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Tuesday
Feb022016

Weekly Coupon: Feb. 2 - 16

Tuesday
Jan262016

Max's Never-Fail Pulled Pork Recipe & More

Max Hospadaruk

Max Hospadaruk

Bulk & Bakery Buyer

buyer@peoplesfoodco-op.org

Hello again, fellow co-opanistas! 

Max here, filling in for Ken this week as he stages an unprecedented escape from the mirror universe. You see, just last week Ken was having a casual conversation with his mirror-self (as one does) and was unwittingly tricked into switching places with his reflection! We all know what happens next: of course his reflection refused to switch back (the mirror universe is awful - everything is backwards) and  of course became hell-bent on convincing Ken's friends and colleagues that it was the genuine article. Lucky for him our Co-op staff isn't so easily duped: Witch-Eye Amulets have no reflection, and since Ken mandated them as part of the official dress code at the co-op (it's a health code thing) we knew right away something was amiss when "Ken" showed up to work without one. I won't bore you with the details of the ensuing struggle, but suffice it to say that the mirror in the unisex bathroom will be out of order until at least next week - please do not be tempted to peek under the temporary curtain we've hung in front of it. 

Regardless of your level of sports-fannery, February is a great time to have friends over, stay inside, and dig into some great food together! Heather over in the Meat department has hooked us up with some classic game-day cuts from local farmers! be sure to check out:  

  • Pork short ribs From Naturally Norm's! My personal favorite, this might be the richest and most flavorful cut of meat in existence. Personally I'm partial to preparing them with a South Carolina style mustard barbeque sauce, but that's the beauty of this finger-licking favorite: there are a million different ways to prepare it, and they all taste incredible! Ribs are 15% off right now at the co-op, so be sure to look for these in the frozen meat section.  
  • Beef ribs, also from Naturally Norm's, are another great choice is you favor a leaner (not "lean," per se, just "leaner"), more meaty rib experience. Cut Korean style to deliver maximum crispy edges while retaining the most moisture and flavor from the bones, these are just about as good as beef ribs can get. Look for them in the Frozen Meat section, also 15% right now! 
  • Chicken wings from Otto's are the beating heart of any game-day feast. I'm told there are many ways to prepare wings, but I've only ever (and only ever will) made them one way: one part hot sauce, one part butter, one part wings, bake/grill until done. Do yourself and your friends a favor and pick up about twice as many wings as you think people will want; you will run out! 
  • The best pulled pork starts with the best pork butts from Farmer Dave's Young Earth Farm - Look for them in the Frozen Meat section at the co-op! I'll do you all a favor, and hook you up with my never fail recipe:  

This recipe was formulated for a crock pot, but before I owned one of those I made it in an enameled Dutch oven (a big iron pot) in the oven @ 300F. 

The sauce ingredients:

3/4 C balsamic vinegar (substitute no more than half with apple cider vinegar at your discretion)

3/4 C Ketchup 

1/3 C Brown sugar (dark brown is best)

1/2 t ground black pepper (more to taste)

1 garlic clove, minced (at least; I generally start with 4 and go up from there. It's hard to overdo the garlic)

1 T Worcestershire (I have substituted tamari - it was definitely good but Worcestershire really is the way to go here)

1 T Dijon Mustard

1/2 t salt (don't overdo this, and maybe skip it altogether if substituting tamari) 

Make sure you make enough sauce to cover the meat about halfway or a little more, then let that mess cook for "many hours." (with the lid on) if you're on a timetable, I think it's usually "ready" in like 3-4 hours, but you really can't over-cook it, so it'd be best to start it in the morning, or make it overnight and re-heat before serving. 

Once the meat pulls apart easily with a fork, tear it up into shreds (either with aforementioned fork, or a potato masher works really well.) remove any bones you encounter at this time (most pork butts don't have bones in the cut, but you can make this with a lot of different cuts, so...) and any super gross gristle you see - though I recommend leaving in as much fat as you can - for flavor. 

Let me know if this isn't the best pulled pork you've ever made, I will gladly take whatever leftovers you have off your hands...

