Sake Marinated Tuna with Sesame Crust and Peppercorn "Yum Yum" Sauce

Well, I'm back.  I haven't been cooking much that's exciting lately but as it's a Friday night I felt like being creative.  

I love seared tuna.  This recipe is simple yet elegant enough to serve at a dinner party.  Just double or triple the recipe as needed.

I like to serve this with a little Napa cabbage braise/sauté and Forbidden Rice.   It makes for a beautiful plate and a delicious dinner for two.   

The Peppercorn "Yum-Yum" sauce takes a little help from the store.  It's okay to cheat now and again, both with your diet and your cooking shortcuts.  Hey, everyone is super busy, right?

Oh, and I like to plate this with a little bottled ginger sauce.  Not only do you get both flavors of the ginger and the Yum Yum sauce like you do in the restaurants, but it looks pretty on the plate. 

BTW - try adding a little soft honey butter to your rice and water when cooking your Forbidden rice.  You'll be glad that you did. 

Enough chit chat.  Here you go!

Ingredients:

1/4 cup dry sake, divided
2 teaspoons light soy sauce, divided
1 teaspoon bottled minced ginger
1/2 teaspoon garlic paste (fresh garlic, chopped and smashed into a paste)
2 center cut tuna - about 5 1/4 ounces each - cut about 2 inches thick
1 ounce Sesame seeds                                  

For the sauce:

1/4 cup bottled Yum Yum sauce
1 teaspoon mixed peppercorns, crushed

1/4 cup green onions/scallions sliced, for garnish

Canola oil for coating skillet

Bottled ginger sauce for plating (optional)

Directions:

Pat tuna dry.

Combine 1/4 cup of the sake, the soy sauce, ginger and garlic in a non-reactive container.  Whisk to combine.

Add the tuna steaks, cover, and shake to coat.  Refrigerate until ready to prepare; marinate for at least 30 minutes. 

Remove tuna from marinade and pat dry. 

Place sesame seeds into a pie pan.   Coat all sides of each tuna cut, pressing the seeds into the flesh of the fish.

Coat heavy skillet, preferably cast iron, with canola oil.  Heat to smoking hot.

Sear tuna on both sides, about two minutes each main side and thirty seconds on ends for a rare center, three minutes each main side for medium rare.  

Let rest for a few minutes before slicing.

Mix peppercorns into the bottled Yum Yum sauce. 

Want a zippier sauce?  Add more peppercorns!

Enjoy and I'll see you soon.

Marinated Grilled Lamb Chops with Spring Pesto and My New Blog Concept

Marinated Grilled Lamb Chops with Spring Pesto

Welcome to My New Blog Concept!

Life continues to be crazy, but I haven't forgotten about sharing my recipes with you.  Unfortunately, yes, I'm still dealing with my knee issue.  Please send me prayers or thoughts for getting this resolved.  I hate having my exercise routine interrupted.  I like to eat, if you haven't guessed.  So exercise is vital!  For me.  Because I eat so much. 

You don't want to hear about my middle-aged aches and oh da pains!  You want to see what great and simple recipe I posted. 

BUT, if you've been following this blog for a while, you'll notice I branded it with another name.  I think change is good.  

The reason I did this is that I realized that while I'm a good cook during the week, I've been so busy and preoccupied that I only have a chance to be a great cook on the weekend.  I know some of you are in the same boat.  You love to cook, but only really have time to devote to it on a Saturday or Sunday. 

I have said, I'll never post just to post.  All of my recipes are kitchen tested, tasted and approved.  I never want to post anything that you can't recreate and get the same great results.

All of my old recipes are still here.  You just need to look back in the archives. 

Now, for this weekend's recipe.   I found this pepper seasoning in my supermarket.  I don't often do this, but I am incorporating this store bought seasoning into my recipe.

I am addicted to the Pero ® Pepper seasoning.   I am actually showing this recipe with a side of these peppers prepared with the seasoning, but I used it in the marinade, too.  It's no salt added, and you will not miss the salt at all.   There is enough salt in the pesto. 

