Modular Meals - Helping People On-the-Go Use All the Food from All Their Meals

Posted @ Jun. 30 2011 08:17AM by Ray - food

By Colleen Fong

Pulled Pork Twist
(with Classic Summer Sides)

For the quickest, most delicious spread of the summer, use left-overs from this trilogy’s base recipe “Juicy Pork Roast for June,” found in last month’s Inside Gwinnett Magazine. Part II gives the classic southern pulled-pork sandwich an Asian twist. Peanut satay sauce can be found in local grocery store international aisles. Look for additive-free brands.
This recipe’s salad vegetables help compensate for its pork indulgence. Avocados supply health-related benefits. They contain: vitamins K, B6, C, and E; fiber; potassium; folic acid; copper; carotenoids; and oleic acid—a monounsaturated (or so-called) healthy fat. Black skinned and slightly softened ones work best in this module’s salad.
Cucumbers are a low-carbohydrate vegetable, and thus a desirable component of the salad.

Carrots are loaded with antioxidant carotenoids, which convert into vitamin A after entering the body, and Vitamin A is an antiviral agent. Carrots may help improve night vision and are anticarcinogenic as well.
Potatoes are rich in potassium, which plays a role in muscle performance and helps improve nerve response to stimulation. Their skins are a good source of fiber.
Garlic paste is available in local grocer’s vegetable sections.

Cooking Ingredients

·         Left-over steamed New Potatoes

·         3 Scallions^*, chopped

·         2 Celery^* Stalks, chopped

·         Salt and Pepper^*

·         1 C Mayonnaise^*

·         1 t Dijon Mustard^*

·         2 t Garlic Paste^*

·         2 Avocados, cut into 1” cubes

·         ½ C Chopped Carrots^*

·         2 Cucumbers, peeled, seeded and thinly sliced into ⅛” horizontal crescents

·         4 Sandwich Rolls (onion, Kaiser, ciabatta)

·         Peanut Satay Sauce

·         ½ of left-over Pork Butt Roast in Sauce, broken up with a fork

 

Equipment

·         1 Cutting Board^*

·         Sharp Chef’s Knife^*

·         Measuring Spoons^*

·         Measuring Cups^*

·         Small Mixing Bowl^*

·         Large Plastic Spoon^*

 

Preparation

·         Using a fork roughly cut left-over potatoes, with skins on, into bite-sized pieces.

·         Mix potatoes in intended serving bowl with ⅓ of the chopped scallions and chopped celery. Season all ingredients with salt and pepper.

·         Blend mayonnaise, mustard and garlic paste in mixing bowl. Fold the blend into potato mixture to make potato salad and serve in that bowl.

·         Place avocados, chopped carrots, remaining chopped scallions, and sliced cucumbers into intended serving bowl. Season with salt and pepper and mix together with large plastic spoon until avocados hold it together. Serve cold vegetable salad in that bowl.

·         Warm rolls in 300° oven until just warm to touch, about 5 minutes. Remove the rolls and slice them open.

·         Spread about 1 T of peanut satay sauce on each side of each roll.

·         Warm left-over meat and sauce. Place a heaping scoop onto each roll’s bottom and put its cover on.

·         Serve sandwiches and salads for a delicious summer meal.

See Inside Gwinnett Magazine next month for a recipe using left-overs from this base.