Photos courtesy of Alltel Wireless and Ted Allen
We don’t normally participate in promotional type stuff here on OTB. But I’m willing to make an exception for companies who will trade delicious recipes and exclusive content for a little bit of sell-out. And if the person I’m selling out for happens to be a friend of the site, all the better.
OTB friend Ted Allen, best known for his “Food Guy” expertise on Queer Eye for the Straight Guy and his judging on Top Chef and Iron Chef America, is part of an Alltel Wireless promotion and sweepstakes where you can win a vacation getaway with a group of your friends and a specially prepared dinner by Ted. I’ll share the specifics, and then we’ll get right to the food.
Ted Allen of Bravo’s Top Chef and Iron Chef America has teamed with Alltel Wireless for the “My Circle Reunion” promotion. Alltel’s grand prize winner will enjoy a getaway with their ‘Circle’ of 10 family and friends at their choice of vacation hot spots: Key West, Palm Springs or Las Vegas. Ted will join the grand prize winner and guests during their vacation where he’ll mix and mingle with the group before preparing a special meal for them.
Through May 31, 2008, “My Circle” subscribers can enter by texting CIRCLE to 102102 or visiting http://www.alltel.com/circlereunion; new customers who sign up before May 31 are also eligible to win the reunion prize package.
Win a vacation and dinner with Ted Allen and your own Circle of Friends on the Alltel Wireless site.
For a classic Ted Allen interview, check out Rachel’s 2003 discussion with Ted from eGullet.com.
Click on the “Read the rest of this entry” link below for Ted’s special Alltel recipes.
By Ted Allen
Pulled Pork Sliders
This is irresistible as a full-sized sandwich or, as an hors d’oeuvre in miniature, slider size. If you have a covered grill with adjustable vents and a reliable thermometer, and can keep the temperature below 300, that is the ideal place to cook pork shoulder. If not, do it in the oven. Allow plenty of time for cooking; this is about slow-and-low, and five or six hours is ideal.
For the dry rub (great to make in large batches and store in a jar): Mix equal parts sea salt, white sugar, brown sugar, cumin, chili powder, oregano, and black pepper; then, 1/2 part cayenne pepper; then, 4 parts paprika.
1 5 to 7-pound bone-in pork shoulder
2 cups cider or white vinegar, or a combination
1 and 1/3 cups water
1/4 cup packed brown sugar
1/2 cup ketchup
5 teaspoons salt
4 teaspoons red pepper flakes
1 teaspoon fresh cracked black pepper
2 teaspoons Liquid Smoke (optional, and only if you’re not using a grill)
Preheat your grill (indirect heat) or oven to 300.
Rinse the pork, and pat dry with paper towels. Rub all over with dry rub. Place in a roasting pan, or, if grilling, a disposable foil pan. Roast, uncovered, for at least 4 hours and up to six, monitoring temperature carefully. Let cool completely (or wear rubber gloves), then, shred with fingers, discarding bone and excess fat. In a large Dutch oven with a lid, combine shredded meat with vinegar sauce. With tongs, load up the buns, and serve.
Corn and Black Bean Salad
2 cups cooked black beans
2 cups cooked corn kernels
1/2 cup chopped red onion
2 medium tomatoes, chopped
1 jalapeno chili, seeded and minced
1 clove garlic
1/4 teaspoon black pepper
3/4 teaspoon salt
4 tablespoons fresh lime juice
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 cup extra virgin olive oil
Combine all ingredients in a large bowl, and refrigerate two hours to allow flavors to blend. Serve chilled or at room temperature.
Warm spiced apple tart
1 package (1.1 pound) frozen puff pastry
3 Golden Delicious apples
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
3 tablespoons unsalted butter
All purpose flour, for rolling
1/2 pint whipping cream, for serving
Put the puff pastry out at room temperature to thaw until flexible, at least 30 minutes.
Preheat the oven to 475.
On a lightly floured work surface, roll out one of the pastry sheets to a bit more than a 12-inch square. Using a plate as a guide, cut a 12-inch round. (If you’ve got a 12-inch plate, cool. If not, use a smaller plate and cut around it with a margin of however much you need to make up the difference.) Gently pick up the pastry round between both hands and put it on a buttered or parchment-lined baking sheet. Put it in the refrigerator while you work on the apples.
Peel the apples. Cut them in half through the stem ends and use a melon baller to scoop out the cores. Trim both ends. Then put the apple halves flat sides down on a cutting board and trim both ends straight across. Cut the apple halves crosswise into very thin slices.
Take the baking sheet out of the refrigerator. Arrange the apples on the pastry round in concentric circles so that the rounded sides of the slices face out, and the apple slices overlap by about 1/2 inch. Leave a 1/2-inch border at the edge of the tart and arrange the apples so that the entire pastry round (with the exception of the border) is covered by the apples. Stir together the sugar and spices and sprinkle over the apples only; any sugar on the pastry border will burn. Cut the butter into about 20 thin slices and lay them over the apples too. Whisk the egg in a small bowl for a glaze. Then use a pastry brush to paint the pastry border with the glaze.
Put the tart in the oven and bake until the apples are tender and the border is browned, 13 to 15 minutes.
Meanwhile, whip the cream in a bowl with an electric mixer or a whisk until soft peaks for when you life the whisk or beater. The cream should not be stiff.
When the tart is cooked, cut as desired and serve with the whipped cream.