Cauliflower . . . people usually love it or hate it. If you fall into the latter category, I encourage you to read on and keep an open mind.
Many people are not sure what to do with this vegetable. Perhaps you grew up with cauliflower cooked in the microwave with Mrs. Dash and because of that won’t go near it. But believe it or not, this vegetable really can be cooked in a way in which you (and maybe even your children) will eat, and probably love. At our house, many times this dish does not make it to the table as we have all “tasted” it too many times and it is gone before the meal even begins.
Southern BBQ is such a great thing, really a food group all its own in most of the south eastern states. Since no one has the same recipe for their BBQ, I’ve made my own variation of the classic, with pretty good results. Boston Pork Butts (the butcher’s name for a pork shoulder…hmm) is well seasoned with brown sugar, salt and spices and slow cooked in Coca-Cola (what’s more American than that). Once the meat falls apart, I take the leftover Coke/Pork Juice goodness and reduce it until it’s syrupy. Add a little ketchup and you have the perfect sweet, tangy BBQ sauce. A toasted pub bun, bread & butter pickles, Walla Walla sweet onions, a little shredded pork and Coca-cola BBQ all work together to make something pretty special.
To continue on from my last post on seasoning, let’s look briefly at vegetables, meat and a few technical things.
All vegetables benefit from proper seasoning, different types of vegetables will need more or less seasoning. The main factor in determining how to season a vegetable is water content. Vegetables with high water content, like cucumbers or tomatoes will require more seasoning than a dryer vegetable, like a carrot or parsnip. A vegetable in peak season will not require as much salt as one that is out of season.