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Joshua D. Boyd

Crockpot Pulled Pork

This is your shortcut solution to Carolina Pulled Pork Barbecue. While
it lacks the authentic flavor of slow smoked barbecue, if its all you
have to work with, then go for it.
INGREDIENTS:

* 3-4 pounds pork roast, boston butt or pork shoulder
* 3/4 cup apple cider vinegar
* black pepper and salt to taste
* 1 to 1 1/2 cups of barbecue sauce

PREPARATION:
Trim pork roast of excess fat. Lightly season with salt and
pepper. Place in a slow cooker or Crock-Pot. Pour vinegar over roast
and turn to make sure the vinegar reaches all sides. Cook on low for
10 to 12 hours or until roast is tender enough to pull apart with your
fingers.

Then remove roast and discard liquid. Shred pork roast into small
pieces and return it to the slow cooker. Add barbecue sauce and stir
to mix. There should be enough barbecue sauce to coat the meat but not
so much as to make it runny.

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Cocoa Mix

From Alton Brown:

Ingredients

* 2 cups powdered sugar
* 1 cup cocoa (Dutch-process preferred)
* 1 teaspoon salt
* 2 teaspoons cornstarch
* 1 pinch cayenne pepper, or more to taste
* Hot water

Directions

Combine all ingredients in a mixing bowl and incorporate evenly. Store in an air-tight container.

Mix with warm milk, about 50% of milk/mixture.

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Pasta (from scratch)

1 pound white flour
2 tsp salt
4 eggs, beaten
3 tbsp olive oil
5 tbsp butter, melted
3 garlic cloves
2 tbsp parsley

mix flour and salt in bowl
make a pit in the center of the bowl
place the eggs and 2/3rds of the oil in the pit
stir in eggs

knead for fine minutes until smooth and elasticy
set aside covered for 15 minutes
roll out thinly, cut into shapes

bring water to bool
add remaining oil. cook pasta in water for 2-3 minutes

mix remaining ingredients

idea: stuff pasta

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Chicken Marsala

3 chicken breast halves
salt
pepper
flour
thyme
rosemary
4oz button mushrooms, cut to desired size.
butter
1 cup marsala

Scallop the halves into a total of six pieces.

brine chicken for half hour in 4 cups water + 4tbs salt.

Cook mushrooms in butter until soft almost all the way through. Remove
mushrooms and set aside.

Dry the chicken. Dredge in a mixture of flour, rosemary, tyme, salt,
and pepper.

Cook chicken in same buttered pan until cooked on all sides (but not
quite all the way through). Remove and set aside.

add marsala wine to pan and reduce it. Add 2 tbsp of butter to
thicken. Add chicken breasts back, making sure they are coated, as
well as the mushrooms. Reduce heat and simmer 5 minutes.

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Cauliflower & Carrot w/ Couscous

Cumin over carrots and cauliflaur (bite sized pieces). Roast in over
until soft.

Serve over couscous, drizzle with olive oil and lemon juice.

Possibly serve with cumin chicken.

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Gertrudes Chocolate Cake

Preheat over to 400F.

4T cocoa
2 sticks margin (NOT butter under any circumstance)
1C water
heat until melted

Add:
2C flour
2C sugar
beat!

combine:
1/2t baking soda
1/2C buttermilk

beat:
2 eggs
mix and pour into 9×13 cake pan

Bake at 400F for 20 minutes. Remove cake from oven and apply icing (below).

Icing:
4T cocoa
1 stick margerin
2-4T milk
Heat till melted.
mix in pound 10x sugar
spread on hot cake

Optional:
sprinkle 1/2C nuts on top.

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Tequila Lime Chicken w/ Pasta

1 pound fettucine, cooked

2 tablespoons butter
1/3 cup fresh cilantro chopped
2 tablespoons garlic, minced
2 tablespoons jalapeno, minced
1/2 cup chicken stock
2 tablespoons tequila (maybe more?)
2 tablespoons lime juice (maybe more?)
3 tablespoons soy sauce
1.25 points chicken breast, sliced 1/2″ wide
1/2 red onion sliced finely
1 large bell pepper diced finely
1.5 cups cream

In medium sauce pan, melt two tablespoons butter. Add cilantro, garlic, and
jalapeno. Cook, stirring occasionally for 5 minutes. Add chicken stock,
tequila, and lime juice. Bring to boil and reduce to paste like consistancy.
Set aside.

Pour soy sauce over sliced chicken breast. Set aside for 5 minutes. In a
medium frying pan, melt butter. Over medium-high heat, cook onion and pepper
until tender. Add chicken and soy sauce. When chicken is cooked, add tequila
paste and cream. Bring to boil gently until the sauce is slightly thickened.
Toss with pasta, garnish wil cilantro.

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My BBQ Sauce

8oz tomato sauce
2TB molasses
1TB honey
1TB vinager (apple)
1/4 cup jackie D.a
2 teasp. worchester sauce
1 teasp. liquid smoke (optional)
1 TB minced garlic.
1/4 large onion
dash of pepper

boil 30 minutes.

This is a record of what I last did (except I didn’t use liquid smoke.
I left it above for proportion info). Following will be some comments
on it.

I think another vineager might be more appropriate, but certainly not
the other two I have on hand (balsamic and rice). Further I’m thinking
of scaling back the honey and molasses. I used some honey to take the
edge off the mollasses, but then the sum was sweeter than I wanted.

It didn’t taste right without the worchester sauce, but I don’t know
what to put in it’s place. A lot of people do use it.

I think liquid smoke is OK when I’m cooking inside. The first time I
made it (the last recipe you likely have), I was broiling stuff in the
oven, not cooking outside.

More or less onion and garlic might be appropriate based on taste.
Also, you might consider straining it out, or doing any number of other
things to them for either flavor or consistency. Most recent I minced
them, and then just let the sauce be kinda chunky.

The sauce is better when it is a day+ old. However, it was also
acceptable fresh. I made sauce on saturday and invited people for the
next day. The next day I invited more people, and realized I had an
inadequate amount of sauce, and so made some fresh, and combined them
together. It ended up being two parts day old, 1 part fresh.

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Roasted Cauliflower w/ Cheese Sauce

Preheat oven to 450.

Make a bachamel sauce, 2 cups (2 tbsp butter, 2 tbsp flour, 2c. milk).

Add 2 cups of gruyere or fontina, 1/2 tsp dijon mustard, 1/2 tsp worcestershire sauce, and a pinch of cayenne powder.

On a rimmed baking sheet, toss 1 head of cauliflower florets with 3 tbsp olive oil (season with salt/pepper). Roast until tender, stir after 10 minutes.

Top with cheese sauce.

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