Showing posts sorted by relevance for query coleslaw. Sort by date Show all posts
Showing posts sorted by relevance for query coleslaw. Sort by date Show all posts
I put my had up and admit, I have come very late to the Pulled Pork party. It has been popular for a long time in North America and has gained in popularity here in the UK over the past several years.
I first had it about four years ago at my youngest son's home. He had made it in the slow cooker by pouring a can of DR Pepper over a pork roast and letting it simmer until it was falling apart. Shredded and mixed with BBQ sauce, it was quite good!
I confess however, I am not a great lover of shredded meat. It is a texture thing. I don't like long stringy strands of meat in my mouth.
It's partly texture and partly the fact that I am missing some of my back molars, which makes long strands very hard to chew. (Even spaghetti! I know TMI!!)
Truly authentic pulled pork is actually a barbecue dish, cooked for hours over a charcoal pit until it falls apart, ready to be easily shredded or ‘pulled’ apart to serve.
Most people don't have pits to cook their meat in however, so we must resort to cooking it in the oven. My heart longs to be able to try fire pit pulled pork, but this is the next best thing!
Rubbing your meat with a spicy mixture and letting it "marinade" in that mixture for a time prior to roasting it, is a great way to really get some fire pit flavour into the meat, and works a charm. I did this in the refrigerator.
You also don't want to use a really lean cut of pork. It would dry out too much during the long slow cooking in the oven.
You want a cut that
is succulent and that will fall apart beautifully. Pork shoulder is perfect for this use.
While the pork was roasting, I made a flavourful homemade BBQ sauce into which I inorporated some of the pork juices that are gathered during the roasting process.
This really adds another level of flavour to the finished product, but if you are feeling lazy, you can use a bottled BBQ sauce. I like Sweet Baby Rays. Paul Newman's is also very good.
As you can see I tend to leave the pork a bit chunky. I like it that way. (See above) Mixed with the sauce and served on soft white buns, it is absolutely wonderful.
You could also serve some coleslaw on this if you were truly wanting authenticity. I'll give you my recipe for a great version at the end.
On the day I served these I made homemade oven chips to have with the pulled pork.
I just cut some potatoes into thick wedges/strips and tossed them together with some garlic and onion salt, pepper and paprika and a bit of oil and then stretched them onto a large oiled baking sheet and roasted them in a very hot oven for about 20 minutes. They were great!
*BBQ Pulled Pork*
Serves 6
1/2 TBS dry mustard powder
1/2 TBS coarse black pepper
1 1/2 TBS coarse sea salt 1/2 tsp fine sea salt
To serve:
Soft white buns
Mix together all of the ingredients for the rub. Remove any rind and skin from the pork and discard. Leave a thin layer of fat. Rub the roast all over with the rub ingredients. Place on a plate and then refrigerate for several hours uncovered.
Preheat the oven to 150*C/300*F/ gas mark 3. Put the pork into a roasting pan with a small amount of boiling water. Roast in the oven, turning it every now and then for about 3 to 4 hours, or until the meat is basically falling apart.
While you are roasting the meat, make the sauce. Combine all of the sauce ingredients in a saucepan, stirring to dissolve the sugar over medim low heat. Simmer gently for about 10 minutes. Set aside.
When the pork is done, remove it from the oven. Place it on a plate, lightly tent and allow to rest for about 10 minutes. Add 1/2 cup of water to the roasting pan drippings. Cook over medium heat, stirring to deglaze the pan and get up any scrummy bits. Bring to the boil and reduce by half. Stir the mixture that is left into the BBQ sauce and reheat the sauce over low for about 5 minutes or so.
Place the pork into a bowl and pull the meat into chunks and shreds using two forks. Add half of the BBQ sauce and toss together to coat.
To serve spoon the pork mixture into white buns and pass any remaining sauce on the side. Pickles and closeslaw go very well with these.
*Creamy Coleslaw*
Serves 8 to 10
Serves 8 to 10
A deliciously cream coleslaw that has just the right amount of crunch and flavour! There is no sogginess here!!
