Monday, July 4, 2011

Week 26

Happy Independence Day! Wow, half way through the year already. I am somewhat amazed that I've been able to keep this up for so long. In celebration of 4th of July, I'm making a red white and blue trifle and also Jay scored a smoker at a garage sale a couple weeks back so we'll be smoking some pork butt this weekend, too.

Pulled Pork in the Smoker
Check this article from on smoking a pork butt (I know it's called the butt but it's actually the shoulder). I'm just going to have Jay pretty much follow the recommendations there. We may do a rub and then stick it in the smoker but it's pretty much a set it and forget it kinda meal. To go with our pork, I'll probably make zucchini cornbread and Tuscan kale Caesar slaw.

Zucchini Cornbread (adapted from Bon Appetit)
1/2 cup (1 stick) unsalted butter
2 eggs, lightly beaten
1/2 cup buttermilk
1 large zucchini, grated
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 tsp baking powder
3/4 tsp fine sea salt
1/2 tsp baking soda
3/4 cup cornmeal

Position rack in middle of oven and preheat to 350. Grease a 9x5x3" loaf pan. Melt butter in small saucepan over med heat. Cook until butter solids turn golden. Remove from heat, scrape into med bowl and let cool. Whisk in eggs and buttermilk. Stir in zucchini. Sift flours, sugar, baking powder, salt and baking soada into large bowl. Whisk in cornmeal. Add zucchini mixture. Fold just until blended. Transfer to prepared pan and smooth top. Bake until golden and toothpick inserted into center comes out clean, about one hour. Let cool in pan 10 mins, remove from pan and let cool completely on wire rack.

Tuscan Kale Caesar Slaw (from Bon Appetit, serves 4-6)
1/4 cup fresh lemon juice (about one big lemon's worth)
8 anchovy fillets, packed in oil, drained
1 garlic clove
1 tsp dijon mustard
3/4 cup EVOO
1/2 cup finely grated parmesan, divided
kosher salt and pepper
1 hard boiled egg, peeled
14 oz (1 large bunch) Tuscan (Lacinato) kale, center stalks removed, thinly sliced crosswise

Puree first 4 ingredients in blender or food processor until smooth. Gradually add in EVOO in a thin stream to make an emulsion. Transfer to bowl and stir in 1/4 cup parmesan. Season to taste w/salt and pepper. Cover and chill. Dressing can be make upto 2 days ahead. Toss kale with dressing in large bowl. Season to taste with salt and pepper. Press egg through coarse sieve or mesh strainer to top slaw. Sprinkle with remaining 1/4 cup parmesan.

Pesto Tilapia with Spinach
Costco has this frozen pesto Tilapia that I bought but have yet to try. I think we will pan-fry it up and serve with sauteed spinach with lemon.

Tuna-Stuffed Tomatoes (adapted from Women's Day magazine), serves 4
4 large tomatoes
2 5-oz cans tuna or chicken, drained
2 ribs celery, coarsely chopped
2 Tbs capers, drained
1 Tbs EVOO
1 Tbs red wine vinegar
1/3 cup fresh Italian parsley, coarsely chopped
1 avocado, chopped
kosher salt and pepper

Slice tops off of tomatoes. Using a paring knife, cut insides out, chop and put in medium bowl. Add remaining ingredients except avocado and salt and pepper. Mix to combine. Fold in avocado and season to taste w/salt and pepper. Spoon mixture into tomato shells.

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