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Recipes
Carolina Pulled Pork Sandwiches
By sarah_carroll
Make dry rub: Mix first 5 ingredients in small bowl to blend
- Sauce:
- For dry rub
- 3 tablespoons coarsely ground black pepper
- 3 tablespoons (packed) dark brown sugar
- 3 tablespoons paprika
- 2 tablespoons coarse salt
- 1 teaspoon cayenne pepper
- 2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)
- For mop
- 1 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon coarse salt
- 2 teaspoons vegetable oil
- 8 pounds (about) 100% natural lump charcoal or charcoal briquettes
- 6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes
- 2 cups cider vinegar
- 1/2 cup plus 2 tablespoons ketchup
- 1/4 cup firmly packed brown sugar, or more to taste
- 5 teaspoons salt, or more to taste
- 4 teaspoons hot red pepper flakes
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly ground white pepper
- Tangy Coleslaw:
- 1 cup mayonnaise
- 1/2 cup Carolina Red Barbecue Sauce
- 1 2 1/2-pound green cabbage, quartered, cored, very thinly sliced
Fish Cakes with Pea Crush
By sarah_carroll
Combine potato, salmon, tuna, onion, garlic, mustard, lemon zest, parsley and some salt and pepper in a bowl, then ...
- 1 cup mashed potato
- 210 g can pink salmon, drained, skin and bones discarded
- 210 g can tuna in oil, drained
- 1 small onion, finely chopped
- 1 garlic clove, fineley chopped
- 1 T dijon mustard
- grated zest of 1 lemon, plus wedges to squeeze
- 2 T finely chopped parsley
- 2 eggs
- 1/2 c milk
- 1 c plain flour
- 200 g panko breadcrumbs
- Sunflower oil, to shallow fry
- 3 cups frozen peas
- 30 g unsalted butter
Pasta e Fagioli
By sarah_carroll
Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine
- 4 sprigs fresh thyme
- 1 large sprig fresh rosemary
- 1 bay leaf
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chopped onion
- 3 ounces pancetta, chopped
- 2 teaspoons minced garlic
- 5 3/4 cups low-sodium chicken broth
- 2 (14.5-ounce) cans red kidney beans, drained and rinsed
- 3/4 cup elbow macaroni
- Freshly ground black pepper
- Pinch red pepper flakes, optional
- 1/3 cup freshly grated Parmesan
- 1 tablespoon extra-virgin olive oil
Caramelized Apple and Calvados Souffle
By sarah_carroll
For caramelised apple, heat butter in a frying pan over medium-high heat, add apples and cook for 3-4 minutes on ea...
- Souffle
- 330 ml milk
- 3 pieces of lemon rind, removed with a peeler
- 80 gm caster sugar, plus extra for moulds
- 50 gm (1/3 cup) plain flour
- 20 gm soft butter, plus extra for greasing
- 20 ml Calvados
- 2 eggs, separated
- 1 Granny Smith apple, thinly sliced crossways using a mandolin
- For dusting: pure icing sugar
- Caramelised apple
- 40 g butter
- 4 Granny Smith apples, peeled, cored and cut into eighths
- 100 gm pure icing sugar
- 30 ml Calvados
- 50 ml pouring cream
Fruit and Oat Muesli
By sarah_carroll
Mix first 4 ingredients in large bowl
- 1 1/4 cups quick-cooking oats
- 2/3 cup reduced-fat (2%) milk
- 2/3 cup plain low-fat yogurt
- 1 teaspoon vanilla extract
- 2/3 cup fresh orange juice
- 1/4 cup honey
- 1 1/2 cups grated peeled red-skinned apples (about 2 medium)
- 1 cup chopped raw almonds
- 3 cups chopped fresh fruit (such as apples, pears, and peeled oranges)
Caramelized Cumin Roasted Carrots
By sarah_carroll
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray
- Nonstick vegetable oil spray
- 12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons cumin seeds
- 2 teaspoons coarse kosher salt
Chicken Involtini with Smoked Mozzarella
By sarah_carroll
Flatten chicken to 2cm thickness
- 4 150g chicken breast fillets
- 1/4 c EVOO
- 2 T chopped oregano leaves
- 2 T chopped Italian parsley
- 1 garlic clove, pressed
- 16-24 slices pancetta
- 250 g smoked mozzarella
- 200 g jar roasted red and yellow capsicum strips
Almond, Pea and Coriander Pilaf
By sarah_carroll
Heat half the oil in a large saucepan over high heat
- 2 tbs olive oil
- 6 (about 800g) chicken thigh fillets, cut into 3cm pieces
- 1 brown onion, finely chopped
- 1 tbs finely grated ginger
- 1 fresh long green chilli, seeded, finely chopped
- 2 tsp ground coriander
- 1 tsp cumin seeds
- 8 curry leaves
- 1 1/2 cups (300g) basmati rice
- 2 3/4 cups (685ml) chicken stock
- 1 1/2 cups (230g) peas
- 1/2 cup (65g) toasted slivered almonds
- Coriander and mint sprigs, to serve
Eggplant Caprese with Grilled Tomato and Basil Vinaigrette
By sarah_carroll
Prepare barbecue (medium heat)
- On the grill
- 1 (1-pound) globe eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
- Olive oil (for grilling)
- 1 large plum tomato (about 4 ounces)
- For the dish
- 1/3 cup chopped fresh basil plus sprigs for garnish
- 1 tablespoon white wine vinegar
- 1/4 cup olive oil
- 2 (7- to 8-ounce) balls fresh or buffalo mozzarella cheese, drained, thinly sliced
- 2 pounds (about 4 large) heirloom tomatoes (preferably assorted colors), thinly sliced
Shanghai Chicken Wings
By sarah_carroll
Whisk together hoisin sauce, rice wine vinegar, garlic, chili flakes, and five-spice powder in a medium bowl; set a...
- 1/3 cup hoisin sauce
- 1/4 cup rice wine vinegar
- 1 clove garlic, finely chopped
- 1 tsp. crushed chili flakes
- 1 tsp. Chinese five-spice powder
- Peanut oil
- 1 lb. chicken wings, drumsticks
- and wings separated
- Kosher salt to taste