This summer I watched Food Networks show The Next Food Network Star. All along I hope Aarti would win and she did. She now hosts her own show, Aarti Party. It's on Sunday morning - we have it recorded every week. This week's episode made me really excited about trying out the recipes. Yummy....Pulled Pork with Mango BBQ Sauce
Ingredients
1 boneless pork shoulder (Boston butt), about 3 pounds, excess fat removed
Rub:
2 tablespoons dark brown sugar
1 tablespoon paprika
2 teaspoons kosher salt
BBQ Sauce:
1/4 cup vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 onion, finely minced
2 tablespoons minced ginger
1 serrano pepper, thinly sliced (seeds discarded if you don't like it spicy)
Kosher salt
2 cups mango puree
1/2 cup fresh lime juice
1/4 cup apple cider vinegar
2 tablespoons molasses
1/4 cup Worcestershire sauce
Brioche rolls, split
Bread and butter pickles
Directions
Rub: Combine the rub ingredients, in a small bowl and massage it into the pork shoulder until well coated. Set aside while you make BBQ sauce. You could do this a day ahead and keep refrigerated until ready to use.
BBQ sauce: In a large saucepan, warm the oil, over low heat, until hot and shimmering. Add the cumin and fennel; they should splutter upon contact - be careful! Once the spluttering subsides, add the onions, ginger and serrano and a little salt, to taste. Saute until they soften but don't let them get any color.
Add the pork shoulder to the saucepan, coating it with the sauce. Cover, and gently simmer until the pork falls apart easily, stirring and turning often, about 3 hours.
Remove the pork from the saucepan and shred it using 2 forks. Return it to the sauce and stir to coat with the sauce. Put a generous spoonful of the pork inside a brioche bun, top with a few slices of pickle and serve. Cook's Note: prepare to have your loved one swoon over you!
Come 'ere Puddin' Pie - Chocolate-Ginger Pudding Pie
Ingredients
Crust:
15 chocolate wafer cookies
15 gingersnaps
3/4 stick unsalted butter, melted
Generous pinch salt
Filling:
2 cups whole milk
3 yolks
1/2 teaspoon vanilla extract
1/2 cup sugar
1/4 cup cornstarch
5 ounces bittersweet chocolate, chopped
Pinch salt
2 tablespoons chopped candied ginger
1 cup heavy cream
2 tablespoons powdered sugar
Directions
Preheat the oven to 350 degrees F.
Crust: Crush the cookies in a food processor with the melted butter until almost finely crushed, or in a plastic food storage bag, using a rolling pin). Pour the cookie crumbs into pie dish. Using your hands, smooth out the crumbs to form an even crust on bottom and sides of the pan. Bake for 10 minutes. Remove from oven and set aside to cool completely.
Filling: In a medium heavy-bottomed saucepan, whisk together the milk, yolks and vanilla Stir in the sugar, cornstarch, chocolate and salt. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then immediately remove from heat. Mixture should be very thick! Quickly stir in the ginger, then pour the pudding into the crust. Cover the surface of pie with plastic wrap (to prevent a skin from forming) and chill for 3 hours, until set.
Before serving, whip the cream and sugar together in a small bowl, until soft peaks form. Serve each slice of pie with a dollop of whipped cream, and a light dusting of leftover cookie crumbs, if you have any. Prepare to have poetry written about you.
Apple-Lime-Peanut Slaw
Ingredients
4 teaspoons honey
4 limes, juiced
1 teaspoon ground cumin
1/4 teaspoon garam masala
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small head green cabbage, finely shredded
2 Granny Smith apples, cored and sliced into thin matchsticks
1/4 cup roasted peanuts
Directions
Whisk the honey, lime juice and spices together in a small bowl. Slowly whisk in enough extra-virgin olive oil to emulsify the dressing. Season with salt and pepper, to taste.
Combine the cabbage, apples and peanuts in a large serving bowl. Add the dressing and toss well. Serve.
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