NAPA (KCBS RADIO) — Amanda Haas is a Bay Area based cookbook author, recipe developer, and brand ambassador for companies including Traeger Grills and Whole Foods Market. Her newest cookbook, The Vibrant Life: Eat Well, Be Well (Chronicle Books), is available wherever books are sold in early August. Aside from recipes & cooking tips the book also includes chapters on yoga & sex - not in that order of course but covers all things around a VIBRANT LIFE! It's a healthy read that I highly recommend.
Cheers, Liam!
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BLISTERED CURRY CAULIFLOWERwith Mint, Currants, and Toasted Almonds
PREPARATION TIME 15 minutesCOOKING TIME 15–20 minutesSERVES 4
Ingredients:
- 1 head cauliflower, about 11⁄2 lb [680 g>, cored and cut into 1⁄2 in [12 mm> slices
- 2 Tbsp extra-virgin olive oil
- 1 garlic clove, grated
- 1 tsp curry powder
- 1⁄2 tsp ground turmeric
- Kosher salt
- Freshly ground black pepper
- 1⁄3 cup [55 g> roasted, salted almonds, chopped
- 1⁄4 cup [45 g> currants, rehydrated and drained
- 1⁄4 cup [8 g> chopped fresh mint
- 2 tsp grated lime zest
- Preheat the oven to 450°F [230°C>.
Instructions:
- Combine the cauliflower, oil, garlic, curry powder, turmeric, ½ tsp salt, and ½ tsp pepper in a large bowl. Toss until the cauliflower is evenly coated. Spread the cauliflower out onto a large baking sheet, making sure not to overcrowd the cauliflower. Roast until the cauliflower is tender and golden brown, 15 to 20 minutes, flipping halfway through.
- Toss with the almonds, currants, mint, and lime zest. Season with salt and pepper. Serve warm or at room temperature.
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APPLE CIDER BRINED SMOKED PORK SHOULDERSomething for the 4th of July
Once brined inject thoroughly with apple cider and mixed secret spices. And then dry rub it with Kinder's rub (they have quite a few, use what you prefer). We're using apple wood pellets in our Traeger smoker set at 250 F for 3-5 hours or so...we want to get the pork's internal temperature to 160 F.
Fortunately, our Traeger smoker comes with a thermometer.
Then pull wrap tightly with tin foil, add apple cider to it and seal it up tightly so the cider doesn't leak. Put the shoulder back on at 250 F for another 3-4 hours or until it gets to an internal temperature of around 190-195 F. Once cooked, remove from smoke and let rest for 45 min.
Put it in a large bowl and pull it apart.
Add your favorite bbq sauce and boom! You've got pulled pork!
We're doing Kong's Hawaiian Roll Slider's with cole slaw using ....wait for it .....Stubbs BBQ sauce!! All kinds of pulled pork yummy and just in time for July 4th with leftovers for 5th & 6th!
