Archives for 2012

For my birthday, my mom gave me a copy of The Art of Living According to Joe Beef.  Joe Beef  is one of Montreal’s culinary gems and its book reads like a gastronomical novel – it’s just beautiful in content and images.

One of the recipes I knew I had to immediately try is the BBQ Pulled Pork over Seared Scallops.  Yes, it’s a bit odd in concept.  No, you haven’t made a better dish than this one at home – guaranteed.

I served this dish as a main course but I’ll have it in my back pocket as an amazing starter for upcoming dinner parties.

Pulled Pork Ingredients:

• 2 Tbsp. paprika
• 1 Tbsp. each salt, pepper, granulated sugar
• One 4-5 pound pork shoulder (sometimes called Boston Butt)
• ¼ cup yellow mustard
• ½ cup water
• 4-5 jumbo scallops per person
• Canola oil for frying
• Sea salt and pepper

Hollandaise Sauce Ingredients:

• 7 egg yolks, at room temperature
• 1 cup butter
• Pinch of cayenne pepper
• 1 Tbsp. freshly-squeezed lemon juice

World’s Best BBQ Sauce, Ever, heated

Pulled Pork Directions:

1. Preheat oven to 275 degrees.
2. In a small bowl, combine the paprika, salt, pepper and sugar.  Slather the pork with the yellow mustard then coat with the spice mixture.  Place pork in a large Dutch oven and add the water.  Put the pork in the oven for five hours.  After the initial five hours, check for doneness every hour, covering the meat with aluminum foil if it becomes dry or overly browned, until it’s cooked for nine hours total.  The meat should be fork tender.
3. Allow meat to cool for 15 minutes then, using two forks, pull it off into bite-size pieces and place in a large bowl (can be made a day ahead of serving if refrigerated then warmed in hot BBQ sauce).

Hollandaise Sauce Directions:

1. In a small saucepan over medium-low heat, melt butter.  Allow to cool for 3 minutes.
2. In a tall container, like a pitcher, add the egg yolks.  Using an immersion blender, add the butter to the yolks in a slow, steady stream until the sauce thickens and is emulsified.
3. Add the cayenne pepper, the salt and the lemon juice.  Keep sauce at room temperature until ready to use.  Makes about ½ cup.

Plating Directions:

1. In a large cast iron or non-stick pan over high heat, add the oil and heat until shimmering hot.  Add the scallops and cook for two minutes on each side.  Remove onto a paper towel.
2. For each scallop you’re using: in a medium bowl, add one tablespoon of pork and two tablespoons of hot BBQ sauce.  Combine meat and sauce well.
3. Add a tablespoon of Hollandaise sauce per scallop on a plate (1-2 for a starter or 4-5 for an entrée).  Top the sauce with a scallop.  Top each scallop with a tablespoon of BBQ-sauced pulled pork.

Notes:  The pulled pork in its state at the end of step 3 of “Pulled Pork Directions” can be used in a multitude of ways when combined with BBQ sauce: pulled pork sandwich, as a topping for pizza, in tacos, etc…