Category: Main Dishes

Gma Del made these. Grampa Joe liked them.

Ingredients

• 3 pounds pork
• 1 pound veal
• 2 small potatoes
• 2 medium sized onions
• salt and pepper
• 1 tbsp sage
• ¾ cup cold water

Directions

1. Grate the onions and potatoes. Cook altogether with meat on simmer for one hour. Put into pie shells and bake

Ingredients

• 1 whole boston butt
• Dry Rub
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1 tbsp cayenne pepper
• 1 tbsp salt
• 1 tbsp ground pepper
• 1 tbsp paprika
• 1/2 cup brown sugar
• Brine Solution
• 1/2 cup salt
• 1/2 cup brown sugar
• 2 qts cold water
• 2 bay leaves
• 3 tbsp dry rub mix

Directions

1. Mix dry rub ingredients well and store in an air tight container.
2. Brine Solution – Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.
3. Pork shoulder preparation:
4. Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family! 🙂

You can use any type of pasta and any type of canned tomatoes for this sauce. If you choose whole tomatoes, puree them before you add them to the sauce. For a decadent treat and richer flavour, you can leave all the bacon fat in the pot. If you don’t have any fresh herbs, 1 tsp of dried oregano, rosemary or thyme will work well too.

Yield

4 servings

Ingredients

• 8 slices of bacon, chopped
• 1 onion, finely chopped
• 8 cloves of garlic, thinly sliced
• One 28 oz can crushed tomatoes
• 11 tbsp fresh thyme, rosemary or oregano
• a sprinkle or two of sea salt and freshly ground pepper
• 1 454g pakg penne

Directions

1. Toss the bacon into a large saucepan over medium-high heat. Add a splash of water. Cook until the water evaporates and the bacon begins to brown. Continue stirring, lowering the heat a notch, until the bacon is crispy and brown. Drain away most (or some) of it[s fat, leaving enough behind to saute the vegetables
2. Add the onion and garlic and cook until they soften and begin to caramelize. Pour in the tomatoes, rinsing out the can with a splash of water and adding that too. Sprinkle in the herb of your choice and season with salt and pepper. Simmer for 20 minutes or so.
3. Cook penne in lots of boiling salted water. Toss with the sauce and enjoy

Cook time:

Ingredients

• 4 cups lour
• 2 cup salt
• ¼ cup cooking oil

Directions

1. Need until pliable

Yield

Servers 4

Ingredients

• 1 1/4 cups beef broth
• 2 tbsp cornstarch
• 1 lb sirloin cut into strips
• 2 cups broccoli florets
• 1 cup coarsely chopped onion
• 2 cloves garlic minced
• 1 tbsp thin orange zest
• 1/2 tsp gr. ginger
• 2 tbsp hoisin sauce
• 2 tbsp soya sauce
• dash crushed red pepper

Directions

1. Mix broth with cornstarch
2. stir fry beef in heated oil in large skillet until browned. Stir in broccoli, onion and garlic and stir-fry until tender-crisp
3. Add broth mixture and remaining ingredients. Cook and stir until mixture boils and thickens – about 5 minutes.