Latham's perfect Margarita
(Makes enough for 4 people, use a large pitcher)
Tequila: - (12) 1oz. shots Sauza Hornitos *
Mix Together: - (1) Can frozen limeade (easy on the water amount)
- (1) Can frozen Bacardi Margarita Mix (or equivalent)
- (5) limes, halved and squeezed into pitcher,
save halves for garnish
- (1) Medium bottle of 7-Up, or Squirt
- (1/2) Cup FRESH orange juice
Stir and pour over ice, add quarters of the squeezed limes for garnish.
* Don't use super expensive Tequila for a margarita, it's a waste.
Latham's Fruity Pork Butt
Meat: (1) 4-5 pound Pork Butt, available at any butcher just ask.
Fruit: Apples, pears, bananas, oranges, or any other fruit you like
in any combination. I usually use some dried fruits as well.
Fruit Prep: Make a large leak-free "purse" out of aluminum foil, and place
your fruit, dried fruit, and any spices you like (even some hot sauce),
inside of the of the foil purse. Keep a 3" hole open at the top
of the purse so that you can stir it up occassionally.
Meat Prep: A pork butt will usually be wrapped with string, don't cut it off!
I keep a "rub" in my spice cabinet for meats. My "rub" is a combination
of dried chili powders, dried mustard, and dried herbs from my garden.
Yours could be the same, or anything you want, experiment with rubs.
Rub down the pork butt until it is thoroughly covered.
Cover with another foil purse, also vented at the top.
Cooking: You can do this in an oven or BBQ, I prefer the BBQ because it takes a
LONG TIME to cook.
Using a gas BBQ, heat up one side only (or the front or back only) to
250 degrees consistent temperature, top closed. You may have to vent
the front of the closed top slightly to maintain this low temperature.
Place 4-5 sheets (12" x12") down on the lit side of the BBQ and place the
meat foil purse on top, on the unlit side place your fruit purse.
- Check in 45 minutes to see how things are going, and stir the fruit purse.
- After an hour and a half check the fruit purse again, and rotate the meat.
- At two hours, check the fruit purse and see if the fruit has broken down
into a soft, liquidy mush. If it is mushy pull it off, be careful it will be
very mushy and hard to handle. Take the cooked fruit purse into the kitchen
and place on the stove for later heating before you eat. Sometimes I blend
the fruit mixture in the blender for a more consistent sauce, but, be very
careful when blending warm things, they can explode out of the top of your
blender, to prevent this blend only small quantities at a time.
- At four hours the meat should be fully cooked, slice off a taster, and check
the center for a consistent medium pinkish-grey color. Meat should have an
internal temperature of about 160 degrees.
Continue cooking if you feel more time is needed.
Take the meat and carve thin slices and lay them on a platter. Reheat your
fruit mixture and ladle some over the meat, place the rest of the fruit mixture
on the side in a bowl.
Quick, Drowned Cajun Shrimp
Ingredients: 1 1/2 pounds of medium to Large tiger shrimp shells on.
(1) Bottle generic roasted red pepper and garlic pasta sauce
(1) Bottle generic Alfredo sauce (Safeway, Albertson's)
(1/4) cup of Crystal Brand Hot sauce, or hot sauce of your choosing
(4) Crushed cloves of Garlic
(1) Small white onion, diced
(1) Lemon
(1/2) Stick of butter
Cooking: Using a large sauce pan, melt and brown the butter, add the garlic and the onions,
brown for a minute, then add the shrimp. After the shrimp have turned white and firm
squeeze the whole lemon into the pan, stir for a minute then pour in both jars of pasta
sauce and Crystal hot sauce. Cook until the pasta sauce boils. Pour whole mixture into a bowl,
take to the table and eat with fresh french bread and beer.
Roule le bon temps!
