Rice and Curry Recipes
Rice and Curry recipes
The Indian food is famous for its wide variety of curries and rice made in accordance with the type of curry served. The spices and condiments used in it give it a different aroma which acts as a natural appetizer. Different dishes require different spices in more or less proportion. Indian rice and curries come in two varieties vegetarian and non-vegetarian. But the best part in it is even a veggie can enjoy dishes like biryani with vegetables as substitute. The staple food of the people in most part of India is rice and curry. Like plain rice which goes along with spicy curry. Plain rice with fish curry.
The Indian curry and rice recipes are fast catching up as a tangy and staple food in the United States. Many of us go in for a variety of Indian food options which you can easily cook in your kitchen. The authentic Indian recipes are talk of the town and to understand the food better you just need to taste it once. Here we will share with you some of the easiest but tasteful Indian rice and curry recipes.
Indian Rice Curry Recipe
One of the simplest of the authentic Indian recipes is the Indian rice curry recipe. This preparation will help you to prepare it in the Indian way leaving a fresh mouthwatering aroma in your entire house. Let’s get started with the Indian rice curry recipe.
Ingredients for the Indian Rice Curry Recipe
2 tsp. of olive oil
1 small onion, properly minced
1/4 cup tart apples, finely chopped
2 tsp. of curry powder
1/8 tsp. of cayenne pepper
4 cups evenly cooked white or brown rice
2 cups of canned chickpeas, properly drained
1 Tbs. of fresh lemon juice
Some fresh ground pepper
To start with the preparation of this dish, take oil in a heavy skillet and keep it over medium heat. When the oil is properly heated add the onion and sauté for 3 minutes. After this add the apple and sauté for 3 more minutes. Further add the curry powder and cayenne to coat the apple and onion. Add the cooked rice and chickpeas to this mixture and cook through until rice and beans are hot. Once the dish is ready sprinkle with lemon juice and serve hot to be cherished by your entire family.
Another of the simplest of the authentic Indian recipes is the Indian vegetable curry recipe which can be cooked in the crock pot or slow cooker. This takes around 7 hours for preparation and can be enjoyed by the entire family. Lets start with the ingredients which are easily available.
Ingredients for Indian Vegetable Curry Recipe
3 potatoes, finely chopped
1 cauliflower, also finely chopped
1 1/2 of cups green peas
3 tomatoes, also finely chopped
3/4 tsp of turmeric powder
1/2 tsp of chili powder
1 1/2 tsp of cumin
1 tsp of curry
1 cup of water
PREPARATION:
The preparation of the Indian vegetable curry recipe is fairly easy. What you need to do is to place all ingredients in a crock pot or slow cooker. Cook on low temperature for 5 to 6 hours. When the food is evenly cooked serve hot. You can even garnish it with finely chopped salad.
Fancy Crabmeat baked in Ramekins with Toast
1 1/2 teaspoons unsalted butter
1 cup Homemade Mayonnaise, recipe follows, or good quality store-bought mayonnaise
1/2 cup chili sauce
2 tablespoons finely chopped green onions
1 lemon, juiced
1 whole clove minced garlic
1 teaspoon dry mustard
1 teaspoon tarragon vinegar
1 teaspoon paprika
1 teaspoon hot red pepper sauce
1 pound lump crabmeat, picked over for shells and cartilage
7 strips bacon, crisply fried and crumbled
6 tablespoons freshly grated Parmesan Cheese
Large Croutons, recipe follows, or toast points, accompaniment
Preheat the oven to 400 degrees F.
Grease 6 (4-ounce) ramekins with the butter, place on a baking sheet, and set aside.
• Combine the mayonnaise, chili sauce, green onions, lemon juice, garlic, mustard, vinegar, paprika, and hot sauce in a large bowl and mix well.
• Fold in the crabmeat and mix until well coated with the sauce, being careful not to break up the lumps.
• Divide the mixture among the prepared dishes and top each portion with 1 tablespoon each of the bacon and cheese.
• Bake until the crabmeat is hot and the cheese is golden brown on top, 8 to 10 minutes.
• Carefully transfer the ramekins to six plates and serve immediately with croutons on the side.
Mayonnaise:
1 large egg
1 large egg yolk
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
2 tablespoons water
1 1/4 cups vegetable oil
1/4 cup olive oil
1/8 teaspoon cayenne, optional
• Place the egg, egg yolk, lemon juice, mustard, 1 tablespoon of water, and salt in the bowl of a food processor or blender.
