Farmer's Market Soup

There was some beautiful kale at the farmer's market yesterday as well as sweet corn and a fantastic Monterrey Jack cheese all of which I combined into a soup for dinner along with some local dried molasses eye beans, cilantro and onion. This will be my contribution for ARF/5-a-day next Tuesday. There was some grumbling from the peanut gallery about healthy food but I think it went over pretty well once it was tasted.

Corn and Kale Soup

1 medium sweet onion, chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
salt and pepper to taste
1 cup cooked molasses eye beans
4 cups chicken broth
6 ears of corn, shucked and kernels cut from the cob
1 bunch kale, chopped
2 teaspoons chili powder
1 tablespoon ground cumin
1 cup white wine
1/2 bunch fresh cilantro, rinsed well and chopped
4 ounces Monterrey Jack cheese, grated

Melt the butter together with the olive oil over medium heat in a Dutch oven. Add the onion and cook until soft, 7-10 minutes, with occasional stirring. Add beans, broth, corn, kale and seasonings and bring to a simmer. Cook 20 minutes, add wine and cook another ten minutes. Serve topped with cilantro and grated cheese.

I neglected to get a picture of the pulled pork and coleslaw on Monday but yesterday at lunch I remedied that when I heated up leftovers for myself. I'm not usually much of a coleslaw fan as I don't like the taste of mayo but we've finally found a recipe we are both happy with. Jason grates the carrots and onions by hand and he  grinds the spices in a mortar and pestle. The coleslaw is best made shortly before serving as it gets watery if it sits for more than an hour or two.

Pulled Pork

5 pounds bone-in pork shoulder  roast
1/2 teaspoon cayenne pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
1/2 tablespoon ground oregano
2 tablespoons paprika
1 tablespoon salt
1/2 tablespoon sugar
1/2 teaspoon pepper

Mix all spices in a small bowl. Massage dry rub into meat and let sit in the refrigerator overnight.  Set out at room temperature for an hour before cooking. Cook on the grill at about 200 F for 3 or 4 hours. Wrap tightly in foil, transfer to a baking pan with sides, bake at 325 F for a further 2 hours or until fork tender. Remove from the oven and let cool for an hour. Shred the meat with two forks, removing bits of fat, tendons and bone as you go. Mix 1 cup BBQ sauce with the meat and serve extra on the side.

BBQ Sauce

1 tablespoon vegetable oil
1/2 medium onion, chopped
2 cloves minced garlic
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon dark brown sugar
1 tablespoon paprika
1 teaspoon salt
1 teaspoon cayenne pepper
1 cup Ketchup

Heat oil in a small saucepan over medium heat. Add onion and garlic; saute until softened, 4-5 minutes. Stir in all remaining ingredients except ketchup; bring to a boil. Reduce heat to low, then add ketchup. Cook, stirring occasionally, until thickened, about 15 minutes.

Coleslaw

1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons Spanish onion, grated
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon dry mustard
2 teaspoons fennel seed, ground
salt and freshly ground black pepper, to taste

Toss together carrots and cabbage in a large serving dish. In a small bowl, whisk together remaining ingredients. Pour dressing over cabbage mixture and toss to coat. (It seems like not enough at first but as you mix the cabbage will get coated.)