10 ounces of white cabbage, trimmed, cored and very thinly cut
(about 1/2 of a medium cabbage)
5 ounces of carrots, peeled, trimmed and juilienned
(1 medium carrot)
4 inches of an English Cucumber, trimmed, seeded and cut into small dice
(Do not peel)
2 - 3 large dessertspoons of good quality mayonnaise
1 TBS of Dijon mustard
2 TBS white wine vinegar
1 tsp caster sugar
1/2 tsp celery salt
freshly ground black pepper to taste
1/2 tsp onion powder
Place the vegetables into a large bowl. Whisk together the mustard, mayonnaise, white wine vinegar, sugar, celery salt, black pepper and onion powder. Mix well. Pour over the vegetables and toss to coat. Cover and chill for at least one hour before serving.
Note - the amount of mayonnaise you use depends on the cabbage, some cabbages take more mayonnaise than others. It also depends on how creamy you like your coleslaw!
Whether you choose to have coleslaw with these or not, or oven chips or whatever . . . I think you will agree that these BBQ Pulled Pork Sandwiches are quite, quite delicious! Bon Appetit!
I am beginning to think that Jeanie is right. I am the Queen of chicken. Sorry but its another chicken recipe today, but really you should be thanking me because these are fabulously delicious!
Not only that, but they are also quick and easy to make. Perfectly sized for two, but easily adaptable for more.
Boneless, skinless chicken breasts are browned lightly and then poached in a BBQ sauce mixture that you create . . . once the chicken is cooked through and tender, you shred the chicken and cook it for a bit longer in the sauce.
This really helps to get the BBQ flavour in there. Its a simple sauce using your favourite ready prep BBQ sauce and a few other bits.
On top of that is a simple coleslaw. You can use coleslaw shredded vegetable mix from the shops, which would make it even quicker to make, but I like to shred my own. I use a really sharp knife and just cut it into thin slivers.
There is something very cathartic about standing there, hand shredding the cabbage and carrots. I go off into my own little world. I find it quite stress relieving. Not that I have a lot in my world to be stressed about, but still . . . I do enjoy hand shredding it all.
The dressing is a simple one, made with mayonnaise, buttermilk, cider vinegar, a pinch of sugar, some seasoning and a bit of celery seed. You can add more vegetables if you like, grated broccoli stems, spring onions, etc. Just use the basic dressing and add what you like.
I tend to make it before I start the chicken so that the flavours have time to meld. Some vegetables/cabbage can be a bit more watery than others, so if you find that your coleslaw is a bit watery, just drain it a bit before using it, so you don't end up with soggy buns.
It goes perfectly with the flavours of the BBQ chicken filling . . . very nice. We really love this combination.
I like to use a Brioche bun. You can toast or not as you like. I prefer to toast them on the cut sides under the grill, just until golden brown.
That way the buns don't absorbe the BBQ sauce or the coleslaw dressing and get soggy. Toasting is the way to go in my books!
This is the kind of food I really love in the summer months . . . no nonsense kind of food. NO fuss. NO bother, easy to eat and easy to clean up after.
If you have leftover chicken from a roast chicken or a rotisserie chicken, you could use that instead. Just sayin'
I have also used Turkey tenderloins and done this. They work beautifully.
On the side you could serve potato salad, or potato chips, a macaroni salad, pickles. Whatever you fancy.
Whatever you choose to have on the side, this is sure to be a meal that will have you smacking your lips and licking your fingers. Its hot diggity doggone good!
*BBQ Chicken Sandwiches for Two*
Serves 2
These are very easy to make are fabulously rich and delicious. You can double all of the ingredients to feed more if you wish.
2 medium boneless skinless chicken breasts (3/4 pound)
salt and black pepper to taste
1 1/2 TBS butter
125g BBQ sauce (1/2 cup) (use your favourite)
60ml cider vinegar
1/2 TBS hot sauce
For the slaw:
8 ounces shredded cabbage
1 small carrot shredded
55g mayonnaise (1/4 cup)
60ml buttermilk (1/4 cup)
1/2 TBS cider vinegar
1 tsp sugar
salt and black pepper
1/4 tsp celery seed
You will also need 2 burger buns
Season the chicken with salt and black pepper. Melt
the butter over moderate heat in a skillet. Add the chicken and brown
it lightly on both sides. Whisk together the BBQ sauce, vinegar and hot
sauce. Pour over the chicken. Bring to the boil, then reduce to a
slow simmer, and cook, covered for about 10 minutes until cooked
through, turning the chicken over halfway through the cook time.
