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Wednesday, April 13, 2011

Teen Cuisine and a Giveaway too!!


We've decided that our kids are going to learn how to cook, and we began yesterday with Matthew.  He made dinner for the entire family and boy was it good. 


Thanks to my friends at FSB, I received a great cookbook in the mail - Teen Cuisine by Matthew Locricchio.


It is packed full of great recipes, you know, the kind that teenagers will like, and he has made the instructions fun and easy to follow, right down to the paper towels.  This is not only a great cookbook for teens, but also for cooks of all levels.  Here's what Matthew cooked for us yesterday ...


Pulled Pork Sandwich.  That sure looks good and I'm hungry.


And doesn't Matthew look like a professional chef?  He was all decked out for the cooking experience.



Spice Mix:

1 tblspn smoked or regular paprika
1 tblspn chile powder
2 tspns ground cayenne pepper
1/2 tspn ground coriander
2 tblspns dark brown sugar
1 tblspn salt
2 tspns freshly ground black pepper

The Pork:

1 tblspn butter
3 lbs boneless pork butt or shoulder roast, trimmed of most of the excess fat
1 onion
2 cloves garlic
1/2 cup ketchup
1/2 cup homemade Chicken broth (which is a recipe on page 62 of the book) or canned low-sodium chicken broth, or water.  (we used canned chicken broth)
2 tblspns olive oil
6 plain hamburger buns


On Your Mark ...



* To make the spice mix, combine the paprika, chile powder, cayenne, coriander, brown sugar, salt, and pepper in a small bowl and mix well. 


* To prepare the pork, grease a heavy-bottom roasting pan, just large enough to hold the roast, with the butter.

* Rinse the pork roast with cold water and pat dry with paper towels or a clean kitchen towel


* Lay the roast on a cutting board and rub the spice mix into the entire surface of the roast. 


* Place the roast in the prepared pan.


* Immediately wash your hands with hot soapy water to remove any traces of the cayenne pepper.

* Tightly cover the pan with aluminum foil and let stand at room temperature for 30 minutes.  Set a timer so you don't forget.


Get set ...

* Preheat the oven to 325 F with a rack in the middle slot of the oven.


* Peel and cut the onion in half.  Lay the two halves flat side down on a cutting board ...


and cut into thin slices, and then set aside.  Matthew sure is doing a great job, don't ya think?!!  He didn't even cut off his fingers.  I'm so proud of him I think I'm going to cry ... boo waaaah ... oh ... that's the onions is it?


"How long do I have to wait for barbeque scraps anyway?"


* Slightly crush the garlic by laying the flat side of a chef's knife on the clove and pressing firmly to break open the skin.  Remove the skin, cut off the root end and discard.  Coarsely chop and set aside. 

Of course, you could be lazy like us and just use garlic already chopped in a container.


Time to Cook this baby!

* Remove the foil from the roasting pan.  Add the sliced onion and garlic to the pan (we put it on top of the pork roast).


* Combine the ketchup and chicken stock and pour into the bottom of the pan.  (As you can see, we added it from the sides and did not pour it on top of the pork roast)


* Slowly pour the olive oil over the meat.  (Maybe we should have put the onions on the bottom, what do you think? ) Cover the pan tightly with the foil.


* Bake the pork on the middle rack of the oven for 2-1/2 hours, or until the meat is very tender and easily falls apart and the tip of a sharp knife pierces the meat without resistance.  (Ours took 3 hours to cook)


* Remove the pan from the oven and let the meat cool for 10 - 15 minutes with the foil cover still on.

* Remove the foil and chop the roast into small chunks or shred the meat apart with two forks pulling in opposite directions.

* Return the pulled meat to the cooking liquid in the bottom of the pan and  mix well to coat the meat with sauce.  (We did this but the picture came out fuzzy.  One of these days I'll learn how to use my camera so that doesn't happen)


* Slice open the buns and lay the bottom halves on a plate.  Spoon on the pulled pork and pour some of the cooking liquid over the pork.  Top with the other half of the bun and serve immediately - before your family start having hungry tummy conversations - like mine.  Only mine is growling.

D e l i c i o u s !!!  Matthew did a great job!!  And, a few of us had 2, but I ain't given out any names.


Leave a comment for your chance to win this great cookbook!!  Just answer the question below in the comments:

Did you cook when you were a youngster?

Here are the rules:

One lucky winner will be chosen on Friday.  Contest ends at midnight on Thursday night.  Winner will receive a hardback copy of the book "Teen Cuisine" by Matthew Locricchio ! 

Thank you to my friends at FSB for sponsoring this great cookbook giveaway!

Now, get crackin' and leave a comment for your chance to win!

* * * * *

CONGRATULATIONS to #5 - Cyndi!  You are the winner of the Teen Cuisine cookbook!  I know you will find many great recipes to enjoy with your family. Email me at susan@raisin-toast.com to claim your prize!

Thank you to everyone who entered.  More contests coming soon!