Slow Cooker Pulled Pork, Hey It's The Daytoner 500!!!

"First of all I wanna thank God and everyone over at Petty-Roush-Childress racin' for givin' me such a good car. The Cialis-Cheerios-Hooters ToyotaFord Malibu run real good today, and I couldna won without all the help from my crew and spotters.

That two tahr change at the end made all the difference. Coursin' everyone know that tahrs wins races. Goin' with only two durin' that last stop whats gave us the lead.

When you're runnin' a plate race like Daytoner, positions what counts, so Buford Ray rollin' the dahce on a splash and go is what made the difference. We gonna need a lot more days like today if'n we gonna make the Chase."

Y'all get all that?

Here's the deal. I like NASCAR. It's got it's own language. I love the post race interviews, I love how they can't go 15 seconds without mentioning a sponser or changing caps to show their endorsements. And even though in the last few years it's gotten way too slick, it still has that vaguely "homeboy-hillbilly" feel. On top of it all, unlike Formula 1, cars actually pass each other and you don't know ahead of time who's going to win.

This Sunday the season kicks off with the biggest race of the year, the Daytona 500. So I need an appropriate recipe for the day. I don't want to be too distracted with cooking, so this event is perfect for a slow-cooker/crock pot recipe. Best of all, in these troubled financial times, this recipe can feed a crowd without decimating the wallet. So this Sunday, I'll be in front of my TV, beer in hand with the sound cranked up, enjoying...


Slow Cooker Pulled Pork
by Crabby


1 large onion, chopped
1 Anaheim pepper, seeded and diced
2 pounds pork loin
2 pounds pork butt
1 cup barbecue sauce, your personal favorite
1 cup apple juice

Salt & Pepper to taste
Additional barbecue sauce
1 large jicama, peeled and thinly sliced
Hamburger Buns

Peel and chop a large onion, I prefer one of the sweet varieties that seem to be everywhere these days. Place the chopped onion in the insert of the slow cooker.

Seed and dice the pepper and sprinkle on top of the onion. If you want a spicier result use a jalapeno pepper (or two). I would avoid Chipoltes in Adobo, since every time I've tried them, the slow cooking process seems to impart a bitter flavor.

Place the piece of pork loin and the piece of pork butt in the insert atop the onions and pepper, in a single layer. A 50/50 mix of loin and butt results in a high yield of meat with just enough fat to stop the pork from toughening up.

In a large bowl mix the barbecue sauce and the apple juice and pour over the pork.

Cover the slow cooker and cook on low for 8 hours. This is an all day process, so get it started early then relax. Alternatively, use could use a dutch oven/le creuset and cook this in a 200 F oven. No peeking!!!

After 8 hours transfer the meat to a cutting board. Be careful since the pork will fall apart.

Using two forks, roughly shred the pork loin and butt.

Skim any excess fat from the surface of the remaining sauce. Return the pork to the sauce. Add additional bbq sauce to taste, for me it's between 1/2 and a full cup. Taste and adjust seasoning.

You're now ready to serve.

I like to serve my pulled pork with a thin slice of jicama* on top. It gives just the right amount of crunch and has a faint apple taste that complements the pork perfectly.

Serve with your favorite beer, (I suggest Pabst Blue Ribbon or Carling Black Label).


OK crablings, that's it for now. I know pulled pork isn't the fanciest of recipes, but it's amazingly easy to make, tastes great and very cheap too. Next time I'm going to slightly break the bank, so enjoy this meal and remember, you can do it, you can cook.


*Jicama, is often referred to as Mexican Potato. To me it's more like a very mild radish. These days it's available in most supermarkets. If your market doesn't carry jicama, MOVE! Or use a thin slice of red onion.

Bacon, Lettuce & Tomato; Bacon the New "It" Food

Suddenly bacon is everywhere. There are websites entirely devoted to bacon recipes. There are bacon T-Shirts. There's even someone selling a bacon inspired, (and scent infused), tuxedo.

