Sunday BBQ Brunch

Jennifer Lazzaro popped over on a recent sunny Sunday to Cafe Drake, whereupon we wasted no time toasting Spring with a chilled glass of dry sherry. Southern staples comprised a menu of pulled pork - Carolina BBQ style - braised brocolli rabe and potato salad, washed down with a 2005 Macon-Villages Chardonnay courtesy of Jen. Coffee and fudge pie rounded out lunch and left us satisfied and ready for a nap or afternoon with the papers.

NORTH CAROLINA PULLED PORK BBQ

Since the oven is the last thing we want heating up Cafe Drake during warm weather, this ingenius recipe utilizes a slow-cooker to do most of the work overnight. Season to your personal taste with more or less hot pepper and brown sugar.

1 3-4 lb. pork shoulder / cayenne pepper / 1/2 can tomato paste / 1 1/3 cup apple cider vinegar / 1/2 onion, chopped / 1/2 cup brown sugar / 2-4 hot chile peppers, chopped

1. Rinse pork shoulder, pat dry and sprinkle liberally with cayenne pepper.


2. Place in dry crock pot on Low for 10-12 hours.


3. Remove pork shoulder from crock pot, shred meat and discard fat (there will be ALOT).


4. Combine all remaining ingredients in a saucepan on stove and simmer for 15 minutes.
   
5. Add sauce to pork, heat through, season with salt and serve.

FUDGE PIE

A recipe handed down through three generations, Cafe Drake dished up this family favorite drizzled with raspberry syrup. Although the pie cooks at 350 degrees, preheat the oven at 400 and turn down for baking.

1 stick of butter / 2 squares unsweetened baker's chocolate / 1 cup sugar / 1/4 cup flour / 1 pinch salt / 2 eggs, beaten / 1 t. vanilla

1. Melt chocolate and butter together.
2. Add remaining ingredients and mix well.
3. Pour into a well-greased pie pan.
4. Place in a 400 degree oven and immediately turn the temperature down to 350.
5. Bake 20-25 minutes.