Oven Roasted Pulled Pork

Pork, its whats for dinner

Second weekly Supper Sisters recipe coming at you!  We have featured pulled pork sandwiches before on the blog, that approach was a wet braise and made in a crock pot.  I don't own a crock pot so I always look for oven roasted recipes, or i adapt a crock pot recipe to the oven.  This weeks recipe for pulled pork sandwiches is from a blog I've recently discover while looking for a dry rub style pulled pork, how sweet it is .  She loves pork and salt and vinegar chips, so I say her and I would be fast friends.

SOWA Pickle Truck

To serve these sandwiches, I always go with potato rolls and some delicious pickles. I prefer grillo's pickles, a Boston local company that sells 2 spears for $1 at SOWA market.  Jason eats his bun-less, if you are avoiding carbs this week.  Also, I roast mine cover on for a juicier meat.  The initial sear is key for an even juicier meat; this sear locks in all the moisture.  The pork is going to be roasting slow and low for 6+ hours so go for a more fatty cut, the fat meas flavor and moisture.  Are you sensing a theme here?  Moisture is important! 

Hope you enjoy this weeks spin on pulled pork.  Bring to your summer BBQ or make a big pot on Sunday to last you through a part of the week's lunches!

Picture courtesy
of How Sweet It Is

Ingredients

taken from How Sweet It Is 

5 to 6 pounds pork shoulder, fatty cut preferably bone in

1/4 cup of packed brown sugar

1 1/2 teaspoons smoked paprika

1 tablespoon garlic powder

1 teaspoon salt

1 teaspoons black pepper

1/2 teaspoon chili powder

1/2 teaspoon onion powder

1 1/2 tablespoons canola oil

1 beer (dark preferably Guinness)

1 to 2 cups BBQ sauce 

Preheat oven to 325 degrees.  Make sure pork is at room temperature prior to cooking.  Pat completely dry before seasoning.

In bowl mix, brown sugar, paprika, garlic powder, salt, pepper, chili, and onion powders.  Take mixture and cover all sides of the pork.

Heat large dutch oven over high heat and add oil.  Add pork and sear on all sides, roughly 2-3 minutes per side.  (First sear is key!).   Pour in beer and place into oven with cover on.  Roast for 6 to 8 hours or until pork is easily pulled apart with fork.  Remove from the oven and pull completely apart with fork, be mindful with bones if you are using a bone-in shoulder. Coat pork with one cup of sauce and place back in the oven for another 30 minutes.

Serve your favorite way!  (Mine- potato rolls and pickles!)

Enjoy!

Jen

Baby Bites- The Onion

As Joanne enters her 17th week of pregnancy, we wanted to continue on this Baby Bites feature.  Last week Joanne's little guy was the size of an avocado, this week he has grown to the size of an onion!  A perfect recipe highlighting the onion is the classic French onion soup, a fall staple for me.  The recipe we are featuring is the best one I've found for French onion soup with a very delicious twist, pork.  Anything that adds pork needs no reason, it is always a good idea. 

I had tried this soup at the restaurant Au Pie De Cochon in Montreal during our first fall living in Boston.  Jason and I are big restaurant people, we visited this restaurant both nights during our stay in Montreal, so you know it most be good.  It calls the usage of pork broth, which can be difficult to find, even though its become more and more popular with the rise of Ramen.  You can always make it yourself using this recipe, or use a beef broth, more flavorful than chicken.   I buy mine from the gourmet food shop, Fromaggio Kitchen.   

French Onion Soup.

taken from Au Pied De Cochon Cookbook

Ingredients

6 large yellow onions, thinly sliced

1/2 lb slab bacon, cut into 1 inch lardons

7 ounces (roughly 1.5 cups) Gruyere cheese, grated

7 ounces (roughly 1.5 cups)  Emmenthal cheese, grated

1/4 cup unsalted butter

1/3 cup all-purpose flour

2/3 cup red beer (I use Guinness not really red but full body)

