-term commitment. I transferred it on Day 2 to a large plastic bowl with lid and it seemed happy there.

Things seemed to go along swimmingly (as in all the wild yeast swimming and happy) for a day or two, and then a thin layer of water formed over the top. Turns out, after The Kitchn troubleshooting, that's normal, if the mixture got a tad too much water.

Stinky starter didn't really look like it had an image
of a heart, or an ass, in real life but I'm going with this pic.
At least it wasn't the Virgin Mary!

I scaled back the water, although I had followed the recipe to a "T", and things got back on track.

Note to all: the starter is smelly. Yes, it has a sourdough-like smell, but most people are just not used to smelling it in such concentration! When I would open the container, it was like a big cloud of vinegar-y noxious fumes took over. The cat howled. The dog would run and hide. Our eyes would run. I was beginning to worry that The Colonel wouldn't be able to turn out the bread if he had to be in close proximity to The Smell.

Ready for lovin' in the oven!

 On the Day Of The Baking, The Colonel was a champion. He followed the recipe for a beginner's sourdough sandwich loaf, also from The Kitchn, and executed wonderfully!

That's my man!

We had a couple of slices warm from the oven, with butter, and then later, along with Italian Pork Stew. Post for the stew to follow.

Mangia!

Ta Da!!!

How To Make Your Own Sourdough Starter

COOKING LESSONS FROM THE KITCHN

Not all of us are so lucky to have a sourdough starter passed down to us from our bread-baking forefathers and foremothers. Thankfully, making a fresh batch of starter is as easy as stirring together some flour and water and letting it sit. That's right! No expensive heirloom starters, mashed up grapes, or mysterious rituals required — just flour, water, and a little bit of patience.

Before you get started, let's talk about wild yeast, which is the key to a sourdough starter.

Before we had active-dry yeast or instant yeast, we had wild yeast. Actually, we still have wild yeast. It lives everywhere — in the air, in a bag of flour, on the surface of grapes. Domesticated commercial yeast replaced wild yeast for most baking because it's easier for companies to mass produce, it's easier for bakers to store and use, and it proofs our breads and pastries in a fraction of the time.

By contrast, wild yeast can be fussy and finicky. It needs a medium, a sourdough starter, in order to be useful to bakers. This medium has to be constantly maintained and monitored. Wild yeast also likes cooler temperatures, acidic environments, and works much more slowly to proof breads.

So why bother? Because wild yeast is amazing stuff! The flavor and texture we can get from breads and other baked goods made with wild yeast are no contest to breads made with commercial yeast — the flavors are more complex and interesting, the texture is sturdier and more enjoyable to chew.

What Is a Sourdough Starter?

A sourdough starter is how we cultivate the wild yeast in a form that we can use for baking. Since wild yeast are present in all flour, the easiest way to make a starter is simply by combining flour and water and letting it sit for several days. You don't need any fancy ingredients to "capture" the wild yeast or get it going — it's already there in the flour. (Also, the yeast adapts to whatever environment it is in. So even if your cousin in San Francisco gives you some sourdough starter, it will eventually no longer be true San Francisco sourdough, but rather New York sourdough or Austin sourdough or London sourdough.)

After a day or two, bubbles will start to form in the starter, indicating that the wild yeast is starting to become active and multiply. To keep the yeast happy, we feed the starter with fresh flour and water over the next several days, until the starter is bubbly and billowy. Once it reaches that frothy, billowy stage, the starter is ready to be used.

Using Whole Grain Flours to Make a Starter

This recipe uses regular, everyday all-purpose flour, but you can certainly make sourdough using whole wheat, rye, or any other kind of flour. Wild yeast is everywhere, after all!

At one point in time, The Colonel tried his hand at bread-baking. This was back when his kids were young, and in the traditional of young kids everywhere

If this is your first time making sourdough, I'd recommend starting with all-purpose flour because it tends to behave the most predictably. If you're feeling ready to branch out, just start feeding the starter with whatever whole grain flour you would like to use for baking. Personally, I keep a constant batch of all-purpose sourdough starter in my kitchen, and if I want to make a rye starter or a whole wheat starter, I scoop 1/4 cup from my all-purpose starter and use that as the seed for a new starter with the whole grain flour.

How to Use This Starter in Bread Recipes

This starter uses equal parts flour and water, a 1:1 ratio, which I find to be the most versatile for baking. To use this starter in any recipe, take a look at the ratio of flour and water the recipe is calling for in their starter. Next time you feed your starter, just feed it the ratio of water and flour called for in the recipe. If you want to stick more closely to the recipe's sourdough, just scoop out 1/4 cup of your starter and feed it with the ingredients called for in your recipe's starter.

Once you're done with your recipe, go back to feeding your starter equal parts flour and water.

How To Make Your Own Sourdough Starter
Makes 4 cups

What You Need

Ingredients

All-purpose flour (or a mix of all-purpose and whole grain flour)

Water, preferably filtered

Equipment

2-quart glass or plastic container (not metal)

Scale (highly recommended) or measuring cups

Mixing spoon

Plastic wrap or container lid

Instructions

Making sourdough starter takes about 5 days. Each day you "feed" the starter with equal amounts of fresh flour and water. As the wild yeast grows stronger, the starter will become more frothy and sour-smelling. On average, this process takes about 5 days, but it can take longer depending on the conditions in your kitchen. As long as you see bubbles and sings of yeast activity, continue feeding it regularly. If you see zero signs of bubbles after three days, take a look at the Troubleshooting section below.

