So Tony is not much for leftovers, so if there are any, I try to come up with some way to use them for myself for my work lunches. I had leftover pork from last night and from this night, so I decided to chop it all up and make pork barbecue.
You should have seen our dog last night as I was chopping up all this pork, just hoping I would be clumsy enough to let some drop on the floor!
There is no real recipe to this – other than I like it spicy! I added all the chopped pork into my cast iron stock pot, added about 1/2 cup apple cider vinegar, lots of crushed red pepper, my beloved Tabasco and then about 1/2 cup of the 17th Street Mustard BBQ sauce and just let it simmer for about 20 minutes do the flavors meld.
It made a lot!
Since the pork was already frozen once, I brought half of it to my friend Renee and her husband because there was no way Hannah and I could eat all of this in the next few days!
Lunch comes in at 521 calories, 18 fat and 50 carbs (this includes 1/2 small bag of baked Doritos I ate while I heated up my sliders!)
So tonight I get to bake my focaccia bread (actually Hannah will after school since I need the oven for our entree tonight) and am really anxious to see how having the dough rise slowly in the refrigerator overnight works out.
Come on back for tonights dinner: Crispy Skin Whole Roasted Chicken, Green Beans Almondine and Focaccia!
The secret to a crispy skin chicken is the night before wash and dry your chicken really well. Mix together 1 tablespoon of kosher salt, 1/2 teaspoon black pepper and 1 teaspoon baking powder. Then put in your fridge, uncovered, overnight. Apparently the baking powder “dehydrates” the skin and makes for a crispy skin – and its cooked at 450!
We haven’t tried this before so it should be interesting!
I’ll also be making Hannah’s favorite dessert (which I haven’t made in a LONG time – last October!). I am going to enter it in this weeks BSI Recipe Contest: Balsamic Strawberries with Ricotta Cream!