Apartment Friendly "BBQ" Pulled Pork

 
As I may or may not have mentioned before, my tiny kitchen is, alas, not blessed with any semblance of outdoor space, save for the front stoop. Therefore, true barbecue anything is not something I can actually accomplish. However, since visiting a barbecue serving restaurant establishment last week, we've been craving barbecue here. Stumbling upon a recipe in Real Simple,  I made faux barbecue, and it wasn't half bad. Of course, to those die-hard BBQ fans, I realize this amounts to practically sacrilege. But hey, when you're having a craving and in a pinch...

Faux Pulled Pork Sandwiches

1 pork tenderloin, cut in four pieces crosswise

your favorite barbecue sauce

red wine vinegar

sesame buns

coleslaw (optional)

french fries (optional)

Place pork tenderloin pieces in a large saucepan with 1/2 cup water, 1/2 cup barbecue sauce, 1 tbsp red wine vinegar.

Simmer, covered about 20 minutes until tenderloin is "fork-tender". Remove from pan and shred tenderloin with a fork.

Mix with a little more barbecue sauce. Serve on sesame buns with a side of coleslaw and french fries.

As I said, it's not true BBQ but it really was good. 

Warm Winter Salad...yes warm.

I was all in the middle of posting another recipe but I have put that on hold to give you all this one. THIS IS FABULOUS!! I swear it's just as mind-blowingly flavor packed as the original panzanella but it's warm! Which makes it great for winter. Who wants to eat salad in the freezing winter months? Coming home from outside shoveling snow to eat......salad?!?!? No thank you! I personally want warmth and hearty flavors. Unfortunately, I also have an aversion to broth based soups. I love cream based soups but broth based: chicken noodle, french onion, minestrone, nope, not interested. But, that's really for another post.

I found this in a Martha Stewart magazine about the Tartine Bakery in San Francisco. I wish I had known about this bakery when I was there this summer. Alas. But thanks to Martha, I can enjoy some of the recipes from there, including this amazing salad.

It's the perfect answer to my need for hearty flavors and warmth. I was a little worried about making it since the original recipe called for lettuce that my husband has termed 'spiny lettuce' and categorically refuses to eat because it stabs him in the mouth. He had a bad experience once. Long story.

Anyway, digressing again. In order to make it more palatable to him, I did change the recipe a little bit. I also didn't have all the ingredients for the original dressing but mine came out great so here it all is...

Warm Winter Salad

Herb Vinaigrette

1 tsp dried thyme
1 tsp dried tarragon
1/2 cup olive oil
2 tbsp white wine vinegar
1 tbsp lemon juice
1 large clove garlic, crushed
1 1/2 tbsp Dijon mustard

Combine, mix thoroughly. Set aside.

Salad

1 loaf really good Italian or sourdough bread, sliced thickly
3 small Belgian endives, leaves separated
1 bag butter lettuce/radicchio mix
1 bag spring mix greens
4 strips bacon, cooked and crumbled
1/2 cup hazelnuts, toasted
1/2 cup Parmesan cheese

Either in the oven or on a grill pan, toast each slice on both sides until golden brown. I added a smidgen of butter to each side and a sprinkling of cayenne pepper for extra oomph. While that's toasting, get all the lettuces together for a rinsing. Pat dry. Toast the hazelnuts also.

Bad idea.

I thought it'd be a great time saver to just toss the nuts onto the grill pan with the bread. I was wrong. It took forever trying to scoop them up off the pan before they burned. They tasted great but I'd still recommend you toast them in the oven on a cookie sheet. Much easier to handle.

When the bread is done toasting, remove and slice into roughly 1 inch cubes.

Now toss the lettuce onto the hot grill pan. I'm not kidding. I got the idea from that Brewery I visited in Monteray Bay. Although the lettuce won't get the charcoal flavor from a grill pan, it does heat up the lettuce. Only leave the lettuce on the grill pan for two minutes, turning once.

 
Remove lettuce to plates. Top with bread pieces, hazelnuts, bacon and Parmesan cheese.

Stir dressing and pour over the top of each salad. Serve immediately.

YUM!

 If anybody does make this, I'd love to know what you think. Oh, and hubby said this is definitely a 'keep' recipe, despite the weird lettuces. He did really appreciate the omission of the spiny lettuce also.

Peanut Butter Pie

I have a peanut butter obsession. I blame it on my mother who has an equal obsession for peanut butter. Peanut butter on toast, on pancakes (which is the only way to eat pancakes), on a bagel with honey, on a spoon right from the jar, on Oreos. But the best way to eat peanut butter is covered in chocolate.

So with that in mind, I give you my mother's peanut butter pie recipe. I have her permission, promise.