Day 1: Make the Initial Starter

4 ounces (3/4 cup + 2 tablespoons) all-purpose flour

4 ounces (1/2 cup) water

Weigh the flour and water, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar).

Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 2: Feed the Starter

4 ounces (3/4 cup + 2 tablespoons) all-purpose flour

4 ounces (1/2 cup) water

Take down your starter and give it a look. You may see a few small bubbles here and there. This is good! The bubbles mean that wild yeast have started making themselves at home in your starter. They will eat the sugars in the the flour and release carbon dioxide (the bubbles) and alcohol. They will also increase the acidity of the mixture, which helps fend off any bad bacterias. At this point, the starter should smell fresh, mildly sweet, and yeasty.

If you don't see any bubbles yet, don't panic — depending on the conditions in your kitchen, the average room temperature, and other factors, your starter might just be slow to get going.

Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar). Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 3: Feed the Starter

4 ounces (3/4 cup + 2 tablespoons) all-purpose flour

4 ounces (1/2 cup) water

Check your starter. By now, the surface of your starter should look dotted with bubbles and your starter should look visibly larger in volume. If you stir the starter, it will still feel thick and batter-like, but you'll hear bubbles popping. It should also start smelling a little sour and musty.

Again, if your starter doesn't look quite like mine in the photo, don't worry. Give it a few more days. My starter happened to be particularly vigorous!

Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar). Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 4: Feed the Starter

4 ounces (3/4 cup + 2 tablespoons) all-purpose flour

4 ounces (1/2 cup) water

Check your starter. By now, the starter should be looking very bubbly with large and small bubbles, and it will have doubled in volume. If you stir the starter, it will feel looser than yesterday and honeycombed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste sour and somewhat vinegary.

When I made my starter here, I didn't notice much visual change from Day 3 to Day 4, but could tell things had progress by the looseness of the starter and the sourness of the aroma.

Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar). Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 5: Starter is Ready to Use

Check your starter. It should have doubled in bulk since yesterday. By now, the starter should also be looking very bubbly — even frothy. If you stir the starter, it will feel looser than yesterday and be completely webbed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste even more sour and vinegary.

If everything is looking, smelling, and tasting good, you can consider your starter ripe and ready to use! If your starter is lagging behind a bit, continue on with the Day 5 and Beyond instructions.

Day 5 and Beyond: Maintaining Your Starter

4 ounces (3/4 cup + 2 tablespoons) all-purpose flour

4 ounces (1/2 cup) water

Once your starter is ripe (or even if it's not quite ripe yet), you no longer need to bulk it up. To maintain the starter, discard (or use) about half of the starter and then "feed" it with new flour and water: weigh the flour and water, and combine them in the container with the starter. Stir vigorously until combined into a smooth batter.

If you're using the starter within the next few days, leave it out on the counter and continue discarding half and "feeding" it daily. If it will be longer before you use your starter, cover it tightly and place it in the fridge. Remember to take it out and feed it at least once a week — I also usually let the starter sit out overnight to give the yeast time to recuperate before putting it back in the fridge.

How to Reduce the Amount of Starter:

Maybe you don't need all the starter we've made here on an ongoing basis. That's fine! Discard half the starter as usual, but feed it with half the amount of flour and water. Continue until you have whatever amount of starter works for your baking habits.

How to Take a Long Break from Your Starter:

If you're taking a break from baking, but want to keep your starter, you can do two things:

Make a Thick Starter: Feed your starter double the amount of flour to make a thicker dough-like starter. This thicker batter will maintain the yeast better over long periods of inactivity in the fridge.

Dry the Starter: Smear your starter on a Silpat and let it dry. Once completely dry, break it into flakes and store it in an airtight container. Dried sourdough can be stored for months. To re-start it, dissolve a 1/4 cup of the flakes in 4 ounces of water, and stir in 4 ounces of flour. Continue feeding the starter until it is active again.

Beginner Sourdough Sandwich Loaf

Makes 2 loaves

1 1/4 cup (10 ounces) water

1 1/2 teaspoons yeast

2 cups (16 ounces) ripe sourdough starter (See Recipe Notes)

4 to 4 1/2 cups (18-20 1/4 ounces) all-purpose flour

1 tablespoon kosher salt (or 1 scant tablespoon table salt)

Combine the water and the yeast in the bowl of a stand mixer or in a large mixing bowl. Give the yeast a few minutes to dissolve completely. Stir in the sourdough starter until the starter is mostly dissolved (a few stringy bits are ok).

Add 4 cups of the flour and the salt, and stir to make a shaggy dough. With the dough hook attachment and your mixer on low speed, knead the dough for about 8 minutes. Alternatively, turn the dough out on a lightly floured counter and knead by hand. Add flour 1 tablespoon at a time as needed if the dough becomes sticky like bubble gum, but try to avoid adding too much. The dough is finished kneading when it comes together into a smooth ball that's slightly tacky to the touch and holds a ball-shape in your hand. (See more info: How to Tell When Dough is Kneaded.)

Clean out the mixing bowl, film it with a little oil, and return the dough to the bowl. Turn it a few times to coat with oil, then cover. Let the dough rise at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.

Once risen, turn the dough out onto a lightly floured counter and divide it in two. Shape each half into rough balls and let them rest for 20 minutes. Meanwhile, grease two 8 1/2 x 4 1/2 loaf pans.

Shape each half into a sandwich loaf. (See more info: How to Shape a Sandwich Loaf.) Transfer the loaves to the loaf pans and cover loosely. Let the loaves rise until they're starting to puff over the rim of the pan, 1 to 1 1/2 hours. Alternatively, put your loaves in the refrigerator and let them rise slowly overnight.

