• Products
    • Meat
    • Hatching Eggs
    • Table Eggs
    • Livestock For Sale
    • Order Form (Babies)
  • About Us
    • Contact
    • Garden
    • Reviews
  • Newsletters
  • Waterfowl
    • Waterfowl Breed Chart
    • About American Geese
    • About Muscovy Ducks
    • About Ancona Ducks
    • About Cayuga Ducks
    • About Runner Ducks
    • About Khaki Campbells
    • About Welsh Harlequin Ducks
  • Landfowl
    • Chickens >
      • Chicken Breed Chart
      • Colored Egg Layers
      • Chicken Management
    • Turkeys
  • Recipes
    • Cooking with Duck Eggs
    • Egg Recipes
    • Muscovy Recipes
    • Goose, Duck & Wild Waterfowl Recipes
    • Chicken Recipes
    • Mics. Recipes
  • Farm Events
    • Seed Swap
    • Workshops
Moose Manor Farms

Hurricane Sandy Sandwiches

10/29/2012

2 Comments

 
Picture
Pulled Pork, slaw, and buns all made from scratch.  It was raining outside all day after all :)

Edit 10/30/12:
Due to several responses requesting recipes, I've pulled them together for you.  I sort of don't use recipes... I mean, you'd never know it to see my cookbook collection.  I like to collect cookbooks... because I like to look up recipes, then mostly ignore them.  Primarily, they inspire me or remind me how good certain ingredients blend well with one another, or to remember what temperature to cook the lamb at.  Most of the time, I look up the recipe, survey the contents of the fridge and pantry, then I put together a facsimile of the recipe - it could have any wierdo thing in it before it's done! And, if it's something I make a lot (like bread), I come up with my own way of doing it.  So, here is MY way to make this meal... your pantry (and imagination) may vary:

Picture
Moose Manor Pulled Pork
Feeds a hungry crowd, approx 12 folks

1 (5 pound) pork pork shoulder
1 onion, thinly sliced
3 (12 ounce) cans of root beer
2 c Hickory barbecue sauce
2 t. Hickory Liquid Smoke (optional)




carnivoreandvegetarian.com
1. Place the thinly sliced onion in a layer on the bottom of the crockpot, sit the pork roast on top of that layer of onion, and pour the root beer over the meat. Cover and cook for 6 hours on high or until pork shreds easily with a fork.

2. After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the liquid smoke and barbecue sauce over the pork and stir to combine.

3. Serve on fresh rolls topped with a heap of slaw.

.

Picture
Apple and Yogurt Coleslaw
(adapted and Moosified from Bon Appetit)
Serves 12

    5 c. shredded green cabbage
    2 medium granny smith apples, diced 
    1 c. diced fennel bulb (optional - goes
    great with the tart apples)
    1/2 c. diced red onion
    1 c. nonfat Greek yogurt
    1/2 c. mayonnaise
    2 T. distilled white vinegar
    1 T. fresh lemon juice
    2 t. grated garlic
    Kosher salt, freshly ground pepper


1. Combine cabbage, onion, apple, and fennel in a large bowl. Toss to mix well.

2. Whisk yogurt, mayo, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. 

3. No more than 20 minutes before serving, add dressing to suit (adding earlier will result in a soggy slaw) and toss to evenly coat. I like mine a little dryer than most so I don't need a ton of dressing.

DO AHEAD: Make slaw mix and dressing to hold in separate bowls, cover, then chill.


Picture
Hand Rolled Yeasty
Sandwich Buns
This recipe makes tasty bread!
Serves 12

1 T. active dry yeast
1/4 c. sugar (or 1 T Agave Nectar)
1 c. water at 115 degrees
1 egg
1 t. salt
3 1/2 c. all purpose flour

1. Place yeast and sugar in mixing bowl, add warm water, give a little stir and let it bloom for 5-10 minutes

2. Combine egg and salt and whip with a fork until well mixed


Picture
3. Once yeast has bloomed, add egg mixture, then flour into mixing bowl, mix well.  Knead with lightly floured hands until dough leaves sides of bowl, about 1 minute

4. Remove dough from mixing bowl using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

5. Grease large cookie sheet with shortening. Divide dough into 12 equal pieces. Using greased hands, shape each piece into a ball. Place 2 inches apart on cookie sheet.

Picture
6. Cover and let rise in warm place for approx 2 hours or until tripled in size (about the size of a standard hamburger bun). MooseTip: cover the dough-balls with plastic wrap topped by a dishtowl, then place a casserole dish of hot water in the bottom of a cold oven, slip your cookie sheets onto the racks and close in all that steamy, yeasty goodness until they reach the right size.

7. Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Serve warm, or cool on wire rack.
 

