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Saturday, August 14, 2010

Olde Baggs Roast Pork on a sammich

There are many things that have surprised me since I started my blogging journey a year and a half ago.  I was amazed the first time somebody left me a comment.  I was surprised by how much I really enjoyed blogging once I started doing it.  I am amazed by the number of people out here in blog-land...because I had no clue what is was all about when I first started doing it.  I'm amazed by the sense of community that I've found here in the world of virtual foodies...and also from those who may not consider themselves foodies, exactly...but who do blog and reach out with their warm souls to other human beings who have touched them in one way or another.  I'm pleasantly surprised by the amount of friends I've made that span the globe...just through blogging.  And I'm talking actual friends.  I mean sure, there's acquaintances...and those I banter back and forth with through comments, tweets, FB, etc...but there are also people who I've spoken to on the phone, shared laughs and cries via email, received surprise letters, cards, even pictures in my snail-mail box!  I've also met some rotten apples, but let's not talk about them.

I recently received a package in the mail filled with heat-packed, chile-loving goodies from New Mexico. From one such person whom I call a friend...that I met through blogging.  We share a love of good food, especially when it packs the punch of a few chiles... not to mention humor...kindness...and um, the mucho caliente Robert Rodriguez.  I'm talking about Linda from Olde Baggs 'n Stuft Shirts. She also writes a few other blogs, but this is the place where I originally started talking with her I think.  I'd love to actually visit her and spend some time frolicking in her fairy garden...daydreaming in the midst of the sunflower curtains...  anyhoo, we were talking about recipes...because I asked her for one...and she sent me a pork recipe that her family loves.  It included Hatch chiles or Hatch chile powder (or jalapeño powder).  Well, Hatch chiles are something I've never been able to find around me...and I've never seen a fresh chile powder (made from fresh green chiles, as opposed to dried, red ones).  I told her that, wondering what I could use in its place, thinking fresh poblanos or jalapeños. Well, this sweet lady took it upon herself to send me one deliciously HOT care package...complete with fresh Hatch chile powder from New Mexico and some other dried, spicy things made close to her home.  The kindness of people is something I will never stop believing in.  Thanks for reinforcing that belief, Linda.  So, I promptly embarked on my mission to make one of her familys favorite dishes.  My family is pretty grateful.

Olde Bagg’s Roast Pork
or as I now to call it...Sweet Heat Pork Roast
adapted to our tastes & what we had on hand from Linda's recipe

2 - 2.5 pound pork butt chunked into 2" squares 2 ¾ lb.

Kosher salt & ground pepper
Cut 2 sweet onions, cut into chunks   3 small, quartered
6 stalks celery, chunked
1 bell pepper quartered   1 green, 1 yellow, ends of a red in large chunks

2 cups applesauce  our favorite roasted homemade, w/out the added spices
2 garlic cloves, minced   5, smashed & added to veg above
1 teaspoon thyme   few stalks fresh thyme
1 cup brown sugar    ½ c.- Mexi doesn't "do" sweet in his entree willingly
1 teaspoon (or more if you like heat) of green chili powder/jalapeno powder   1 Tbs. Hatch Green Chile powder from Linda...think I'll double this next time

Arrange the pork in a 9x13 roasting pan in one layer I used my Dutch oven.  Sprinkle w/ salt and pepper and put all the veg over the top of the pork.  I also added the garlic in the mix at this point.  Mix together the applesauce, brown sugar, thyme, & Hatch chile powder (Linda uses fresh Hatch chiles when they're in season...).  Pour this mixture over the top of the pork & veggies.  I nestled the fresh thyme sprigs into the mixture.
Pour this mixture over the pork pieces, seal pan with aluminum foil or put the lid on and slow roast for 3 - 3.5 hours in an oven that has been preheated to 300 degrees F.

