Monday, July 06, 2015

Barbecue Pork and Kohlrabi Remoulade

Tuesday 30 June
We bought an experimental bulb of kohlrabi at the Farmers' market, and today we used the benriner on it for a recipe from the amusingly named blog, "The Crisper Whisperer."  Kohlrabi's flavor is not quite as subtle as celeriac's, so this remoulade benefited from a good shake of celery seed, to give it more savor.

Back on the 18th, we made a giant pork shoulder, and we've been ringing changes on it ever since.  This was a fairly simple variation on the theme of pulled pork - drenched with barbecue sauce, reheated, and poured onto hamburger buns. 
Quite a subtle version of classical barbecue - or barbeque - and slaw.

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