Sorry I haven't really posted lately, but I did start a new blog. Go check it out. It's called Thyme to Make Cents, It's about ways to earn money, so far the posts are mostly about Swagbucks. If you have thought about joining, there is a link in my posts that also has a code for 50 extra swagbucks to start off with.
Thursday, January 23, 2014
Thursday, May 31, 2012
Pork barbecue, slaw and onion rings
Pork butts were on sale last week so I needed to find a recipe for barbecue, of course I've made it before but never found a recipe I really liked. So at 9:30 the morning I was planning to cook it I was trying to find a recipe. I had one from Food Wishes bookmarked. He has a video for it and when he pulled the bone out the entire thing fell apart it was so tender, unfortunately his recipe take 12 hours, still I would like to try his method of cooking. So I found another recipe at Bird Food with a more reasonable cooking time, 300 degrees for 6 hours. That's better! Her recipe also had a dry rub, but I didn't have any dry mustard so I had to search for another rub. Found one! Culinary Infatuation had one with ingredients I had on hand though I did alter it slightly.
The recipe I used ended up being....
1 5lb pork butt (shoulder)
2 tbs chili powder
1 1/2 tbs cumin
2 tbs smoked paprika
2 tsp garlic powder
1 tsp cayenne pepper
1 1/2 tbs brown sugar
1 tbs coarse salt
1 tbs black pepper
liquid smoke
Preheat oven to 300 degrees. Mix the ingredients for the rub. Rub on the pork butt. Place butt in enameled dutch oven. put in a ramekin of about a tsp of liquid smoke and filled with water. (next time I would rub smoke on the meat then coat with rub and add a little water to the bottom.) Cover with lid and bake. I checked after about 4 hours and was getting very tender and a little dark so I reduced the temperature to 200 degrees for the remaining 2 hours.
When done remove bone and transfer to cutting board, I used tongs and it was very tender and falling apart. Chop or pull the pork to your desired consistency. Add the barbecue sauce of your choice and make your sandwich.
I really did like this recipe, I might play around with the rub but the technique is definitely a keeper.
Most people in these parts like slaw on their barbecue sandwiches, not me, but most do. The only slaw I actually like is from KFC, so I decided to try a copy cat recipe that I found on food.com.It had good reviews and for good reason it really did taste a lot like Kentucky Fried Chickens coleslaw. The only substitute I mad was using a tri-color bagged slaw mix that I chopped a little finer by pouring it in a bowl and using kitchen scissors to cut in into smaller pieces. I think it would have been a little closer if I had just used green cabbage.
KFC Coleslaw
8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrot
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
Cabbage and carrots must be finely diced.( Not too fine or it won't be like KFC). Pour cabbage and carrot mixture into large bowl and stir in minced onions. Mix remaining ingredients until smooth. Pour over vegetable mixture and mix thoroughly. Cover bowl and refrigerate several hours or overnight before serving.
On night two, I made onion rings to go with the leftovers. A quick and easy way to make onion rings it some take some pancake mix, the kind where you just add water, mix it with water until its the thickness you want it to be, slice your onions into rings and coat in the mixture. Fry them until brown. I used about half an inch of oil in my cast iron skillet.
I added some to my sandwich and they gave it a nice little crunch.
The recipe I used ended up being....
1 5lb pork butt (shoulder)
2 tbs chili powder
1 1/2 tbs cumin
2 tbs smoked paprika
2 tsp garlic powder
1 tsp cayenne pepper
1 1/2 tbs brown sugar
1 tbs coarse salt
1 tbs black pepper
liquid smoke
Preheat oven to 300 degrees. Mix the ingredients for the rub. Rub on the pork butt. Place butt in enameled dutch oven. put in a ramekin of about a tsp of liquid smoke and filled with water. (next time I would rub smoke on the meat then coat with rub and add a little water to the bottom.) Cover with lid and bake. I checked after about 4 hours and was getting very tender and a little dark so I reduced the temperature to 200 degrees for the remaining 2 hours.
