What are you cooking today.
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Slow-cooking a 6+ lb boston butt that marinated for 24 hours in teriyaki sauce and BBQ sauce with peach preserves, brown sugar, honey, molasses, apple cider vinegar, and spices mixed in. Also added a touch of Jack to it. Should make a mountain of delicious pulled pork this evening. We'll be serving it up on toasted kaiser rolls with home-made buttermilk cole slaw.
Last night was chicken in a spiced cream cheese/cream of mushroom sauce over angel-hair egg noodles. Some french-cut green beans on the side.
My wife and I grew up around family restauranteurs (Me-French cuisine and my wife-Italian). We've both been scratch cooks from our teen years on. Aside from a number of cook books around the house, we have our personal cookbook filling a catalog rack. My wife also writes recipes and cooking tips for The Examiner.
Here's our cookbook with over 2000 recipes. We're buying a triple rack since my wife has another 2,000 recipes waiting on placement in the book.
Here's our cookbook with over 2000 recipes. We're buying a triple rack since my wife has another 2,000 recipes waiting on placement in the book.
Got any good recepies for venison or alligator? I have both in the freezer but don't know how to approach the alligator and don't want to do the same old things with the venison.
