Today, I spent most of the day at the VITAS office, helping to sort through all the craft items/ thread / material, etc., which belonged to a patient, C.D. Sigh. It reminds me of all the material I have in my "stash" and makes me wonder what my family will say when they have to clean it out after I die. After sorting through 10 big tubs of craft items / material and taking out what the "Quilting Ladies" can use, there was still a lot of material left. My rational for keeping some of it, is that I can make vests or wall hangings out of the panels and they can be sold at the Bazaar in October. Most of the material (that is not going to the "Quilting Ladies") will be donated to the Bazaar Workshop. But . . . there were a few items that I just had to have: Sunflower material and a few Christmas prints. By the time I finished, I felt like C.D. and I were friends. So stay tuned for photos of Halloween vests and Christmas wall hangings and Christmas ornaments.
I did find a quilt that she had started; it was beautiful. I left it (and several other items that I thought her family would want) with a note for her daughter in law. I hope they will have it quilted and finished; it would be quite a keepsake for C.D.'s family.
I also have a new Memory Bear project: to sew 3 bears out of a cotton blanket with the Footprints poem. I am not sure how I am going to cut out the bears from it. I looked at it tonight and am still thinking about how to lay out the pattern pieces. More later.
Thursday, June 16, 2011
Tuesday, June 14, 2011
Pulled Pork Sandwiches (without the Sweet Potato Fries)
Tina at Mommy's Kitchen has shared her menu planning for the month. What a concept! Planning ahead, instead of looking at the pantry and wondering what combination of ingredients might just work? One of the recipes she listed was Pulled Pork Sandwiches and Sweet Potato Fries. I went on a search for this recipe and found it at http://sassandveracity.com/2009/04/21/crock-pot-pulled-pork-and-sweet-potato-fries/ Since I could single handedly eat all the sweet potato fries and I don't want to count the points for them, I didn't make them. I did make the pulled pork in the crockpot, and if you are all out of Coriander, it will be OK. Very delicious, along with the slaw. I have a lot of pork left over and very little slaw. If I made this for more than 2 people, I would make a lot more slaw. John had several servings, so I think this one was a hit.
Pulled Pork Sandwiches and Sweet Potato Fries
5 lbs. pork shoulder roast
1 lg. white onion, sliced
For the rub…
1 tsp. fennel seed
1 tsp. ground cumin
1 tsp. ground corriander
1 T smoked paprika
1-1/2 tsp. chili powder
1-1/2 tsp. onion powder
1-1/2 tsp. sea salt
For the braise…
1 can mango apricot nectar (14.5 oz) (I could only find apricot nectar, and was lucky to find it)
About 1 c. water
Rubbed Pork and Onions Slow Cooker
Mix the dry ingredients and rub over all surfaces of the pork.
Divide the sliced onions in half and place one half on the bottom of the crock pot, place the meat over the top, then spread the remaining half of onions over the top.
Pour the mango apricot nectar over all, and add about 1/2 can of water.
Place the lid on the crockpot and cook on high for about 5 hours.
(Judy's note: I cooked it on low for about 9 hours)
Lift meat from the broth and set on a platter.
Scoop out the onions and add them to the pork.
Using a couple of forks, pull apart the pieces of pork, removing any bones.
Taste and correct seasoning. (Not sure what this means; seasoning tasted fine to us-- jg)
Slow Cooked Pork Pulled Pork
For the slaw…
3-4 sliced radishes
2 c. sliced green cabbage
1/4 sliced red onion
1/2 head radicchio, sliced
1/4 c. cilantro, chopped
3-4 bottled peppers, sliced (like pepperoncini)
2-3 T red or white wine vinegar
sprinkle of salt
About 1 hour before serving, mix all ingredients in a large bowl, cover and let sit at room temperature.
Toss occasionally. (I made it several hours before supper and put it in the refrigerator -- jg)
For the corn…
Shave the kernels off two cobs of fresh sweet corn. Heat a cast iron skillet over medium heat until very warm and pour in the kernels. Heat, stirring only occasionally to allow the corn to begin to brown. Add seasoning, and a few pinches of chopped cilantro and some sliced green onions. A squirt of fresh lime juice finishes it. Remove from heat.