When you see the loaves just starting to reach the rim of the loaf pans, begin preheating the oven to 450°F.

Slash the top of the loaves a few time with a serrated knife or baking lame, and slide them immediately into the oven. For a crispier crust, spritz the inside of the oven with water using a water spritzer before closing the oven. Bake for 10 minutes, then reduce the heat to 400°F. Continue baking for another 25 to 30 minutes, until the tops of the loaves are deep golden brown and the loaves sound hollow when tapped on the bottom. (Total baking time is 35 to 40 minutes.)

Shake the loaves out of the loaf pans and let them cool completely on a cooling rack.

Recipe Notes

Make sure your starter is fully ripe before using. It should be bubbly and smell very sour.

You can use any amount of starter in this recipe up to 2 cups. If you're using less, make up the difference with equal parts flour and water by weight.

Whole Wheat and Whole Grain Loaves: You can swap up to 2 cups of the all-purpose flour in this recipe for whole wheat or another whole grain flour.

Round Artisan Loaves: Alternatively, shape this bread into round loaves and bake them either on a baking stone or inside a Dutch oven. If baking in a Dutch oven, preheat the Dutch oven with the oven and bake as usual, removing the lid in the last half hour of baking.

Black Bean Garlic Sauce Pork with Baby Bok Choy and Spring Onion and Garlic Pancakes

The Colonel and I are having a grand time with our illegal Smoky Joe grill. I have made this marinated pork dish many times but have always used a stove top grill pan. Not this time! Hurrah!

Bad puppy hiding under chair for bringing shame
to the patio and this family.

Well, we were having a grand time until Kagan "Jackie Grey*, Superhero Dog" puppy barreled through the small patio and knocked the bag of charcoal over. Bad dog!!! What a mess.

The Colonel did enough damage control so that we could proceed with cooking and we left the real clean up until the next day.

I normally serve this dish with rice, but I had seen a recipe for Spring Garlic Pancakes with a dipping sauce, and couldn't wait to try it. It's the wrong time of year for spring garlic but I figured a mixture of green onions and regular garlic would do just fine. They were very yummy.

You could make the marinade the day or night before, or just go with the shorter time specified. Either way, it's very flavorful.

Mangia!

*Jackie Grey = Jack Russell Terrier and Italian Greyhound

Grilled Asian Pork Chops and Baby Bok Choy 

Adapted from Epicurious 

INGREDIENTS

1/3 cup black bean garlic sauce

3 large garlic cloves, minced

1 1/2 tablespoons soy sauce

1 1/2 tablespoons oriental sesame oil

1 tablespoon fresh lime juice
1 tablespoon rice wine vinegar

1 tablespoon finely chopped peeled fresh ginger

8 boneless center-cut pork chops (about 6 ounces each)

8 baby bok choy, halved lengthwise

2 tablespoons chopped fresh cilantro

4 lime wedges

PREPARATION

Prepare barbecue (medium-high heat) or stove top grill pan. Whisk together black bean sauce, garlic, soy sauce, sesame oil, lime juice, and ginger in shallow dish. Set 2 tablespoons marinade aside. Add pork to remaining marinade; let stand 20 minutes.

Remove pork from marinade; brush cut side of bok choy with reserved 2 tablespoons marinade. Grill pork until just cooked through and thermometer inserted into thickest part registers 145°F, about 5 minutes per side. Grill bok choy until softened and lightly charred, about 5 minutes total. Serve sprinkled with cilantro and the Spring Onion Pancakes.

Spring Onion and Garlic Pancakes

Adapted from Epicurious

Makes 4 pancakes

For the dipping sauce:

1/4 cup light soy sauce, or a combination of regular soy sauce and Tamari, which is what I used.

1 tablespoon seasoned rice vinegar

1/2 teaspoon sesame oil

1 teaspoon sugar

1/2 teaspoon minced ginger

1 garlic clove, minced

For the pancakes:

2 cups all-purpose flour

1 cup warm water

6 tablespoons vegetable or peanut oil

1/2 cup garlic, chopped
1/2 cup green onion, thinly sliced

Salt, to taste

Make the dipping sauce: Whisk together all the ingredients in a small bowl. Set aside.

Make the pancakes: Add the flour to a large mixing bowl and slowly stir in the warm water to form the dough. Transfer to a floured board and knead three or four times.

Using a knife, cut the dough ball into four even pieces. Roll in four small balls. Take one ball of dough and, using a rolling pin, begin to roll into a circle. Sprinkle the spring garlic over the dough and fold it into itself three or four times, until there is spring garlic evenly placed throughout the dough ball.  Roll out again into a circle about 8 inches in diameter.  Repeat with remaining dough.

Heat a large skillet to medium-high heat. While it’s heating, brush the pancakes on each side with oil. Sprinkle each side with a pinch of salt. Fry in the pan for 2-3 minutes, or until it turns golden brown. Flip the pancake and cook for another 2-3 minutes, being careful not to burn it.

Repeat with remaining pancakes. Transfer to cutting board and cut into wedges. Serve with dipping sauce.

Used Meat Aisle Has Been Bah Ram Good To Ewe - Lamb Chops with Pistachio Salsa Verde - Midweek Recipe

A couple of lovely lamb chops and leftover potatoes and olives from the roast chicken seem like a happy couple. And lamb chops with a nice sauce or relish....even better!

I managed to break the bowl of my food processor while unpacking it, so this was the debut of the new food processor. It worked great but scared the bejeezus out of the puppy. She's been wary around the kitchen ever since.

