Recipes for the Cooking Impaired: BBQ Sandwiches, Saffron Rice
BBQ Sandwiches
The nice thing about this one is the flexibility -- make a little, or a lot! And the leftovers keep well. Here is the version I usually make:
~2 lbs lean, boneless meat (I use pork roasts that I get on sale, but I've used beef or chicken, too)
1 16-oz bottle of good BBQ sauce
Dark beer (auburn lagers work well for this)
1 med onion, chopped
Slice meat into large pieces (~1-1.5" thick and as big as your palm) and place in a large saucepan (make sure you have a lid that fits!) Pour 1-2 beers over meat and bring to a simmer. Cover.
Simmer for ~2-3 hours, or until meat starts to come apart when pressed with a spoon. Replenish liquid as needed, but only just enough to keep the meat moist.
Add most of the bottle of BBQ sauce and the onion. Stir and return to simmer.
This is done when the liquid is mostly gone and the meat has a nice "falls apart if you look at it harshly" texture.
Serve on rolls with shaved onion and pickles, or on a bed of rice.
~*~*~*~*~
speaking of rice... Wow, it's a side dish. I never post those.
Saffron Rice
Rice for however many you need to feed, but white rices work better than brown for this.
Chicken bouillon -- 1 cube for each 1 1/2 cups of water used for cooking the rice
Butter or margarine -- about 1 teaspoon for every serving of rice
Big pinch of dried saffron (I get packets of "Safflower" on the Mexican food aisle at the grocery)
Chopped onion -- about 1/3 cup for every 2 servings of rice, or to taste.
Toss it all in the pot and cook according to the directions for plain rice.
(you can also add peas and shrimp and chopped crab/lobster to this -- add them near the end of the cooking time. Delicious!)
The nice thing about this one is the flexibility -- make a little, or a lot! And the leftovers keep well. Here is the version I usually make:
~2 lbs lean, boneless meat (I use pork roasts that I get on sale, but I've used beef or chicken, too)
1 16-oz bottle of good BBQ sauce
Dark beer (auburn lagers work well for this)
1 med onion, chopped
Slice meat into large pieces (~1-1.5" thick and as big as your palm) and place in a large saucepan (make sure you have a lid that fits!) Pour 1-2 beers over meat and bring to a simmer. Cover.
Simmer for ~2-3 hours, or until meat starts to come apart when pressed with a spoon. Replenish liquid as needed, but only just enough to keep the meat moist.
Add most of the bottle of BBQ sauce and the onion. Stir and return to simmer.
This is done when the liquid is mostly gone and the meat has a nice "falls apart if you look at it harshly" texture.
Serve on rolls with shaved onion and pickles, or on a bed of rice.
~*~*~*~*~
speaking of rice... Wow, it's a side dish. I never post those.
Saffron Rice
Rice for however many you need to feed, but white rices work better than brown for this.
Chicken bouillon -- 1 cube for each 1 1/2 cups of water used for cooking the rice
Butter or margarine -- about 1 teaspoon for every serving of rice
Big pinch of dried saffron (I get packets of "Safflower" on the Mexican food aisle at the grocery)
Chopped onion -- about 1/3 cup for every 2 servings of rice, or to taste.
Toss it all in the pot and cook according to the directions for plain rice.
(you can also add peas and shrimp and chopped crab/lobster to this -- add them near the end of the cooking time. Delicious!)