no meal is complete without a side. as good as the main protein may be you need something that can accompany, balance, and/or complement it's flavor. i just added my flame and smoke-less BBQ pulled pork recipe to the blog for all to try, share and salivate over. these next 2 dishes are mere additions to accompany or top the pork.
mango salsa:
.2-3 fresh mangoes (i used Mexican mangoes, they are in season this time of year)
.2 jalapenos
.2 limes
.1 bell pepper
.1/2 red onion
.approx. 3tbsp fresh cilantro
.salt and pepper to taste
this is the easy part, finely chop everything and toss in a bowl. juice the limes and add your salt and pepper to taste. easy right? the mango and lime are great on a pork sandwich, or on your favorite chip!
Asian cabbage/carrot slaw:
.1/2 head of red cabbage
.2 bags of shredded carrots (if you have a mandolin i recommend shredding your own)
.1/2cup soy sauce
.1/2cup rice vinegar
.1/2cup cashews or peanuts
.2 limes
.red pepper flakes
.1 packet of sugar
finely shred cabbage and carrots into strips add to bowl. in a separate bowl, add vinegar and soy sauce, put it in the microwave for 30 seconds to get it warm, add 1 packet of sugar and stir. squeeze juice of 2 limes into soy/vinegar mixture and pour over cabbage and carrots. depending on heat preference add pepper flakes and shake or stir. i prefer a tupperware bowl w/ a lid to really shake and mix everything together. at the end, take your 1/2 cup of nuts and chop, it can be a rough chop or fine, it's all your own preference (i bet you wish you had a SLAPCHOP now!). dish out your slaw and top with chopped nuts.
i hope you enjoyed my sides! try em out on top your BBQ sandwich or just as a side and i'm sure you won't be upset!
enjoy,
.g
Friday, May 6, 2011
Tuesday, May 3, 2011
BBQ Without a Grill or Smoker
the warm weather is finally upon us here in providence. every chance i get i am outside walking or biking around the city. coming from VT i try to spend as much time as i can outside. some of that time includes grilling and turning my dad's classic charcoal Weber into a smoker. unfortunately where i live now i have no space for a grill and when the weather gets me in the BBQ mood and i have the time i use other methods.
i will admit wholeheartedly, in my opinion, these methods are no match for open flame or smoke. but they do produce a quality product that temporarily satisfy my cravings.
the meat is prepared the same way for both methods of cooking, except 1 factor. you can use different meats but i love to use pork and to me it screams BBQ. once it's done you can use it for so many different applications (i'll post later). here is my version for no-smoke, no-flame BBQ Pulled Pork!
SLOWCOOKER/CROCK-POT:
.4-5lb Pork shoulder
.1 red onion
.3 cloves of garlic
.your choice of dry seasoning mixed in a small bowl, enough to coat the meat. since i never really use measurements i don't know how much of each. i will list in order of amount from highest to least used and you can go from there.
.ground coffee
.brown sugar
.cayenne powder
.chili powder
.smoked paprika
.garlic powder
.salt/pepper
.cumin
.water, enough that when you place the meat in the pot the water is around the top, not consuming the meat.
coat the pork in the seasoning, rub it in, don't be afraid to get your hands dirty. place it in the slow cooker. thinly slice your onion and give the garlic a rough chop, toss in the pot with the meat. pour water into the pot until it reaches the side of the meat, not consuming it. turn the heat setting to low and leave it in for 8hours. possibly more if you get a larger shoulder. when finished, take the meat out of the pot, it will be difficult bc it WILL pull apart, which is exactly what you want. i put mine in a big tupperware container and go at it with a pair of tongs and a big fork. basically just pull it apart and discard any fatty chunks. i don't put any sauce on it b/c i love to use this pork for other dishes.
and there you have it, your own homemade Pulled Pork, technically it's not BBQ b/c that's a reference to how it's cooked.
