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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! 

 

 

North Bay, old-school, Italian style, cooked Dungeness Crab 

 

Ingredients:           (2) 1 1/2 lb. crabs, boiled, legs and body cleaned and cracked

                            1/2 stick butter

                            1/2 cup of olive oil

                            (4) tablespoons of crushed Basil (can be purchased pre-done at most markets)

                            (2) tablespoons of crushed garlic

                            (1) teaspoon of kosher salt, pinch of pepper

                            (3) Dashes of Tobasco sauce 

                            Juice from (2) fresh lemons

 

Cooking:               Place the Olive Oil, the butter, garlic and basil in a deep and wide soup pan, and melt together.

                           Cook this mixture on medium heat until it starts to brown, then add the crab all at once.

                           Stir the crab legs and body continuously so that mixture covers all pieces of crab.

                           Add the salt and pepper, tobasco sauce and half of the lemon juice after about 3 minutes by

                           sprinking over all the crab pieces. Continue stirring the crab pieces.

                           After two more minutes add the rest of the lemon juice.

                           Crab will be finished when the juicy mixture is sticking to the crab pieces.

IMPORTANT:          Do not throw out leftover juice left in the pan, pour it over the finished crab once you

                           have placed the crab in a serving bowl. 

                           When eating be sure to suck on the shells and eat the meat simutaneously, it is fantastic!

                           

 

   


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> Home  |  > Contact Us  |  > How to shop for a Fabricator + Stone  |  > Kitchens  |  Kitchens Pg.2  |  > Bath's  |  > Fireplaces  |  > Commercial Projects  |  > Service Appointments  |  > Vetrazzo  |  > Icestone  |  > Reclaimed Wood + Iron  |  > CaesarStone  |  > On-Line Exclusive Offers  |  > Our Story  |  > We stand behind our work.  |  > What our customers are saying...  |  What our customers are saying Pg.2  |  > We take "Being Green" seriously  |  > Limestone or Marble in a Kitchen?!  |  > Radon?  |  > Our Stone Suppliers...  |  > Personnel  |  > Interesting Stone pics...  |  > Edge Details  |  Holiday Calendar  |  > Builder Links  |  > Chef Latham  |  > Baker Marble Hints  |  > Stone products for Sale



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