To make the sandwiches…
Partially split some crusty sandwich rolls and fill with the pork mixture. Add some of the slaw and top with a sprinkle of the skillet corn. Season with salt and pepper and dig in.
To make the sweet potato fries…
(Didn't make them, but they sound yummy!-- jg)
While the pork is in the crock pot, place 2-3 whole sweet potatoes in a pot of water to cover. Bring to a boil and cook for10 minutes, then remove from the water to let cool.
After you’re finished making the slaw and corn above, peel the cooled potatoes and slice into 1/4″ sticks. Heat a deep narrow pot with vegetable oil. Using a thermometer to keep an eye on the heat, allow the oil to heat to 325 degrees F. Working in batches, carefully lower the sticks into the hot oil. Let fry about 3 to 4 minutes then remove to a platter covered with paper towels. Repeat until all the sticks are cooked. Allow to sit for at least 10-15 minutes. Bring the oil back up to 375 degrees F for the second fry. Cook in batches until just beginning to brown. Drain on a fresh set of paper towels and sprinkle with some season salt, or any seasoning of your choice.
Notes:
The pork has nice flavor. It’s lightly sweet, but nothing like something smothered in barbeque sauce. Don’t get me wrong. I enjoy that once every blue moon, but prefer to taste the meat more than the sauce. I know we just had these a couple of months ago, so this is somewhat of a record!
I used two smaller pork shoulder roasts, each about 2-1/2 lbs. each. They pack the crock pot so there’s not much room for liquid. Speaking of liquid, I’d leave out the water and just go with the juice.
If I’d thought about this longer than I did, I’d have left the rub on over night before cooking.
The slaw just needs to be something you enjoy. Whether it’s the vegetables or a type of sauce, play around with it. I like a light, tart taste, so this was perfect. I love the corn in the mix. I love the corn period. It’s so easy to make, and like the slaw, you can do what you want to it. The most important aspect is to let it sit to begin to caramelize. Garlic is good mixed in, any kind of onion, different herbs. And if you don’t have fresh corn, then frozen works fine, but thaw it out first and make sure it’s well drained before it goes in the pan.
Okay, so those sweet potatoes….Oh. My. The flavor is amazing. We couldn’t get them crispy crunchy like the last batch of regular fries we made, but we’re hooked and ready to experiment. I’m wondering about slicing rounds to get them thinner. That just might work. And I definitely know the oven is a possibility, but remember that if your oil is the right temperature, the fries won’t be greasy.
This is one of the more inexpensive dinners we’ve had lately and it’s going to get even cheaper…
We have tons of pork left over so I’m going to experiment with another sandwich. Maybe a take on a Cubano. Have you had one before?
Tagged as: corn, crock pot, great party recipes, pulled pork sandwiches, skillet, slaw, slow cooker, super bowl recipes, sweet potatoes
http://sassandveracity.com/
Pulled Pork Sandwiches and Sweet Potato Fries
5 lbs. pork shoulder roast
1 lg. white onion, sliced
For the rub…
1 tsp. fennel seed
1 tsp. ground cumin
1 tsp. ground corriander
1 T smoked paprika
1-1/2 tsp. chili powder
1-1/2 tsp. onion powder
1-1/2 tsp. sea salt
For the braise…
1 can mango apricot nectar (14.5 oz) (I could only find apricot nectar, and was lucky to find it)
About 1 c. water
Rubbed Pork and Onions Slow Cooker
Mix the dry ingredients and rub over all surfaces of the pork.
Divide the sliced onions in half and place one half on the bottom of the crock pot, place the meat over the top, then spread the remaining half of onions over the top.
Pour the mango apricot nectar over all, and add about 1/2 can of water.
Place the lid on the crockpot and cook on high for about 5 hours.
