Pulled Pork Sammies on Brioche Buns with Manchego and Daikon Kohlrabi Dill Slaw

In recent weeks, two things have happened in our kitchen. First, we have begun experimenting more with yeasted doughs. Second, we have begun keeping vinegared vegetable slaws around to use as opportunities arise. Our CSA has been a great asset in this second area, as unusual items in small amounts come into the house every week.

This sandwich came together almost by accident. We had the slaw around already. We needed to use the pork shoulder up to make space in our freezer. We had decided to make the brioche buns as an experiment. It turned out to be what is perhaps the best sandwich that has ever come out of our kitchen, and we plan to have friends over later this week to enjoy more of them!

Pulled Pork: see previous post. The only variations this time were that we used pork shoulder (it really fell apart after an overnight slow-cook) and that we kept the bbq sauce on the side. We made the brioche buns from Smitten Kitchen http://smittenkitchen.com/2009/07/light-brioche-burger-buns/, which were fantastic.

We topped the sammies with shaved manchego cheese and

Daikon Kohlrabi Dill Slaw:

One small to medium-sized daikon radish

One medium-sized kohlrabi

2 - 3 T unseasoned rice vinegar

2 T olive oil

1 T minced fresh dill

Peel the vegetables. Coarse grate them and mix in a small bowl with the other ingredients. Refrigerate at least overnight before using. The longer you let this slaw sit, the more the dill flavor infuses the slaw.

Hawiian Kalbi

From saveur
1 cup brown sugar
1 cup soy sauce
1 tbsp. sesame oil
1/4 teaspooon
4 cloves garlic, crushed
2" peeled and chopped ginger
3 lbs baby back ribs
3 scallions, thinly sliced (garnish)

Marinate ingredients except scallions. Separate marinade into reduction saucpan and bake ribs at 375-450 for 20 min to 40 minutes in oven. Reduce marinade while baking. Grill while basting, 15 min or so.

A summer meal

We have been enjoying the delights of summer. A wonderful weekly CSA, sitting/standing/eating/lying around outside, grilling on our Weber (especially with our new Weber rotisserie accessory), gardening herbs and tomatoes, hot nights, and cold drinks. Tonight, we rummaged around in the fridge and were able to come up with a great summer meal:

World's best BBQ ribs
Grilled organic zucchini with chimichurri butter
Boiled red potatoes topped with with carmelized onions and gorgonzola

It's always a good idea to have a few extra condiments hanging around in the fridge, a few types of meat in the freezer, and an hour and a half to carmelize a couple of huge yellow onions.

Cheers! We love summer.


World's best BBQ ribs
One good batch of your favorite homemade BBQ sauce (...add details)

Smother ribs in some of the BBQ sauce and marinate overnight
Bake at 350 degrees for at leat :45
Throw on the grill until done, basting with remaining BBQ sauce as you flip them.



Grilled Zucchini with chimichurri butter:
One medium zucchini, halved, for every two people

Butter (lasts for up to two weeks)
1 third cup chopped fresh oregano
1 third cup chopped fresh parsley
1 half juiced fresh lemon
two chopped garlic cloves
A dash of olive oil

Blend everything but the butter in a food processor; strain in a cheese cloth; mix uniformly into softened butter and chill overnight.

Halve the zucchini(s); apply a liberal coating of the butter (softened to room temp) to each half, grill for a couple minutes buttered side up; flip; grill until soft and serve cut side up with another pat of fresh chimi butter on top.

Red Potatoes with carmelized onions and gorgonzola:

Two to three boiled or steamed red potatoes per person

Plus topping:
1/2 carmelized yellow onion per person (to carmelize, slice to uniform half-moon shape and cook slowly, over low with about a pat of butter per half onion, for at least an hour and a half, until carmel brown. (you can mince them for the potato topping). We always make extra, since it's time consuming and they are fun to incorporate into other dishes during the week.

And a sprinkle of crumbled gorgonzola.

Mash the potatoes on your plate and mix up with the topping for rustic picnic goodness.

Wines

Normally you can't ship wines cross-country because of the heat or cold (not cheaply anyway). That's what April is for. To celebrate, we ordered two best-selling wines from K&L Wines. The Henry's Drive Pillar Box Padthaway is already gone from our cellar. OOPS, is that ever a drinkable wine:

91 points Robert Parker's The Wine Advocate: "The 2006 Pillar Box Red is 50% Shiraz, 42% Cabernet Sauvignon, and 8% Merlot aged in a mix of used French and American oak. Purple-colored, it offers an enticing, fruity nose including aromas of cassis, black cherry, black raspberry, and blueberry.



Our other stellar choice was the 2006 Pascual Toso Malbec Maipu Valley, Argentina. 91 points and the #1 wine on the "Top 100 Best Buys of 2007" from Wine Enthusiast:

"A year or two ago when Paul Hobbs began consulting for Toso things changed for the better. This is the rare Best Buy that can swim with the big fish and give them a run for the money. Pop the cork and enjoy lusty dark aromas of Turkish tobacco and berry compote. In the mouth, there’s a riot of fruit flavors to ponder followed by a smooth, lusty finish."

Hardware Hankering: Staub 8 Quart

We had a long-standing desire for a good enameled 'French oven.' Originally, we were interested in the Mario Batali line but after further investigation heard that imperfections in the enamel lead to rusting and chipping. We want our cookware for a long time, not to deteriorate in a few years. So, we finally purchased our 'dream' pot--the 8 quart Staub in grenadine. Sure it's the price of a plane ticket, but why settle for less. . .

Wine-Brushed Cheese and Black Charcoal Crackers

These English charcoal crackers from The Fine Cheese Co. are simply incredible. They have a soft crunch that isn't like any known cracker that we've ever had before. They dissipate in an organized way rather than crack or crumble. And the flavor is dense and, well, sooty--in a good way. Paired with a French wine-washed cheese, they are the fromage vehicle extraordinaire. Any good softer cheese would work, especially one with a hint of sweetness.

Tostadas

Since we began to scour the local Mexican markets, we have built up a good arsenal of much-better-than-health-food-store-version Mexican staples. Last weekend we made tostadas. These are perfect for when you feel like snacking on something fast and healthy.

Mexican tostadas (whole, fried corn tortillas)

Refried beans - Chipotle flavor

Diced grape tomatoes

Diced avocado

Pickled red onions

Corn relish, canned or fresh

Queso fresco, crumbled

Mexican Crema

Spread some beans over each tostada and top with the other ingredients.