Peanut Butter Pie

1 ready-made pie crust (I like Sara Lee)

For the Bottom Layer:

3/4 cup semi sweet chocolate chips
1 tbsp butter
3 tbsp water
1/4 cup powdered sugar

For the Peanut Butter Filling:

1 cup butter
1 cup brown sugar
1 cup all natural peanut butter
2 cups heavy whipping cream
2 tbsp powdered sugar

For the Top Layer:

1 cup semi sweet chocolate chips
2 tbsp butter
4 tbsp milk
2 tsp corn syrup

Bake empty pie crust according to the package directions, remembering to prick the pie on bottom and sides. Allow to cool.

Meanwhile, melt 1 tbsp butter with 3 tsp water in a small saucepan over medium heat. Add the 1/4 cup powdered sugar and mix well. Add 3/4 cup chocolate chips and mix until completely melted and smooth. Add more water if needed for spreading consistency. When crust is cooled, spread chocolate mixture evenly along bottom and sides of pie crust. Refrigerate until firm.

 I made two pies. Half the time, double the calories.

In a larger saucepan, combine 1 cup butter with 1 cup brown sugar. Cook on medium heat, stirring often, until mixture is melted and smooth. Refrigerate to cool.

In a stand mixer, (or a bowl with a hand mixer), combine 2 cups heavy whipping cream with 2 tbsp powdered sugar. Mix into oblivion until stiff peaks form. Remove whipped cream from mixer bowl into another bowl, cover and refrigerate. In the same stand mixer bowl, combine 1 cup peanut butter and cooled brown sugar mixture. Beat until fully incorporated. Add 1 1/2 cups of whipped cream to peanut butter mixture. Beat until mixture is smooth and creamy. (reserve the rest of the whipped cream for future use or just eat it right out of the bowl). Pour peanut butter mixture into the chocolate covered pie crust. Refrigerate until firm.

Meanwhile, in a small saucepan, melt 1 cup semi-sweet chocolate chips, 2 tbsp butter, 4 tbsp milk and 2 tsp corn syrup over medium heat. Stir constantly to avoid burnage. When chocolate is fully melted and of a spreading consistency (add more milk if necessary), carefully pour melted chocolate over the peanut butter layer of the pie. Spread with a spatula to evenly coat, being careful not to over flow the crust rim. Refrigerate until firm.

Serve with vanilla ice cream if desired. (I never said it was healthy)

The Best Chili Ever

I hate chili. I really, really do. My dear mother has spent years making chili, the regular kind and something entitled 'Salsa Chili', which many people love and I, alas, cannot stand. I don't know what it is about it. I eat all the ingredients of chili in other recipes but I have never found a recipe for chili that I ever liked...till recently.

It came from one of my best friends, the same that introduced me to Homemade Pop Tarts. Her chili is wonderful; every time I make it.

The Best Chili Ever

3 cans crushed tomatoes
1 can red kidney beans
1 can black beans
1 can chili beans
1 1/2 lbs ground beef
2 tbsp olive oil
2 bell peppers, chopped
1 good sized onion, chopped
1 good beer
1 tbsp brown sugar
1 tbsp cumin
1 tsp red pepper flakes
2 tsp garlic powder
1 tsp chili powder
1 tsp cayenne pepper
1/2 tsp Tabasco sauce

In a saute pan, combine olive oil, peppers and onion. Saute until onion is translucent. Pour tomatoes into a large stock pot over medium heat. With a slotted spoon, drain the peppers and onions and add them to the tomatoes.

Add ground beef to pan and saute until cooked through. While beef is cooking, add beans to the tomatoes. When the beef is cooked, drain and add to tomatoes. Add spices, sugar and beer to the tomatoes.

Simmer for two hours. Taste, if it's too spicy, add a little more beer. If it's not spicy enough, add a little more Tabasco and cayenne.

Serve topped with sour cream and cheddar cheese with tortilla chips for dipping.

Mama's Orange Pear Cranberry Sauce

Autumn...I love autumn. I love the crisp air and falling leaves and sweaters and PUMPKINS. (I'm obsessed with pumpkins but that's for another post) I also love autumn foods: pumpkin pie (again with the pumpkin) apple crisp, baked ham and Mama's cranberry sauce. Actually, it's more of a compote because the cranberries stay whole. But it is delicious.

Mama's Orange Pear Cranberry Sauce

3 cups fresh cranberries (you can buy them by the bag in the grocery store)
3/4 cup water
1/4 cup orange juice
1 cup sugar
3 medium size ripe pears, diced

In a large saucepan, combine water, orange juice, sugar. Heat over medium heat until sugar completely dissolves.

This was before I added the orange juice.

Add cranberries, lower heat to medium low and allow to simmer for 10 -15 minutes. Cranberries will pop. When mixture is thickened and a little more than half the berries have popped, stir in the pears and let it cook 2 more minutes.

It looks so pretty and it makes the house smell lovely.

Allow to cool before storing it in your choice of containers. I bought a 12 pack of canning jars at the grocery store and used them. The cranberry sauce looks so pretty in them.

Mama bought a bunch of pretty regular glass containers and she gives them away to friends every autumn.

