Slow Cooked Pulled Pork

Slow Cooked Pulled Pork
7 Servings

On a Kaiser roll, on top of rice, in a bowl for chips and dip, or naked, this pulled pork recipe is deliciously satisfying, low in fat, protein packed, and high in fiber. Oh, did I mention how easy preparing, cooking, and cleaning up is with this dish? Just let the crock pot work its magic.

Feel free to modify or make any improvements to it you think will work! For instance, I love the fresh herbiness of cilantro, but not everybody might agree with me and the pulled pork will still be delicious without it. And, I added black beans and onions to the recipe because I know how well they go with shredded pork based on my brother's bean dip. All told, cilantro, black beans, and onions weren't in the original recipe I found on AllRecipes.com, but the cook's addition of root beer isn't a standard ingredient either for pulled pork, yet it rocks as a caramelizing liquid. Trust your instincts and if it doesn't work out, take what you learned from the experience and try again. That's what I love about cooking. It's a creative process, not a microwave!

Pulled Pork
Total Preparation and Cooking Time: 6 hours

Ingredients
Pork (I used 2 lbs of boneless spare ribs because it was on sale, but other cooks have suggested "Boston Butt," pork tenderloin, and shoulder cut. You could even try this recipe with beef or chicken.)
Root Beer, 1 can
Onion, small, diced
Black Beans, 1 16-ounce can
Cilantro, 1 tbsp, chopped
BBQ Sauce, 1 cup

1. Turn your crock pot on low.
2. Place pork in crock pot.
3. Pour in root beer.
4. Cover and continue cooking on low for 5 hours. Flip meat occasionally.
5. After five hours, keep crock pot on low, but check meat for "shredability." If done, remove the meat from tge pot, shred, and set aside.
6. Drain liquid from pot. (Use oven mitts).
7. Place diced onion and drained black beans into empty pot.
8. Drizzle onions and beans with a little extra virgin olive oil.
9. Return shredded pork to pot.
10. Top with chopped cilantro.
11. Top with BBQ sauce.
12. Mix ingredients and finish cooking pulled pork mixture on low for an hour. This last step really tenderizes everything.
13. Serve any style you like. I think tomorrow I will have some leftovers with melted cheese on top of rice!

Savory Summer Recipes: Meals for Two

During the summer, nothing hits the spot like quick and easy meals made with bright flavors and seasonal ingredients. Skip going out to a restaurant to spend $50+ for one night's meal and instead, use that hard earned money on a week's worth of scrumptious meals for you and your loved one.  For Kyle and myself, homemade happiness is money well spent.

Cousin Tracy & Auntie Margaret's Summer Rolls

Summer Rolls

Ingredients

Vietnamese Summer (or Spring) Roll Rice Paper Wrappers, 8

Large Bowl of Hot Water

Hoisin Sauce 

Shrimp, 16 boiled and chilled

Basil

Bean Sprouts

Rice Noodles, boiled and drained

Lettuce (hearts of Romaine)

Lime Juice

1. Dip rice wrapper in hot water until pliable.

2. Spread a spoonful of hoisin sauce down the center of the wrapper.

3. Lay two shrimps on top of the sauce.

4. Cover shrimp with basil, bean sprouts, rice noodles, and lettuce.

5. Add more hoisin sauce and lime juice to desired taste.

6. Wrap, roll, and enjoy.  Best eaten right away.

Simple Curried Chicken Salad Sandwich

Curried Chicken Salad

Ingredients

Roast Chicken Breasts, 2, chilled and cubed

Fuji Apple, 1

Fage Greek Yogurt, 1 cup

Mayonnaise, 1/4 cup

Curry Powder, 1 tbsp

Walnuts, 1/2 cup, toasted and chopped

Basil, chopped

Salt to taste

Combine:

1. Roasted chicken breasts (almost all grocery stores sell pre-roasted chicken for $4.99).

2. Fuji apple cubes

3. Greek yogurt, mayonnaise, and curry powder.

4. Walnuts and basil.

Island Style Panzanella and a Turkey Burger

Island Style Panzanella (Bread Salad)

