Wednesday, April 15, 2015

Pulled Pork Mac n' Cheese

Can you believe this fabulous recipe is included in a romance series? Well it is and what could be better than romance and recipes? When I was asked to participate in this #Recipe Book Blog Tour I jumped at the chance and I couldn't be happier.

Terra Kelly is a fellow foodie, friend, a great blogger over at Cafe' Terra and now an author, where she combines both talents into one deliciously steamy romance novel, featuring some of her sensational recipes!

Need You, The Winters Family Series Book 2 is a "Heartwarming story of love and new beginnings!" After Alyssa and her daughter experience a horrible tragedy, she realizes a change of scenery is needed to help move on from the past. She ends up in Idaho, opens a cafe, and continues to live life in the past for the next two years. Until Alex arrives in Boise. Alex is the youngest Winters brother, a chef in Los Angeles. When he loses his job, he decides it’s time to leave the big city behind. He finds a job opening in Boise, Idaho for an Executive Chef position. He lost his job and girlfriend in the same day, now it’s time to just focus on work, or so he thought.  With so much sadness, can Alex show Alyssa it’s okay to love again? Will Alyssa realize she needs Alex to help her let go of the past?

Recipes included in this book:
Alyssa’s Favorite Pizza: Wood Smoked Pork Shoulder, Arugula and Mushroom Pizza
Kitchen Sink Beef Brisket Chili
Aunt Anna’s Special Apple Pumpkin Strudel
Lexie’s Favorite Strawberry Cheese Danish
Lexie’s Special Mac ‘n Cheese Pizza with Beef Brisket and Vegetables
Pulled Pork Mac ‘n Cheese

So now, let's see what all the fuss is about with this fabulous recipe! I made a few minor adaptations, but I promise you will love this "down home, feel good, comfort food with family or friends" recipe. While I make pulled pork all the time, I had never once considered combining it in mac 'n cheese ... mmm mmmmmm good!

Mac n' Cheese:
1 lb (16 oz box) pipette noodles, cooked (I used Elbow macaroni)
8 Tbsp salted butter
8 Tbsp flour
6 cups heavy cream
4 cups (40 oz) cheese: 16 oz container ricotta cheese, 2 cups shredded Vermont cheddar, 1 cup shredded pepper jack cheese (I used Sargento's 4-Cheese Mexican Blend, and Shredded Sharp Cheddar)
½ tsp ground nutmeg
6 scallions, sliced (use white and green portion)
2 Tbsp fresh parsley, chopped finely
½ tsp pepper
2 tsp salt
hot sauce to taste

Pork Shoulder Marinade (recipe by Steven Raichlen):
12 cloves garlic, chopped finely
4 tsp coarse salt
1½ cup fresh lime juice
½ cup dry white wine
2 Tbsp red wine vinegar
4 tsp hot sauce
6 Tbsp fresh parsley, finely chopped
4 scallions, white and green portion finely chopped
2 Tbsp fresh rosemary, finely chopped
9 lb pork shoulder (I used a Boston Butt)

For Marinade: Prepare marinade the night before you will prepare the pork shoulder. Let pork shoulder rest in marinade for about 12 hours, turn the pork a few times to ensure all the sides of the shoulder are touching the marinade.

In large marinade bag: Add garlic, salt, lime juice, white wine, red wine vinegar, hot sauce, parsley, scallions, and rosemary, mix together and then add the pork shoulder. Let marinate for 12 hours.

To cook pork shoulder: In roasting box or oven, let cook for 4-6 hours, or until it is 165 degrees F. Let rest for ½ hour. Shred meat with fork. (I poured one cup of the marinade over the pork, placed it in a large roasting pan, covered the pan tightly with aluminum foil, and baked it in the oven at 200 degrees for 12 hours). 

For mac n' cheese: Preheat oven to 350 degrees F. In dutch oven or large stock pot, on stove top heat pan on medium heat, melt butter, then slowly add flour and whisk the butter and flour together to make a roux, stir continually for about 3 minutes.

Then slowly add in cream, whisking cream and roux together. Next add nutmeg, cover and let simmer for 10 minutes, or until sauce has thickened and leaves layer on spoon.

Stir in ricotta cheese, cheddar and pepper jack cheese, scallions, parsley, season with salt and pepper, then add hot sauce to taste.

Fold in pulled pork, cooked pasta and pour in 9 x 13 inch casserole dish.

Bake mac n' cheese for 20 minutes or until starting to bubble. Turn oven to broil. Top mac n' cheese with shredded cheese and place under broil for about five minutes, or until browned.

Serves: 10

Get your copy of Need You on Amazon

Isabel Sloane grew up in suburban Philadelphia, and recently relocated to the North Carolina coast, renting a little cottage by the beach and working as a reporter. Her history with men, nothing to write home about. Drew Winters is a firefighter, who has spent his entire life in Wilmington, NC. After several failed relationships, he’s sworn off women altogether. When Isabel meets Drew, something’s going to give.  Can Drew convince Isabel he is not like the other men she has dated? Can Isabel prove to Drew that she’s not self-absorbed like all his past relationships. Will they be able to get beyond their chemistry for each other, and finally use the “L” word.

Recipes included in this book:
Connie’s Bourbon Lemonade Cocktail
Melt in Your Mouth Sweet Rolls
Cherry Limeade {Please Forgive Me} Cheesecake
Roasted Vegetable Chicken Salad
Roasted Vegetable Swirl Egg Bread

Get your copy of Catch Me on Amazon