This cranberry sauce happens to go on everything. My brother eats it right out of the fridge and with every meal. Someone else I know puts it on homemade muffins or bread. It's that good. Provided, of course. that you like cranberries. If you don't, I can't help you.

Eggplant Rollatini

 
There really isn't any anecdote to this recipe, sorry. We had a friend over this weekend and I wanted to make something I hadn't made in quite a while. Since she likes eggplant also, I decided to make this one. It came out quite well, if I do say so myself, and as many things, was even better the next day for lunch. Enjoy.

Eggplant Rollatini

2 eggplants, peeled and sliced lengthwise, into 1/2 inch slices
salt and pepper
3/4 cup olive oil
16 oz ricotta cheese
1 egg
1/2 cup shredded mozzarella
3 tbsp grated Parmesan
20 basil leaves, thinly sliced or 1 tbsp dried basil
2 cups tomato sauce (recipe follows)

On a large baking sheet, arrange eggplant slices and sprinkle with salt. Set aside for 15 minutes. Rinse the eggplant and pat dry. Brush each slice with olive oil

Using a grill, or in my case the grill pan from Crate and Barrel, grill slices, about 4 minutes per side.

Spray a large casserole dish with olive oil and spread 1/2 cup of tomato sauce on the bottom. In a bowl, mix the ricotta, egg, mozzarella, Parmesan and basil. When the eggplant slices are cool enough to touch, place about a tbsp of cheese mixture at one end of each slice and roll. Place, seam side down, into the casserole dish. Continue with remaining eggplant slices. Spoon remaining tomato sauce over the eggplant and sprinkle with mozzarella and Parmesan cheese, if desired. At this point, decide whether you want to cook it now or cover and refrigerate it, for up to 8 hours)

Bake, uncovered, at 375 degrees for 15 - 20 minutes, until bubbly. Serve.

Tomato Sauce (adapted from a recipe from Giada De Laurentiis)

1/2 cup olive oil
2 smallish onions, chopped small
2 garlic cloves, crushed
2 celery stalks, chopped small
1/2 tsp salt
1/2 tsp fresh ground pepper
2 32oz cans crushed tomatoes
2 dried bay leaves
1/2 tsp basil
1/2 tsp crushed red pepper flakes

In a large pot over medium high heat, saute onions and garlic in the olive oil. When onions are translucent, add celery, salt and pepper. Saute until celery is soft. Add tomatoes, bay leaves, basil and red pepper flakes. Simmer, uncovered, for about an hour or until sauce is thickened. Remove bay leaves (hopefully you can find them)

Use in a recipe immediately, cover and refridgerate or freeze for a later date.

Apologies and Caffeine

Okay, I have to ask for everyone's forgiveness. I have been a terrible blogger this month. I submit my abject apology. Of course, I could use as my excuse the fact that my computer is completely full, which I had no idea could even happen, and I can't download any photos. I've been going through everything on my computer and deleting unnecessary stuff and Mike is going to fix it so that it, um...isn't full anymore. I'm not tech savvy; I break technology. I have no idea what the proper terminology is for a full and un-full computer, something to do with memory and gigabytes and hard drives. But since I have deleted a bunch of stuff off the computer, we're going to give this another shot and see if we can get the photos to download.

To get myself back on the blogging bandwagon, provided the computer cooperates, I'm going to do a post of something I've been making a lot of: COFFEE!!!

Hey it worked!!

Unlike my beloved parents who hate the stuff, we LOVE coffee. Of course, mine must be suitably sweetened and diluted with cream, but I do love it.

This household has been on a quest for a good cup of coffee for a long time, since we got married in fact. Even a tolerable cup of coffee would have been acceptable. Alas. It only took us about four years to discover it.

When we got married, we got a mildly expensive-looking, grown-up coffee pot which made fairly horrid coffee and was impossible to clean. So we finally chucked it and bought another cheaper one from Target. That one fared better than the expensive one, believe it or not. It made good coffee once in a while, passable coffee regularly, and undrinkable coffee occasionally. And then one day, it turned itself on and started brewing coffee even though the timer wasn't set and there was no water or coffee in it! We threw it out.

We then moved on to not drinking coffee at all but that didn't really work for us. Coffee seems to start the day on a good note. So during another trip to Target, we came across a Bodum French Press. Eureka!

Coffee Making Essentials

Let me tell you, this is simple, easy and cheap and it always makes great tasting coffee.

The french press was about $25 and we bought a small coffee grinder for about $15. For the coffee brand, I prefer to buy the whole bean Breakfast Blend variety of Green Mountain Coffee and grind it fresh every morning, which takes 10 seconds. I've tried other brands of coffee but Green Mountain is our favorite.

After the coffee is ground, dump the grinds into the bottom of the french press and heat up a pot of water. When the water is just before boiling, remove it from the heat and pour it into the french press. Put the top on it and leave it alone for seven to eight minutes. Press the plunger down and pour into mugs.

Mmm...

Voila. That took no time at all and it always tastes good, except for the occasional user error.

Best of all...The french press is dishwasher safe! It can't get any better than that.