OVEN:
for the oven method you basically have the same exact ingredients except the water. coat the shoulder in the dry seasoning and place in a big oven-safe dish. add your garlic and onions, then cover with aluminum foil. set it in an oven preheated to 200. it will take approximately four hours perhaps longer depending on the size of the shoulder you get. i use the same method of pulling as my other recipe. in a tupperware container, a fork and a pair of tongs going at it discarding the fatty chunks.
what i like most about these recipes is the ability to use the meat for many other dishes. i will post a few as we go along. i hope these shed a little light onto your grill-less options!
enjoy
.g
i will admit wholeheartedly, in my opinion, these methods are no match for open flame or smoke. but they do produce a quality product that temporarily satisfy my cravings.
the meat is prepared the same way for both methods of cooking, except 1 factor. you can use different meats but i love to use pork and to me it screams BBQ. once it's done you can use it for so many different applications (i'll post later). here is my version for no-smoke, no-flame BBQ Pulled Pork!
SLOWCOOKER/CROCK-POT:
.4-5lb Pork shoulder
.1 red onion
.3 cloves of garlic
.your choice of dry seasoning mixed in a small bowl, enough to coat the meat. since i never really use measurements i don't know how much of each. i will list in order of amount from highest to least used and you can go from there.
.ground coffee
.brown sugar
.cayenne powder
.chili powder
.smoked paprika
.garlic powder
.salt/pepper
.cumin
.water, enough that when you place the meat in the pot the water is around the top, not consuming the meat.
coat the pork in the seasoning, rub it in, don't be afraid to get your hands dirty. place it in the slow cooker. thinly slice your onion and give the garlic a rough chop, toss in the pot with the meat. pour water into the pot until it reaches the side of the meat, not consuming it. turn the heat setting to low and leave it in for 8hours. possibly more if you get a larger shoulder. when finished, take the meat out of the pot, it will be difficult bc it WILL pull apart, which is exactly what you want. i put mine in a big tupperware container and go at it with a pair of tongs and a big fork. basically just pull it apart and discard any fatty chunks. i don't put any sauce on it b/c i love to use this pork for other dishes.
and there you have it, your own homemade Pulled Pork, technically it's not BBQ b/c that's a reference to how it's cooked.
OVEN:
for the oven method you basically have the same exact ingredients except the water. coat the shoulder in the dry seasoning and place in a big oven-safe dish. add your garlic and onions, then cover with aluminum foil. set it in an oven preheated to 200. it will take approximately four hours perhaps longer depending on the size of the shoulder you get. i use the same method of pulling as my other recipe. in a tupperware container, a fork and a pair of tongs going at it discarding the fatty chunks.
what i like most about these recipes is the ability to use the meat for many other dishes. i will post a few as we go along. i hope these shed a little light onto your grill-less options!
enjoy
.g
Wednesday, April 20, 2011
simple
i made a simple and healthy meal with some leftovers. 3-bean salad over spring greens and marinated grilled chicken.
the 3-bean salad was made the day prior and is very simple.
.1 can each of chick peas, black beans, and red kidney beans (drained and slightly rinsed)
.1/3lb of thinly sliced prosciutto
.about 6 good leaves of fresh basil
.2 lemons
.1 pepper
.1/2 red onion
.1cup shredded Parmesan cheese
drain/rinse the beans and add to a bowl. finely chop onion, pepper, basil and add to beans. roll each slice of prosciutto and slice horizontally, some will stay rolled some won't. it all depends on preference, basically chop how you want to chop! drizzle olive oil around the bowl, you don't want too much oil so go light. it's easier to add more than it is to take it out. juice 2 lemons over everything, toss in cheese and mix. i like to use a bowl or big container with a lid so i can really shake it up. considering i am a klutz i always tend to make a mess when trying to toss a salad in an open bowl.
for the grilled chicken it's also pretty easy and i used some of the same ingredients as the 3-bean salad i had left over.
