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Lula Harp

~ one girl's journey into cooking, crafting and self discovery

Lula Harp

Tag Archives: miso

Bean dip in a flash

05 Tuesday Jun 2012

Posted by Lula Harp in beans, dip, recipes

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Tags

black bean dip, black beans, cayenne, chili powder, miso, recipe, yogurt

What do you do when at the last minute you invite a few friends over for cocktails?  No food in the house?  A few random cans of whatever.  Make bean dip.  Crazy easy and the bowl was emptied very quickly.  I called this a success.

20120603-213944.jpg

Throw everything in the bowl of a food processor and blend until smooth.  Leave a little texture if you want.
1 15z can black beans, rinsed
Generous sprinkle tandoori seasoning
Moderate sprinkle ancho chili powder (i’ll add a touch more next time)
Little sprinkle cayenne (ditto a bit more)
1/4c(ish) Greek yogurt
3T (ish) golden miso
1-2 oz salsa (as needed if you want it a little thinner. leave out if you want it thick)

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deep south heads west, then far east

02 Thursday Feb 2012

Posted by Lula Harp in grilling, recipes

≈ 11 Comments

Tags

Angelina Jolie, bbq, bbq rub, bbq sauce, botox, cilantro, ginger, miso, pork shoulder, pulled pork, smoker, Weber

In our family, we don’t usually eat BBQ out because it isn’t as good as what we can make at home.  As much as I would love to have a Big Green Egg, all I have is a Weber and I make it work for me.

Brother Normal (I introduced you to the Normal family back at Thanksgiving) makes some of the yummiest bbq sauce and rubs around.  I don’t ask for the recipe, I just ask for another bottle.  Why mess with perfection?  I suppose when I open Lula Harp’s Eatery, I’ll either have to figure out my own recipe or hire him on full-time.  Until then, when he travels here, he brings the good stuff.  He and Mrs. Normal also man the 24 hour bbq help-line for little sister when she takes on a new recipe.

You have all been so patient, I now unveil the goodness I made for Sunday’s brunch.  Pulled Pork!  It was so freakin yummy!  Was?!  Still is!  I’m working my way through all that delicious goodness.

I started Thursday evening by applying a liberal coating of Brother’s special No Big Lip Rub to a 5 1/2 pound pork shoulder.  No Big Lip Rub?  Confession time.  I’m allergic to black pepper.  A little bit in a recipe doesn’t bother me, but a crusting of black pepper and I look like Angelina Jolie overdosed on botox the next day.  (at this point most people ask me why on earth I don’t eat MORE black pepper.  because it feels weird and uncomfortable.  I don’t understand why people pay for botox)

24 hours later, I set up the Weber for indirect grilling at 250* with a water pan below my shoulder.  I used apple wood chips from Home Depot for my smoke.

This is at about the 2 hour mark

At the 5 hour mark I HAD to go to bed, so I tucked her into a nice warm 200* oven to finish the job at hand.  After 6 hours, I pulled out this beauty.  If your counting, this was a total of 11 hours cooking.

I let it cool for about an hour.  I couldn’t wait another second to dive into this!  I went at it with 2 forks and shredded it and added a touch of Brother’s bbq sauce.

For the brunch I served it as sliders on little potato rolls, which were also my lunch today.  Tonight’s dinner though was where this southern delicacy headed to the far east.

Last week’s Food Day was all about miso.  There was a ginger miso dressing with noodles that caught my eye.  I’ve made this dressing twice now and it is outstanding.  If you can make it 30 minutes or an hour ahead, the flavors meld and it gets even better.  I reduced the sugar and increased the ginger and cilantro.  You know me, I don’t follow recipes, so here’s what I actually did:

Lula’s Gingery Ginger Miso Dressing
4T miso mixed w 4T hot water (put this in your jar and shake to mix then add remaining ingredients)
2T grated fresh ginger
8T rice vinegar
4T canola oil
4t sugar
Several tablespoons chopped cilantro (never too much for me)
3 squeezes sriracha (could have added another squirt)
Salt (2-3t-ish)

I added about 1/3 of the dressing to 1/4 of a head of freshly grated cabbage and tossed.  Topped with just warmed pulled pork and a dusting of cilantro.  The freshness of the ginger dressing cuts some of the richness of the pork giving a nice balance.

This pork shoulder is outstanding.  I have another serving left and not sure how I’ll eat it.  maybe just cold from the fridge.  The grill had begun to feel a little neglected, but I think she’s forgiven me for the time being.  I’ll have to think about what’s next…

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4th Annual Mac & Cheese-off

14 Monday Nov 2011

Posted by Lula Harp in dinner, mac and cheese

≈ 4 Comments

Tags

banana pudding, ginger, gluten free, green beans, macaroni and cheese, miso

What’s better than warm ooey-gooey macaroni and cheese on a cool fall evening?  5 different mac and cheeses!

We skipped last year, but this year was back with a vengeance and then some.  As with all previous years, there is a slight nod to veggies, but the cheese rules the night.

There were several with chile or spicy notes.  V was the only one that had a creamy white cheese sauce with ham.  K had a couple of secret ingredients: pureed pumpkin and miso!  We had 2 gluten free options, but you’d never know.  C made the green beans with a hint of ginger.

There was no clear winner because they were all amazing and so different.  If there was a winner it was the dessert.  M made the most amazing banana pudding.  Not only was it a beautiful work of art- it was tasty!!

I think this is the best mac and cheese night we’ve had.

 

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