Fettuccine Alfredo with Crab

 Fettuccine Alfredo with Crab

Ingredients:

1 lb. lump crabmeat

8 Tbsp. butter

24 oz. heavy cream

1 c. sun-dried tomatoes (in oil), chopped

1 c. grated Parmesan cheese

1 c. grated Romano cheese

8 oz. snow peas, trimmed and blanched

1 lb. fettuccini

fresh basil to garnish


Directions:

Cook fettuccine according to package directions. Rinse with cold water, set aside.

Heat large saute? pan and add butter and cream, bring to boil. Reduce heat and simmer until cream begins to turn pale yellow and reduces by 25%.

Stir in sun-dried tomatoes and cheeses until sauce is smooth.Gently stir in crab meat, then add snow peas and fettuccine. Stir until well combined and heated throughout.

Garnish with fresh basil and serve.

Bourbon & Peach Pulled Pork BBQ

Bourbon & Peach Pulled Pork BBQ

Ingredients:

3 pound Boneless Pork Shoulder or Boston Butt Roast

1/2 whole Large Onion, Diced

1/2 cup Bourbon

4 whole Large Peaches, Seeded and Skin Removed

1 clove Garlic, Minced

1 cup Ketchup

1 tablespoon Apple Cider Vinegar

1/2 teaspoon Sea Salt

1/2 teaspoon Ground Black Pepper

1 teaspoon Smoked Paprika

1/2 teaspoon Garlic Powder

1 whole Chipotle Pepper in Adobo Sauce, Chopped

1 tablespoon Adobo Sauce From Canned Chipotle Peppers

2 tablespoons Brown Sugar

Crusty Hamburger Buns and Tangy Cilantro Jalapeño Lime Coleslaw for serving.


Directions:

In a large Crock Pot add onion and bourbon or water.

Place peaches in blender and blend until smooth. Add peach puree to onions and bourbon.

Add minced garlic, ketchup, apple cider vinegar, sea salt, pepper, smoked paprika, garlic powder, chipotle pepper, adobo sauce, and brown sugar. Mix until throughly combined.

Add pork roast and turn to coat with Peach Bbq Sauce.

Set Crock Pot to high for 6 hours or low heat for 8-10 hours.

Pulled pork is done when easily pulled apart with a fork.

Use 2 forks and pull pork into bite size pieces in crock pot.


Serve over buns and with coleslaw if desired.