Mangia!

Lamb Chops with Pistachio Salsa Verde
Courtesy: Bon Appetit

INGREDIENTS

For the Pistachio Salsa Verde:

2 medium shallots, coarsely chopped

1 garlic clove, coarsely chopped

1 cup (packed) fresh parsley leaves with tender stems

1/2 cup (packed) fresh mint leaves with tender stems

1/2 cup unsalted, toasted pistachios

1/4 cup fresh lemon juice

2 tablespoons capers

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon kosher salt

1/2 cup extra-virgin olive oil

For the lamb chops:

12 (1-inch-thick) lamb rib or loin chops (about 2 pounds)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

PREPARATION

Make the Pistachio Salsa Verde:

Pulse shallots, garlic, parsley, mint, pistachios, lemon juice, capers, red pepper flakes, and salt in a food processor until coarsely chopped. Scrape into a medium bowl and stir in oil.

Cook the lamb chops:

Season lamb chops with salt and pepper; allow to come to room temperature.

Prepare a grill or grill pan for medium-high heat. Grill chops, working in batches if needed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, 2–3 minutes per side. Serve with Pistachio Salsa Verde.

Do Ahead

Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.

Chicken Carcass - Thyme To Make Soup! With Red Lobster Copycat Cheddar Bay Biscuits

The menu was driven by three events: One, I had some chicken parts in the freezer and needed to do a clean out (which is actually kind of negated when you remove chicken parts but add containers of homemade stock); two, we had spent a happy hour strolling through a local Sam's Club, looking at huge things we really didn't need, and buying a few of them, when The Colonel came across a mix for making Red Lobster's Cheddar Bay Biscuits at home; and three, we both were feeling under the weather two days after I made the stock.

I can't remember the last time I was in a Red Lobster. I don't have a high opinion of them, and generally when I go to restaurants, I tend to avoid chains. But the biscuits sounded good, and The Colonel, who is a food romantic when it comes to simple things like freshly baked cookies with milk, homemade soup, and warm biscuits with pretty much everything, waxed eloquently about them, so into (extremely oversized) cart it went.

No es bueno

We were grabbing a hot dog, which is one of the other wonders about warehouse stores, where you can get a Nathan's and a Big Gulp-sized fountain drink for $1.50, when I noticed that the mix called for adding the cheddar cheese, butter and water yourself. That basically makes this purchase 34 ounces of overpriced Bisquick with some herbs and spices. Don't try the "secret recipe" crap on me when you're making me add that many ingredients. I don't make a lot of things from mixes, but when I do, I tend to want to go full convenience and JUST ADD WATER. Otherwise, what's the point of better living through chemistry????

Enter the Interwebs, the Go To for copycat recipes. Found one, and this seemed a good time to try it out. I didn't like the idea of dried Italian seasoning and garlic powder so I went with fresh.

Mangia!

Grandma's Chicken Noodle Soup 

Adapted from Tyler Florence

Ingredients

Noodle Soup:

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into 1/2-inch-thick slices

2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

4 fresh thyme sprigs

1 bay leaf
1 tablespoon white miso (optional, but lends a nice depth and savoriness...umami!)

2 quarts chicken stock, recipe follows

8 ounces dried wide egg noodles

1 1/2 cups shredded cooked chicken

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped

Chicken Stock:

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded (I used a large baggie full of chicken backs and necks from the freezer, the carcass from the Roast Chicken with Lemon, Olives and potatoes, and a large lovely chicken leg quarter - chicken leg and thigh - instead of a whole chicken. This is why I had to supplement the soup recipe with additional chicken)

2 carrots, cut in large chunks

3 celery stalks, cut in large chunks, with leaves

2 large white onions, quartered

1 head of garlic, halved

1/4 bunch fresh thyme

Several sprigs parsley

2 bay leaves

1 teaspoon whole black peppercorns

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, parsley and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

Copycat Red Lobster Cheddar Bay Biscuits

Adapted from Food.com, ThatJodiGirl

2 cups Bisquick baking mix

1⁄2 cup cold water

3⁄4 cup shredded sharp cheddar cheese

1⁄4 cup butter

1 teaspoon each fresh thyme, parsley and oregano, finely chopped

1 clove garlic, minced

Heat oven to 450.

Combine baking mix, water and grated cheese in a bowl. Roll out on a lightly floured surface, until 1 inch thick. Cut biscuits, and place on an ungreased pan. Melt butter and spices together.

Brush the biscuits with the butter and bake for 8 to 10 minutes.

September 16 Fiesta - Spicy Mexican Hot Chocolate Cookies

The 16th of September hits mid-week this year, and I wanted to make chiles en nogada for The Colonel. It's way too much work for mid-week, survivable only by drinking a lot of wine during the lengthy production. 

Remember? I made the full menu, with Mexican Flag Rice. The Colonel loves, loves, loves rice dishes. I started early on Saturday and got the pork going. I have fallen a little out of love with Food City. The 5 pound bone in pork shoulder I thought was such a great deal turned out to contain 3 pounds of fat to be removed. So the first step took twice as long as usual. But once that was rolling and I got the chiles under the broiler, things went swimmingly, with chopping and peeling and organizing filling ingredients while pork and chiles cooked. 

I had decided to make Mexican cookies and wanted to look at Frida's Fiestas for inspiration, but I really wanted a Mexican chocolate cookie with chile powder. That book didn't have any, so I turned to the Interwebs. Voila!

