"Cheap Ass Monday" - Smoked Pork Picnic Roast

You may be wondering why the "Cheap Ass Monday" bit in the title. Well it's to flag that this post is intended to be a submission to Michelle over at Thursday Night Smackdown for her "Cheap Ass Monday" (formerly "hobo Mondays") monthly event - where a dinner for six can cost no more than $13.

It is pure coincidence that I'm making a smoked pulled pork dish on the heels of Michelle's recent smoke-a-thon. You see, I was at the grocery yesterday and they had these pork picnic roasts (hock removed) on sale. How could I resist. It was screaming "smoke me" I'm cheap!

Usually when I make pulled pork, I use a pork blade shoulder roast . But when I saw these big pork shoulder picnic roasts, I figured I should throw all caution to the wind and give it a whirl.

I began by trimming the excess fat from the roast. EXCESS fat, not ALL. This is critical to the end product. Not only does it keep the meat tender during its long cooking process, but it also creates the most amazing crispy crust on the outside that is worth the whole dinner in itself.

I slathered one of my favourite spicy dry rub recipes. This is a concoction I created by picking and choosing things I liked from different recipes. I make it in bulk and use it on various meats/cuts including chicken and pork ribs. I've even contemplated packaging it as a gift for friends and family at Christmas, but the lazy side of me always interferes.

I wrapped the rubbed roast in plastic wrap and let it sit for an hour to "marinate." I should note that it was 9:00 a.m. as this is one of those low and slow recipes. Then it was smoking time. I preheated the smoker, filled with maple pellets for 15 minutes. I then put the rubbed roast on (plastic wrapped removed- in case you are silly enough to think it stay) and turned the heat to 225F. A bit of basting and 8 hours later you're ready to eat!

For sides dishes I made a smoked potato casserole (yes I just made this last week, but it was so delicious I was craving it and had to make it again), and a simple tomato salad (yayyyy - I finally have productive basil in the yard to do this).

When the pork roast was ready it looked amazing, and tasted even more amazing. I had originally planned to drench it with a bbq sauce, but it was so good on its own I didn't - turns out this was an opportunity. . . .

As for the pork picnic roast - I will choose it over the pork blade roast from now on for pulled pork. It was much better for "pulling" and had tonnes of meat.

This was originally a dinner for 6 (that's what the math is based on), but the pork roast turned out to be so big that I've got enough leftovers to get me through numerous meals. A Challenge! I plan to use the leftovers in various meals for the next few days (i.e. Before I get sick of eating pork or before it starts to grow some crazy bacteria that will make me sick).

Stay tuned. . . .

The Math:
for Cheap Ass Monday, Smoked Pork Picnic Roast for Dinner for 6 per instructions
Pork Roast $6.00Potato Casserole Ingredients ($1.59+$.59+$1.5+$1.89+$.25)
Tomato Salad ($1.15 + $1.5)
Total: 14.47 CDN - converted to USD $13.29*
*yes its slightly over the limit, but if the CDN dollar hadn't strengthened this last week it would have been well over


Spicy Dry Rub for a Plenitude of Purposes
2 teaspoons sugar
2 teaspoons paprika
2 teaspoons onion powder
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon oregano
1/4 teaspoon thyme
Mix all ingredients together. If making the bulk mix using a strainer to remove any lumps. Store in airtight container.

Smoked Pork Picnic Shoulder Roast
1 6-8 lb pork shoulder picnic roast
1 recipe dry rub mix (above)

Trim the roast of excess fat - but not all. Be sure to leave a thin layer to keep the roast moist during cooking and create a delicious crackling whilst cooking. Rinse with water.

Rub the roast all over with the dry rub and wrap tightly in plastic wrap. Let sit for one hour to "marinate." 15 minutes before it's ready prepare the smoker by heating it on high with maple wood. Turn the heat to low or 225F and put the roast on. Baste with Raspberry baste every hour for 8 hours until the roast is cooked.