Ingredients

Day-old Baguette or toasted Baguette, cubed into crouton size pieces

Precooked Petite Shrimp, 1/2 pound

Cherry or Kumato Tomatoes, 1/2 cup, chopped

Avocado, 1/2 cup, cubed

Basil, 2 tbsp, chopped
White Onion, 1/8, small diced

Goat's Milk Feta Cheese, 2 tbsp, crumbled

Extra Virgin Olive Oil, 1 tbsp

Red Wine Vinegar, 1 tbsp

Lime Juice, 2 tsp

Salt and Parmesan, to taste

1. Toss all solid ingredients together starting from the top of the list.

2. Pour in all liquid ingredients to taste.

3. Season with salt and parmesan to taste.

Turkey Burgers

Ingredients

Bacon, 2 slices

Ground Turkey, 1 cup

Egg, 1 large

Italian Style Bread Crumbs, 2 tbsp

Avocado, 1, sliced

Goat's Milk Feta, 1/4 cup, crumbled

Tomato, 1 small, sliced

Kaiser Buns, 2, toasted

1. Mix together raw turkey, egg, and bread crumbs with your hand until solid enough to form in flat, round patties. Set aside for now.

2. Fry bacon in a pan.  Keep bacon moving so it doesn't burn.

3. Set crisped bacon aside. Keep rendered fat in pan over medium heat.

4. Now, we're going to fry up the turkey patties in the bacon renderings. If you've flattened the patties enough, it shouldn't take long to cook them on both sides to well-done.

5. Spread avocado on both the bottom and top halves of the kaiser buns.

6. Set turkey patties on top of the bottom halves of the buns.  Top with feta, tomato slices, and a slice of bacon (snap in half, crisscrossed).  Close the turkey burgers with the tops of the buns, and down the hatch they go!

A Harry Potter Inspired Dinner

The Sorting Hat
Baked Brie With Apple Glaze
Serves 4

In honor of Harry Potter and the Deathly Hallows II, which Kyle and I will be seeing in exactly one hour in 3-D in VIP reserved seating, I concocted a meal for two inspired by the Hogwarts House Elves, Mrs. Weasely, Hagrid, and the rest of the Wizarding World of Harry Potter.  Basing dinner off of such a whimsical idea took my routine cooking to a whole new level of originality and deliciousness. These items would impress any time of the year and on any occasion really, even just a casual dinner at home. As always, feel free to use your imagination to create variations of these recipes that would best suit your tastes or based on what's available to you in your local market. Hope you try out any one of these delectable delights, or better yet, as a whole meal - the apples do tie the dinner together quite well.  Bon Appetit, Beteavon, and Guten Appetit to Harry's international friends!

Baked Brie with Apple Glaze
Ingredients
Pillsbury Crescent Rolls, 1/2 tube
Brie, 3/4 pound
Apple Jam, 2 tbsp
Honey, 1 tbsp
Fuji Apple, 1/8, diced
Caramelized Pecans, 6, diced
Sea Salt
Olive Oil
Butter, 1 tbsp

1. Preheat oven to 375 F.
2. Roll out connected crescent rolls onto a pie pan. It should form a large square.
3. In the middle of the square, place the brie, cut and shaped into a large cube.  Leave rind on for flavor.
4. Now, for the toppings. Top the brie with apple jam, honey, diced apples, carmelized pecans, and sea salt.  Drizzle with olive oil.
5. Wrap up brie with crescent roll flaps. Spread butter on top for a golden crust.
6. Bake for 20-25 minutes, or until golden brown.

Hoggy Rib Chop with Grilled Apples and Spinach

Pork Rib Chop with Grilled Apples and Spinach

Ingredients

Bacon, 2 slices

Pork Rib Chops, 2, Bone-In

Sea Salt and Cracked Black Pepper

Butter,1 1/2 tbsp

Brown Sugar, 2 tbsp

Fuji Apple, 1 cup cut into 1/2 inch slices

Apple Juice, 1/2 cup

Apple Cider, 2 tbsp

Baby Spinach, 1 bag

1. Preheat a grill pan (a frying pan will suffice), to low-medium heat. Grill bacon, turning constantly so as not to burn bacon. About half-way through, turn up to medium to speed up cooking. Cook until fat is rendered and bacon is crisp. We are only going to use the rendered fat, but you can eat the bacon for fun or crumble into spinach later.

