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PURPLE VELVET MILKSHAKE

Purely for adults, this silky smooth milkshake is perfect for an after dinner treat. The deep, rich flavors of black raspberry ice cream combine with the barrel-aged smokiness of bourbon to make a dark, silky indulgence.

Start to finish: 10 minutes; servings: 2

1 cup black raspberry ice cream
1/2 cup vanilla ice cream
2 ounces bourbon
1 ounce Chambord liqueur
Fresh blackberries
Fresh mint leaves

In a blender, combine both ice creams, the bourbon and Chambord, then blend until smooth. Divide between 2 glasses, then garnish each with fresh blackberries and mint leaves.

Nutrition per serving: 290 calories; 80 calories from fat (28 percent of total calories); 9 g fat (6 g saturated; 0 g trans fats); 35 mg cholesterol; 31 g carbohydrate; 3 g protein; 1 g fiber; 65 mg sodium.


Slow Roasted Pork with Red Cabbage, Jalapeños, and Mustard
Serves: 4 Oven Temp: 250

1 tablespoon caraway seeds
3 whole cloves
1 star anise
1/2 tablespoon black peppercorns
1/2 cup kosher salt
1 (1 1/4- to 1 1/2-pound) boneless pork shoulder
2 cups shredded or thinly sliced red cabbage
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Salt and pepper
4 ciabatta rolls
2 tablespoons Dijon mustard
1 large jalapeño pepper (see Tip), thinly sliced

Directions

1.Preheat the oven to 250 degrees F.

2.Combine the caraway, cloves, star anise, and peppercorns in a spice grinder and process until they have the coarseness of salt. Combine the spices with the salt.

3.Rub the pork vigorously with the spice mixture until completely covered. Any spice mixture that doesn't stick to the meat can be removed. Place the meat in a roasting pan, cover tightly, and cook in the oven for about 4 hours. The meat should be fork-tender and some of the fat should have rendered into the bottom of the pan. Transfer the meat to a plate and discard the fat from the pan.

4.Increase the oven heat to 350 degrees F.

5.In a bowl, combine the cabbage, oil, and vinegar and season generously with salt and pepper. The cabbage should taste quite salty and tangy.

6.Slice the ciabatta rolls in half. Spread the mustard evenly across the bottom halves. Using a couple of forks, pull the roasted pork apart and distribute some on the bottom and top halves. Place the bread in the oven and remove when the bread is lightly toasted and the meat is heated through. Add the cabbage on the bottom halves and top with the jalapeño. Close the sandwiches, cut into halves, and serve.

Tips & Techniques:
Peppers vary in intensity — sometimes two slices are more than plenty while sometimes eight won't be enough — so be sure to taste-test yours before layering them on.

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