6 cups pork stock

2 branches rosemary

French Baguette cut into croutons 

Salt and freshly ground pepper

Melt the butter in a large saucepan and caramelize the onions. Add the lardon and rosemary and continue cooking for 5 minutes. Sprinkle with flour and cook for 5 more minutes.
Add the beer and reduce by one half. Add the pork stock. Cook for approximately 30 minutes, stirring occasionally. Season to taste.
Pour the soup into (oven proof) bowls. Cover with the croutons and cheese, brown under a broiler 

German Pancake

We are all grown up Linuses 

A good conversation starter is the simple question of 'What one thing would you take out of your home if it was on fire?'.  The answer can tell you a lot about the person.  Most people will probably say the most socially acceptable answer of something sentimental like family portraits or wedding albums.  In the age of Facebook albums and Instagram, I call bogus on this answer.  Some people will say what they are actually thinking: their favorite shoes or their pillow they've had for years (a grown up version of a ratty security blanket children have).  What would I take?  I would run up to my kitchen and grab my great-grandmother's cast iron pans.  Your first reaction I'm sure is 'Wow, you are so sentimental'. I could claim this but I will not.  I would take these pans because they are the most valuable items I have in my house.  All those years of seasoning, clever term for not thoroughly washing and treating with oil, is priceless.  I find any excuse to use these glorious objects that always result in delicious morsels with a certain je ne sais quoi.  

RAAACHH

I want to feature something I saw on the Rachel Ray Show (via twitter).  I typically avoid RAAACH but Twitter sucked me in.  I am featuring a German pancake for our first Sunday Supper back!  It's the summer so your time should be outside and not in the kitchen.  This will leave plenty of time to enjoy the sunshine on Sunday! 





I hope to feature more cast iron recipes in the coming weeks.  The use of these pans is so versatile.  They also are wonderful at replicating flavors from the grill for an apartment dweller with no outdoor space.  



German Pancake
adapted from the Rachel Ray Show
Ingredients

German Pancake- courtesy
 of Rachel Ray Show

3 large eggs, lightly beaten 
1/2 cup milk 
3/4 cup all-purpose flour 
1 tablespoon granulated sugar 
1/4 teaspoon freshly grated nutmeg 
A pinch kosher salt
3 tablespoons unsalted butter 
2 tablespoons confectioners’ sugar 
2 tablespoons fresh squeezed lemon juice 

Preheat the oven to 425°F. 

In a medium bowl, whisk together the eggs, milk, flour, granulated sugar, nutmeg and salt until combined. The mixture will still have some lumps and that’s a good thing. In a 9-inch cast-iron skillet, melt the butter over medium heat. When the butter has melted, lower the heat slightly and allow the butter to brown.

Carefully pour the pancake batter into the skillet and transfer it to the oven. 

Bake until the pancake is golden brown around the edges and puffed, 15-20 minutes. 

Garnish with lemon juice and powder sugar.  Either cut to serve or eat right out of the pan!

Enjoy!
Jen 

We're back....

Hey Supper Sisters people!   I was looking around my old tweets reminiscing about the good old days where Joanne and I would collaborate every work day on a different food adventure and I got very misty eyed.  We had not written something in close to one year, how and why we stopped is still unclear.  But we need to start this bad boy up again.  I know you people need us!

Finishing my second 10k!

There has been a lot going on in the Supper Sisters universe.  In the Boston world, there haven't been many changes.  Jason and I are in our third year of wedded bliss and our dog-daughter, Ethel, is still the exact same size; she has calorie control down pat.  We have brought new friends into our lives and some of our Boston circle has moved away onto new adventures.  Our extended family has grown by one with my sister-in-law Jess getting married to John.  I also started running!  I've completed three races, one 5 miler and two 10k's, since we've last met!  

The little avocado is in that belly!

In Philadelphia is where the exciting news is happening.  Joanne and David are expecting their first baby!  No news yet on whether this will be a little niece or nephew but all of us are so excited to welcome this little peanut when he (I am wildly convinced it's a boy) arrives in early 2015.  Each week the baby grows and is compared to some food item for size.  This week little Baby K is an avocado! 
So as my first post back in the blog world in almost a year, I wanted to feature an avocado!  It is summer and BBQ time so a dip featuring an avocado would be a wonderful addition to your weekend plans.  