Hello again, fellow co-opanistas!

 

Max here, filling in for Ken this week as he stages an unprecedented escape from the mirror universe. You see, just last week Ken was having a casual conversation with his mirror-self (as one does) and was unwittingly tricked into switching places with his reflection! We all know what happens next: of course his reflection refused to switch back (the mirror universe is awful - everything is backwards) and  of course became hell-bent on convincing Ken's friends and colleagues that it was the genuine article. Lucky for him our Co-op staff isn't so easily duped: Witch-Eye Amulets have no reflection, and since Ken mandated them as part of the official dress code at the co-op (it's a health code thing) we knew right away something was amiss when "Ken" showed up to work without one. I won't bore you with the details of the ensuing struggle, but suffice it to say that the mirror in the unisex bathroom will be out of order until at least next week - please do not be tempted to peek under the temporary curtain we've hung in front of it.

 

Regardless of your level of sports-fannery, February is a great time to have friends over, stay inside, and dig into some great food together! Heather over in the Meat department has hooked us up with some classic game-day cuts from local farmers! be sure to check out:

 

  • Pork short ribs From Naturally Norm's! My personal favorite, this might be the richest and most flavorful cut of meat in existence. Personally I'm partial to preparing them with a South Carolina style mustard barbeque sauce, but that's the beauty of this finger-licking favorite: there are a million different ways to prepare it, and they all taste incredible! Ribs are 15% off right now at the co-op, so be sure to look for these in the frozen meat section.

 

  • Beef ribs, also from Naturally Norm's, are another great choice is you favor a leaner (not "lean," per se, just "leaner"), more meaty rib experience. Cut Korean style to deliver maximum crispy edges while retaining the most moisture and flavor from the bones, these are just about as good as beef ribs can get. Look for them in the Frozen Meat section, also 15% right now!

 

  • Chicken wings from Otto's are the beating heart of any game-day feast. I'm told there are many ways to prepare wings, but I've only ever (and only ever will) made them one way: one part hot sauce, one part butter, one part wings, bake/grill until done. Do yourself and your friends a favor and pick up about twice as many wings as you think people will want; you will run out!

 

  • The best pulled pork starts with the best pork butts from Farmer Dave's Young Earth Farm - Look for them in the Frozen Meat section at the co-op! I'll do you all a favor, and hook you up with my never fail recipe:

 

This recipe was formulated for a crock pot, but before I owned one of those I made it in an enameled Dutch oven (a big iron pot) in the oven @ 300F.

 

The sauce ingredients:

3/4 C balsamic vinegar (substitute no more than half with apple cider vinegar at your discretion)

3/4 C Ketchup 

1/3 C Brown sugar (dark brown is best)

1/2 t ground black pepper (more to taste)

1 garlic clove, minced (at least; I generally start with 4 and go up from there. It's hard to overdo the garlic)

1 T Worcestershire (I have substituted tamari - it was definitely good but Worcestershire really is the way to go here)

1 T Dijon Mustard

1/2 t salt (don't overdo this, and maybe skip it altogether if substituting tamari)

 

Make sure you make enough sauce to cover the meat about halfway or a little more, then let that mess cook for "many hours." (with the lid on) if you're on a timetable, I think it's usually "ready" in like 3-4 hours, but you really can't over-cook it, so it'd be best to start it in the morning, or make it overnight and re-heat before serving.

 

 

Once the meat pulls apart easily with a fork, tear it up into shreds (either with aforementioned fork, or a potato masher works really well.) remove any bones you encounter at this time (most pork butts don't have bones in the cut, but you can make this with a lot of different cuts, so...) and any super gross gristle you see - though I recommend leaving in as much fat as you can - for flavor.

 

Let me know if this isn't the best pulled pork you've ever made, I will gladly take whatever leftovers you have off your hands...

Tuesday
Jan262016

Weekly Coupon: Jan. 27 - Feb. 2

Coupon: Buy 2 Amy's Frozen Pizzas, Save $5