uh huh.

Spicy Coleslaw Burger!

That's not healthy.

But it is deliciously yummy.

Creole Pulled Pork

I do love a good crock pot recipe that will feed you for days. I combined this crock pot love with my current obsession with creole seasoning and boom! Not cooking for at least three more days. I went with a five pound piece of meat and let it cook a smidgen longer. I swapped out the mix of paprika/salt/pepper for Tony Chachere's Creole Seasoning and added a lot more than the recipe called for both before the cooking and after the meat shredding. It's not a saucy bbq but that's good because you can have it plain with the creole spices or customize it by added the desired amount of bbq sauce to your sandwich. I topped it off with asiago cheese and some spicy sriracha coleslaw (just add the desired amount of sriracha to mayo and throw in the shredded veggies). It's been a big hit and I haven't heard Mr. Lawyer complain about being hungry all weekend.

Creole Seasoned Pulled Pork

(from the Food Network Magazine)

Ingredients:
1/2 cup apple cider vinegar
1/3 cup ketchup
1/4 cup plus 2 tablespoons spicy brown mustard
1 tablespoon molasses
2 tablespoons packed light brown sugar
2 teaspoons paprika (or replace spices with creole seasoning)
Kosher salt and freshly ground pepper
1 3-to-4-pound boneless pork shoulder
2 links andouille sausage
1/3 cup mayonnaise
8 soft sesame buns
Pickle slices and potato chips, for serving
Directions:
1. Whisk 1.5 cups water, the vinegar, ketchup, 1/4 cup mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker.
2. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl or use an equal amount of creole seasoning. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours.
3. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes.
4. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt or add more creole seasoning (I think I added in between 1 to 2 tablespoons).
5. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips.

Spicy Slaw!

Mr. Lawyer requested coleslaw to go with our bbq ribs. Not only is bbq and coleslaw a match made in heaven but he hoped to control the amount of dressing in the dish to make it a tad more healthy. While this recipe is still just a ton of mayo we were able to make our coleslaw a bit on the dry side, hopefully this decreased the calories just a tad.

This recipe was spicy! It was different than regular coleslaw and it really grew on me. If you're not a fan of spice you can add less dry mustard. You could shred your own veggies but I picked up a bag of pre-shredded broccoli slaw because I didn't want to fight with my mandoline (we have a love-hate relationship). I'm off to eat the rest of the spicy coleslaw!

Spicy Coleslaw!

(adapted from Bobby Flay)

Ingredients:

1 bag of pre-shredded coleslaw 

3/4 cup mayonnaise
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard (or less depending on your tastes)
Salt and freshly ground pepper, to taste
Directions:
1. Whisk together the mayonnaise, sugar, vinegar, mustard, salt, and pepper in a medium bowl, and then add to the cabbage mixture. 

2. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.