Father's Day Part 2: Southern Banana Pudding

Here is the promised Father's day part two - dessert. My Dad was born and raised in Paducah, Kentucky and anyone from the south knows how common banana pudding is. I used to have it all the time while growing up as it was something my grandmother made quite a bit - but I have not had it much as an adult. I was just talking about it with my parents - discussing what makes a good banana pudding (instant pudding should not be on the ingredient list - and preferably no boxed pudding). I don't think I had decided to make it for father's day at that point - but then a blog I follow - The Brown Eyed Baker - posted a recipe for Southern Banana Pudding that looked delicious so I just had to try it out.

I doubled up the recipe for 9 people and had no trouble getting rid of this one. It has been a long time since I have had my grandmothers banana pudding but this was a lot like I remembered it. The only difference was that I don't think she ever used whipped cream. My father said she often put a meringue on top so try that for a variation if you like but the whipped cream was good too.

I won't post the recipe on my blog - just click here to get it directly from the Brown Eyed Baker. If you like cooking then definitely check out her blog - it is one of my favorites.

Father's Day Part 1: Pulled Pork

Seems like I have been slacking off lately but I have been busy. I decided to do some grilling

this father's day. There are a lot of recipes out there for quick pulled pork - this is not one of those. This is as close as I could get to the real thing while still using a gas grill.

This recipe was a lot of fun. It is not difficult at all but it does take some time. It takes six hours after you start cooking - and that doesn't count the time it takes to season the meat. All the time was definitely worth it though. The meat was very tender and very well seasoned. Everyone at the party seemed to like it a lot - several people went for seconds and thirds.

Watch for Father's Day part two where I going to post my father's day dessert.

Pulled Pork

(Source: The new Best Recipe, page 598)

Serves 8

Ingredients

• 1 bone-in pork roast, preferably Boston butt (6 to 8 pounds)
• 3/4 cup dry rub for barbecue (recipe posted below)
• 4 cups wood chips (I used hickory but you could also use mesquite)
• 2 cups barbecue sauce (use any sauce - my recipe posted below)

Directions

1. If using a fresh ham or picnic roast, remove the skin ( no need to remove skin on a Boston Butt ). Massage the dry rub into the meat. Wrap the meat tightly in a double layer of plastic wrap and refrigerate for at least 3 hours. For stronger flavor can be refrigerated for up to 3 days.
2. At least 1 hour before cooking, remove the roast from the refrigerator. Soak the wood chunks in cold water to cover for 1 hour and drain. Place the wood in a smoker box or make one from heavy duty foil pierced with a fork to allow smoke to escape. Place it on top of the primary burner. Turn all burners to high and preheat until the chips are smoking heavily, about 20 minutes. Turn the primary burner down to medium and turn off the other burners. Set the unwrapped roast in a disposable pan over the cool part of the grill, and close the lid. Barbecue for 3 hours. (The temperature inside the grill should be a constant 275 degrees, adjust lit burner as necessary.)
3. Adjust an oven rack to the middle position and heat the oven to 325 degrees. Wrap the pan holding the roast with heavy duty foil to cover completely. Place the pan in the oven and back until fork-tender, about two hours.
4. Slide the foil-wrapped pan into a brown paper bag. Crimp the top shut. Let the roast rest for 1 hour.
5. Transfer the roast to a cutting board and unwrap. When cool enough to handle, "pull" the pork by separating the roast into muscle sections, removing the fat, if desired, and tearing the meat into thin shreds with your fingers. Place the shredded meat into a large bowl. Toss with 1 cup of the barbecue sauce, adding more to taste. Serve, passing the remaining sauce separately.

Dry Rub for Barbecue

(Source: The New Best Recipe, page 579)

Makes about 1 cup

Ingredients

• 1/4 cup sweet paprika
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons dark brown sugar
• 2 tablespoons salt
• 1 tablespoon dried oregano
• 1 tablespoon granulated sugar
• 1 tablespoon ground black pepper
• 1 tablespoon ground white pepper
• 1-2 teaspoons cayenne pepper

Directions

1. Mix all the ingredients together in a small bowl. Can be stored in airtight container at room temperature for several weeks.

