The best pulled pork is done in a smoker, however living in a condo leaves a few less options for smoking. I made due with this recipe over the weekend and was happy with the result. The recipe is an amalgamation of a few different recipes online:
1. Take a bone in pork shoulder and brine it overnight in a salt/sugar/water solution in the fridge.
2. Remove the pork shoulder and dry it off. Coat it with a dry rub and rub it into the meat (salt/sugar/onion powder/garlic powder/paprika/salt/pepper/parlsey)
3. Roasted uncovered in the oven at 250F for five hours.
4. Remove the roast, wrap it in foil with some apple juice and roast for another hour.
5. Remove roast and let it rest for an hour.
6. Pull apart with forks and pour over vinegar sauce (cider vinegar/pepper flakes/salt/sugar/tabasco/worschire) and serve with some hamburger buns and topped with coleslaw.
I spotted this book at Indigo and received it for Christmas with some gentle hinting. It’s not a common book, barely available in the USA and only available through select stores due to it’s UK publishing house. It’s got loads of pictures, in full color, and has recipes which are pretty simple to make. The description below is from Amazon:
This book offers advice on how to make the world’s best zuppa inglese; how to coat meat with flour and not get your hands dirty; how to keep your friands light and stop your souffles sinking; how to chiffonade a handful of fresh basil in 10 seconds; how to make a perfect beer batter for fish, and perfect chips to go with it; how to buy a fresh crab and get rid of the ‘funny’ bits; how to whip egg whites. This book provides advice on how to cook…everything. This book include a timeless collection of essential recipes that will save you trawling through old books to find Apple Charlotte, Bearnaise Sauce or pizza dough. All recipes have been triple-tested in the Murdoch Books Test Kitchen for guaranteed results.
There’s this great sidedish at Korean Grill House that I always end up hoarding. After a quick trip to P.A.T. didn’t show any sources for this spicy and savoury dish. So I headed to Maangchi for a recipe and cooked up my first batch. It needs some tweaking but I was satisfied with my first attempt. Recipe from Maagnchi is below:
2-3 medium sized potatoes
2 cloves garlic
1 tbs corn syrup
1 tbs sugar
half cup of water.
1. Peel the potatoes, wash, and cut them into 1 inch dice and make 2 cups.
2. Rinse the potato using colander in running water to remove starch.
3. Cut half onion into bite sized pieces.
4. Heat the pan and add 1-2 tbs olive oil and pour the potato into the pan.
5. Add 2 cloves of minced garlic and sauté it until the potato look a little translucent, then add the onion and keep stirring it.
6. Add half cup of water into the pan, 2 tbs – 2½ tbs soy sauce (depends on your taste), 1 tbs of sugar, 1 tbs of corn syrup and mix it and simmer it over medium heat for about 10 minutes until the liquid is evaporated.Tip: Keep checking and stirring not to burn it and to cook evenly, if it needs more water, add some.
7. When the potato is cooked, turn off the stove and add 1 tbs of sesame oil and sprinkle a pinch of sesame seeds.
I made this stir fry today quickly and with a bunch of stuff that was in the fridge, however it came out quite nice. The secret was lots of “rooster” sauce to make it extra spicy.
Since it was thrown together I’ll just put down the quick recipe instead of writing the full setup. Beef was sliced thinly on the biased and marinated with soy sauce and sesame oil. After stir frying I added all the vegetables that were cut bite size: bok choy, carrots, celery plus garlic and green onion for taste. Added udon noodles instead of normal thick-cut shanghai noodles because they were in the fridge. Finished with soy sauce and “rooster” sauce.
My proximity to the Korean Grill House, Oja and Little Korea has me craving a lot of Korean food at home. For a while I’ve been getting recipes online and making them on my own, however I just discovered a great website with both recipes and videos. Called Maangchi, it’s made by a Toronto ex-pat who now lives in New York. Her a great list of recipes of home-style Korean dishes.
Her recipe for Bibimbap is below, I used a variation of it in the picture above.
The perfect omlette is nice and fluffy, and not overcooked on one side. My way of doing the omlette requires no flipping! Instead, use that “broiler” function on your oven that you never use. Be sure to move the racks in the oven as close as possible, leaving enough room for your omlette pan. Yes, this means you have to have an omlette pan without oven-melting plastic handles.
3 large eggs
Soft white cheddar
Ham, green onion, tomatos
Whip the eggs together using a whisk, not a fork. This makes it easier to get a light, fluffy omlette. Don’t overwhisk the eggs! I add just a touch of milk after whisking and gently fold in.
Turn the oven onto “broil” mode at a high heat setting (400F).
Turn the stove up to medium high, and melt a small pad of butter.
Pour in the eggs and let them form curds on the bottom. Once soft curds are formed, genlty push into the middle of the pan and let uncooked egg move to the sides. Repeat until most of the egg is cooked (usually when it’s hard to pour uncooked egg to the sides).
Layer your toppings on top of the pan, then put under the broiler until cooked (usually only a few minutes)
I found this recipe on egullet and it’s quite a good one. The site includes lots of pictures of this process.
Main ingredients (middle right, clockwise):
- Beef about 3/4 lb
- 1 small onion
- 1 pack of fresh rich noodles, 2 lb (dry rice noodles also acceptable, soften in hot water first)
- 5 stalks of green onions
- 1/4 lb bean sprouts (mung bean sprouts)
- 1/8 lb yellow chive
Cut the beef into 1/8 inch slices.Marinate with sesame oil, chinese cooking wine, corn starch, light soy sauce, dark soy sauce, and ground white pepper.
Peel, trim and cut the onion into small wedges. Trim and cut the green onions into 1 to 2 inch pieces.
Use a small bowl, add 3 tsp of light soy sauce and 3 tsp of dark soy sauce. Mix well.
Use a pan/wok, set stove to high. Add 3 tblsp of cooking oil. Wait until oil is hot. Add marinated beef slices to velvet for a few minutes. Remove and drain the excess oil.
Clean and dry pan. Heat it over stove. Set stove to high. Add 4-5 tblsp of cooking oil. Wait until oil start fuming.
The following steps must be completed very quickly: Add the wedged onions and 1/2 portion of the green onions. Dash in 2 tsp of ShaoHsing wine. Immediately add the small bowl of light/dark soy sauce mix. The soy sauce will boil immediately.
Immediately add the rice noodles. Mix well and add the rest portion of the green onions. Mix again until the soy sauce spreads evenly over the rice noodles.
Return the velveted beef slices. Continue to mix well. Stir-fry for another minute or so, completed. Transfer the rice noodles to a serving plate.
Udon noodles come in these great little packages at T&T. I bought them and have been getting them regularly every trip. They store forever and keep better than the frozen kind which get freezerburned too often.
Beef ribeye sliced thinly
Udon noodles packaged
King oyster mushrooms
Bok choy (or spinach or other nice green veg)
Cut beef into very thin strips and cook on medium low heat in a fry pan. When finished, set aside.
Boil enough water to cover the udon noodles for only 2-3 minutes, then drain and set aside.
Bring beef broth (or chicken broth) to a boil, quickly add bok choy and king oyster mushrooms. Add noodles just a minute later, then finally the beef. Turn off the heat and let stew for a minute.