I do enjoy golf. Smashing a small object is a great stress reliever and I always enjoy the outdoors. I know this post is about slow things but my thing is golf does take too damn long. I mean really at four hours even screwing starts to get boring and I want to move onto something else.
I'll tell you though I love to watch golf. Well, actually that's not true - I love to sleep to golf. Nothing is more relaxing on a spring/summer afternoon after some yard work than laying on the couch and turning on some golf. The low, soft, placid voices of the commentators are like a mental Xanax!
So with the Master's coming up this weekend and in anticipation of a good nap on Saturday or Sunday afternoon I was thinking about something else nice and slow - Southern food! And BBQ at that. But first if you are having trouble sleeping click on the video below and snooze away.
So was that a good nap?
Did you know there is in fact a "slow food" movement. Yep, there is a movement for everything now.
Slow Food - a movement to preserve traditional and regional cuisines and to promote and utilize underlying plant ecosystems for fresh and authentic ingredients.
For some better slow food ideas check out Suburban Mom's website, she is far more interesting.
Now onto Ryan's food. Today's menu is:
Chipotle Cinnamon Smoked Pork Butt on a Grilled Onion roll
Citrus Jicama Cole Slaw
Fresh Peach Cobbler
If you need a beverage for that meal click on my Master's post from last year.
10# Smoked Pork Butt
1/2 Cup Lawry's Chipotle Cinnamon Rub
1/2 Cup of Cider Vinegar
1/2 Cup Sweet Chili Sauce
1 Tbs Ground Black Pepper
1/2 Cup of Sweet Baby Ray's BBQ Sauce mixed w/Tbs of water
* Rub Chipotle Cinnamon Rub on pork until completely coated.
* Cook pork butt at 225 degrees for 8 to 10 hours.
* On the stove bring cider vinegar, chili sauce, pepper, BBQ, and water (and dash of pickling spice if desired) to a simmer.
* Mop the pork butt with the sauce mixture periodically to keep moist.
* Once cooked the pork butt should fall apart. Mix in remaining sauce into pork and shred in a mixing bowl. Make more sauce if needed and add to pork.
* Keep BBQ warm in oven until served (at least 1 hour) in order to marry the flavors of the meat and sauce.
* Toast onion roll on grill before serving. Add BBQ to bun and serve with cole slaw on sandwich or to the side.
1 Head of Green Cabbage
1/2 Head of Red Cabbage
1 Cup of Shredded Jicama
8/10 oz (1 can) Mandarin Oranges and/or Pineapple (1/2 can each if using both)
1/2 Cup of White Vinegar (Sub in Red Wine Vinegar if you want to spice things up)
|This is Jicama btw|
1/2 Cup Sugar
Salt and Pepper to taste
* Clean and chop cabbage roughly into shreds.
* Peel jicama and dice into small cubes.
* Combine mayo and vinegar and stir until you get a smooth dressing consistency.
* Add fruit, sugar, salt, pepper, and jicama and stir until combined.
* Add dressing to mixed cabbage and toss until sauce combined completely. Refrigerate and let sit until cool. Taste and add sugar, salt, and pepper as needed.
8 Cups sliced fresh peaches
2 Cups of sugar (infused w/vanilla beans 1 day if you're fancy)
3 Tbs all purpose flour
1/2 Tsp of nutmeg
1 Tsp of Pure vanilla extract (don't fake it!)
1/3 Cup Butter (unsalted)
Pastry for Double Pie Crust
Vanilla Ice Cream
* Bake peaches on low heat until slightly tender.
* Pour peaches and juice into Dutch Oven and stir in sugar, flour, and nutmeg to peaches. Let mixture sit for about 15 minutes until syrup forms.
* Bring mixture to a boil in Dutch Oven and then reduce heat and simmer for about 10 minutes.
* Remove from heat and add vanilla and butter.
* Roll out enough pastry dough to form into bottom of baking dish. Roll out at 1/8th thickness.
* Spoon half of peach filling into lightly buttered baking dish.
* Top filling with pastry dough, and brush on a small amount of melted butter.
* Bake at 475 for 12 minutes or until light brown.
* Spoon remaining peach filling over baked crust.
* Roll remaining pastry dough into 1/8th thickness and cut into 1" lattices. Arrange lattice onto top of peach filling.
* Bake an additional 15 minutes or until light brown on top.
* Allow to cool and serve with Vanilla Ice Cream