Basic Barbecue Sauce

(Source: Williams Sonoma Grilling, page 14)

Makes about 2 1/2 cups

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 1/2 cups catsup or tomato sauce
• 1/2 cup cider vinegar
• 1/4 cup Worcestershire sauce
• 1/3 cup sugar
• 1 tablespoon chili powder
• 1/2 teaspoon, more or less, cayenne pepper

Directions

1. Heat oil in a saucepan over moderate heat and add onion and garlic. Cook gently, stirring, for about 5 minutes.
2. Add the catsup, vinegar, Worcestershire sauce, sugar, chili powder, and cayenne to taste.
3. Reduce heat and simmer, partially covered, until the sauce has thickened slightly, about 20 minutes.

Barefoot Bloggers: Grilled Herb Shrimp (Chicken)

It is still spring but it feels like summer here in Minnesota even though it is a month early. This week up to the nineties and very high humidity. Here is a nice summery recipe to kick off the season. We just had a shrimp recipe a few months ago and now we get another one. Last time I actually went and got some shrimp but I was feeling too lazy this time to make two versions for my wife and I so I just made a chicken version of this recipe.

I am sure the shrimp would have been fabulous but I can say that chicken is a great option too. You could probably do at least six breasts with the recipe. This was a great spring/summer recipe with all the fresh herbs - and I love most anything on the grill. This would be a wonderful recipe for a party - easy to prepare ahead of time and it cooks up really quick.

Thanks to Penny at Lake Lure Cottage Kitchen for this recipe pick. In her blog she says she needs a new neighbor across the lake and I might have to start saving now because the lake (and her cottage) looks beautiful from her pictures.

Grilled Herb Shrimp ( or Chicken)

(Source: Barefoot Contessa Parties!, page 138)

Yields 6 servings

Ingredients

• 2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
• 3 cloves garlic, minced
• 1 medium yellow onion, small-diced
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh basil
• 1 teaspoon dry mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup good olive oil
• 1 lemon, juiced

Directions

1. Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
2. Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

Note: I leave the tails on when I'm peeling the shrimp. If using chicken use 6 split boneless skinless breast cut in 3/8 inch strips and increase cooking time a little (3-4 minutes per side).

Barefoot Bloggers: Spring Green Risotto

I was hoping for a recipe I could use in my Mother's Day meal this month but since I decided to do a brunch thing it didn't quite work out that way. After cooking a big Mother's Day meal I had to make the first recipe of the month the next day so I was at least hoping for quick and easy - I didn't get that wish either.

The recipe was a typical risotto with all the constant stirring that goes with a risotto. I like risottos but it is something that is hard to make while watching a two year old. It is also hard to make anything else for your meal since they require a fair amount of attention. This risotto was probably even more complicated than most since you have to cook a bunch of veggies to start and then you blanch and add the asparagus half way through along with a bunch of other ingredients.

It sounds like I am complaining. This was really good and it is not really hard to make - it just takes time. The flavors were all really good together. I hardly ever make anything with fennel in it but I love the flavor of it. Thanks to Kimberly at Indulge and Enjoy for this pick. She has a lot of good looking vegetarian recipes on her site.

Spring Green Risotto

(Source: Barefoot Contessa Back to Basics, page 147)

Serves 4 for dinner, 6 for appetizer

Ingredients

• 1 1/2 tablespoons good olive oil
• 1 1/2 tablespoons unsalted butter
• 3 cups chopped leeks, white and light green parts (2 leeks)
• 1 cup chopped fennel
• 1 1/2 cups Arborio rice
• 2/3 cup dry white wine
• 4 to 5 cups simmering chicken stock, preferably homemade
• 1 pound thin asparagus
• 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
• 1 tablespoon freshly grated lemon zest (2 lemons)
• Kosher salt and freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 1/3 cup mascarpone cheese, preferably Italian
• 1/2 cup freshly grated Parmesan, plus extra for serving
• 3 tablespoons minced fresh chives, plus extra for serving

Directions

1. Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
2. Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
3. When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
4. Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.