**Since I did not post a recipe last week. I decided to post 2 today. Now, don't get too excited. I know you're going to want to run out to the store right away. Just try to contain yourself and avoid drooling on the keyboard. The first one we had last night, and let me tell you...AMAZING!! Perfect for a blah, cold day too! Enjoy :)Sweet and Spicy Asian Pork Shoulder
1/2 C low-sodium soy sauce
1/2 C brown sugar
1 to 2 tbs chili-garlic sauce
1 tbs grated ginger (again, I didn't use this b/c I'm allergic to it.)
1 tsp Chinese five-spic powder (optional..didn't use)
Kosher salt and pepper
2 1/2 pounds pork shoulder (I couldn't find one and used a pork butt, which was just about the same) trimmed of fat and cut into 2-inch pieces
1 C long grain white rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced (or green onions)
-In 4 to 6 quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, Ginger, five-spice powder, 1/2 tsp salt, and 1/4 tsp pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
-25 minutes before serving, cook the rice according to package.
-Meanwhile, skin off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.
Hands on time: 15 minutes
Total time: 4 to 8 hours
WHO DAT!!! Crawfish Etoufee
6 tbs butter
4 tbs flour
2 C chopped onion
1/2 C chopped celery
1/2 C chopped bell pepper
6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 C peeled, seeded and diced tomatoes
1 1/2 tsp salt
1/2 tsp crushed red pepper
Hot pepper sauce
2 tsp Worcestershire sauce
2 pounds crawfish tails, the fat
1/2 lemon, juiced
1 C chopped green onions
1/4 C chopped parsley
Cooked white rice, for serving
In a large, heavy saucepan, melt 4 tbs of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color. Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice!