Tag Archives: bbq

Feb22

Broccoli and bacon salad

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A few weeks ago, our friend brought a broccoli salad that he had bought at a deli to our apartment. It was delicious, and I knew that I had to try to create something similar myself.  This version turned out quite well.  I didn’t use much mayo because I don’t really care for it, but you could definitely adjust the recipe to use more mayo and less vinegar and oil.

Broccoli and Bacon Salad

2 heads of broccoli, cut into bite-sized florets
1/3 c slivered almonds
1/3 c dried cranberries
1/3 c finely chopped red onion
1/3 c (or more) diced bacon, about 5 strips
1/3 c mayonnaise
1/2 c olive oil
1 T sugar
1/2 c apple cider vinegar
1 T dijon mustard
kosher salt
black pepper

Combine the broccoli, almonds, cranberries, red onion, and 2/3 of the diced bacon in a large bowl.

In a separate bowl, combine the mayonnaise, olive oil, sugar, vinegar, mustard, salt, and pepper. Taste the dressing and adjust seasoning.

Add the dressing to the broccoli mixture and toss to combine. Garnish with the remaining bacon.

Jan24

Slow-cooker pulled pork

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On weekends, I make pulled pork in the oven. The delicious smell of roasting pork will fill your house and get your guests excited for the meal to come. However, this slow-cooker method is perfect for making pulled pork during the week, if you have to leave the house, or when you don’t want to heat up the house by turning the oven on.

Slow-Cooker Pulled Pork

2 1/2 lbs pork shoulder, trimmed of excess fat
1/2 onion, sliced
2 cloves garlic, sliced
3/4 tsp kosher salt
black pepper
cumin
chili powder
3/4 c bbq sauce
1/4 c water
1 T mustard
1/4 c apple cider vinegar

Line the bottom of a slow-cooker with the onions and garlic. Add the pork shoulder, then season with salt, pepper, cumin, and chili powder.

Add enough water to cover about 2/3 of the pork, then cover and cook on the high setting for 4-6 hours, or the low setting for 8-10 hours.

When the pork is tender, remove it from the slow-cooker and allow to cool. Shred the meat with two (large) forks or your fingers.

Remove the cooking liquid and onions from the slow-cooker. Return the shredded pork to the slow-cooker, then add the bbq sauce, mustard, 1/4 c of water, and apple cider vinegar. Stir to combine, then cook for another hour on the low setting.

I served this on toasted rolls with cole slaw.

Jan16

Sausage, artichoke, potato salad omelet

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Paco and I had a few people over to watch the epic 49ers/Saints game on Saturday (I am by no means  a football fan but this game was intense), and we have some leftover sausages, potato salad, and artichoke salad. To me, this sounded like the makings of a delicious omelet. You can use whatever you have in your fridge. Leftover grilled vegetables or fresh vegetables would be fine, and if you don’t have leftover sausage, you can just brown some regular breakfast sausage (or bacon/ham/pork product of your choice) and throw it in.

“Leftover” Omelet

5 eggs
1/4 c. milk
black pepper
cheddar cheese, grated
cooked linked sausage, diced
leftover potato salad (this one did not have a ton of mayo), with the big pieces broken up
leftover artichoke salad

1. Preheat the oven to 425 degrees F. Spray or butter a loaf pan.
2. Beat the eggs in a large bowl, add the milk, pepper, half of the cheese, the sausage, potato salad, and artichoke salad.
3. Pour the egg mixture into the loaf pan. Sprinkle the remaining cheese over the mixture.

4. Bake for 25 minutes or until firm and golden brown.

Jan13

Portobello mushroom sandwiches

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These are so tasty, and I get to eat something (practically) vegetarian, while Paco gets to fire up the grill.  Win-win.

I use this recipe from The Pioneer Woman, and follow it to a T.  The first time that I made it, I thought that two mushrooms per sandwich would be excessive, but it turns out, it’s perfect!  I also add a clove or two of minced garlic to the basil-mayo spread. (I usually hate mayo, but in this case, it makes the sandwich.)

Here are the mushrooms on the grill.

Here’s the finished product.

See the little slice of prosciutto in the background?  I asked the lady at the deli counter for an extra slice. Guess who it’s for. . .

Mom!  More prosciutto, please!

Jan7

Carne asada tacos

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Our friends came over to watch the Lakers vs. Warriors game, so we thought it would be fun and easy to barbeque and make a taco bar.

I love pretty much all tacos.  I live in Los Angeles now, but I grew up in New Jersey and Arizona, so I have very fond memories of the admittedly unauthentic taco bar at Sizzler (“hard” corn shells, ground beef, iceberg lettuce, diced tomatoes, and orange cheddar) and of the Yaki tacos at The Islands (chicken teryaki, letuce, pineapple).

However, in L.A. there’s really no excuse for not making a decent Mexican taco (unless that’s what you’re into, of course), so we hustled on over to the Camaguey Meat Market on Venice to pick up supplies.  It’s technically more Cuban/Dominican than Mexican, but I have wanted to visit since I read about it in the L.A. Times. (Sadly, they were not selling prepared food when we went, sob I’m not sure if they still do.)

On the menu:
* Carne asada, marinated by the market
* Pico de gallo
* Pickled carrots/jalapenos
* Black beans
* Queso fresco from the Mexican market

For pico de gallo, I just dice tomatoes, red onion, cilantro, and a jalapeno, and toss together with salt, pepper, and lime.  Paco made this one, though!

We usually make guacamole as well, but there weren’t any ripe avocados available.  Next time we’ll think ahead!