| Barbecued
Shredded Pork with Corn Crepes and Avocado Salsa
recipe from Bradley Ogden's
Breakfast, Lunch & Dinner
Yield:
Serves 8
- 1/4 cup corn flour
- 1/4 cup all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon kosher salt
- 1 egg
- 3/4 cup milk
- 2 Tablespoons unsalted butter, melted
- 2 Tablespoons minced chives
- 2 cups barbecue sauce (separate recipe)
- 4 cups shredded cooked pork
- Avocado Salsa (separate recipe)
In a medium mixing bowl sift together the
dry ingredients. In a separate bowl combine the egg, milk,
and melted butter. Make a well in the dry ingredients and
gradually beat in the egg mixture. Stir in the chives. Let
the batter rest for 30 minutes before using.
Heat a well-seasoned crepe pan over medium
heat until almost smoking. Butter lightly and pour in about
2 tablespoons of batter, just enough to make a thin 5-inch
crepe, tilting the pan to distribute the batter evenly. Bake
until golden brown, cooking on one side only. Remove the crepe
from the pan and continue with the remaining batter, stacking
the warm crepes on a plate.
Heat the barbecue sauce in a medium saucepan
and add the shredded pork. Stir to coat the pork evenly with
the sauce. Simmer gently for a few minutes to make sure the
meat is heated through. Fold or roll the crepes around the
filling. Top with any remaining barbecue sauce and serve the
avocado salsa on the side.
Avocado Salsa
Yield:
makes 2 cups
- 1/2 cup minced white onion (about 1/2
medium onion)
- 2 Tablespoons lime juice, more to taste
- 1 medium tomato
- 2 medium, ripe avocados
- 1 or 2 serrano chilies (according to
taste), finely minced
- 2 Tablespoons chopped cilantro
- kosher salt to taste
In a medium-size bowl, mix the minced white
onion and 2 tablespoons of the lime juice. Set aside while
preparing the tomato and avocados. Core and cut the tomato
into 1/4-inch dice. Cut the avocados in half, remove the seeds,
scoop out the flesh. Cut the flesh into 1/2-inch dice. add
the tomato, avocado, minced chilies and cilantor to the onion
mixture. Taste for seasoning and add salt, lime juice or minced
chili as needed. Cover tightly with plastic wrap and let the
salsa stand for about 1/2 hour before serving.
Barbecue Sauce
Yield:
makes 2 cups
- 3/4 cup chili sauce (bottled)
- 1/3 cup molasses
- 3 Tablespoons soy sauce
- 1 Tablespoon dijon mustard
- 1 clove garlic, crushed
- 3 Tablespoon lemon juice
- 1/3 cup chicken stock
- 1/4 cup water
- 1 Tablespoon tabasco sauce
- 1 Tablespoon kosher salt
- 2 Tablespoons worcestershire sauce
- 1/4 Tablespoon chili flakes
- 1/2 anaheim chili, seeded and cut into
1-inch pieces
- 1/2 chiptole chili in adobo sauce (canned)
Combine all the ingredients in a heavy-bottomed
saucepan and bring to a boil over high heat. Reduce heat to
low and simmer 15 to 20 minutes. Remove from heat and put
through a fine strainer. Refrigerate if not using immediately.
Sauce will keep in regfrigerator for up to 4 days.
Wine Suggestion:
Hendry Zinfandel, Napa Valley, Block 7 1997
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