2. While bacon is crisping, season pork rib chops with sea salt and cracked black pepper. Using the same pan as the bacon, grill both sides of the pork rib chops on medium heat in the center of the pan about six minutes per side until browned (cooking thermometer should read 160 F inserted horizontally into the side).  Place pork rib chops on a foil-lined plate and tent with foil to keep them warm while we cook the sauce.

3. Pour remaining drippings from grill pan into a saute pan. Warm saute pan to low-medium heat on another burner.

4. In the meanwhile, lower grill pan to low-medium heat. Add sliced apples to whatever is left of the drippings plus one tablespoon of the butter and all the brown sugar. Keep turning apple slices over for ten minutes.  About halfway through, turn up the grill pan to medium heat. Once apple slices are caramelized, place them evenly on top of the chops. Keep the chops and apple slices warm beneath foil tent until final plating.

5. Add remaining 1/2 tablespoon of butter into grill pan along with the apple juice and cider. Simmer for two minutes.

6. Empty the entire bag of baby spinach into the other saute pan. Toss with drippings until sauteed down and dark green (should take about 8 minutes). Sprinkle with sea salt and cracked black pepper.

7. Final Plating: Form a small nest of sauteed spinach in center of plate. Carefully place the chops and grilled apples on top of the spinach. Drizzle sauce over top. Serve immediately.

Spiked Butterbeer Float

Spiked Butterbeer Float
Ingredients
Butterscotch Schnapps, 2 ounces
Cream Soda, 1/2 bottle
Haagan Daz Caramel Apple Pie ice cream, 1 small scoop

1. Pour chilled butterscotch Schnapps into a glass.
2. Pour 1/2 bottle of chilled cream soda into the glass.
3. Top with ice cream.
4. Enjoy! Use the other 1/2 the bottle of cream soda for a loved one or have seconds!

Eazy E's Bean Dip

Eazy E's Bean Dip (Gluten Free)
4-6 Servings

I love this bean dip recipe for so many reasons.  My brother Elton created this one pot wonder when we were just teenagers. It's low-fat, gluten free, high in protein and fiber, and inexpensive, which I know for a fact should interest a few of you out there! And, this dip just makes you feel warm and fuzzy inside. It's definitely falls under the category of comfort food. This versatile dish can be eaten with tortilla chips or crackers, in a wrap, in an omelette, by itself, or any way your imagination leads you. I personally enjoy eating it "chips and dip" style, topped with melted cheese and cilantro. All you really need is a few key ingredients, one saute pan, and one large pot.

Ingredients

Vegetable Oil (Extra Virgin Olive Oil, preferably)

Butter

Onion, 1 medium-large diced

Bell Peppers, 1 1/2, diced

Garlic Cloves, 3, minced

Pork, 2 pounds (Hormel Always Tender Center Cut Loin Filet is cheap and easy to find.)

Black Beans, 3 15-ounce cans

Salt to taste

Cayenne Powder to taste

Instructions

2. Bring a layer of oil and butter (just enough to coat the saute pan) to medium heat.

3. Saute chopped onion and bell peppers until onions are translucent and bell peppers are tender. Stir often.  Add garlic. Stir for two minutes.

4. Transfer these sauteed veggies to a separate large pot off to the side. Keep saute pan on stove top, but raise the temperature to medium-high heat. There should be enough oil leftover for next step, but if not, add a little more.

5. Brown all sides of the pork filet on the hot saute pan using two forks to turn the meat (just brown, don't cook through). Add the pork filet to the pot.

6. Replace the saute pan with the pot and add all the black beans with the liquid from the cans.

7. Sprinkle with salt and cayenne powder to taste.

8. Bring mixture to a boil and then bring back down to a simmer, stirring occasionally. Most of the liquid should cook off, but cover the pot if the mixture looks like it's starting to dry out.

