Foodie Friday -- February 28th

 

 Welcome to Foodie Friday, where great food is always on the menu.

 

Another Polar Blast is terrorizing the countryside, depleting our propane tank and sending us shivering under the blankets. We've distracted ourselves by watching a marathon of History Channel's Vikings (season 2 begins tonight), along with plenty of heartwarming food. 

 

 

I made pulled pork sandwiches with herb-caper slaw...

 

...and Bandwidth opted for an open-faced cornbread sandwich.

 

 

Adapted from a recipe in The Best of Fine Cooking: Roasting 

 

Smoked Pork Po'Boys with Herb-Caper Slaw

 

                                                                                         Serves: 4

1- 7lb pork shoulder, smoked 4 hours (spritz with water every hour)

Pork Rub: Kosher salt, freshly ground pepper

2 French baguettes

1 bag cabbage slaw mix, approximately 2 cups

1/4 purple cabbage, thinly sliced

4 small red peppers, smoked 20 minutes and chopped (you'll need 3 Tablespoons)

1 1/2 Tablespoons capers, drained, rinsed, and coarsely chopped

1/4 cup sliced red onion

3 Tablespoons thinly sliced fresh chives

1 1/2 teaspoon finely chopped fresh oregano

2 Tablespoons red wine vinegar

3 Tablespoons Extra Virgin Olive Oil

Plus extra olive oil to drizzle on the sandwiches

1/2 teaspoon honey (granulated sugar is fine, too)

few drops fresh lemon juice

garlic salt (to taste, approximately 1/4 teaspoon)

A few drops of Tabasco--more if you dare

Kosher salt to taste

Freshly ground pepper (to taste)

 

 

Shred the pork.

The recipe called for oven roasted pork, but Bandwith never misses an opportunity to use his new smoker, no matter if it's raining or snowing. That's a sign of a dedicated foodie. It took four

hours and constant coddling to smoke the pork. But it was worth it. Bandwith also smoked tiny red peppers for about 15-20 minutes, and they were so good, I began to gobble them up, and he chased me away. Personally, if I made a po'boy sandwich with smoked peppers, I'd live happily ever after.

 

While the meat "collects" itself, mix the slaw. I added honey, garlic salt, small red peppers (roasted) and Tabasco--if you want the original recipe for the vinaigrette, click HERE.

 

Cut the baguettes in half, then split each half, leaving a "hinge" in the back.

Drizzle extra virgin olive oil over the bread. Pop the bread into the oven and broil until brown. Add the shredded pork. Pile slaw on top.

Using a spoon, gather extra liquid from the slaw and drizzle pan juices over the pork. Juice from the slaw is a delicious addition, too.

How simple is that?



 

 

Bandwidth created an open-faced, composed sandwich, using a thin layer of cornbread as a base, then adding the pork and slaw. It was truly delicious, and a great variation if you're not in the mood for a baguette and need something down-home and comforting--nothing says "home" like cornbread, no matter how it's served.

 



 

For dessert, you might want to try a super easy berry tart.

The recipe can be found HERE.



 

 

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If you'd like to share your daily or weekly food photos, join the Pinterest foodie board, Consuming Passions.

 

Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary. We are food people. And that's a marvelous thing. 

 

Until next time,

 

 

 

 

 

 

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