The next challenge was finding unsweetened baker's chocolate. We were looking for a file cabinet and had hit Target and WalMart, figuring we could get groceries there as well. We were let down in both cases. We were passing by Food City, but were denied again. After Stop 4 of the morning, we got it at Safeway. Ay, caramba.

The chiles and rice came out beautifully, although I had to go with packaged pomegranate arils because it's too early out here for pomegranate season. And the cookies? Divine!

Mangia!

http://chimangiabenevivechronicles.blogspot.com/2014/11/dias-de-los-muertos-and-pomegranate.html

Spicy Mexican Hot Chocolate Cookies

Courtesy: The Cooking Channel

INGREDIENTS

1 stick (4 ounces) unsalted butter

4 ounces good-quality unsweetened chocolate, coarsely chopped

1 cup packed light brown sugar

1/2 cup granulated sugar

2 teaspoons pure vanilla extract

2 large eggs

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 tablespoon ground cinnamon

1 teaspoon chili powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1 cup semisweet chocolate chips

Preheat the oven to 325 degrees F.

In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth. Alternately, the butter and chocolate can be melted in the microwave (in a microwave-safe bowl) in 25-second increments, whisking between each interval. Cool the chocolate mixture to room temperature.

In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), beat the brown sugar, granulated sugar, vanilla extract and eggs on low speed until well combined. Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed.

In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne pepper. Add the dry ingredients to the chocolate batter and mix on low speed until just combined and no visible flour remains. Fold in the chocolate chips with a rubber spatula or wooden spoon.

Working in two batches, scoop 12 balls of dough (preferably using a small ice cream scoop with a spring handle, about 1 1/2 tablespoon size) onto a parchment-lined sheet pan, leaving at least 1 1/2 inches of space between each cookie. Bake the cookies, one pan at a time, for approximately 14 minutes, rotating the pan halfway through cooking time. The cookies should be puffy and still fairly soft when removed from the oven.

Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes. Cookies can be stored in airtight container for up to three days, but I prefer them on the day they are baked.

The Versatile Grain and the Elegant Bean - Moros Y Cristianos with Chile Cumin-rubbed Pork Chops

This is what hippies who probably shag a lot look like.

As I have mentioned before, one of my favorite cookbooks is The Versatile Grain and the Elegant Bean by Mel and Sheryl London, published in the late 70s. It included recipes for quinoa and amaranth, almost four decades before they became the trendy grains for the foodies, although I think I read that quinoa made some inroads with the Atkins set due to its low carb makeup. Their recipes for Moros y Cristianos (black beans on seasoned white rice covered in tricolor carmelized onions and peppers) and Black Bean Timbale with Red Pepper Sauce have been returned to many times.


It was time to turn The Colonel onto Moros y Cristianos. We had some thinly sliced bone in pork chops in the freezer from the Used Meat section at the store. I rubbed the chops with a mixture of chile powder, cumin, salt and pepper and sauteed them.

You can make Moros with canned black beans, but dried beans taste a lot better and have better texture. Plus, you can better control the salt. If you don't have room in the fridge for an overnight soak, which is basically my reality now, you can do a quick soak. Place the beans in hot tap water to cover by about 3 inches and bring to a boil slowly. Boil for two minutes and then remove pot from heat. Cover and let the beans soak for an hour. Drain off the soaking liquid and rinse. Then you can proceed.

Mangia!

Moros Y Cristianos
Adapted from The Versatile Grain and the Elegant Bean

Beans

1 1/2 cup dried black beans, soaked, drained and rinsed
1 small onion, stuck with a couple of cloves
1 small carrot
1 small stalk celery
1 bay leaf
3 sprigs parsley
1 tablespoon crushed red pepper
Salt to taste

Place beans in large stock pot and cover with water by about 3 inches. Add the remaining ingredients except salt, bring to a boil and simmer, covered, with lid ajar for about 55 minutes until tender. Discard the vegetables and herbs. Add salt and leave beans in cooking liquid.

Rice

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, finely chopped
1 1/2 cup long grain white rice
3 3/4 cups chicken broth
Pinch of saffron, dissolved in chicken broth
Salt to taste

Heat oilve oil in a large stockpot and add onions and garlic. Saute over medium heat for a couple of minutes. Add rice and cook stirring until transparent, about 3 to 5 minutes. Add the chicken broth and salt and bring to a boil. Lower the heat and simmer until liquid is absorbed, about 20 minutes.

Peppers

One each red, green and yellow bell pepper, sliced thinly into 2 inch lengths
One Hatch chile, seeded and ribs removed, thinly sliced
One large onion, thinly sliced
2 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon cayenne
Salt and pepper to taste

Heat oil in large skillet and cook onions for about 5 minutes. Add garlic, peppers and seasoning and saute, stirring often, for about 5 minutes, or until peppers are tender but still have some bite to them.

Serving

Mound rice in center of platter. Make a mound in the center. Fill the mound with peppers and spoon drained beans around rice.

Lemon Oregano Roast Chicken with Olives and Potatoes

I can get used to this AIR CONDITIONING ALL THE TIME gig. Lovely roasted chicken with oven blaring on a weekday night when the temperature has been 95 degrees with 35% humidity. BRING IT!!!! Please let the electricity hold out. PLEASE!

We were both requiring some good old fashioned roasted meat comfort that night. The Colonel has had to weigh a tough decision: whether to run again for the State Legislature (a Dem is retiring). I have had to weigh tough decisions like, when should I take the puppy out for another walk? Well, my day was slightly more complicated than that, but....humor.

Into the sauna!

