Tag Archives: mayo

Simple BBQ Pulled Pork and Easy Coleslaw

I am very grateful we built our dream home with an amazing kitchen several years ago. I am extremely happy I fought so hard to get my Viking stove. I cannot be totally positive but I do wonder if we would have been so adventurous with meals if we didn’t make the decisions we did.

pulled pork 009

I am not saying we have made, eaten or even tried most of what is out there, but we have discovered some pretty awesome staples that we have added to our meal rotation.  Pulled Pork Sandwich with Coleslaw was something pretty foreign for us a few years back. Plus I am pretty much the only one that enjoys coleslaw, especially with my guys; they turned their noses up when I told them how to put the sandwich together;  actually I think the first time, I put them together and put the plate in front of them.  I had to do some convincing this is how they are supposed to be eaten – try it you might like it.  Voila’ success, we all thought, where have these been; all our lives!!!  It’s kind of funny my son has more pork to slaw ratio but my husband piles on the slaw.

My mother is visiting this week and I was totally surprised when she declared while bringing the fish taco up to her mouth that “here it goes the first fish taco I have ever eaten” I had NO idea she hadn’t tried them before. I will not share her exact age because she will read this and kill me, especially since she will still be here when I post this. But she is 70+ and loved her “first taco” I think that is pretty darn cool. I wonder if she too thought – damn where have these been all my life?

I hope by reading this you might try something a little outside your comfort zone, it would encourage it with kids especially, I have too many friends that have some serious picky eaters. I am very grateful my kids are on this food journey with me. I’m pretty sure; actually I’m positive that my beautiful daughter living in Japan is even more adventurous with food than I am. When she comes home she’ll have to share some recipes with her Mom.

pulled pork 001 pulled pork 004 pulled pork 006 pulled pork 008

Simple Pulled Pork

3-4 lb. Pork Shoulder or Butt

Root Beer to cover

Place Pork in a slow cooker, cover with the Root Beer; cook on low all day, mine is on 9 hours while I am at work. When you get home, dump the liquid, put the pork back in the slow cooker and you should be able to take 2 forks and shred all of it. Add a container of your favorite BBQ sauce, I use Sweet Baby Rays. Turn the slow cooker on high for 15-20 minutes and serve.  You can add more sauce as needed.

Quick Cole Slaw

1 bag of tri-colored coleslaw

1 cup of Mayo

¼ cup Dijon mustard

1 Tbs cider vinegar

1 lemon juiced

Pinch of sugar

1/2 tsp celery seed

Several dashes of hot sauce

Kosher salt & freshly ground black pepper

Combine all the above ingredients; add to the coleslaw and let set for 10-15 minutes until it melds.

Create your delicious sandwich, get some nice hearty rolls and add a scoop of pork and a scoop of slaw. You are going to need a few napkins

pulled pork 010

Enjoy!

Lobster Cakes

Last week was a long busy week.  So the weather being perfect on Friday we decided to chill out on the patio with no real plans.  I was on my way to the patio when my mother-in-law and niece stopped over for a minute; yeah right!  I opened a bottle of wine and that was it. When my son got out of the shower he came out; when my husband got home he did not even go into the house, just walked right over sat right down work clothes and all.  After a couple of glasses they called my father-in-law to see if he wanted to walk over; they live next door. It was obvious we were all going nowhere fast.

stairs 035

 

 

Now to feed everyone without spending time doing it!  I had no intention of “making” dinner remember we were chilling out tonight. I decided this was a great opportunity to get rid of some of the fruit that was going to go bad if not eaten soon.  It amazes me that fresh strawberries can be in plain sight when you open the fridge but my guys won’t eat them.  Same goes for all fruit that requires effort in my house, as soon as I peel, slice, wash etc. they can’t get enough of them but until I do, they sit! I grabbed a platter and a bunch of small bowls and washed and cleaned, grapes, cherry’s, strawberries and blueberries.  The bowls all came back empty except for the blueberries, not a lot of flavor.

Our patio guests were still sticking around so for the next round I brought out caprese salad, I used up the last of my tomatoes, some leftover mozzarella and luckily I had a leftover French baguette so I crisped up some crostini’s.  Still outside and another bottle of wine opened. I brought out various cheese, some leftover ham slices and crackers.  The mosquitos (NH’s state bird) finally drove us inside around 7:30.  I believe another bottle of wine was opened.  I had some leftover salsa and a half eaten bag of chips.  Had is the optimum word.  Everything I brought out they ate.  Last but not least I had made up and froze some lobster cakes a week or so ago from leftover lobster, yes we had lobsters we could not eat. I heated up the oven threw them in a bit and made a quick dipping sauce from mayo, sweet relish and Frank’s hot sauce.  My in-laws kept commenting that my fridge has a better variety of stuff versus theirs.

They all wanted to know when I would be cleaning out my fridge again so they could all come and sit for a spell. stairs 009 stairs 014 stairs 021 stairs 025 stairs 029

 

 

stairs 038

Lobster Cakes

2 fresh Maine lobster meat cut up in nice size pieces

1 large egg

¼ cup mayo

1½ tsp Dijon mustard

1½ tsp Old Bay seasoning

1 tsp fresh lemon juice

½ tsp Worcestershire sauce

Kosher Salt

1¼ cups fresh breadcrumbs from white bread

1 Tbs chopped fresh parsley

1 Tbs unsalted butter

Place lobster in a medium bowl and set aside

In a small bowl whisk the egg, mayo, mustard, old bay, lemon juice, Worcestershire and ¼ tsp salt. Scrape mixture over the lobster and mix gently, do not over mix.

Sprinkle the breadcrumbs and the parsley over the mixture and mix them thoroughly but gently, you don’t want to turn this into mash it should be loose.  Cover and refrigerate for 1 to 3 hours.

