It is a truth universally acknowledged that with hungry people to feed and a cold wind blowing out there, you can never have too much comfort food ready to dish out. Here, therefore, are easy recipes for a tasty pulled pork dish to cook in your slow cooker (crock pot), and for a couple of savory, rib-sticking soups. Invite diners into the kitchen if the good cooking aromas haven't already drawn them there, and serve the food straight from the pan.
SPICY PULLED PORK
1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon dried oregano
3 pounds pork shoulder roast, cut into 1-inch pieces
16-ounce can diced tomatoes
1 cup ketchup
1 medium onion, chopped
2 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon hot pepper sauce
Hot cooked noodles, green beans, optional side dishes
Combine cumin, garlic powder, salt and oregano in large bowl. Add pork; toss to coat well. Stir in tomatoes with their liquid, ketchup, onion, vinegar, molasses and hot pepper sauce.
Place mixture in 4-quart slow cooker (crock pot). Cover. Cook on high-heat setting 4 to 5 hours, or low-heat setting 8 to 10 hours, stirring occasionally, until very tender. Then, using two forks, pull meat apart into shreds.
Serve with hot cooked noodles and green beans, if desired. Makes 8 servings. — Tabasco
CREAMY CORN BISQUE
(Prep time 30 minutes, cooking time 15 minutes)
For the pepper cream:
7-ounce jar roasted red peppers, drained and patted dry
3 tablespoons sour cream
2 tablespoons cayenne pepper sauce
For the bisque:
1 tablespoon olive oil
1 large leek (white portion only) well rinsed and chopped
2 carrots, diced
3/4 teaspoon dried basil leaves
14 1/2-ounce can reduced-sodium chicken broth
3/4 pound potatoes, peeled and cut into 1/2-inch pieces
10 3/4-ounce can condensed cream of corn soup
1 cup half-and-half
1 cup frozen corn
1/4 teaspoon salt
1 tablespoon cayenne pepper sauce
To make the pepper cream: Combine roasted peppers, sour cream and 2 tablespoon cayenne sauce in blender or food processor. Cover; process until pureed. Set aside.
Heat oil in large saucepan. Add leeks and carrots; cook over medium heat 4 minutes until just tender. Add thyme and basil; cook 1 minute. Stir in chicken broth and potatoes. Bring to a boil. Reduce heat to low; cook, covered, 5 minutes or until potatoes are just tender. Stir in corn soup, 1 cup water, half-and-half, corn and salt. Bring just to a boil. Reduce heat to low; cook 3 minutes, stirring. Stir in cayenne pepper sauce.
Ladle soup into bowls. Top with dollop of reserved red pepper cream; swirl into soup. Garnish with chives, if desired. Makes 6 servings (7 cups soup), and 1 cup pepper cream. — Frank's Redhot
HOPPIN' JOHN SOUP
(Preparation 15 minutes, cooking time 20 minutes)
4 strips uncooked bacon, chopped
1 large onion, chopped
2 cloves garlic, minced
Two 15-ounce cans black-eyed peas, undrained
14 1/2-ounce can reduced-sodium chicken broth
3 or 4 tablespoons cayenne pepper sauce
1 teaspoon dried thyme leaves
1 bay leaf
2 cups cooked long grain rice
2 tablespoons minced fresh parsley
Cook bacon, onion and garlic in large saucepan over medium high heat 5 minutes or until vegetables are tender. Add peas with liquid, broth, 1/2 cup water, cayenne pepper sauce, thyme and bay leaf. Bring to a boil. Reduce heat to low; cook, covered, 15 minutes, stirring occasionally. Remove and discard bay leaf.
Combine rice and parsley in medium bowl. Spoon rice evenly into 6 serving bowls. Ladle soup over rice.
Note: For an alternative presentation, pack rice mixture into small ramekin dishes. Unmold into soup bowls. Ladle soup around rice. Makes 6 servings. — Frank's Redhot