DO AHEAD TIP: After you have shaped the dough into rolls and placed them on the cookie sheet, cover with plastic wrap. You can refrigerate them 4 hours up to 48 hours. Before baking, remove rolls from the refrigerator and follow remaining directions (starting with #6) 


Not pictured, but certainly enjoyed alongside the pulled pork sandwich last night:

Picture
Garlic-Moosebreath
Brussels Sprouts
Serves 2 (or one hungry Moose)

2 handfuls of Brussels Sprouts, halved
2  T. (or 3, whatever) Butter
2 garlic cloves (or more!), minced
Sea Salt



1. Melt butter in medium frypan

2. Add Brussels Sprouts halves, garlic, and salt to taste

3. Over medium-low heat, cover pan and cook for 3 minutes to soften sprouts.  Once they're a Cyndi Lauper bright green, uncover and turn heat up to medium.  Toss and brown until the edges are golden.

4. Enjoy!


OK, I hope you make these recipes your own and manipulate them in a way that makes your tummy sing!  Be well, do good cooking, and keep in touch.
2 Comments
Jo Ann Abell link
10/30/2012 05:56:42 am

Much wind and rain here in central Virginia as well. Like you, I cooked up a bun of food on Sunday, anticipating that we would loose power (we didn't). It was nice to just be able to relax and have a couple of meals prepared in advance! Mostly just watched the storm damage unfold as Sandy went up the coast. P.S. I am Erin Moshier's (the chicken swap queen) mom.

Reply
Dana Kee link
10/30/2012 08:29:02 am

Hi Jo Ann,

Good to hear that you've weathered the storm well. We were ready for snow-pocalypse or something out here in SoMd - LOL! Not that I'm complaining... I feel terrible for folks in New York and New Jersey that were flooded (or worse).

You can never go wrong with having plenty of food on standby and Erin totally inspired me with her Facebook post saying she'd already made pulled pork. I thought, "now that is a tasty complement to my storm stash of beer!"

Enjoy all those Pre-pared meals!

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    Dana

    About Farmrgirl

    Small town Calif. farm-girl leaves the ranch behind for many years of adventure at sea, travels the world, then moves to Washington DC in 2007 where she finds the perfect homestead to settle down: acres of secluded Southern Maryland woods where she goes granola by raising her quality of life, Mastiffs, ducks, chickens, and tomatoes {& one Bengal kitty}... sustainably.


    Our Farm News Delivered Directly to Your Inbox Once a Month.
    Get Newsletter


    +43
    +56°
    +43°
    Washington
    Wednesday, 31
    Thursday   +57° +42°
    Friday   +55° +40°
    Saturday   +54° +42°
    Sunday   +56° +43°
    Monday   +53° +44°
    Tuesday   +55° +41°
    See 7-Day Forecast
    © http://booked.net


    My Blog Archives

    June 2024
    December 2023
    September 2021
    June 2021
    May 2021
    April 2021
    December 2020
    October 2020
    September 2020
    August 2020
    June 2020
    May 2020
    April 2020
    March 2020
    January 2020
    October 2019
    September 2019
    January 2019
    December 2018
    December 2017
    December 2016
    November 2016
    December 2015
    October 2015
    September 2015
    April 2015
    December 2014
    November 2014
    October 2014
    August 2014
    March 2014
    January 2014
    September 2013
    August 2013
    July 2013
    May 2013
    April 2013
    March 2013
    December 2012
    October 2012
    September 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    October 2011
    September 2011
    August 2011
    July 2011
    June 2011
    May 2011
    April 2011
    March 2011
    February 2011
    January 2011
    December 2010
    November 2010
    October 2010
    September 2010
    August 2010
    July 2010
    June 2010
    May 2010
    April 2010


    Stuff I've blogged about

    All
    Agri Monster
    Ancona Ducks
    Art I Love
    Baby Animals
    Bee Hives
    Blogs
    Brooder
    Broody Hens
    Building Projects
    Campbell Ducks
    Cayuga Ducks
    Chicken Plucker
    Chickens
    Chicken Tractor
    Cornish Roasters
    Corporate Organics Myth
    Crunchy Politics
    Ducks
    English Shepherd
    Family
    Farmers Markets & Swaps
    First Aid
    Freedom
    Garden
    Geese
    Goose
    Great Articles
    Harvest
    Hatchery
    Hatching Eggs
    Hawks
    Holidays
    Homemade Incubator
    Injuries
    Khaki Campbell Ducks
    Local Food
    Local Wildlife
    Losses
    Mastiffs
    Military
    Moosemeals
    Moose Meets
    Moyaone Market
    Muscovy
    Muscovy Ducks
    Mushrooms
    My Mooseherders
    Patriotism
    Pecking Order
    Prayer
    Preserving
    Runner Ducks
    Sexing Babies
    Snow
    Summer Harvest
    Washington Dc
    Weather
    Weddings
    Welsh Harlequin Ducks
    Welsummer Chickens



    Prices In Real Time

    RSS Feed

Moose Manor Farms, LLC   |  Moyaone Reserve, Accokeek, Maryland   |  (301) 678- 3533   |    All Rights Reserved 2022   |    NPIP 51-582   |  Newsletter  |   Contact

Woman Veteran Owned Business
Picture
Picture
SPPA Member
Powered by Create your own unique website with customizable templates.
Photo from cinnamon_girl