Pulled Pork

10lb pork shoulder (bone in)

kc dry rub
soy sauce
honey
sugar
ginger
pepper
garlic/pesto mix

onion and carrot rough chopped

Put rack in roasting dish, spread the veggies on the rack and lay the meat on top.  Bake in oven at 250F for 8hrs~ (could have gone for longer).  Wrap with tin foil, let it rest an hour.  Pull with forks.  Re-heat the bottom of the roasting dish on stove top, veggies included.  Add 1/2-1cup water, 1 tbsp flour, lil butter.  Mix around, scrape all the good stuff off the bottom.  Pour some au-jus/gravy over the pulled meat, add bbq sauce.

Garden 8/14

Chicken Kebabs

'Turkish' Curry Chicken Kebabs (left)

marinade:
curry powder, ginger, cumin, pepper, oregano
vegetable oil
lime



Asian Chicken Kebabs (right)

marinade:
soy sauce, vegetable oil, honey, ginger, pepper

I made a little extra to use as a glaze while bbq'ing.  I didn't add oil to the glaze so it would go on thicker.


Served these with a taboule and zucchini slices off bbq.

Kachumber Salad

 followed recipe on this website

I used lime instead of lemon.
Also I used a serrano pepper from the garden, as were the cucumbers.
I didn't have any cilantro, I did grind up some coriander seed.

Harvest 8/9

Sausage Hash

6 small Italian sausage
3 baked potatoes
1/2 white onion
Dried sage, pepper, from pesto
1 Serrano pepper
3 tbsp leftover ratatouille

Take sausage out of casing.  Cube potato and onion real small.  Slice serrano real thin.  Start oil and onions in a pan, add pesto.  Next add sausage, serrano, and rest of seasoning.  This was right about the time I had the idea of adding a Lil ratatouille.  Potato wasn't getting crispy in a pan so I transferred the majority of the hash to a deep baking dish at 400F til browned.

Swiss Chard Pizza and Serrano Pizza

3 Swiss Chard/Onion/Pesto Pizza

1 Serrano Pizza