Linda said her family loves to eat the pork and veggies stacked onto an Asiago cheese roll...drool...with a side of calabacitas.  I was far too lazy to make Asiago rolls...and couldn't find any at the market, so I used a regular roll...but it was still amazing!  I served ours with a side of fresh green beans, because after the heat of the last few weeks...they are growing like wild fire!!!  Linda also likes to stack the veggies for a veggie sammich.  I thought about trying this, but I have this "thing" with vegetables.  I like them pretty crisp.  You can imagine that after cooking for 3 hours, they're not so crisp anymore.  But they add those flavor layers to the pork & juices that are heavenly, so I just sort of mashed 'em in.  In the future, I could add the veggies during the last hour of cooking and then use them as stackers, too.

This pork is sooooooo tender.  Fork tender.  Pull tender.  And it has this awesome "sweet heat"!  A mellow, creeping heat that never quite assaults you, like you expect it might...because it's tempered by the coolness of the applesauce and the rich brown sugar!  I just liked standing over the pot and picking with my fingers...toying with burning them in the process because it was way too hot to handle yet.  After piling it on the roll I topped it with avocado & pickled banana peppers...I mean, pickled banana peppers are good on anything!  And then I washed it all down with a cold bottle of Sidral Mundet.  Thank you, Linda.
I just made a quick, easy pickle from a big pile of banana peppers that our neighbors brought us...some hot, some mild...I just mixed 'em all together!

Quick Pickled Banana Peppers
from the kitchen of girlichef

Slice up some banana peppers anyway you like, or leave them whole.  Place them in a large, deep-sided saucepan w/ a couple bay leaves.  Make a mixture of equal parts white vinegar and water.  Add a big pinch of salt and a few whole black peppercorns. Pour over banana peppers and bring to a boil.  Boil one minute, then transfer to a non-reactive container.  Let cool and refrigerate.  Use often.

This is for you Linda!  Ah, who am I's for me too. YUM, I want a bite!
photo credit: I have no clue!  Found it whilst perusing the net...w/out a sited photographer.  But whoever you are, if you took this photo...thank you.  From the bottom of my heart.

And if she weren't already good enough to me...she recently passed me this award, as well!  Pretty sure she's trying to give me a big head.  Hey're totally the opposite of an (_o_)...LMAO!!

In accepting this award, I'm supposed to sum up my blogging motivation, experience, and philosophy using 5 words.


Thanks for thinking of me, Linda.

*You still have a couple of days left to enter my GIVEAWAY for your chance to win a $75. gift certificate from NOVICA!

*Also, I'm submitting this sammich to:
Culinary Smackdown: Battle Sandwich

Would you like to comment?

  1. What a great prezzie! And I am loving that sammie - great call on the avocado on top.

  2. And did I mention how much I am loving quick pickled things? I just discovered the technique this year.
    Love the banana peppers. For some reason I can only find yellow ones here.

  3. Vaya fotos, esta hamburguesa me dice comeme, que cosa tan rica. Te ha quedado estupenda con su aguacate, excelente.


  4. Çok güzel olmuş leziz ve iştah açıcı. Ellerinize sağlık.


  5. Great post... I came to food blogging from poker blogging. Trust me when I tell you that there are more nasty folks per capita in the poker blogging world than in any food blog community. I really think we all want each other to succeed, if nothing more than so we can steal sandwich recipes, wait a couple weeks and steal the idea as our own.

    Thanks for the blog idea for early September


  6. Now that's a sandwich. Now I am hungry again despite the fact that I have just eaten my supper.

  7. I have always wondered how to make pulled pork and this recipe sounds easy enough for me....I'll be trying it this week for sure! thanks for sharing!

  8. Ican't tell you how humbled and pleased I am that you published this. You make me happy girlfriend. this is the bestest present of all. Guess what....I put RR's band on my blog for the musica....Maleguena by Salarosa Chingon....swoon.
    GK was hilarious and that's why I didn't get to comment until now. We went stalking on the internet to see him, his cooking, his kids.....she now thinks his oldest son (Racer, Rebel and I don't know what the youngest's name is but it also starts with an R)is looking muy caliente but not as much as Dad RR. So at last thank you dearest, you a goodie.

