Outdoor Cooking USA - Day 1, South Carolina

 Many friends have posted or told us that they have really been enjoying the "Tour of Italy" series and have been wondering what we were going to be doing for July. Here at the Pantry we have decided to pay tribute to all the Freedoms that we share acrossed this great nation and the one thing that we know to be true from coast to coast is that everyone like to BBQ and Grill. So the series for July is all about grilling... We will be traveling around the 50 States and highlighting some of the best grilling/BBQ tips and recipes that we have come acrossed in our travels. Hope you all enjoy... :)

For Day 1... We would like to start close to home in South Carolina.

South Carolina in know for their BBQ-ed Pork and at Christmas time we were given the task of catering our ward party for about 300 people. The choice of meat that was voted on by the committee was of course BBQ-ed Pork, (southern style), so after spending a whole week feeding my family pork, trying out different mixes and combinations, we finally came up with a recipe that we liked and apparently so did most of the ward. We still get comments about our meat... So we would love to share with all of you our recipe for

 Pulled Pork

Ingredients

Dry Rub:

• 1/2 tablespoons paprika
• 1/4 cup onion chopped fresh
• 1 tablespoon brown sugar
• 1 tablespoon dry mustard
• 3 tablespoons coarse sea salt
• 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

 Barbecue Sauce:

• 1 1/2 cups cider vinegar
• 1 cup yellow or brown mustard
• 1/2 cup Sweet Baby Ray's Sauce
• 1/3 cup packed brown sugar
• 2 garlic cloves, smashed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Pan drippings from the pork
• 24 hamburger buns

Directions

Mix the paprika, onion, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, sweet baby ray's, brown sugar, garlic, salt, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.

While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some coleslaw. Serve with the remaining sauce on the side.

Tour of Italy ~ Day 30... Finishing up in Veneto

I saved Veneto for last because it is my favorite next to Tuscany. Here you will find parts of old and new combined to bring to life a world of well round cultures. This region is best known for its "pasta e fagioli" (pasta and bean soup) and "pesce in saor" (fish in sauce). But since we are ending in the dessert isle we would not be playing fair if we didn't feature one of the best Italian desserts ever, which is Tiramisu. This layered dessert of ladyfingers, coffee, chocolate and mascarpone cheese has stolen center stage in the region.

Tiramisu

Ingredients

• 6 egg yolks
• 1 1/4 cups white sugar
• 1 1/4 cups mascarpone cheese
• 1 3/4 cups heavy whipping cream
• 2 (12 ounce) packages ladyfingers
• 1/4 cup coffee expresso
• 1 teaspoon unsweetened cocoa powder, for dusting
• 1 (1 ounce) square semisweet chocolate

Directions

1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Tour of Italy ~ Day 29... Fruitful Friulli - Veneziz Giulia

Friulli is renowned for its white wines, prosciutto, and its warm hospitality. The "friulian hearth" is still an essential element in the homes and restaurants in this region. A place for families and guests to gather, stories to be shared and food is still prepared over these open fires. Many stews and soups along with grilled meats and warm cheeses can be found here, but one favorite dessert stands out among all the rest...

Ricotta Pie 

Ingredients for filling

• 1 1/2 cup ricotta cheese
• 2 eggs
•  2 egg yokes
• 1/2 cup white sugar
• 1teaspoons vanilla extract
• 3/4 cup raisins
• 1 tablespoon flour
• 1 tablespoon grated lemon peel 

  • Ingredients for crust

• 2 1/4 cups all-purpose flour
• 1 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 1/2 cup plus 2 tablespoons shortening or unsalted butter
•  2 eggs, lightly beaten
• 1 teaspoon vanilla extract 

• Directions

  1. Beat the eggs,  sugar and vanilla or lemon peel together. Stir in the ricotta cheese and the raisins. Set aside.
  2. Preheat oven to 325 degrees F (165 degrees C). Grease two deep dish pie plates.
  3. Combine the flour, baking powder, and 1/2 cup of the sugar together. Cut in the shortening and mix until the mixture resembles coarse crumbs. Mix in eggs and 1 teaspoon of the vanilla. Divide dough into 4 balls and chill (if needed)
  4. Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick as it will expand during cooking and get too thick. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. Alternately you can use cookie cutters and place the cutouts on the top of the pies. I do not put the crust on top. I use the other two balls of dough for another dessert and add meringue.
  5. Pour the filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine. Place foil on the edge of crust.
  6. Bake at 325 degrees F (165 degrees C) for 20 to 30 minutes then remove foil. Continue to bake for another 25 or 30 minutes or until a knife inserted in the center comes out clean.

