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5A Wednesday, October 2, 2013 – Daily News County Fare & tasty fresh Recipe: Pulled-pork Sliders Football food! Game-day recipes By Ellise Pierce Fort Worth Star-Telegram Makes 15 to 20 sliders For the sliders: 1 heaping teaspoon ground mustard 1 heaping teaspoon smoked paprika 2 teaspoons sea salt 1 teaspoon black pepper 2 tablespoons brown sugar 3 1⁄2 pounds pork shoulder 15 to 20 small buns or rolls Sweet jalapeño-spiked pickles (recipe follows) For the sauce: 1 cup ketchup 1⁄4 cup apple cider vinegar 1 teaspoon mustard powder 1 heaping tablespoon brown sugar 1 teaspoon sea salt 1⁄2 teaspoon black pepper 1 large clove garlic, minced A few dashes Worcestershire sauce A big pinch cayenne Mix ground mustard, smoked paprika, salt, pepper and brown sugar in a bowl, then press all over the pork shoulder and place in a glass bakingdish. Cover and refrigerate for an hour or two, or overnight. Heat oven to 300 degrees. Cook pork for 4 to 5 hours, or until the pork is tender and pulls apart easily. While the pork is still warm, shred it with a fork. Make the barbecue sauce: Put all ingredients in a saucepan and let cook for 10 minutes, stirring until all of the sugar has dissolved. Pour some of the sauce over the shredded pork and toss until well covered. To serve, fill the slider buns with pork and top with sweet jalapeño-spiked pickles. Serve the rest of sauce on the side. Note: If you've made this in advance, to reheat the meat, simply place in a glass dish, cover with foil and warm through in a 200-degree oven for 30 minutes or so. The thermostat may still read summer, but when fall arrives, it's football season. Which means putting out a game-day spread that's easy to make ahead of time so you get to the more serious business of the day. Admittedly, I never watched much football in America or paid much attention to the football games when I lived in France, either - and by football, of course, I mean soccer, a game that has always seemed more interesting to me simply because of the outfits - so I'm a little in the dark on the game particulars no matter where I am. In France, as far as I know, le foot never included any sort of pregame tailgate party, or even a gathering of friends for an all-afternoon soiree. In fact, when I went to the movies in Paris, I hardly ever witnessed anyone eating while watching the film. Which is typical. In France, food - and dining together - is an occasion in itself. The only thing I saw people eating on the street was the end of a baguette. I don't claim to know much about football, but I love the idea of a party, no matter what the occasion. Melty cheese dip and tortilla chips are fine Bacon-Potato Salad Makes 4 to 6 servings 1 1⁄2 pounds potatoes, such as Yukon Gold, cut into 3-inch chunks 2 eggs 3 pieces bacon, cooked till crispy and crumbled 2 green onions, chopped 1/3 cup Greek yogurt 2 tablespoons good mayonnaise, such as Hellmann's 1 teaspoon Dijon mustard Sea salt and pepper Heat potatoes in a large pot with salted water. When it reaches a boil, turn down heat and let simmer 15 to 20 minutes or just until tender. Roughly smash them, with a hand masher or fork, making sure to leave large pieces. While the potatoes are cooking, make hardboiled eggs. Place in saucepan, cover with water and heat. When water reaches a boil, set timer for 10 minutes. When done, rinse eggs in cold water, then peel and chop. Add chopped egg, bacon and green onions to potatoes. Whisk together Greek yogurt, mayo and mustard, and fold into the potatoes. Taste for seasonings. Serve warm or cold. one my mom used to make. Food that's as filling as you want it to be, because those games can go on (and on). Plus a dessert that's fun and not fussy: ice cream sandwiches - easy to make and even easier to eat. With a spread like this, I could surely become a football fan. Anywhere in the world. Is it time for kickoff yet? - and I've certainly eaten plenty - but to celebrate this year's football season, I wanted to come up with a menu that was a bit more meaty, yet as simple to prepare as a microwavable dip. Or just