  9. That's...nice. =) The sammich looks too good! I know what you mean about this blogging world - it still astounds me. That pork.

  10. Linda...awesome!!! That man is so talented I don't even know what I'd do if I got in a room with him ...I say this in case hubby catches a glimpse, LOL ;) He has 5 kids whose names all start with R!! Rocket, Racer, Rebel, Rogue and daughter Rhiannon. I LOVE those names!!! Glad she's a convert ;) Seriously, who wouldn't/couldn't be!?

  11. I was kidding people. I'd say hello and calmly introduce myself. Sheesh.

  12. That is one heck of an awesome sandwich! Looks so delicious. That was such a nice present from Linda. Food bloggers really are the most amazing people!

  13. Good grief! I just had lunch and you're making want to have another one right now! Your sammich looks delicious.

  14. That Samwich looks delicious. Linda is such a great person and quite talented as well. I am making some pickled peppers today. I just have them coming out of my ears...errrrr garden. Tee Hee. Thanks for sharing, have a great weekend.

  15. What an unique sandwich idea! Love the quick pickles and extra avocado!

  16. Such a thoughtful little surprise from Linda.
    I pulled some pork butt out of the freezer to make carnitas, now I see this recipe.
    What to do....

  17. That's some sandwich love, right there. Have to giggle at Olde Bagg!

  18. wow great sandwich and nice goodies oh got to love blogging thats how I meet u!

  19. Mmmm what could be better?...great friends, great spices, ending up with a great sandwich!!!

    I think the friendships that you find here in blogland is one of the nicest surprises about blogging. I didn't know what to expect either, but am so happy I did it. Where else can you talk about your excitment to find Hatch chile powder or long beans, or any other special food item or recipe? If I were to talk about this with friends from work I'd get that know the's the blank stare...the "you're kidding right?" look! Anyway I am amazed at the true friends that I have found and I'm thrilled they are from everywhere!

    I just hope they can pick up on my sense of humor in my writing!! :D

  20. Such a lovelypost - practicing gratitude all the way.Now that sandwich - fit for the men in the home (and of course the women). Spectacular!

  21. Thanks for the pork, and mainly thanks fo reminding me to that I can quick pickle my hot banana peppers!

  22. What a sweet gesture! And even though I don't eat much pork I would take a big bite out of your sandwich! When you said you met some rotten apples a light went off inside me - I guess I thought I was the only one. I'm sorry that happened to you - but in a weird way it instantly made me feel better about my own 'rotten apple' experiences.

  23. Heather, do we have ESP? I've been wanting to make pork roast ever since I had this AMAZING one at a diner on the way back home from Canada. I'm guessing I can make this in a slow-cooker too, right?

  24. Bloggers truly are just about the sweetest people out there! I'm so glad she gave you those chiles because this looks amazing.

  25. Yes, Sophia...I don't see why not =)

  26. Great sammie. Never heard of simmering in applesauce though. Great idea.

  27. OK, that sandwich is making me drool--it is gorgeous! Thanks for sending it to Souper Sundays. You are a lucky girl to have such a great blog friend. ;-)

  28. What a sweet post :) A great way to thank Linda too. The pork you made with her ingredients sounds in credible. I can't get enough pulled pork, so I'm always on the look out for new sauces. Thanks for sharing.

  29. What a special treat to receive all those goodies in the mail! So much fun:) Like you, I have also looked for the hatch chiles before. The pork looks fantastic (I love pulled pork). I also like that this calls for applesauce- sounds interesting in a good way.

  30. That's an awesome package to get in the mail! And the sandwich is fabulous.

  31. Whoo Hoo for RR! Gosh he is a dream guy!

  32. I'm intrigued by the sweetness of the applesauce and th heat from the Hatch peppers! Right now one of the local grocery stores is having a hatch fest- yay!

    What a sweet friend you've made. I love the blogging world.

  33. Nice to see, that was a interesting article.