|
|
|
Pulled Pork Barbecue
Pulled Pork Barbecue Mom’s Coleslaw Dill Pickles
Fresh Peach Ice Cream Sugar Cookies
1 6-7 pound pork shoulder or butt
Dry rub: 3 tablespoons paprika 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon brown sugar 1 tablespoon dry mustard 3 tablespoons kosher salt ½ teaspoon thyme 1 teaspoon oregano
Barbecue Sauce (recipe follows) 1 dozen hamburger buns butter for buns
For the dry rub: mix ingredients and rub all over pork. Marinate anywhere from 30 minutes to overnight, depending on how much time you have. Smoke in smoker according to manufacturer’s instructions until meat is falling apart. Cool meat until cool enough to handle.
Shred meat. Place in pan and toss with 1 cup of the barbecue sauce. Cover with foil to keep warm. You can also cook the meat to this point earlier in the day and reheat when it’s time to eat.
Butter buns and toast under broiler until golden. Pile meat onto buns and top with sauce to taste. Serve with coleslaw and a dill pickle. Pass additional sauce at the table.
Barbecue Sauce
1 cup yellow mustard 1 cup ketchup 1 cup cider vinegar 1/3 cup brown sugar 2 garlic cloves, smashed 1 teaspoon cayenne 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper
For the barbecue sauce: whisk together ingredients. Simmer for 15 minutes. Let cool. Remove smashed garlic cloves. Reserve 1 cup of sauce for meat. Put the rest into a plastic squeeze bottle.
6 cups cabbage, grated 1 cup carrot, grated 1 apple, cored and cut into thin julienne 1 cup mayonnaise 1 tablespoon sugar 1 tablespoon Dijon mustard 1 teaspoon celery seed salt and freshly ground black pepper
Combine dressing ingredients and toss with grated vegetables and apple. Season to taste with salt and freshly ground black pepper. Chill.
Here are two ways to make fresh peach ice cream – the traditional way, and a fast and easy way. Both are equally delicious. If you can’t get really fragrant, flavorful peaches you are better off using frozen peaches for the most delicious ice cream.
1 cup heavy cream 1 cup whole milk 2 eggs 2 egg yolks ¾ cup sugar 2-3 ripe, fragrant peaches ½ cup sugar 1 tablespoon fresh lemon juice
Peel and chop peaches into ½” dice. You should have about 2 cups. Combine peaches, ½ cup sugar and lemon juice in a bowl and let macerate for 30 minutes.
Combine milk and cream in a saucepan and heat to a simmer. In the bowl of an electric mixer, whisk together the eggs, yolks and sugar until light and foamy. When cream is hot, whisk about ¼ cup of it into egg mixture. Pour egg mixture back into remaining hot cream and cook, stirring constantly, until mixture thickens and coats the back of a spoon. Remove from heat. Cool mixture to lukewarm in a cold water bath, stirring constantly. Strain peach mixture. Stir juice into custard. Chill custard mixture several hours until very cold. Reserve chopped peaches in refrigerator.
Process custard mixture in ice cream maker according to manufacturer’s instructions. When almost finished, fold in reserved chopped peaches. Transfer to a covered container and freeze until firm.
Fast and Easy Fresh Peach Ice Cream
2-3 ripe, fragrant peaches ½ cup sugar 1 tablespoon fresh lemon juice 1 quart premium vanilla ice cream (I prefer Häagen-Dazs because it only contains cream, sugar and vanilla, and makes the smoothest creamiest peach ice cream)
Peel and chop peaches into ½” dice. You should have about 2 cups. Combine peaches, ½ cup sugar and lemon juice in a bowl and let macerate for 30 minutes.
Soften vanilla ice cream. Strain juice from peaches into a small bowl. Put half of ice cream in a blender along with half the peach juice. Blend until combined. Gently fold in half of chopped peaches by hand. Transfer to a freezer container. Repeat with remaining ice cream, peach juice and peaches. Freeze several hours, until firm.
2 sticks butter (1 cup), softened 1 ½ cups confectioners’ sugar 1 egg 1 teaspoon vanilla 2 ½ cups flour 1 teaspoon baking soda 1 teaspoon cream of tartar Sanding sugar if you have it, or granulated sugar for sprinkling
Beat butter and sugar together until fluffy and light. Beat in egg and vanilla. Mix together flour, baking soda and cream of tartar. Add to butter mixture and mix until blended. Cover and chill dough at least one hour.
Preheat oven to 350º. Divide dough in half. Roll out to ¼” thick on a floured pastry cloth. Cut into desired shape with cookie cutter. Transfer to a parchment-lined baking sheet. Sprinkle each cookie generously with sanding sugar or granulated sugar. Bake 7-8 minutes, or until cookies resist when pressed lightly with finger and the edges have barely started to turn golden. Cool on racks.
|
|
Copyright © 2008 by Charlotte Rose. All rights reserved. |
