Tuesday, February 22, 2011
Inspiration Nation Southern Boiled Dinner - 2/22/11
READ THE RECIPE FROM START TO FINISH. GATHER ALL THE INGREDIENTS AND COMPLETE THE PREP WORK (MINIMAL!) BEFORE STARTING TO COOK
For the "Pot Likker"
About 6 quarts of water in a large, deep pot
3 large cloves peeled garlic
1 bay leaf
2 tablespoons Paula Deen's House Seasoning
2 tablespoons Lawry's seasoned salt
2 tablespoons Tabasco brand chipotle pepper hot sauce
8 tablespoons (1 stick) butter
The Main Event:
1 - 2 1/2 pound smoked pork shoulder butt
1 pound fresh Brussel sprouts, stem end trimmed
1 1/2 pounds tiny new potatoes
1 or 2 small rutabagas (yellow turnips), peeled and cubed
1 pound Melissa brand boiler onions, peeled; leave the root end intact
Remove the plastic from around the pork, but leave the netting intact. Place the pork in your pot, and cover with water. Do not overfill, as you will be adding the vegetables a little later. Turn heat on high, and add the House Seasoning, seasoned salt, and Tabasco to the water. Bring to a boil, then reduce to medium. Tilt the lid onto the pot so some of the steam can escape, then cook for 1 hour. Add the rutabaga and cook 15 minutes. Add the butter and the remaining vegetables and cook another 20 minutes or until they are done.
Remove the pork to a cutting board, and while still hot, carefully pull off the netting and discard. Cover with a little foil and let sit about 15 minutes. With a slotted spoon, remove all of the vegetable from the liquid and place in a 9x13 aluminum tray or baking dish. Discard the bay leaf. Turn the heat under the pot on high and bring to a boil. Now reduce the liquid in the pot by at least half. It will still be thin, but it will look richer and buttery. Ladle some of the buttery liquid over the vegetables in the dish.
Slice the pork thinly and arrange over the vegetables. Ladle more of the buttery pot likker over the meat. Serve immediately or cover and refrigerate for the next day's meal. Reserve as much of the remaining pot likker as you like. You can use it to moisten the dish before reheating, or put out as a gravy, or offer to real southerners with some corn bread for dipping.