Pulled Pork Recipe

This is an easy slow cooker recipe for pulled pork. The pork is cooked on low for 8 hours in a marinade featuring Heinz 57 Sauce (which is actually celebrating its 100th anniversary this year). I used the traditional Heinz 57 Sauce, however there is also a Heinz 57 sauce with honey or a Heinz 57 with Lea & Perrins Worcestershire sauce that you could use instead.

This recipe for pulled pork can be prepared in minutes before you leave for work and it makes enough leftovers for later in the week. I made these sandwiches with kaiser rolls served with kosher pickles.

Recommended Equipment:
slow cooker

Ingredients:
3 1/2 pound boneless pork shoulder blade roast, trimmed and cut into 4 pieces
1/2 cup Heinz 57 Sauce
1/4 cup Lea & Perrins Worcestershire Sauce
2 tbsp Heinz Yellow Mustard
1/4 cup firmly packed brown sugar
1/4 cup tomato paste
1 medium onion, chopped, or about 2 cups

Preparation:

1. In a slow cooker, mix together 57 Sauce, Worcestershire Sauce, Mustard, sugar, tomato paste and onion. Season with salt and pepper if desired. Add pork, turning until well coated. Cover and cook on low heat setting for about 8 hours, or until pork is tender, turning occasionally.
2. To serve, remove pork from slow cooker. Pull pork into shreds using two forks. Return pork to slow cooker and stir until well mixed with sauce. Spoon about 3/4 cup onto your favorite sandwich buns and serve immediately.

United States

Whipped Cream Recipe

This recipe for whipped cream is another essential component recipe that you can use with many desserts. It is easy to make and does not have any of the preservatives that the store bought versions of whipped cream contain.

Ingredients:
2 cups heavy whipping cream
1 tspn pure vanilla extract
2 tbsp sugar

Preparation:

1. Using a stand mixer, whip all of the ingredients together at high speed until stiff peaks appear.
2. Refrigerate until you are ready to serve.

France [ print this recipe for Whipped Cream ]

Bauru Recipe

The Baura gets its name from the Brazilian city, Baura located in the state of São Paulo. It was first served at the Ponto Chic Restaurant in the 1930s. Like most popular sandwiches, many variations of the Baura have been developed over the years. The sandwich is usually served on French bread with roast beef, some type of melting cheese, and usually tomatoes. This recipe also includes pickled cucumbers for added flavor.

Ingredients:
French bread
1/4 pound of freshly cut roast beef
4 slices tomato
4 slices mozzarella cheese
1/2 cup vinegar
1/2 cup sugar
1 cucumber, sliced
oregano to taste
Kosher salt to taste

Preparation:

1. The night before you make this sandwich, mix the vinegar with the sugar. Combine this mixture with the sliced cucumber in an air-tight container and refrigerate overnight. You can use these pickled cucumbers when you make the Bauru.
2. Cut the French bread lengthwise and remove the soft inner bread.
3. Layer the roast beef on the bottom piece of the French bread.
4. Dust the roast beef lightly with salt and oregano.
5. Place the slices of tomato on top of the roast beef followed by the pickled cucumber slices.
6. Top with melted mozzarella cheese and the top piece of the French bread.

Brasil

Maple Pear Porridge Recipe

This recipe for Maple Pear Porridge is my entry into the Bob’s Red Mill Natural Foods Spar For The Spurtle Porridge Making Contest. The creators of the top three recipes will be flown to Portland, Oregon to compete in a live cook-off. The winner then will receive an all-expenses-paid trip for two to Scotland, to represent Bob’s Red Mill in the 18th Annual Golden Spurtle World Porridge Making Championship in Scotland, $2,500 in cash, and several other prizes. The deadline for the contest is July 31st. Click here for more details about the contest.

After learning about this contest, I wanted to come up with a unique but simple recipe using steel cut oats. This recipe involves cooking the oats and also making a sauce that is added just before it is served. In addition to the recipe below, you can also view this video that will walk you through how to make this simple breakfast treat.



Referred to as brochan in the Scottish Highlands, porridge is most commonly made with oats, boiling water, and salt. This recipe for maple pear porridge is no exception. However, it takes this combination of simple ingredients to the next level in terms of taste. Even if you are not a big fan of oatmeal, you have to give this dish a try.

Ingredients:
2 cups of water
1/2 tspn kosher salt
1/2 cup Bob's Red Mill Steel Cut Oats
1 cinnamon stick
1 tbsp brown sugar
1/2 tspn pure vanilla extract
1 tbsp unsalted butter
1 tbsp maple syrup
1/4 cup shelled walnuts
1/2 of a pear, pealed and sliced

Preparation:

1. In a large saucepan, bring 2 cups of water to a boil over medium heat.
2. Add the kosher salt and stir.
3. Add the steel cut oats, the brown sugar, and the cinnamon stick. Cook for about 20 minutes, stirring occasionally.
4. While the oats cook, peel and slice the pear into length wise wedges.
5. After 20 minutes have passed, add the vanilla to the oats and stir.
6. In a separate small saucepan over medium-low heat, add the butter, maple syrup, and walnuts. Cook for about 5 minutes until the butter has melted. Stir the mixture and then remove from heat.
7. Distribute the oats evenly between 2 serving bowls. Place the slices of pear around the perimeter of the bowl. Top with the walnut, butter, and maple syrup sauce.

