NCT Cooks Challenge 14 Aug 2- Aug 9 PIG!

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Karen! That looks incredible! Absolutely amazing. From the food, plating, all the way down to the plate itself! AWESOME!!! :clap:

Wonderful job!

Uh....got any leftovers????? :biggrin:
 
That's B-E-A-U-T-I-F-U-L, Karen!

I guess I need to enter the biscuits and sausage gravy I made this morning.
 

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MexicoKaren said:
I can buy Spam here, but it is always in the "imported gourmet" section and costs the equivalent of about $7 USD a can! Haven't eaten any Spam in years, but it is good fried.
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Wow Karen. I can get a can of it at the dollar store here for, yes.. $1.
 
Oh Mama - I love the biscuits and gravy! And the eggs are gorgeous. I can almost taste it. I cannot buy pork sausage here, and I've tried to make my own from ground pork, but the ground pork here is so lean that it didn't turn out right. Next step is to grind my own pork and use a fattier piece of meat. Also - my biscuits are nothing to write home about!

Keltin said:
Uh....got any leftovers?????
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Actually, I have enough leftover pork to make a a couple of tostadas for our lunch tomorrow. Can you catch an early flight?
 
Thanks Y'all! I'm really enjoying playing with the photo editor on this laptop...in case y'all hadn't noticed :lol:. It's so much nicer than the software on my desktop.
 
Pig is a hit, and everything is looking just loverly :bounce::bounce:.



Mama said:
Thanks Y'all! I'm really enjoying playing with the photo editor on this laptop...in case y'all hadn't noticed :lol:. It's so much nicer than the software on my desktop.
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What kind of phot editor did you get, Mama?
 
It came preloaded on the laptop. The laptop is an HP Pavilion dv-4087cl Entertainment Notebook and the photo editor is called HP MediaSmart. I got it at Sam's Club. You can do all kinds of neat stuff with it.
 
WOW!

MexicoKaren said:
Too hot to make porchetta, so this will be my "pig" entry - a refreshing summer salad made with pork tenderloin, nectarines, plums, avocados, tomatoes, and lettuce, garnished with toasted almonds. The dressing is made with balsamic vinegar, mustard, honey, EVOO and seasonings. I posted the recipe link from AR over on today's dinner thread. I modified the recipe a bit, and we loved it. We ate every bite and almost licked out the dish.
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Very nice looking dinner BluesMan! I like that little square bowl that the BBQ sauce is in.
 
And one more thing - that is THE way to serve pulled pork, IMHO. Don't mix the sauce into the pork, but let people add their own sauce, so that the sauce does not overpower the taste of the pork. Good job.
 
Blues, my Hoosier neighbour.. that pork is gorgeous and very much like we Buckeyes serve pulled pork (as I am sure you know).. a sauce on the side and a little on top.
I have a good friend Brian who runs a place called The Hickory Pit BBQ here in Delphos.
Your plate has me jonesin' for some of his Q.
Looks fabulous ;)
 
Sausage, green and red bell peppers, onions, (sea salt, ground pepper, ground red pepper flakes, garlic, fresh basil, fresh oregano, burgundy wine and tomato puree) and garlic bread on the side.

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I mix my pork in a vinegar, red pepper and spice mixture to give the pork a little kick and always serve the bbq sauce on the side.

MexicoKaren said:
And one more thing - that is THE way to serve pulled pork, IMHO. Don't mix the sauce into the pork, but let people add their own sauce, so that the sauce does not overpower the taste of the pork. Good job.
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Here you go!

1-1/2 Cups Cider Vinegar
3 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
2 Teaspoons Course Black Pepper
1-1/2 Teaspoons Red Pepper Flakes
1 Teaspoon smoked paprika

Heat on low until the sugar is dissolved.

spoon over warm pulled pork, mix and serve.



lilbopeep said:
Have you posted the recipe? I would love the recipe or link Blues.
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Blues Man said:
Here you go!

1-1/2 Cups Cider Vinegar
3 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
2 Teaspoons Course Black Pepper
1-1/2 Teaspoons Red Pepper Flakes
1 Teaspoon smoked paprika

Heat on low until the sugar is dissolved.

spoon over warm pulled pork, mix and serve.
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Thank you Blues!!
 
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