When done remove bone and transfer to cutting board, I used tongs and it was very tender and falling apart. Chop or pull the pork to your desired consistency. Add the barbecue sauce of your choice and make your sandwich.
I really did like this recipe, I might play around with the rub but the technique is definitely a keeper.
Most people in these parts like slaw on their barbecue sandwiches, not me, but most do. The only slaw I actually like is from KFC, so I decided to try a copy cat recipe that I found on food.com.It had good reviews and for good reason it really did taste a lot like Kentucky Fried Chickens coleslaw. The only substitute I mad was using a tri-color bagged slaw mix that I chopped a little finer by pouring it in a bowl and using kitchen scissors to cut in into smaller pieces. I think it would have been a little closer if I had just used green cabbage.
KFC Coleslaw
8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrot
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
Cabbage and carrots must be finely diced.( Not too fine or it won't be like KFC). Pour cabbage and carrot mixture into large bowl and stir in minced onions. Mix remaining ingredients until smooth. Pour over vegetable mixture and mix thoroughly. Cover bowl and refrigerate several hours or overnight before serving.
On night two, I made onion rings to go with the leftovers. A quick and easy way to make onion rings it some take some pancake mix, the kind where you just add water, mix it with water until its the thickness you want it to be, slice your onions into rings and coat in the mixture. Fry them until brown. I used about half an inch of oil in my cast iron skillet.
I added some to my sandwich and they gave it a nice little crunch.
Friday, May 18, 2012
Carrot Cupcakes with Orange Icing
Yum! These cupcakes are really good. The cakes themselves were nice and moist with a good texture. I used regular dark raisins instead of golden because that's what I had. You could use a little bit more spice. They would have been a little bland had it not been for the flavorful icing. I didn't measure the orange zest, I zested one orange and used half in the cake and half in the icing, I'd say next time use three quarters in the cake and and the rest in the icing. If you are planning to make them for an occasion where appearances matter then you should make the icing as late as you can, it seems to break down a little faster than it most similar icings, maybe the acid from the juice.
I would definitely make these again and I loved the flavor of the icing. The recipe came from Adventures of a Baking Brunette.
Carrot Cupcakes with Orange Icing
For cupcakes
2 cups of grated carrots
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Dash of allspice
Zest from a large orange
3/4 cup vegetable oil
2 Jumbo eggs (or 3 large, as the recipe says)
3/4 cup dark brown sugar
1/4 granulated sugar
1 teaspoon pure vanilla extract
1/2 cup of golden raisins
For icing
1 1/4 cups confectioners sugar
1/2 teaspoon grated orange zest
2 to 3 tablespoons fresh orange juice
Make cupcakes:
Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.
Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.
Whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg in a bowl.
Whisk together oil, eggs, brown sugar, granulated sugar, grated carrots, orange zest and vanilla in a large bowl, then stir in flour mixture until just combined. Then add raisins and fold into batter.
Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.
Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
Make icing:
Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off.
I would definitely make these again and I loved the flavor of the icing. The recipe came from Adventures of a Baking Brunette.
Carrot Cupcakes with Orange Icing
For cupcakes
2 cups of grated carrots
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Dash of allspice
Zest from a large orange
3/4 cup vegetable oil
2 Jumbo eggs (or 3 large, as the recipe says)
3/4 cup dark brown sugar
1/4 granulated sugar
1 teaspoon pure vanilla extract
1/2 cup of golden raisins
For icing
1 1/4 cups confectioners sugar
1/2 teaspoon grated orange zest
2 to 3 tablespoons fresh orange juice
Make cupcakes:
Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.
Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.
Whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg in a bowl.
Whisk together oil, eggs, brown sugar, granulated sugar, grated carrots, orange zest and vanilla in a large bowl, then stir in flour mixture until just combined. Then add raisins and fold into batter.
Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.
Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
Make icing:
Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off.
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