This post is a part of a larger post about making ramen using a kit from the famous ramen shop in Tokyo, Rokurinsha.I hope this doesn't get old too soon, but I'm having so much fun with my new pressure cooker.I'm still floored by the idea that something that should take hours to cook can be finished...
A fragrant spice paste transforms this lamb into piping hot comfort food.
What can I say about this pulled pork? It pretty much speaks for itself. Look at it, it is beautiful and it tastes frigging amazing! It takes some time to prepare but it isn’t difficult. It tastes so amazing it’s totally worth the effort! What you need, Click Here To Print 2 - 3½lb. pork shoulder roast For the rub, ¼ cup granulated sugar ¼ cup brown sugar ¼ cup paprika (I used half regular and half smoked) ¼ cup garlic salt ¼ cup kosher salt 1 tsp. chili powder 1 tsp. oregano ½ tsp. cayenne pepper ½ tsp. cumin ½ tsp. fresh ground black pepper Whisk all ingredients in a large bowl until well combined. This makes a lot and it is only half of the original recipe my dad gave me so you can just store the extras in an airtight container to use later! For the BBQ sauce, 1 cup ketchup 3 tbsp. molasses 3 tbsp. cider vinegar 2 tbsp. grated onion 2 tbsp. Worcestershire sauce 2 tbsp. dry mustard 2 tbsp. maple syrup 1 tsp. chili powder ¼ tsp. cayenne 1 tbsp. fresh garlic, minced Combine all the ingredients in a medium sized saucepan. Over medium heat cook the sauce until it simmers gently, stirring often until it gets thick and glossy, about 8-10 minutes. Remove from the heat and use as needed. You can store the extra in an airtight container for a week in the fridge. For the Coleslaw, 4 cups shredded green cabbage 2 carrots, shredded ½ white onion, sliced thin ¼ cup mayo ¼ cup Greek yogurt 1 tbsp. Dijon mustard 2 tbsp. brown sugar 2 tbsp. cider vinegar 2 tbsp. buttermilk ½ tsp. celery salt 1 tbsp. finely diced jalapeno pepper 1 tsp. kosher salt ½ tsp. fresh ground black pepper In a small bowl whisk together the mayo, Greek yogurt, Dijon, brown sugar, vinegar, buttermilk, celery salt, jalapeno pepper and salt and pepper until well combined. You can make the dressing the day before and cover it with saran wrap if you want to, I did. In a large bowl combine the cabbage, carrot and onion. Toss with just enough dressing to coat, I used about half the dressing. Mix about 30 minutes before serving, just to give it a chance to meld, you don’t want to do it too far in advance or else your slaw will get soggy. To make the pork, Pat the pork shoulder dry with paper towel. Rub the entire surface liberally with the prepared rub mixture. Really massage it in well. Wrap the roast tightly in a few layers of saran wrap, and then put it into a large zip lock back. Store in the fridge for 12-24 hours. When you are ready to cook the pork, unwrap it and place into your slow cooker. Cook on low for 8-10 hours or on high for 6-8 hours. Cooking time will depend on how big your roast is and how efficient your slow cooker is. I did mine on high for about 7 hours. Once it is cooked remove it from the slow cooker and set it on a large cookie sheet to cool a bit. Meanwhile you can pour the liquid that has accumulated in the slow cooker into a fat separator. Once the pork has cooled enough to touch it, use 2 forks to shred the meat into bite sized pieces. Remove any big pieces of fat and discard. Return the pork to the slow cooker with a little of the cooking juice to keep it moist, don’t use too much you don’t want it to get soggy. You can also add in a little of the BBQ sauce at this time too. Again just not too much, soggy pork is bad! Just cook long enough to heat through or keep warm. When you are ready to serve, toast some buns, pile on a ton of that amazing pork, top with a little more BBQ sauce and a scoop of the coleslaw! You are going to need more than a couple napkins! It is so worth the effort and the mess! It tastes so incredible! Thanks to my dad for his original recipe and to my sister Kate for her adaptations. I did make a totally different coleslaw dressing than my Dad does. I prefer a creamy dressing to an oil based one. I think it whatever you like would taste great. I have some exciting things in store for the left overs! I can’t wait to share them with you. Jen Recipe adapted from Stan’s recipe
Do you know what is better than Eating Indian Butter Chicken? It’s cooking it in just one pot with minimal clean up. It’s not curry in a hurry with this recipe though, it is slow cooked…
Centuries ago Sardinia was occupied by the Spanish and as a result the island is famous for its paella, albeit with an Italian twist (orzo or fregola is used instead of rice)
Make extra sweetcorn and zucchini fritters for dinner and pack the rest for lunch.