Shape the mixture into 7 to 9 cakes about 1 inch thick. In 12 inch skillet heat the butter and a little olive oil over medium heat. When the butter is frothy, add the cakes to the pan.

Cook until dark golden brown about 4 minutes. Flip the cakes, reduce the heat to medium low and continue cooking until the other side is well browned. 4-5 minutes.

Serve with salsa or another condiment. Again I made a quick mayo, relish, hot sauce that was a huge hit; remember they ate all of the salsa earlier.

My nemesis – the hard boiled egg white chocolate chip craisin cookies

Who would ever think that they would be taken down a few pegs by a hard boiled egg?

My eggs are not pretty so I thought I would share a picture of one of my Orchids

My eggs are not pretty so I thought I would share a picture of one of my Orchids

If I were ever on Iron Chef or Chopped and the secret ingredient was an egg that you had to have at least one be hardboiled in some form or fashion per dish. I would be chopped first round and it would be the biggest Iron Chef upset bar none. It’s not that I can’t cook them so they come out perfect which I can; they come out yellow, no brown rings (overcooked) or still semi raw but they are golden yellow as they should be. I for some strange bizarre reason cannot peel the damn things without making a complete and utter mess of the kitchen, the sink and worst of all the poor little egg. I have tried adding vinegar, salt separately and together.  I have tried peeling the cold, warm, hot. under water without water and even with a spoon.  Nothing works for me.

I have seen many deviled eggs in my days, not a huge fan of eating them but when I see them at parties and cookouts; trust me I look to see if the whites are a beaten up as mine when I am done with them. I have a couple of theories on this. Either everyone else has mastered the process and I am destined to never be included in that crowd OR they make twice as many as they need and only show off the pretty ones. Earlier this week I made 5 hardboiled eggs; my guys love deviled eggs which is the only reason I keep making them. I only had two that were worthy of going out in public, thankfully the guys just throw them in their mouths and don’t bat an eye at them. One was SO pathetic that there was no way that it could even be turned into a devil, that one I ended up cutting up and threw it on my salad that I made for my lunch.  I usually post a picture or two but I am embarrassed to show off my ineptitude with hardboild eggs.

My deviled eggs are traditional – a little bit of white vinegar, some dry mustard and some mayo, a little salt and white pepper Mix well and I put that into a zip loc bagie, clip a corner and fill the eggs.  Sprinkle a little paprika et voila.

Cookies 007Cookies 012

Since I didn’t take pictures of the eggs I thought I would share something that I know is yummy and looks good to boot.

1 Cup softened unsalted butter (not melted)

1 Cup packed brown sugar

1/2 Cup Sugar

Cream the above –  Beat in

2 Eggs

1 tsp Vanilla

Combine the below

1 1/2 Cup Flour

1 Tsp Baking Powder

1/4 tsp Salt

Stir in

3 Cups old fashioned oats

Add a bag of white chocolate

and a 10 oz bag of craisins

either spray a sheet pan or cookie sheet or use a silpat – drop by spoonfuls onto sheet and bake at 350′ for 10-12 minutes – do not over cook, let set on the sheet for a minute or two ENJOY!

Croutons & Coleslaw admission

I am proud to admit that I have not purchased a bag or box of pre-made croutons in at least 13+ years.  I was literally at the grocery store just a few hours ago and saw a couple picking up a bag; I had to chuckle to myself because I was actually contemplating telling them how easy it was to make their own and that they are handsdown better than what you can buy at the store any day of the week.  I can see the headlines now; women arrested in Market Basket produce for accosting couple over bagged croutons.  I refrained… I then saw the same couple pick up a premade bag of salad; I tried not to judge. I am not perfect by any stretch; I have made my own coleslaw many times over the years but I will confess that it is way easier to buy a tri-color bag of shredded cabbage and carrots; I do make my own dressing for the slaw but sometimes everyone needs a little assistance.

Image

I have been trying to help my family eat a little better.  While we are definitely foodies and only want to eat food we like; which is not always the most healthiest choices and we don’t really adhere to the motto “eat less” either.  I figured if we had a salad before each dinner maybe we wouldn’t eat as much steak, chicken, pork chops, lasagna or whatever we are eating for dinner.  Last week I made some pretty yummy salads I must admit, They were more like a meal since I added some leftover bacon and I made a couple of hard boiled eggs.  My salads tend to be whatever we have in the produce drawer, I found that really like adding sno-peas, they add some really nice crunch and are very sweet. I cut off the ends, blanch for a minute remove from the heat; add to a ice water bath so they stay green and crunchy. (my salad is the one without the raw onion – I don’t like raw onions at all and I have no desire to learn)

croutons 009

croutons 004

Croutons

Crust removed from whatever bread you want to make the croutons from.  I tend to make croutons every time we have leftover French or Italian bread that we had for dinner the night before, I have also used whatever sandwich bread we have in the drawer.

Day old Bread

Olive oil

Garlic Salt

Salt

Dried Parsley

Remove crust; cube into the size you want to eat; place in a ziploc bag; add olive oil; just enough to lightly coat the bread.

Bake in a 350’ oven for 15-20 minutes until lightly browned

If you are in a pinch you can pan sear them; I tend to do this in the morning if I make a salad for work

Cole Slaw

1 bag of tri-colored coleslaw

1 cup of Mayo

¼ cup Dijon mustard

1 Tbs cider vinegar

1 lemon juiced

Pinch of sugar

1/25 tsp celery seed

Several dashes of hot sauce

Kosher salt & freshly ground black pepper

Combine all the above ingredients; add to the coleslaw and let set for 10-15 minutes until it melds.  Great on pulled pork sandwich!