Sunday Supper: Edition 31

We are heading to Knoxville today to see my cousin get married.  We’ll also be eating cake.  I think I mentioned that.  So tomorrow will be spent driving home from Knoxville at break-neck speed so Coach can go to the Sunday afternoon Coaches’ meeting.

And I will probably eat popcorn and have a Diet Coke.

But Monday?

Monday, we’ll be having braised pork and cheese grits and fried okra.  We might have some salted caramel brownies too.  It all depends on my level of industriousness on Sunday afternoon. 

It could go one of two ways.  I could cook and clean with wild abandon or I could watch Sweet Home Alabama while reading my new InStyle.

It’s a conundrum.

But, for those of you who are ready for a pretty simple dinner that will blow your family’s ears off here you go:

Braised Pork Shoulder
6-8 oz Pancetta, chopped
2-3 Onions, sliced thinly
1 bone in pork shoulder (5-7 pounds)
Kosher salt
Pepper
2 tablespoons Canola oil
5-6 cloves of Garlic, minced
2 teaspoons of Ground fennel seed
1 teaspoon of crushed coriander seed
2 cups Ale
1 cup chicken stock

Okay, so you can cook it one of two ways- you can either cook it in the oven on 300 for 4-5 hours in a dutch oven, or you can cook it on low in your crock pot for at least 8 hours on low.  It’s up to you.  Personally, I love the crock pot.

Put the pancetta in a dutch oven over medium-low heat and cook until crispy.  Remove the pancetta and add the onions to the rendered fat.  Caramelize the onions (will take about 25 minutes).  Transfer the onions to a plate as well.

Season the pork shoulder with salt and pepper.  Add oil to Dutch oven and sear the meat on all sides.  Add garlic and spices to the pot and cook another minute or so.  Then add ale, chicken stock, pancetta, and onions; bring to a simmer.

Transfer the dutch oven to the oven and cook at 300 for 4 hours or until meat is falling off the bone.  Be sure to baste the meat every hour or so.

If you choose the crock pot method, transfer everything to the crock pot, set that baby on low, and cook it all day long.  Be sure to baste occasionally.

Shred and serve over cheese grits.

Cheese Grits
1 1/2 cups Quaker 5 minute grits
6 1/2 cups boiling water
2 Eggs, lightly beaten
1/2 cup Butter
1/2 lb. Velveeta cheese
1/2 lb.  Sharp Cheddar Cheese, shredded
Garlic Powder (to taste)
Louisiana Hot Sauce (to taste)

Boil the water and add the grits.  Turn the heat down to prevent spattering.  Cook water off the grits.  Then add the eggs, butter and cheese.  Add a few douses of hot sauce and garlic powder to taste.  Sprinkle a bit more garlic powder on top.  Bake at 350 until browned.  (45 minutes-1 hour)

Fried Okra

6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
2 teaspoons House Seasoning, recipe follows
1/4 teaspoon cayenne pepper
2 pounds fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk

Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)

In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.

Paula Deen’s House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.
 
Enjoy!  See y’all!

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1 Comment on Sunday Supper: Edition 31

  1. comfortablydomestic.com
    October 2, 2010 at 8:40 pm (7 years ago)

    You had me at Sweet Home Alabama. But seriously? Those cheese grits look ridiculous–we are SO having those tomorrow with our pot roast.

    Reply

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