this post was meant to have been written four days and six hours ago. I threw a little backyard party for some of my nearest and dearest, we ate, drank, and sat in the treehouse until we could marvel at the stars. After everyone went home, I was a very good girl and cleaned my house and washed my dishes before I went to bed. It was a fun, happy summer evening, playing with Pepper and gave me a chance to wear both a favorite dress and a brand new hat. The next day, I was going to get up and have some breakfast, type this post and tell you all about how I made the food.
Instead, I woke up with a sore head, plugged sinuses, and a sore throat. The summer cold had struck. It struck hard. I had already bowed out of my usual work over at Formula1Blog for the weekend, the Canadian Grand Prix occurring during my usual work hours, but I ended up spending half of Saturday afternoon passed out on my parents' couch while they kindly covered my work in a busy store. It's been just annoyingly miserable enough that I didn't want to do anything but eat popsicles and sleep for the past couple days, but I'm beginning to feel human again.
Thankfully, the memory {not that it's been so very long} of that food has sustained me through the actual writing of a post. Pulled Pork Sandwiches, coleslaw, Black Bean & Corn Salad, Gouda Gnocchi and Cheese, and this Raspberry Mojito Cake seemed to make the masses happy. oh, and thank goodness for Instagram, lest there have been no photographic evidence of any of it ;-)
Pulled Pork Sandwiches
1 pork roast
1/4 cup ground cumin
1/4 cup chili powder
1/4 cup paprika
5 cloves garlic, peeled and slightly smashed
1 small can tomato sauce
1/2 cup brewed coffee
1 bottle (12-14 ounces) barbeque sauce
1/2 cup coffee
1/4 cup brown sugar
spices to taste
Day before:
Rub the pork roast with the mixed spices, then place in a roasting pan. Pour the tomato sauce and coffee into the bottom and toss in the garlic. Put a lid on and roast in a 325 degree oven for four hours. Remove the roast from the pan and shred. Place in a glass or ceramic dish, cover with pan juices (if there aren't many, deglaze the pan over heat with a bit of water) and refrigerated until the morning of service.
Day of:
place the pork, barbeque sauce, coffee, and brown sugar into a crock pot set on high. Allow to heat up, then turn the setting to low. Taste after an hour or two to determine if further spicing is needed, then add flavorings as desired. Serve on sandwiches or alone. I found, as pictured, a bit of coleslaw on top to be a taste treat.
Coleslaw
juice of 1 lime
4 tablespoons red wine vinegar
1 tablespoon sugar
cilantro, finely minced
1/4 head cabbage, shredded
1 red onion, sliced paper fine
mix together the wet ingredients, then toss the cabbage, onion, and cilantro in the dressing. It will get better with a bit of age (an hour or so)
Black Bean & Corn Salad
4 ears fresh corn
2 tablespoons butter
salt
1 teaspoon paprika
2 cans black beans, rinsed and drained
1/2 each red, green, and yellow Bell peppers, minced
1 red onion, minced
juice of 1 lime
cilantro to taste, finely minced
clean the corn, then place in a baking dish with pats of butter, the salt, and paprika sprinkled on top. Cover with foil, then bake in a preheated 400 degree oven for 25 minutes. Remove the foil, then allow the corn to finish cooking, another fifteen or so minutes for a total cook time of 40 minutes. Remove the corn from the oven to cool, then cut the kernels off the cob into the baking dish. Mix them to gather the pan juices, then place in a large bowl with the rest of the ingredients. Toss, salt and pepper to taste.
Gouda Gnocchi & Cheese
2 10-ounce packages of gnocchi
1/2 cup whole milk
6 ounces each gouda, sharp cheddar, mozzerella, and brie, chopped
bread crumbs to cover
Cook the gnocchi or pasta of your choice to the directions on the package. Drain and set aside in a greased casserole dish. In the same pan, bring the milk to a simmer, then stir in the cheeses. Continue to stir until the cheese is fully melted, then pour the sauce over the pasta in the dish. Stir to combine, then either cover and refrigerate until an hour before serving or bake in a 400 degree oven until golden & crispy on top. Whenever you plan to bake it, sprinkle a layer of bread crumbs over top to facilitate the crunchy, browned goodness.
