Archive for October 2009
Halloween Pulled Pork
October 31, 2009 | 
Author Pulled Pork is a southern favorite. Everyone has their own “special” way to prepare it. Here is mine.. and it has nothing to do with Halloween, except that is today.
My Method:
Cover pork roast with spice mix and rub into meat. Be sure it is fully covered with rub. Put in plastic bag
Refrigerate overnight or longer.
Prepare BBQ. I use plain Kingsford briquettes and then add hickory wood chunks to provide smoke.
Once BBQ is ready, place roast, fat side up on grate over drip pan.
Add handful of hickory chunks to fire. Close lid. Resist opening for
at least an hour.
After an hour, raise lid, baste roast with mop. Check fire and add more
hickory as needed. Close lid for another hour.
Repeat until roast is done. It will have a black/brown crust.
Pull from BBQ and let rest. Pull meat apart by chunks onto serving platter.
Keep warm until ready to eat.
Serve with sauce and sides of your choice.
I like mine on sandwich buns with a mustard based sauce topped with coleslaw. mmmm
My Rub:
3/4 cup paprika
1/4 cup Fresh ground pepper
1/4 cup celery salt
1/4 cup sugar
2 TB onion powder
2 TB dry mustard
1 tsp cayenne
1 tsp Texas gunpowder (Dried ground jalapeno)
My Mop:
2 Tbl of my rub above
Cider vinegar
Water
Worschestershire Sauce
Beer
Mashed Potatoes with Lobster and Bacon
We spent a couple very pleasant hours in Branson, Mo with former Executive Chef John Blansit from John Q Hammons looking at Wyndam Resort Vacation Homes. I can recommend it for anyone interested in a vacation home, but all we came away with was one of his family’s favorite recipes which he makes for family get togethers.
It includes all the best of what foodies love, butter, lobster, bacon. I will make it for us when we get back. I have to test the recipe first!!
I suspect Matt is drooling just at the thought of it all…
What Recipe Software Do You Use?
I am interested in hearing about any cooking/recipe/kitchen software you use to manage recipes and ingredient lists.
I started out a long time ago using Cooking Light that was using a version of the MasterCook engine. I liked it and was looking to upgrade to a more current version. When I started looking, I found others… like Living Cookbook. I downloaded the trial version of it to check it out. It apparently can import all the popular cookbook formats, although not in the trial. I will comment on it once I have played a bit.
What do you use and how do you like it?
Posted in Fun Stuff, Recipes | 
Tags: cooking light, living cookbook, mastercook, Recipe software | 
4 Comments »
Linda’s Eggs Benedict
Fake Hollandaise– easy!
1/4 c. real mayonaise
1/4 c. sour cream
1/2 t. dijon mustard or to taste
1/8 t. cayenne pepper or to taste
juice of 1/2 lemon or to taste
Stir all ingredinets well. Add sm amt of yellow food coloring. Stir. Cook 40 seconds in microwave. Stir and keep warm until served.
Recipe serves 4 and may be doubled.
Toast english muffins with canadian bacon or ham on top in toaster oven or oven. Poach an egg for each muffin and top with sauce. Garnish with paprika.
Served best with Bloody Marys or Mimosas, and really good friends!!
Tips from Travelin’
Breakfast at Linda and Russ’
Fun stuff I am learning from family and friends on my road trip:
- WHEN they serve cold hardboiled eggs with the included “continental breakfast”at the Econolodge in who knows where, run the egg under hot water to get it to peel easily
- EATING it fresh does matter: the best steak in the world will be found in Dodge City at any steakhouse across the street from one of the world’s biggest meat processing plants- at least I could not hear the mooing.
- CHECK out Keurig Coffee Systems, my next new food toy! http://www.keurig.com/
- PICK your friend’s brains for food tips and sign them up on foodnuts while you are there– Welcome to Linda, a true lifelong professional foodie. Later I will post her Eggs Benedict Recipe