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Source: (consider it)
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Thread: Heaven: Pot Luck: Recipes 2016
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Bene Gesserit
Shipmate
# 14718
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Posted
quote:
Originally posted by Firenze:
I would think the way to go is like apple sauce - put the pitted fruit in a small covered saucepan and stew till soft and squishy. Sweeten (honey/brown sugar) or sharpen (orange/lemon juice) to taste.
Thank you ![[Smile]](smile.gif)
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Sancta Maria, Mater Dei, ora pro nobis peccatoribus
Posts: 405 | From: Flatlands of the East | Registered: Apr 2009
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Gee D
Shipmate
# 13815
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Posted
We think that a dash or 2 of a good balsamic vinegar would do the trick.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Huia
Shipmate
# 3473
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Posted
I made a kumara (sweet potato) and quinoa soup today which had a chillie pepper listed as an ingredient. I didn't have one but did have some dried chillie powder. I didn't use it because I was unsure how much to use, so it's a bit bland. If I try it again could I use the powder? and about how much?
I don't usually use them, so I'm a bit wary.
Huia
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Charity gives food from the table, Justice gives a place at the table.
Posts: 10382 | From: Te Wai Pounamu | Registered: Oct 2002
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Firenze
Ordinary decent pagan
# 619
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Posted
It all depends. Fresh chilis - even of the same variety - are variable in heat, which is also tempered by cooking. Chili powder is also variable, and, like all spices, deteriorates over time.
I have in the house fresh jalapenos, 3 different chilli powders, cayenne pepper, dried whole chilis, several bottles of chili/hot sauce. If the chili ingredient I started with doesn't seem to be delivering (and fresh can mellow out a lot) then I supplement it with powder and/or sauce as I go. Basically, keep tasting and adding.
I don't think there's any point, right up until it hits the plate - and not even then - when you can't modify a dish. So maybe a bottle of tabasco and sprinkle a few drops at table?
[ 24. July 2016, 10:38: Message edited by: Firenze ]
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Ariel
Shipmate
# 58
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Posted
quote:
Originally posted by Huia:
I made a kumara (sweet potato) and quinoa soup today which had a chillie pepper listed as an ingredient. I didn't have one but did have some dried chillie powder. I didn't use it because I was unsure how much to use, so it's a bit bland. If I try it again could I use the powder? and about how much?
It really depends on the quantity of soup you're making and how much spice you can tolerate. And what quantity (and kind) of chilli pepper the recipe calls for.
If you aren't sure about using chilli powder, start with a pinch or two, taste the mixture and see what you think. You may find a quarter of a teaspoon is about right if you're making a small quantity of soup, aren't used to spice and are wary of it; otherwise you might want more, but it really depends on recipe quantities and personal preference.
If you decide to opt for fresh chillis remember that the seeds can be very hot compared to the flesh. If you handle chilli peppers, wash your hands thoroughly afterwards before you do anything else and don't touch your face/eyes until you have.
Posts: 25445 | Registered: May 2001
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Gee D
Shipmate
# 13815
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Posted
A way to get good flavour but no blistering heat is to use a whole chilli. Add it towards the end of frying the onions etc, then add the wet ingredients. Remove the chilli before serving.
Sadly, the variety of fresh chiilis available here is very limited; nowhere near that throughout the US.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Ariel
Shipmate
# 58
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Posted
I've just tried hake baked in mayonnaise. It wouldn't have occurred to me to bake anything in mayonnaise, but actually it was quite nice (I used low calorie mayo and not too much of it) and it's a simple enough recipe to be something that could be put together quickly after getting in from work. The secret is in the proportions, so that the balance of flavours is right.
(Accompanied by roast sliced peppers, onions, tomatoes, which also worked well.)
Posts: 25445 | Registered: May 2001
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Lothlorien
Ship's Grandma
# 4927
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Posted
Ariel, my mum was an adventurous cook for her time. Used garlic when no one else would touch it and lots of different ingredients and recipes.
Occasionally she would mix curry powder (!!) with mayonnaise and coat lamb chops wit it, both sides. Then bake them. Even my fussy sister loved these. She still won't eat curry other than like this.
I remember them as quite different but tasty. I would not use curry powder now, but may try this if family were here for a meal.
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
My mouth was watering as I read that recipe - it sounds excellent!
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Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Penny S
Shipmate
# 14768
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Posted
My quick meal tonight will be reduced price carrot swede and potato mash, to which will be added peas, tomato and cheese. I am now wondering about mayonnaise.
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no prophet's flag is set so...
