Tropical Heat Wave
On Monday the 17th, this was the view out the bedroom windows. Cold, snow and ice on the ground, windy and did I mention its cold.
For lunch I had a nice bowl of Julia Child's French Onion Soup Gratinee. I actually ate this for lunch for several days because I had leftovers which needed to be consumed. It tastes better than it looks.
I had this little gem waiting in the refrigerator. 8.86 pounds of Boston Butt. My mind was on much warmer places so I decided to make an oven roasted Kalua Pork. There is no Kahlua in the recipe, its named after the cooking style.
I rubbed the entire roast with liquid smoke then applied a liberal amount of Kosher salt. Just what my blood pressure needs, more salt.
After being seasoned, I sealed the foil up very tightly and popped this baby in the oven. It cooked for 7 hours at 350 degrees.
Once on the cutting board the bone fell out and I then shredded it.
I ate it with Bahamas style peas & rice and some fried plantains. It was very good. You can see the steam rising from my plate.
The next night I used some collards. When cooked the way Micheal did them, they taste exactly like the taro leaves used in LauLau.
It was still cold for several days after this but I had my own mini luau which helped me to forget about the evil white stuff outside.
For lunch I had a nice bowl of Julia Child's French Onion Soup Gratinee. I actually ate this for lunch for several days because I had leftovers which needed to be consumed. It tastes better than it looks.
I had this little gem waiting in the refrigerator. 8.86 pounds of Boston Butt. My mind was on much warmer places so I decided to make an oven roasted Kalua Pork. There is no Kahlua in the recipe, its named after the cooking style.
I rubbed the entire roast with liquid smoke then applied a liberal amount of Kosher salt. Just what my blood pressure needs, more salt.
After being seasoned, I sealed the foil up very tightly and popped this baby in the oven. It cooked for 7 hours at 350 degrees.
Once on the cutting board the bone fell out and I then shredded it.
I ate it with Bahamas style peas & rice and some fried plantains. It was very good. You can see the steam rising from my plate.
The next night I used some collards. When cooked the way Micheal did them, they taste exactly like the taro leaves used in LauLau.
It was still cold for several days after this but I had my own mini luau which helped me to forget about the evil white stuff outside.
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