Once cooked, remove from smoker. Let rest for 5-10 minutes. Pull the pork into strip using a fork and a knife. Be sure to remove excess fat, but keep the crispy crackling (you may even want to snack on it as you go).

Raspberry Vinegar Baste
1/2 cup raspberry vinegar
1/2 cup water
1/3 cup sugar
1/4 cup salt
Mix all ingredients together.

Quick Smoked Ribs and Smoked Potato Casserole

We are finally having some decent spring weather. It's been a crappy one, to say the least, that when we got a hot sunny day, the only thing that needed to be done (apart from a swack of yardwork) was to smoke something.

After finding out that both my neighbour and I were each baching it this weekend, we decided to do a girls dinner. We each had been working for hours in our respective yards, that by the time we were ready for supper we were exhausted, starving, and did I mention exhausted.

I figured ribs would make for a good supper, but I hadn't planned ahead to get them on for a long, low and slow event in the smoker. At 4:00 p.m. I figured, ribs were still the desired grub, but would have to be creative to make them work - that is cooked in such a way that they would still be tender and have some smoke flavour in under two hours.

Because ribs have a tendency to dry out on the smoker if they are not spritzed, I figured I would start them out in foil so that they wouldn't lose all of their steam. After coating the ribs in a ancho chili dry rub, I wrapped them in foil and placed them in the smoker for 1.5 hours, at which time I removed them from the foil and placed them back in the smoker and dowsed with raspberry bbq sauce.

Now you might be thinking, what a waste to have something in the smoker wrapped in foil, unable to soak up the smokiness and flavour. All was not lost , as I put together a potato casserole to smoke alongside of the ribs. Plus, because the ribs were finished outside of the foil on the smoker, they did get a bit of smokiness.

I love this potato casserole for two reasons. First of all, its actually made from hashbrowns - which I know come from potatoes, but I'm not fully convinced they have the same nutritional value as a real potato and I always feel like they're trying to pull one over on me. Don't get me wrong, it doesn't prevent me from making it, it just cracks me up. I also love it as it reminds me of a 1960s housewife recipe which should be served alongside a bunch of hors oeuvres - each stuck with a toothpick. Again, this isn't a criticism, it's endearing.

Sticking with the lack of planning for this dinner, I quickly realized I didn't have all of the ingredients for this recipe, so I stared ad libbing. With a bit of improvisation and some borrowed cheese from my neighbour, I got a yummy potato casserole. In fact, it was so good, I'm going to replace the former recipe in my repertoire with this one.

So there it is, some quick smoked ribs that were super tender and tasty and an extra yummy smoked potato casserole.

Quick Smoked Ribs
2 racks meaty baby back ribs
1/2 cup ancho chili dry rub*
3/4 cup raspberry barbecue sauce*

Coat the ribs with the dry rub and let sit until tacky, about 15 minutes. Meanwhile, prepare the smoker with cherry or apple pellets on high heat. Wrap the ribs in a double layer of foil and place on the smoker. Adjust the temperature to 325F. Let cook for 1.5 hours. Remove the ribs from the foil and place directly on the smoker. Glaze generously with the barbecue sauce.
*I use recipes for the rub and bbq from this book.


Ad Libbed Smoked Potato Casserole
6 cups hashbrowns, frozen
1 medium onion diced
1 can cream of celery soup
1 1/2 cup 1% cottage cheese
1 cup grated marble cheese, divided
Salt and pepper to taste
Mix the hashbrowns, onion, celery soup, cottage cheese, and 1/2 cup of grated marble cheese. Place in disposable tin. Cover with remaining grated marble cheese. Smoke at 325F for 1.5 hours.

Sous Vide Spring Meal

I admit that chicken seems to appear much more often than other foods on this blog. It truly is a coincidence. Although I do like chicken, I don't rate it any higher than steak, baby back ribs, lamb chops or the like.

Today, the chicken had a purpose. It was my first foray into the world of sous vide. Time and location have not permitted me to blog on smoker cooking or pressure cooking, but given that sous vide is a form of cooking under pressure, I deemed it a reasonable substitute.

