Tuesday, September 7, 2010

It's Kickoff Time

Here in Texas the highs have been in the low 90s - that means fall has finally arrived and with it football season! Now I'm not a big football fan, I can count the number of games I've been to on one hand (and they were all in high school to see my little bro in the band) but I love a good tailgate party (ok any party)! So in honor of the kickoff of football season let's enjoy some tailgating favorites: pulled pork sandwiches, potato salad and cookies!

Pulled Pork
My dad made a really good pulled pork once, of course he didn't keep the recipe around long enough for me to steal it and when I called he told me the basics of it and to find it on the Internet. Guess what - couldn't find it! But in my search I've found one that sound just a delicious.

Home-style Crockpot Pulled Pork
By Brad Kamer


Ingredients
3 lbs Pork shoulder, without fat
1 medium onion
¼ cup brown sugar
½ cup ketchup
½ teaspoon liquid smoke
½ cup Worcestershire
½ cup apple cider vinegar
½ teaspoon paprika
1 tablespoon ground mustard
1 tablespoon garlic powder
Red chili pepper flakes
Salt and pepper to taste

Directions
Mix all the ingredients in the crock pot, except for onions and pork, and whisk them till it blends well. Combine the pork and onions in the pot. Slow cook the mixture for 8-10 hours on low heat. After the meat is done, remove it and let it cool down. Shred and pull the meat apart with the help of a fork. Reheat the meat into the warm sauce and serve hot on hamburger buns
 
Or if you don't want to take the time to make your BBQ sauce you can use this one from allrecipies.com:
 
Ingredients
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer

1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted

Directions

1.Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
 
All-American Potato Salad
(from America's Test Kitchen)
Serves 4 to 6

Make sure not to overcook the potatoes or the salad will be quite sloppy. Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done.

2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 1/2 teaspoons table salt
3 tablespoons dill pickle juice, plus 1/4 cup finely chopped dill pickles
1 tablespoon yellow mustard
1/4 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/4 cup sour cream
1/2 onion, red (small), chopped fine
1 rib celery, chopped fine
2 hard-cooked eggs, peeled and cut into 1/4-inch dice (optional)

Directions
1. Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.
2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
3. Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.

WORLD'S BEST COOKIE-CHOCOLATE CHIP OATMEAL COOKIES


3 c. sifted flour
5 tsp. soda
1 tsp. salt
2 c. shortening
1 1/2 c. brown sugar
1 1/2 c. white sugar
4 eggs, unbeaten
2 tsp. hot water
4 c. oatmeal
2 tsp. vanilla
3 c. chocolate chips
1 1/2 c. chopped nuts
Sift flour, measure, add soda, salt and sift. Cream shortening until fluffy. Add sugars, cream well. Beat in eggs, add hot water, and sifted ingredients. Mix well. Add oatmeal, chocolate chips and nuts, if desired, and vanilla. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
For a healthier cookie, use Promise margarine, 2 egg whites and 2 whole eggs and raisins in place of chocolate chips.

The best part about making cookies - eating the cookie dough
Even Miss Pollyanna agrees (she kept begging for some to hit the floor - sorry Polly)
Don't these look just yummy (I like mine either in dough form or crispy nothing in between)

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