The weather is cool. My pajama pants are flannel. And the cookbook is finally done. [Picture this: a tall stack of papers with so much red pen, you'd think I took a blow to the head.] Oh reader, I wish you could know what this means for me: actual conversations with my husband, swept floors, time to match my pants with my shirt! Behold. Just this past Sunday, I spent all day day in the kitchen – making at least 3 different meals in 12 hours.
Poor Dustin. Guy was just tryin’ to wash his car and there I was, thrusting a plate of cornbread and pulled pork through the window at 11 a.m. I can only imagine what the neighbors thought. But I kind of think there are worse things.
Have you ever warmed your hands over a campfire on a brisk night? Put on a big, thick pair of wool socks? Then you know where I’m coming from with cornbread and pulled pork in October.
The recipe comes from Raymond Chen, head chef at the Inn at West View Farm in Dorset, Vermont. Picture a cute little bed and breakfast atop the hills. Fireplace. Farm food. A dish that’s well suited for fine dining but actually doable in real life – with leftover pulled pork as the main attraction.
Chef Chen uses baby back ribs instead of pulled pork but you can use either. I don’t mean to get all Sandra Lee on you, but you can totally just get your cornbread from a box mix or even better––buy it already made. (Yeah, I said it. I know many of you are avid bakers but I’d rather clean toilets, okay?)
And then there’s the poached egg – pierced with a fork and yolk dispelled all over the pork. A sprinkle of chives and just the right amount of salt. I don’t know about you, but if there’s someone you love hangin’ around — I’m thinking this dish will show them how grateful you are for putting up with your cookbook being so great.
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Pulled Pork Eggs Benedict
Serves 2
Ingredients
Pulled pork, leftover and heated
Corn bread, cut into squares
2 eggs
2 teaspoons white vinegar
Sliced chives
Procedure
Poach a couple of eggs by gently cracking them into a pot of aggressively simmering water with a couple teaspoons of white vinegar. After about two minutes, remove the eggs with a slotted spoon and place on top of the pork. Finish with some sliced scallions.
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{ 14 comments… read them below or add one }
Oh, cornbread never turns out right for me when I bake it at home anyway.
Ha! Actually Betty Crocker’s pretty good. But I bet yours ain’t bad.
Its the most incredible-edible thing I’ve seen. Just like everything else you’ve ever cooked and blogged about.
I swear I’m starting a blog one day where i post about cooking everything you’ve posted
Whateves, I’m gonna do a blog where I post pics of myself around the city. Oh wait, I need to start getting out for that.
May we please, please, please have a dinner party one day and have this as the main course. It looks heavenly!
p.s. It always makes me smile when you have a new post up!
Thank you chef – I kept thinking it’d be a good app too… in a small portion.
So glad to have you back to blogging! You have been missed. Will we get to read about the other two meals you made in those 12 hours?
Really you are worried what the neighbors think? Mr. and Mrs. Judgey moved out on Saturday. You can now park you car anywhere, except where I park mine (please and thank you).
hear, hear, to reclaiming your life!!! And eggs benny is the perfect way to start!
Terrific post-glad you are back in the swing of it! Hoping you, Mrs. Hurd, & I can get together soon!
Me too – feels lovely to be back. Looking forward to it!
So glad to read your thoughts and see your gorgeous pics again! Welcome back to the world!
btw, i take no responsibility for the mountain of red-pen-annihilated stack of papers. ha.
so imagine the moisture from the pulled pork seeping into the cornbread.
that pretty much describes my spine right now. NICELY done.
glad you’re back.