Recipe Time! – Green Chile Cheesburgers/Apple Cole Slaw/Fried Onion Rings with Chile Sauce

Good AFTERNOON!

I know that this post is a little on the late side but I woke up late this morning and I am desperately trying to keep up. Today I have for you 3 recipes that I feel will go together for a great meal for sharing with your family and friends. Without any further hesitation, los gehts! (let’s go!)

 

What you need:

Queso Sauce:

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 12 ounces Chihuahua or Monterey jack cheese, coarsely grated
  • 1/4 cup grated Parmesan
  • Kosher salt and freshly ground black pepper

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Recipe Time! – BBQ Pulled Pork and Cole Slaw

Hey!

Well this is my favorite time of the week where I share a recipe with you. This one is courtesy of Emeril Lagasse and FoodNetwork.com. This recipe is great meal for a large group of people. This recipe can be cut down for a smaller setting. Make sure to read it through entirely because there are a lot of ingredients. When I first made this, I was missing a lot of the ingredients, but now I can make it any time I want and the only thing I would have to get is the fresh ingredients for the Cole slaw. If you are not a spice fanatic, omitting the cayenne pepper is always an option.

What you need for the pork:

    • 1 boneless pork butt, about 4 pounds
    • 3 tablespoons dark brown sugar
    • 2 tablespoons Essence, recipe follows
    • 1 tablespoon salt
    • 1 tablespoon cumin
    • 1 tablespoon paprika
    • 1 tablespoon freshly ground black pepper
    • 1 tablespoon cayenne
    • Wet Mop Basting Sauce, recipe follows
    • Barbecue Sauce, recipe follows
    • 8 Hamburger buns
    • Kicked Up Cole Slaw, recipe follows
Directions

Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.

Preheat an oven or smoker to 225 degrees F.

Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the wet mop basting sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.

With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the barbecue sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with additional Barbecue Sauce on the side.

Essence (Emeril’s Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

(Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.)

Wet Mop Basting Sauce:

  • 1 cup white vinegar
  • 1 cup apple cider vinegar
  • 1 tablespoon dark brown sugar
  • 1 tablespoon red pepper flakes
  • 1 tablespoon cracked black pepper
  • 1 tablespoon salt

The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.

Yield: 2 1/4 cups

Barbecue Sauce:

  • 1 cup apple cider vinegar
  • 1 cup ketchup
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 1/2 teaspoon dried crushed red pepper

In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.

Yield: about 2 cups

Cole Slaw:

  • 3/4 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1/4 cup packed light brown sugar
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons buttermilk
  • 4 teaspoons celery seeds
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 3 cups shredded green cabbage (about 1/2 head cabbage)
  • 3 cups shredded red cabbage (about 1/2 head cabbage)
  • 1 green bell pepper, finely diced
  • 1 large carrot, peeled and shredded
  • 1/2 cup grated yellow onion
  • 1/4 cup minced fresh parsley

In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.

In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.

(My notes: If you are in a pinch and don’t have time to shred the cabbage, buying the equivalent in pre-cut cole slaw is awesome. Though it might not have the equal amount of red and white cabbage, it will still taste the same.)

Yield: 8 servings

I hope that you enjoy this recipe as much as my family and I have!
God Bless!