I got this recipe out of the latest Cooking with Paula Deen Magazine and just knew it would be so good on a pulled pork sandwich. And it didn’t disappoint! She serves it on a cheeseburger, but it was equally as good on the pork…
1/2 cup tightly packed parsley leaves
1/4 cup packed cilantro leaves
3 tablespoons white wine vinegar
3 tablespoons olive oil
1 tablespoon bottled minced garlic
1 tablespoon minced shallot
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 (10 ounce) bag coleslaw
In the container of a food processor, combine the first 8 ingredients. Process until finely minced.
In a medium bowl, combine the coleslaw and parsley mixture, tossing gently to coat. Serve immediately.
Paula Deen Magazine, March, 2013
A big Welcome to everyone stopping by today from Recipe Chart!!
I have a favorite pulled pork recipe, but I also love a real vinegary sauce-like the southerners eat their pulled pork. I came across this recipe and just knew I would love it, and I did! It’s super vinegary and makes a great accompaniment to a plain pork, top it with the chimichurri coleslaw (to be posted on Friday) and it’s a real hit…
East Carolina Barbecue Sauce & Easy Pulled Pork
1 1/2 cups cider vinegar
2 tablespoons molasses
1 tablespoon ground dry mustard
1/2 cup butter
1/2 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 cup dark brown sugar
4 teaspoons cornstarch
1-7 pound pork shoulder
3 cups water
In a saucepan over medium heat, mix the first 7 ingredients. Bring to a boil. Mix 4 teaspoons cornstarch and 4 teaspoon water and slowly add to the sauce; simmer 1 minute. Let cool and then pour into a plastic squeeze bottle. Pour over pulled pork.
For the pork, add the rest of the ingredients (using spices in amounts that you like) into a crock pot and cook on LOW overnight (about 11-12 hours). Remove to a cutting board and shred with a fork.
adapted from www.allrecipes.com
This recipe makes for a perfect accompaniment to the previous post of corned beef, however don’t let the Irish holiday be the only time you make this, because if you like potatoes and cabbage, you will probably find yourself making this often! If you don’t like them, well I’m sorry about that–we can’t all be alike, what fun would that be…
Colcannon-Potatoes and Cabbage
1/2 head of cabbage-quartered
4 potatoes-peeled and quartered
4 slices bacon-cut into 1 inch pieces
1/4 cup half and half
2 tablespoons butter
Salt & pepper-to taste
In a large pot over high heat, bring about 4 cups water to a boil, add in the cabbage and potatoes and boil for about 25-30 minutes or until tender. Remove the cabbage and shred. Mash the potatoes in a medium bowl; set aside.
Meanwhile, in a frying pan, cook the bacon until crisp; set aside.
Add the onions to the bacon grease and saute until tender. Add the cabbage and saute until the liquid disappears.
Add the cabbage and onions to the mashed potatoes and then add in the rest of the ingredients.
Serve along side the Corned Beef Recipe from previous post
Adapted from www.closetcooking.com
I am Irish and I am totally into corned beef. Now, that is, not so much when I was younger! But I’m sure I’m not alone on that one. I think corned beef is an acquired taste, so the better the recipe, the more you’re apt to like the finished product. This was unbelievably good, and I think the crock pot did just the right amount of breaking down the meat, but it wasn’t mushy. And of course the Colcannon (or cabbage potatoes) is the perfect accompaniment! Recipe tomorrow…
Crockpot Corned Beef
1 onion- quartered
2 cloves garlic-peeled and smashed
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
3 cups water
1-3 pound corned beef brisket
1 head cabbage-cut into 8 wedges
1/2 cup apricot preserves
2 tablespoons brown sugar
2 tablespoons dijon mustard
2 tablespoons grainy mustard
Place the onions in the bottom of a crock pot then top with the garlic, bay leaf, sugar, vinegar, water the the beef. Top that with the cabbage. Cover and cook on LOW for 8 hours.
Mix the apricot preserves, brown sugar and mustards in a bowl.
Preheat oven to 350 degrees. Place the beef in a baking pan and cover with 1/2 of the apricot glaze. bake for about 20 minutes or until the glaze is bubbling. Let it rest for 10-15 minutes then slice and serve with the remaining apricot glaze.
Serve with tomorrows Colcannon recipe!
Can I be honest with you for a moment? OK, thanks. The thing is, I have been dying to make a TRUE paella for years. I have picked up the paella pan in stores too many times to count, but for some reason, I just can’t bring myself to buy one. I think I am afraid of the process for some reason that I can’t explain. If anyone out there has a great, easy recipe please let me know. But until then, I made this casserole and it simply was to die for…
Yield: 4 servings
1 (10 ounce) package yellow rice (It's yellow because of the saffron-yummy!
1/2 pound uncooked medium shrimp, peeled and cleaned
1 tablespoon fresh lemon juice
salt and pepper to taste
1 clove garlic-minced
1 tablespoon olive oil
shredded chicken from 1 rotisserie deli chicken
2 green onions-chopped
1 cup sour cream
1/2 cup frozen peas-thawed
1/2 cup green olives-chopped
1 cup Monterey Jack cheese-shredded
1 teaspoon smoked paprika
Cook rice according to package directions. Remove from heat and let cool 30 minutes; fluff with a fork.
Preheat oven to 400 degrees. Meanwhile, toss shrimp with lemon juice, salt and pepper in a bowl. Heat olive oil in a medium skillet on medium-high. Saute shrimp and garlic about 2 minutes, flipping shrimp in the middle and being careful not to burn the garlic. Remove from the heat. Combine shredded chicken, cooked rice, onions, sour creams and peas in a large bowl; toss well. Add shrimp and olives; toss gently. Spoon rice mixture into a greased baking dish. Combine cheese and paprika and sprinkle over the casserole.
Bake, uncovered 15-20 minutes or until cheese is melted and browned.
adapted from Gooseberry Patch-103 Pot Pies & Casseroles