Around these parts, (clinking my ubiquitous spurs together – I live in Dallas, surely I have a pair, right?), when the weather drops into the low 80s we get a little jazzed. Okay, a lot jazzed. Convertible tops come down, moon roofs are opened, music blares, arms hang out windows… after living on the surface of the sun since June, we just go a little crazy when the weather cools. And you know, when the weather changes here in Texas, it changes at the drop of a 10-gallon hat.
Our fall version of spring fever also turns our thoughts to the State Fair, football parties, the holidays and the warm comforts they bring, and the food – the glorious food! Here at SPM we’re foodies – serious food-lovin’, casserole baking, cookie testing, pork-pullin’ folks. So naturally, cooler weather for us means it’s time to get cookin’.
Since we have a number of food-related clients, we read a lot of national food magazines, and we’ve been making notes in the margins of some of our favorite fall recipe picks. We wanted to share with you to, you know, get ya’ in the mood in case you weren’t already. Just hold the turtlenecks for now…I mean, it’s already back into the 90s for au gratin’s sake!
Braised Chicken with Capers and Parsley – Bon Appétit
Easy Tomato Soup & Grilled Cheese Croutons – Food Network Magazine – Ina Garten
Roasted Beets and Lentils Sandwich – Whole Living
Butternut Squash Basmati Rice – Food & Wine
Lasagna Four Ways – Every Day with Rachael Ray
Pumpkin-Seed Brittle – Martha Stewart
We like this recipe for Slow-Roasted Glazed Pork Shoulder, also from Bon Appétit. But if you don’t have time for that, might I suggest a personally drummed-up and co-worker tested and approved pork shoulder recipe I recently tried:
Crock-Pot Pork Shoulder
Fall means breaking out the Crock-Pot and letting the low and slow nature of this wondrous kitchen appliance to do all the work! I simply buy a 3-4lb. pork butt or shoulder, trim it of excess fat and pat dry, then generously rub on Stubb’s Bar-B-Q Pork Spice Rub before searing it for 3-4 minutes on each side. Next I roughly chop a large onion and throw that in the bottom of the Crock-Pot as a base, rest the seared meat on top of that, then pour in an entire bottle of Stubb’s Bar-B-Q Pork Marinade. I set the Crock-Pot on low, for 7-8 hours, and go about my day. When it’s done, use two forks to pull apart the meat into shreds while it’s still in the pot with the juices of the marinade and onions, then toast up some hamburger buns and serve alongside a simple salad and you’re good to go!
Real Simple Magazine even gave a run-down this month on the best slow cookers!
Dive into your seasonal food magazines and cookbooks and share with us some of your favorites at @spmspm