Proceed to see sea
# 15560
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Posted
What does "swede" refer to? Must be a local term for a vegetable.
[ 04. August 2016, 19:30: Message edited by: no prophet's flag is set so... ]
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Out of this nettle, danger, we pluck this flower, safety.
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Posts: 11498 | From: Treaty 6 territory in the nonexistant Province of Buffalo, Canada ↄ⃝' | Registered: Mar 2010
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Firenze
Ordinary decent pagan
# 619
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Posted
You can mix the yolk of hard boiled eggs with mayonnaise and curry powder, then spoon back into the whites for a tasty salad accompaniment. Or mix with cooked prawns, ditto. Or as a dressing for potato salad.
As a coating for chops, it's comparable to the tandoori style coating in spiced yoghurt, and probably fulfils the same function of flavouring the meat while keeping it moist.
However, if I wanted to enrich something like mash I'd sooner go for butter, cheese or creme fraiche.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by no prophet's flag is set so...:
What does "swede" refer to? Must be a local term for a vegetable.
Rutabaga, swede, turnip or neep depending on your locality. All are equally valid.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Pearl B4 Swine
Ship's Oyster-Shucker
# 11451
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Posted
quote:
Originally posted by :
What she said. Cut into sticks and put on the raw veggie tray with dip(s). Mmmmm.
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Oinkster
"I do a good job and I know how to do this stuff" D. Trump (speaking of the POTUS job)
Posts: 3622 | From: The Keystone State | Registered: May 2006
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Leorning Cniht
Shipmate
# 17564
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Posted
quote:
Originally posted by Firenze:
quote:
Originally posted by no prophet's flag is set so...:
What does "swede" refer to? Must be a local term for a vegetable.
Rutabaga, swede, turnip or neep depending on your locality. All are equally valid.
So if you're in a location where swedes are called turnips, what do you call a turnip? Is it also a turnip? Wikipedia's page here (TinyURL because of brackets) suggests that one option is for Scots to refer to the thing that southerners call a turnip as a "swede", which makes no sense at all. "White turnip" is pretty unambiguous, though.
Posts: 5026 | From: USA | Registered: Feb 2013
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Firenze
Ordinary decent pagan
# 619
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Posted
I don't see a problem. The orange stuff on your plate next the tatties and haggis is invariably Neep. So that leaves 'turnip' free as a designation should such an exotic cross your path.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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John Holding
Coffee and Cognac
# 158
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Posted
(White) turnips used to be uncommon in Canada -- I had never seen one on the prairies or in Ontario when I went to the UK in the late 60s and discovered a whole new meaning to the word "turnip". One sees them in most supermarkets now, and they are invariably described as turnips.
What I knew as turnips back then were larger and yellow -- in fact, what the brits call swede. Because they were also called rutabagas in Canada, probably by the hordes of slavic immigrants before WW1, they are now sometimes called that in supermarkets. But usually they are called turnips, even when they are in the bin next to the white turnips.
O Canada!
John
Posts: 5929 | From: Ottawa, Canada | Registered: May 2001
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
What I could never tolerate was the mashed carrot & swede thingy - how to ruin two perfectly good vegetables!
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Jengie jon
Semper Reformanda
# 273
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Posted
If you think neeps and turnips are confusing, then try yams and sweet potatoes. As far as I can understand there are two separate vegetables and two separate names but both vegetables can be referred to by either name. If you prefer, both names can refer to either vegetable.
Jengie
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"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
Back to my blog
Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
In my childhood, it was always carrots and parsnips, boiled to submission. It was many years before I discovered the thing to do with parsnips is to roast them.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Roast parsnips with a parmesan coating are sublime!
Here there are many different varieties of yam, most are delicious.
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Ariel
Shipmate
# 58
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Posted
I avoided parsnips for years until I was served some honey-roast parsnips with guinea fowl (in a Madeira sauce) for lunch and became an instant convert. One of the several memorable lunches I have had. The other most memorable one was - no, I won't bore you.
Posts: 25445 | Registered: May 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
Oh go on, bore us.
I've just harvested the potato tubs: as I expected, the plants had put all their efforts into leaves and the spuds are the size of marbles. But pretty, unblemished pink marbles. So I am going to microwave them whole for a few minutes and douse them in butter nevertheless.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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jedijudy
Organist of the Jedi Temple
# 333
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Posted
My BFF came over for dinner yesterday. We normally cook salmon and sweet potatoes on the grill, but since it's August, and grilling time is usually thunderstorm time, I decided to make an easy dinner of tacos.
