Title: Barbecued Shredded Pork W/ Corn Crepes & Avocado Salsa
Categories: Bbq Pork Salsa Tex Chicken
Yield: 1 Servings

1/4	c	Corn flour
1/4	c	All-purpose flour
2	ts	Sugar
1/4	ts	Kosher salt
1		Egg
3/4	c	Milk
2	tb	Unsalted butter, melted
2	tb	Minced chives
2	c	Barbecue sauce (separate
		Recipe)
4	c	Shredded cooked pork
		Avocado Salsa
1/2	c	Minced white onion (about
1/2		Medium
		Onion)
2	tb	Lime juice, more to taste
1	md	Tomato
2		Medium, ripe avocados
1		Or 2 serrano chilies
		(according to taste),
		Finely
		Minced
2	tb	Chopped cilantro
		Kosher salt to taste
		Barbecue Sauce
3/4	c	Chili sauce (bottled)
1/3	c	Molasses
3	tb	Soy sauce
1	tb	Dijon mustard
1		Clove garlic, crushed
3	tb	Lemon juice
1/3	c	Chicken stock
1/4	c	Water
1	ts	Tabasco sauce
1	ts	Kosher salt
2	ts	Worcestershire sauce
1/4	ts	Chili flakes
1/2		Anaheim chili, seeded and
		Cut into 1-inch pieces
1/2		Chiptole chili in adobo
		Sauce (canned)

In a medium mixing bowl sift together the dry ingredients. In a separate bowl combine the egg, milk, and melted butter. Make a well in the dry ingredients and gradually beat in the egg mixture. Stir in the chives. Let the batter rest for 30 minutes before using.

Heat a well-seasoned crepe pan over medium heat until almost smoking. Butter lightly and pour in about 2 tablespoons of batter, just enough to make a thin 5-inch crepe, tilting the pan to distribute the batter evenly. Bake until golden brown, cooking on one side only. Remove the crepe from the pan and continue with the remaining batter, stacking the warm crepes on a plate.

Heat the barbecue sauce in a medium saucepan and add the shredded pork. Stir to coat the pork evenly with the sauce. Simmer gently for a few minutes to make sure the meat is heated through. Fold or roll the crepes around the filling. Top with any remaining barbecue sauce and serve the avocado salsa on the side.

Avocado Salsa

In a medium-size bowl, mix the minced white onion and 2 tablespoons of the lime juice. Set aside while preparing the tomato and avocados. Core and cut the tomato into 1/4-inch dice. Cut the avocados in half, remove the seeds, scoop out the flesh. Cut the flesh into 1/2-inch dice. add the tomato, avocado, minced chilies and cilantor to the onion mixture. Taste for seasoning and add salt, lime juice or minced chili as needed. Cover tightly with plastic wrap and let the salsa stand for about 1/2 hour before serving.

Barbecue Sauce

Combine all the ingredients in a heavy-bottomed saucepan and bring to a boil over high heat. Reduce heat to low and simmer 15 to 20 minutes. Remove from heat and put through a fine strainer. Refrigerate if not using immediately. Sauce will keep in regfrigerator for up to 4 days.

from Bradley Ogden's Breakfast, Lunch & Dinner

Judy Howle howle@ebicom.net

Flavors of the South Recipes for "heat lovers" http://www.ebicom.net/~howle Hot and Spicy Food Editor Suite 101 http://www.suite101.com/topics/page.cfm/462

From: Judy Howle Date: 24 Sep 97 Chile-Heads List Ä

previous

next