about. So I thought: pulledpork sliders, little barbecue-ish sandwiches with sweet jalapeño-spiked pickles, and a bacon-potato salad that's a lot like Recipe: Ice Cream Sandwiches Chewy, dark chocolate cookies and ice cream put those school cafeteria ice cream sandwiches to shame. (Courtesy Ellise Pierce/Fort Worth StarTelegram) My friend Barie Pinnell (who, like me, lived in France for a number of years) served these ice cream sandwiches for dessert one night at her house in Bernalillo, N.M., and she called them "Texas macaroons" - which was totally fitting because, one, they're bigger than a traditional French macaroon, and two, because it's so hot in the summer in Texas, an ice cream sandwich instead of a meringue cookie filled with ganache is far more appropriate. This recipe is an adaptation of recipes from Barie and the owners of Bi-Rite Creamery in San Francisco. ICE CREAM SANDWICHES Makes about 25 sandwiches 2 2/3 cups flour 2 cups unsweetened cocoa 4 teaspoons baking soda 1 teaspoon sea salt 1 pound (4 sticks) butter, at room temperature 2 cups sugar 1 cup brown sugar 3 eggs 2 pints of your favorite ice cream (I used Talenti raspberry sorbet) Whisk together flour, cocoa, baking soda and salt, and set aside. In a stand mixer, cream butter and sugars until fluffy. Add eggs one at a time, beating a minute or so between each addition. Add flour-cocoa mixture, mixing just until it comes together. Refrigerate dough for 2 hours, or u n t i l firm. Place racks in the top and bott o m thirds of the oven and preheat to 3 5 0 degrees. Line two baking sheets with parchment paper and scoop out 2-inch balls of dough, leaving 3 inches between them. Flatten the dough with your hand so each ball is a 1⁄2-inch-thick disc. Bake both sheets (on top and bottom racks) for 5 minutes, then switch them, making sure to rotate the pans, too. Bake for another 5 to 6 minutes, or until the cookies are slightly cracked on the surface and feel dry and slightly firm in the middle - you're going for a flat cookie. Cool for a minute on the baking sheet, then transfer to a rack. Let cool completely and store in an airtight container. To make the sandwiches, let ice cream soften so it will spread easily. Then spread about a scoopful on each cookie and top with another cookie. As you assemble these, put them in a large plastic zip-top bag and place them in the freezer. The ice cream sandwiches need to freeze for at least 2 hours before serving. Note: You may freeze the cookie dough to make sandwiches later. Simply scoop dough balls and place in a zip-top bag. When you're ready to bake, let them warm up a bit so you can press down the dough (per instructions). Nutritional analysis per sandwich: 329 calories, 19 grams fat, 41 grams carbohydrates, 4 grams protein, 75 milligrams cholesterol, 456 milligrams sodium, 3 grams dietary fiber, 48 percent of calories from fat Sweet Jalepeno-Spiked Pickles SWEET JALAPEÑO-SPIKED PICKLES Makes about 18 ounces 1 (16-ounce) jar dill pickle slices, drained 2 heaping tablespoons pickled and chopped jalapeños, with about 1 cup of the juice from the jar 1 cup sugar Mix together pickles, jalapeños and sugar. Refrigerate overnight. Serve with pulled-pork sliders. Nutritional information per 1-ounce serving: 49 calories, trace fat, 12 grams carbohydrates, trace protein, no cholesterol, 337 milligrams sodium, trace dietary fiber, 1 percent of calories from fat. Arts news? Arts news may be submitted to clerk@redbluffdailynews.com. Include name and phone. Digital pictures should be attached as .jpg files. Info is available at 527-2151. WE ACCEPT FOOD STAMPS WE FEATURE BLACK CANYON ANGUS BEEF 8049 Hwy 99E, Los Molinos, CA "Your Family Supermarket" NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY Prices good October 2-October 8, 2013 Boneless Boneless Pork Loin Chops Fresh Center cut 3 2 Beef New York Steak 3 $ 99 $ 99 Fresh Bing Juice Drumsticks Value Pack 99¢ $ 79 lb. Boneless Cross Rib Beef Roast Bone-In Beef Tri Tip $ 99 384-1563 Meat Specials We Accept EBT lb. CUSTOM CUT MEATS AT NO EXTRA CHARGE 5 $ 49 lb. lb. 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