Pulled Pork

ou will need a Boston pork butt/shoulder roast.

Cook roast in crock pot overnight with the contents of one bottle of beer ( Cook on low.

Turn crock pot off in the morning and let roast cool. Once cool, drain juice and beer from the crock pot (kitchen will smell afterward!). You can shred the pork with a fork at this point. I pull the pork by hand to get rid of as much fat as possible.

Add at least one jar of BBQ sauce to the pot with the shredded pork. Heat up a couple of hours before you are ready to serve. Serve with whatever you are in the mood for.

We put it on a hard roll and that's that!

Sake Salmon and Rice

Sake Salmon and Rice

Marinade:
1 teaspoon English mustard, or wasabi paste*
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon garlic or chili oil
1 tablespoon sake
2 salmon fillets 1 cup basmati rice
2 cardamom pods Sauce for salmon and rice:
1/4 cup sake
1 tablespoon soy sauce
1/2 teaspoon fish sauce or brown rice vinegar
1 teaspoon Worcestershire sauce
1 teaspoon English mustard, or wasabi paste 1 to 2 tablespoons chopped fresh cilantro, to garnish *Cook's Note: If you can't find English mustard, substitute wasabi paste.

In a freezer bag, combine the mustard or wasabi paste, Worcestershire sauce, soy, oil, and sake and add the salmon fillets. Leave to marinate for about 20 minutes. Follow packet instructions for the rice, or rice-cooker handbook or just put rice in a pan, bruise cardamom pods and chuck them in too, and put double the volume of water as you have rice. Bring to the boil, then turn down to the lowest you possibly can, clamp on a lid and leave until the rice has absorbed the water and is cooked, about 15 minutes. Heat a smooth griddle or nonstick skillet, and cook the salmon fillets for 1 1/2 minutes on 1 side then a minute on the other side. Remove the salmon, double wrapping each fillet in foil parcels and let them rest for 10 minutes on a wooden board or a pile of newspapers. Bring the sake to a boil in a tiny little saucepan, like one you might melt butter in, to let the alcohol taste evaporate. Take the pan off the heat and add the other sauce ingredients. Unwrap the salmon fillets, removing them to a wooden board for carving as you do so.
Arrange some freshly boiled rice on 2 plates, and slice the salmon fillets into thin slices. Lay the carved salmon on top of the rice and spoon over the sauce, letting it gloss the fish and drip here and there over the rice. Scatter the cilantro on top.

Beef Paprika

Beef Paprika

1 1/2 lbs -2 lbs stew beef

2 tablespoons Worchestire Sauce

1 Tablespoon Brown Sugar

2 Teaspoons salt

2 teaspoons paprika

1/2 Teaspoon dry mustard

a few shakes red pepper

1 1/2 cups water

3/4 cup ketchup

1 cup onions

Brown Beef in a dutch oven. Drain and add rest of ingredients. Cook for an hour or so (the longer the better) until sauce is thick. I usually cook for about 45 minutes uncovered and an half hour or so covered. You can add more water if you want to cook it longer. The sauce should be thick.

We serve it over egg noodles.

Mac and Cheese

Mac and Cheese

1lb pasta

1lb American Cheese cut up-get the American Cheese from the deli counter, not the american cheese food that you can buy in packages (this is the important part, do not use another cheese!)

2 Cups Milk

2 tablespoons butter

2 tablespoons flour

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon pepper

Make pasta put in casserole dish. Melt butter over low heat and remove from heat. Mix in flour, dry mustard, salt and pepper so it makes a paste. Then add milk and return to medium-med high heat. Stir constantly until it boils and then boil for one minute. Mixture should be thick. Then add cheese stir until melted. Mix will pasta. For a topper I take one cup of breadcrumbs mixed with a tablespoon melted butter. Sprinkle over the top and then top with fresh grated parmesean cheese. Cover and Bake at 375 degrees for approximately 45 minutes.

Cowboy Spagheti

1 pound spaghetti
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, chopped
Ground black pepper
2 teaspoons hot sauce, eyeball it
1 tablespoon Worcestershire sauce, eyeball it
1/2 cup beer
1 (14-ounce) can, chopped or crushed fire roasted tomatoes
1 (8-ounces) can, tomato sauce
8 ounces sharp Cheddar
4 scallions, chopped

Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it. Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce. Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon

Filet Mignon

Filet Mignon.

On one of the restaurant blogs in our newspaper they posted from Cooks Illustrated their method for perfectly cooking a steak medium rare throughout.

Sounded a little weird, but here's what it was.

Cook steak in the oven at 200 degrees for 15-20 minutes (I did 17 and it came out mediuim rare.) Then cook the steak on the stove in a cast iron pan for 1 1/2 to 2 minutes per side. ( I did 2 minutes).

OMG, I had put a little dry rub on it before I seared it and it came out so good, perfectly pink throughout!