• Process on high speed for 20 seconds.
• With the motor running, pour the oil in a thin stream through the feed tube and process until the mixture begins to thicken.
• When half of the oil has been incorporated, add the remaining tablespoon of water.
• With the motor running, add the remaining oil in a thin stream, and process on high until all the oil is incorporated.
• Adjust the seasoning, to taste, with salt and cayenne pepper, if desired.
• Chill and use as needed.
Cook’s note: The mayonnaise will keep, stored in an airtight container in the refrigerator, for 24 hours.
Yield: 2 cups
Large Croutons:
1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch to 1/2-inch slices
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
Place the bread slices on a large baking sheet and brush 1 side of each slice with the olive oil, then lightly season with the salt and pepper. Bake until light golden brown, about 8 minutes.
Cool slightly on the baking sheet before handling or serving.
Yield: 12 to 20 croutons
Serves 6
HOT CHILI CON QUESO
* 1 1/2 cups half-and-half, scalded
* 1/2 pound grated Monterrey Jack cheese
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* 1/2 pound grated sharp process cheese
* 1 tablespoon butter
* 1/2 onion, minced
* 1 medium clove garlic, minced
* 1/4 cup dry white wine or low-sodium stock
* 1/4 cup flour
* 1/4 cup water
* 1 can chopped green chile peppers (4 oz)
* 1 to 2 tablespoons chopped jalapeno (more or less depending on taste)
* salt and pepper
* dash cayenne pepper
Pour scalded half-and-half into buttered Crock Pot. Turn to high and stir in
cheeses.
In small skillet, saute onion and garlic in butter until onion is tender. Add wine or stock and stir well. Add to cheese mixture. Combine flour with water and stir in. Cook covered on high for 30 minutes, or until cheese begins to melt. Turn to low and cook about 4 to 6 hours, stirring 2 or 3 times during the first hour and occasionally after that. If the mixture is too thin, mix 2 tablespoons of flour with 2 tablespoons of water and add. Serve warm with tortilla chips and/or other dippers.
CROCKPOT COCONUT THAI SHRIMP AND RICE
2 (10 oz.) cans chicken broth
1 cup water
1 tsp. coriander
1/2 tsp. cumin
1 tsp salt
1/2 tsp cayenne pepper
zest and juice of 2 limes (1/3 cup of juice)
7 cloves minced garlic
1 TBLSP. minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrott peeled and shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted rice
1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen)
2 oz. fresh snow peas cut into strips
toasted coconut for garnish (optional)
In a 5 qt cp, combine chicken broth, water, coriander, cumin, salt, cayenne pepper, lime zest, lime juice, garlic and ginger. Stir in onion, pepper, carrot, coconut, raisins and rice.
Cover and cook on low 3 1/2 hours, or until rice is tender. Check after 3 hours and if liquid is absorbed, but rice is not tender, add 1 more cup water. When rice is tender, stir in shrimp and snow peas. Cook 30 minutes longer. Sprinkle with toasted coconut and serve.
CROCKPOT CHILI II
1 lb ground beef, cooked and rinsed
60-70 ounces rinsed light or dark kidney beans
16 ounces tomato paste
16 ounces peeled chopped tomatoes (reserve liquid)
1/2 small onion, chooped
1 small green pepper, chopped
1 package chili seasonings
cayenne pepper to taste, if desired
Okay, now the hard part, put it all in the crockpot and cook on low until you are ready, I’d recommend at least 5 hours so the peppers and onions are cooked soft. Use the reserved tomato liquid if it seems too thick for your taste. We serve with tortillas, cheese, sour cream, and salsa! Mmmmmmmmmmmm.
Crab Quesadillas with Mango Salsa
Ingredients
Quesadilla
* 1 lb. lump crabmeat
* 1 package of 6-inch round flour tortillas
* 1 medium green bell pepper, cut into thin strips
* 1 medium red bell pepper, cut into thin strips
* 1/2 of a red onion, cut into strips
* 1 tablespoon olive oil
* 8 oz. mascarpone cheese
* 1/4 tsp. cayenne pepper
* 1/4 cup cilantro, finely chopped
* 1 cup Monterey Jack cheese, shredded
* cooking spray
Salsa
* 2 cups fresh mango, diced fine
* 1 cup plum tomato, diced fine
* 1/4 cup sweet red pepper, minced
* 3 Tbsp. fresh lime juice
* 1 Tbsp. fresh cilantro, chopped fine
Procedure
Quesadillas
1. Preheat the oven to 450 °F (230 °C).
2. Heat the olive oil in a frying pan. To that, add the onions and peppers. Cook for about 5 minutes or until onions are translucent.