.1/2 cup Soy sauce
.6 good leaves of fresh basil
.3 cloves of garlic
.1 lemon
.olive and a touch of sesame oil
.2 chicken breasts
add soy sauce, less than 1/4cup of olive oil and less than 1/4cup of sesame oil to a bowl. finely chop basil and garlic and add to the liquid, then add juice of one lemon to the mixture. gently stir and add chicken. if the mixture is in a large container take a fork and top the chicken with the basil and garlic that's in the mixture. keep it in the fridge for 30minutes then toss it on a grill. unfortunately i do not have a space for a real grill, so i use a George Foreman which works but naturally i prefer a real grill. i assure you it will taste even better coming off a real grill.
finally take those leftover beans and spoon them out onto lettuce and add a bit more lemon juice and you have a great salad to go with your chicken.
as always i encourage you to try new things add to my recipes or take away and have fun with it!
enjoy,
.g
Thursday, April 14, 2011
Lettuce Wraps
i found an in-expensive, easy, fast, and tasty dinner. i wasn't inspired by anything in particular, i had a few items already in the fridge and decided on spicy soy/garlic/ginger lettuce wraps.
.1lb of ground turkey (use any meat you'd like)
.fresh ginger (i cut a piece that's the same in length as my finger tip to first knuckle)
.fresh garlic (2 big cloves)
.soy sauce (1/4cup)
.rice vinegar (1/4cup)
.sesame oil/olive oil
.1tsp sugar
.1tsp corn starch
.peanuts, cashews, and/or toasted sesame seeds
.romaine lettuce
it may look like a lot of ingredients but it's not overwhelming.
1. finely chop ginger and garlic and toss into a hot sautee pan, medium-low heat with a little olive and sesame oil. let it cook for a minute or 2
2. add ground turkey to the pan with ginger and garlic, turn heat to low and let it cook turning it white/gray.
3. while turkey is cooking, mix soy, rice vinegar, and a touch of sesame oil. put it in the microwave for 30 seconds.
4. add sugar and corn starch to the liquid and stir, making sure there are no clumps of corn starch.
5. when the turkey is cooked add the soy mixture and stir, let it sit for a few minutes and thicken (i found adding corn starch to any asian dish makes it seem a bit more authentic)
6. chop pieces of the romaine so they can hold meat, essentially a lettuce taco shell.
7. chop peanuts, cashews, or toasted sesame seeds. (leave the sesame seeds whole)
at the end, put the meat into a serving bowl, spoon into your lettuce wrap top with your preferred nuts and enjoy. (for an extra kick i add Sriracha chili sauce)
i hope you try it out and add your own flavor to it. maybe some chopped green onion or a chili pepper to simmer with the ginger and garlic.
Thursday, March 31, 2011
stuck in a rut
morning, afternoon, evening everyone!
i've been stuck in a cooking rut for a while which is the reason for the lack of posts, i do apologize. I have been making the same few dishes through out the week. they are all very tasty, healthy and affordable meals that i am proud to introduce to my diet. a few items i have been keeping stocked in my fridge are brussels sprouts, kale, and sweet potatoes. although i love these foods i haven't really made a change and i am getting tired of them and my lack of creativity.
in an effort to get out of my rut i bought some fresh ahi tuna steaks. i pan-seared them and served it over a light salad with carrots, cucumber and cashews with a homemade ginger/soy vinaigrette. although this meal was delicious and nutritious it hurt my wallet, the fresh seafood was expensive so it's not something i can do often.
in the coming days, weeks, months i am going to put a real effort into becoming more creative on a budget while staying healthy and sharing with anyone who is willing to listen. i hate ruts and and am forcing myself out of this one, i hope you stay tuned to what's to come.
.grant
i've been stuck in a cooking rut for a while which is the reason for the lack of posts, i do apologize. I have been making the same few dishes through out the week. they are all very tasty, healthy and affordable meals that i am proud to introduce to my diet. a few items i have been keeping stocked in my fridge are brussels sprouts, kale, and sweet potatoes. although i love these foods i haven't really made a change and i am getting tired of them and my lack of creativity.
in an effort to get out of my rut i bought some fresh ahi tuna steaks. i pan-seared them and served it over a light salad with carrots, cucumber and cashews with a homemade ginger/soy vinaigrette. although this meal was delicious and nutritious it hurt my wallet, the fresh seafood was expensive so it's not something i can do often.
in the coming days, weeks, months i am going to put a real effort into becoming more creative on a budget while staying healthy and sharing with anyone who is willing to listen. i hate ruts and and am forcing myself out of this one, i hope you stay tuned to what's to come.
.grant
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