Saturday, May 28, 2016


Pulled Pork Sliders with Brussels Sprouts Slaw

Ingredients

BRUSSELS SPROUTS SLAW:

·  1/2 cup apple cider vinegar

·  12 ounces shaved Brussels sprouts (about 3 cups)

·  1/4 cup mayonnaise

·  2 tablespoons buttermilk

·  4 teaspoons lemon juice

·  1 tablespoon sugar

·  1 teaspoon Dijon mustard

·  1/2 teaspoon celery salt

·  Kosher salt and freshly ground black pepper

PULLED PORK SLIDERS:

·  2 tablespoons paprika

·  2 tablespoons smoked paprika

·  1 tablespoon onion powder

·  1 tablespoon garlic powder

·  1 tablespoon cumin

·  1 teaspoon cayenne

·  Kosher salt and freshly ground black pepper

·  3 pounds bone-in pork shoulder roast (Boston butt)

·  2 onions, sliced thick

·  1 cup barbecue sauce (I use Kinder sold at Costco, 2 bottles for under $8.00)

·  1/4 cup chicken broth

·  Brown sugar, as needed

·  Apple cider vinegar, as needed

·  24 slider buns or dinner rolls, such as King's Hawaiian Sweet Rolls

Directions
 Special equipment: a 6-quart slow cooker and an immersion blender

For the Brussels sprouts slaw: Heat a large skillet or
saucepan over medium heat and add the vinegar. When it begins to simmer, add the Brussels sprouts. Cook until the sprouts are just soft, about 5 minutes, then remove from the heat.

In a large bowl, combine the
mayonnaise, buttermilk, lemon juice, sugar, mustard, celery salt, 1/4 teaspoon salt and a dash of pepper. Whisk until blended and smooth. Add the Brussels sprouts and toss to coat. Refrigerate at least 4 hours, preferably overnight.

For the pulled pork sliders: In a medium bowl, whisk together the paprika, smoked paprika, onion powder, garlic powder, cumin, cayenne and 1 teaspoon salt. Massage the mixture into the pork, wrap it tightly in plastic wrap and refrigerate overnight.

When ready to cook, put the onions in the bottom of a 6-quart slow cooker insert. Unwrap the seasoned pork and put it fat-side up on top of the onions. Pour the barbecue sauce and chicken broth over the pork. Cover and cook 9 to 11 hours on low or 5 to 7 hours on high. The meat is done when you can easily pierce it with a fork and it slips away from the bone.

Note: I had gotten a crazy great deal on the pork butt bone in. It was 9lbs and to large for the slow cooker so I just followed these instructions. I used my turkey pan and cooked it at 220 degrees for 10 hours.


 


Gently transfer the cooked pork to a large baking dish and cover loosely with foil. Pour the cooking liquid from the slow cooker into a gravy separator and allow the fat to rise (or use a large spoon to skim the fat from the cooking liquid). Pour the defatted liquid into a high-sided bowl or saucepan and add the onions from the slow cooker. Using an immersion blender, puree the onions and liquid until you have a smooth, thick sauce. Season the sauce with brown sugar, vinegar, salt and pepper.

(Photo's to come)

When the meat is cool enough to handle, use 2 forks or your fingers to shred the meat. To use 2 forks, hold 1 in each hand, place the tines back-to-back in the meat and pull in opposite directions, breaking the meat apart as you pull. Discard any bones, visible fat and gristle. Add sauce to your desired level of moistness and toss to combine.
 
(Photo's to come)

Arrange the buns on a dry work surface, placing the tops and bottoms side-by-side with the insides facing up. Place about 2 ounces of pork on the bottom half of each bun, top with about 1 tablespoon of the Brussels sprouts slaw and cover with the top of the bun.

(Photo's to come) 

Recipe Source Tiffani Thiessen
http://www.cookingchanneltv.com/recipes/tiffani-thiessen/pulled-pork-sliders-with-brussels-sprouts-slaw.html

Monday, May 16, 2016

Tiffani Thiessen Chicken and Dumplings

Ingredients

STEW:
  • 3 1/2 pounds bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 large onion, chopped
  • 2 medium carrots, peeled and sliced 1/4 inch thick
  • 1 small bulb fennel, trimmed, quartered and sliced crosswise 1/4 inch thick
  • 1 parsnip, peeled and sliced 1/4 inch thick
  • 2 cloves garlic, minced
  • 10 tablespoons all-purpose flour
  • 1/2 cup dry sherry
  • 4 1/2 cups chicken broth
  • 4 to 5 sprigs fresh thyme
  • 3 to 4 sprigs fresh Italian parsley
  • 2 bay leaves
DUMPLINGS:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup buttermilk
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh Italian parsley
  • 1 tablespoon finely chopped fresh dill
Directions

For the stew: Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. When the oil is shimmering, add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer to a plate and repeat with the remaining chicken. Set aside.
 
Add the butter to the same pot and melt over medium-high heat. Add the onion and 1/2 teaspoon of salt and cook until soft, about 5 minutes. Add the carrots, fennel and parsnip and cook until just tender, 4 to 5 minutes. Add the garlic and when it releases its fragrance, stir in the flour and cook, stirring, for 2 to 3 minutes. Add the sherry and stir, scraping up any bits stuck to the pot. Add the broth and stir to combine.


Tie the thyme, parsley and bay leaves together with kitchen twine, drop the bundle into the broth and add the chicken, taking care to fully immerse it in the liquid. Bring the stew to a boil, reduce the heat to low, cover and simmer until the chicken is fully cooked, about 1 hour.

Remove the pot from the heat and transfer the chicken to a cutting board. Remove the bundle of herbs and discard. When the chicken is cool enough to handle, remove the skin and bones and discard. Tear the meat into bite-size pieces. Using a skimmer or wide spoon, skim the fat from the surface of the sauce in the pot. Return the chicken and any drippings to the pot and bring the stew to a simmer.

For the dumplings: In a medium bowl, whisk together the flour, baking powder, salt, baking soda and pepper. Add the buttermilk, butter, thyme, parsley and dill and stir to form a thick, very sticky dough.


 
 
Using your hands, roll the dough into balls about the size of a golf ball. Drop the dough balls into the stew spaced about 1/4 inch apart. Cover and simmer over low heat until the dumplings are firm and cooked through, about 15 minutes.
 
 
 
 

 

SOURCE: http://www.cookingchanneltv.com/recipes/tiffani-thiessen/chicken-and-dumplings.html

Saturday, May 14, 2016

Jackie Petersen’s Carrot Cake:



 

Cake Ingredients

5 eggs
2 cups sugar
1 ½ cups cooking oil
2 ¼ cups flour
1 tsp. Baking soda
1 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
2 tsp. vanilla
 ½ cups nuts
2 cups grated carrots
 1 cup crushed pineapple
 

Process:

Preheat oven to 350°
Grease and flour 10 X 14 pan (Wax paper too)
Cream together cooking oil and sugar
Add and mix eggs
Add and mix flour, Baking soda, salt, baking powder, and cinnamon.
Add and mix vanilla, nuts, grated carrots, and crushed pineapple.
Bake for 1 hour or until done.
 

Icing Ingredients

8 oz. cream cheese
½ stick of butter
1 box of powdered sugar
2 tsp. vanilla

 

Topping:

Blend cream cheese and butter.
Beat in powdered sugar and vanilla