Our last trip to the Paradise Known As Food City resulted in the purchase of a two pack of whole 3 to 4 pound chickens for .98 cents a pound. Ninety Eight Cents A Pound!!!! I am using the second of the pack to roast up a pan full of chicken and potatoes, exquisitely seasoned with lemons,  fresh oregano, garlic and shallots, and dappled with Kalamata olives.

The smell while roasting was absolutely heavenly, and while waiting and smelling, I looked up my Marriott points to see if we can do a Staycation night at JR Marriott at Desert Ridge. Denied! But there's one in Tucson that we'll check out.

Mangia!

Ta Da!

Lemon Oregano Roast Chicken with Olives and Potatoes

Adapted from Epicurious

INGREDIENTS

1 whole chicken (3 pounds), rinsed and patted dry

2 large garlic cloves, minced to a paste
3 unpeeled garlic cloves

3 sprigs fresh oregano, plus 1 1/2 tablespoon roughly chopped leaves

3 tablespoons extra-virgin olive oil

1 shallot, finely minced

Coarse salt

Freshly ground black pepper

3 lemons

2 red onions, quartered and cut into 1-inch pieces

1 1/2 pounds fingerling potatoes, quartered (I used purple, red and yellow fingerlings)

1/2 cup Kalamata olives, roughly chopped

1/2 cup white wine

1/2 cup low sodium chicken stock

 Preheat the oven to 400°, with the rack positioned in the center. Loosely tie the legs together with kitchen twine and tuck the wing tips under. Put the chicken in a large bowl and rub it inside and out with the garlic paste. Place the unpeeled garlic and 3 oregano sprigs in the cavity.

Stir together the olive oil, shallot, 1 tablespoon chopped oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Loosen the skin near the cavity with your hands; spread some of the oil under the skin. Pour the remaining oil mixture over the skin to coat. Transfer the chicken to a roasting pan with rack. Squeeze juice from 1 lemon half over the chicken; and place in the cavity. Season the bird evenly with 1 teaspoon of salt and another 1/4 teaspoon pepper.

Quarter the onions and potatoes; arrange around the bird. Add the black olives to the surrounding vegetables. Tuck two lemon slices between each of the wings and breasts and scatter the remaining slices from 1 lemon over the vegetables. Sprinkle the vegetables with 1/2 tablespoon of oregano and pour the wine and stock into bottom of the Dutch oven.

Roast the chicken and vegetables for 30 minutes, then lower the temperature to 325° and continue cooking for 45 minutes, basting 2 or 3 times with the pan juices until an instant-read thermometer into the thickest part of the chicken thigh registers 165°.

Remove the chicken from the oven, and let stand for 10 minutes. Check the doneness of the potatoes and continue cooking them as necessary (I had to cook for about 25 minutes more, but that probably had to do with them being somewhat crowded in the roasting pan) Carve and arrange pieces on a serving platter with the roasted potatoes, lemon slices, onions, and black olives.

Mid-week Comfort Food - Lamb and Feta Stuffed Peppers

Ready for lovin' in the oven

The Colonel was feeling poorly this day and came home early from work with a fever and an icky tummy. Stuffed peppers are one of his favorite comfort foods, but I am not sure if this was the type of comfort needed today. I planned to make it that night, so I went ahead with the plan despite the fact that it would probably be too much for him. That's where chicken soup and toast come in, and he can still enjoy them for work lunches and dinner leftovers.


Mangia!

Lamb and Feta Stuffed Peppers

Baked and tasty

Adapted from All Recipes

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

 6 medium green bell peppers, tops sliced off, seeded and ribs removed. Chop up tops finely and add to onions while cooking  (I used two green, two red and two yellow because...color)

2 tablespoons chopped fresh dill
2 teaspoons crushed red pepper

3/4 teaspoon salt

1/2 teaspoon ground allspice

1/2 teaspoon ground black pepper
1/4 cup pine nuts

1 cup cooked rice
16 ounces ground lamb

1 cup crumbled feta cheese
1 cup tomato sauce

1 cup cold water

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

Preheat oven to 375 degrees F

Heat oil in a medium skillet over medium heat, add onions and pepper tops and cook for four minutes until soft. Stir in garlic and cook one minute.

Stand peppers upright in a 9x12-inch baking dish.

In large bowl, combine onion mixture, dill, salt, allspice, crushed red pepper, pine nuts and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.

Mix tomato sauce with water, lemon juice and Worcestershire sauce. Pour half over peppers, and half over bottom of dish. Cover with foil.

Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basting occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F 

Labor Day BBQ #2 - Monday Dry Rubbed Steak With Grilled Corn Salad

I am really enjoying the "Used Meat" section selections. It's like easy menu planning by opening freezer! Queen of Sheba!

We found thinly sliced, bone in ribeyes at the store and scooped them up. I had been hankering for grilled corn salad, and we have grown to love flaunting the complex's anti-BBQ rules, so match made in heaven! I had hatch chiles left over so in they went, along with bells and radishes and grape tomatoes.

This steak is rubbed with a spice blend, and the salad can be tweaked with any seasonal veggies you desire. We picked out a dry summer rose to go with.

Mangia!

