Good pulled pork is darn near a religious experience in the American South. To make truly authentic pulled pork you need a smoker and lots and lots of time. Not to worry if you can’t be bothered to tend a smoker or you can’t have one where you live, there is an easy solution. All you need is a slow cooker or a large oven safe pot with a lid. If you have neither of these and you are desperate for a taste of pork heaven, you can always cook it in large baking dish tightly covered with heavy-duty aluminum foil.
The rub recipe is an all-purpose one that I also use on chicken. Feel free to substitute your favorite rub. I am by no means an expert on Carolina-style barbeque sauce so I found a recipe by Tyler Florence on the Food Network’s website which garnered good reviews. The sauce is very tangy with a spicy, mustardy taste. It is completely different from the ketchup based barbeque sauces that are more popular elsewhere in the U.S. I found it to be a great accompaniment to the pork and more that a little addictive.
Last weekend my husband really wanted hummus with dinner. OK, so that was the easy part but what to serve with it? I had a package of ground turkey but somehow the thought of meatloaf with hummus just did nothing for my appetite. I got to thinking that something Mediterranean inspired would be perfect. The first thing that came to mind was falafel, the tasty, fried chickpea (or fava bean) fritters. I started thinking wouldn’t turkey burgers flavored like falafel be just as good. So out came the cookbooks and with only a little modification to a falafel recipe these burgers were concocted. Most of the recipes I found in my cookbooks called for lots of parsley or a parsley and cilantro combination. Since I did not have any cilantro in the fridge, I decided to use some fresh mint instead and it was delicious. Feel free to use any combination of these herbs in your burgers. If you want to use cilantro instead of mint use the same amount as the parsley. Tahini sauce is traditionally served with falafel and provides a nice garlicky kick to the sandwiches.
Long ago when Gourmet was still in business I was one of their biggest fans. I found this recipe in 2004 and it has been a family favorite ever since. These are tangy with just a little sweetness and spice to balance it out. I don’t always have fresh bell peppers on hand so I have been known to raid the pantry and use a drained 4-ounce jar of sliced pimentos. Make these tonight and your family will be begging for them again. So move over canned stuff, there is a new player in town. Continue reading