Transfer the chicken to a plate. Shred with two forks, then return to
the sauce in the pan and keep warm.
Whisk
together the mayonnaise, buttermilk, vinegar and sugar for the slaw.
Whisk in salt and black pepper to taste, along with the celery seed.
Stir in the shredded cabbage and carrot. Toss to coat.
Toast your buns or not as desired.
These were really, really, REALLY good. The pictures are making me hungry for them all over again!
I wanted to share this recipe with you today for Extra Crispy Chicken Wings. Not only is it an easy chicken wings recipe, but it is also a small batch chicken wing recipe.
Built for the smaller family, although you could certainly double or triple it if you wanted to! It makes just enough oven baked chicken wings for two people, no more no less, and I can promise you that they are delicious!
Cod Cheeks. Yep you read that right. Cod Cheeks. I adore Cod Cheeks. To me they are every bit as delicious if not more so than scallops or lobster.
Seriously. If you have never tried them, you have no idea what you are missing.
Fish cheeks are a great delicacy. A tiny pocket of meat, found just below the eyes, they are tender and have a wonderful flavour. Little nuggets of deliciousness.
Most Chef's love them as they are boneless, skinless and have a beautiful texture which lends itself to a variety of cooking methods.
My favourite way of cooking them is to coat them in a well flavoured cornmeal crumb and then fry them in hot oil.
They take literally just a few minutes to cook and are so tender and delicious when done.
And it is such a simple way to prepare them. You just mix cornmeal (which is like a fine polenta) together with some simple seasonings . . . cayenne pepper, black pepper and salt.
Don't freak out at the amount of pepper. Its the perfect amount. Trust me on this.
You simply roll the cod cheeks in the cornmeal mixture and then fry. It only takes 3 to 4 minutes per side for them to be done to perfection.
Perfectly crisp and golden brown on the outside . . . tender and succulent on the inside. You can't ask for much better than that.
Bite sized and filled with flavour. I get mine from The Fish Society. Their Cod Cheeks are sustainably sourced from Norwegian waters.
Fish from the Fish Society
comes straight to your door, with an overnight delivery, and it is
beautifully packaged. It arrives in perfect condition ready to throw right into your own freezer.
All of their fish is frozen shortly after catching and is of a far superior quality than that which you can buy at the shops, which in all likelihood has already been frozen once, thawed and then presented to you on ice. I have never been disappointed in any fish I have received from them and they have a huge range to choose from.
Today I served these lovely cheeks with some chips and homemade coleslaw . . . just like you would be served in a restaurant back home in Nova Scotia.
In the old days, when Cod was plentiful, it would not have been unusual to find Cod Cheeks the size of your fist, but sadly Cod of that size are no longer very common.
They are coming back however, and that is a good thing. Of all the fishes in the sea, Cod is my favourite.
I tried to get a photograph so I could show you how tender and succulent these are inside. Kind of hard because it is so white, so I guess you will have to take my word for it. These bite sized babies are delicious!
Yield: 4
Cornmeal Crusted Cod Cheeks
Cod cheeks are a really delicious part of the cod that is often overlooked. Boneless, skinless and firm, they are meaty and sweet. Coating them with a spiced cornmeal mixture gives them a crisp exterior whilst protecting all that succulence inside.
ingredients:
- 450g of cod cheeks (1 pound)
- 170g fine cornmeal (1 cup)
- 1/2 tsp cayenne pepper, or to taste
- 1 TBS finely ground black pepper
- 1 tsp fine sea salt
- oil for frying (you want to use a flavourless oil, like canola)
instructions:
How to cook Cornmeal Crusted Cod Cheeks
- Mix the cornmeal, cayenne, pepper and salt together in a shallow bowl. Take your cod cheeks out of the refrigerator. Remove them from the packaging and roll them in the cornmeal mixture to coat, setting them aside on a plate while you finish coating them all.
