Avocado Toast with Charred Tomatoes

Five things that are very cool:

1. a cucumber

2. Fonzie ("Come on Yolanda, what's Fonzie like?...he's cool...correctamundo")

3. the other side of your pillow

4. Steve McQueen

5. the avocado toast I'm about to show you how to make

In the month of August, no one in the Tropical South likes to turn on their oven.  It's 110 degrees every day, and the torrential rains of summer give way to oppressively humid, sticky afternoons.  The cooler, the better.

With some quick work on the grill, this avocado toast makes a satisfying brunch or light dinner and keeps your kitchen cool.  Add an icy glass of bubbly prosecco and you're even cooler.  Maybe even as cool as Fonzie (AND Jules), but sorry--no amount of avocado toast in the entire world is ever gonna make you as cool as Steve McQueen. Ever.

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(WHAT YOU WILL NEED)

serves 2

2 slices multi-grain bread, toasted

2 Haas avocados

2 plum tomatoes, halved lengthwise

olive oil

1 lemon

salt/cracked pepper/garlic powder

red pepper flakes

arugula

First, pour some prosecco for yourself.  It is essential that you begin the recipe cool and relaxed :)

Halve the avocados and scoop into bowl.  Sprinkle with salt and pepper and squeeze the juice of 1/2 lemon over.  Smash slightly, but leave a little chunky for texture.  Cover with saran wrap and place in refrigerator until ready to use.

Cut tomatoes in half lengthwise.  Drizzle with olive oil and sprinkle tops with garlic powder.  Place on grill and cook until they start to soften and the skin gets a nice char.

Toast bread.  Spread smashed avocado on the toast, squeeze a little fresh lemon juice on it, top with some charred tomatoes, salt and cracked pepper, sprinkle with red pepper flakes, drizzle lightly with olive oil, a little arugula to finish

Pulled Pork Sandwiches with Tangy Coleslaw

When I bought my first crock pot like 20 years ago, there was a little recipe book inside that had a very basic pulled pork recipe.  But it was enough to tell me I needed a 5-6 pound pork butt, some spices to rub on it, vinegar to make a sauce, and some squishy buns to put it on.  Over the years I played around with it and ended up with a pretty tasty pulled pork recipe that's perfect for the outdoor summer holidays. This year, I made it on the 4th of July.

I'm giving you the pulled pork--now add in the beach, a cooler full of drinks, some music, a few fireworks, a backyard lawn game or two, and the funnest friends you have, and you've got yourself one awesome summer. 

There's still 7 more weeks until Labor Day...just THINK of all the fun we can have  :)

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(WHAT YOU WILL NEED)

crock pot
1 5-6 pound pork butt
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons smoked paprika
2 teaspoons table salt
1 teaspoon black pepper
1 cup apple cider vinegar
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
2 teaspoons sugar
1/3 cup Worcestershire sauce
1 teaspoon dry mustard
3 small onions, peeled and quartered


Put onions in bottom of crockpot.

Mix brown sugar, both paprikas, salt and pepper, and rub all over pork roast with your hands.  Place roast in crock pot on top of onions.

This is a Western Carolina sauce so it's a vinegar base, not a tomatoey one.
In large measuring cup, mix: vinegar, garlic powder, cayenne pepper, red pepper flakes, sugar, Worcestershire sauce, and dry mustard. Stir well and pour approx. 1/3 - 1/2 of the mixture over the roast.  Save remaining sauce for later.

Cover and cook on low for 8-10 hours.

Go have fun...

me at the beach---having, and drinking, the fun

When you get home, your house will smell SO GOOD.  SO SO GOOD!

When the roast is done, you should be able to stick a fork into it with no resistance. 
Remove from crock pot and place in large pan.  Onions, too!  Shred meat with 2 forks--add juices from the crock pot a little at a time to make it as wet as you like it.  This also keeps it warm.  Salt and pepper to taste.

Place on bun and top with coleslaw (recipe below).  Add more sauce if desired.

Homemade coleslaw:
Slice 1 head green cabbage into ribbons. Place in bowl with 2 or 3 diced fresh tomatoes. 
Mix 1/2 cup mayonnaise with 1/4 cup vinegar.  Stir and taste.  Add more of either depending on how tangy you like it.  Pour some of the dressing over the cabbage mixture and stir.  Add more as needed, to make it as wet as you want.  You might use it all, you might not, you might make more, and it will intensify as it sits.  Grind in some black pepper, some sprinkles of cayenne pepper and salt, stir, and place in refrigerator until ready to use. 
(Make approx. 2-4 hours before eating)

I like to serve these sandwiches with cool, crisp, fresh vegetables.  See...