Duodenal Switch Friendly Recipes
My Hunk-o-Flesh "recipe"
This is a crockpot wonder dish. I hate to call it a recipe because it's so simple and individually changeable.
1. Take hunk-o-flesh of choice. I am especially partial to boneless pork loin, but any hunk-o-flesh will work. Possible combos to follow. Put hunk-o-flesh in crockpot.
2. Peel and slice enough of your favorite kind of onion (sweet ones are especially yummy) to FILL the crockpot to the brim. Don't skimp on the onions! They'll cook down to miniscule in the long cooking process.
3. Put a glob-o-butter on top of this complex creation. Adjust butter amount to your fat consumption preference. Could be as a little as a couple of pats, but don't skip it entirely, because it makes the onions caramelize MUCH better than olive oil or no added fat.
4. Add your favorite hunk-o-flesh seasonings. My very simple version with the pork loin is: mass quantities of garlic, salt, pepper (both preferably fresh from the grinder) and a nice sprig of rosemary, tossed in whole and due to be removed after cooking.
Notice what's missing? DO NOT ADD ANY FLUID OF ANY KIND. This is crucial. Flesh and onions are plenty juicy enough.
5. Cook hunk-o-flesh a very long time, like all day.
6. Stick two big forks in the pot and shred hunk-o-flesh into size of preference. Don't bother trying to slice it.
7. Serve with sides of choice. I like it on rice and then for the next several days on sandwiches.
COMBO SUGGESTIONS:
1. Hunk-o-beef (a brisket would go well, or a lean hunk-o-round, or basically any kind of stew hunk or pot roast hunk): Garlic, salt, cumin, ancho chile either chopped or dried/powdered, chopped fresh cilantro added just before serving.
2. Hunk-o-flying type critter: Garlic, salt, white pepper, sage and a bay leaf. Remove the birdy/ies and take out bones and skin before shredding if you care about that kind of thing.
3. Hunk-o-something smoked: Just add some of your favorite hot sauce to taste. Or if you prefer not spicy, don't add a darned thing besides onions and butter. Try this with smoked turkey legs YUM YUM.
4. Hunk-o-wild animal: Okay, I haven't tried this one, but hey, if you're a venison or rabbit fan, this would be killer good with some liquid smoke, lots of whole peppercorns and a great big twig of fresh rosemary. I'd hate to waste elk on this preparation, but if you're into that kind of thing.....
5. Hunk-o-baa baa: If I were so inclined, I'd do lamb, mutton or goat with craploads of garlic and rosemary.
1. Take hunk-o-flesh of choice. I am especially partial to boneless pork loin, but any hunk-o-flesh will work. Possible combos to follow. Put hunk-o-flesh in crockpot.
2. Peel and slice enough of your favorite kind of onion (sweet ones are especially yummy) to FILL the crockpot to the brim. Don't skimp on the onions! They'll cook down to miniscule in the long cooking process.
3. Put a glob-o-butter on top of this complex creation. Adjust butter amount to your fat consumption preference. Could be as a little as a couple of pats, but don't skip it entirely, because it makes the onions caramelize MUCH better than olive oil or no added fat.
4. Add your favorite hunk-o-flesh seasonings. My very simple version with the pork loin is: mass quantities of garlic, salt, pepper (both preferably fresh from the grinder) and a nice sprig of rosemary, tossed in whole and due to be removed after cooking.
Notice what's missing? DO NOT ADD ANY FLUID OF ANY KIND. This is crucial. Flesh and onions are plenty juicy enough.
5. Cook hunk-o-flesh a very long time, like all day.
6. Stick two big forks in the pot and shred hunk-o-flesh into size of preference. Don't bother trying to slice it.
7. Serve with sides of choice. I like it on rice and then for the next several days on sandwiches.
COMBO SUGGESTIONS:
1. Hunk-o-beef (a brisket would go well, or a lean hunk-o-round, or basically any kind of stew hunk or pot roast hunk): Garlic, salt, cumin, ancho chile either chopped or dried/powdered, chopped fresh cilantro added just before serving.
2. Hunk-o-flying type critter: Garlic, salt, white pepper, sage and a bay leaf. Remove the birdy/ies and take out bones and skin before shredding if you care about that kind of thing.
3. Hunk-o-something smoked: Just add some of your favorite hot sauce to taste. Or if you prefer not spicy, don't add a darned thing besides onions and butter. Try this with smoked turkey legs YUM YUM.
4. Hunk-o-wild animal: Okay, I haven't tried this one, but hey, if you're a venison or rabbit fan, this would be killer good with some liquid smoke, lots of whole peppercorns and a great big twig of fresh rosemary. I'd hate to waste elk on this preparation, but if you're into that kind of thing.....
5. Hunk-o-baa baa: If I were so inclined, I'd do lamb, mutton or goat with craploads of garlic and rosemary.