3. Meanwhile, sift through the crab meat and remove any shell fragments. Stir into the crab the marscapone cheese, cayenne pepper and cilantro. Mix well.
4. Spray half of the tortillas with cooking spray. Lay them flat (sprayed side down) on baking sheets.
5. Add equal portions of the crab meat and then equal portions of the onions and peppers. Sprinkle with the Monterey Jack cheese.
6. Place the remaining tortillas on top and spray with cooking spray.
7. Bake for about 10 minutes or until golden in color.
8. After removing from the oven, allow to sit for a minute. Then, cut each tortilla into quarters. Serve with mango salsa (recipe follows).
Salsa
1. Combine all ingredients together. Chill for at least 2 hours before serving.
Baba Ganoush
Baba ganoush is a common Middle Eastern and Mediterranean dip with a creamy, somewhat smoky flavor. It is usually eaten with pita bread although naan or a crispy flatbread also work well.
Ingredients
* 1 medium-large eggplant, any variety, 1 to 1½ pounds
* 2 tablespoons raw tahini
* Juice of 1 lime
* 1 clove garlic, crushed
* 3 tablespoons olive oil
* ½ tsp salt
* Paprika or cayenne pepper, as a garnish
Procedure
1. Roast the eggplant. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the eggplant and place it a few inches under a broiler, turning it as the exposed skin blackens, about every 3-4 minutes. Place a pan underneath to catch the juices, and discard them.
2. Scrape off the eggplant skin. It’s all right if you miss a few burned bits.
3. Finely chop or blend the eggplant flesh with the rest of the ingredients. The consistency should be smooth. Reserve a bit of the olive oil, and drizzle that over the top. Sprinkle with some paprika or cayenne.
CROCKPOT CHICKEN ALA KING
1 can cream of chicken soup
3 tbsp. flour
1/4 tsp. pepper
Dash of cayenne pepper
1 lb. boneless, skinless chicken breasts, cut into cubes
I celery rib, chopped
1/2 c. chopped green pepper
1/4 c. chopped onion
1 package (10 oz.) frozen peas, thawed
2 tbsp. diced pimentos, drained
Hot cooked rice
Combine soup, flour and peppers in crock pot, stir until smooth. Stir in chicken, celery, onion and green pepper. Cover and cook on low 7-8 hours or until meat is cooked through. Stir in peas and pimentos. Cook 30 minutes longer. Serve over rice.
CROCKPOT CAFE CHICKEN
4 lbs cut up chicken
1 onion chopped
2 (or more) cloves of garlic, chopped (not pressed)
1 green pepper chopped
1 medium ripe tomato, peeled & chopped (I omitted, didn’t have)
1 cup dry white wine
Pinch of Cayenne pepper
Combine all ingredients in slow-cooker. Cover, set on low and cook for 6-8 hours. If you want you can cook for 5 1/2 and then place chicken on cookie sheets with sides (jelly roll pan)and cook for 30-45 minutes at 350°F to crisp up skin. Serve with crusty french bread. Serves 4-5.
CAJUN PECANS
1 pound pecan halves
4 Tbs butter, melted
1 Tbs chili powder
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
Combine all ingredients in Crock Pot. Cover and cook on high for 15 minutes. Turn on low, uncovered, stirring occasionally for 2 hours. Transfer nuts to a baking sheet and cool completely.
White Pizza With Chicken And Basil
CRUST:
1 package active baker’s yeast
1 cup warm water
2 tablespoons cooking oil
1/4 teaspoon salt
2 3/4 cups flour — 2 3/4 to 3 1/4
TOPPINGS:
3 tablespoons olive oil
2 whole chicken breasts
1 small onion — chopped
1 clove garlic — chopped
dash cayenne pepper
1 tablespoon fresh basil — chopped
1 cup fresh mushrooms — sliced
1/2 cup shredded cheddar cheese — 1/2 to 1 cup
1/2 cup shredded swiss cheese — 1/2 to 1 cup
Dissolve yeast in warm water; add oil and salt, then gradually stir in flour. Knead on floured surface until smooth and elastic. Let dough rest about 10 minutes.
