Chef Aaron'sWHAT'S COOKIN'
Chef Aaron's
WHAT'S COOKIN'
Welcome to Chef Aaron's "What's Cookin' " Section. Check here often for postings of special menus, recipes and news from Durty Nellie's kitchen.
CHEF AARON'S BLOODY MARY MIX WINS THREE AWARDS
Congratulations to Chef Aaron who competed in the Annual International Fiery Food Challenge in Texas in September and brought home three awards! Our chilehead chef and his Ahrun's Famous label won 1st place in three categories for his "Outrageously Delicious Bloody Mary Mix". His wonderful drink mix landed 1st Place Bloody Mary Mix, 1st Place People's Choice Award and Best In Show (over 850 entries).
Now that we've tantalized your vodka-loving tastebuds, you must stop into Nellie's and try this amazing concoction. We will be doing a Bloody Mary Bar every Sunday during football season featuring Ahrun's Famous award-winning mix.
Upon his triumphant return from Texas, Chef Aaron and Durty Nellie's received a rave review from Daily Herald Food Editor Deborah Pankey who praised the kitchen for its creativity and flair with a broad-appeal menu and for taking the meals "far beyond your standard pub fare". And her kids liked it too!
Last year, Ahrun's Famous “Carolina Mustard" barbecue sauce won several awards as well and was featured on the Food Network this summer. He also will appear in the next issue of Chile Pepper magazine.
Aaron's next venture will be fresh salsa which should be out in about three months. Can't wait to try it!
For information on how to order Ahrun's Famous gourmet sauces, click here:
Ahrun's Famous Carolina Pulled Pork Sandwich
Printable version
| Pulled Pork |
|
| 3 to 4 pounds boston butt pork roast |
|
| 6 to 8 kaiser rolls |
|
| Carolina Cole Slaw |
|
| 3 cups shredded cabbage |
|
| 1 small green pepper, thinly sliced |
|
| 1/4 cup thinly sliced onion |
|
| Slaw Dressing | |
| 4 teaspoons sugar |
|
| 1 tablespoon vegetable oil | |
| 3 tablespoons cider vinegar | |
| 11 teaspoons dijon-style mustard |
|
| 1/2 teaspoon celery seeds |
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| salt and ground pepper to taste |
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if using a rub, sprinkle it thickly over the roast and allow it to sit, covered at room temperature for 3 hours. start a fire and place roast on a rack. place a drip pan beneath the grill as this roast will drip a lot of fat. smoke the roast with 200 deg. f. smoke for 4 or more hours or until it is falling off the bone or internal temp. reaches 170 deg. f.
mix the ingredients together for the salad in a bowl.
combine all ingredients for the dressing in another bowl. pour the dressing over the salad and mix well.
cover and refrigerate for 2 hours.
remove the roast from the smoker and transfer to cutting board, allow to sit for twenty minutes.
with your fingers, remove any skin and fat from the roast. pull the pork into thin pieces about an inch and a half long.
place pulled pork in a large bowl and pour enough ahruns famous carolina mustard bbq sauce to thoroughly coat pork.
to serve, place the pork on the buns and top with cole slaw.
yummy
yield: 6 to 8 servings