Food Lust People Love: barbecue sauce

Monday, October 6, 2014

Saucy Pulled Pork Cornbread Muffins #MuffinMonday

Pulled pork with barbecue sauce is a great savory filling for cornbread muffins, perfect as a take-along for tailgating parties or game day buffets.

I made slow cooked pork in the crockpot a couple of weeks back. Nothing remarkable about it except that I did use a cloudy apple juice with ginger that I buy in my nearby supermarket. And I hummed in a few ounces of raspberries from a punnet that was getting past its best. As it turns out, apples, ginger and tart raspberries all make delicious slow cooked pork shoulder. We ate the roast the first night sliced, with mashed potatoes and Brussels sprouts.

Then I shredded the leftovers and added homemade barbecue sauce and we enjoyed barbecue sandwiches on lovely Portuguese rolls, coleslaw on the side, another night. Which left about one cupful of saucy pork as leftover leftovers. I was fully prepared to eat that with a spoon. I warmed it up the next morning and took a bite, but I just couldn’t get over the idea I’d had in the middle of that night before. My husband laughs because there is always a small part of my brain that is planning a meal or working on a recipe, no matter what else the rest of my brain seems to be concentrating on. I put the spoon down and put the bowl back in the refrigerator to chill.

I had to use that pork to fill some cornbread muffins.

Ingredients

1 cup or 180g fine yellow cornmeal

1 1/2 or 190g cups flour

4 teaspoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cup or 355ml milk

2 eggs

1/3 cup or 80ml canola or other light vegetable oil plus more for the pan

Filling: One cup or 250g pulled pork with barbecue sauce

Optional for garnish: Small pickles or slices of pickle

Method

Preheat oven to 375°F or 190°C. Prepare your 12-cup muffin pan by oiling it liberally with canola or non-stick baking spray.

In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.

In another smaller bowl, whisk together your milk, egg and oil.

Pour the wet ingredients into the dry and beat until fairly smooth, about one minute, making sure to scrape bottom and sides well.

Divide about two-thirds of the batter among the prepared muffin cups. Add a generous teaspoon of the chilled pulled pork to each.

Top with the remaining batter.

Add the pickle garnish if using. Mine were the little French cornichons. I drained them on some paper towel, sliced them partially through twice with a sharp knife and fanned them out. A slice of dill pickle would work as well.

Bake for 20-25 minutes or until lightly browned on top and on the sides.

Remove to a wire rack to cool a little before eating. Do be careful with the first bites because the pork will be quite hot inside.

Serve with coleslaw on the side to complete the saucy pulled pork muffin experience.

Enjoy!

Sunday, June 16, 2013

Barbecue Beans and Pork Ribs

Barbecued beans and pork ribs cooked with loads of flavor make a great meal for Sunday Supper or anytime.

Since we are celebrating fathers today at Sunday Supper, I thought a manly meal was most appropriate. And there is nothing more manly than barbecued beans served alongside barbecued pork ribs that have been tenderly baked and then slathered with barbecue sauce and grilled over an open charcoal flame. If you want to throw together a green salad, that works too, but many men will find it quite superfluous. Our Sunday Supper host this week is none other than our illustrious leader, Isabel from Family Foodie. creator and chief motivator of the Sunday Supper group.

I’d love to write a tribute here to my father, but, the truth is, I just don’t know where to start. Maybe it’s a daughter thing, but my father has always been larger than life for me. He is a man of intense intelligence and quick wit, with the softest heart. My parents divorced when I was nine years old so time with Daddy has always been precious. Let me tell you one story. Many years ago, summer of 1983 to be precise, Daddy had just moved from Jakarta to Brunei. In the days pre-internet, the only way I could let him know that I was headed his way was to make a very expensive transatlantic phone call or to ask his Dallas office to send him a telex. As a poor college student, I chose the latter.

I arrived in Bandar Seri Begawan, after more than 30 hours of traveling, exhausted but elated to be there. No one was at the airport to greet me. Since this was my first visit, I suddenly realized that I didn’t even know Daddy’s address or phone number. I approached the counter of the local car rental company and asked if they had a phone book I could borrow. Mercifully, they did and Daddy’s office telephone number was listed there. The lady behind the counter was kind enough to dial it for me and Daddy’s secretary put me through. My father’s response to hearing my voice was succinct. “Stacy, you screw up!” Yet somehow Daddy made it sound like an endearment. He roared up to the airport to collect me. And he took the afternoon off and we went home.

Daddy is a great storyteller, a trait he inherited from his own father, a raconteur from way back. (His advice has always been to never to let the truth get in the way of a good story.) Lots of his tall tales involve the exploits of his daughters and I have heard him tell the story of my first arrival in Brunei many times over the years. I think that he has a certain pride in our ability to travel alone and land on the ground, feet first, even in strange land. This week I am visiting my father and my stepmother in their current home of Ecuador. I reminded him of that old story, and his own snippy response. Never mind that it has been 30 years, he had the good grace to blush. It’s so great to share the laughter. Now let’s cook some beans and ribs.

I made these dishes a while back and took the photos in less than ideal conditions so my apologies for the poor lighting.

Ingredients
For the beans:

1/2 cup brown sugar
1/4 cup or 60ml apple cider vinegar
6 oz (by weight) or 1 cup or 170g dried cannellini beans
1 can (14.5 oz or 411g) chopped tomatoes
1/2 small can (3 oz or 75g) tomato paste
3 cloves garlic
2 teaspoons sea salt
1- 2 teaspoons cayenne (depending on how spicy you like your beans)

For the ribs:
1 rack of baby back pork ribs per person
Sea salt
Black pepper
Olive oil
Barbecue sauce (I usually make my own but use whatever sauce is your favorite.)

Method
First, preheat your oven to 350°F or 180°C and put the ribs in an oven safe baking pan. Season them liberally on both sides with sea salt and black pepper. Give the ribs a good drizzle of olive oil and add a cup of water to the pan.

Cover with foil. When the oven reaches the correct temperature, put the ribs in and set a timer for one hour.

Now get the beans started. I use a pressure cooker because I prefer to keep the beans whole. I find that if I start with soaked beans and cook them in a normal pot, by the time they are soft enough for me, they are also a big mush. The pressure cooker cooks them through without them completely disintegrating.

Put all the bean ingredients into a pressure cooker with enough water to cover the beans plus about two inches or 4cm.

Close the lid and turn the fire on high and bring to a boil. When you hear the ch-ch-ch noise of the steam start, turn the fire down to medium low. The pressure should still be making an audible ch-ch-ch, just more quietly.

Cook for about 40 minutes and then remove from the stove. Allow the pressure cooker to cool enough until it is safe to open.

Open the pressure cooker and test a bean. If they are cooked or very close to cooked, put the pressure cooker back on the stove, without the lid, and cook until the liquid reduces to your desired thickness. Or, if sticking seems to be problem, put the beans into a non-stick skillet and do the same. Some folks like their beans runny but when it comes to barbecue beans, I think thicker is better. Use your own judgment. Taste the salt and pepper and add more if necessary.

Meanwhile, about 15-20 minutes before your ribs are done, light your grill. When the coals are ready, remove the ribs from the oven and take off the foil.