9. Simmer for three hours, or until pork is cooked through. Then, shred the pork filet. Stir mixture so shredded meat is evenly dispersed.

10. Eat immediately or store leftovers for later!

The Midtown Global Market

The Produce Exchange

From the hummus at Holy Land to the beef pho at Pham's Deli to the pulled steak tacos at Taqueria Los Ocampo, I found one common recipe: real ingredients, home made, and delicious.

A mere 13 minute drive from my doorstep and I am transported to another world. No, I am not talking about Epcot's World Showcase, I am talking about The Midtown Global Market, located on Lake St. & 10th Avenue in Minneapolis. The beauty of The Midtown Global Market lies in its very name. This expansive floor of various ethnic vendors is the closest thing I've experienced in the United States to the street markets of Taiwan (my Ba's home country) and yet, it encompasses an even more diverse array of food and merchandise than I could find at a street market abroad.

Upon entering and after feasting my eyes on the Scandinavian pastry case, I move along to The Produce Exchange where I spend a half an hour happily browsing. I end up with two bags full of organic blueberries, sugar snap peas, hearts of romaine, spinach, tomatoes, Greek yogurt, nectarines, and peaches. This harvest costs me under $20.00. (A word of warning: I opted to try out a package of nectarines and peaches on super sale. I wouldn't do it again. It turned out that there was mold I couldn't see on the bottom sides of the fruit. I am looking forward to buying more fresh White Nectarines, next time, though!)

The adjective "global" in Midtown Global Market really means global. The people working here, as well as the goods they sell, represent countries from all over the world. As a Chinese American, I have a tendency to stand out, but here I feel perfectly welcome. Everybody seems to work and shop in perfect harmony. It's quiet here, but not for lack of business; there are quite a lot of people milling about the stalls. I think that the peace more has to do with the mutual respect and appreciation shared by people who have found themselves in Minneapolis providing or seeking a taste of something different, yet familiar; a taste of home.

"Food is the quickest way to the heart and home is where the heart is"--Me

"So food is the quickest way home?"--Kyle

Pho from Pham's Deli

Rhubarb Custard Pie

Topping Off the Pie

I wanted to share a Rhubarb Pie recipe given to us by Laura Neary, my new mother-in-law. This recipe combines pie expertise from Laura, Patty Ebert (Laura's friend), and Julia Retherford (Kyle's great grandmom). It also has a dash of our beginner's luck and MacGyverie. By accident, Kyle and I undercooked the pie the first time we made it. Fortunately, the "undercooked" pie came out quite saucy and delicious once refrigerated. The pie crust was moist and the abundant sauce made a great dip for the pie crust. When we baked another Rhubarb Pie according to the original cooking time, it was still good, but drier. Go with either cooking times, depending on how you like your pie. I like mine sassy, I mean saucy. Also, Kyle and I haven't yet acquired all the nifty kitchen gadgets we hope to have one day, like a sifter and a rolling pin, but we think that our alternative options worked just as well. This Rhubarb Pie makes a wonderful summer dessert or picnic accompaniment. I hope you enjoy it as much as we did. And, don't be afraid to make mistakes. You may just learn something new.

Rolling dough with a glass cup and wax paper prevents pastry from sticking

Hot Water Pastry  (Great Grandmom Retherford's recipe)
Makes pastry for one 8-inch double-crust pie.

Boiling water, 1/3 Cup  
Shortening, 2/3 cup  
Flour, 2 cups
Salt, 3/4 tsp  

1. Pour boiling water over shortening (in a mixing bowl), beat until creamy.  

2. Wait until diluted shortening is somewhat cooled and thickened.
3. Add flour sifted with salt to melted shortening.

4. With a fork, mix ingredients just until a soft dough is formed.

5. Wrap dough ball in waxed paper and chill thoroughly.

7. Take out the dough ball and wait about five minutes before rolling it into a big enough circle to line the pie pan.

Rhubarb Custard Pie (Patty Ebert's recipe)

Make Hot Water Pastry recipe (See above.)