And speaking of the pesto -

You'll want to prepare that pesto first -

For the Spring Pesto:

2 scallions, green and white parts, top removed and chopped

1 bunch (1 ounce) fresh basil

1/2 cup salt and pepper slivered almonds

1/4 cup freshly squeezed lemon juice

1/4 cup shredded Parmesan cheese

1/4 cup good quality Extra Virgin olive oil, plus extra as needed
2 pinches pink salt

For the Lamb Chop Marinade:

For each 3 or 4 lamb loin chops you will need:

1/8 teaspoon chopped fresh mint
1/8 teaspoon chopped fresh oregano
1/8 teaspoon chopped fresh rosemary
1 tablespoon fresh lemon juice
1 tablespoon Pero  ® Seasoning for Peppers
1/4 cup Extra Virgin olive oil

Directions:

To make the pesto:  Add the chopped scallions, basil, almonds and lemon juice into a food processor.  Pulse until combined.   Add in the cheese and continue to pulse until a smooth. 

Drizzle in the oil through the top of the food processor and continue to pulse until the pesto emulsifies.  Add extra oil as needed.  

Note: This pesto will be thick.  I like to add in a little extra olive oil before serving the pesto.  This way you can freeze the leftovers and add extra oil after defrosting.

Mix all ingredients together for the marinade (fresh chopped herbs, lemon juice, seasoning and olive oil).

Add chops to marinade.   Turn to coat.  Let marinate for at least 1/2 hour.

Brush grill with oil or use cooking spay for the grill. 

Preheat grill to 450 degrees F.

Remove chops from marinade and pat dry with a paper towel (lightly).

Grill chops about 4 or 5 minutes each side for medium rare.  I like to close the lid during the cooking process, but be careful for flare ups.  Adjust cooking time accordingly and for your grill as grill temperatures do vary.

Serve the chops with grilled baby peppers and cucumber salad made with Greek yogurt and fresh dill.  

Note on the seasoning:  No product was given to the blogger.  

You can also add a little fresh lemon juice over the dish at the end.   I like to add some torn basil too.  You can play with the garnishes as you like.  Mint might also be a nice garnish for this dish.

I know you're going to make this recipe over and over again. 

Tell me what you think of my new blog concept.

As always, enjoy and "I'll see you soon."

Cedar Planked Arctic Char with Lobster and Crab Bisque Sauce



Cedar Planked Arctic Char

Well, I'm back.  The first part of the year was a bit stressful.  We had a slab (pipe) break in the kitchen - fun fun - repairs, and a host of other issues.   I haven't forgotten about you.  I'm just getting back into the swing of cooking.

Here is a great weeknight recipe.   Now that the weather is getting nicer we can all drag out the grill.

I love planking salmon.   I've tried this method with trout with success.  This was my first attempt with Arctic Char.

If you're not familiar with Arctic Char, the taste and appearance are somewhere between salmon and trout. 

For the sauce I cheated a little.  You take your favorite store-bought lobster bisque - preferably fresh or frozen, not canned, and you add a little cornstarch, sherry, and claw crabmeat to make a yummy sauce.     That's it.  Super easy. 

The nice thing about this dish is you can dress it up a little.   You can add more fresh herbs to your platter, or lemon slices.   Go nuts!

Just make sure that you soak your cedar plank for several hours in water so it doesn't go up in flames on you.  

Note:  I cook the char with the skin on the one side. 

Here is the recipe:

1 lb. fresh Arctic Char, skin on
1 teaspoon olive oil for brushing fish
1/2 teaspoon garlic and herb seasoning
1/2 teaspoon lemon pepper seasoning
Pinch Cayenne
Lemon slices (for topping fish while cooking and for garnish)
Fresh herbs (as you like)

Again, if you didn't catch the sauce recipe:

2/3 cup prepared lobster bisque
1/4 teaspoon cornstarch
1 tablespoon dry sherry wine
2 ounces crab claw meat, picked through for shells
Fresh chopped chives, optional

Directions:

Lay the fish on a platter, skin side down.  Mix the olive oil with the garlic and herb seasoning, lemon pepper seasoning and cayenne.  Brush evenly over the fish. 