Neither of us eat much meat at all, so I chopped up about sixteen ounces of mushrooms and cooked them down until there was about a half cup of liquid in the pan. I then added about a half a packet of low sodium taco seasoning and cooked for about three or four more minutes. Add all the tomatoes, lettuce, cheese, salsa and sour cream and it's a tasty meal!
We each made one crunchy taco, enjoyed it then looked at each other. Simultaneously, we grabbed a few taco shells, crunched them onto our plates and added the toppings. Voila, taco salad. Easier and faster to prepare and neater to eat.
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Jasmine, little cat with a big heart.
Posts: 18017 | From: 'Twixt the 'Glades and the Gulf | Registered: Aug 2001
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no prophet's flag is set so...
Proceed to see sea
# 15560
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Posted
quote:
Originally posted by Firenze:
quote:
Originally posted by no prophet's flag is set so...:
What does "swede" refer to? Must be a local term for a vegetable.
Rutabaga, swede, turnip or neep depending on your locality. All are equally valid.
Thanks. We see the other 3 terms. Though rudabaga is the spelling and means a strongerly flavoured thing.
Best ways of eating these are either baked like french fries or scallopped and made with a cheese-beer sauce.
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Out of this nettle, danger, we pluck this flower, safety.
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Posts: 11498 | From: Treaty 6 territory in the nonexistant Province of Buffalo, Canada ↄ⃝' | Registered: Mar 2010
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by no prophet's flag is set so...:
Though rudabaga is the spelling
Rudabaga is a spelling. The Googlesphere prefers the 't'.
Mother Firenze - who would have called it a turnip - always mashed it and fried it up with onions.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Ariel
Shipmate
# 58
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Posted
quote:
Originally posted by no prophet's flag is set so...:
Thanks. We see the other 3 terms. Though rudabaga is the spelling and means a strongerly flavoured thing.
That may be your preferred spelling but the rest of the world would go with rutabaga. I googled it and found 1,990 references to "rudabaga", whereas there are 1,420,000 for "rutabaga". The etymology was unhelpful. To quote Wikipedia, "This comes from the old Swedish dialectal word rotabagge, from rot (root) + bagge (short, stumpy object; probably related to bag)." Which is probably why it is sometimes known as "swede" though even the Swedes appear to have been stumped by this particular vegetable.
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Penny S
Shipmate
# 14768
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Posted
It took me a long while to get round to eating it from choice - we used to have it overboiled and diced at school, and I always expected it to be carrot, and its flavour was definitely not - in fact, at school, it had next to no flavour.
The swede dish the other night, I should warn anyone tempted to imitate it, had decided to enter for the Olympic 6.7 metre dash. Not to be repeated, though I've had the components with no bother.
Posts: 5833 | Registered: May 2009
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Piglet
Islander
# 11803
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Posted
IMNSHO the only real use for a turnip (swede/rutabaga/whatever - a large purplish thing with yellow flesh that grows in the ground) is to boil it and add it to about twice the quantity of boiled potatoes (tatties), mash together with an indecent quantity of butter and a generous grind of pepper.
You now have clapshot, to which you may wish to add a side-order of haggis.
Or sausages, if you're a haggis-wimp. ![[Big Grin]](biggrin.gif)
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Moo
Ship's tough old bird
# 107
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Posted
I can't stand turnips by themselves, but a small amount adds a lot to a beef stew.
Moo
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Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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jedijudy
Organist of the Jedi Temple
# 333
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Posted
Mmmm, turnip greens! I think folks around here pretty much ignore the root and leave it in the ground to harvest several cuttings of the greens. Turnip greens are probably the most popular in My Fair Town™ over collards and mustard greens. I love all three, and when I lived up north as a child, loved dandelion greens, too!
Unless you have a pressure cooker, turnip greens take a while to cook. I normally add a bit of pork rind or some bacon for extra flavor, but it's not necessary. Served with vinegar or hot pepper vinegar, it's a comfort meal by itself. Add blackeyed peas and rice and cornbread, and you're in Heaven!!!
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Jasmine, little cat with a big heart.
Posts: 18017 | From: 'Twixt the 'Glades and the Gulf | Registered: Aug 2001
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Gee D
Shipmate
# 13815
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Posted
quote:
Originally posted by Piglet:
IMNSHO the only real use for a turnip (swede/rutabaga/whatever - a large purplish thing with yellow flesh that grows in the ground) is to boil it and add it to about twice the quantity of boiled potatoes (tatties), mash together with an indecent quantity of butter and a generous grind of pepper.
