Bourbon- And Maple-Grilled Acorn Squash
Bourbon- And Maple-Grilled Acorn Squash
I prefer to grill-roast acorn squash instead of other varieties because it cuts so easily into neat wedges. The curve of a wedge nicely captures a pool of glaze that beautifully burnishes the surface.
Read more about this recipe in Diane Morgan's Grill Every Day.
Slow-Cooked Pulled Pork In Barbecue Sauce
Slow-Cooked Pulled Pork In Barbecue Sauce
If you think far enough ahead, this pulled pork recipe is an easy, smoker-free way to get a good dose of barbecue. The sauce is a pretty traditional one—vinegary and mustardy. The addition of sambal oelek gives the whole thing a little kick.
A Cajun specialty, étouffée is a succulent, tangy sauce usually made with crawfish or shrimp. The word étoufée comes from the French étouffer (to smother), and that's it exactly: rich and tender crawfish tails smothered in a spicy blanket of flavorful sauce.
Read more about this recipe in Virginia Willis' Bon Appétit, Y'All.
If you're making bacon, think twice about tossing the fat. Smoky bacon fat both flavors the lavash and gives it an almost biscuit-y texture -- flaky and reminiscent of old-school Southern food.
Read more about this recipe at the Cookthink blog.
Here's a quick version of the classic hoppin' john that uses canned beans instead of dried. The bacon compensates for the smoky flavor that you'd get by cooking dried peas for a long time with a ham hock. For a heartier dish, cook the rice with a tablespoon of butter.