Top fish with lemon slices. 

Preheat plank on the grill, about five minutes until it begins to crackle. 

Carefully place the salmon onto the plank.    You'll need to watch this and keep a spray bottle available for possible flair ups.  

Grill fish for about 18 minutes - 20 minutes.

While the fish is cooking, heat the lobster bisque mixed with the cornstarch and wine.  Fold in the crab right before serving.  Top with chives.

Serve the fish with more lemon and the sauce. 

I like to serve this with a rice medley and steamed green beans.  

Enjoy!  I'll see you soon. 

Chicken Riggies

Chicken Riggies

I am back.  I know I fell down on the number of posts that went up last year.   I have to confess, work and life has been hectic and on the weekends I've been working on finishing up  two screenplays.  I hope to get those out to be read very soon.  
 
I have this little problem in that when my creative side of my brain is turned to creative writing, I don't feel much like cooking.   I guess my brain just doesn't have the energy to go all out creative in the same day.  But I never stop watching shows about food or reading recipes.  As I mentioned before, I read recipes like most people read novels. 

I have to confess, I'm a Food Network junkie.   I was watching Diners, Drive In and Dives the other evening and one of the restaurants featured Chicken Riggies.   Chicken Riggies is a New York classic dish.   I've made it a couple of times but I never thought of adding more heat to the sauce.  Let me tell you, it worked!

I used store bought pasta.   One of my goals in 2016 is to get more adventurous in making my own pasta.   I am going to try making it hand cut and rolled.   Okay, I might use the food processor.  But as it was a weekday and I didn't have time for it -  not to mention that we had a pipe break in the kitchen a couple of weeks ago and we're still awaiting the repairs - making homemade pasta wasn't on the menu.   But, I am finding that stores are carrying better quality dried pastas.  

As with most good pasta dishes, the secret is in the sauce.  It's true here.  You can feel free to adjust the heat level. 

So, enough chit chat -  here we go!

Serves 4  - Oh, who am I kidding - my husband and I ate the whole dang thing ourselves in one sitting  -  Serves 2 ;.)

Ingredients:

For the Sauce:

2 tablespoons Extra Virgin Olive Oil, enough to coat a large pan
2/3 cup sweet onion, diced
2/3 cup (about 2) sweet baby bell peppers, diced - any color
1 large clove garlic, minced
1 tablespoon dried Italian seasoning
1/2 tablespoon crushed red pepper
Pinch dried Jalapeño flakes
1 tablespoon Sherry vinegar
28 ounces crushed tomatoes, no salt added 
1 teaspoon fine sea salt
1/2 teaspoon fresh cracked black pepper
1/4 cup grated Parmesan cheese
2 tablespoons heavy cream

Pasta:  1/2 lb. rigatoni pasta, cooked al dente

For the chicken:

1/2 tablespoon olive oil
1/2 lb. chicken tenders,  cut into bite sized pieces  
1 teaspoon salt free table seasoning
2 tablespoons white wine -  for deglazing 

Other: 

Grated fontina cheese, for topping
Chopped green onion, for topping

Directions:

Add olive oil to pan. 
Sauté the onion and peppers about three minutes - do not brown.

Add the garlic, Italian seasoning, crushed red pepper and Jalapeño flake.   Sauté an additional minute to let the flavors release into the pan.
Deglaze with the Sherry vinegar. 
Add tomatoes, salt and pepper.
Bring to boil and reduce to simmer, covered with the lid cracked open to release some of the steam - this will help the sauce to thicken and reduce.  
Add the parmesan cheese and the cream to the sauce right before serving. 