There are 2 separate vegetables. A swede has a thickish skin, the top purple and the rest yellow, yellow flesh and a full flavour. The French say that its only use is as cattle feed.
Turnips have a much thinner skin, very like that of a potato or carrot, and quite white with a bit of purple at the top. The flesh is much lighter in colour as is the flavour. If you're lucky, you can get them about the size of large radish, when they can be scrubbed then cooked whole without peeling. These tiny ones are delicious boiled and tossed in butter, or roasted in duck fat with statins served on the side.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Ariel
Shipmate
# 58
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Posted
quote:
Originally posted by Gee D:
There are 2 separate vegetables. A swede has a thickish skin, the top purple and the rest yellow, yellow flesh and a full flavour. The French say that its only use is as cattle feed.
The French are missing out then. This thread is making me want to go out and buy a swede for the pleasure of rediscovering it as a vegetable.
Turnips can be great too but (like swedes) they can be the devil to prepare. You need strong hands and the best kind of strong sharp knife to prepare them. I still haven't worked out whether a serrated knife is best or not, it was such a struggle with any of the ones I tried that I didn't repeat the experience.
Posts: 25445 | Registered: May 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by Gee D:
These tiny ones are delicious boiled and tossed in butter, or roasted in duck fat with statins served on the side.
I suppose if you are using duck fat, you would indeed need lipid-lowering medications that reduce cholesterol. Nobble the problem at source.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Ariel
Shipmate
# 58
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Posted
You could do worse than fry some chopped garlic and onions together, toss in some chopped chorizo, then add a white fish steak (hake for preference but use what you want), throw in some white wine and paprika, sprinkle with salt and pepper and cook until done.
Fresh crusty bread for the juices with roast veg on the side, or you could add sliced/diced potatoes at an earlier stage and make it into a one-pot. Substitute dry cider for the white wine if you like. It's a simple, versatile recipe that bears tweaking and experimentation. I may try adding some chopped apples next time with the cider.
[ 07. August 2016, 18:01: Message edited by: Ariel ]
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Firenze
Ordinary decent pagan
# 619
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Posted
I think I've found a way to make tofu tasty.
Cube firm tofu and put it between layers of kitchen roll. Weight it with a plate or chopping board and leave for 20 minutes or so. Toss the cubes in seasoned cornflour. Oil and heat a shallow pan and lay the cubes in a single layer. Turn carefully until brown and crisped on all sides.
Season some more. The interior still doesn't taste of anything, but its creamy texture goes nicely with the savoury, crispy coating.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Lothlorien
Ship's Grandma
# 4927
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Posted
quote:
Originally posted by Lamb Chopped:
Tofu squares fried in oil and soy sauce are pretty good.
With grated ginger in the marinade this makes a yummy snack. Make sure to use firm tofu, not the silken which will fall into bits.
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Buy a bale. Help our Aussie rural communities and farmers. Another great cause needing support The High Country Patrol.
Posts: 9745 | From: girt by sea | Registered: Aug 2003
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Does anyone have any simple recipe for a complete novice to smoke a piece of fish?
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Jengie jon
Semper Reformanda
# 273
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Posted
quote:
Originally posted by Firenze:
I think I've found a way to make tofu tasty.
Cube firm tofu and put it between layers of kitchen roll. Weight it with a plate or chopping board and leave for 20 minutes or so. Toss the cubes in seasoned cornflour. Oil and heat a shallow pan and lay the cubes in a single layer. Turn carefully until brown and crisped on all sides.
Season some more. The interior still doesn't taste of anything, but its creamy texture goes nicely with the savoury, crispy coating.
But the art with tofu in my book is not to make it tasty, but as a carrier for flavours.
Vegan white sauce
silken tofu and almond milk in blender with whatever flavouring you want (I want cheesy tomato tonight so it will be yeast flakes and sundried tomato paste), whiz, empty blender contents into pan and heat. I have a mushroom version and an avocado one that really does well as an alternative to bechamel. I will serve over asparagus, mushrooms and pasta.
The more runny you want it the higher the portion of almond milk. I suspect that other milk alternatives would do as well.
Jengie
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"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
Back to my blog
Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
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Ariel
Shipmate
# 58
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Posted
quote:
Originally posted by Welease Woderwick:
Does anyone have any simple recipe for a complete novice to smoke a piece of fish?
I've never tried it, but here's the Telegraph's handy how-to. Hope this helps.
It's worth dropping round to the supermarket fish counter after work to see what reduced-price items are going. I've been enjoying improvising recently based on what I find.
