Georgia Magazine - December 2017 - 40F

Web exclusive

In a saucepan, combine the red
pepper flakes and canola oil and
place over medium heat. When the
pepper flakes begin to sizzle and
bubble, immediately remove the pan
from the heat. Cool, transfer to an
airtight container and refrigerate for
at least 24 hours to maximize flavor.
Strain out the red pepper flakes before using. Chile oil keeps for several
months refrigerated.
From the book "Root to Leaf:
A Southern Chef Cooks Through
the Seasons" by Steven Satterfield,
©2015 by Steven Satterfield. Published on March 1, 2015, by Harper
Wave, an imprint of HarperCollins
Publishers. Reprinted by permission.

Braised Pork Shoulder With
Sauerkraut
My mom worked multiple jobs
when I was a kid and didn't have
much time to cook. This was one of
her slow cooker standbys that I always
loved. The most important step is to
brown the meat first. I can't stress that
enough. Browning the meat is what
creates deep flavor in any braise-
whether it's done in a slow cooker,
on the stovetop or in the oven. After
you brown the meat, then you can
walk away from the pot. For this dish,
you add a couple bags or jars of sauerkraut to the pot (I like homemade
sauerkraut best) and some onion and
beer (that meant Budweiser in the
Gillespie household), and then just
let the pork braise away. Some folks
add a little brown sugar, molasses or
diced apple at the end for sweetness.
I prefer it tangy and tart. Sometimes I
stir in a little coarse, grainy Germanstyle mustard.
3 pounds boneless pork butt
Kosher salt and ground black pepper
2 tablespoons grapeseed oil or canola oil
1 (12-ounce) bottle German-style lager,
divided
1 large onion, peeled, root and stem ends
trimmed
1 (32-ounce) bag sauerkraut
2 tablespoons apple cider vinegar
1 Fuji apple, optional
40F

1 tablespoon sorghum or molasses

Aggressively season all sides of
the pork with large pinches of both
salt and pepper. Heat a 10-inch,
heavy-bottomed skillet over high
heat, add the oil and swirl to coat the
pan. When the oil starts to smoke,
add the pork butt. Sear until deep
golden brown, about 3 minutes per
side. You want it very brown; that's
what creates flavor here. Use tongs
to flip the meat so that all sides are
browned, even the two ends. Transfer the meat to a plate and set aside.
Pour half of the beer in the pan to deglaze, scraping all the browned bits
into the sauce. Reserve.
Cut the onion, stem to root end,
into eighths. Drain the sauerkraut in
a colander, discarding the juices. Pour
the remaining beer into a large slow
cooker. Add the onion, sauerkraut,
vinegar, pork and any accumulated
juices, and the pan sauce. Cover and
cook on low until the meat shreds
apart easily and the sauerkraut is
broken down and almost dissolved,
about 7 hours. Check after 6 hours,
and, if you like, slice the apple thinly
and add the slices on top; cover and
continue cooking until tender, about
another hour. Serve drizzled with the
sorghum. Feeds 8-10.
Good to know:
* If you're buying sauerkraut
instead of making it, I like Boar's
Head best.
* Get a good sear on all sides
of the meat. That's the most important part of this recipe and a
step many folks leave out of slowcooker cooking. But that's what
takes the dish from ho-hum to
something special.
* This is great served with oven-roasted potatoes. If you have
leftovers, serve them as hot sandwiches on a crisp roll with a
smear of whole-grain mustard.
From "Pure Pork Awesomeness" by Kevin Gillespie; Andrews
McMeel Publishing, LLC.

shredded cheese and baking it. It
also could be scattered on top of the
cheese in a quesadilla.

Grilled Corn and Black Bean
Salad
3 ears shucked corn
1/2 cup fresh lime juice
1 (13-ounce) can black beans, drained
1/2 cup minced red onion
3 tablespoons white vinegar
2 tablespoons minced fresh cilantro
1 tablespoon Abby J's Blackhawk Smokin'
Hot Sauce
2 teaspoons sugar
2 teaspoons ground cumin
Lime wedges

Prepare the grill. Place corn on
grill racks, and grill until corn is lightly browned, turning every 3 to 4 minutes. Let cool.
Cut kernels from corn and place
in a bowl. Add lime juice and the remaining items except lime wedges;
stir and combine. Chill for 1 hour.
Garnish with the lime wedges and
serve.
This recipe is excellent as a side
served over baked tortilla chips. Can
be stored in refrigerator for up to 1
week. Serves 6.
From "Abby J's Farmstyle Living
Cookbook," by Abby Jackson and Nan-

Abby Jackson suggested in
an interview that one could use
this salad as the foundation of a Broccoli is the star in Richard Blais' Whole Wheat
casserole by combining it with Spaghettini and Pesto.
More online at www.georgiamagazine.org

GEORGIA MAGAZINE

ANDREW PURCELL

Chile Oil
1 tablespoon crushed red pepper flakes
1 cup canola oil

http://www.georgiamagazine.org

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