Tour of Italy ~ Day 28... Trentino - Alto Adige

We are starting to wind down our tour of Italy, which means that it is getting to be dessert time. The Trentino - Alto Adige regions were linked together in 1948 and because they use to belong to the Austro-Hungarian empire and because of the German influences, their regional cusine is the least recognized as Italian foods. They are known more for their breads and dumplings (Knodeln). Pork is the popular meats of choice there and desserts like strudel and fruit filled crepes fill every corner of the area. Zelten is the traditional dessert prepared in Trentino - Alto Adige regions. The name comes from the German word "selten", which means "seldom" since it is baked only in this special occasion which is Christmas and is usually eaten just before Midnight mass. But now you will find it often in most restaurants and culinary bakeries in this region.

Dried Fruit and Nut Cake (Zelten)

13 dry figs

1 cup walnuts

2/3 cup pine nuts

1 1/2 cup raisins

1 tablespoon grated orange peel

6 tablespoons grappa, brandy or  rum

1/2 cup butter

2 teaspoons baking powder

3 eggs

3/4 cup sugar

3 2/3 cup white flour

1/4 teaspoon salt

1/4 cup milk

Cut dry figs in little strips, chop walnuts. Soak raisins in hot water for 10 and drain.

Put these figs in a large bowl, add raisins, the rest of the nuts and the rum. Let this fruit compound macerate for at least 30 to an hour. In the meantime separate the yolks from the egg whites. Beat the yolks with half sugar, till they get  light and frothy. Melt the butter in a kettle. Add this melted butter to the eggs, stirring well. Add the macerated fruits, a glass of lukewarm water or milk (I used milk), continuing to stir. At this point add the sifted flour and baking powder. In another bowl beat the egg whites until stiff with the rest of the sugar and add them gently to  the dough. Pour the paste into a oven dish (20x25 cm) previously buttered and sprinkled with flour. Decorate with additional nuts as desired. Brush the surface with a yolk and bake at 160 C for about 90 minutes. If the surface gets too brown, cover with an aluminium foil, riddling it with a fork (to let the steam go out).

I like this recipe as part of our "Thrifty Thursday" Challenges because you can actually use any dried fruits or nuts that you have in the Pantry. Also, There is a great step by step instructions website here... How to make Zelten

Tour of Italy ~ Day 27... Living Lazy in Lombardy

This north-central region is filled with glorious mountains, plains, lakes, cities and sophistication much like you find in Milan. Rice is one of their most important crops and is grown in the lower Po River plains. The Lombardy provinces are known for there different takes on an old dish known as risotto. So today we bring you...

Roasted Sea Bass with Asparagus Sauce & Risotto

• 1 cup canned low-salt chicken broth
• 1 pound asparagus, trimmed to 6-inch lengths
• 1 tablespoon extra-virgin olive oil
• Nonstick vegetable oil spray
• 4 4- to 5-ounce sea bass fillets (each about 3/4 to 1 inch thick)
• 1 tablespoon fresh lemon juice
• 1/2 7-ounce jar roasted red peppers, drained, cut into strips (about 1/2 cup)

Preheat oven to 450°F. Bring broth to boil in heavy large saucepan. Add asparagus; cover and boil until asparagus is very tender, about 8 minutes. Using slotted spoon, transfer asparagus to cutting board; reserve broth. Cut tips from asparagus and reserve. Coarsely chop remaining asparagus; transfer to processor. Add 1/2 cup reserved asparagus cooking broth and olive oil and puree until smooth, adding more cooking broth if sauce is too thick (discard any remaining broth). Season sauce to taste with salt and pepper. Return to same saucepan.