Be on the look out for more Supper Sister posts!  


Spicy Avocado Mango Dip
Ingredients
1 mango diced into bite size pieces
1 avocado diced into bite size pieces
1 tomato diced into bite size pieces
1/2 red onion diced
chopped cilantro to taste
salt and pepper to taste

Combine all ingredients into a bowl and stir. Here's a little tip: keep the avocado pit in the bowl so that the dip doesn't turn brown when exposed to air.  Remove right before serving.

Serve with tortilla chips and enjoy!

Happy Eating!
Jen 

Kugel Noodle Casserole

Miss Jackie

This week's Sunday supper is dedicated to my friend Jackie who introduced me to this unbelievably yummy dish when we were in college.   On Sopranos Sundays our senior year we would make a big family meal to eat during the show.  Usually it featured Italian dishes but one Sunday Jackie made her mom's kugel.  My mind was BLOWN.  I never had anything like this before.   It kind of reminds me of our pineapple stuffing which is super sweet and warming.   Hope you enjoy this dish as much as I did.   It will make a perfect "break the fast" dish for this weekend!! 

Jackie and I back in college

Kugel Noodle Casserole

(recipe from Mom Granata)

1 lb pkg no yolk medium noodles

1/2 cup sugar

1 stick butter, melted

4 tablespoons of cold butter cut into cubes (roughly 12 cubes)

4 eggs beaten

2 small boxes of raisins

8  oz can crushed pineapple with juice

2 large apples, sliced

brown sugar & cinnamon to taste

Preheat oven to 350 F

Grease a rectangular pan 9" x 13". 

Boil noodles 2 minutes under recommended time. Wash off in cold water.  Melt butter into noodles.  Add beaten eggs, apples, raisins, pineapple, sugar.  Mix all together.  Put into prepared pan.  Dot with cubed butter. Sprinkle with cinnamon and brown sugar. 

Bake for one hour.  Be sure to check periodically to make sure top is not burning.  If it begins to brown heavily, cover with foil.  

Enjoy!
Jen

Baseball and Boat Shoes and Crabs! Oh my!

Sailing into Baltimore

Mom on the helm

A few weeks ago, David and I had the opportunity to spend the weekend on the Chesapeake with my parents on their sailboat.  My parents are avid sailors, navigating the waters to most points surrounding their Rock Hall, MD marina.  On that particular weekend, we set sail for Baltimore praying to the wind gods to give us a push.  Historically (and I am not pointing any fingers...or maybe I am) any time David has gotten near the boat, the winds have died and we have stayed put in the marina, settling for an early happy hour.  However, our prayers were finally answered and we were able to have a gorgeous sail to Baltimore.  

At the aquarium

The weekend was action packed with visits to the National Aquarium, Fell's Point and Camden Yards to see the Orioles play all while wearing our Maryland uniform, our Sperry boat shoes.  The icing on the cake of our memorable weekend was our visit to Harbor Shack Sunday evening to dig into some Maryland blue crabs.  Harbor Shack doesn't typically offer crabs on their menu but, for those with inside information, you can call ahead to order however many dozen you want.  They then contact local fisherman to buy from them.  When you arrive, they are steamed and smothered in Old Bay.  It really doesn't get any fresher than that.  With a surgeon's precision, you dissect and retrieve every ounce of crab meat.  The meal is delicious but also a fun experience.

Go Orioles!

While I am certainly not suggesting we can recreate this feast at home, I thought I would pass along an Old Bay based Maryland crab soup to hold you over until your next (or your first) Maryland blue crab experience! 

Enjoy!
Joanne

Maryland Crab Soup
Serves 10

Ingredients

• 1 can (28 ounces) whole tomatoes, cut into small pieces
• 3 cups water
• 2 cups beef broth
• 1 cup frozen lima beans
• 1 cup sliced carrots
• 1 cup frozen yellow sweet corn
• 2 tablespoons McCormick Chopped Onions
• 1 tbsp Old Bay seasoning
• 1 pound lump crab meat

Directions

Combine tomatoes, water, broth, lima beans, carrots, corn, onions and Old Bay in 4-quart saucepan.