- Heat about 1/4 inch of oil in a skillet over medium heat. Once it is hot enough to brown a cube of bread (between 180/190*C or 350/375*F) add the coated cod nuggets,
- a few at a time. Take care not to crowd the pan, or your oil will cool down too much. Cook for 3 to 4 minutes per side, until golden brown. Scoop out to a baking tray lined with paper towelling to drain and keep warm in a slow oven while you cook the rest. Once done serve immediately with your favourite accompaniments. We like chips and coleslaw.
Down East Coast Coleslaw
Yield: 6
Crisp and delicious and lightly flavoured with Maple syrup. Don't knock it until you try it.
ingredients:
- 1 white cabbage (about 2 lb in weight), trimmed and cored
- 2 medium carrots, peeled
- 2 sticks celery
- 4 spring onions
- 200g of good quality mayonnaise (scant cup)
- 4 TBS buttermilk
- 2 TBS maple syrup (I used a no sugar sub)
- 2 tsp cider vinegar
- salt and black pepper to taste
instructions:
How to cook East Coast Coleslaw
- Using a sharp knife, shred your cabbage very fine and place into a bowl. Grate your carrots on the large holes in a box grated and add them to the bowl with the cabbage. Thinly slice the spring onions and the celery. Add to the bowl as well. Whisk together the mayonnaise, buttermilk, maple syrup, and seasoning to taste. Pour this over the vegetables in the bowl and toss all together to coat. Cover and chill in the refrigerator until ready to serve.
I called this down East Coleslaw because it is lightly sweetened with Maple Syrup. Because I am a Diabetic I used a no sugar one, which isn't really Maple Syrup, but trust me when I tell you that it is very, very good nonetheless. Even better with the real thing.
I really hope you want to try Cod Cheeks! I think you will find that they are really very wonderful, and highly underrated! Give cheeks a chance!
Cowboy Casserole. Such a simple name, but wow, what fabulous flavours. This recipe I am sharing with you today is one I have adapted from a cookerybook entitled the Betty Crocker Ultimate Bisquick Cookbook.
I bought it second hand from Amazon. Most of the time their second hand books are quite reasonable and in fairly decent shape. My heart breaks when I think of the cookbook collection I had to leave behind in the UK. All of my Dorie Greenspan books, etc. I will hopefully gradually be able to build the collection back up again in time. We will see.
One thing which appealed about this recipe is the fact that it seemed relatively simple to make and did not require a lot of ingredients. My sister had taken a pound of ground beef from the freezer. I made several suggestions as to what we could make with it.
Most received a nay. This recipe did tempt them however, and I got the go-ahead. Whew! You can use ready made Bisquick for this or you could make your own baking mix to use in this. I always made my own baking mix when I was in the UK. You can get that recipe here.
You could also make a homemade biscuit dough of a dropping consistency to drop over top of the casserole. I have included some instructions on how to do that in the recipe.
All work well. All are delicious, although I do have to say I am a bit partial to the homemade biscuit dough. It is probably because of the butter. 😋 Butter makes everything tastier.
I am not sure why it is called Cowboy Casserole. Probably because of the ground beef and the baked beans. Surely cowboy types of foods. Many a cowboy has been sustained by ground beef and baked beans when out on the range.
My sister buys organic grass-fed beef. She buys it at a local farm market, frozen in one pound packages. When I was in the UK I bought ground steak from my local butcher.
In any case you want to use a good quality of ground beef here. You want it fairly lean. I think if I was living on my own I would just grind up my own steak for this.
I cannot stand cheap ground beef. Not only do you end up pouring half of it away in fat, which is a huge colossal waste of money, but it stinks when you are cooking it.
There is no economy in buying cheap ground meat. The fat content is far too high for one thing. And you are paying for all of that fat. Fat which you will not be eating.
Or at least that you shouldn't be eating, not if you care for your arteries anyways. A small amount of fat is okay, but I would never use beef that had any more than 5 % fat in it. This is just my way of thinking and how I like to do things.
But then again ground beef has never really been a favourite of mine and not something I would eat at all when I was growing up. And I am really not fond of it mixed with other things, as in casseroles. Its a texture thing.
You know what they say . . . . there's naught so queer as folk. And some of us are a bit weirder than others! We are all different and I like to celebrate our differences as much as I can!
Life would be incredibly boring were we all the same! Now back to the casserole.