"Be well. Do good work. Keep in touch." - Garrison Keillor
Instead, I woke up with a sore head, plugged sinuses, and a sore throat. The summer cold had struck. It struck hard. I had already bowed out of my usual work over at Formula1Blog for the weekend, the Canadian Grand Prix occurring during my usual work hours, but I ended up spending half of Saturday afternoon passed out on my parents' couch while they kindly covered my work in a busy store. It's been just annoyingly miserable enough that I didn't want to do anything but eat popsicles and sleep for the past couple days, but I'm beginning to feel human again.
Thankfully, the memory {not that it's been so very long} of that food has sustained me through the actual writing of a post. Pulled Pork Sandwiches, coleslaw, Black Bean & Corn Salad, Gouda Gnocchi and Cheese, and this Raspberry Mojito Cake seemed to make the masses happy. oh, and thank goodness for Instagram, lest there have been no photographic evidence of any of it ;-)
Pulled Pork Sandwiches
1 pork roast
1/4 cup ground cumin
1/4 cup chili powder
1/4 cup paprika
5 cloves garlic, peeled and slightly smashed
1 small can tomato sauce
1/2 cup brewed coffee
1 bottle (12-14 ounces) barbeque sauce
1/2 cup coffee
1/4 cup brown sugar
spices to taste
Day before:
Rub the pork roast with the mixed spices, then place in a roasting pan. Pour the tomato sauce and coffee into the bottom and toss in the garlic. Put a lid on and roast in a 325 degree oven for four hours. Remove the roast from the pan and shred. Place in a glass or ceramic dish, cover with pan juices (if there aren't many, deglaze the pan over heat with a bit of water) and refrigerated until the morning of service.
Day of:
place the pork, barbeque sauce, coffee, and brown sugar into a crock pot set on high. Allow to heat up, then turn the setting to low. Taste after an hour or two to determine if further spicing is needed, then add flavorings as desired. Serve on sandwiches or alone. I found, as pictured, a bit of coleslaw on top to be a taste treat.
Coleslaw
juice of 1 lime
4 tablespoons red wine vinegar
1 tablespoon sugar
cilantro, finely minced
1/4 head cabbage, shredded
1 red onion, sliced paper fine
mix together the wet ingredients, then toss the cabbage, onion, and cilantro in the dressing. It will get better with a bit of age (an hour or so)
Black Bean & Corn Salad
4 ears fresh corn
2 tablespoons butter
salt
1 teaspoon paprika
2 cans black beans, rinsed and drained
1/2 each red, green, and yellow Bell peppers, minced
1 red onion, minced
juice of 1 lime
cilantro to taste, finely minced
clean the corn, then place in a baking dish with pats of butter, the salt, and paprika sprinkled on top. Cover with foil, then bake in a preheated 400 degree oven for 25 minutes. Remove the foil, then allow the corn to finish cooking, another fifteen or so minutes for a total cook time of 40 minutes. Remove the corn from the oven to cool, then cut the kernels off the cob into the baking dish. Mix them to gather the pan juices, then place in a large bowl with the rest of the ingredients. Toss, salt and pepper to taste.
Gouda Gnocchi & Cheese
2 10-ounce packages of gnocchi
1/2 cup whole milk
6 ounces each gouda, sharp cheddar, mozzerella, and brie, chopped
bread crumbs to cover
Cook the gnocchi or pasta of your choice to the directions on the package. Drain and set aside in a greased casserole dish. In the same pan, bring the milk to a simmer, then stir in the cheeses. Continue to stir until the cheese is fully melted, then pour the sauce over the pasta in the dish. Stir to combine, then either cover and refrigerate until an hour before serving or bake in a 400 degree oven until golden & crispy on top. Whenever you plan to bake it, sprinkle a layer of bread crumbs over top to facilitate the crunchy, browned goodness.
"Be well. Do good work. Keep in touch." - Garrison Keillor
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