Recipe Time! – Pulled Pork

Some time ago I shared this recipe with you.  I had made it for when both of my brothers-in-law came to stay with my husband and I in Tennessee. It was really good and I had slaved over it all night while it was in the oven (the things you do, right? Heh heh) At the time, I didn’t know that there were two types of pulled pork recipes that have made their home in North Carolina. (Thanks Bobby Flay!!) The pulled pork I made was vinegar based and not tomato based as they were used to. Don’t get me wrong, it was good nonetheless but I would rather my house not smell of vinegar while cooking! I bought a Boston butt last week in hopes of making some pulled  pork soon. I found this recipe that I will hope you will enjoy.

What You Need:

  • 1/4 cup brown sugar
  • 1 tablespoon chile powder
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 pork shoulder roast (also called pork butt)
  • 4 onions, cut into halves
  • 1 bottle good barbecue sauce
  • Good-quality hamburger rolls, for serving

Directions:

  • Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
  • Preheat the oven to 300 degrees F.
  • Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board.
  • Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
  • Shred the meat with two forks, then toss in the barbecue sauce until it’s coated to your liking! Serve on hamburger rolls.

Easy peasy! I haven’t made this recipe as yet. It won’t be until this weekend, hopefully. I need to take it out of the freezer and let it thaw out in the fridge. I know the kids will love this! I would highly recommend some Cole slaw to go with it. Next week I will find some good Cole slaw recipes that would go great as a part of a main dish or just as a side.

God Bless!

 

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Recipe Time! – Downhome Barbeque Beef Short Ribs

It’s getting hot, hot, HOT! And when it starts getting hot, it’s time for BBQs!! Here is a recipe that your family and friends will love and you will definitely be the hit of the party!

http://www.foodnetwork.com/recipes/tyler-florence/downhome-barbecue-beef-short-ribs-recipe.html

Doesn’t this look delicious? Yummmm!

What you need:

  • 8 pounds beef short ribs, cut across the bone
  • 2 garlic cloves
  • 1 bay leaf
  • 1 cup brown mustard
  • 1/2 cup red wine vinegar
  • 1/3 cup brown sugar
  • 2 tablespoons tomato paste
  • 1 teaspoon cayenne pepper
  • 3 tablespoons butter, melted
  • 1 tablespoon molasses
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon granulated onion
  • 1 tablespoon granulated garlic
  • Salt and pepper, to taste

Kitchen Items:

  • Stock Pot
  • Spoon

Directions:

Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender.

In a medium saucepan, combine all ingredients. Pour 1 cup of the rib water into the mixture. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Add the ribs to the pot, turning with tongs to coat well. Season with salt and pepper.

Transfer the ribs to a hot outdoor grill, meat side down first, and cook 8 to 10 minutes on each side, taking care not to burn them. Serve with remaining sauce on the side.

Whelp! There you go. You can make some home made Cole slaw, mac and cheese, an potato salad to go with it. Serve with a nice cold drink.
God Bless!
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Recipe Time! – Corn Meal Porridge

One of my fondest memories growing up is when my dad would make corn meal porridge for breakfast. Thin enough to drink in a mug or thick and chunky, I loved it any way I could get it. I could eat it any time of the day too. That’s how much I love it. Ihave been making it for my kids lately and my daughter has taken a great liking to it. It reminds me of the good ol’ days. It is pretty easy to make. It is about a 4:1 ratio of milk or water and dry corn meal. Here is how I make mine.

20131112-143759.jpg

What you need:

4 c. water or milk
1c. Yellow or white corn meal
2 bay leaves
2 tbsp. butter
1 tsp. vanilla extract
1 tsp. ground cinnamon or 1/2 cinnamon stick
1/2 tsp. nutmeg
1/2 tsp. salt
Sugar
Metal whisk

Directions:

Combine water/milk, salt, bay leaves, vanilla, cinnamon, nutmeg and butter into a sauce pan and bring to a boil. Have the whisk close by. When the water is boiling, start whisking with one hand and pour in the corn meal with the other slowly. This will eliminate the lumps that can occur (I actually like eating the lumps).

When all the corn meal is added, turn down the heat to med-low, cover and let it cook for about 5 – 10 min stirring frequently. (I usually keep stirring with the whisk). Be careful because it can be like molten lava as it “bubbles” and can burn.

When it is fully cooked, remove from the heat and let it stand for a few minutes before serving. Add sugar to taste. Serve with a hot mug of Ovaltine.

Some Tips:

When you’re done making the corn meal, make sure you rinse or soak everything because once corn meal dries, it is like cement and can be troublesome to remove from cookware.

It can be very hot while cooking so use long utensils.

I hope this simple meal becomes a new Fall/Winter favorite.

God Bless!

Recipe Time! – Lunch Pita

While I was grocery shopping, I stopped in the bread aisle to get a loaf of bread and came across one of  those mini shelves that contain the tortillas and buns and such. I saw some pitas and thought to myself that I haven’t had a pita in a long while. So I picked up a pack of 8-grain pitas and continued shopping. The next day I decided to make myself a nice light lunch and I busted out the pitas and some other stuff to make it with. I will say this, if you are not a fan of tuna, you can use chicken, turkey or ham to fill it with. Just season accordingly. This should serve 2.

What you need:

  • 8 oz. can of albacore tuna (gotta save the dolphins PLUS it is healthier than regular tuna)
  • 1 cup of ready made salad (slightly packed – you can use what ever you have just make sure they are bite sized pieces)
  • 2 tblsp. mayo
  • 1 tsp. spicy mustard (I used Grey Poupon)
  • Dash of salt – to taste
  • Dash of cayenne pepper – to taste
  • 2 pitas

Directions:

Drain the tuna and add it to a bowl. Use a fork to break it up a bit. Add the rest of the ingredients (except the salt and cayenne pepper) and stir. Season to taste with salt and cayenne pepper. Stuff pita to liking.

I toasted my pita on the lowest setting before filling it and it made it taste so much better. It tasted so good that I made another pita with the rest of the tuna! My belly was full but it wasn’t heavy…I really shouldn’t have ate so much but I couldn’t help myself! I don’t know how long it will keep fresh in the fridge. The longest it sat was for 24 hours…from one lunch to the next.

My Lunch Pita

My Lunch Pita

Well I hope this quick and easy recipe will become a family favorite. You can make a whole batch and take it for a picnic or pack a small container to make a healthy lunch at work.

God Bless!

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