Continuous Cooking Recipe #1 (c) 2013 Paige Buffington

PORK FRIED RICE made from POST CROCK POT PORK ROAST(c) 2013 Paige Buffington

Herstory:

A house guest from Europe requested a meal of Southern Bar-B-Que while staying at CASA BUFFINGTON.  

Suggestion as to what you will need:

A Sunday to make the roast

A crock pot

A pork roast

8 cloves of garlic

fresh black pepper from bulk spice section of a health food store


Directions:

Put the roast in the crock pot, fat side down.  Make slits into the roast and insert a whole garlic glove into each cut.

Turn on high, put on the lid and go to a movie.

After 5 to 6 hours check the roast.  It should neither be overdone nor underdone.  I like mine on the rare side, so I can keep in the tenderness.  Take a slice from the middle and make sure it tastes juicy and succulent.  Since you will probably re-heat the sliced pork for bar-b-que sandwiches later, it does not matter that it is not done approximately.

BAR-B-QUE SAUCE

Suggestion as to what you will need:

can of chipolte sauce from the Mexican food section in the grocery.

half a bottle of ketchup

some balsamic vinegar

three whole fresh squeezed lemons

dash of black pepper

dash of powdered ginger

Directions:

Using a 4 cup Pyrex glass measuring cup, pour in the can of chipolte first.  Add the lemon juice.  Add a little of the ketchup.  Stir with rubber spatula that has a hole.   Taste to see if you need more ketchup.  You don't want the ketchup to cut an overpowering chipolte taste, but you want the zing of the chipolte to be the aftertaste.  Once you've got it where you want it, add a dash of black pepper; stir.  Add the ginger; stir.  I let mine set to room temperature, and taste it again to see how it has settled and make any needed adjustments.

WHAT DO YOU DO WITH THE LEFTOVER BROTH FROM THE PORK?  That's easy!

Suggestion as to what you will need:

The pork broth from the crock pot

Garlic included along with any small pieces of pork that fell from the roast.

A combination of brown, wild, and jasmine rice from the health food store bulk section.  Often you can find rice blends there that will work well for this recipe.

Directions:

Pour the pork broth into a pan used to boil rice.  Get the broth to the boiling point. Add the amount of rice you need.  (I suggest following the cooking rice technique that works for you everytime)  Once it's done, you have a rice dish that you can add vegetables for a stir fry or use it as a side dish.  I had some leftover sauteed broccoli that was cooked with a blend of olive oil and sesame oil.  I tossed the rice in a wok, added the broccolli and had it for lunch on Tuesday.

CONCLUSION; MORAL OF THE STORY

You don't need to have a guest from Europe to get inspired, but often other people's requests for meals can provide an opportunity for new creations.:)

 

 

 



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