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How To make Chipotle Mussels with Orange Mayonnaise
4 lb Fresh Mussels; Washed,Abt 50
3 tb Garlic; Thinly Sliced
Zest Of 2 Oranges; * 4 tb Chipotle Chiles; Canned, **
4 c Water; ***
3 tb Olive Oil
4 tb Fresh Orange Juice
12 Sprigs Of Cilantro
1 Egg Yolk; Extra Large, ****
1 c Virgin Olive Oil
1 tb Orange Zest; Very Fine Chop
4 tb Fresh Orange Juice
1 tb Fresh Lime Juice
2 tb Cilantro; Finely Chopped
~
ORANGE MAYONNAISE:
* Cut the zest from the oranges in very long strips. ** Puree the canned chiles. *** You can also use light fish broth in place of the water. **** The egg yolk should be at room temperature. To prepare the mussels, place in a large pot together with the garlic, orange zest, chipotle, and water. Cover, bring to a boil and steam for 4 minutes. Remove the pot from the heat and let sit for 5 minutes; mussels should then be open. Remove the mussels and keep covered in a warm place. Reduce the liquid by half and add the oil and orange juice. Divide the mussels on the half-shell evenly between soup plates and add the broth. Garnish each bowl with 1 Tbls of Orange Mayonnaise and 3 sprigs of cilantro. ORANGE MAYONNAISE: Beat the egg yolk in a glass or stainless steel bowl until light and lemon colored. Transfer to a blender and add the oil drop by drop for the first 1/4 of a cup, then the remainder in a slow steady stream, mixing at high speed until emulsified. Add the other sauce ingredients and blend together. Let sit for at least 1 hour to allow the orange flavor to develop. From The Coyote Cafe Cookbook by Mark Miller
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Have you always wanted to enjoy the sweet taste of BBQ Pulled Pork but don't have the space for a BBQ? Never fear, because Chef Michael Smith is here is save your tastebuds! Follow along as Chef Michael shows you all the steps to get from braised pork shoulder to incredible pulled pork sandwich, then try out the recipe below and let us know how it tasted!
For the BBQ Braised Pork
1 4 lb(s) boneless pork shoulder
1 big splash vegetable oil
1 5 ½ oz can tomato paste
1 cup brown sugar
1 cup red wine vinegar
1 cup yellow mustard
1 chipotle pepper in adobo sauce
2 Tbsp cumin powder
½ cup chili powder
2 Tbsp oregano
1 tsp salt
For the Pulled Pork Sandwiches
Soft sandwich buns for everyone
Spicy Coleslaw
Recipe
For the BBQ Braised Pork
1. Place a heavy Dutch oven or large stew pot over medium-high heat and splash in enough oil to swirl and coat the bottom with a thin film. Carefully add the pork roast to the hot oil and commence Operation Browning. Continue, turning the works as needed until the meat is evenly browned on all sides. Be patient! This is the only opportunity you’ll have to add the rich flavours of browned meat to the dish before the coming liquids are added and lower the temperature.
2. When the roast is evenly browned transfer it to a slow cooker. Stir together the tomato paste, sugar, vinegar, mustard, chipotle pepper, cumin, chili powder and oregano, add a cup or so of water to help evenly dissolve and distribute the flavours. Pour over the pork. Cook for 6 or 8 hours or longer as needed depending on your slow cooker settings. Reverently return, carefully remove the top and behold your achievement!
3. Using a pair of tongs remove the bones and cartilage. With a pair of forks or tongs shred and pull the remaining meat and stir together with the broth. You have a lot of food. Enough to divide into two different meals. Here’s how. Remove and reserve half the proceeds for another meal then make tonight’s dinner with the remaining goodness in the pot.
For the Pulled Pork Sandwiches
1. Craft and build your sandwiches by piling the pulled pork on the soft buns and topping with lots of Spicy Coleslaw. Serve and share!
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