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23Jul 21

BBQ Pulled Pork

Reheating time: 10-15 minutes- preheat oven to 375F

I don’t even know what to say anymore. You guys love your BBQ. Matter of fact, now that I’m thinking about it, I don’t even think anyone is going to read this part of the instructions today. If it were me, I would just be skipping right to the part about getting it hot. Nobody wants to listen to some lame guy talk about food, tell me how to get this BBQ going! Well, if you did take the time to read this part, thank you- yes, I’m talking to you. Maybe it’s your first time ever trying our BBQ feast- and you have no idea what’s going on. It’s okay. You’ll know soon what all the hype is about. Pulled pork, mac, slaw, and cornbread… Get in there!

 

For the pork and the mac and cheese:

This is like, the best part. All you gotta do is just pop these onto a tray, and into the oven they go. They take roughly the same amount of time- so you can even do them in the same pan. Madness. Arrange the components on a large sheet tray or casserole dish, and pop them in the oven at 375F. Set a timer for 10 minutes, and tell someone to set the table. That was always my favorite part growing up- if someone was asking me to set the table, it means dinner was on the way. 

Once the timer goes off, pull out the tray and stir up the pork, and the mac and cheese. If you’re feeling crazy, you can even mix them together. Definitely not a bad idea. Make sure it’s hot, and if not, back in the oven it goes. Once it’s ready to go, well, we’re ready to go. Dress up the slaw, griddle up that cornbread- it’s go time. 

 

For the slaw:

This… slaw… is unreal… You’ll see. Dress it up with the paprika aioli, and enjoy. 

 

For the cornbread:

Cast iron pan. Butter. Griddle till hot. Trust me. That is all. 

 

To plate!

If you have made it this far without absolutely demolishing everything, I’m proud of you. Your reward? A plate of bad-ass BBQ. Four delicious components, in perfect harmony. The rest is up to you. Enjoy 🙂

 

23Jul 21

Big ass salad!!!

That’s right, people. The big ass salad is back, featuring a seasonal and local update- Applefield farms leaves. This salad was practically designed to be eaten with Applefield leaves. I know, I know, you’re sick of me professing my love for Applefield farms. But I’m not sorry. Not at all. Until they stop being the best farm around (which they won’t, ever), I’m going to freak out about every single thing that they send our way. It’s just a natural reaction. I wish I was better at taking photos so that I could fill our instagram with their daily deliveries, cause it’s the best thing to see at 7am every day- Ray, my favorite person in the world, pulling up to the kitchen with a van filled with veggies. Why are the veggies so good? We’ll never know. I suspect that Ray and his team are secretly a bunch of sorcerers, who cast spells on their soil to make it extra fertile and yield the best product ever. But the magic exists in the mystery, and we’ll never know what’s really going on over there. There’s a reason that Rachel and I got married on that farm. It’s truly a special place, filled with very special people. So grateful to be working with them every season. This salad was made possible in part by Applefield, and in part by our magicians in the kitchen- shaving veggies, toasting seeds, and making a kick-ass dressing to pull it all together. To prepare, just toss the leaves, veggies, seeds, berries, and cheese in a bowl, and toss with the carrot-ginger-chia vinaigrette. Season with some salt and pepper, toss it up, and enjoy. Pure, salad-y bliss. 

If you got tuscan roasted chicken breast:

Good call! Sometimes, a simple marinade is all that you need to make an organic, ABF chicken breast worthy of gracing the top of a salad. This one has a lot of stuff going on in the marinade, but in essence, it’s super simple. Aromatic oils. That’s the key. Olive oil has some type of property that tenderizes meat. I could go into it in more detail, but I’m kind of rushed today, and beginning to run out of space (as usual). Basically, seasoning the oil with lots of aromatics doesn’t dilute the flavor or potency of the oil, and only adds more and more layers of flavor and depth. Organic olive oil, tons of herbs, lemons, spices, and chicken. That’s it. So simple, and very good- especially on top of a salad. I’d recommend broiling the chicken, cause I enjoy the texture contrast between warm slices of chicken and cold salad. Broil, or grill the chicken breast until it’s nice and hot. Give it a rest, and then slice, and layer on top of the big ass salad. There you go. There you have it. Now get in there! <3 WECO

 

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