Friday, August 31, 2012 a Pulled Pork Compilation

I recently received a wonderful gift when my dad returned from taking my little brother to college. Four Bottles of BBQ Sauce. I think they were apologizing for sending pictures of them eating BBQ and going to Baseball games without me. I got one of each style from Pappy's Smokehouse (Holly's Hot Sauce, Pappy's Original & Sweet Baby Jane) and one Night of the Living Bar-B-Que from Oklahoma Joe's.

Naturally I tried to put it to it's intended use and try my hand at Pulled Pork, first time ever. I did a little research and pulled the best of about 6 recipes on how to make a rub and how to cook it in a crock pot, here's what I came up with. I've got plans to improve it for next time but it was, as anything with Pappy's  Sauce, delicious.

The Rub:
2 Tbsp Brown Sugar
1 Tbsp Sugar
2 Cloves Garlic, Minced
1/2 tsp Cinnamon
1/4 tsp Cloves
2 tsp Paprika
1 tsp Chili Powder
1 tsp Salt
1 tsp Black Pepper
1/2 tsp White Pepper
1/2 tsp Thyme
1 tsp Red Pepper Flakes

The Rest:
2 lbs Pork Loin Ribs
1 Red Onion
Olive Oil
Chicken Broth

Place Onions with a little bit of Olive Oil into Crock Pot on Hi and let soften while you prepare the Meat. Rub Meat with Olive Oil & Spices.

Place Pork in cCrock Pot and mix with Onions, cover with 2 Cups of Chicken Broth then add Water until Meat and Onions are covered. Turn heat to Low and Slow Cook for 6-8 Hours.

Remove Pork, discard layer of fat as well as any water and grease remaining in pot.  Separate Onions and Sauté with a little left over Rub.  When pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart.

Return the meat to the crock pot along with the Barbecue Sauce, just enough to coat the Meat & not so much that it's soupy. Heat for 1 to 2 hours. Serve on your favorite roll.

Thanks to the Food Network for letting me thieve bits and pieces of delicious recipes. Mrs. M's Chicken Pot Pie

I've take  little liberties but I'll put up the original recipe with the disclaimer she gave me:
"Chicken pot pie recipe below! I don't care how many times you take out the carrots and celery, I'm still adding them."

1 Rotisserie Chicken, Meat Pulled Off & Shredded
1 Cup Carrots*, Diced
1/2 Cup Celery, Diced
4oz Mushrooms, Diced
1/3 Cup Butter
1/3 Cup Onion, Diced
1/3 Cup Flour
1/2 tsp Salt
1/4 tsp Black Pepper
1 3/4 Cups Chicken Broth
2/3 Cup Milk*
2 (9 inch) Unbaked Pie Crusts, Thawed

*I substituted Sweet Potato & Heavy Cream for these ingredients.


Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine Carrots and Celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook Onions and Mushrooms in Butter until soft and translucent. Stir in Flour, Salt, & Pepper. Slowly stir in Chicken Broth and Milk. Simmer over medium-low heat until thick. Remove from heat. Add Carrots, Celery, and Chicken. Stir until coated. (I sautéed the Celery and Sweet Potato in with the Onions.)

Place bottom pie crust in glass baking dish. Pour hot mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. (Mine never looks as good as Mrs. M's.)

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Thursday, August 23, 2012 Prep Kitchen, Little Italy

Wood Ceiling and Garden Lights. Fence Post and Old Windows as room dividers. Outdoor Chairs to make the upstairs inside feel even more like outside.

Windows lined Succulent and a Long Bench.

The aforementioned Big Windows, a Chandelier and a peek into the Bar Area.

A few delicious cocktails.

A charcuterie. 

A note: this is in the entrance of Prep Kitchen, I should start marketing some of our designs. This was in our original designs for Mr. & Mrs. M's Wine Closet. I like how they added the lighting.

Friday, August 17, 2012 a Little Piece of Home Bread, Bacon & Beer Soup

Adapted from Good Deal with Dave Lieberman on Food Network

4 Slices Bacon
1 Large Onion, Diced
2 Tbsp Butter
2 tsp Dried Thyme
1 (12-ounce) bottle Amber Ale
1 Quart Chicken Stock
3 Slices Sourdough, Cubed
Salt and White Pepper
1/2 Cup Grated Parmesan

Fry Bacon until crisp, remove and reserve. In a medium saucepan over medium-high heat, sweat the Onion, Butter, and Thyme until tender, about 8 minutes. Add Bacon, Beer, Stock, and Bread. Simmer 10 minutes. Whisk to thicken. Season with Salt and Pepper. Garnish with Cheese. Beer Bread

Adapted from Calling All Cooks on the Food Network

3 cups flour
1-1/2 Tbsp Baking Powder
1-1/2 tsp Salt
1/2 Cup Sugar
12 oz. Delicious Beer
2 Tbsp Melted Butter

Preheat the oven to 375 degrees F.

Butter a loaf pan and set aside. In a large bowl, combine the Flour, Baking Powder, Salt, Sugar, and Beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with Butter and return to oven. (I also sprinkled sugar on the top of the dough before baking it.)

Recommendations for Beer: A Hefeweizen or Amber Ale. Something wheaty and sweet or malty and sweet. Bottlecraft & a Mona Lisa Sandwich

Delicious new finds in Sand Diego:

First head to Mona Lisa and order a delicious deli sandwich, this is a Caprese with Prosciutto, Mozzarella, Tomato and Basil, the Bread is drizzled with Olive Oil and Balsamic Vinegar. At Bottlcraft get a Beer, take a seat and enjoy!

Wednesday, August 1, 2012


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