Recipes

Sandwich Spread for Italian Subs
1 cup light or regular mayonnaise
1 to 2 Tablespoons basil pesto
1 Tablespoon pickle juice
1 teaspoon brown spicy mustard
(Mix it all up and you are all set)

Too Easy Fettuccine Alfredo
Feeds 4-5 hungry adults
1 lb. fettuccine (cook as directed)

While the fettuccine cooks, gather:
1 Cup grated fresh Parmesan
1 stick of butter, cut into 20 small pieces (or more)
1 cup light cream
pinch of fresh nutmeg, grated
2 pinches of salt

When the fettuccine finishes cooking, drain but do not rinse.  Return to pot.  Immediately add all other ingredients, stir and couple of times fast, and put the lid on for 5 minutes.  (Don't peek)

Lift the lid, toss with tongs, and serve!

Dry Rub for Barbecue (adapted from Steaks, Chops, Ribs and Roasts by Cook's Illustrated)

I use this on ribs and pulled pork

2 Tblsp. Smoky Paprika (I use smoky because I cook all my "barbeque" in the oven!  No one knows!)
2 Tblsp. Sweet Paprika
2 Tblsp. Chili Powder
1 Tblsp. Cumin (originally was 2)
2 Tblsp. Brown Sugar
2 Tblsp. Salt
1-1/2 tsp. Dried Oregano (originally double this)
1 Tblsp. sugar
1 Tblsp. pepper
2 tsp. Cayenne

Mix it all up and store in a jar.  I usually double or triple it so it's at the ready and store it in the freezer.


Pulled Pork

Use a 6-8 lb.  Boston Butt roast.
Rinse and dry.
Lay on a double layer of plastic film.
Using about 3/4 cup of Dry Rub, cover all sides.
Wrap in plastic and refrigerate for 3 hours or overnight (better if you have the time).

When ready to cook, let rest at room temperature 1 to 1-1/2 hours.
Place in a 9x13 disposable foil roasting pan.  Preheat oven to 275 degrees.
Cook uncovered for 3 hours.

Remove roast and increase heat to 325 degrees.
Wrap roast and pan well with foil, sealing edges.
Roast at 325 degrees for 3 hours.  Take a peek to make sure it is "falling off the bone" tender.

Here's the trick I learned from America's test kitchen and I use it for ribs too.
Remove the roast from the oven, slide into brown paper bag, crimp edges and allow to rest one hour.
If it doesn't fit, smoosh the pan up a little, being careful not to spill the juices.

After the hour, open it up and remove the roast to a cutting board.  Break it into 4 or 5 pieces with a knife and let it sit until it is cool enough to pull apart with your hands.

Now for the work.  Pull it into shreds, discarding sheets of fat as you encounter them.  If it is well cooked this should only take about 10 minutes.  Add one cup of Eastern North Carolina-Style Barbecue Sauce (recipe below)

Serve with Sweet and Tangy Barbecue Sauce.  I jazz up my sauce with meat drippings.  Refrigerate the drippings until the fat separates and skim off the fat.  Just before serving, heat 1 cup of the barbecue sauce with 1/2 cup of the de-fatted meat drippings.  Bring to simmer for at least 5 minutes.  Freeze leftovers and reheat well before serving.

We serve on hoagie buns, cut in half for the kiddos, with salad or coleslaw.