I'll begin first by telling you the menu - as that's how I'm going to group this post, and each has its own merit. Even if you aren`t interested in sous vide cooking, the other recipes are must tries.

1. Sous Vide Chicken with Wild Mushroom Sauce - a new form (for me at least) of pressure cooking.
2. Caramelized Asparagus - it's all about the cut and the taste makes it a whole new vegetable - a must try!
3. New Potatoes in Cream and Dill - it's spring and this is the dish you have to splurge on to make it so.

Sous Vide Chicken with Wild Mushroom Sauce

Sous vide is a relatively new term to me although its been percolating around North America for a few years. In Europe its been in practice much longer, just like traditional pressure cooker. Coincidence? It think not. The folks in mainland Europe seem to be several steps ahead in cookery preparation if you ask me.

I won't go into details on the concept, as there's lots on the web, and Thomas Keller recently published a cookbook that is exclusively dedicated to this process Under Pressure: Cooking Sous Vide. I can't say that what I prepared is anywhere in this league, but it was my first kick and it tasted pretty good.

I took two bone-in, skin on chicken breasts and vacuum packed them into a foodsaver bag. I then heated a large pot of water to 150F and dropped the bags in and let them cook for 35 minutes. You could see the chicken cooking in the bags. The water wasn't boiling, but warm enough to do the trick. I did have trouble maintaining the temperature as part of tonight's cooking adventure was a coil-ring stove - I think a gas cooktop would be much easier to maintain a consistent temperature at.

After the chicken cooked 35 minutes, I cooled it in cold water and then placed in the fridge. This part is important as you don't want the food to stay warm in the bag too long as it will fester with bacteria in this perfect environment. (Again, refer to some of the good details out there on this).

When I was ready to get the chicken ready (about 1/2 hour later), I put it under the broiler for about 10 minutes to get the skin very crispy.



Wild Mushroom Sauce

While the chicken was cooking I prepared the mushroom sauce. Yummy. I had found some fresh shitake and trumpet mushrooms at the grocery. I cleaned them and sliced them up. I sautéed them until just starting to brown and added a bit of gravy mix (yes you heard me, gravy mix, I cheated, but it was well worth it and I make no apologies), and white wine. It was yummy.

Caramelized Asparagus
There are a few vegetables that have surprised me over the last few years as whole new creatures when cooked an alternative way. In the queue already were beets, cabbage and cauliflower. Today, asparagus entered the realm.

I like asparagus, but prepared in a new way created a whole new veggie. I sliced the spears on an angle into thin strips. Unfortunately the bunch I had in hand were somewhat wilty at the the tops (damn you commercial grocer) and I had to dispose of many of them. Normally this would be quite distressing if you were serving the whole spear (topless asparagus! unheard of), but for this rendition it works. You simply sauté them in a bit of olive oil and butter, season with salt and pepper, and let cook until starting to brown slightly.

New Potatoes with Dill and Cream

I never had this dish until I met my husband and his sister and aunt taught me to make it. And it is unbelievable. It has to be with new potatoes and it has to be with cream. I figure, new potatoes only come around once a year for a short time so splurge.

For this version I mixed it up a bit with the addition of garlic. First, you boil the potatoes until just starting to soften, then drain them. Then, almost in fettuccine alfredo style you melt some butter, add some garlic, then the cream and mix. Return the potaotes and a bunch of fresh dill and let simmer to thicken.

The key is to not serve right off the burner. Let the dish rest for a few minutes. The cream thickens more and the whole dish has a much sweeter, spring flavour.



All of these recipes are for two people.

Sous Vide* Chicken
2 chicken breasts, bone-in and skin on
Salt and pepper to taste
Rinse the chicken breasts and pat dry. Vacuum pack*. Bring a pot of water to 150F. Put the vacuum packed chicken breasts into the pot and let cook for 35 minutes. Try to keep the temperature constant. When done, if not finishing them off immediately, plunge into a ice water bath to cool down and then put in the refrigerator. This is important for food safety .

