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Smoked Pulled Pork Sandwich With Mustard & Cider Vinegar Sauce
I smoked the best pork shoulder of my life on Sunday over hickory and plum wood chunks, and miraculously, I wound up with about half a pound of leftovers. Tonight, they became a sandwich. I mixed up a quick and dirty Carolina-style sauce that was 1 part yellow mustard to 2 parts apple cider vinegar and applied liberally.
It was better than you're thinking. I can't even tell you.
First attempt at a homemade lamb biryani. Went with lamb shoulder chunks in an overnight marinade of yogurt, red chili powder, garam masala, pinches of coriander and cumin. Cooked that until liquid was greatly reduced. Made 2 cups of basmati, tossed with cilantro and scallions after cooled down a bit. Sweated out some peas, carrot chunks, red onion and crimson raisins. Also clarified some butter and mixed with saffron. Also realized I like mine with a bit of a nutty crunch, and forgot to buy and slightly toast cashews. So maybe next time.
Have it all in the Cruset with the lamb at bottom mixed with the veg., and then topped with one layer of the rice with saffron butter on top, then the remaining rice piled on top of that, matted down, covered and in 250F for 30mins.
Mixed it up after the 30mins. Needed a bit of salt to round it out. Not terribly spicy.