Got a lot of pulled pork to use?
Make a BIG Lasagna with whole wheat noodles.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12036.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12038.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/Bread%20from%20Starter/SDC12039.jpg)
That Lasagna pan is 15" L x 11" W x 3" D.
Good lord! Do share...
Cough up the recipe there Sonny or we have ways to make you tell us.
Sonny,
That looks great man.
KyNola
I really didn't post this because it is some kinda great recipe.
Just wanted to show what could be done with pulled pork.
We have a finicky eater here at the House and it is adapted to being kinda low-fat.
Am on my way to Houston this morn but if you want the recipe, I will post it this evening.
Great idea CRG.
I've got a killer Lasagna recipe at home that I'm gonna replace the ground deer with the same amount of pulled pork.
The wife still dont know I use ground deer in her FAVORITE dish, been doin it for years now. 8)
One of these days I'll break her form the, dont like deer, thing.
We havent had Lasagna in a wile, lets see what she thinks of this. ;)
I am signing up for this one
I have some leftovers in the freezer
That and some home made noodles
This baby will rock
Thanks for the idea !
Is he back yet?
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And I didn't think I was hungry.....
That's a wonderful idea. I never would have thought to make a lasagna with leftover pork, but it would work well.... now, where's that recipe?
Well... Ohhh Heck... Me too...
Sign me up for "CRG-Style Italian Hillbilly Culinary Skills 101"...
Does the syllabus really require "Duct Tape and Coat Hangers"?
Quote from: hal4uk on May 05, 2010, 08:10:24 PM
Well... Ohhh Heck... Me too...
Sign me up for "CRG-Style Italian Hillbilly Culinary Skills 101"...
Does the syllabus really require "Duct Tape and Coat Hangers"?
Remember the last time you got left alone with duct tape and a coat hanger.
Geez! What a mess! Did they really have to call 911?
Almost everyone survived. What's the problem?
Quote from: hal4uk on May 05, 2010, 08:30:27 PM
Almost everyone survived. What's the problem?
OK .... which ones of the hal's did we lose.
The shy guy?
Just kidding. Good Grief!
I only ever killed that one guy..
(and Lord knows he needed killin')
Quote from: hal4uk on May 05, 2010, 08:49:22 PM
Just kidding. Good Grief!
I only ever killed that one guy..
(and Lord knows he needed killin')
I think they are all good guys, all nine of ya'll. ;D
Leave it to the guy from Illinois to screw things up....
Yeah, I've driven though that state... Dare I mention "Hillbilly"? :-)
Oh well, movin' on now...
Ok, now I know I saw a recipe promised somewhere here.......
Gonna do this today.
Looks great did i miss the recipe ? Great way to use pulled pork.
It's gotta be tomorrow because yesterday was today.
Geez! OK, OK!
Like I said this is no Award Winning recipe, but it is good.
The ingredients I am posting are for
"That Lasagna pan is 15" L x 11" W x 3" D"
You will need two boxed of whole wheat lasagna noodles.
2 cans of 26 oz Delmonte or Hunts 4 cheese spagetti sauce.
2 small cans of sliced Mushrooms.
can of sliced Balck olives.
Grated cheese of your choice.
Large carton of Cottage cheese (we use Low fat)
4 eggs.
Crack the eggs in a bowl and mix with the cottage cheese.
Take olive oil and a couple spoons of the spagetti sauce and cover the bottom.
Place your noodles on top of that to cover the bottom.
I leave a little space between the noodle and the wall of the lasagna pan so the noodles doesn't hard during cooking.
Mix your pulled pork with rest of the first can of spagetti sauce and half of another can.
Spoon 1/3 of the sauce/pork mixture on the noodles.
put in some mushrooms and black olives.
Spoon 1/3 of the egg/cottage cheese over that.
put down another layer of noodles and do the same.
add another layer of noodles and do the same.
So now you have 3 layers of noodles and three layers of sauce/pork, mushrooms, black olives, and the cottage cheese/egg mix.
Add cheese to the top.
Cook at 350* for an Hour.
Thanks Sonny
Sonny now lookie what ya did
Now my wife wants to try it................
Thanks for the recipe.
So the noodles go in raw? That's how MIL makes her lasagna too...
I want to try this as well.
350°? Hmm... My 070 will cruise happily at 350°. ::)
Quote from: squirtthecat on May 12, 2010, 12:29:19 PM
So the noodles go in raw? That's how MIL makes her lasagna too...
I want to try this as well.
350°? Hmm... My 070 will cruise happily at 350°. ::)
Was gonna say that.
I have smoked/cooked a store bought lasagna in my Traeger and it was excellent.
CRG - giving me an idea. Ever done or seen anything like a pulled pork pie ?
Quote from: BuyLowSellHigh on May 12, 2010, 02:55:25 PM
CRG - giving me an idea. Ever done or seen anything like a pulled pork pie ?
No, but it sounds interesting.
Maybe with a cornbread type crust ? Or would it be better with a traditional pastry crust ? Or possibly a biscuit dough crust ? This should be fairly easy.
Hmmmm unrolled cresant crust.
Nice and flaky.
Puff pastry ?
I should have used spell check.;D
Croissant Rolls.
Okay, I 'bout spewed my adult beverage across the monitors and choked as I laughed. :D
So with a savory and flaky crust I am thinking a zippy sauced pulled pork filling with onion, red & green bell pepper, some Jalapeno, and construct as a pot pie with a puff pastry crust. Other possible additions could include maybe mushrooms, corn, black beans ... any ideas?
An alternative would be the "Napoleon" thing - could do two layers of the pork, much the same as the pot pie with a cheese layer in between - three filling layers and four pastry layers. Cheese could be fresh mozzarella or a blend of cream cheese with either goat cheese or Monterrey Jack. Then drizzle the whole thing with the same sauce used to make the pork filling.
OK, STOP!
Man, that sounds goooooood!
You need to make two.
One for you.
And one for use 5 to 6 ingredient guys!
The mushroom, corn, black beans, cheese, flaky crust, smoked pork, sweet onion. WOW!
Okay - it's the Napoleon thing. I can't try it for at least a week, but it's on my list. When I do I'll put it up here.
Quote from: BuyLowSellHigh on May 12, 2010, 06:21:51 PM
Okay - it's the Napoleon thing. I can't try it for at least a week, but it's on my list. When I do I'll put it up here.
It really does sound good.
I'll be looking for it.
BLSH this is one i did a while back that turned out really very good.
http://forum.bradleysmoker.com/index.php?topic=10796.0
CRG, I don't know how I missed this, but I sure am glad that I found it!
That looks amazing - I will have to do this with our next batch of leftover pulled pork - this lasagne and that pork pie recipe that you guys were creating.
Mrs
Quote from: seemore on May 21, 2010, 05:54:17 PM
CRG, I don't know how I missed this, but I sure am glad that I found it!
That looks amazing - I will have to do this with our next batch of leftover pulled pork - this lasagne and that pork pie recipe that you guys were creating.
Mrs
Mrs
The Lasagna lasted about 2 days and it was gone.
I am waiting for BLSH to put the pie together too.
Sure sounds good.