Note:  If you plan on freezing any of the sauce, leave the cheese and cream out and add it when you're ready to serve the sauce. 

Cook pasta per package directions. 

Add the olive oil to a sauté pan. 
Add the chopped chicken seasoned with the salt free table seasoning. 
Cook over medium heat until browned, about six or seven minutes, until chicken is completely cooked.
Deglaze with white wine.

After the chees and cream is added to the sauce, portion it out.  The recipe is enough for extra sauce.  I would reserve at least a cup of the sauce for serving on the side.   You don't want over-sauced pasta -  toss in the pasta and the chicken in the remaining sauce.  

 

Top with grated fontina and green onion.  

I like to serve this with Texas toast and a side of roasted broccoli (not pictured).

As always, enjoy and I'll see you soon!

 

Clams and Mussels in a Savory Broth over Baby Kale Blend

 

 

Clams and Mussels in a Savory Broth over Baby Kale Blend

Happy Holidays, everyone!

I know I haven't been posting as many recipes.  Truth is, I got my creative writing "Muse" back;  I'd been suffering from a terrible case of writers block the last couple of years.  In my spare time (after my full time job) I've been writing a screenplay again.  So, I honestly haven't been cooking as much.  I bring no recipe to you unless it's been fully tested.

Here is one of my favorites.  It's perfect for holiday entertaining.  Particularly on those nights when your holiday company is arriving and you need something fast so you can finish the shopping, or attend a holiday event. It's also great in small portions served as an appetizer for a holiday meal.

Clams and Mussels in a Savory Broth over Baby Kale Blend -

Sounds fancy, huh?   This time of year, I like a few of these “go to” appetizers for entertaining.  But this also makes a nice treat if you’re cooking for two.  Here is the recipe for 2, but you can double or triple this if you are having a party.

Try to find the Meyer lemon if you can.  It really makes a difference in this dish!

Ingredients:

1 dozen cherrystone clams
1/2 lb. mussels
1/4 cup corn meal
2 1/2 tablespoons butter
1 teaspoon olive oil and canola blend
1/2 teaspoon crushed red pepper
1/3 cup extra dry vermouth or non alcoholic dry white wine
1/4 cup Meyer Lemon juice
1/2 teaspoon Tamari
1 teaspoon mashed garlic (about one large clove)
2 cups baby kale blend salad

Directions:

Soak the clams and the mussels in water with the corn meal under refrigeration for about 1/2 hour.   Strain and rinse. 

Add the butter and oil to the pan along with the crushed red pepper.   Once the butter melts, let the pepper infuse for about a minute, but be careful not to brown the butter.

Add the clams and the mussels to the pan along with the vermouth, lemon juice, Tamari and garlic.

Cover and simmer over medium heat until all clams and mussels open, about 10 minutes.  Discard any unopened shell fish. 

I hoped you've enjoyed the recipes that you posted this year.  And from my family to yours, wishing you a joyous Christmas and a happy 2016!

See you next year.

MK

 

Shrimp with Mushrooms and Tomatoes

Shrimp with Mushrooms and Tomatoes
Served over Yellow Rice with Garlic and Parmesan Asparagus

 

I'd like to thank my friend Sherry Miller, again, for submitting a recipe to me last week.  I got a lot of great feedback on it.

Keeping with the mushroom theme, I made this delicious shrimp with mushrooms and tomatoes this week.  It's super easy for a busy weeknight. 

I like to serve this with packaged yellow rice and roasted Parmesan-garlic asparagus.  Yum!

What I love about this dish is that it’s a nice summer-to-fall transition meal.  If the weather is still a bit on the warm side, it’s not too heavy.  But the mushrooms and the butter gives this dish a nice “comfort food” quality.   And it’s easy to prepare.  It’s perfect for one those busy nights when you’re running to this practice and that practice.  This just might be one of your new “go to” meals if you enjoy shrimp.