Pat into a large baking sheet. (Crust should be on the thin side, not deep-dish style.) Heat 1 tablespoon of olive oil in skillet. Slice chicken breasts thin and cook along with onion, garlic and cayenne until chicken is cooked through. Add mushrooms and basil and cook another minute or two. Brush entire empty crust generously with olive oil. (This is key not only to the taste but also to making the crust crispy.) Sprinkle with shredded cheeses and add rest of toppings from the skillet.
Bake at 375 degrees until crust is golden (10-12 minutes)
Madras Potato Curry
Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2 tablespoonfuls of butter. Add 3 ounces of grated cocoanut, 1 teaspoonful of curry-powder and 1 cup of milk, salt and cayenne pepper to taste. Let boil up. Add the sliced potatoes and a sprig of parsley chopped. Let simmer a few minutes and serve hot.
Shrimp And Scallops A La Leo
2 ounces butter
1 clove garlic — finely chopped
1/2 cup chopped scallions
1 pound raw medium-size shrimp — peeled & deveined
1 pound raw bay scallops
1 pound white mushrooms — washed with lemon
— and water
1 lemon — juice of
4 ounces dry vermouth
1/2 teaspoon dill weed
1/8 teaspoon cayenne pepper
1 1/2 ounces brandy
Melt butter in large skillet; add garlic, scallions, shrimp and scallops; saute for 3 minutes. Add mushrooms and saute for 2 minutes. Add lemon juice, vermouth and spices. Simmer for 5 minutes; add brandy and serve with French bread.
Amaretto Shrimp
Yields 4 to 5 servings
1/2 cup butter
1/3 cup amaretto
1/3 cup sliced almonds
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined, tails left on
In a large skillet, melt the butter over medium heat. Add amaretto, almonds, sugar, cinnamon and cayenne pepper and stir until the sugar dissolves. Add shrimp and cook for 3 to 5 minutes, just until pink.
Serve immediately over hot rice.
Russian Pancakes
Make a pancake batter and fry in thin cakes. Then spread them with a layer of anchovies, butter and a layer of caviar. Sprinkle with minced shallots, cayenne pepper and lemon-juice. Roll up and serve hot as possible.
Lone Star Black Bean Soup
1/4 c diced red onion
1 cans, 15 oz each, black beans
2 tsp chopped pickled jalapeno slices
1 tsp sugar
1 tsp cider or wine vinegar
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp cayenne pepper
1/2 tsp chili powder
Pour all ingredients into saucepan. mix well. bring to a boil, then reduce heat to low and simmer abut 1 hour, covered, adding water if necessary or to obtain the thickness you prefer. serve garnished with red onion, jalapeno slices and sour cream in each bowl.
PAELLA
1/2 lb. shrimp, cleaned (chicken can also be used)
2 garlic cloves, crushed
2 tbsp. butter or margarine
1 tbsp. cornstarch
1 1/4 c. chicken broth
1 can (14 1/2 oz.) chopped tomatoes with liquid
1/2 c. sliced pepperoni
1 pkg. (10 oz.) frozen peas, thawed
1/4 tsp. cayenne pepper
1 1/2 c. dry minute rice
1/8 tsp. saffron
Saute shrimp and garlic in butter until shrimp are pink approx. 2 minutes. Stir in cornstarch, cook 1 minute. Add broth, tomatoes, pepperoni, peas and cayenne pepper. Bring to a full boil, stirring occasionally. Stir in rice and saffron. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.
CHICKEN & ANDOUILLE SMOKED SAUSAGE GUMBO
1 chicken, cut up
Garlic powder
Cayenne pepper
1 c. chopped onion
1 c. chopped bell pepper
1 c. chopped celery
1 1/4 c. flour
1/2 tsp. salt
1/2 tsp. cayenne pepper
Vegetable oil
7 c. chicken stock
1/2 lb. Andoville sausage or Polish kielbasa in 1/4″ cubes
1 tsp. minced garlic
2 c. okra (optional)
Hot cooked rice
Remove excess fat from chicken pieces. Rub on garlic powder and cayenne. Let stand 30 minutes. In a bowl combine onions, pepper and celery. Set aside. Combine flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon cayenne in a plastic bag. Add chicken pieces and shake. Reserve 1/2 cup flour. In a heavy skillet heat 1-inch oil to very hot. Fry chicken until brown (5-8 minute side).
