Post by amarante on Oct 31, 2016 15:05:52 GMT -5
Pulled Pork Barbecue Lasagna
Source: Maria Bruscino Sanchez - The New Lasagna Cookbook
Serves Four
One of my favorite food groups, Southern barbecue, is featured in this lasagna. Serve with slaw, the Tennessee way. Although the sauce takes three hours to cook, the rest of the assembly of this lasagna is easy. Make the sauce one day ahead and then just pull it together for a unique weekend supper.
Sauce
2 pounds country-style pork ribs
3 tablespoons Cajun Dry Rub (page 112)
Salt and pepper
2 tablespoons olive oil
1 large onion, diced
12 ounces beer
2 cups ketchup
¼ cup cider vinegar
1 tablespoon dry mustard
¼ cup Worcestershire sauce
1 teaspoon salt
1 tablespoon chili powder
2 tablespoons molasses
¼ cup water
Filling
2 cups shredded sharp Cheddar, ½ cup reserved for topping
“Noodles”
Eight 7-inch flour tortillas
PREPARE SAUCE
1. Toss ribs with dry rub and salt and pepper.
2. In a Dutch oven, heat olive oil over medium-high heat.
3. Sear ribs on each side. Remove from the pot.
4. Add onion to the pot and cook for 1 to 2 minutes.
5. Add beer and bring to a boil. Using a wooden spoon, scrape up any browned bits on the bottom of the pot.
6. Add ketchup, vinegar, mustard, Worcestershire sauce, salt, chili powder, molasses, and water.
7. Return ribs to the pan. Bring to a boil. Simmer, uncovered, stirring occasionally, for about 3 hours.
8. Remove ribs from the pot. Using two forks, take the meat off the bone.
9. Return shredded meat to the sauce. Discard bones and fat. (Can be prepared one day in advance. Cover and refrigerate.) Before reheating, skim fat off the top and discard.
10. Preheat oven to 375°F.
11. Spray an 11 × 7 × 1½-inch baking dish with nonstick cooking spray.
LAYER BY LAYER ASSEMBLY
12. Spread a thin layer of sauce on the bottom of the dish. Line the dish with two flour tortillas, slightly overlapping.
13. Top with a layer of sauce and one-third of the Cheddar. Top with two flour tortillas.
14. Repeat layers until all tortillas and Cheddar are used up, making four layers.
15. Cover top tortillas with a generous amount of sauce.
16. Top with remaining Cheddar. Advance prep completed. (Can be prepared one day in advance. Cover and refrigerate. Bring to room temperature before baking.)
BAKING
17. Cover with foil. Bake for 30 to 35 minutes. Remove foil and continue to bake for an additional 10 to 12 minutes. Remove from the oven. Let rest 10 to 15 minutes before serving.
“Cajun Dry Rub
There are many great dry rubs readily available in most supermarkets, but here’s a recipe for a favorite homemade rub. You can use it to season the pork in the Pulled Pork Barbecue Lasagna (page 126), too.
1 teaspoon white pepper
1 teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon celery seed
½ teaspoon cayenne pepper
¼ teaspoon salt
In a small bowl, combine all ingredients. Stir to mix in spices. Use immediately or store in an airtight container at room temperature”
Excerpt From: Maria Bruscino Sanchez. “The New Lasagna Cookbook.” St. Martin's Press, 2011-08-04. iBooks.
This material may be protected by copyright.
Source: Maria Bruscino Sanchez - The New Lasagna Cookbook
Serves Four
One of my favorite food groups, Southern barbecue, is featured in this lasagna. Serve with slaw, the Tennessee way. Although the sauce takes three hours to cook, the rest of the assembly of this lasagna is easy. Make the sauce one day ahead and then just pull it together for a unique weekend supper.
Sauce
2 pounds country-style pork ribs
3 tablespoons Cajun Dry Rub (page 112)
Salt and pepper
2 tablespoons olive oil
1 large onion, diced
12 ounces beer
2 cups ketchup
¼ cup cider vinegar
1 tablespoon dry mustard
¼ cup Worcestershire sauce
1 teaspoon salt
1 tablespoon chili powder
2 tablespoons molasses
¼ cup water
Filling
2 cups shredded sharp Cheddar, ½ cup reserved for topping
“Noodles”
Eight 7-inch flour tortillas
PREPARE SAUCE
1. Toss ribs with dry rub and salt and pepper.
2. In a Dutch oven, heat olive oil over medium-high heat.
3. Sear ribs on each side. Remove from the pot.
4. Add onion to the pot and cook for 1 to 2 minutes.
5. Add beer and bring to a boil. Using a wooden spoon, scrape up any browned bits on the bottom of the pot.
6. Add ketchup, vinegar, mustard, Worcestershire sauce, salt, chili powder, molasses, and water.
7. Return ribs to the pan. Bring to a boil. Simmer, uncovered, stirring occasionally, for about 3 hours.
8. Remove ribs from the pot. Using two forks, take the meat off the bone.
9. Return shredded meat to the sauce. Discard bones and fat. (Can be prepared one day in advance. Cover and refrigerate.) Before reheating, skim fat off the top and discard.
10. Preheat oven to 375°F.
11. Spray an 11 × 7 × 1½-inch baking dish with nonstick cooking spray.
LAYER BY LAYER ASSEMBLY
12. Spread a thin layer of sauce on the bottom of the dish. Line the dish with two flour tortillas, slightly overlapping.
13. Top with a layer of sauce and one-third of the Cheddar. Top with two flour tortillas.
14. Repeat layers until all tortillas and Cheddar are used up, making four layers.
15. Cover top tortillas with a generous amount of sauce.
16. Top with remaining Cheddar. Advance prep completed. (Can be prepared one day in advance. Cover and refrigerate. Bring to room temperature before baking.)
BAKING
17. Cover with foil. Bake for 30 to 35 minutes. Remove foil and continue to bake for an additional 10 to 12 minutes. Remove from the oven. Let rest 10 to 15 minutes before serving.
“Cajun Dry Rub
There are many great dry rubs readily available in most supermarkets, but here’s a recipe for a favorite homemade rub. You can use it to season the pork in the Pulled Pork Barbecue Lasagna (page 126), too.
1 teaspoon white pepper
1 teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon celery seed
½ teaspoon cayenne pepper
¼ teaspoon salt
In a small bowl, combine all ingredients. Stir to mix in spices. Use immediately or store in an airtight container at room temperature”
Excerpt From: Maria Bruscino Sanchez. “The New Lasagna Cookbook.” St. Martin's Press, 2011-08-04. iBooks.
This material may be protected by copyright.