Corn tortillas stuffed with beer-braised pork, 3 cheeses and green onions. Served with sour cream and a Brussels sprout, radish and sprouted mung bean slaw
I have no problem admitting that I only watch the Superbowl for the commercials and the food. This year the hitch in that giddy up was that I’ve been sick for more than a week and didn’t feel like going anywhere. I also didn’t feel like inviting anyone over — that would prevent my husband and I from spending all day on the couch in pajamas under a pile of blankets and kitties (which basically describes all of my favorite Sundays, sick or not).
So I took the anti-social and lazy way out. I planned an easy all-day menu for two based around a Mexican theme and starring one main protein — beer-braised carnitas.
A petite pork butt (around 1.5 pounds) came into play and using this super simple recipe from Bon Appetite, I braised it with dried chiles, beer and garlic. It was pretty much all I could handle in my cold medicine haze.
“Get ready for the holidays” salad: Brussels sprouts, hazelnuts, pomegranate seeds and Parmesan
While I like to think it’s still technically fall (it is, right?), this salad has “winter holidays” written all over it. I’m already envisioning it as a staple for my December menu planning. It’s both red and green, the unofficial colors of December, and it uses pomegranate which is a fruit I always forget about until this time of year.
Sorry pomegranate — it’s not you, it’s me!
Anyways I came across this salad while digging through my giant stack of “things to make someday” — pages and pages of recipes liberated from various culinary magazines. I was a bit stressed out because the past few weeks have been so busy I haven’t had time to make real meals. While I’ve managed to whip up several different desserts (just wait for the apple cider caramel post!), my savory cooking has suffered. I’ve been surviving on my favorite ramen and Amy’s frozen “light and healthy” entrees. *sigh
While in reality I may not strive to be totally like her, I can say with complete honesty that I really love Martha Stewart. I think it’s awesome that she came out of prison missing fresh lemons the most. And the fact that she can make a crumb cake with Ludacris and bake brownies with Snoop Dogg just endears me further. Martha seems to be able to bounce back — better than ever — no matter what happens to her and I admire that.
I also admire her seemingly always perfect recipes. There’s a reason the woman is an internationally famous domestic goddess. I haven’t ever had a recipe of hers turn out sub-par, which is why I chose several of them for our (pre*) Memorial Day party.
*My MO for Memorial Day (and Labor Day) is to host a BBQ on the Sunday prior. This is useful in case people have already made plans for Monday and it allows me to spend that day recouping and relaxing instead of entertaining. It’s a win/win strategy that I highly suggest.
Anyways, my husband wanted to do a traditional “Americana-style” BBQ. This means he was in charge of the grill — a task he took to happily, deciding to smoke a rather hefty (13 pound) beef brisket over apple wood. Here’s a sneak peek:
Applewood Smoked Beef Brisket
Oh yeah…it was serious!
I, on the other, took control of the side dishes. My husband had mentioned wanting mac and cheese so I used this recipe of Martha’s, which has a cult-like following online with commenters referring to it as “crackaroni” since it’s impossible to quit eating. Totally accurate name by the way, I actually had to pry myself away from the pan.
I’ve done a lot of experimenting in the kitchen over the years — making everything from foie gras torchons to my favorite dim sum treats. But one thing I have always stayed away from attempting is fried chicken. It just seems like one of those things best left to the professionals — Southern grandmas, fast food joints and Thomas Keller. Plus there are plenty of places in Portland that make it easy to just go out for fried chicken when the craving hits — I’m looking at you, Country Cat.
But when reading the April issue of Bon Appetit, I was seduced by the cover recipe: a mile-high, slightly sloppy fried chicken sandwich. Conveniently enough my friend DB and I had plan to cook together but didn’t have a menu in mind. I sent him the link to the recipe and he was sold.
We started out making the spicy sauce (Hellman brand mayo mixed with shaved garlic and hot sauce, easy enough) and the cole slaw. The slaw recipe made us hesitate for a second — pickle juice used as a dressing? But we went for it…and oh man, I am so glad we did (more on that later!).