Hello , dear friends, I came across these two happy recipes this morning, and I would like to share them with you.
They both look heartwarming, perfect for winter evenings.
Tell, tell , if you ever made them.
- Prep Time 10 minutes
- Total Time 2 hours 40 minutes
- Yield Serves 8
- 1/4 cup packed light-brown sugar
- 1/2 to 1 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
- 1 1/2 cups cider vinegar
- 4 garlic cloves, minced
- 8 soft sandwich rolls, split
- Store-bought barbecue sauce, for serving (optional)
- Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
- Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
- In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
- Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.
Hands-On Time: 20m
Total Time: 40m
- 8 ounces sliced bacon, cut into 1/2-inch pieces
- 1 large sweet onion, chopped
- 2 cloves garlic, finely chopped
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper
- 2 10-ounce packages frozen corn
- 3 cups low-sodium chicken or vegetable broth
- 1 cup half-and-half
- kosher salt and black pepper
- 4 scallions, thinly sliced on the diagonal
- 1 baguete, sliced and toasted (optional)
1. Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate.
2. Spoon off and discard all but 2 tablespoons of the drippings. Return the pan to medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes.
3. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes.
4. Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Transfer half the soup to a blender and puree until smooth. Return to the pot and stir in ½ teaspoon each salt and pepper.
6. Divide the soup among bowls and top with the scallions and bacon. Serve with bread, if desired.
TipThe soup can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutritional InformationCalories 359; Calories From Fat 58%; Fat 23g; Sat Fat 9g; Cholesterol 41mg; Sodium 597mg; Protein 10g; Carbohydrate 32g; Fiber 6g; Sugar 20g