BOSTON PORK BUTT SHOULDER ROAST ASHTON STYLE #(88)

        A pork butt roast sometimes refered as Boston Butt is often times used to make sausage but can be used as a roast.  Good points are it can be very cheap ($1.29 a pound to $1.69 a pound is quite common).
Bad points are it can be fatty, and have gristle, and an odd bone.  If cooked right it can be a great roast to serve many people and not cost an arm an a leg (or shoulder,ha ha).  Worth trying and please let me know how you liked it. ENJOY

INGREDIENTS: pre heat the oven to 325 degrees
     an 8 to 10 lb Boston Pork Butt
     1/4 cup brown sugar
     1/4 cup salt
     2 tab coarse pepper
     2 tab hot sweet mustard
     1cup white port wine
     1 cup Pinot Grigio white wine
     1 can of peach pie filling

DIRECTIONS:
    1. do not trim fat from the top of the roast
    2. cut into the fat on top into about a half inch
        deep cuts, first one way and then cut accross
        to make a checker board pattern
   3. mix the brown sugar and salt together and
       rub on the top of the now cut roast until it
       is well covered; pepper the top, and wrap
       in plastic and put into the refgriderator over night
  4. using a large roasting pan, pour in the two
      wines
  5. place the roast in the pan and cook at 325 degrees
      for about 4 hrs until the inner temperature is 180-185
  6. to make the sauce add about 2 cups of the drippings
      from the roast to a heat resistant glass or metal bowl
  7. add the peach pie filling and the mustard and put into
      a sauce pan and simmer about 15 minutes
  8. let the roast rest on a large cutting board and then
      remove the bone and slice the roast into half inch
      slices and serve
  9. add a little of the sauce over the slices and serve with
      baked sweet potatos and fresh green beans
  
      
  
    

VEAL OR PORK CUTLETS WITH WINE AND CHEESE SAUCE ASHTON STYLE #(87)

       Veal cutlets have been a great Italian recipe for probably hundreds of years.  It can be  great dishes such as veal scalapini, veal picata; or a great sandwhich with real Italian bread.  What else is great about cutlets is that it takes a small amount of meat that can literally feed a family.  The following recipe is a variation of the veal cutlet. Yet if one can't find or possibly afford veal; one might wish to try pork sirloin which is much cheaper, probably not quite as tender; but can be an excellent substitute. Both require having to be pounded very thin for such a recipe; and othewise can be treated the same way.  Would I recomend veal, yes; but there are inidividuals that would not eat veal because it comes from a young cow or really can't afford it.  Try using the pork sirloin and let me know what you think ENJOY

INGREDIENTS:

       1 lb of either pork sirloin or thinly cut veal

       1/3 cup of extra virgin olive oil

       1/2 stick of salt free butter

       1/2 cup of flour

       1/2 cup of parmesean cheese

       1/2 cup of grated provolone or mozzarala cheese

       1/3 cup of  white port wine

       1/3 cup of Pinot Grigio white wine

          6 cloves of garlic, peeled, smashed, and minced

       1/3 cup of large capers

       1/2 tsp salt

       1/2 tsp pepper

DIRECTIONS: (PRE HEAT OVEN TO 350 DEGREES)

     1. put the meat in a large plastic bag and using either

         a mallet or a flat bottom glass bottle; pound the meat

         until it is only about a little more than an 1/8th inch thick

        (try not to tear the meat)

    2. dredge the meat in the flour until both sides are covered

    3. pour the olive oil into a large metal handle fry pan over moderate heat

    4. add the butter and stir into the virgin oil until all is incorporated

    5. once the oil is hot but not smoking add the garlic and stir until

        the garlic is slightly brown (don't let the garlic burn!)

    6. remove the garlic and set aside

    7. add the floured meat and fry until the meat is brown and turn

        over and brown the other side, remove and set aside

    8. and both wines in the fry pan, cook the wine until it is

        incorporated

    9. return the garlic back into the pan

  10. add the capers into the pan and cook and additional

       5 minutes

  11. return the meat back into the fry pan 

  12. sprinkle the top of the meat first with the grated

        cheese and then the parmesean over that under

        the boiler until nicely brown and serve 

      

ARTICHOCKES WITH MEAT STUFFING ASHTON STYLE #(86)

     When I was young some 60 years ago my mother made aritchokes two ways; one with breadcrumbs (recipe #(3)and one with ground meat which was actually the same reicipe as the one for Italian meatballs.  They were both excellent dishes and we loved them both.  The following recipe is the one with ground meat and well worth trying.  Let me know what you think of it ENJOY

INGREDIENTS:

     3 to 4 ripe artichokes; but not with black edged leaves and

     certainly not one that is dry looking or not ripe enough

     so that it is not ready to eat. cut about a half an inch off the bottom

    (cut the stem off and sav it as it is close to tasting like

    the heart of the artichoke when you cook it in water)

