It has been quite a weekend of ups and downs in the kitchen. My 19 year old son and his roommate came home for the weekend from college and they brought their appetites with them. From the minute I heard they were coming, my inner menu planner was on overdrive.
I knew that I would be making meatballs, tacos, pulled pork and probably homemade pizza. Pretty standard teenager fare, but when all of the ingredients are made from scratch and filled with love, they don’t bear any resemblance to the typical freezer meals they are used to. Over the course of the weekend, I have ground meat, made buns from scratch, smoked a pork shoulder and made the worst pie in my pie making history.
Yesterday, my multi-tasking blew a fuse. I had a pork shoulder in the smoker, pie crust & sandwich buns in the oven and was playing PS3 frisbee golf with the boys (I won by the way!) The fatality in all of this productivity was my pie crust. Still, I thought it could be saved with the wonderful lime curd & berry filling I had made the night before. Wrong! The filling didn’t set properly and it was just plain bad. My solution was to finally just throw the whole thing away.
On the “up” side of things, my pork shoulder was smoked perfectly. The meat had the perfect amount of smoke, not too much and not too little. A perfect crispy “bark” and moist, tender meat that shredded easily. The homemade buns were the perfect compliment.
Back to the down side…after faithfully photographing each step of the dry rub, marinating and smoking process, the final product did not last long enough for it’s close-up. For anyone with two hungry 19-year old boys in the house, trying to hold them off while I photographed their meal was akin to trying to deter a couple of starving hyenas from a stranded kitten. The meal was delicious, but you will just have to take my word for it and wait for the step-by-step process another day.
Fast forward to today…the boys were off doing their own thing so it seemed like the perfect time to try out a few photography techniques and to use up some of the leftover shredded pork. Crisp the shredded pork in a saute pan with a little bit of water, tuck it inside of a good tortilla and top it with this version of a with fresh corn and avocado guacamole with chipotle chiles.
Fresh Corn & Avocado Guacamole
- 2-3 good size ripe avocados
- 1 ear fresh corn
- 2 tablespoons finely diced shallot
- 3 tablespoons chopped fresh cilantro
- 1 chipotle chile pepper in adobo sauce - diced
- Juice of 1/2 fresh lime
- 1/4 cup sour cream
- Kosher Salt & Freshly Ground Pepper
- Cut avocados in half and remove pit. Coarsely mash avocados in medium bowl. Cut kernels from fresh, uncooked cob.
- Add corn kernels, shallots, cilantro, chipotle, lime and gently mix together. Mix in sour cream. Add salt & pepper to taste. Press piece of plastic wrap directly onto surface of guacamole and refrigerate for at least a hour to allow flavors to develop.