Tag Archives: Thanksgiving Recipes

BBQ Pulled Pork Potachos

BBQ Pulled Pork Potachos

  • Servings: 2
  • Difficulty: easy
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BBQ Pulled Pork Potachos
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As stated in other posts my lovely wife has the palate of fairly adventurous, but nevertheless, a 15 year old boy. Doing the blog has been challenged me to come up with new stuff to cook. So I am constantly trying to adjust recipes into something new. So when I ask my wife for input I get pasta, Texican, BBQ or sandwiches. So when you through out the usual suspects I decided to mashup nachos and BBQ. We do enjoy BBQ stuffed potatoes so I thought why not waffle fries.

Before I get to the recipe I have to promote Sur La Table’s Fagor Pressure Cooker. They had a sale during Christmas and I needed some scale in my crockpot scene. A Pressure cooker is a new thing for me. Consider me late to the party on this one. But this Fagor pressure cooks, sears, browns, has a steam function, crockpot and even rice and risotto settings. It’s about double the price of a crockpot ($100) but totally worth. Cooking pork would take me about 7-8 hours to get it to the tenderness I like. Thirty freaking minutes in this thing and it pulled tender. This changes everything because now I can speed up meals at an incredible rate without sacrificing flavor or texture.

On to the BBQ pulled pork. I saw a Pioneer Woman episode where she made sticky ribs that had a little Asian infusion from adding Soy and Ginger. You could make this more American BBQ be leaving those ingredients out. As for sauce, you can either remove your pork from the liquid, blend it smooth and add a cornstarch slurry to thicken it up OR you can use your favorite BBQ sauce.

Ingredients:
3 lbs of Pork Shoulder (trimmed fat)
1 red bell pepper
2 tbs of ginger (optional)
1 yellow onions diced
4 cloves of garlic
1 cup of ketchup
8 oz of jalapeno jelly
1 bottle of beer
1/4 cup Soy Sauce
1/4 cup Deli mustard
2 tbs of Worcestershire
2 tbs of Sriracha

Directions:
1. Trim and cut your pork into medium/large chunks. Add everything into your slow cooker or pressure cooker and let it ride for either 30 mins. or 8 hours until fork tender. IMG_0889

2. Remove your pork and shred it in a bowl. If you want to make a sauce from the liquid. Carefully add it to a blender or use a emulsion hand blender until it’s smooth. Take 3 tablespoons of cornstarch and add water until you have a slurry. Pour that into the sauce and reduce in a pan until it thickens up to the point you desire. IMG_0892

3. Take a bag of waffle fries and cook them according to the package. Leave the oven on and arrange your fries into serving sized piles and top with the pulled pork, sour cream, jalapenos and fresh grated cheddar cheese. Put them back into the oven until the cheese has melted. IMG_0896IMG_0897IMG_0898

Scratch Green Bean Casserole

Green Bean Casserole

  • Servings: 10
  • Difficulty: easy
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Homemade Green Bean Casserole
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The Canadian Thanksgiving happens in October because they like to double dip their holidays by spreading them out. Following their Thanksgiving I was talking to a colleague and asking her about her Thanksgiving. She called out our US of A green bean casserole as a suspect dish. As she put it don’t you guys eat green bean in mushroom soup with fried onions and cheese? I replied “hell yeah we eat it but don’t knock it till you try it….it’s our version of a healthy poutine. Instead of french fries we use green beans. #Merica #GreenBeanPoutine”

Mom used the canned stuff and it works but the depth of flavor from doing this from scratch doesn’t compare. Sorry Mom. I am not trying to boycott all Campbell soups here, but just give this homemade gravy a try.
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Adapted from Guy Fieri
Ingredients
1 ½ lbs of Green Beans (trimmed)
2 tbs of unsalted butter
1 tbs of vegetable oil
2 shallots thinly sliced
4 cloves of garlic
1 tbs of fresh thyme
1 lbs of mixed mushrooms (sliced and trimmed)
½ tsp of Cayenne
2 pinches of Kosher salt
½ tsp of fresh nutmeg
Black Pepper

2 tbs of AP Flour
1 cup of Chicken broth
1 cup of sour cream
½ heavy cream
1 glug of Congac
1 cup parmesan and cheddar cheese (freshly grated)

Top with a little cheddar and fried onions. (I didn’t make these this year).

Directions
1. Boil a briney pot of water and cook your trimmed green beans for about 2 mins. Remember this are going into the oven. Pull them out and shock them in cool water to stop the cooking and to maintain that bright fresh green color. I did this a day early for a time saver.

2. Gravy – cast iron skillet on medium heat. Add butter, oil and shallots and cook until soft. Add your sliced mushrooms and minced garlic. Add thyme and seasons and cook for a minute or two.

Now add your flour and start your rue and good until you get a good color of medium brown. Add your stock and fully incorporate. Reduce your heat and add sour cream and cream and cook/stir for 5-7mins. Fold in your green beans to fully incorporate into the gravy.

3. Pour into a glass casserole dish and top with parmesan and cook 400 until bubbly 10-15mins. (remember everything is already cooked so you are just trying to heat it all up and brown your cheese) . Right before taking it out add the fried onions on top to warm them up.
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