Monday, August 30, 2010

Eat for a Week, Episode 24: Pulled Root Beer Pork

This recipe was inspired by one that was told to me by a co-worker. Of course, I couldn't leave well enough alone so I had to play with it a little. The grocery bill on this was about $12, and I think it's the best $12 I've spent in quite a while. I had to get the meat, garlic, lemon, and root beer.


crock pot (aka slow-cooker)
baking sheet


For pulled pork:
3.75 lbs pork loin
7 cloves garlic, crushed
2 bay leaves
1/2 tsp cayenne pepper
root beer
salt & pepper to taste
2 dill pickles, finely chopped

For sauce:
1 C mayonnaise
2-3 Tbsps prepared horseradish
1 Tbsp white vinegar
juice of 1 lemon
salt & pepper to taste

For potatoes:
3 lbs potatoes
2 Tbsps olive oil
1 Tbsp garlic powder
1 Tbsp ground cumin
salt & pepper to taste


For pulled pork:
In the crock pot, combine pork, garlic, bay leaves, cayenne, salt & pepper.
Add enough root beer to just cover ingredients.
Turn crock pot to Low and leave it alone for 6-10 hours.
Remove meat from crock pot (leave the liquid) and shred with a couple of forks, allow to cool.

Whisk together mayo, horseradish, vinegar, lemon juice, and salt & pepper. If necessary, refrigerate until ready to use.
Once the pork has cooled somewhat, mix in the sauce and diced pickles. (If the pork is too hot, the sauce will separate.)

For potatoes:
Wash potatoes and slice into wedges.
Toss with olive oil, garlic powder, cumin, salt and pepper.
Spread into an even layer on a baking sheet and bake in a 400°F oven for about 45 minutes.
Allow to cool 5-10 minutes before serving.

Music for this episode is "Family Reunion (Part 3) from The Hybiscus Journals' latest EP, "Chaotic Meditations" available at

Wednesday, August 25, 2010

Eat for a Week, Episode 23: Hummus-stuffed Gyro Loaf

This was filmed back in March. I finally managed to edit the video back in June but am just now doing the write-up and it's August. As a result, I have no idea precisely which ingredients I had to buy or what they cost me, and that grocery receipt is long gone.

Now that school schedules are finally settling down for the fall, I'm hoping to get back into a regular routine of cooking, editing & posting. Thanks again for watching!


aluminum foil (optional but very helpful)
baking dish
cooling rack (optional)
food processor/blender
mixing bowl


1 can chick peas, drained
2 Tbsp olive oil
1 Tbsp dry parsley
1 tsp ground cumin
Juice of one lemon
4 cloves garlic, roughly chopped
2/3 C tahini
salt & pepper to taste

3 lbs ground beef
1 onion
5 cloves garlic
1 Tbsp dry thyme
1 Tbsp dry marjoram
1 Tbsp dry parsley
1 Tbsp dry rosemary
1/2 Tbsp ground cumin
salt & pepper to taste


Combine ingredients and blend into a smooth paste. You can use either water or some of the strained chick pea liquid to thin it out if you like, but you'll want the hummus to be on the thick side for this application.

Combine all ingredients except the beef in a food processor and pulse until well chopped.*
In a bowl, combine beef with chopped aromatics and mix until evenly incorporated.
Spread meat mixture into a large rectangle 1"-2" thick on a sheet of foil.
Mound the hummus along one edge of the meat mixture.
Using the foil to help you, roll the meat around the hummus. Seal the ends of the loaf and transfer to a baking dish.**
Bake at 375° for 45-90 minutes.
Allow to cool 15-20 minutes before serving.

Music for this episode was Exploration No. 4 by The Hybiscus Journals. Download it for free here.

Also, please feel free to check out their newest record, "Chaotic Meditations"

* If you don't have a food processor, that's fine, just be sure to chop the garlic and onion very finely.
** Placing a cooling rack inside the baking dish will help raise the loaf out of its drippings during cooking.