Thursday, February 27, 2014

Foodie Friday -- February 28th

 Welcome to Foodie Friday, where great food is always on the menu.
Another Polar Blast is terrorizing the countryside, depleting our propane tank and sending us shivering under the blankets. We've distracted ourselves by watching a marathon of History Channel's Vikings (season 2 begins tonight), along with plenty of heartwarming food. 
I made pulled pork sandwiches with herb-caper slaw...
...and Bandwidth opted for an open-faced cornbread sandwich.
Adapted from a recipe in The Best of Fine Cooking: Roasting 
Smoked Pork Po'Boys with Herb-Caper Slaw
                                                                                         Serves: 4
1- 7lb pork shoulder, smoked 4 hours (spritz with water every hour)
Pork Rub: Kosher salt, freshly ground pepper
2 French baguettes
1 bag cabbage slaw mix, approximately 2 cups
1/4 purple cabbage, thinly sliced
4 small red peppers, smoked 20 minutes and chopped (you'll need 3 Tablespoons)
1 1/2 Tablespoons capers, drained, rinsed, and coarsely chopped
1/4 cup sliced red onion
3 Tablespoons thinly sliced fresh chives
1 1/2 teaspoon finely chopped fresh oregano
2 Tablespoons red wine vinegar
3 Tablespoons Extra Virgin Olive Oil
Plus extra olive oil to drizzle on the sandwiches
1/2 teaspoon honey (granulated sugar is fine, too)
few drops fresh lemon juice
garlic salt (to taste, approximately 1/4 teaspoon)
A few drops of Tabasco--more if you dare
Kosher salt to taste
Freshly ground pepper (to taste)
Shred the pork.
The recipe called for oven roasted pork, but Bandwith never misses an opportunity to use his new smoker, no matter if it's raining or snowing. That's a sign of a dedicated foodie. It took four
hours and constant coddling to smoke the pork. But it was worth it. Bandwith also smoked tiny red peppers for about 15-20 minutes, and they were so good, I began to gobble them up, and he chased me away. Personally, if I made a po'boy sandwich with smoked peppers, I'd live happily ever after.
While the meat "collects" itself, mix the slaw. I added honey, garlic salt, small red peppers (roasted) and Tabasco--if you want the original recipe for the vinaigrette, click HERE.
Cut the baguettes in half, then split each half, leaving a "hinge" in the back.
Drizzle extra virgin olive oil over the bread. Pop the bread into the oven and broil until brown. Add the shredded pork. Pile slaw on top.
Using a spoon, gather extra liquid from the slaw and drizzle pan juices over the pork. Juice from the slaw is a delicious addition, too.
How simple is that?

Bandwidth created an open-faced, composed sandwich, using a thin layer of cornbread as a base, then adding the pork and slaw. It was truly delicious, and a great variation if you're not in the mood for a baguette and need something down-home and comforting--nothing says "home" like cornbread, no matter how it's served.

For dessert, you might want to try a super easy berry tart.
The recipe can be found HERE.

If you are contributing a recipe to this week's Foodie Friday, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.
You can read a complete guide to this linky party HERE
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If you'd like to share your daily or weekly food photos, join the Pinterest foodie board, Consuming Passions.
Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary. We are food people. And that's a marvelous thing. 
Until next time,
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  1. Oh I love Bandy's version of pulled pork on cornbread and your tart if a thing of beauty!

  2. Goodness, I'm so hungry and drooling for this sándwich, sweet lady...and it's way to early for dinner!!!
    Thank you for hosting, so happy to be here partying with such talented cooks, only cause I have another recipe for home made bread. Have a nice weekend ahead.

  3. The slaw sounds fabulous. I love that you both chose the way you would enjoy that mouthwatering pulled pork! Yummy!

  4. Your pulled pork sandwich looks like a work of art! Sounds delicious too! Thanks for hosting! Stay warm.

  5. I would like to try both! They look so good. I am in the kitchen waiting for dinner to be finished. Pierrogi with onions and oven breaded pork chops. I would love to swap it out for your pulled pork. Thanks for hosting, you are such a gracious host! 6th Annual St. Patrick's Day Blog Crawl on the 12th, hope you can join in.

  6. Your sandwiches look wonderful! I have been wanting to watch that Viking show, will have to check it out.
    Thanks for hosting!

  7. I came home from Whole Foods with some pulled pork this afternoon. I'll make your recipe tonight. '-)
    Stay warm!

  8. What a great idea the cornbread topped with pork and slaw is!! I love that! You've got to have a tasty slaw with pulled pork in my opinion~ winter gets a lot easier when you can tuck in with good shows, blankets and yummy food~ Thanks so much for the party,

  9. Mmm the pulled pork sandwiches (both ways) look wonderful, but it's the berry tart that I'm craving right now. Thank you for hosting, Michael Lee. Hope all is well around your home.

  10. I wish I had some of that pulled pork and slaw. The tart looks divine! I can't wait to try it.

    Thanks so much for hosting and I hope you stay warm and weather around round of winter.


  11. Sandwiches and tart look delicious. Have a good weekend.

    Thanks for hosting.

  12. Thanks for the party! I love that sandwich - it looks delicious! Have a great weekend!

  13. Great looking sandwich and dessert, Michael Lee!
    Thank you for another Foodie Friday!!

  14. Oh, this looks so good. I would have either version.

    Thanks for hosting.

  15. Your pulled pork looks scrumptious, Michael! I amde soemthing similar in my slow cooker for Superbowl Sunday --it was so easy and good!

  16. I am in love with Bandy's open faced cornbread sandwich with pork and slaw on it. What a fabulous idea. I'm a southerner who never turns down cornbread. And your vinaigrette for the slaw - simply marvelous. I can't wait to try it with the capers. Thanks for hosting another great party and I hope you have a lovely weekend.

  17. I can't think of a better way to endure another winter storm than to make something hearty and delicious. Thanks for hosting another great party!

  18. Great sandwich. My kids are part Danish so they just love watching the Viking show with my husband. Stay warm and thanks for the party.

  19. Love the ingredients in that slaw!

  20. What a great idea for the open face sandwich. Looks great!

  21. Fantastic party! Thanks so much for hosting!

  22. Simple recipe yet very delicious! <3

  23. oh that open face cornbread its a thing of beauty!