To finish: Place the chicken breasts on a baking sheet, season with salt and pepper, and broil until the skin is crispy. If they are completely chilled, you may have to bake for a bit to get them warmed through.

If you don`t have a vacuum pack machine, or to learn more about sous vide, read this post at blog

Pork is my Friend.


Wild Mushroom Sauce
1 .5 cups mixed wild mushrooms (e.g. trumpets, shitake)
1 tbsp olive oil
1 tbsp butter
.5 cup water
2 tbsp brown gravy mix (see comments above)
1 cup white wine

Clean and slice the mushrooms. Heat oil and butter in a frying pan. Cook the mushrooms until just turning brown. Add the water and gravy mix. Stir to mix. Add the white wine and mix. Simmer until thickened.


Caramelized Asparagus
1 lb asparagus
Salt and pepper to taste
1 tbsp olive oil
1 tbsp butter

Slice the asparagus into thin strips at an angle. Heat the olive oil and butter in a pan. Add the asparagus and season. Sauté until the asparagus just starts to turn brown.

New Potatoes with Dill and Cream
6-8 new potatoes (they are naturally rather small)
2-3 tbsp butter
1 clove garlic, minced
1 cup cream
1 bunch dill, chopped
Salt and pepper

Slice the potatoes in half and boil until just tender. Drain. In the same pot heat the butter and add the garlic. Sauté for 1 minutes. Add the cream and stir. Add the potatoes and dill and swirl to mix. Season with salt and pepper. Simmer for 10 minutes to let sauce thicken. Remove from heat and let sit 5 minutes before serving.

Chicken Tacos with Mole Sauce, Pico de Gallo and Guacamole

Do you ever find that those last-minute, spontaneous get-togethers often turn out better than the long-planned gatherings?

That's what happened a few nights ago. And in the end it turned into a pressure cooker Mexican extravaganza - with the pressure cooker participating in no less than three dishes!

A girlfriend of mine and I had determined that we would get together, but didn't know where or when. When she called in the late afternoon we determined to have dinner at my place. It was a good thing as I had been pretty lazy all day and it got me off my but.

My friend is originally from Mexico (not to be confused with my other friend from Mexico). She had a rough week and was feeling a bit blue and homesick, so I decided to make a Mexican dinner for her (with her assistance of course). I ran to the store and got some kitchen essentials including tomatoes, avocados, cilantro, jalapenos, and limes. Does that grocery list not scream Mexican????

I also got some tortillas. I've mentioned before that I live some distance from Mexico. I think the search for tortillas is one of the more telling sure signs. It's hard to find corn tortillas here. You can find wheat, flax, three cheese, and pesto. But corn tortillas are a little more challenging. I suspect that this is a sign that the wrap-sandwich folks have a corner on the market. I did manage to get a package of jalapeno corn tortillas - a sure substitute.

I prepared a guacamole dip and a pico de gallo salsa so that we could have those as appetizers with nacho chips (corn nacho chips to be specific) and set the scene. I didn't have any specific Mexican music so opted for Buena Vista Social club music to add Latino charm.

I then set out to make refried beans. A simple, yet complex dish with 3 steps.

I employed the pressure cooker first to assist with a "quick soak" of some dried pinto beans so that we would be able make refried beans. To do this you bring the beans to a boil for 2-3 minutes in a good amount of water. You then turn off the heat and let them sit in the heated water for a good hour. Of course, if you are able to plan ahead, you would just soak them overnight instead of going through this step - but that would require much more than 2 hours notice like I had tonight.

You then go onto cook beans in the pressure cooker, then finish them on the stovetop (the "refried" portion of their name I assume).

I did a quick cleanup of the pressure cooker and then prepared two large, bone-in, skin on chicken breasts in the pressure cooked. I've done this before, so I won't bore you with the details apart from the fact of the great smell. Also, for this evening's meal, I kept the reserved stock from cooking them for the mole sauce.

It was roughly at this point that my friend arrived. Although I had done quite a bit of prep work, there was still lots to do so we divided the tasks. She finished the refried beans and prepared the mole sauce. I shredded the chicken and then used the pressure cooker, again, to cook white rice.

The final step before sitting down to our feast was to prepare the tortillas. I learned something new.

In other cooking demos I've been shown the method where you sauté each tortilla in oil to soften it and make it pliable. Tonight, my friend took advantage of the natural gas flame and cooked them right on the flame - flipping often. It was fantastic, no mess and less fattening. You don’t want to get distracted though lest you burn your tortilla.

As we were in the final steps of preparation we invited another girlfriend to join. She arrived just in time to partake of the meal and get a demonstration on how to assemble the chicken tacos.

Salut!

Pico de Gallo

1 large tomato diced
1/2 onion diced
1 jalapeno minced
1 small bunch cilantro chopped
Juice of 1/2 lime
Salt to taste
Combine all ingredients. Let sit for at least 1/2 hour for flavours to absorb. If you don't have time, dig in.

Guacamole
2 avocados peeled and pit removed, chopped
1 clove garlic
1 small bunch cilantro chopped
1/2 jalapeno minced
Juice of 1/2 lime
Put all ingredients into the bowl of a food processor fitted with a blade and process until desired smoothness.


Refried Beans
Step 1:
1 cup dried pinto beans
6 cups water
Bring beans to a boil in the water. Let boil 2-3 minutes. Then remove for heat and let soak at least 1 hour.

Step 2:
The absorbed pinto beans, drained
6 cups water
1/2 onion
1/2 jalapeno pepper
2 cloves garlic
Put all ingredients into a pressure cooker and secure the lid. Bring to pressure over med-high heat. Once at pressure, reduce heat (not so much that you lose pressure) and cook 6-8 minutes. Use a quick release method to reduce pressure. Discard, onion, pepper and garlic and drain beans. Reserve 1 cup of the cooking liquid.

Step 3:
1-2 tbsp oil
1/2 onion diced fine
1 cloves garlic minced
The cooked pinto beans, drained
Reserve bean cooking liquid
Salt and pepper to taste
In a sauté pan heat the oil and add the onion and garlic. Sauté until soft. Add the beans and mash. Add enough bean cooking liquid to make to a chunky-smooth texture. Salt and pepper to taste.

Mole Sauce
1/2 jar prepared mole sauce
45 grams unsweetened Mexican chocolate
1/2-3/4 cup chicken broth
Heat the mole sauce in a small saucepan with enough broth to make a thick liquid. When smooth, add the chocolate and stir until melted.

Chicken
See the recipe and method here to prepare and shred the chicken.

White Rice
1 cup white rice
2 cups water
Put the rice and water into the pressure cooker. Secure the cover and bring to high pressure . Reduce the heat, but don't lose pressure. Cook for 7 minutes and use a quick release method to reduce pressure.

Tortillas
Prepare by heating in oil in frying pan or over an open flame on the cooktop. On open flame keep rotating every 20-30 seconds so they don't burn.

Sour Cream
Thin with milk to make a more fluid consistency.


To assemble the Tacos add shredded chicken, mole sauce, guacamole, salsa and sour cream. Roll up and devour.

Chicken Bouillabaisse a la Pressure Cooker

Do not try this at home.

At least, not just yet.

A few weekends ago I was flipping through the Barefoot Contessa's latest recipe book, Back to Basics. In usual style it is filled with beautiful pictures of beautiful foods. Inspiring. To say the least.

The one photo that made me pause was her Chicken Bouillabaisse recipe. It looks sooooo amazing. And I was particularly thrilled that one of the ingredients is Pernod, as I had just been reading about Pernod use in Anthony Bourdain's book "Kitchen Confidential". Coincidence. I think not. It was a sign that I should pursue this recipe.