Drain on paper towels. Pour cooled oil into glass measuring cup. Scrape pan bottom and return 1/2 cup oil to the pan. Place pan over heat; whisk in remaining 1/2 cup flour.
Cook; whisk constantly until roux is red brown (3-4 minutes). Don’t scorch. Remove from heat and add vegetables. Cook until vegetables are soft. Scrape pan bottom. Place stock in large Dutch oven.
Bring to boil. Add roux mixture tablespoons at a time. Reduce heat to simmer; stir in Andoville sausage and minced garlic. Simmer 45 minutes.
Bone cooked chicken; cut meat into 1/2 inch chunks. Stir in chicken. As a main course, serve 1/3 cup rice in soup bowl with 1 1/4 cups gumbo.
LONE STAR DIPPER WITH CHILI CREAM SAUCE
1 large spring sweet onion, at least 4 inches across
1/3 cup cornstarch
5 tablespoons all-purpose flour
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
Pinch each paprika, black pepper and cayenne pepper
1/4 teaspoon baking powder
1/2 cup cold water
1/3 cup flour, for dredging
4 cups vegetable oil, for deep frying
Chili cream sauce (see below)
In medium bowl, mix cornstarch, flour, seasonings and baking powder. Using wire whisk, gradually beat in water and whip until smooth. Set aside.
Remove crisp outer skin of onion and trim roots, but do not cut into onion. Cut about 3/4-inch from top of onion. Then, cut crosswise directly down center of onion, being careful not to cut completely through bottom. Turn onion and cut crosswise down through center 7 more times to get 16 pie-shaped wedges. Remove small pieces in center to form a cavity about 1 inch across. Gently separate and spread petals apart.
Heat vegetable oil to 375 degrees in deep, heavy skillet or deep fat frying pot.
Place onion flower upright on flat surface and sift or spoon flour between and over all petals until thoroughly coated. Turn onion flower over and repeat on bottom. Shake off excess.
Dip floured onion into batter, spooning batter between all petals. Invert and let excess drip off.
Carefully place in hot oil, petals up, and fry for 2 minutes. Turn over and fry 2 minutes longer, or until golden brown and tender. Drain. Turn upright and serve immediately with chili cream sauce. Makes 4 servings
Blackened Fish
2 T Paprika
2 T Cayenne pepper
2 T White pepper
3/4 c Creole seasoning
1/4 c Blackening seasoning
4 .to 12 fish fillets
1/8 c Butter (or margarine)
Mix the spices. Coat the fillets with the spice mixture.
Melt the butter or margarine in an iron skillet over a hot cooking fire. Sear the fish for 1 to 2 minutes on each side, or until they smoke and appear “blackened”.
Remove the skillet from the fire and cover. The heat in the pan will complete the cooking in about 10 minutes. The spices can be mixed at home and stored in an airtight container.
Makes about 4 to 6 .
Australian Grilled Fish
4 Fish steaks
1/4 c Lime juice
2 T Vegetable oil
1 t Dijon mustard
2 t Fresh ginger root –,Grated
1/4 t Cayenne pepper
Black pepper
* For the steaks: they should be 8-10 ounces and 1-inch thick each.
Use Swordfish, Halibut or Salmon steaks.
1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times. 3. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. 4.
Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will dependon your grill and the heat of the coals.
* To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.
Roasted Garlic Jam
4 heads garlic, large roasted
1 and peeled
2 teaspoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1 tablespoon Italian parsley, coarsely
1 chopped
1 cayenne pepper, pinch
1 ground pepper, fresh
1. Chop garlic with knife until it forms a paste. 2. Place in a bowl, add remaining ingredients. Stir to blend. 3. Use for bruschetta, pizza or grilled meats. Yield 2/3 cup.
Australian Grilled Fish
Yield: 4 Servings
4fish steaks
1/4 clime juice
2 T vegetable oil
1 t dijon mustard
2 t fresh ginger root –,Grated
1/4 t cayenne pepper
1 black pepper
* For the steaks: they should be 8-10 ounces and 1-inch thick each. Use Swordfish, Halibut or Salmon steaks.
1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times. 3. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. 4. Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will dependon your grill and the heat of the coals.
* To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.