I use Campari tomatoes in this recipe.  If you are not familiar with them, they are bigger than cherry tomatoes but smaller than a vine tomato.   You can easily find them in the produce section.  If you can't find them I would use the smallest vine ripened tomato you can find but you may need to seed them.  Campari tomatoes have seeds but they are not as prevalent as they are in a tomato that you would use on a sandwich or in a salad.

And using butter in moderation is just fine.  That's why I often use butter to finish or thicken sauces. 

Don't want to use wine or non alcoholic wine?  Don't use cooking wine or broth.  It will change the flavor of this recipe.  I'd rather you add just a little bit of water mixed with a little extra lemon juice.  

So here we go:

Ingredients:                                                                                                                                    

Serves 2

1 tablespoon olive oil

1 medium shallot, sliced thin (about 1 1/2 tablespoons)
2/3 cup sliced Baby Bella mushrooms
5 sprigs thyme, stripped
14 extra large shrimp, peeled and deveined
1/2 teaspoon seafood seasoning
1/4 cup dry white wine or non alcoholic wine
1/4 cup fresh lemon juice
1 tablespoon butter, divided
8 Campari tomatoes, quartered
Parsley for garnish

Directions:

Add olive oil to sauté pan along with the shallots.  Cook for about three minutes until shallots soften.  Do not brown. 

 

 

 

Add the mushrooms and sauté until golden; about four or five minutes.   While mushrooms are sautéing, add the thyme.

Toss shrimp in seafood seasoning.  Add to skillet and cook until shrimp begin to turn pink; about three minutes.

Add the wine, the lemon juice and half of the butter.  Lower the heat to a low simmer and let sauce reduce to about half – about three more minutes. 

Remove from heat.  Add the rest of the butter and the tomatoes.  Let the tomatoes sit in the hot sauce for about two minutes. 

 

 

Top with parsley and serve immediately over yellow rice. 

Enjoy and I’ll see you soon!

 

 

Sherry's Mediterranean Mushroom Melt




Cheesy Deliciousness: 
Sherry's Mediterranean Mushroom Melt  

Hello.  I know I haven't been blogging much lately but I seem to have spread myself too thin.  But I'd rather bring you the occasional great recipe. 

I cannot take credit for this one.  My friend and work colleague, Sherry Miller, came up with the fantastic way to use mushrooms caps.  I first saw it out on Facebook a couple of weeks ago when friends made her recipe and were more than highly complimentary.  So I asked Sherry to contribute her recipe to my blog. 

Take it away, Sherry.

**************************************************************************

Hi, I'm Sherry Miller.   I'm a technical software specialist by day and a home cook at night.

Our local grocery store makes amazing subs and features a new one each month.  A few weeks ago, I tried one of the featured subs and that started a craving for those ingredients.  I am mindful of what I eat and do not like to give up satisfaction and flavor for less calories. This mindset leads me to try to create low calorie versions of my favorite foods.

This dish turned out to be one of the best so far.   Enjoy!

Sherry’s Mediterranean Mushroom Melt

6 Portobello Mushrooms (large)

4 tablespoons  Olive Oil
2 bags Spinach
6 slices of prosciutto
1 teaspoon minced garlic
1/2 cup Sundried Tomatoes (Julienne Cut with Herbs)
6 Tablespoons Boar’s Head Pepperhouse Gourmaise*
12 Slices Asiago Cheese

Directions:

Pre-heat oven to 425 F.

In a medium size casserole dish, spread 2 tablespoons of Olive Oil on the bottom.

Place the Portobello Mushrooms (after removing the stems) cap side down (should form a slight cup)

Spread Gourmaise evenly (thinly – or to taste).

Divide and spread sundried tomatoes over the mushrooms.

Add remaining olive oil to a sauté pan.

Shred the prosciutto and sauté with the minced garlic over medium heat.

Add spinach to sauté mixture stirring frequently until wilted.

Divide the mixture between the mushrooms and layer the cheese over the top to cover each mushroom.