Bring to boil on medium heat. Reduce heat to low. Cover and simmer 5 minutes.  Add crabmeat. Cover and simmer 10 minutes.

 

Happy Fourth of July!!

I'm with him...

Happy birthday America!  Gloriously imperfect but wonderfully free.  Land that I love and my home.  I hope everyone has a wonderful holiday and takes a break from copious watermelon consumption to feel some American pride.

Since undoubtedly barbecue would be the obvious choice for this week's edition, I thought I would pass along a delicious side dish instead that also doubles as a summer salad.  Admittedly, I cannot take credit for this recipe.  I found it in People magazine of all places as a summertime staple for Diane Von Fursternburg.  No no not made by her... made by her chef of course.  Before you implode with judgmental thoughts, I have looked over this recipe and I promise it has all the makings of a healthy dish.  Enjoy!

Green Apple & Macadamia Quinoa
Serves 4

Ingredients

• 1 cup uncooked quinoa
• 1/2 cup macadamia nuts
• 1 small clove garlic, minced
• 1 small green onion, thinly sliced
• 3/4 cup seeded diced cucumber
• 1 cup diced green apple
• 1/2 cup diced green pepper
• 1/4 cup diced celery
• 1/2 red Serrano chili, seeded and thinly sliced
• Juice of 1 lemon
• 1 tsp agave nectar (or to taste)
• 3/4 tsp flaky salt (or to taste)

Directions

1. Prepare quinoa according to package directions.  In a small, dry skillet toast the macadamia nuts until evenly browned, 3-4 minutes, stirring often to keep them from burning.  Once browned, crush the nuts lightly with a knife.
2. In a large bowl, combine the cooked quinoa, macadamia nuts and the remaining ingredients.  Toss and check for seasoning; add more lemon juice and salt if necessary.

Shrimp on the Barbie

KO Pies

Hello Sunday Supper People!  After thoroughly neglecting this blog for practically the entire month of June, I have come back with a fabulous recipe for this upcoming Sunday supper.  Last week Jason and I tried this Australian meat pie shop in Southie.  It was f-a-b-u-l-o-u-s.  If you have never had a meat pie, I highly suggest it.  It is very popular drunk food in Australia.  I would get a nice beef meat pie over mushy peas.  Delicious.  Well, I'm not featuring a meat pie. Sorry to disappoint you.  I suggest buying one of these nice pastry delights from a shop that makes them.  Some things are better left to the pros so I would never attempt to replicate them. 

Sharp Girls,
one summer many years ago

Instead of meat pie goodness, I want to recreate another dish we had there.  Get ready for the horrible Australian cliche...we had some shrimp on the barbie. So fellow Sunday chefs, this weeks recipe is Shrimp on the Barbie!  This will be perfect for all those Fourth of July cookouts.  It's simple and healthy too.  Healthy shrimp means more room for flag cake and chips and dip!

Tomorrow, we will be featuring a great salad to serve them over as a part of our Friday Summertime Salad Series

Enjoy!
Jen

Shrimp on the Barbie!

Ingredients
Raw Jumbo shrimp (fresh, thawed from frozen) 10 to 15 count

Shrimp on the Barbie

Marinade
1/2 cup vegetable oil
1/4 cup white vinegar
1/4 cup orange juice
1/4 cup canned sweetened coconut cream
1/4 cup pineapple juice
1 teaspoon grated fresh ginger
1 teaspoon ground cinnamon
2 tablespoons soy sauce
1 good shake hot sauce

Combine all ingredients for the marinade.  Skewer the shrimp on soaked wooden skewers.  Place in the marinade for 2 hours, flipping occasionally.

Place on a hot grill and cook until just pink.  

Fish Tacos with Lime-Cilantro Crema (Healthy Version)

Favorite Bar in Key West!

Things are about to get awkward.  Meaning I am going to shamelessly gloat about where I am going next week and consequently you'll be sent into fits of jealous rage (I kid of course).  You see this time next week I will frolicking, drink in hand of course, in Key West, FL.  For those of you who haven't been there before let me explain.  Key West brings together in perfect harmony tropical weather, small town cuteness and rich history (Hemingway...hello?), all with a strong emphasis on boozing and having a good time.  Leave your heels at home ladies because walking along Duval Street is for flip flops only.  This will be my fourth time there so I am speaking from experience here.  David's and my good friends are getting married in Key West next Friday and, as you can tell, we are beyond excited!   

