It's time for another original episode of Slashfood in the Kitchen with Marisa (that's me!) and Scott. This time we make a classic yellow birthday cake from scratch and top it with a chocolate seven minute frosting. It's a quick and delicious way to make someone feel loved on their special day and do it in no time at all.
The cake recipe came from my copy of the Gourmet Cookbook (the big yellow one that came out a few years ago) but you can also
St. Patrick's Day: Boiled Smoked Pork Shoulder & Vegetables P2
Add your Black Peppercorns and any other spices. I used a couple of tablespoons of assorted spices and pickling spice. Next time I would add even more.
Pour in several bottles of dark beer. I had Guinness available, but next time I would go with something richer and fuller since Guinness is on the light side when it comes to dark beer.
Bring the pot to a boil and then immediately lower to a bare simmer. You want to cook this low and slow....
St. Patrick's Day: Boiled Smoked Pork Shoulder & Vegetables P4
Now it's time for the garlic. Separate the cloves from the heqad and lay them on the cutting board. One at a time lay your knife on top of the clove. Make sure the edge is on the cutting board. Place the heel of your hand on the side of the and firmly press down until the clove is crushed.
See how the clove is crushed and popping out of the skin?
Repeat with all your garlic.
Throw...
St. Patrick's Day: Boiled Smoked Pork Shoulder & Vegetables P5
Here's the rutabaga, sometimes called yellow turnip or horse turnip. they have a great sweet and rich flavor. they are covered in a waxy coating that keeps them fresh all winter long. they actually get sweeter as time goes by.
Rutabagas are a VERY firm/tough veggie. They are the somewhat hard to cut so be careful. First remove a slim slice from the top and bottom. This will give you a firm and smooth place to set down on your cutting board.
Slowly work your way around the...
St. Patrick's Day: Boiled Smoked Pork Shoulder & Vegetables P6
Cut the cabbage in half along the stem/core and repeat. Leaving the core in will help hold the cabbage together during cooking. Place aside for later. You will add them and the onions to the pot exactly 15 minutes before the roast will be done.
Trim the ends off of your carrots. Don't bother peeling or cutting them, they are fine as is unless you use HUGE carrots. Place aside for later. You will add them and the other root vegetables to the pot exactly 25 minutes before the roast will be done.
St. Patrick's Day: Boiled Smoked Pork Shoulder & Vegetables P7
Get together your potatoes. I like to use a mix. I have baby Peruvian Purples, fingerlings, and White Maine Potatoes from Aroostook County way up north where most of the potatoes are grown. I am using all waxy skinned potatoes since they stand up to boiling well. Russet potatoes fall apart when you boil them so stick to boilers.
The Peruvian Purples and Fingerlings don't need cutting or peeling so set them aside for later. You will add them and the other root vegetables to the pot exactly 25 minutes before the roast will be done.
St. Patrick's Day: Boiled Smoked Pork Shoulder & Vegetables P8
Your last step is to prepare the onions. Care fully peel your sweet onions leaving the stem.
Cut them into quarters the same way you did the cabbage so that the stem will keep them from falling apart. You will add them and the cabbage to the pot exactly 15 minutes before the roast will be done.
St. Patrick's Day: Boiled Smoked Pork Shoulder & Vegetables P9
Carefully use tongs or several slotted spoons to remove the smoked pork shoulder from the pot and place in a bowl or platter to cool.
carefully remove the vegetables from the pot and set aside or take them to the table.
There are two ways you can serve the meat. The first is cut it into slices and serve. The only problem is that the meat can dry out quickly as I noticed immediately. The second way is to wait until the meat cools down a bit and...
