Saturday, January 28, 2006

Wonderful food with Crumpet & Friends

Team Mia vows to make everyone's life more enjoyable by eating, very, very well. On Thursday we made our own version of ''beer can chicken'' on the Weber and it turned out nice & juicy (check out the size comparison with Ms. Crumpet)

Friday was family night. In addition to mom & dad, La Gringa, cousin Prescott (and his girlfriend Jessica) and Wendy joined us for braised pork shoulder (see photo for size comparison w/t Ms. Crumpet). Momma Mia!

Recipe for Ku's Braised Pork Shoulder (with apology to Julia Child)

Brine the pork shoulder in water, kosher salt, sugar, clove and bay leaf

Marinade the pork shoulder in mead, oj, pepper, joe's stuff(tm), garlic, rosemary, lemon thyme, paprika, cinnamon, nutmeg and sage.

Brown the pork in skillet with butter on all sides, about 10 minutes. Remove the pork.

Sauteed onion & carrots under tender.

Add pork, veggies & marindate into large pot with lid and put into oven at 325 degrees. Baste about once an hour. At three hours the meat will be tender & juicy. At four hours the meat will melt like butter.

When done, remove pork from pot, cover in foil and let it rest for 10 minutes before carving.

Take the remaining juice/veggies and put it into fridge for same 10 minutes and remove layers of fat, then finish off on stove top (you can mash the veggies if you like)

Carve & serve!


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