LindaWhit's Profile
What's for Dinner? #146 - Memorial Day Edition
Ahh-may-ZING, Gretchen! That looks wonderful!
Best Recipes you have ever found on Chowhound Home Cooking board
A very happy birthday!
What's for Dinner? #146 - Memorial Day Edition
::::shaking my virtual finger at mc::::: You just SLOW DOWN, missy!
What's for Dinner? #146 - Memorial Day Edition
OMG, gingershel, that sounds like an absolutely *fabulous* day all around - lots of great friends, an AMAZING spread of great food, and just an all around fun time. Lucky you!
As for today after that repast? I've have scrambled eggs. Wouldn't have the brain power to think of anything else. :-)
What's for Dinner? #146 - Memorial Day Edition
Harters, it depends on where in the country you live as to when local sweet corn is available. Sometimes on Independence Day, *Sometimes* we'll see early local corn in early July, but more often than not, it's brought in from slightly south of us. We mostly see the locally grown corn towards the middle/end of July through September.
Best Recipes you have ever found on Chowhound Home Cooking board
http://chowhound.chow.com/topics/638322#4886001
And a picture on the same thread just a few posts above - also by souschef.
What's for Dinner? #146 - Memorial Day Edition
This sounds very good, Harters! I keep meaning to get some ground lamb at the stupidmarket to make lamb meatballs, but never remember to write it down on my shopping list. Have just done so for the next shopping trip. :-)
What's for Dinner? #146 - Memorial Day Edition
ENJOY your libationing, mc - you deserve it after your long day!
What's for Dinner? #146 - Memorial Day Edition
I just finished eating dinner about a half hour ago - it was seriously good, mc! I don't get the putting it on a soft Kaiser roll, as the bottom roll gets all soggy by the time you're done eating the whole thing. Makes more sense to use smaller slider rolls, as it takes less time to eat them. The coleslaw on top really does make it as well. Love the tangy-crunchy with the BBQ-y taste of the pulled pork. This is definitely a keeper in my book.
What's for Dinner? #146 - Memorial Day Edition
UGH! on the propane tank! I hope someone local has another tank you can borrow - or has a charcoal grill! Enjoy that cava when you get to it.
What's for Dinner? #146 - Memorial Day Edition
Sounds heavenly, mc2 - both tonight's and tomorrow's MD meals!
What's for Dinner? #146 - Memorial Day Edition
Owww! So we have the 2011 Thanksgiving Knife Incident for me (losing a half-inch of my left forefinger nailbed), and the 2012 Memorial Day Weekend Knife Incident for you! Yeah, that *does* hurt!
It'll probably hurt for awhile - I ended up getting a soft aluminum and foam splint for my forefinger that helped protect it - I used Neosporin every morning on the nailbed, wrapped it with nonstick gauze, and then put the splint over it. Hope it heals quickly!
What's for Dinner? #146 - Memorial Day Edition
Perhaps because it's still a bit too early for any local corn, so it's being shipped in from elsewhere?
What's for Dinner? #146 - Memorial Day Edition
Pretty easy, roxlet, using the crockpot. Other than blending the rub, rubbing it on, and cutting up the pork shoulder to fit into the crockpot (and then shredding it), there's *very* little work involved for lots of porky goodness!
Mom will get several 1 cup containers of the pulled pork, and most of it will go into other 1 cup containers for my "Dammit, I didn't take anything out for dinner tonight!' work night dinners.
What's for Dinner? #146 - Memorial Day Edition
1. It was 85+ degrees yesterday and I had to turn on the A/C. No way I was turning on the oven.
2. Libations are at the ready and libationing has begun.
3. Dessert will be eaten, even if at 9:30 or 10pm tonight. Calories be damned.
What's for Dinner? #146 - Memorial Day Edition
Forewarned - this is a whopper of a post. I started prep for today's "typical" Memorial Day weekend dinner on Thursday! LOL
I picked up the smallest pork shoulder I could find at BJ's Wholesale Club last weekend. Thursday night, I made a dry rub of:
2-1/2 Tbsp. paprika
2 Tbsp. brown sugar
1 Tbsp. garlic powder
1 tsp. kosher salt
3/4 tsp. freshly ground pepper (I use a 5-peppercorn mix - black, white, pink, green, and Jamaican allspice berries)
1/4 tsp. cayenne pepper
Rubbed it all over the pork shoulder - that much paprika turns your hands slightly red, ya know. I tucked it into a roasting pan and put it in the garage fridge. The smell permeated the garage - when I left and came home from work on Friday, the garage smelled of paprika and garlic instead of smelling like a garage. Works for me!
On Saturday morning, I pulled out the large crockpot to start on this recipe: http://www.food.com/recipe/pulled-pork-crock-pot-131018 I had done some searching for pulled pork recipes, and this one intrigued. Why? Oh....because instead of ginger ale, I used half a bottle of Jamaican ginger beer. :-) I only used 1 large onion, and had to cut the pork shoulder into 4 pieces so it would fit into the crockpot.
