Sunday, July 19, 2009

Missing Mo Sunday Night Dinner....

Sunday=Day of Rest: Slow-coookers, make aheads, and paper plates! I LOVE afternoon church because I get to sleep in. I put the pork in the slow-cooker before I even take my shower for our first meeting at 1:00. Then when I get home, just throw it all together and pull the make-aheads out of the fridge. The most difficult part of this dinner was getting the oil up to the right temp, which I can't say it actually ever did. We rarely cook with anything other than olive oil, and I think the last time I deep fried something I was trying to impress my now husband making a tempura dish before we got married probably 19 years ago(which was so good!). There's a restaurant in San Luis Obispo, CA, Mo's that is our go to place for BBQ. Mo(L.K.) passed away a few years ago, but his menu items and the good times there will live on forever. I have no idea if I even came close to any of his recipes, but I could taste some Mo "touches" in these recipes. Enjoy!!!!

Slow Cooker Pulled Pork
2-3 lb. lean pork loin roast
cajun spices
chili flavored olive oil
Coat all sides of pork loin with spices and place in small slow cooker. Drizzle chili flavored olive oil over pork. Cook on low 6 hours.

Caramelized Onion, Jalapeno, & Honey BBQ Sauce
1 Tbl. Olive Oil
1 sweet onion, finely chopped
2 large jalapenos, finely chopped, leave some seeds for heat
1/2 cup non-alcoholic white wine(or Tequila)
1/2 cup honey
2 cups favorite bottled bbq sauce
2 Tbl. good Balsamic Vinegar
1/2 tsp. cayenne pepper
1/2 tsp. red chili flakes
1/2 sea salt
2 Tbl. butter

Sautee onions and jalapenos in olive oil in 2 qt. saucepot until translucent and slightly caramelized, sprinkle some sugar on the onion/jalapeno mixture to caramelize faster. Add wine and bring to boil, reduce heat and simmer until mixture is reduced by half. Add BBQ sauce, honey, balsamic vinegar and spices, simmer for 20 minutes. Using an immersion blender, puree sauce in pan. Remove from heat, add butter, and let cool.

Add about a cup of bbq sauce to the pulled pork and mix. Fill sourdough rolls with pork mixture and drizzle additional bbq sauce on top before adding cole slaw mixtures.

Cole Slaw
2/3 cup Best Foods Mayonnaise
6 Tbls. apple cider vinegar
2 Tbl. sugar
2 tsp. black pepper
1 tsp. sea salt
1 Tbl. Caraway Seeds
1/2 head each green cabbage and purple cabbage, finely sliced
Combine first 5 ingredients in a large mixing bowl until smooth. Add caraway seeds and cabbage, mix well and refrigerate until ready to use.

There's no recipe, just slice scrubbed, cleaned, and dried potatoes on a mandolin. Deep fry in canola oil at a temperature around 350'(use a candy thermometer) until golden brown. Using a slotted spoon put on brown bag on cookie sheet to soak up extra grease and sprinkle with sea salt and black pepper.

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