Reduced-price calamari dinner:
Buy 1 packet reduced-price calamari rings. Fry some chopped garlic, add (tinned) chopped tomato and puree, let them cook for a bit, add the calamari rings, some chopped chorizo and fresh basil, season with sea salt and black pepper, add some lemon juice to taste.
Meanwhile cook some fine noodles separately then drain, add to the pan with the calamari mix, stir through thoroughly and serve with a sprinkling of Parmesan. Your actual cooking time from start to finish will be about 10 minutes (keep an eye on the calamari rings as they only need a couple of minutes). Quick, easy, flavoursome, and the red, white and green look pretty in the dish.
Posts: 25445 | Registered: May 2001
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Very helpful, thanks - smoking with a hard fruit wood like mango or jackfruit sounds fun - but not and never durian just in case, not that it grows here but the mere idea is just plain ![[Projectile]](graemlins/puke2.gif)
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Firenze
Ordinary decent pagan
# 619
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Posted
Just back from a couple of nights away atba country house hotel. Where the chef definitely had a way with eggs. One breakfast I had Eggs Royale (same as Benedict, but with smoked salmon instead of ham). The particular glory there was a very light, very lemony mayonnaise.
But the star of the show was what was described as Cullen Skink Veloute. The sauce/soup was poured round various bits and pieces - pureed leek, teensy sauteed potato cubes, shard of bacon - but principally a poached egg, breadcrumbed and deep fried (while still managing to stay runny on the inside).
It was one of the rare occasions when I felt chefy futterings with food actually yielded something memorable.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Lothlorien
Ship's Grandma
# 4927
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Posted
WW, I have an electric smoker in which I can use different chips. A bit of honey or sugar on my salmon and the result is very good. However, hot smoking like this is not a preservative method. I was not sure what you wanted the fsh for. To keep or eat straight away. A search on Swedish smokers will probably turn something up and you may find there are already such appliances where you are. I haven't used mine much lately as one son placed it on top pantry shelf well out of my reach.
[ 12. August 2016, 22:26: Message edited by: Lothlorien ]
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Buy a bale. Help our Aussie rural communities and farmers. Another great cause needing support The High Country Patrol.
Posts: 9745 | From: girt by sea | Registered: Aug 2003
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Piglet
Islander
# 11803
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Posted
Firenze, those futterings sound utterly divine. Eggs Royale (when done nicely) is well-named: truly a dish fit for a king, and Cullen Skink is one of my favourite soups (but sadly not one I've had in years).
There's a restaurant here where they do a smoked-salmon chowder*, which is v.v. good, and I suppose is the next best thing to Cullen Skink.
* as part of a $9.99 lunch combo deal, which is about the best value you can imagine.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Clarence
Shipmate
# 9491
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Posted
Does anyone have a suggestion for a sauce for pulled pork? Something other than the standard barbecue style of thing? Any help would be greatly appreciated - it's for a family dinner on the weekend - the pork is being provided but something different is wanted.
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I scraped my knees while I was praying - Paramore
Posts: 793 | From: Over the rainbow | Registered: May 2005
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Kittyville
Shipmate
# 16106
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Posted
How about something like this , Clarence?
[Code fix]
[ 30. August 2016, 14:33: Message edited by: jedijudy ]
Posts: 291 | From: Sydney | Registered: Dec 2010
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Firenze
Ordinary decent pagan
# 619
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Posted
Pork lends itself to fruit. I sometimes do a sauce based on oranges. I can't give a recipe since I re-invent it every time - but the idea is combine meat juices and the juice and zest of orange and reduce until syrupy. Adding in the likes of redcurrant jelly or lemon juice to sweeten or sharpen to taste.
Caramelised apple wedges or pineapple rings might be nice. And plums are seasonal - an unsweetened compote?
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
quote:
Originally posted by Clarence:
Does anyone have a suggestion for a sauce for pulled pork? Something other than the standard barbecue style of thing? Any help would be greatly appreciated - it's for a family dinner on the weekend - the pork is being provided but something different is wanted.
Carolina style sauces are centered on vinegar instead of tomato sauce. This is one example:
quote:
North Carolina Vinegar Sauce
Ingredients:
2 cups apple cider vinegar
2 tablespoons dark brown sugar
1 tablespoon ketchup
1 tablespoon Texas Pete's (or other hot sauce like Frank's)
1 teaspoon red pepper flakes
1 teaspoon ground black pepper
1 teaspoon kosher salt
Directions:
Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. Whisk until the sugar and salt is completely dissolved, remove from heat, and allow to cool to room temperature.
Pour the sauce into a jar or squeeze bottle and let rest in the refrigerator one day before using.
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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