Congratulations to the Saints for winning their first super bowl. That interception was great and I think Peyton Manning was crying. My friend Katie hosted the game at her house and we made bbq. Andrew (my boyfriend) and I brought over wine and garlic marinated tri-tip from Shopper’s Corner, homemade baked beans, and Heifeweizen. The baked beans attacked me on the way to Katie’s house and I received some burns. I’m very accident prone.
My friend Richard made jalapeno poppers. These were made with jalapeno peppers, cream cheese, and bacon. He sliced the peppers lengthwise, scraped some of the ribs and seeds out to cut down on heat, and filled them with cream cheese. He then wrapped them in bacon and secured the bacon with toothpicks. These were placed on the grill for about twenty-five minutes. The bacon caught on fire at one point. Richard cut himself while making them. It was a day for accidents.
Katie made pulled pork shoulder which is her specialty. It was delicious. She served this with Hawaiin rolls. I’m not sure exactly how she made the pork shoulder, but generally she does worcestshire sauce, garlic, salt, and pepper and puts this in a big covered dish in the oven on a low temperature for about three hours. Then she slathers it in bbq sauce (this time Stubb’s brand) and then put in a roasting pan over the grill for another half hour or so. She pulls the pork apart with a couple of forks and adds more bbq sauce.
Andrew cooked the tri-tip on the grill for about forty minutes. It came out delicious. The wine and garlic marinade makes for the best tri-tip.
Now making home made baked beans was quite an ordeal without getting burned by them in the car. I used dried pink beans. I did not soak my beans overnight. You are supposed to soak them overnight so you get a better texture and a quicker cooking time. They cooked quickly enough for me even though I didn’t soak them. I made a recipe called Boston Baked Beans from the North American section of my Around the World cook book.
- 3 cups pink beans
- 1/2 cup molasses
- 3/4 dark brown sugar
- 8 0z. salt pork blanched and scored or 8 0z. bacon (I used bacon)
- 2 large onions
- 4 bay leaves
- 1 cup boiling water
1. Place your beans in a large pot and cover them with cold water. Bring this to a boil. Boil for about ten minutes then reduce to a simmer. Cover with a lid and simmer for an hour and a half to two hours. Pre-heat oven to 275° F.
2. Chop your onion into large chunks. Place these into a large casserole dish. Pour half the beans into the casserole dish. Place the bacon on top. Pour the rest of the beans on top of the bacon. Mix molasses, sugar, salt, and pepper into boiling water. Pour this onto the beans. Cover with a lid or tin foil.
3. Cook beans in oven for four hours. During the last half hour uncover. Do not spill the liquid out while getting into a car and burning yourself.