A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Sweet Potato And Pulled Pork Salad
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- #96170
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Salad
6 ounces pulled barbecue pork
4 sweet potatoes, medium size, cut in 1-inch cubes
salt and pepper, to taste
vegetable oil
2 ears corn
2 tablespoons cilantro, roughly chopped
2 scallions, chopped, green part only
1/2 cup red onions, diced
queso fresca
Barbecue Vinaigrette
1 1/2 cup your favorite barbecue sauce
1/4 cup rice wine vinegar
1/2 cup water
1 teaspoon cumin
1 tablespoon chipotle peppers in adobo, minced
salt and pepper
Fried Buttermilk Onions
1 white onion, large
1/2 cup buttermilk
1 cup flour
salt and pepper
directions
Peel, cut, and season the sweet potatoes with salt, pepper and vegetable oil. Roast the sweet potatoes in a 375 degrees F oven until browned and tender (about 30 minutes). Let cool to room temperature.
Roast the corn on the cob in a 375 degrees F oven until lightly browned. Cool and cut off the cob.
Make Barbeque Vinaigrette: Whisk all ingredients together.
For the Fried Buttermilk Onions: Soak the onions in buttermilk for 1/2 hour.
Mix flour with salt and pepper. Drain the onions and dredge them in flour. Fry the onions in vegetable oil until crisp and golden brown. Use the fried onions to garnish.
To assemble: Toss sweet potatoes, corn, pork, cilantro, scallions and red onions together. Add dressing as desired; taste and adjust the seasoning.
Garnish with the queso fresca and the fried onions. Serve immediately.
Recipe Source: Rick Deleon, Executive Chef Levy Restaurants at Comiskey Park
added by
Irene1989
nutrition data
Nutritional data has not been calculated yet.
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