Fall-Apart Butt Roast
1 (4-pound) Boston butt pork roast
1/4 to 1/3 cup Worcestershire sauce
3/4 cup light brown sugar
1 cup apple juice
1 tbs paprika
1/2 tbs cumin
Preheat oven to 400 degrees. Lightly grease inside of a casserole or deep roasting dish. Put Worcestershire sauce in a separate bowl and soak Boston butt pork roast in sauce.
Remove roast from sauce and coat with brown sugar, being sure to press sugar all over to form a crust. Place sugar-crusted roast in casserole dish.
Pour apple juice into casserole, but do not pour over sugar-crusted roast. Cover casserole or pan tightly, either with a casserole top or aluminum foil.
Place roast in oven and immediately turn heat down to 200 degrees and bake about 5 hours. Uncover roast and check for doneness. Meat should be so tender it falls apart easily. If it doesn't, re-cover roast and cook for 30 minutes more or as needed. Makes 6 servings.
If a Chinese-Greek who had never been to Miami were to try to make Arroz con pollo:
1/2 chicken, cut up
juice of two lemons
2 gloves of garlic, mashed
2 onions, sliced
1 cup chopped tomato (must be very red; if not, substitute 1/4 cup tomato paste)
1/4 cup soy sauce
2 tablespoons tumeric
4 cups chicken broth
2 cups rice
1/2 cup frozen peas
Marinate the chicken in the lemon juice and garlic overnight, turning once.
Saute the onions in the oil until limp. Add the chicken with it's marinade and saute until cooked on the outside. Add the rest of the ingredients except rice and peas. Bring to a boil. Add rice and turn down heat to simmer. Cook until the liquid is mostly absorbed.
Add peas and toss through.
At first I was a little apprehensive on how these would turn out, but they are WICKED good!!!!
Maple Bacon Chocolate Chip Cookies (recipe by Tod Dimmick, obtained from The Phantom Gourmet)
1/2 stick (1/4 c.) butter, melted
1 c. packed brown sugar
1/4 c. maple syrup (again, use the real kind!)
1 tsp. vanilla
1 1/2 c. + 2 Tbsp flour
2 tsp. baking powder
1/4 tsp. salt
5 strips bacon, cooked until crisp, drained, and chopped into very small bits (I microwaved mine for about 3 minutes, then kept going at 1 minute increments until it was crispy enough. Depending on what kind you use you may either need to cook it longer or shorter-I used a center cut)
1/2 c. white chocolate chips
1/3 c. bittersweet chocolate chips
(I omitted this part and just added 1 bag-12 oz.- of semisweet chocolate chunks. Do whatever you feel is right for you)
Preheat oven to 350°F.
In a mixing bowl, mix the butter, sugar, and syrup very well. Then beat in the egg and vanilla.
In a separate bowl, sift the flour, baking powder and salt, and then stir this in to the butter/egg mixture until just blended. Stir in the bacon and chocolate chips.
Scoop up batter by the spoonful or with your hands (maybe about almost twice the size of a walnut) and place on a baking tray lined with parchment paper. Bake for about 15 minutes on the middle rack of the oven, or until just crisp on the edges but still soft in the middle (I had to bake mine about 20 minutes total. Just check to make sure they're golden on top and not burned on the bottom!). Remove from the oven to cool for a few minutes, then let cool fully on a baking rack.
This made me almost 2 full dozen small cookies. Enjoy!
The exception to the general rule on closers, Ozzie Guillen admitted, is Mariano Rivera. "Rivera," Ozzie said of his longtime nemesis from the American League, "is from another planet."
Bill Parcells squatted over our fair city, spread his ample ass cheeks wide, and produced as foul a stench as can be produced, as his colon pushed out a front office fece. It's name is IRISH.--Section 126
Place an order (to go) with Fat Matt's in Atlanta and save all that time...focus on drinking while you eat the best bbq ever. 1/4 Chicken 1/4 Slab is the best!!!!!
"To me, there are three things we all should do every day of our lives. Number one is laugh. You should laugh every day. Number two is think. You should spend some time in thought. And Number three is, you should have your emotions moved to tears, could be happiness or joy.
"If you laugh, you think, and you cry, that's a full day. That's a heck of a day. You do that seven days a week, you're going to have something special."
Jimmy V. (Mar '93)
10 Pound briskett on the smoker right now. I put a thick chipotle dry rub on it and have a apple juice and butter baste for it. NOM NOM!!