Tried to make it so the fat cap was always up in the crockpot, but that didn't always work. I was hoping the pork wouldn't be tough. I shouldn't have worried too much. The amount of liquid it produced (in addition to the ginger beer) insured it would be very moist.
Saturday night, around 9:30pm I figured it was time to see how the "pulling" would go. Removed a couple of pieces of the pork shoulder using tongs, it was falling apart tender. Pulled off the fat caps and any of the fatty pieces and tossed them. Shredded the rest, into some containers, and into the fridge until today. OH! And I got 3 cups of "pork stock" (after I let it firm up in a few jars in the fridge and skimmed off the solidified fat). I'll use that for pork recipes that call for chicken stock.
Early this afternoon, I pulled out the two containers of pulled pork, and put them both back into the crockpot along with a 1/2 cup of pork stock. I mixed in 3 heaping tsp. of grated ginger into about 2/3 of a large 40 oz. bottle of Bullseye BBQ sauce - the only one that BJ's sells *without* HFCS. (Sadly, Sweet Baby Ray's has HFCS as the 2nd or 3rd ingredient.) Any dry sherry that came with the grated ginger also went into the mix. Poured that all over the pulled pork and turned the crockpot back on for a few hours, based on what the recipe says.
To go along with the pulled pork (which will be piled on a soft Kaiser roll), I pulled out some Maple Baked Beans from the freezer, and to go on top of the pulled pork (as I understand that's the way it's supposed to be eaten?), I made a coleslaw of shredded green and red cabbage, grated carrots, and a whisked dressing of:
1/3 cup canola oil
1/4 cup cider vinegar
1 Tbsp. sugar
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. celery seed
I usually do a mayo-based dressing for coleslaw, but thought the vinegar-based one would be better for the pulled pork.
This is only the 2nd time I've made pulled pork. So far, from what I've tasted as it's heating in the crockpot, THIS is going to be a good batch (I wasn't thrilled with the one I made about 5 years ago, which is why I haven't made it again). We'll see how this dinner all comes together in about 4 hours.
OH! And more Vodka and Lemonade as the libation. And chocolate pudding for dessert. I loves me some chocolate pudding. :-)
What's for Dinner? #146 - Memorial Day Edition
LOLing at the "formal and fancy n shit" comment. :-D And I LOLed even louder at the flying monkeys reference (my most FAVORITE movie!)
I hope you survived. I say stick with the Mint Juleps all day. ;-)
What's for Dinner? #146 - Memorial Day Edition
Mary, I see you're in Texas. The Texas 1015 sweet onions are another sweet onion that is like Vidalias - I regularly see the Vidalias, Texas 1015 Sweets, and Walla Walla Sweet onions in my marketplaces in New England, so I'm not sure why you can't get the Vidalias in your area. Maybe it doesn't make sense to bring in Vidalias when you have the 1015s?
[Portsmouth] Mombo
I'm glad you liked the Coastal cheddar, Harters. It does, after all, come from your side of the pond. I'm just glad we get it here in the States.
[Freeport] Jameson Tavern
I'm so glad you had the chance to enjoy *real* lobster rolls at a few places on your visit - not too mayonnaise-y. Just the sweet lobster.
[Portland] Fore Street
Wait - they REMOVE the crispy duck skin? Sadz. :-( But still sounds like a wonderful meal. Love reading your reports of your visits throughout New England, Harters. :-)
[Portsmouth] Mombo
This sounds heavenly, Harters - and *not* too far from me. I might have to grab some friends and head up there very soon.
What's for Dinner? #146 - Memorial Day Edition
GREAT individual reviews on each of the New England boards, Harters! Glad you liked the desserts at Durgin Park - as you said - touristy, but it's what you were when you were here! And I'm thrilled that No. 9 Park was all I had cracked it up to be (having *never* been there but wanting to go and having heard about it from friends). Thanks for the shoutout. :-)
Everyone can do a search for Harters' name on the Boston Board, Northern New England, and Southern New England boards:
http://chowhound.chow.com/boards/12
http://chowhound.chow.com/boards/84
http://chowhound.chow.com/boards/83
ETA: I just finished reading all of the reviews. Lordy, my man - you ate REALLY well on your trip! I do hope it was what you had hoped it would be, and that you enjoyed the sights as well as the food. Sorry our weather had to be so English-like for most of your visit though.
What's for Dinner? #146 - Memorial Day Edition
VERY happy to read that you're pain free by using the boot - not to get that foot healed so you don't have to wear it, mc!
And glad to hear the oldster is piping up with meals he wants - that's a good thing! Hope you find the fresh favas for his Plato Paceño.
What's for Dinner? #146 - Memorial Day Edition
Oh WOW! Your dinner sounds absolutely heavenly - and VERY filling!
What's for Dinner? #146 - Memorial Day Edition
That is a great beginning of the summer meal, boyzoma!
What's for Dinner? #146 - Memorial Day Edition
Both their sweet corn *and* the roasted corn are in my freezer.
