Here are the recipes from Downtown Farmers Market's October 12 cooking class with Matthew Chasney of Prosperity Social Club.
Matthew Chasney’s
Applewood Smoked Pork Shoulder
Rub:
·
2T Salt
·
2T Ground Black Pepper
·
2T Hungarian Paprika
·
1/2 T Garlic Powder
·
2T Brown Sugar
·
1T Cumin
·
1T Chili Powder
·
1t Cayenne
·
1t Tandoori Seasoning (optional)
Sauce:
·
1/2 C Apple Cider Vinegar
·
1/2 C Distilled White Vinegar
·
3 Cloves Garlic (minced)
·
1T sugar
·
1/2 t Red Pepper Flakes
·
Salt and Pepper to taste
Cover 4 pounds pork shoulder with
rub. When coals are hot, add wood chips and move coals to one side of the
grill. Place pork shoulder on other side. Cover and cook for approximately 2
hours, or until internal temperature reaches 165 degrees. Shred pork by hand
and smother with sauce.
Ridiculously Amazing Beet Salad
Serves six
Salad:
·
1 Bunch of Beets
·
1/4 C Toasted Pumpkin Seeds
·
2 Scallions (chopped)
·
1/4 lb Feta Cheese (optional)
Dressing:
·
3T Olive Oil
·
2T Balsamic
·
3/4 t Dijon Mustard
·
1/4 t Pepper
·
1T Basil (chopped)
Wash beets and remove greens (do
not throw them away). Place beets in a large pot covered with water. Bring to a
boil. Simmer until beets are tender, about 1 hour. Drain and set beets aside to
cool. Refill pot with water and bring to a boil. Cook beet greens and set aside
to cool.
Peel beets by holding under a
trickle of cold water and pushing the skins off with your finger. Cut into
small cubes. Chop beet greens.
Mix dressing in large bowl. Add
salad ingredients and stir gently.
Eat. Then realize that your beet
stained kitchen and fingers are totally worth it.
