We ♥ Piggies!

Near Gamer Man’s work, there’s a BBQ joint which serves THE BEST pulled pork sandwiches. Given the choice between a vacation in the Bahamas and a free pulled pork sandwich, I’d choose the sandwich. Seriously… they’re that good.

So, in my effort to replicate and improve upon every food item I consume, I decided to make pulled pork sandwiches! I knew how they should taste, but since the only spices I regularly use are salt and pepper, I had to turn to the interwebs for help. I can’t tell you how many recipes I looked at, but I finally decided on Kevin & Amanda’s version because it looked so stinkin’ good!

My alterations… Fresh garlic and some liquid smoke.
The finished product :)

The only drawback to this meal was I cut the porkage in half, but forgot to take this into account when it came to spices (hey, I never said I was good at math!), so it was a tad spicy. Otherwise it was PERFECT-OH!




Bread Bowling

Ah, it’s finally FINALLY Autumn. This is definitely my favorite cooking season, for the sole reason of chowder. And what goes best with chowder (besides a nice chilly pint of ale)??? BREAD BOWLS!
Seriously… Whoever decided to scoop out the nom noms from inside a large roll and pour soup in the cavity is my personal hero :)
Gamer Man and I kicked off the Fall season here in California with a crunchy bread bowl filled with my piping hot baked potato soup. We normally have individual bread bowls, but our local bakery was out so we bought a large one and ate like lovers do (read: sharing  is caring, people)!
The soup was a hit, as always. Gamer Man kept coming into the kitchen asking if it was ready to eat (he actually left the console for this soup… Can you believe it!?) so you know what that means… You must make this and you must do so NOW. Feed your gamer, ladies. He will love you more than his fancy-pants Halo XBox :)

Gamer Girl Original:

1 T butter
1 clove garlic, minced
2 baking potatoes

1/3 cup all-purpose flour
1 T onion powder
3 cups milk
1/2 cup cheddar cheese

1 t salt
1 t ground black pepper
1/2 cup reduced-fat sour cream
3 bacon slices, cooked and crumbled

1. Leaving their skin on, quarter the potatoes and place them in a pot of boiling salted water (water should *just* cover the potatoes). Boil for 20 minutes. Drain and place back on burner for 1 minute to rid them of extra moisture.  Mash them roughly and set aside.
2. In a medium sauce pan over medium heat, melt butter. Add minced garlic, stirring constantly for about 2 minutes.
3. Stir in flour and onion powder until completely incorporated.
4. Add milk to the butter-flour mixture and stir vigorously to ensure no lumpage. Bring to a boil.
5. Shred the cheddar cheese and add it to the roux. Season with salt and pepper.
6. Add mashed potatoes and crumbled bacon to the roux.
7. Stir in sour cream. (Some of us don’t like sour cream… If you’re like GM, replace the sour cream with 1/4 cup heavy cream and 1/4 cup chicken broth (you can use 1/4 cup water and 1/2 a bullion cube, crumbled)).
8. Cook for additional 20 minutes on low, stirring occasionally.
Optional: Top with chives, more bacon, cheese, or sour cream if desired :)