Bacon has made a culinary comeback. It's now hip. Bacon is being wrapped around everything from fruit to fish. It's even being dipped in chocolate.

Using an adequately repellent name of "Pig Licker" , chefs from the Famous Dave's restaurant chain take thick cut bacon, cook it until crisp, jam a stick into it, dip it into dark chocolate and then sprinkle it with sea salt. This "delicacy" is served cold; perfect for eating while strolling the state fair.

By the way, that cheering you hear is your local heart surgeon and his Mercedes dealer urging you to buy two.

I'm pretty much a traditionalist when it comes to bacon. Serve it with eggs and I'm happy; occasionally slip it onto a burger, I'm OK with that. But the truth is that the apex of bacon technology rests in a humble sandwich. The BLT, Bacon, Lettuce and Tomato with mayo. Simple, straightforward, the best use of processed, spongy, pre-sliced white bread known to man. With the tomatoes ripening, I'd be willing to eat this sandwich for weeks on end (of course, SSSal and my doctor have different ideas, killjoys).

So here's my "recipe" for a BLT with homemade mayonnaise. Don't dip it in chocolate and don't jam it with a stick (well maybe a toothpick if you're into "fancy" presentations). Enjoy.


Bacon, Lettuce & Tomato Sandwich
by Crabby

Mayonnaise

2 egg yolks
1/2 tsp fine salt
1/2 tsp dry mustard
2 tsp fresh squeezed lemon juice
2 tsp white wine vinegar
1 cup corn or safflower oil

In a glass bowl, whisk together the 2 egg yolks, (no matter what recipe you find that asks for only 1 yolk, ignore it. There is no way you'll be able to emulsify this mayonnaise with only one yolk). Add the mustard and salt and whisk well to incorporate.

In a separate bowl combine the vinegar and lemon juice.

Add half the lemon juice/vinegar mixture and whisk. Slowly, very slowly, add the oil while constantly whisking. Once half the oil has been added you can increase the flow rate. Whisk vigorously until all the oil is incorporated.

Let the mayonnaise sit at room temperature for 30 minutes then refrigerate.

Disclaimer: Raw eggs might be bad for you (though I've never gotten sick from them, so if you're really worried about it, use pasteurized eggs).


Bacon

1 pound thick cut smoked bacon


Preheat our oven to 400 degrees. Line a baking pan with heavy duty aluminum foil. Lay the bacon out in strips making sure not to overlap the pieces (you may need to have two baking sheets or work in batches).

Roast the bacon for 12 - 18 minutes depending on thickness and desired crispness. Remove from oven, transfer to plate with paper towels to blot away excess fat.


Sandwich

Bacon
Mayonnaise
1 large thickly sliced tomato (preferably a Beefsteak variety)
2 slices spongy white bread
Cold, clean lettuce leaves (iceberg is fine though I like red Romaine)


Place bread slices in toaster. Depress button, wait.

When bread pops, remove and spread, slather or (if you're from the Northeast) schmear the toast with your homemade mayonnaise.

Place one large slice of tomato atop the bread. Add an appropriate amount of bacon (depending on weight and cholesterol levels, you may wish to consult with your physician regarding this amount).

Add lettuces pieces. Cover with other slice of bread.

Cut on a diagonal and serve with coleslaw.

Eat and sigh at the wondrous simplicity of your creation.

Repeat.


The perfect summer lunch, or if you have a sandwich or three, the perfect summer dinner. Until next time crablings, remember, you can do it, you can cook.

Pressed Sandwiches Are Like Ogres, They Have Layers.

When I first started this blog about the only people who visited were friends and family. Now, with an archive of posts building up, Crabby's appearance on some food forums, and the occasional spotlight on a food photo site, I've built up a small following.

That doesn't mean I've forgotten my roots. Back in the beginning, one of the requested recipes was for "The Sandwich". Years ago I saw this on some cooking show (Martha Stewart I think). It struck me as the perfect picnic, boating, big crowd sort of meal. For CrabCakes 1 & 2 the appearance of this sandwich is a signal that either summer's here or there's going to be a party.