Acadian Eight Bean Chili
1/4 lb Each of the following beans
Kidney, White, Pink, Black, Red, Pinto, Cranberry, Navy. 1 lb Bacon
5 lg Onions, peeled and chopped
2/3 c Garlic, minced
1/4 c Coriander seeds, toasted
And ground 1/4 c Cinnamon
1/4 c Paprika
1/4 c Cayenne pepper or to taste
For the timid tongue 1/2 c Dried Poblano Chili peppers
Ground 1 cn 108 oz Italian tomatoes
W/juice 12 oz Beer
5 lb Lean ground beef
Salt to taste
Pick over and wash beans. Put in large pot and cover with 4 qts. cold water. Soak over night. Wash and drain. Cover with water, bring to a bowl over high heat, lower heat and simmer for 2 hours or until tender. Cook bacon in a large skillet, drain and crumble. Put next 7 ingredients in skillet and saut=82e for 5 minutes. Add tomatoes and beer, simmer. In another skillet saut=82e ground beef until no longer pink. When beans are tende= r drain, reserving liquid. Add meat, bacon and vegetables to beans. Simmer over low heat until hot, adding bean liquid if necessary.
Bubba Tom’s Eastern North Carolina Style Barbeque
1 5-8 pound Boston Butt Pork Roast — smoked
1 mason jar Apple Cider Vinegar
4 tablespoons Cayenne Pepper Flakes
8 bulbs garlic
—–PAN SAUCE—–
12 ounces Apple Cider Vinegar
2 tablespoons Cayenne Pepper Flakes
1 tablespoon salt
2 cups water
While nothing can duplicate the sweet ambrosia of slow, pit-cooked, whole hog Eastern North Carolina barbeque, this is a right close backyard approximation for those of us who find themselves exiled in distant, heathen regions of barbeque heresy.
First, get yourself some pork shoulders or Boston Butt roasts, as many as your smoker will hold comfortably. I use a Brinkmann Professional Pit Smoker with an offset firebox, but you can do this with a vertical Brinkmann water smoker as well. The key is providing a moist, smoky, indirect heat for a long period of time.
What I do is put a bag of charcoal in the firebox, open the vents, light it, and let it burn down to coals. Then I add wood (generally oak, since hickory is scarce up here)–two parts wet (soaked) wood to one part dry–regulate the dampers, and put the shoulders or butts, fat side up, in the cooking chamber. Beneath the meat I put a drip pan half-filled with apple cider vinegar. You must keep the heat between 180-260 degrees throughout the smoking process; the optimum range is 220-240 degrees. Normally, I’ll add apple wood to the firebox as well, and I always add between 5-7 whole heads of garlic during the process. Keep the firebox fed and a good smoke going for between 8 to 10 hours. Do not open the cooking chamber to baste the meat–the only time you open the cooking chamber is when the temperature spikes above 260 degrees, and you open it only long enough to bring the temperature back in the proper range. By the time the smoking period is finished, the outside of the pork will have a golden amber to dark brown crust.
Now, take the meat and put it in a covered Dutch oven. If it’s too dark outside to continue, preheat your indoor stoves’ oven to just under 300 degrees; otherwise, just raise the temperature in the cooking chamber a like amount. Get a quart-sized Mason jar; fill it halfway with apple cider vinegar, add one (or more) teaspoons of red pepper flakes, and fill the rest of the jar with water. Dump this into the Dutch oven with the pork, cover, and cook until the meat falls from the bone, about 2 more hours or so.
When the meat is done, let it cool a bit.
NOTE: If you’re too tired, you can stop here for the day–cover ‘em up, put them in the fridge, and warm ‘em up the next morning and continue the procedure]. While it’s cooling, fill some 16 ounce bottles with apple cider vinegar, adding about a teaspoon of red pepper flakes to each one (I use Grolsch beer bottles with those pull-down caps, any excuse for buying good beer…). When the pork has cooled enough to handle (I use latex gloves) pull it into thumb-sized chunks, discarding as much fat as possible. Pack roughly 3 pounds of barbeque into a large frying pan (I use a Number 10 size cast iron skillet). Dissolve 1 tablespoon of salt into 2 1/2 cups of warm water and pour it into the pan. Add about 12 ounces of your apple cider vinegar and red pepper sauce, turn the heat to medium, and let the liquid slowly simmer off, stirring frequently, until the sauce just barely oozes over the top of your spatula when you press down on the barbeque with it. Remove from heat, and congratulate yourself–you’ve just made a fine batch of Eastern North Carolina Style Barbeque.