 MEAT STUFFING RECIPE

      INGREDIENTS:

           3 to 4 ripe artichokes (dark green,

           not black on the leaves; not dry looking,

           not light green or not ripe)

RECIPE FOR MEAT STUFFING

          1 lb of ground chuck or equiv

          1 cup of  Italian bread crumbs mixed with

          2 tab of  Italian seasoning herbs

          1/2 cup of parmesan cheese

          1 large egg

          5 cloves of garlic, peeled and minced

          1/2 tsp salt

          1/2 tsp pepper

DIRECTIONS

     1. put the ground chuck into a fairly large

         bowl

     2. add the bread crumbs, garlic, salt and pepper

         and the one egg 

     3. mix until all the ingredients are incorporated

     4. open the leaves on the artichokes to accomodate

         the meat.

     5. stuff the meat inbetween the leaves

         but leave a 1/4 inch on top

     6. put the artichokes in a roasting pan

         that has 2 inches of water in the bottom

         and bake in a 350 degree oven for about

         45 minutes

     7. now mix 1 cup of bread crumbs with 1/2 cup

        of parmesean cheese, 3 tab of virgin olive 

        oil, 1/4 tsp salt and 1/4 tsp pepper and mix

        it well and put it on top and with one egg

       mixed in a cup for an egg wash which you spoon

       over the bread crumb topping  and put the

      artichokes back in the oven under the broiler

      for about 10 minutes or until the top browns

   8. make 3/4 pound of thick spaghetti according

      to the box and after you remove the artichokes

      from the roasting pan add

      

    

ITALIAN OMLETTE TERRIENE ASHTON STYLE #(85)

INGREDIENTS:

about 3 lbs of puff pastry for a large cake form

4eggs mixed with fresh parsley and a little water

provolone or Fontina cheese slices

capicola ham slices

fresh spinach

fresh tomato slices

3 red peppers, charred and peeled in water

2 tab of dried basil

*ENGLISH TRIFLE " ITALIAN" ASHTON STYLE #(84)

       My wife Dottie have been making English Trifle for almost 40 years.  Even though we call it English Trifle it is actually an Italian dish that the English adapted because they loved it as much as the Italians do.

The recipe that follows uses only cooked fillings and homemade sponge cake.  Instant is a word that I would be loath to use.  The parts that are in this recipe are labor intensive but the end result is delicious.  Let me know how you like it ENJOY

INGREDIENTS:

SPONGE CAKE

pre heat oven 325 degrees

1 1/4 cups cake flour

1 1/4 cups sugar

6 eggs separated

1/3 cup of canola oil

1/2 cup cold water

1/2 tsp cream of tarter

1 tsp pure almond extract

1/2 tsp salt

DIRECTIONS:

     1. separate the eggs
     2. beat the egg yolks in a a Kitchen Aide

         mixer until lemon color and then slowly

        add the sugar

    3. add the vanila extract, water  and

        continue beating until incorporated

    4. slowly add the flour and continue 

        beating until incorporated

    5. in a separate bowl, using a whisk

        beat the egg whites until stiff and

        then add the cream of tarter and

        keep beating until egg whites are 

        stiff

    6. add the egg yolk mixture into the

        egg whites and using a rubber 

        spatula, fold into the egg whites

        until blended

    7. pour the mix into an ungreased 

        tube cake pan

    8. bake in 325 degree oven for 

        about 1 1/4 hr; check doneness

        by tapping the top of the cake 

        and it should it springs back 

INGREDIENTS FOR MAKING 

TRIFLE

    chocolate mouse (I use Julia Childs recipe)

    1 jar of raspberry preserves

    1/2 cup of brandy, sherry, rum, or orange liquor

    vanila pudding (cooked kind)

    whipped cream or creme fraiche (see recipe #93) or 3 cups; 8 oz of

    heavy cream and 3 oz of either sour cream or buttermilk;

    let stand on counter until it gets thick)

   1 box of  blueberries

   1 box of strawberries cut in half

   1 box of raspberries 

DIRECTIONS:

   1. cut cake into 1/2 inch thick by 2 inch long

   2. spread raspberry preserves on one side and

       line a large clear glass bowl or an actual trifle bowl

       on bottom and up the sides

   3. sprinkle a little liquor on the cake 

   4. layer strawberries,  blueberries, raspberries, 

       alternating with mouse, vanila pudding, cream,

       and then another layer of cake that you cover

      the one side with raspberry preserves and which

      you sprinkle liquor on

  5. the top should be 1/2 inch of cream and that you

      then decorate with strawberries, raspberries, blue

      blueberries, and almond slices

  6. put in refrigerator until ready to serve      

    