Southernmost Point 2012

Since Key West seems to be about the only thing on my mind these days, I figured we would also bring some southernmost point flare into the weekly recipe as well.  I absolutely love fish tacos so when I saw this recipe I decided to make it this week's edition due to the lime flavor.  Get it?  Key Lime?  Am I reaching here or what?  Nevertheless, I think this will be a fresh and new summer recipe for us to try.  Plus, I have modified it to make it diet friendly which is always a plus in my book.


Happy Cooking!
Joanne

Fish Tacos with Lime-Cilantro Crema

Crema:

Photo Credit - MyRecipes.com

• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro 
• 3 tablespoons plain greek yogurt
  
• 3 tablespoons reduced-fat sour cream 
• 1 teaspoon grated lime rind 
• 1 1/2 teaspoons fresh lime juice 
• 1/4 teaspoon salt 
• 1 garlic clove, minced  

Tacos:

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt 
• 1/8 teaspoon garlic powder
• 1 1/2 pounds mahi mahi or any firm white fish
  
• Cooking spray 
• 8 (6-inch) corn tortillas
• 2 cups shredded cabbage

1. Preheat oven to 425°.  Or preheat your grill to medium.
2. To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
3. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. You can also cook the fish on the grill if available (this is probably what I will do).  Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Think Outside the Bun

No one openingly admits they love Taco Bell without a small feeling of shame.  Who would like to proclaim that they like grade d beef?  Well folks, I'm out and I'm proud.  I love Taco Bell.  I think it's one of life's pleasures: a greasy soft taco with some cinni twists on the side.  I also am in love with the new Doritos Locos tacos, nacho cheese not cool ranch (I never understood why people like cool ranch Doritos).   

I wanted to try something new this week for our recipe of the week so I want to recreate a Taco Bell favorite of mine, the Mexican Pizza.  It's such a clever idea and I hope my homemade version measures up.  

Enjoy! 
Jen

Supper Sister's Mexican Pizza!

makes one pizza

• 2 flour tortillas (you can use whole wheat)
• 1 can refried beans (if you want to make your own check out this recipe... I use canned)
• 1/2 lb of ground beef
• Taco seasoning (recipe below)
• Red Enchilada Sauce (recipe below)
• Shredded cheddar cheese 
• Diced Tomatoes
• Diced Onions
• Cilantro

In a large pan saute beef with taco seasoning until cooked.  Remove from heat

Heat another pan up over medium high heat.  Add a small amount of olive oil and sear the flour tortillas on both sides (roughly 2 minutes per side) until they are a light golden brown.

Remove from heat and place on a cookie sheet lined with foil.   Spread a layer of refried beans on one tortilla.  Place the ground beef on top of the refried beans.  Place the second tortilla on top of beef.  Spread a layer of enchilada sauce on top.  Sprinkle with tomatoes, onions, cheddar cheese.

Place under the broiler set on high until cheese is melted and bubbly.  Sprinkle with salt and pepper to taste and cilantro.

Taco Seasoning

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon salt

1 teaspoon ground pepper

Red Enchilada Sauce

1 tablespoons olive oil

2 1/2 tablespoons chili powder

2 tablespoons flour

1 15 ounce can of purreed tomatoes

1 1/2 cups lower sodium chicken broth

3/4 teaspoons garlic powder

3/4 teaspoons onion powder

1/4 teaspoon salt

1 1/4 teaspoons cumin

• In a large sauce pan, heat oil over medium heat. Add chili powder and flour whisking constantly to combine. Mixture will be a thick paste
• Slowly add in a small amount of tomato sauce whisking constantly until the paste has dissolved. Once the paste is combined, add the rest of the tomato puree and chicken broth. Whisk to combine.
• Add in the rest of the spices, stir to combine.
• Bring to a boil, reduce heat and simmer for 15 minutes.
• Remove from heat