 

 

Bake uncovered until cheese is golden brown, about five minutes.  Adjust cooking time accordingly for your oven.  Variations:  You an substitute your favorite peppery spread for the brand that I used. You can also add a little white wine to the sauce, lemon juice, or the sky is the limit!

 

 

Interestingly, I tried the same sub that Sherry did and I agree, this is a great alternative.  It's always better to make things at home.  I can see all of the possibilities with the variations. 

 Thank you, Sherry for submitting this deliciously easy weeknight recipe.  

Until later: I’ll see you all soon.

*Not an endorsement.  No product was supplied to either blogger or guest blogger.

Chicken Casablanca



Moroccan Lemon Chicken

(Chicken Casablanca)

We are headed to exotic Morocco this week, with a dish that will take you to Casablanca.  It's Moroccan style lemon chicken, slow cooked in a delicious sauce and finished with baby artichoke hearts and green olives.  

Double yum!  I have to say, I think this is my new signature dish.  We had a friend over for dinner who works in recipe development and she asked for the recipe.  And she finished her plate.  Both good signs that you've got a winner, winner, chicken dinner!

This recipe is perfect for a busy summer supper.  The slow cooker isn't only for the fall and winter months. It's a great way not to heat up your house in the summer.  If you're busy, you can set it and - well - ALMOST forget it.    You'll see where I am going with the "almost" when you read the actual recipe. 

I like to serve this dish up with a cold curried green cauliflower salad.   I'll bring that recipe to you another time.  This chicken recipe can be served over Couscous or rice.  Or make a simple salad.  Even garlic smashers would be great if you aren't interested in keeping with an authentic theme. 

Nothing wrong with a little "fusion" meal. 

I didn't have time to preserve lemons in the traditional way.  That would take about three weeks and I'm not that forward thinking lately. 

So, I cheated.  I made quickly preserved lemons; if that doesn't sound like a contradiction, I've got your attention now.  I'm including the process that I used here to give the dish that rich flavor that only preserved lemons can impart. 

If you have them on hand you can use them.  Otherwise, follow my recipe. 

I know you're going to love this dish.   Your family will say, "Make it again, Sam," or George, or Sandy, or whatever your name is.  Yeah.

I suggest using Saigon Cinnamon if you can find it as it has a deeper flavor.  If you don't have access to the wine I used, you can substitute any sweet white wine that you like. 

Here we go:

Serves 4

Ingredients:

For the Quick Preserved Lemons:

8 slices seeded lemon
1/4 teaspoon light olive oil
1/2 teaspoon fine sea salt

For the chicken:

1 tablespoon Extra Virgin olive oil
2 large split chicken breast halves (one split breast for every two persons)
1 tablespoon fresh lemon juice
1/8 cup sweet white wine (such as Lakeridge Southern White)
1/8 cup reduced sodium chicken broth, plus two tablespoons for deglazing pie pan
1 tablespoon frozen salted butter
1 tablespoon freshly minced garlic
1 tablespoon bottled ginger
1/2 teaspoon fine sea salt
1/2 teaspoon Saigon Cinnamon
1 tablespoon white balsamic vinegar
1/2 teaspoon ground Turmeric, divided 
1/4 teaspoon Hungarian Paprika or regular paprika
1 tablespoon cornstarch mixed with 1/2 cup cold water
7 baby canned artichoke hearts (packed in water), halved
12 green Greek marinated olives, pitted

Other: coconut oil cooking spray (optional but recommended)

Directions:

Preheat oven to 350 degrees F.

Seed lemon slices and place in a skillet brushed with light olive oil.

Whoa!  A little head game there!

Cook over medium high heat until lightly charred, turning once. 

Transfer lemon slices to a ceramic pie plate coated with cooking spray.  Sprinkle evenly with the salt. 

Place in hot oven. TURN OVEN OFF.  Let the lemons sit in the hot oven for about ten minutes.  Remove lemons from pan and reserve.