This recipe makes 2 servings

Scotland [ print this recipe for Maple Pear Porridge ]

Oregon Ginger Salmon Recipe

This recipe for Oregon Ginger Salmon is another quick and easy dish that will help you include more fish in your diet. All you have to do is prepare the marinade, throw in the salmon steaks, and refrigerate overnight. When you arrive home from work, you can put them on the grill or bake them in the oven and they will be ready in about 25 minutes.

Ingredients:
4 salmon steaks
1/4 cup extra virgin olive oil
1/4 cup vegetable oil
1/2 cup soy sauce
1-2 cloves garlic, diced
1/2 tbsp fresh ginger, diced
juice of 1 lemon
3 tbsp Old Bay seasoning

Preparation:

1. Mix together all of the ingredients (except the salmon steak) in a medium sized casserole dish.
2. Place the salmon steaks, skin side up, in the marinade and refrigerate overnight.
3. Preheat oven to 350 degrees Fahrenheit.
4. Bake for 20 to 25 minutes.

United States Oregon

Coffee Flan Recipe

Coffee flan is a standard dessert in Spain and Portugal as well as other Spanish and Portuguese speaking nations. Flan is a perfect ending to classic Latin meals such as Ropa Viejas, Carnitas, or Pork Tenderloin in Chipotle Mole. It is a light dessert that is just sweet enough to crave another serving.

The most challenging part of this recipe is coating the molds with the caramelized sugar before the sugar hardens. But if you work quickly, you can do it. This recipe is ideal for parties or other gatherings as you can make it a day or two in advance so that it is ready to serve.

Recommended Equipment:
6 - 8 ceramic ramequins

Ingredients:
1/2 cup sugar
4 eggs
1 14oz. can sweetened condensed milk
1/3 cup sugar
1 1/2 cups whole milk
1/3 cup warm water
3 tspn Nescafe Clasico instant coffee
1/2 tspn vanilla
1/4 tspn cinnamon

Preparation:

1. Grease each of the 6 ramequins.
2. In a small saucepan, heat the 1/2 cup of sugar over medium heat. Stir the sugar continuously until it melts into a smooth caramel.
3. Quickly pour equal parts of the caramel into each of the ramequins and then let them cool.
4. Preheat the oven to 350 degrees Fahrenheit.
5. In a small mixing bowl, mix together the instant coffee and the warm water. Set aside for later.
6. In a mixer, mix together the eggs and 1/2 cup of sugar. Mix in the cinnamon, vanilla, sweetened condensed milk, whole milk, and the instant coffee mixture.
7. Evenly distribute the mixture into the ramequins.
8. Place the ramequins into a deep roasting pan.
9. Pour warm water into the roasting pan so that the water is about 1 to 1 1/2 inches deep.
10. Carefully place the roasting pan into the oven and bake for 40 minutes or until a fork inserted into the flan and it comes out clean.
11. Remove the flan from the oven and let cool to room temperature. Then refrigerate until it is ready to serve.
12. To serve the flan, Use a knife to cut around the perimeter of the ramequin to free the flan from the sides. Then place a small plate on top of the ramequin and quickly flip it over. The flan should release from the ramequin and come to rest on the plate.

Spain

Watermelon Caipirinha Recipe

Watermelon caipirinhas are cocktails that were made for summer. The sweet, refreshing taste of watermelon, the tart lime juice, with the punch of cachaça create a perfect drink. Here in the States, cachaça used to be very difficult to find. Recently, however, brands such as Leblon, Cabana, Pitu, 51, Água Luca, and Beleza Pura are making this South American spirit easier to obtain. So there is no reason not to try watermelon caipirinhas. In fact, after you purchase your cachaça you can also try the traditional Caipirinha and the Batida de Maça.

Recommended Equipment:
cocktail shaker
food processor or blender

Ingredients:
2 tspn sugar
1/2 lime, cut into quarters
1 cup of watermelon pieces, seeds removed
1 shot of cachaça

Preparation:

1. Put the watermelon pieces into a blender or food processor and puree.
2. Muddle the pieces of lime with the sugar at the bottom of the shaker using a wooden spoon.
3. Add the cachaça and the watermelon puree to the shaker along with crushed ice.
4. Shake until your arm hurts and then strain into your favorite cocktail glass.

Brasil