Parker House Rolls

                                                                                                                                           

1 package active dry yeast

1 1/2 cups warm water (105 degrees F to 115 degrees F)

5 cups sifted all-purpose flour, divided

1/2 cup sugar

1 1/2 teaspoons salt

1/2 cup shortening, melted (cooled to 105 degrees F to 115 degrees F)

2 large eggs, lightly beaten

1/2 cup butter, melted

1 1/4 cups all-purpose flour

Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.

Combine 4 cups sifted flour, sugar, and salt in a large bowl. Stir in yeast mixture and shortening.  Add eggs and remaining 1 cup sifted flour; stir vigorously until well blended.  (Dough will be soft and sticky.)  Brush or lightly rub dough with some of the melted butter.  Cover loosely with a damp tea towel; let rise in a warm place (85 degrees F), free from drafts, for 1 1/2 hours or until doubled in bulk.

Grease four (8-inch) round foil cake pans; set aside.  Preheat oven to 400 degrees F.  Bake rolls, uncovered, for 12 to 15 minutes or until lightly browned.

Sift 3/4 cup flour in a thick layer evenly over work surface; turn dough out onto floured surface.  (Dough will be soft.)  Sift 1/2 cup flour evenly over dough.  Roll dough to 1/2-inch thickness; brush off excess flour.

Cut out dough using a floured 2-inch biscuit cutter.  Pull each round into an oval, approximately 2 1/ inches long.  Dip one side of oval into melted butter.  Fold oval in half with buttered side facing out  (Floured side will form the famous Parker House pocket.)

For each pan, place the fold of 10 rolls against side of prepared pan, pressing center fronts of rolls together gently to seal.  Place 5 rolls in inner circle, and 1 roll in center, for a total of 16 rolls per pan.  Cover loosely with a damp tea towel, and let rise in a warm place, free from drafts for 1 hour or until doubled in bulk.

Preheat oven to 400 degrees F.  Bake rolls, uncovered, for 12 to 15 minutes or until lightly browned.

Yield:  64 rolls

Easy Flatbread

                                                                                                            

1 pgk active dry yeast

1 1/2 c warm water

1 t salt

1/4 c olive oil

3 1/2 to 3 3/4 c all-purpose flour

1/2 t salt

1/2 t black pepper

1/2 grated parmesan cheese

Directions

In a large bowl, combine the yeast, water, 1 t salt and 1 T olive oil and let stand until bubbles begin to form (about 5 minutes).

Gradually in 3 1/2 c flour until the dough has formed.

Knead the dough on a floured surface until it no longer feels sticky, adding additional flour if necessary (about 5-10 minutes).

Place the ball of dough into a bowl with 1 T olive oil, coat with oil, cover with plastic wrap and let rise until doubled in size (about 35-45 minutes).

Punch the dough to flatten, cut into four pieces, cover with plastic wrap and let rest for 10 minutes. Preheat the oven to 450F.

Gently stretch each flatbread into a oval and place on a greased baking sheet.

Sprinkle each flatbread with parmesan cheese, salt and pepper then drizzle with remaining olive oil.

Bake in 450 degree oven for 10 minutes.

Oven Pulled Pork

                                                                                                                                                                                                                 

1 pork roast (shoulder or butt)

1 jar Creole Butter Injectable Marinade(comes with the injector)
1 (2) litre Dr. Pepper
rub of your choice (you can find my rub recipe on this blog)

I used a large pork butt, bone in, which I cut into three chunks. I injected the whole jar of the creole butter into the large chucks, I used the mild flavor. You do not have to wait but one hour before you start cooking.
I used foil pans which I doubled, for strength, and I put two cups of Dr. Pepper in the bottom of the pan. Pat a generous amount of rub on top and sides of the chunks. I put the bone in chunk in a pan and the two smaller boneless chunks in a pan. Seal tightly with foil. I cooked mine on 350 degrees for 3 hours and then on 300 degrees for 3 more hours. The pork was really good and easy to pull. If you have time, it would be good to smoke them on the grill before you cook them in the oven. I missed the smoke flavor but these were still mighty tasty, so tender and juicy!! I freeze the left overs for use in my gumbo recipe, found on the blog.

Creamy Dill Sauce

                                                                                                                                              

You can use this on fish, chicken or vegetables!

1/3 cup sour cream

1/4 cup mayonnaise

2 T  heavy cream

1 tablespoon finely chopped onion

1 teaspoon lemon juice

1 teaspoon prepared horseradish

3/4 teaspoon fresh dill weed

1/4 teaspoon garlic salt pepper to taste

Dr. Pepper Ribs

                                                                                                                          

These are beyond good!!! Thanks Michael!!

3 racks baby back ribs

1 large (2 liter) bottle of Dr. Pepper

1/4 cup salt

BBQ Sauce of your choice( These are so good with just the rub, bbq sauce is optional).

Place the ribs in a large baking dish or plastic bag. Pour in Dr. Pepper to cover them. Add the salt and soak the ribs in the fridge overnight (or at least 2 hours).

Heat the oven to 350°F. Remove the ribs from the liquid, dry them, and rub with chili powder or your favorite rub(you can find my rub on this site). Place them on a baking dish, add 1 cup of water, and cover tightly with foil. Cook for 2 hours, until the meat falls off the bone.