Saturday, January 12, 2013

Ratatouille and Pulled Pork sandwhiches

First of all, I'm Sorry I haven't posted in a while. But don't worry, I will make up for it today.

A few weeks ago I was asked to make Ratatouille. 
My honey had come home from the farmers market with a huge Eggplant, a couple of zucchini squashes a rather large tomato and a green bell pepper.

"I would like you to make Ratatouille for me" she said.

My reply? "Challenge accepted"

I hit up my ipad and food network for this recipe.
It's Emeril's, (I bow to you sir).

1/4 cup olive oil

1 1/2 cups diced onion

2 cups medium eggplant skin on and diced

1/2 tsp thyme leaves

1 tsp minced garlic

2 cups diced bell pepper ( he asks for red and green  i just used green)

1 cup diced zucchini

1 cup diced yellow squash

1 1/2 cups chopped peeled and seeded tomatoes

1 tbs basil leaves sliced in thin strips

salt and pepper to taste.

Now, you need a 12 inch saute' pan over medium heat. add olive oil.

Once hot, add onions and garlic (smells good already)

Stir occasionally till wilted and lightly browned. (about 5-7 minutes).

Add Eggplant and thyme and continue to cook (5 more minutes).
Add the green peppers and squash and zucchini cooking for another 5 minutes.
( Now its Smelling Ace in here).

Add tomatoes basil and parsley season with salt and pepper cooking again for 5 more minutes.

Stir to blend and serve. This dish is universal, it can be served as a hot meal as a hot side,
or as a room temp or cold dish. enjoy!

Now while this dish was in its infant stages, I had already planned on doing my first pulled pork.
I picked up a nice 41/2 pound butt and had seasoned it with Nadias' awesome rub which consisted of.

1/4 cup of smoked paprika
1/4 cup brown sugar
2 tbs kosher salt
2 tbs crushed black pepper
2 tsp of dry mustard
1 tsp cayenne
combine all ingredients into a bowl then divide in half

Rub your butt...... (LOL!!!)  all over with half the rub put in a ziplock bag and refridgerate over night

Set oven to 270 degrees

Take the butt out of bag and rub again with other half of rub..

Wrap in aluminum foil and place on a shallow roasting pan. keep in oven at 270 for 7-8 hours.

This is the finished product

Take out of pan and put in a deeper pan.

Start running a fork or two over the roast it will start to shred and look like this when done.

I also used Nadias' recipe for a vinegar sauce to go with the pork.(this was a great add)

3/4 cup ketchup
3/4 cup apple cider vinegar
1/2 cup maple syrup
1/2 cup minced pineapple
1 tsp cayenne
1 tsp dijon ( I used a whole grain dijon  )
1 tsp sea salt

Mix and chill.

Serve on a potato bun with a spoon or 3 of the vinegar sauce
accompanied by some chips and some Ratatouille.


Two more posts to come  one for a sweet potato bacon kale hash
and chicken francaise.

Till Next time. Be well and God Bless

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