Download this photo by Tookapic for free on Pexels
Centuries ago Sardinia was occupied by the Spanish and as a result the island is famous for its paella, albeit with an Italian twist (orzo or fregola is used instead of rice)
This classic Taiwanese street dish is Taiwan's version of a seafood omelet pancake made with potato starch, eggs, and oysters. The recipe below makes two omelets. Multiply amounts accordingly
From the website of June Meyer who chronicles the home recipes of her mother on her website. Rivilchas are similar to the German spatzle and commonly used to strech out Hunagrian soups and stews. From her description, these are a bit noodle and a bit mini-dumpling. I have not tried this recipe but am posting it for the Zaar World Tour.
Very often, the simplest dishes I prepare are the ones that receive the most comments. A friend dropped in the other day to retrieve her daughter from a play date. She sat down at the kitchen tab…
This quick and easy authentic Taiwanese Beef Noodle soup recipe just got EASIER with the addition of a pressure cooker. Make the whole dish in 1 hour!
There's three tiny humans in there!
Recipe video above. I adore the bright Mediterranean flavours in this salad! Great one to take to gatherings for something a little different that everyone always loves. Serve as a side (6 to 8) or a meal in itself (serves 4).Also known as Israeli and gourmet Couscous, pearl couscous is the big brother version of the more common small couscous. Texture and taste like pasta – soft but a bit chewy, but has a pearly, slippery surface (hence the name).
Are you looking for some easy bite sized appetizers for an upcoming event? Here are 200+ easy bite sized appetizers that are great starter for any event.
This quick and easy authentic Taiwanese Beef Noodle soup recipe just got EASIER with the addition of a pressure cooker. Make the whole dish in 1 hour!
Freshly baked, garlicky naan that is perfect for sopping up any curry!
This cabbage stew is based on a peasant dish from south-west France, called garbure, which is served with everything from duck to fish
Lentil Soup (called Fakes...pronounced "fah-kess" in Greek), is a traditional meal in Greece that is handed down from generation to generation. Many Greek families cook it every week since it's rich…
Jen from Tiny Urban Kitchen visits Michael Scelfo's 2nd restaurant, Waypoint for all sorts of creative globally-inspired dishes. Waypoint Cambridge
These make-ahead, baked ham and cheese sliders are delicious perfect for any gathering. You may want to make a double batch!
This method of making dandelion capers uses salt and vinegar to create a pickle that can be canned for long-term preservation or stored in the refrigerator for a few months.
Centuries ago Sardinia was occupied by the Spanish and as a result the island is famous for its paella, albeit with an Italian twist (orzo or fregola is used instead of rice)
Here’s the deal. I’m a major major major Indian food junkie . After having lived in Mumbai for 2 years after college, I most always try to find the most accurate, delicious tasting food that I remember from my life there — especially when we travel outside of our tiny town. And if I’m honest, I mak
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Autumn is for entertaining! Enjoy a dozen crowd-pleasing, fall recipes from some of our favorite chefs, tastemakers, and entertaining gurus.
This is a simple and delicious side dish that’s full of flavor. The house smelled insanely good while he was making it, and it went perfectly with the marinated, cooked chicken.
The ultimate comfort food recipes, right this way.
Supermalse kippenbouten, die vol van smaak zijn door bereiding in de slowcooker en een knapperig velletje hebben door de grill. Krijg je al honger?!
I've been scared to make bolognese for a long time. Probably a couple years, in fact. I'm one of those people that is strongly motivated by success. The ugly flip side of that is I'm strongly demotivated by failures. I still remember the first time I tried making bolognese. I had found this purportedly authentic recipe...