Dry-rubbed Steak with Grilled Corn Salad
Adapted from Epicurious

Steak

1 pound steak (we picked up thin sliced ribeyes from the "used meat" section in the butcher department. We love the "used meat" department. Very budget-friendly)
2 tbsp light brown sugar

1 tbsp ancho powder or chile powder

1 tbsp paprika

2 tsp kosher salt

2 tsp ground black pepper (freshly)

1 tsp cayenne pepper

1 tsp granulated garlic

1 tsp mustard powder (English)

1/2 tsp ground coriander

1/2 tsp ground cumin

2 tbsp olive oil (plus more for grill)

Corn Salad

                  

4 ears of corn (shucked)

1 large purple onion, sliced into very thick slices (about 1/2" thick)

1 jalapeno chile, halved and seeds and ribs removed

4 Hatch chiles, halved and seeds and ribs removed

1 each red, yellow and green bell pepper, quartered lengthwise, seeds and ribs removed

1/4 cup green onions, sliced
1/2 cup sliced radishes

1/2 cup cilantro, chopped

1 pt cherry tomatoes (halved)

1/2 cup Cacique queso Cotija

                

Dressing

1/2 cup fresh lime juice

1/2 cup olive oil

1 garlic clove, minced and crushed to a paste

1 tsp dried oregano

1 tsp cumin 

freshly ground pepper

 kosher salt

Coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 Tbsp. oil to help rub adhere. Marinate for 8 hours to overnight.

Prepare a grill for medium-high heat, or use a stove top grill. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Continue grilling all vegetables in batches; cool slightly and chop. Add dressing ingredients in a bowl and toss to combine; season with salt and pepper. Toss with vegetables and cheese.

Prepare a grill for medium-high heat; oil grate. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest.

Thinly slice steak and serve on top of the salad. Or just heave a slab of beef on your plate and go for it.

Labor Day BBQ #1 - Sunday Moroccan Chicken Brochettes With Tomato and Cucumber Salad

Labor Day weekend! We are gleefully flaunting our disregard of the restriction on patio grills by grilling not once this holiday weekend, but twice! And with charcoal so our transgression is particularly public.

I was especially disappointed that Phoenix seems to restrict all private grills on patios and balconies in multi-unit communities, but The Colonel had seen many examples of grills in use once he moved in. We figured we'd risk it.

It's been happily used a few times. We had some lovely ribeyes one night, some burgers and marinated London Broil. This was the first non-beef use. We return to beef for Labor Day.

I had a large package of wooden skewers unpacked in one of the rounds of disgorging boxes this past week, and The Colonel expressed a desire for kebabs. I had seen a recipe for Moroccan-spiced chicken brochettes, with paprika and cumin, with the final product dressed with a thick garlic sauce. I decided to also add yogurt to the marinade and add some coriander along with the other spices. I prepped the thighs the day before so they'd have a nice long, savory bath.

I made a simple salad of chopped cucumber, red onion, sliced cherry tomatoes and chopped Italian parsley, with red wine vinegar and olive oil to go along.

Mangia!

Moroccan Chicken Brochettes

Adapted from Epicurious

Ingredients

Garlic Sauce:

4 garlic cloves, finely chopped

Kosher salt

1/3 cup olive oil

5 tablespoons plain yogurt

Chicken:

2 pounds skinless, boneless chicken thighs, cut into 2" pieces

2 garlic cloves, chopped

1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup Greek yogurt

2 teaspoons ground cumin
2 teaspoons ground coriander

2 teaspoons paprika

1/4 teaspoon crushed red pepper flakes

Kosher salt

Vegetable oil (for grilling)

2 cups Couscous, cooked with chicken broth, with 1/2 cup golden raisins and 1/3 cup sliced almonds stirred in after cooking
 

Warm pita or flatbread (for serving)

Special equipment: Sixteen 8" bamboo or metal skewers (if using wood, soak them in water for at least 30 minutes before cooking so they do not burn)
 

Preparation

Garlic Sauce:

Place garlic in a mortar; season with salt and pound to a very fine paste. (Alternatively, place garlic on a cutting board, season with salt, and mash with the side of a chef's knife.) Transfer garlic paste to a small bowl and gradually whisk in oil.

Very gradually whisk yogurt into garlic mixture until emulsified. (Add too fast and sauce will break. If it does break, gradually whisk in 1 teaspoon water just before serving.)

Do ahead: Garlic sauce can be made 6 hours ahead. Cover and chill.

Chicken:

Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours.

Prepare grill for medium-high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8-12 minutes. Serve with garlic sauce, pita bread, labneh and couscous

Do ahead: Chicken can be marinated 12 hours ahead. Keep chilled.

 

Fried Taquitos, Tacos and Tostadas Night - Using Up Leftover Green Chile Sauce And I Found La Tortilla Factory Tortillas!

Some economies of scale are necessary these days for several reasons. One, I am not working full time, so we're not officially DINKs with a yuppie-like food budget; and two, the new pad has a rather smallish fridge. I am training myself to look for what we already have while menu planning, before rushing out to buy a bunch of stuff that doesn't fit.

I had to make up a batch of bland, very low fat food for the NEW PUPPY, Kagan, alias Jackie Grey, so I had picked up very lean hamburger and some chicken breasts to mix with rice. The store had a BOGO on boneless, skinless breasts. I usually cook with chicken thighs (MORE CHICKENY!!) so I am not used to dealing with the boobs. I tucked the second package away, and the other day I saw they carried La Tortilla Factory products, so I scored both green chile corn tortillas (yum) and soft, fluffy flour ones (super yum). I had frozen about half the batch of green chile sauce from the tamale night, so time for tacos!!!

I like both crunchy and soft tacos. The Colonel's favorites are crunchy, so I'm playing Dad tonight and will fry up some shells for him. And to really be Dad and because if you're going to have all that oil out anyway, why not taquitos? Dad made great shells and taquitos. My Substandard Mother, all 128 pounds of her, usually birded away at a small piece of toast and a cup of coffee for breakfast and barely seemed to eat the rest of the day, but come Taco Night, somehow she could tuck away a dozen of them.

