Had company over on Friday and went all out on the menu
On the board:
- Pulled BBQ Pork Sandwiches
- Pineapple Slaw
- Waffle Fries w/special sauce (recipe here)
- Spinach Salad
- Lemon Tarts
Pulled BBQ Pork
I used the electric pressure cooker for this and it was great. I marinated the pork in apple cider vinegar and adobo seasoning overnight. I browned it in the pressure cooker, than cooked on high for 45 minutes, using the liquid from the marinade and enough water to come up to about 1/2 of the pork loin.
Once it was finished, I released the pressure, shredded the pork, added about 1/2 cup of Baby Rays Sweet and Spicy BBQ sauce and turned on the slow-cooker feature and let it sit uncovered for 2 hours until company arrived.
If you don’t have time for the slow-cooker, turn up the heat and let the liquid reduce by half before adding BBQ sauce.
Serve on toasted rolls with Pineapple Slaw
Pineapple Slaw (pictured above)
I saw a similar recipe when looking for cooking times for the pork. And it was a great addition to the pulled pork sandwiches.
- 2 cups shredded cabbage (I used green, but you can use red or a Napa)
- 2 cups fresh pineapple, crushed
- 1/2 apple, shredded
- 4 green onions chopped (including greens)
- 1 tbsp chopped cilantro (opt)
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- salt, pepper and sugar to taste
Mix all ingredients together and let set for at least 2 hours for flavors to meld.
When I was in Paris I was on the hunt for tarts – specifically lemon tarts and strawberry tarts. Strawberries were out of season, so I had to settle for raspberry. The lemon were by far my favorite. They had a shortbread tart (the raspberry ones were pastry) that worked well with the tart lemon filling.
Lemon cream filling
- 2 egg yolks, beaten
- 1 cup sugar
- 1/4 cup cornstarch
- 1 cup water
- 1/2 cup lemon juice
- 2 teaspoons grated lemon zest
- 1 tablespoon butter
Combine the egg yolks, sugar, cornstarch, water, lemon juice, lemon zest and butter in the top of a double boiler set over, but not touching, boiling water. Cook, stirring, until thick and creamy, about 5 or 6 minutes. Cool thoroughly before putting tarts together.
Okay, so all the recipes for lemon filling wanted a double-boiler. I started with one, but after 5 minutes of stirring and not thickening, I changed over to a saucepan and whisked it for 5 minutes while it boiled and thickened and had no issues with it burning or sticking. High altitude may have been the reason for my original troubles. Water boils at a lower temperature here, so the double boiler may not have offered enough heat to thicken the sauce.
- 1 cup butter
- ½ cup sugar
- 2 ½ cups flour
Cream butter and sugar until fluffy. Stir in flour and mix well, then knead for 3-5 minutes until dough forms a ball.
Press dough into mini-tart pans. Prick each with a fork . Bake for 15-20 minutes at 300° Cool thoroughly before assembling tart.
To assemble – add lemon filling to each cooled tart. Top with whipped cream and serve with crushed raspberries.
This made a lot of tarts, so I refrigerated half of everything and I’ll be making more for dinner guests later this week.