No it is not World Peace - it is whirled pea soup! Use fresh or frozen peas to make this quick soup.
1 Shallot diced
2 packages of frozen peas - 24 oz
3 cups of Chicken Broth - you can substitute vegetarian or vegan
Saute the shallot in 1 tablespoon of EVOO and 1 tablespoon of butter. Do not brown
add peas and broth and cook until the peas are tender - about 5 - 10 minutes. Use an immersion blender and puree the soup but do not make it like baby food, A little texture is great.
Add seasoning to taste. Serve with crusty bread and a dollop of sour cream or Greek Yogurt. You can also top with some sliced scallions.
Sunday, April 1, 2012
Saturday, March 31, 2012
Pulled Pork
Pulled Pork - a lot of people like it but don't know how to make it if they do not have a smoker. I do have a smoker but many times I also use the oven. Sometime I used both!
Pulled Pork
Pork Butt Roast - about 5 Lbs
Dry Rub - I use DAVIS DUST
beer
For smokers - I use wood chips from Jack Daniels Whiskey Barrels - it does add a certain something - you use what ever you normally use. Just make sure that you soak the chip in water for at least 6 hours or overnight.
Follow the directions on your smoker. You want the heat at a constant 225 for at least 12 hours.
For Ovens - preheat to 425 - have one rack just under the center rack with a drip pan. Place the rubbed pork on the center rack so it is right over the drip pan. After 10 minutes, turn the temp to 225 and walk away. come back in 12 hours. Do Not turn the meat or fuss with it! Just let it cook
V E R Y S L O W L Y.
For both methods - the meat is done if you can pull the bone out with out any meat sticking to it. Let the meat rest for a bout 30 minutes under some foil . Then start pulling the meat with tow forks or my hand. You will be shredding the meat. Once that is all done use it any way you want. There are some great recipes in my cook book for pulled pork.
By The Way -- The beer - is for drinking while you wait. ;o)
Pulled Pork
Pork Butt Roast - about 5 Lbs
Dry Rub - I use DAVIS DUST
beer
For smokers - I use wood chips from Jack Daniels Whiskey Barrels - it does add a certain something - you use what ever you normally use. Just make sure that you soak the chip in water for at least 6 hours or overnight.
Follow the directions on your smoker. You want the heat at a constant 225 for at least 12 hours.
For Ovens - preheat to 425 - have one rack just under the center rack with a drip pan. Place the rubbed pork on the center rack so it is right over the drip pan. After 10 minutes, turn the temp to 225 and walk away. come back in 12 hours. Do Not turn the meat or fuss with it! Just let it cook
V E R Y S L O W L Y.
For both methods - the meat is done if you can pull the bone out with out any meat sticking to it. Let the meat rest for a bout 30 minutes under some foil . Then start pulling the meat with tow forks or my hand. You will be shredding the meat. Once that is all done use it any way you want. There are some great recipes in my cook book for pulled pork.
By The Way -- The beer - is for drinking while you wait. ;o)
Thursday, March 29, 2012
Herbs
In most of the Northern Hemisphere you should be able to plant some herbs now. After years of planting in the raised bed, this year I am planting in a strawberry pot. It has several smaller niches for herbs that I only use once in while and a large opening for others. Word of warning - Parsley will take over your garden! That is another reason I am not planting it in the flower beds. Once the herbs come up I will post some pictures. But I do encourage you to grow the herbs you use. Basil, Parsley, Cilantro, Thyme and Oregano all do well in a strawberry pot.
Fresh herbs are wonderful to have on hand. Try i t- you may just find out that you can grow them indoors too.
Fresh herbs are wonderful to have on hand. Try i t- you may just find out that you can grow them indoors too.
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