Archives for posts with tag: pulled pork

Dear friend Alexandria came for a weekend of sunshine and friendship (and to escape from the snows of Colorado) so of course to celebrate we had to eat horribly. Grilled PB & J’s, taco trips, drive throughs (MacD’s for Alex, Starbs for Anne), brownies and ice cream (the only good thing in our caf is Ben & Jerry’s, thus we’ve tried almost every flavor- Whirled Peace is the favorite), and as a last Sunday night hurrah, Sonny’s BBQ. Alex tried to get us to go to Sonny’s for an entire semester, without success. Finally, I’ve been to the temple of smoky pork and sweet cornbread she’s been raving about. Correctly fearing colossal portions, we split a meal (much to the disbelief of our waitress) which consisted of a mound of pulled pork, slices of brisket, a baseball sized dollop of Velveeta Mac (I did not partake. Sorry, cheese should require refrigeration), a bowl of pork-spotted mapley baked beans (this, on the other hand, I can love), and two little loaves of cakey cornbread. Alex was right. It was dang good. (Despite its not-so-photogenic-ness.)

So post-BBQ-tacos-ice cream, one must cleanse. Enter: brussel sprouts. “You’re the only person I know who likes those…” said roommate Destiny. What? Why is everyone a brussel-hater? Those things are good. Barbie-sized cabbage! Browned in your Christmas cast-iron skillet with a ton of red pepper? Yeah. Yes.

I just got a big box from Idaho full of un-packed presents that I got to joyfully re-open…thrilling. Trader Joe’s pasta and cookies, jars of spicy sauces from Morocco and Georgia, a bag bulging with Russian candies, the cast-iron skillet, Market Spice tea and paprikas, and my beloved egg poaching pan. (And Tibetan prayer flags so I can have a true college dorm.) And…the loveliest bit…a tiny Le Creuset pie pan. Can’t resist it, had to make a mini pie. Apple, strawberry, blueberry pie. With a lattice top because we all know procrastination breeds productivity and pie making > philosophy homework.

P.S. New photos of a protest for fair food!

Florida is about as south as you can get in Americaland, yet it’s just not very southern. It’s a weird phenomenon, but if you’ve been to Florida… You know. Down here you’ve got to go north to go south. (Maybe because a good portion of the FL population is northern imports.) Despite all this non-Southern-ness, there are a few Dixie little things that have trickled down. Super sweet sweet-tea for one, and pulled pork another. Lots of funky little roadside BBQ spots, lots of “Insert-Name’s Famous BBQ.” And best of all Nancy’s BBQ, a pop-up place that in the know Sarasotans know and love deeply. Though she’s opening up a more permanent shop soon, up until now we’ve had to wait for Twitter updates to find her tasty Carolina style BBQ. It’s real real good. Soft bun, sweet smoky saucy pork. What more could you want? Well… Maybe some hot dog cart peppers n’ onions. In the Halloween spirit we went to a Pumpkin Festival, which although kinda slim on the pumpkin-ness, was packed with county fair-esque food booths. One of which was a pulled pork and hot dog joint. They drew us in with free samples and the next thing we knew we were forking over wads of cash for bread and pig. Really good bread and pig. And I saw the big pan of onions and peppers for the Jersey-style dogs, and had to break convention and add some to my sandwich. …excellent choice.

Phone pic. Didn’t bring camera to very funkily picturesque pumpkin fest, fool!

I don’t like the term “pot stickers.” It sounds like a parasitic little Chinese bug. But I don’t think you can legally call them dumplings once they’re fried, unfortunately. Steamed = Dumpling, Fried = Pot Sticker. (THESE are dumplings. Soup dumplings people. Dumpling, full of soup. Yes. I advise that you

NEVER eat them, because you will get addicted and be very, very depressed when you realize you live┬áhundreds upon┬áhundreds of miles from a proper dumpling house. Unless of course, you’re lucky enough to not live in the backwoods, then by all means, gorge on them. In a dark dark time of intense craving I considered making them, but just looking at a recipe for soup dumplings will make you cry.) Anyway. I made the fried variety. Momma made some really good pulled pork (in our new lake crock pot!) this weekend, but we were out of rolls last night, so pot stickers seemed the best course of action. I’ve seen the little dumpling wrappers at the store and I’ve been desperate to use them, so I was overjoyed to have finally found an opportunity. I was torn as to whether to try and go Asian with the filling, or just let it be its very American self. Unable to come up with anything that could possibly turn salty, sweet, barbeque-y pork into something vaguely oriental, I just let it be its porky self. A little dab of dijon mustard, a mini mound of pork, and a few tiny radish slices. (Side note: I love me some radishes man! They’re so strange and so good. I like the snappy texture and feisty flavor–they way they have that spicy sharp little after-bite. Mmm.) It was a little trickier than I thought to get the little guys to stick together, they kept popping open. Key is only wetting one side of the wrapper, and not using too much filling. Then a quick fry on a hot pan. Dipped in more mustard, crispy, hot, sweet, good. Eaten whilst watching season 3 of Mad Men. Good all round.

Pulled pork pot stickers, why wouldn’t cha?

You know how sometimes your camera goes haywire and it turns out strange and kind of nice? Or maybe that’s because my poor camera has gotten buffeted around in backpacks and been in the ocean a few too many times. Either way. (Pop’s boats stacked up in the breezeway.)