Back then, the family tacos consisted of ground beef seasoned only with salt and pepper (there was that Taste Bud thing about Mom again), cheese (my sister and I crack up thinking "Colby cheese"!!!), iceberg lettuce and tomatoes. Dad would also cut up yellow onions and use some red hot sauce. Granddad was the most exotic taco-seasoner, using green chile hot sauce. I loved that stuff.

So, the spread, while tasty, was a tad boring. Then one Taco Night, Dad decided to try his hand at taquitos. Dad was in ironworking by then, so he had a lot of co-workers turning him onto Mexican specialties. He would bring home tamales, ceviche, posole, at all of which Mom would sneer. Those taste buds working overtime again.

We are garnishing with green onions, cotija cheese, salsa, guacamole and cilantro. And Cholula on the table of course.

Mangia!

Chicken Taquitos with Green Chile Sauce

2 cups cooked chicken, shredded

1 cup Green Chile  sauce

3⁄4 cup vegetable oil

24 corn tortillas

oil (for deep frying)

1/2 cup crumbled queso Cotija, plus another ½ cup for toppings

salsa

guacamole

chopped green onions, cilantro, sliced radishes

DIRECTIONS

In a large bowl combine chicken, green chile sauce and cheese. Mix well and set aside.

In a small skillet, heat oil. Use tongs to dip each tortilla in oil for about 5 seconds on each side. Drain on paper towels. Keep warm.

Place 2 tablespoons of chicken mixture onto each tortillas. Roll tortillas as tightly as possible and hold closed with a toothpick.

Heat additional oil in skillet. Deep fry taquitos until browned (about 1-5 minutes depending on how crisp you want them). Drain on paper towel and serve with toppers of your choice.

Serve 2 taquitos per person.

To freeze: Prepare taquitos as directed. Allow to cool and place on a baking sheet. Freeze until firm and then transfer to a freezer bag.

To serve: Microwave to thaw and reheat.

Fried Taco Shells

Add additional oil to that used for taquitos so the oil is a couple of inches deep in skillet. Heat on high heat. Add one tortilla at a time with tongs. Coat on both sides in the oil and with the tongs make a bend in the middle of the tortilla. Continue holding the bend with your tongs and move the shell back and forth in the oil. After a minute or so, flip to the other side of the bend so that side can cook for a minute or so. Drain on paper towels.

As a reminder, here is the Green Chile Sauce Recipe:

Green Chile Sauce

1 pound tomatillos, husked and rinsed (10 to 12 medium)
Fresh, hot chile peppers, stemmed and roughly chopped (about 4 serranos or jalapenos)

4 large garlic cloves, peeled

1 ¹⁄₂ tablespoons vegetable oil or 1 ¹⁄₂ tablespoons olive oil

2 cups chicken broth

Salt

Easy Recipe For A Day Of Unpacking - Slow Cooker Pulled Pork Sandwiches with Cole Slaw

Dear God in Heaven....the movers finally made their back end appearance! Monday was a busy day of unpacking. Busy days like these require not only something easy to prepare, with make ahead elements, but also some good old fashioned comfort. Pulled pork sandwiches, made easy by a slow cooker preparation, and homemade barbecue sauce and cole slaw made ahead fit the bill.

I prepared the sauce on Sunday, and made the cole slaw prep even easier by cheating and going with a bagged cole slaw mix. Broccoli in this case. Time for some veggies to offset all the cream sauces of the past few days.

Mangia!

Slow Cooker Pulled Pork Sandwiches with Cole Slaw
Adapted from Food Network Kitchen

3 tablespoons light brown sugar

2 teaspoons hot paprika

1 teaspoon mustard powder

1/2 teaspoon ground cumin

Kosher salt and freshly ground pepper

1 3 -to-4-pound boneless pork shoulder, trimmed of excess fat

2 teaspoons vegetable oil

1/2 cup apple cider vinegar, plus more to taste

3 tablespoons tomato paste

6 onion buns, or potato buns

Barbecue sauce and prepared coleslaw, for serving, recipes below

Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the  drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.

Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.

Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw

Kansas City-style BBQ Sauce

Courtesy: Food Network Kitchen

2 tablespoons neutral-tasting oil, such as grapeseed or vegetable

6 cloves garlic, smashed

2 tablespoons tomato paste

1 slightly heaping tablespoon chili powder

1 tablespoon paprika

1 teaspoon crushed red pepper

1/4 teaspoon ground allspice

Pinch ground cloves

2 cups ketchup

2 cups water

1/2 cup cider vinegar

1/4 cup dark molasses

1/4 cup firmly packed dark brown sugar

1 tablespoon kosher salt

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

2 teaspoons English-style dried mustard

1 teaspoon freshly ground black pepper

1 bay leaf

Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chile powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.

Classic Cole Slaw
 Adapted from Simply Recipes

4 cups thinly sliced cabbage (green or purple, or a mix) (I cheated and bought a bag of pre-sliced cabbage and carrots....convenience is the key word today)

1 carrot, grated (large holes of a box grater) (part of cheating scheme described above)

2 green onions, thinly sliced on the diagonal

4 Tbsp mayonnaise

1 teaspoon yellow mustard

2 teaspoons cider vinegar or wine vinegar

1/8 teaspoon freshly ground black pepper (more to taste)

   

Place the cabbage, carrot, and onions in a large bowl. Add the dressing ingredients and gently mix so that all of the shredded cabbage is coated with the dressing.

Taste and add more salt and pepper if needed.