Clean, skin, and dice 3 cups of rhubarb (into sugar cube sized pieces. Toss any stringy bits as you cut, as best you can.)  

Place cubed rhubarb in a mixing bowl and set aside.

In another bowl, mix together:

Eggs, 2 large
Milk, 2 tbsp
Sugar, 1 1/2 cups  
Flour, 3 tblsp 
Salt, 1/4 tsp. 
Cinnamon, 1/4 tsp. 

Combine mixture with cubed rhubarb and pour filling into a pastry-lined pie pan.         

Crumb Topping

Brown sugar, 1/2 cup  
Butter, 1/2 cup
Flour, 1 cup

1. Make a crumb topping by cutting the butter into the other ingredients. (Use a knife and fork to make the butter pieces as small as you can.  Don't melt the butter.)
2. Top off the pie with the the crumb topping.
3. Bake at 425 F for 15 minutes, then reduce heat to 350 F and bake an additional 45 minutes. (This last step is where Kyle and I mistakenly baked the pie for just the initial 15 minutes at 425 F. It came out great!)

Happy Cooks, Happy Couples

Our new friends, Abhi and Arvind

Kyle and I made our first new friends as a married couple! Abhi and Arvind are our neighbors here in Minneapolis. We were invited to a "simple Indian dinner," as Abhi put it, at their home last night. In this simplicity, I found comfort and surprise.

I had the privilege of watching Abhi and Arvind create this delicious meal together.  As Abhi toasted the methi roti on the stovetop, by her side, Arvind sauteed the potato and capsicum sauced with a tomato and cashew gravy. Their coordination in the kitchen was as effortless and poised as a ballroom dancing couple.  They didn't burn a single ingredient even with me paparazziing about with my many questions and fluttering camera shutter. I found out that the most trying obstacle Abhi and Arvind face when cooking traditional Indian food here in the United States is a lack of accessibility to certain ingredients they would have otherwise found easily in India. In fact, it was the first time in her six years of living in various regions of the United States that Abhi was able to find methi greens at a farmer's stand to mix into her roti. The farmer from whom they bought the methi was a Chinese grower from northern Wisconsin, where the climate is more suitable for the delicate, leafy crop.  

Rolling out the Methi Roti

What Abhi and Arvind found simple or common about their food, Kyle and I found new and surprising. The tomato gravy was rich and creamy and yet, had no cream in it at all; Abhi and Arvind were raised vegetarians and have not yet "crossed over," as they say, though they watch copious amounts of Anthony Bourdain whose hearty appetite for big hunks of meat defines carnivory. "How do you make the tomato gravy creamy without using any cream," I wanted to know. Answering together, Abhi and Arvind replied, "actually, the [crushed] cashew nuts give a thicker texture and lighter color" to what would have otherwise been a tomato puree.

Roti (L) and Potatoes and Capsicum in a tomato, cashew gravy (R)

Over dinner, we discussed the loss of independent craftsmanship to large corporations in the United States.  In both India and China, skilled craftsmen still exist and can turn a customer's imaginative designs for cabinetry into exquisite works of real, functional art. I thought of my friend Nicki, whose grandfather once made a living crafting signs here in the United States. Nicki inherited this same tactile, artistic talent, but is doubtful she could survive this day in age on pure talent alone. Eventually, Nicki's grandfather had to retire as he could not compete with companies whose machines could spit out signage cheaply. When did talent become unaffordable?

Arvind, Abhi, Kyle, and I are glad to see local farmers' markets thriving in Minneapolis, a city which spends most of the year blanketed in snow. A single bite of a white nectarine from The Produce Exchange at the Midtown Global Market convinced me that buying local and organic is just plain right. Like individual craftsmanship, sacrifices have been made in the food industry for the sake of "bigger," "more," and longer shelf life. A change is a-coming, though.

Thank you Abhi and Arvind for inviting us to a "simple" dinner and reminding us that simple is better.

Fresh Vegetables