OMELETTE ITALIANETE, ASHTON STYLE #(83)

       Recently I fell in love with omeletes from simple omlettes to Western omlettes, Cheese omlettes etc.  I also found that I like them slightly undone rather than hard.  Not that I like runney egg yolks and whites. I began thinking how an Italian omlette would work and what ingredients one would put in them that was both favorful and tasty.  The following recipe is a version of  what I thought an Italian omlette should be.  Please try it and let me know what you think ENJOY

INGREDIENTS FOR ONE ITALIAN OMLETTE

      ITALIAN STYLE INGREDIENTS TO PRE COOK:

          4 oz of  Italian sausage fried and crumbled

          3 tab minced onions

          3 tab fine cut tomatos (regular or Roma)

          1 tab of parsley for the top of the omlette in the plate

          3 tab of virgin olive oil

DIRECTIONS:

      1. put the 3 tab of olive oil in a fry pan over moderate heat

      2. when the oil is hot add the onions and sausage  and fry

          until the onions are stlightly brown and the sausage is crumbly

      3. add the tomatos and fry until incorporated with the onions and

          sausage set remove and set aside (you may wish to use only a

          half of these ingredients per omlette or all of it as it is your choice

          

          OTHER INGREDIENTS:

       2 large eggs mixed in a bowl

       2 tab of canola oil

       1/2 stick of unsalted (sweet) butter or Smart

       2 tsp of basil

       3 tab of  Fontina or Provolone Cheese fine cut

       pinch of salt

       pinch of pepper

DIRECTIONS:

       1. after you have pre cooked the onions, sausage

           and tomatos set them aside in a bowl

      2.  add the oil and butter in a non stick 7 inch bottom

           fry pan over moderate heat

      3. when hot, add the mixed eggs and let cook awhile

           until softly but not real hard

      4.  add the cooked ingredients in the middle first,

           then add the cheese, apinch of salt and pepper

           and fold over and let cook an additional minute or so

      5. plate the omlette and add the parsley on top and eat

      

BBQ RIBS "DONE RIGHT", ASHTON STYLE #(82)

     I have to admit, I don't like BBQ ribs that have been boiled to death even if their tender.
Equally, I don't like ribs that have been baked in the oven as they are usually tough and dry.
The following recipe is different and I believe as tender as you would want and not dry. Please
try it and let me know what you think and if you like this recipe ENJOY

INGREDIENTS:

     1 bunch celery which you cut the end off, wash

       each stalk and then chop them into 1 inch pieces

     6 large carrots peeled and cut into 1 inch pieces

     4 lg onions, peeled, cut in half and rough sliced

     3 lbs of baby back or St. Louis style ribs cut in half 

     1/3 recipe of  Frank Ashton's famous BBQ sauce, recipe #(55)

DIRECTIONS:

    1. preheat the oven to 400 degrees

.   2. mix Ashton's BBQ rub below

    3. mix the 3 vegtables together (these mixed vegtables

        will keep the ribs moist and at the same time cook

        them to be ready to BBQ

   4.  take almost half the 3 vegtables and put them on the

        bottom of a large roasting pan

   5.  sprinle the rub on both sides of the ribs and place

        thme on the vegtables in the roasting pan

   6.  put the rest of the vegtables on the ribs totally

        covering them

   7. bake for 45 minutes to an hour until the ribs are

       almost done

   8. remove the ribs and you are ready to put them

       on the grill

   9. grill them about 15 minutes on each side

 10. brush the BBQ sauce on the top an turn the

       ribs over and continue to cook about 5 or so

      minutes; turn them over and brush the other side

      with BBQ sauce and then turn them over and cook

      them for about 5 minutes; (repeat saucing them until

      your satisfied (don't let them burn) 

 11.will serve 4 to 6 people generously

RUB INGREDIENTS:

     1/2 cup brown sugar

     1/3 cup garlic powder or salt (if you use

     garlic salt don't add salt

     1/3 cup oregano

     1/3 cup paprika

     2 tab of pepper (for a hot rub add red pepper)

     4 tab cumin

     add tab salt if necessary

DIRECTIONS:

     1. mix all the ingredients and rub both

         sides of the ribs and your ready to

         bake about 45 minutes or so

VARIATION;
CHINESE TEA SMOKED RIBS
1. take 20 bags of tea and soak them in water
    about 1/2 hr and rince wring them with your
    hands till most of the water is out.
2. put them in double foil and wrap them keeping
    them flat. 
3. poke a few holes on top and put them on one
    side of the grill on medium high heat.
4. put the BBQ sauced ribs (step 10) on the other side
    and bake ribs with the top closed about an additional
    45 minutes or so adding addtional BBQ sauce a few
    times and making sure the ribs don't burn.
5  serve