You need a tin of baked beans for this, and some prepared BBQ sauce. You could make your own BBQ sauce if you wanted to. For this recipe you would need tomato ketchup, brown sugar, cider vinegar, Worcestshire sauce, dry mustard powder and some seasoning.
I would start with 1/2 cup (120g) of the ketchup and add 1 TBS each of the brown sugar and cider vinegar. 1 tsp of dry mustard powder, 1 tsp Worcestershire sauce and then salt and black pepper to your taste.
If you have it you could add liquid smoke to really give it that campfire taste.
We used an ordinary can of original baked beans. (Bush's) In the UK you could use Heinz or any other brand. I think in something like this the brand of baked beans doesn't really matter that much overall.
I did find that the mixture was a bit too thick and so I added a bit of boiling water to thin it out a bit and it could have been a bit thinner still I think. You judge accordingly.
You don't want it too thin and you don't want it too thick. I would also be tempted to add an additional half a can of beans, but then I really like baked beans.
You could really amp it up by adding some chopped onion, green chillies and garlic when you are frying the ground beef. That would give it it a bit of delicious heat, but it is up to you!
As you can see it was fairly thick. The biscuit dough absorbs some of the liquid, so don't be afraid to make your beef mixture a bit thinner!
Its really delicious however, so don't mess with the flavours too much. They don't do salt at all in this house so I only added some ground black pepper. And to be honest you really didn't need any salt.
I've never been one to add a lot of salt to things anyways, but I often do add a tiny bit to things. Its all a matter of taste and what you are used to. Using less salt never hurt anyone.
And in fact its much better for you to use less.
We actually used a Tex Mex mix of cheese to sprinkle on top that we had leftover from some natchos we had made around New Years. It was a tiny bit spicy so that worked well with the rest of the flavours.
I would normally use a good strong cheddar cheese. The stronger the flavour of your cheese, the less you need to use. Its a fact.
Anyways, I think this was enjoyed. I had no complaints really and I did enjoy it myself. I served it with some homemade coleslaw. I do make good coleslaw if I don't say so myself.
You can find my coleslaw recipe here. Creamy Coleslaw. Its my favourite. I don't always add the cucumber. Yesterday it was only cabbage, carrots and some scallion/spring onion. BBQ always goes well with coleslaw.
I hope you will want to give this a go. I highly recommend it for a fabulously tasty, family friendly, mid-week supper entree!
Cowboy Casserole
Yield: 6
prep time: 10 Mincook time: 25 Mintotal time: 35 Min
Quick, easy and incredibly delicious. This tasty casserole uses only a few ingredients, cooks quickly and is a real family pleaser.
Ingredients
- 1 pound (453g) extra lean ground beef
- 1 can (16 oz/453g) baked beans
- 1/2 cup (120g) BBQ sauce
- 2 cups (240g)Original Bisquick
- 2/3 cup (160ml) milk
- 1 TBS softened butter
- 1/2 cup (40g) grated cheddar cheese
Instructions
- Preheat the oven o 425*F/220*C/ gas mark 7. Have ready a 2 litre/Qt casserole dish. No need to butter it.
- Heat a large skillet over medium high heat. Crumble in the ground beef. Scramble fry the beef for 5 to 7 minutes until browned and no longer pink. Drain if needed.
- Add the BBQ sauce and baked beans, stirring everything thoroughly together. Bring to the boil, stirring occasionally. Keep warm.
- Stir together the baking mix, softened butter and milk.
- Pour the beef mixture into the baking dish. Smooth over and then drop the baking mix over top by spoonfuls to cover.
- Bake in the preheated oven for 18 to 22 minutes until the biscuit topping is golden brown.
- Remove from the oven and sprinkle with the cheese. Return to the oven for about 3 minutes, or until the cheese has melted.
- Serve hot.
notes:
You can make your own biscuit mixture from scratch to drop on top very easily. Whisk together 2 cups (280g) all purpose flour with 4 tsp baking powder and 1/2 tsp salt. Cut in 1/2 cup (120g) butter until crumbly. Stir in 3/4 cup (180ml) milk until you have a soft droppable dough. Proceed as above. You may need more milk to get the right consistency.
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