Friday, August 13, 2010

Recipe time!

I have had luck with a couple of recipes recently that I wanted to share.

Pulled Pork
Let me give you background on this one. I had a recipe for pulled pork sandwiches that I wasn't all that crazy about (too much brown sugar and ketchup made it really sweet). I wanted to try it again, but I couldn't find a recipe that I liked. So, I turned to the BBQ extraordinaire, NukeDad, and asked what he had in his arsenal. He didn't have one of his own, but he sent me to this pulled pork recipe. Go ahead and take a gander at those lovely pictures. *drool*
My only changes were brining for 12+ hours and using my CrockPot instead of the oven (on high for 6 hours).
This recipe will be etched in stone and saved for all eternity in this household. It's that good.

Egg Salad
This one I can actually take credit for (which, as someone who is just getting into this cooking thing, makes me really happy).
Background: There is (was?) a little coffee shop/deli near my fosterdad's work that would serve the most YUMMY egg salad sandwiches ever. I interned at his office for a while and used to get that for lunch most days. The trick was to either get there just as lunch was being served or call ahead to have it waiting for you. They would only make so much egg salad and once it was gone for the day - it was gone.
I have no idea why, but I had a craving for it the other day. So I turned on my laptop to see how difficult it was to make. Most recipes I found had the basic ingredients of eggs, mayo, mustard, salt & pepper. Sounded simple enough to tweak.

Because I was so in love with what I made, I wanted to share it with you all.

(Pickle on the side. Toasted Udi's bread. Heaven)
6 jumbo eggs, hard boiled and peeled
4 tablespoons mayonnaise (the real stuff...not that low fat tasteless excuse for mayo)
1 teaspoon horseradish mustard
1 teaspoon yellow mustard
4-5 drops of Frank's Red Hot (or more if you're feeling saucy...)
Dash of celery salt
Dash of freshly cracked pepper

Are you clueless on how to hard boil eggs? Go to the American Egg Board and look up their recipe. These people know what they are talking about (much more than I do).

Now, chop up the cooked eggs (to your preferred texture) and put in a bowl. Add 2 Tbsp of the mayo, horseradish mustard, yellow mustard, and the Frank's Red Hot. Add the celery salt and pepper. Add the rest of the mayo if you feel it needs it (I certainly did).

I probably would have added a little celery for a bit of crunch, but we were out. Oh was still yummy.