Add oil to same pan.  Return to heat.  Add chicken breasts one a time, skin side down, to pan and brown.  Do not flip the chicken until the skin naturally releases  (about four minutes).  Brown about one minute on the bone side.

Transfer chicken breasts to the a slow cooker warmed to low (cooking spray optional). 

Deglaze the skillet with the lemon juice, sweet wine and chicken broth.  Scrape brown bits from the bottom of the skillet.  Add in the ice cold butter and the minced garlic.  Reduce about one minute over medium high heat.  Pour the sauce into the slow cooker over the chicken.

Create a paste out of the bottled ginger, sea salt, Saigon cinnamon and white balsamic vinegar by mashing it together with a form.  Brush equal parts on top of each chicken breast half. 

Top the chicken with the mock preserved lemons. 

Deglaze the pie pan with the rest of the chicken broth and add to slow cooker.  This will pull all of that good, lemony flavor from the pan.

Sprinkle with half of the ground turmeric and  all of the Hungarian Paprika.

Cook on low for five hours.

Add the slurry of cornstarch and water to slow cooker along with the artichoke hearts and the olives.

Cover and turn heat to high until the sauce begins to simmer, about 15-20 minutes. IMMEDIATELY turn the slow cooker to warm and let rest on warm for 1 - 2 hours.  This will allow the sauce to thicken up.

 

And as always, enjoy and I'll see you soon!

Easy Pulled Pork (and a couple of ideas on how to use it)

Little Max enjoys a whiff of my delicious slow cooker pulled pork.

Hello,
 
I'm back.  I know I've been away a bit this summer.  Sorry to report our oldest dog, Eddie, has gone over the Golden Rainbow Bridge.  His little brother, Max, has been a true love during our time of loss.

Summertime means BBQ.  Often, you don't have a smoker.  Or time to smoke the pork.  Here's a super easy slow cooker recipe.  I'm including a recipe for a great slow if you want to turn this into pulled pork sandwiches.   You can also take the leftovers along with ham, salami, Swiss cheese, pickles, mustard and some fresh Cuban bread and make a delicious Tampa-style Cubano.

Here is the pork and slaw recipe:  

Three ingredients go into the slow cooker;

1 bone in Boston Butt (about 2 1/2 to 3 lbs)
1 large Vidalia onion, sliced
1/2 – 3/4 tablespoon BBQ seasoning (your favorite brand)

Place the onions on the bottom, then the roast, then season.  That’s it. 

Now turn that baby on low for about  8 1/2 hours and resist the temptation to open the slow cooker as that actually slows the cooking process. 

If you want that crispy fat cap on it (I always do), here’s what you do.  Remove the roast before pulling from the slow cooker and place it onto a cookie sheet. 

Drizzle a little light olive oil on top.  Heat your broiler to high and broil it for about 10 – 15 minutes until the top is crispy. 

If you include this step, you’ll want to transfer the pork back to the juices in the slow cooker to pull the meet from the bone.  Discard bone.

But what about the smoky flavor?  What about salt?

You’ll need  -
two teaspoons of liquid smoke,
       and –
 1/2 teaspoon garlic salt. 

It’s really delicious.   Adding the smoke in the end imparts a great flavor without being overpowering,   This isn’t a huge piece of meat.
Once  cooled, you can separate this into batches for the week and refrigerate or freeze portions. 

Chill or freeze those portions with just the pan juices.  

Now you can drizzle your pulled pork with your favorite BBQ sauce.  But I think that a mustard base sauce works best with this slaw recipe:
For the slaw you will need:

1 cup kale, chopped
1 cup Napa cabbage, chopped
1/4 cup shredded carrot
2 scallion, chopped (white and light green part only)
1/4 cup plain Greek yogurt
1/2 teaspoon bottled ginger
1/2 tablespoon Apple Cider Vinegar1 packet Stevia1/2 teaspoon garlic saltA pinch of celery salt
1/2 teaspoon paprika

Mix everything together and chill until ready to serve.Got it?

See you soon!