First I had to pursue Pernod.

It's a lovely French liqueur that has a strong licorice nose and fennel (or perhaps anise) taste. How could you go wrong?


Now that I've been on the pressure cooker bandwagon for a good two months, I figured I was ready to jump right into the recipe modifying it appropriately for pressure cooker purposes utilizing my arsenal of lessons learned.

I began by sautéing chicken parts seasoned with salt, pepper and rosemary (I used bone-in, skin-on, chicken breasts with the back attached) right in the cooker with olive oil. Once browned, I removed them to a plate.

From there I added lots of garlic (yummy), fennel (more licoricey goodness), saffron (very exotic), white wine (always a winner), Pernod (even more exotic), tomato paste (not so exotic), whole canned tomatoes (even more not so exotic), and chicken bouillon (the right thing to do). All of this was a variation on the book recipe but with reduced liquid, and more tomatoey flavour, and 10 minutes on high pressure vs.30-40 minutes simmering on the cooktop. Again, not just a time savings, but an energy savings (after all, yesterday was Earth Day).
After simmering, I made use of my latest favourite appliance (at least it is now that my sister-in-law taught me proper usage skills), the hand blender, and blended it all together. I then added cubed red potatoes and the chicken back to the pot. I brought the concoction back up to high pressure and cooked 17 minutes under pressure.

This is where I return to my initial statement - do not try this at home. Although the dish looked fantastic and smelled fantastic, I was less than impressed. But where did I go wrong? I haven't made this dish using the traditional recipe so was it my pressure cooker conversion? Did I add to much tomatoey goodness? Should I have added sugar to offset some of the acidity? Maybe I snacked too many crackers and other snacks while making the dish that I really just wasn't that into it?


I don't know.

Maybe it tasted as it should (the Pernod flavour did come through). But it just wasn't as good as it looks.

So I don't know, you can try it. Or not.

Ottawa Pizza

I'm wayyyyy past due for a blog-post.

I do plan to get right back on track with the pressure cooker and/or smoker cooking a.s.a.p. In fact, I'm in the process of buying another pressure cooker (but that's another blog). I do digress.

My delay is a function of a combination of a lot of travel and and a lot of eating out. I s'pose I could have blogged on some of the fantastic restaurants I've enjoyed in Eastern Canada and the New England area, but I was to busy eating and enjoying to take pictures.

But, I did manage to squeak out a few pictures of this evenings feast.

It's a bit of an interesting story. A local (sorta) freebie newspaper called The Metro had recommended two wines for drinking relative to the movie "Bottle Shock". (Have you seen this movie? It's really good and worth the watch). Anyways, we bought the wines and were planning to do a fancy dinner and wine tasting with them.

But . . . We had a large lunch at our favourite Ethiopian restaurant, The Horn of Africa, and just didn’t have it in us to do a big dinner. We still did a mini wine tasting (and true to the movie, the American Cabernet Sauvignon won). As for food, something lighter and fast. The answer: Pizza.

Now when I'm at our primary residence, my favourite way to prepare pizza is on the smoker (watch upcoming blog-posts for this), but in Ottawa, I had to go more traditional. We bought a prepared crust, some terrific deli meats, and good quality mozzarella. We used up some stuff around the house including a tomato and some mushrooms. The end result was yummy.

Deeeeeelish.

Ottawa Pizza
Prepared Pizza Crust
Prepared Pizza Sauce, good quality
Good Quality Hot Salami, enough for a single layer
Good Quality Unprocessed Ham, enough for a single layer
Mushrooms (wild or crimini), sautéed with olive oil, garlic and kosher salt
Good Quality Mozzarella (North American) grated, to cover
Tomato, thinly sliced
Oregano, dried, sprinkled on top
Hot Pepper Flakes, sprinkle on top

The list of ingredients is in order of how they should be put on the pizza. You don’t want to make any of the layers thick, just to cover. Bake at 375F for 10 minutes. Then finish with the broiler for 4-7 minutes.