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nonelvisOne of my New Year's resolutions is to try more new recipes. I'm pretty good about that, but not as good as I could be, and the 50 recipes project I did in 2009 really helped. Time to do it again!
#1 is the indoor pulled pork recipe from last January's Cook's Illustrated. It calls for 5lbs. of pork butt, which was pretty much the only size of pork butt I could find, but there are only two people living in my house. Clearly this was not going to work. I ended up substituting 2.5lbs. of pork sirloin steak and made up for the missing fat by using leftover duck fat I had in my fridge. (Yeah, I know, not like pulled pork is health food in the first place, but I did feel a little guilty adding extra fat to a dish.) I cooked the meat for about 45 minutes less time to make up for the thinner cut of meat, and damned if it didn't turn out pretty much perfect — a little dry, which was not unexpected given the lower collagen level of the cut I used, but well-seasoned and delicious. The mustard-based barbecue sauce I made went very well with it, and also with ...
#2, black-eyed peas. It was New Year's, so there had to be black-eyed peas and collards! I left out the kielbasa, figuring that we had enough pork products going on in tonight's meal, and used a little Inner Beauty hot sauce instead of the jalapeño. Oh, man, these were good; I could have just eaten a big bowl of these and my garlicky collards covered in the mustard barbecue sauce. Could easily be made vegan, too, so I'm going to keep this one in mind for the next time I have my vegan and vegetarian friends over for dinner.
#1 is the indoor pulled pork recipe from last January's Cook's Illustrated. It calls for 5lbs. of pork butt, which was pretty much the only size of pork butt I could find, but there are only two people living in my house. Clearly this was not going to work. I ended up substituting 2.5lbs. of pork sirloin steak and made up for the missing fat by using leftover duck fat I had in my fridge. (Yeah, I know, not like pulled pork is health food in the first place, but I did feel a little guilty adding extra fat to a dish.) I cooked the meat for about 45 minutes less time to make up for the thinner cut of meat, and damned if it didn't turn out pretty much perfect — a little dry, which was not unexpected given the lower collagen level of the cut I used, but well-seasoned and delicious. The mustard-based barbecue sauce I made went very well with it, and also with ...
#2, black-eyed peas. It was New Year's, so there had to be black-eyed peas and collards! I left out the kielbasa, figuring that we had enough pork products going on in tonight's meal, and used a little Inner Beauty hot sauce instead of the jalapeño. Oh, man, these were good; I could have just eaten a big bowl of these and my garlicky collards covered in the mustard barbecue sauce. Could easily be made vegan, too, so I'm going to keep this one in mind for the next time I have my vegan and vegetarian friends over for dinner.