Cooking Boston butt overnight sounds both tasty and easy

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Every time the subject of pulled pork is brought up, I think of this recipe from Margaret Biddle, one of our readers. She had worked the midnight shift the night before a family gathering and knew she had no time to prepare her pulled pork before she had to leave for the celebration. It is very simple. Just put the Boston butt in the crockpot overnight and finish it up the next morning. It is sooo yummy on a bun with cole slaw and potato salad on the side!

Dimple Sharma has modified this Chicken Masala traditional Indian cuisine recipe a little bit to make it simple for us. We appreciate all the recipes we get from our readers.

Savannah Style, given to us by our editor’s wife’s mother, is full of wonderful recipes. Here is a Grilled Salmon Steaks recipe from this book, copyrighted in 1980. They use a kitchen broiler, but I’ll bet this recipe would work beautifully on your outdoor grill. A replacement for the vermouth, which is used because it balances sweetness and tartness for taste, would be a dry sauvignon blanc. But the alcohol itself will burn off during cooking anyway. Ingredients used to produce vermouth include cinnamon, cardamom, vanilla, marjoram, ginger, and licorice. If you’re uncomfortable with using alcohol in any form, you can replace it with a fish or chicken stock.

Kathy Walker and Lorraine Setliff got together and contributed their Oven Baked Orange Pecan French Toast. It really sounds intriguing. This recipe comes from New Vision Community Church’s Feeding the Flock. Hmmm… I wonder what this would be like while you’re watching movies on Saturday night TV, maybe served up right out of the oven with a scoop of vanilla ice cream on top. Just wonderin’…

This is a recipe one of our readers, Larry Meredith, shares with us for Hogbody’s Home Fries. It looks wonderfully tasty. A treat for breakfast or probably any other time we want a little pampering.

MARGARET BIDDLE’S

CROCKPOT PULLED PORK

Recipe from Reader of The Apopka Chief and The Planter newspapers

1 fresh Boston butt (about 4-5      pounds)

4 medium onions chopped

1 tablespoon minced garlic

1 cup chili sauce

1/2 cup BBQ sauce of your choice

4 tablespoons Worcestershire

1 cup tomato sauce

4 tablespoons Tabasco, or

   amount of your choice

3 tablespoons brown sugar

1/2 cup apple cider vinegar

Juice from two lemons

1/2 teaspoon dry mustard

2 teaspoons salt

2 teaspoons black pepper

Trim Boston butt of excess fat and put in crockpot overnight on high. Meat will be falling from the bone and swimming in juice. Remove 1-1/2 cups of juice from meat, otherwise it will be too soupy. Shred meat and add other ingredients. Let simmer another 2 hours. Serve on hamburger buns.

DIMPLE SHARMA’S

CHICKEN MASALA

Recipe from Reader of The Apopka Chief and The Planter newspapers

1-1/2 pounds chicken, cleaned and    washed well

2 tablespoons oil

2 small cinnamon sticks and

   2 cloves

4 onions, finely sliced

Salt to taste

1 teaspoon ginger and garlic paste

1/2 teaspoon turmeric powder

1 teaspoon red hot pepper powder       OR finely chopped green

   hot pepper

1/2 teaspoon roasted coriander       (cilantro) seeds powder (optional)

12 to 15 cashews

3 to 4 tomatoes, chopped

1/4 teaspoon garam masala powder

1/4 teaspoon black pepper powder

1/2 cup chopped cilantro leaves

Use a blender, add cashews and make a fine powder. Into the cashew powder, add chopped tomatoes and puree them finely. Put aside this cashew-tomato puree to rest.

In a pan, add oil and heat. Add sliced onions and cook them until soft. Add salt according to your taste, cinnamon sticks and cloves, mix and cook until the onions turn slightly brown in color. Add ginger garlic paste and sauté for a few minutes to get rid of the raw smell. Add the washed chicken and roast the chicken until the color of the chicken changes. Into it, add turmeric powder, hot red pepper powder OR chopped green hot pepper, cilantro seeds powder, and mix well. Roast the chicken by stirring on medium flame for a few minutes. Reduce the flame and cook the chicken for a few minutes until oil starts separating. Into this mixture, add the cashew-tomato puree. Mix well. Add garam masala powder, black pepper powder, mix and cook the chicken gravy for a few minutes until oil starts separating on low flame. Garnish it with freshly chopped coriander leaves and enjoy.

Note: This chicken masala recipe is a semi-dry and semi-gravy chicken curry. Enjoy it with rice or naan (which is an oven-baked flatbread). If you feel that the curry is too dry, then add some water to get a gravy and cook for a few minutes by covering it with a lid. Makes 4 servings.

KATHY WALKER AND

LORRAINE SETLIFF’S

BAKED ORANGE PECAN

FRENCH TOAST

Recipe from New Vision Community Church’s Feeding the Flock

FRENCH TOAST:

4 eggs

2/3 cup orange juice

1/3 cup milk

1/4 cup sugar

1/2 teaspoon vanilla

1/4 teaspoon ground nutmeg

8 1/2-inch-thick bread slices

1/4 cup butter or margarine

1/2 cup chopped pecans

ORANGE SYRUP:

1/2 cup sugar

1/2 cup butter

1 cup orange juice

Beat together eggs, juice, milk, sugar, vanilla and nutmeg. Arrange bread in a single layer, top with egg mixture. Refrigerate for two hours. Melt butter in 10 x 15 x 2-inch pan and arrange bread on top. Bake at 350 degrees for 20 minutes. Sprinkle with pecans and bake 10 minutes more. Serve with orange syrup.

Directions for Orange Syrup:

Combine and cook over low heat. Do NOT boil. Cool for 10 minutes and serve warm.

GRILLED SALMON STEAKS

Recipe from Savannah Style, a Cookbook by The Junior League

of Savannah, Inc.

8 salmon steaks, 3/4-inch thick

3/4 cup dry vermouth

3/4 cup oil

1-1/2 tablespoons lemon juice

3/4 teaspoon salt

Dash black pepper, freshly ground

1/4 teaspoon thyme

1/4 teaspoon marjoram

1/8 teaspoon sage

1 tablespoon parsley, finely chopped

Place salmon steaks in large pan. Mix remaining ingredients and pour over salmon. Let stand 3 to 4 hours in refrigerator, turning once. Preheat broiler. Remove fish, reserving marinade. Place fish on greased broiler rack and broil until brown. Turn carefully and brown other side. Cook about 15 minutes until fork tender, brushing frequently with marinade.

LARRY MEREDITH’S

HOGBODY’S HOME FRIES

Recipe from Reader of The Apopka Chief and The Planter newspapers

Two Idaho baking potatoes,

   baked till done

Olive oil for frying

McCormick’s Black Pepper Meat       Marinade

Salt

Garlic Powder

He says, “A very simple recipe for good ole homemade home fries. Bake two Idaho potatoes in the oven till done, remove from oven and let cool. Then keeping them wrapped in the foil, refrigerate till the next morning, cut them in quarters and using olive oil (don’t overdo it), fry them in a deep-dish pan. Flavor to taste with McCormick’s black pepper meat marinade, salt, and garlic powder.

Cook till golden brown and serve. Delicious!