"I have two weapons...
.......and my brain."[/I]
Ive been cooking a long time and learned something new today. I made some jello fruit salad yesterday with strawberries and fresh pineapple. Or at least I tried to. I made it late yesterday evening and let it set overnight. To my surprise it was still liquid in the morning, and hadnt set at all. I tried adding more gelatin to no success. So I turned to google for the answer. Apparently fresh pineapple contains an enzyme that prevents jello from setting. So do kiwi, and melons. But canned pineapple will work because of pasteurization.
I have a technique, more than a recipe (but have that as well). Reverse sear steak. I have a write up and it's a little long so let me dig that out. But for now, pictures.
The steak was more rare than the picture shows, I didn't have time to set my white balance on my camera so it definitely isn't medium as it seems, it was a good medium rare. Note that the reverse sear method allows me to get a good sear without the nasty gray band around the outside you see on thicker steaks. It's red almost all the way out to the crust!
You can google reverse sear too, I didn't invent it (although I did combine two separate techniques)
Reverse searing means to cook the meat first by convection (aka indirect) heat, and once the meat is cooked then to sear it brown.
It will only work with thick cut steaks. The best method is sous-vide cooking, which is to vacuum seal the steak in a plastic bag and then to cook it in a water bath heated to 54 degrees celcius, it takes about 2-3 hours or so for the steak to come up to temperature and then once it is cooked you then sear it on the grill. Alternatively you can bake the steaks in an oven on a low heat and use a temperature probe to check for doneness.
There is a common myth that searing "seals" the juices into meat, The truth is that searing does not seal, it does however start Maillard reactions which is caremelising the sugars in the surface of the meat which gives you the nice tasty crust.
My plans for my labor day cookout, and a cool drink!!!!
We are leaving to a huge Disney vacation in 16 days. To celebrate being so close, we are making our favorite Disney Food/Drinks for our Cookout!
We are going with our favorite "Peco Bills" burgers.
They have a "fixins" bar with the burgers, and you can add pretty much anything. So I will slice my own onions and use double dip flour and buttermilk with some cayenne and paprika to taste then fry up some onion rings. Ill mix some thinly sliced onions and jalepenos in with the burger patty, cook medium rare, olive oil and toast the buns, have melted cheese, bbq sauce, shredded lettuce, pickles, tomatos etc. to dress.
On the side, we are eating a bit healthier so we will do side salad, or veggies.
The best part I am looking forward to is the alcoholic beverage!
Besides just beer, we are celebrating our favorite Disney Drink.........
THE LAPU LAPU!!!
We carve out our pineapples and here is the drink recipe:
We can't wait!!!One part Bacardi 151
One part Myers (dark rum)
Two parts OJ
Two parts sweet-n-sour mix
Shake over ice, serve cold in hollowed pineapple
Is there even a hamburger patty in that onion sammich? ^^^
I accidently stumbled on an easy grilling sauce for burgers while I was trying to make an Irish stew for St pattys day. The recipe called for several ingredients but stopped for a quick taste after the first 3. At that point I had a can of tomato sauce mixed with some red wine (a cheap cabernet sauvignon) and some Worcestershire sauce. It had a really good taste to it, so the next day, I made up some more of this mix, kinda winged it on the measurements,.....something like 1 part tomato sauce, around 1/4-1/3 part wine, and a few splashes of Worcestershire. Took half to use as a grilling sauce to brush on the burgers while grilling, and the other half I used for just as a sauce to use after the burgers where cooked. I split them up so I had a clean sauce with no uncooked burger blood in it. I wish I could find a way to make the after cooked sauce a little thicker than the grilling sauce, that would be perfect. Anyways, it turned out great! Everyone liked it. I will definitely do that again!!
Yeah, I bet that brown gravy mix will go awesomely with that!!...Ill definately have to remember that! Thanks fin!
So I did the canned tomato sauce, red cabernet wine, and Worcestershire sauce...added some onion powder and a little bit of soy sauce. Again, winged the portions out to find the right taste....added a little bit of brown gravy mix per fin D to thicken it up.........this should be bottled up and sitting next to your catsup and mustard in the fridge!! I used it as a sauce to go with a mushroom Swiss burger.....incredible!!...this would even be good on fries or even on pork or chicken as something good outside of what a BBQ sauce would be....