Fare Exchange: Pulling pork from crock pot; making Puckett burgers

Good morning, good Wednesday company. Our requests today are all about pretzels: Where to buy pretzel bread and rolls, how to make pretzel bread and rolls, and how to make homemade soft pretzels like the ones sold in the mall. We thank A.E., whose good questions often get a conversation going, for those opening requests.

PORK IN A CROCK POT

Today we are just full of thanks, and that is a good way to approach the topic of food. We say thank you to last-nameless Karen, who offered two ways to cook pulled pork in a crock pot. The first is an easy recipe, "but the second is my favorite. Both make a great sandwich with cole slaw."

Three-Ingredient Pulled Pork

2 pounds pork loin roast

12-ounce can root beer (your favorite)

18 ounces barbecue sauce (your favorite)

Place pork in slow cooker. Pour root beer over pork. Cover and cook on low heat for 6 hours or until it shreds easily with 2 forks. Remove pork and shred.

Drain liquid from slow cooker. Return shredded pork to slow cooker and stir in barbecue sauce. Continue heating on low for an additional 30 minutes.

Serve on hamburger buns with cole slaw, if desired.

Memphis-Style Pulled Pork

1 medium onion

6 garlic cloves

2 (14-ounce) cans beef broth

(18-ounce) bottle Memphis-style barbecue sauce (Sticky Fingers is good)

1/3 cup brown sugar

1/3 cup cider vinegar

teaspoon pepper

3 to 4 pounds boneless Boston butt pork roast

2 tablespoons cornstarch

3 tablespoons water

Peel and slice onion thickly; place in slow cooker with garlic cloves.

Place pork roast on top.

Stir together broth, barbecue sauce, sugar, vinegar and pepper and pour over roast.

Cover and cook on high 6-8 hours or until fork tender.

Remove pork from slow cooker to cool.

Combine cornstarch and water in small bowl until blended.

Stir into sauce mixture; bring to boil in slow cooker and boil until slightly thickened (5-7 minutes). Strain, discarding solids.

Using two forks, shred pork and add sauce to taste.

PUCKETT RECIPES

Puckett's Grocery and Restaurant is opening near the Tennessee Aquarium this summer, in the building formerly occupied by TGI Friday's. There will be many waiting at the door when the day comes, chomping at the bit for Puckett's Tennessee-tested dining experience. Macey Baird Benton offered one recipe to keep us going this summer until we can purchase the meal at the Chattanooga restaurant. Andy Marshall is the barbecue king whose recipes anchor Puckett's.

Puckett's Grocery and Restaurant Summer Turkey Burger

1 pound ground turkey

1/4 cup diced celery

1/4 cup diced yellow onion

1 tablespoon chopped fresh sage

1/2 tablespoon granulated garlic

1/2 tablespoon Lawry's seasoned salt

1/2 tablespoon ground white pepper

1 tablespoon butter

Swiss cheese

Bacon (Puckett's prefers applewood-smoked)

Avocado slices

Bun (Puckett's prefers pretzel or wheat)

In a small saucepan, sauté the celery and onion until soft. Allow the celery and onions to cool for 10 minutes. In a mixing bowl, combine the ground turkey, sautéed celery, onions and spices. Mix well. Allow the mixture to rest in the refrigerator for at least one hour (if time allows). Take your turkey burger mix out of the refrigerator. Portion into several patties, depending on the size you like; Puckett's recommends sliders here, but it's your preference. Place the burgers on a well-oiled grill. Cook the burgers on medium high heat for 3-4 minutes per side, depending on size. Internal temperature should reach 165 degrees. Remove from grill.

Puckett's Chipotle Sauce

1 tablespoon chopped bacon

1 cup ranch-style dressing

1 teaspoon puréed chipotles

Cook bacon in a skillet over medium to medium-high heat, then chop. Separately, mix ranch dressing, chopped bacon and puréed chipotles well, until creamy.

Take the turkey burger and top with Swiss cheese, bacon strips, fresh avocado slices and a drizzle of chipotle sauce on top. Sandwich between a bun.

DO-OVER

Jim Sparks got ready to cook the shrimp and grits recipe from the May 5 Fare Exchange, but then noted a lack of clarity in the directions for Crook's Corner's famous version. Here is the complete recipe.

Crook's Corner Shrimp and Grits (Again)

2 cups water

1 (14-ounce) can chicken broth

cup half and half

teaspoon salt

1 cup regular grits

cup shredded cheddar cheese

cup grated Parmesan cheese

2 tablespoons butter

teaspoon hot sauce

teaspoon white pepper

3 bacon slices 1 pound medium-size shrimp, peeled and deveined

teaspoon black pepper

1/8 teaspoon salt

cup all-purpose flour

1 cup sliced mushrooms

cup chopped green onions

2 garlic cloves, minced

cup low-sodium, fat-free chicken broth

2 tablespoons fresh lemon juice

teaspoon hot sauce

Lemon wedges

Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat and simmer, stirring occasionally, 10 minutes or until thickened. Add cheddar cheese and next 4 ingredients. Keep warm.

Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside.

Sprinkle shrimp with pepper and salt; dredge in flour.

Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; serve with lemon wedges.

THANKS

Restaurateur Bill Hall wrote about the continued interest in his almost-legendary Town and Country Restaurant. "Just a note of thanks to you and your readers for remembering and asking for so many of our simple recipes at the T and C even after (hard to believe) being closed for almost 10 years. My immediate family and my restaurant family are always tickled to see that someone enjoyed our food and wants to recreate some of those dishes in their own kitchen. I'm honored, embarrassed and thrilled that we were able to be so lucky for so many years, having such wonderful patrons that came to see us often and great employees who really cared about producing a consistently good product."

JUST A DASH

Many of us have been invited to join a Meal Train by email, taking dinner to friends when they are in seasons of difficulty. One that came recently had a delightful assortment of menus, and just reading them is an exercise in the variety of foods that will help this young family make it through. Here are a few of the offerings fit for your family table as well:

* Brisket and vegetables

* Spaghetti, salad and bread

* Taco Bar

* Chicken soup, bread, salad and fruit

* Barbecue chicken and vegetables

* Summer veggie pasta salad

* Pork tenderloin, sweet potatoes, apples, salad

* Farmer's market veggie plate

* London broil and mashed potatoes

* Lasagna

* Chicken pot pie

* ... and this wonderful one: "Dinner from Southern Star."