Pulled turkey barbecue. I pulled (shredded) the slow-cooked turkey leg and thigh meat with my fingers after it had cooled down. We ate it in a sandwich on (a whole wheat hamburger bun) with lettuce in a cole-slaw dressing. We had a side dish of new potatoes that were browned after a first cooking in boiling water, so were never cooked in oil or butter.
Looks good. I will try some new potatoes made that way- just pure potato taste with a little ketsup.
ReplyDeleteLooks delicious. How did you brown the potatoes? Under the broiler?
ReplyDeleteBettyAnn
Ken, is there any equivalent concept to this in la cuisine bourgeoise in France?
ReplyDeleteThere's a dish called caghuse that is a rouelle de jambon (fresh ham, not cured or smoked) that is slow-cooked or baked along with slice onions and either cider or white wine wwith a splash of white wine or cider vinegar. I blogged about it here a few years ago:
Deletehttps://ckenb.blogspot.com/2016/08/connaissez-vous-la-caghuse.html
Wish I could have joined you, look great!
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