Tuesday, April 17, 2012

1st Birthday Food

I know, I'm sick of 1st birthday posts too, but at least now I know I'm done grieving celebrating Griffin's first birthday.  I had a lot of people ask for some recipes from his birthday so I thought I'd get them all in one place.

Griffin will eat just about anything.  One of his favorite foods so far, was a batch of pulled pork I made, so that was the original inspiration.  We didn't want to do a traditional BBQ pulled pork and other BBQ sides, so we tried to spice it up a bit with an Asian flare.

Menu (recipe links provided/recipes below)
Asian Pulled Pork Sandwiches with BBQ Sauce
Ginger Snow Pea Slaw
Black Bean Salsa and Chips
Pita Chips and Hummus
Fruit Salad
Cherry Pomegranate Lemonade
Lemon Water

The great thing about this menu was that a lot of it could be made ahead of time, and it was easy to ask for help:)  I asked my dad to make the black bean salsa and I asked my mom to make the ginger snow pea slaw since she had made it a few weeks earlier and it was delicious.  I'm going to type up the recipes as I found them, but I can't guarantee I followed them exactly since I usually use them more as inspiration than actual recipes.

  • 2 lb lean boneless pork roast
  • For the pork: kosher salt, fresh cracked pepper, garlic powder
  • 1 tablespoon olive oil
  • 1 cup low-sodium fat-free chicken broth
  • 1/2 cup reduced-sodium soy sauce
  • 1/3 cup white balsamic vinegar
  • 1.5 tablespoons agave nectar
  • 1 teaspoon sesame oil
  • 3 cloves crushed garlic
  • 1 tablespoon fresh grated ginger root
  • 3/4 cup of water
  • Optional: 1/4 teaspoon red pepper flakes
  • Toppings: fresh cilantro and sliced green onions
I just seasoned the pork with salt, pepper and garlic powder and browned in a skillet of olive oil on all sides.  Meanwhile, combine all remaining ingredients in a crock pot.  Put the pork shoulder into the saucy crock pot and cook on high for 6-8 hours.  It will fall apart when it's done. 

Since this recipe didn't turn out very BBQ-y I decided to make a second batch with a more bbq-y flavor.  Recipe follows....

  • 6 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar (not seasoned)
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1/3 cup minced shallot
  • 2 garlic cloves, minced
  • 1 tablespoon minced peeled fresh ginger
  • 1/8 teaspoon Chinese five-spice powder
  • 1/3 cup sugar (I used brown sugar to avoid the process of boiling it down)

Combine all ingredients and put in crock pot.  Again season pork shoulder with salt, pepper and garlic powder and brown in a skillet.  Plop the pork in the crock pot and cook on high for 6-8 hours.

So I made two different pulled pork recipes and then ended up mixing them together....though I'm sure each would have been completely delicious on their own....

  •  4 cups thinly sliced napa cabbage (1 head)
  •  2 cups fresh snow peas, trimmed and cut into thin strips
  •  1/3 cup bottled sesame-ginger dressing (Maple Grove Farms of VT Sesame Ginger)
  • ¼ cup chopped roasted almonds
  •  3 sliced green onions
  •  1 shredded carrot
  • 3 Tbsp. chopped fresh cilantro
Black Bean Salsa-this is a Woodbury (Sass) family recipe that I've always loved
3 cans petite diced tomatoes
3 cans black beans (drained)
1 package frozen corn
2-3 avocadoes diced
6 pressed garlic cloves
1 cup black olives (chopped) *I left these out
2 cups chopped green onion
1/2 cup red onion
1/4 cup honey
32 oz. salsa
juice of 2 limes
1/4 tsp. chili powder

It was all very yummy....enjoy!


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