Thursday, January 27, 2011

Blueberry Galette


6 cups Blueberries
1 c sugar
4 T cornstarch
zest and juice of one lemon
1 t salt
1 t cinnamon

2 T butter
2 T milk

2 Pie crusts either homemade or refrigerated

Mix the first 6 ingredients together until fully incorporated. Roll out your pie crusts to a round, if using refrigerated about two inches more than their unrolled size. Put the berry mixture in the middle leveing 2 inches all around. Now fold in the crust over the edges of the blueberries. Top the blueberries with butter, brush the exposed crust with milk and sprinkle with a couple teaspoons of suger, decorative crystal or sanding sugar if you have it.

Bake at 400 degrees for about 20 min, until the crust is lightly browned.
Bake on parchment paper, the galette will leak, allow it to come to room temp, or chill. Vanilla Ice cream is a must.

Sunday, January 2, 2011

Mexican Pulled Pork

2 Pork shoulders
2 cups chicken broth
2 cups Red enchilada sauce
1 1/2 T Salt
2T Cumin
3T Chili Powder
2T Oregano
2T Ancho Powder
2T Chipotle Powder
1T Black Pepper
2 heads of garlic Halved horizontally

Trim fat from pork, put in big dutch oven or roasting pan with lid. Sprinkle all seasoning over the pork add the chicken broth, enchilada sauce and garlic. Cook covered overnight at 225 degrees. 7-8 hours.

The smell of garlic will fill the house and seem over the top. Don't panic once you remove the garlic after the pork is cooked you will have a light to moderate garlic flavor no where near the intense aroma during roasting.

When cooked, defat the pork as much as possible. Not all pork fat is created equally. Too much of the pork fat can impart off flavors. I go to great lengths to serve this super lean.

I take the big chunks of pork off and shred it into a pan or crock to heat later. Drain the liquid through a strainer into a sauce pan and reduce by half. Refrigerate until the fat solidifies on top, skim off the top fat and discard, heat the remaining sauce slightly to pour back over the shredded pork. When shredding the pork I am constantly removing the fat. Putting the pork back into the oven for 10-15 minutes at a time allows the pork fat to continue to melt away. I usually shred what I can and return the pork to the oven at 350 degrees, when I get into fat deeper in the shoulder. It usually goes back into the oven 3 or 4 times to melt the fat away.

Serve with Tortillas, fresh Guacamole and all your favorite taco toppings.

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