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| Not just the Fall Guy anymore |
Our house has no air-conditioning, unless you count the constant chill provided by La Nina and the Summer of 2011. We did, however, hit a stuffy 78F inside yesterday--perfect weather to grill out. In preparation, I had bought a monster bag of charcoal briquets (my husband is a purist) and then left them in that very bottom rack of the grocery cart and driven home. Grrr...
If this ever happens to you on what promises to be a hot day, consider some summer slow-cooker meals. Just like the barbecue, the slow-cooker doesn't heat up your house. No slaving over a hot stove! Here are three I've made this summer, using Market ingredients and pantry staples:
Slow-Cooker Pulled Pork (this one requires planning!)
1 pork roast from Skagit River Ranch or Sea Breeze Farm or Samish Bay
1 bottle BBQ sauce of your choice OR
1 c ketchup
1 c chili sauce or salsa or taco sauce or even pizza sauce
1/4 c mustard
a few Tbsp soy sauce or teriyaki sauce or Worcestershire
a couple Tbsp honey (we have the big jar of Daniel's Honey)
minced garlic, to taste (we like a few good-sized cloves)
dash of hot sauce or Cayenne or red pepper flakes
Mix sauce ingredients and marinate roast the night before. Then dump everything in the slow-cooker, add another 1/2c-3/4 c water, depending on how "saucy" you like things, and cook on low 8-10 hours. Shred meat and serve over rolls. (I bought a baguette from Snohomish Bakery and just cut it in several pieces.)
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Black-Bean Burritos
1 lb dried black beans from Alvarez Organic Farm
2 tsp chili powder
1 clove minced garlic
1/2 tsp cumin
1 small onion, chopped
1/2 tsp salt
1 jalapeno, seeded and chopped (several farmers have jalapenos at different times)
6 c water OR, even better, 5 c water and 1 c leftover red wine
Throw it all in the slow cooker and cook on high for 4-6 hours. Check the beans at 4 hours. Alvarez beans are fresher, so they will take less time to cook. If you can't be bothered to watch the beans, set the cooker on low and let it go for longer.
Serve with tortillas and desired condiments. I usually scramble some Skagit River Ranch eggs and make them "breakfast" burritos.
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Thai-Style Peanut Pork (adapted from Not-Your-Mother's-Slow-Cooker Cookbook)
1 pkg Skagit River Ranch Pork Stir-Fry, thawed. (I've also thrown it in totally frozen and cooked a little longer)
2 bell peppers of any color, cut in big chunks. The farmers have lots of them now!
1/3 c teriyaki sauce
2 Tbsp vinegar
2 cloves of garlic, minced
dash of hot sauce or red pepper flakes
Throw it all in and cook on low for about 3-4 hours. Then stir in 1/4 c peanut butter. Serve over rice, passing chopped scallions or crushed peanuts for garnish.
Needless to say, the perfect side to any of these would be a fresh salad, leaf or chopped. With the Thai Pork, I often steam some broccoli or green beans or peas and just add them to the finished dish because the sauce is so luscious. Couldn't be simpler, so hit the Market this week and don't despair if the charcoal or propane runs out.