In truth this is not so much a recipe as it is a technique. The closest "named" sandwich I can find is a Muffaletta, and there are enough differences that it's not a fair comparison. You can be as creative or meek as you like. In truth, because this sandwich stews overnight, you're actually better off being really daring. The only catch is that it has to be made a day ahead and then "pressed" overnight in the refrigerator. But then the next day all you have to do is pack up and hit the road.

So here goes, let's call this...


Crabby's "Shrek" Sandwich, Because Ogres Aren't The Only Ones With Layers
by CrabbyCook

This recipe makes enough for two sandwiches.

1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
Salt & Pepper to taste

2 Loaves of crusty, soft-centered bread. Crusty is important. A bakery loaf of Italian Bread works well, though I've done it with Ciabatta, Country Wheat, and a French Round.
1/2 pound Sliced Ham
1/2 pound Sliced Turkey
1/2 pound Sliced Corned Beef from the Brisket
1/2 pound Sliced Pastrami
8 slices of Provolone Cheese
8 slices Muenster Cheese
1 (12 oz.) jar of roasted red peppers
2 TBSP Hot Pepper Relish

Plastic Wrap


In a medium bowl combine the balsamic vinegar and olive oil. Season with salt and pepper to taste, roughly 2 teaspoons pepper (alot on purpose) and 1/2 teaspoon of salt. The point here is to make a balsamic vinaigrette.

Now, take your two loaves of bread and slice them in half horizontally. That's right horizontally. We are going to make one huge sandwich out of a single loaf of bread. Separate the two halves, then very carefully, remove the soft inner portion of the loaf. You are trying to create a hollow into which we will stuff the meats, cheeses and condiments. The key here is to leave some of the soft inner part. If you go all the way to the crust the vinaigrette won't get absorbed.


Step 1. Spread a quarter of the vinaigrette onto each of the four bread halves that you have created. Next, layer some cheese, in this case 4 slices of Provolone, onto the bread.

Now place a layer of each type of meat on top of the cheese. You are half way done. At this point you should have half of your meats and cheeses remaining.

At the middle level, put on a layer of roasted red peppers and some of the hot pepper relish. If there is a drizzle of vinaigrette left, add it here. Now recreate the layering that you did the first time, finishing with a final layer of cheese (If I started with Provolone then I like to mix it up and finish with the Muenster).

Put the top of the bread loaf onto the sandwich and lightly press down.

Now the interesting part. Lay out sheets of plastic wrap approximately three feet long and six inches wider than the loaf of bread. Place the loaf at one end of the plastic wrap and while pressing firmly on the sandwich roll the loaf into the plastic wrap. The key here is to keep the pressure up and let the plastic wrap hold the sandwich tight.

If you've done this part correctly you should have a solid loaf of bread neatly wrapped in plastic.

Put the sandwich in the refrigerator and place a weight on top. A gallon of milk does a good job, though if you have a brick lying around that would work too. Leave it in the fridge overnight.

The point of this pressing is to meld the flavors and distribute the vinaigrette and brine from the peppers and relish throughout the sandwich.

The next day, remove from the refrigerator, slice and serve. Prepare yourself for the adulation.


You can try many different ingredients in this sandwich. The mixing of the flavors gets people to try things they wouldn't normally go for, for example: try slicing a round of Brie as one of the cheeses, use diced, pitted olives in a layer, use artichoke hearts as the a layer, and fresh mozzarella always works (it really absorbs the flavors of the sauce).

The oily vinegary layers are key to the success of this sandwich. It's OK to add mustard, but what will keep your guests raving is the virtual salad dressing that is formed by pressing all these flavors together.

There it is, "The Sandwich". Easy, no cooking, but some assembly required. Try one for your next outing, you will not be sorry.

Until next time, you can do it, you can cook.