Spray baking sheet with vegetable oil spray. Place fish on prepared sheet. Drizzle lemon juice over fish. Sprinkle with salt and pepper. Bake fish until just opaque in center, about 10 minutes.

Rewarm sauce over medium-low heat. Divide sauce among 4 plates. Top with fish. Garnish with reserved asparagus tips and roasted red pepper strips. Serve immediately.

Tour of Italy ~ Day 26... Detour for Desserts

Happy Birthday to the Momma of the Pantry! and because it is my birthday it is time for Dessert and a couple of my favorite Italian desserts are Cornmeal Cakes and Gelatos. Cornmeal Cakes come mainly from the Piedmont and Vento areas and Gelato's are known all over italy. Today we will feature two of my favorites...

Cornmeal Cakes with Honey and Walnuts

"Cornmeal replace flour in this dense, moist cake. The center falls a bit as it cooks. From Lo Scoiattolo Restaurant in the small town of Carcoforo, Italy."

Ingredients

• 1 1/2 cups yellow cornmeal
• 1/2 cup finely chopped walnuts
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 14 tablespoons unsalted butter, room temperature
• 1/4 cup honey
• 3/4 cup sugar
• 2 tablespoons sugar
• 3 large egg whites
• 10 walnut halves

Directions

1. Preheat oven to 350°F Butter 9-inch diameter springform pan. Wrap outside of pan with foil.
2. Mix cornmeal, chopped walnuts, baking powder and salt in small bowl.
3. Beat butter in large bowl until light and fluffy. Gradually beat in honey, then 3/4 cup sugar. Stir in cornmeal mixture (batter will be very stiff).
4. Using clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually add remaining 2 T sugar and beat until stiff but not dry. Fold whites into batter in 3 additions. Transfer batter to prepared pan. Place walnut halves around top edge of cake, spacing evenly.
5. Bake until cake is deep golden on top, pulls away from sides of pan and tester inserted near center comes out clean, about 45 minutes. Cool cake in pan on rack (cake will fall in center as it cools). (Can be prepared 1 day ahead. Cover adn let stand at room temperature.).
6. Run sharp knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges and serve.
7. We like our cornmeal cakes glazed with a light lemon glaze.  Lemon Glaze: 1 1/2 cup powdered sugar, 3-4 Tablespoons fresh lemon juice, 1 Tablespoon Lemon zest,  mix together and pour over cooled cakes.

Tour of Italy ~ Day 25... Valle d'Aosta

Fontina cheese, with it's buttery flavor and fine melting texture, is the beloved cheese of the Piedmont region and is made in Valle d'Aosta. This area is also known for its hearty soups, meat stews, gnocchi and polenta, enriched with fontina cheese, of course. Just like in the Piedmont, the people of this are work hard, but like to take the time to eat and drink well. Agnolotti is often found as the highlight of their meals. Wonton wrappers are often used by restaurants in place of home made dough for convenience and they are usually always topped with shavings of white truffles.

Agnolotti With Fontina Sage Butter

2 teaspoons olive oil

8 ounces ground beef

4 ounces ground pork

1/2 cup finely chopped fresh spinach leaves

1 cup freshly grated fontina cheese

salt, to taste

ground black pepper, to taste

1 large egg

84 wonton wrappers

3/4 cup unsalted butter

3 tablespoons chopped fresh sage 

1. Heat oil in heavy large skillet over medium-high heat. Add beef and pork; saute until brown, about 3 minutes. Add spinach and saute until wilted and liquid has evaporated, about 3 minutes. Cool.
2. Finely chop mixture in processor. Tranfer to medium bowl. Mix in cheese. Season to taste with salt and pepper. Mix in egg.
3. Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon 1 teaspoon filling in center of each. Brush edges with water. Fold each wrapper in half, forming triangle. Press edges together. Using 2-inch diameter ruffled cookie cutter, cut edges to form half-moon shape. Transfer to baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.).
4. Melt butter in heavy medium skillet over low heat. Add sage; keep warm.
5. Meanwhile, working in batches, cook agnolotti in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes. Using slotted spoon, transfer agnolotti to shallow soup bowls. Spoon sage butter over and serve.