(Judy's note: I cooked it on low for about 9 hours)
Lift meat from the broth and set on a platter.
Scoop out the onions and add them to the pork.
Using a couple of forks, pull apart the pieces of pork, removing any bones.
Taste and correct seasoning. (Not sure what this means; seasoning tasted fine to us-- jg)
Slow Cooked Pork Pulled Pork
For the slaw…
3-4 sliced radishes
2 c. sliced green cabbage
1/4 sliced red onion
1/2 head radicchio, sliced
1/4 c. cilantro, chopped
3-4 bottled peppers, sliced (like pepperoncini)
2-3 T red or white wine vinegar
sprinkle of salt
About 1 hour before serving, mix all ingredients in a large bowl, cover and let sit at room temperature.
Toss occasionally. (I made it several hours before supper and put it in the refrigerator -- jg)
For the corn…
Shave the kernels off two cobs of fresh sweet corn. Heat a cast iron skillet over medium heat until very warm and pour in the kernels. Heat, stirring only occasionally to allow the corn to begin to brown. Add seasoning, and a few pinches of chopped cilantro and some sliced green onions. A squirt of fresh lime juice finishes it. Remove from heat.
To make the sandwiches…
Partially split some crusty sandwich rolls and fill with the pork mixture. Add some of the slaw and top with a sprinkle of the skillet corn. Season with salt and pepper and dig in.
To make the sweet potato fries…
(Didn't make them, but they sound yummy!-- jg)
While the pork is in the crock pot, place 2-3 whole sweet potatoes in a pot of water to cover. Bring to a boil and cook for10 minutes, then remove from the water to let cool.
After you’re finished making the slaw and corn above, peel the cooled potatoes and slice into 1/4″ sticks. Heat a deep narrow pot with vegetable oil. Using a thermometer to keep an eye on the heat, allow the oil to heat to 325 degrees F. Working in batches, carefully lower the sticks into the hot oil. Let fry about 3 to 4 minutes then remove to a platter covered with paper towels. Repeat until all the sticks are cooked. Allow to sit for at least 10-15 minutes. Bring the oil back up to 375 degrees F for the second fry. Cook in batches until just beginning to brown. Drain on a fresh set of paper towels and sprinkle with some season salt, or any seasoning of your choice.
Notes:
The pork has nice flavor. It’s lightly sweet, but nothing like something smothered in barbeque sauce. Don’t get me wrong. I enjoy that once every blue moon, but prefer to taste the meat more than the sauce. I know we just had these a couple of months ago, so this is somewhat of a record!
I used two smaller pork shoulder roasts, each about 2-1/2 lbs. each. They pack the crock pot so there’s not much room for liquid. Speaking of liquid, I’d leave out the water and just go with the juice.
If I’d thought about this longer than I did, I’d have left the rub on over night before cooking.
The slaw just needs to be something you enjoy. Whether it’s the vegetables or a type of sauce, play around with it. I like a light, tart taste, so this was perfect. I love the corn in the mix. I love the corn period. It’s so easy to make, and like the slaw, you can do what you want to it. The most important aspect is to let it sit to begin to caramelize. Garlic is good mixed in, any kind of onion, different herbs. And if you don’t have fresh corn, then frozen works fine, but thaw it out first and make sure it’s well drained before it goes in the pan.
Okay, so those sweet potatoes….Oh. My. The flavor is amazing. We couldn’t get them crispy crunchy like the last batch of regular fries we made, but we’re hooked and ready to experiment. I’m wondering about slicing rounds to get them thinner. That just might work. And I definitely know the oven is a possibility, but remember that if your oil is the right temperature, the fries won’t be greasy.
This is one of the more inexpensive dinners we’ve had lately and it’s going to get even cheaper…
We have tons of pork left over so I’m going to experiment with another sandwich. Maybe a take on a Cubano. Have you had one before?
Tagged as: corn, crock pot, great party recipes, pulled pork sandwiches, skillet, slaw, slow cooker, super bowl recipes, sweet potatoes
http://sassandveracity.com/
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