Sunday, July 28, 2013

Boston Butt Roast and Veggies

Jack’s Boston Butt Rub

2 tbsp cracked salt
2 tbsp cracked pepper
2 tbsp sugar
3 tbsp garlic powder
2 tbsp onion powder
3 tbsp paprika
1 tsp sage
1 tsp dry mustard
1 tsp cayenne pepper
2 tsp cumin
1 tsp cinnamon
Roast using your favorite method and per directions for the size roast you have chosen.

Zipper/Creamer Peas are Traditional Southern Peas which have a sweeter taste than Black-eyes, and enjoy a creamier texture.
For recipes to cook Creamer Peas, please click here.

Sautéed Potatoes - Par boil “red skin” potatoes approximately 15 minutes, depending on the size of the potatoes. Allow to cool. Cut into size you prefer.
Rough cut  your favorite onions from Reds to Florida Sweets. Dice one or more varieties of peppers - red and/or green bell peppers, jalapeno, poblano. 

Warm fry pan with a few tablespoons of canola oil (unless you prefer potatoes to have the flavor of olive oil), and sautee potatoes, peppers, and onions together until the potatoes are browned or the texture is as your family enjoys. 
Season with salt, pepper, cayenne, or fresh herbs, during sautee process, or tossed afterward.
Sauteed potatoes are delicious and often overlooked as a means of introducing new flavors to meals. Have fun experimenting!

Traditional Southern meals include sliced raw veggies. Whether used as garnish or a side, raw vegetables are refreshing to the palette and bring interesting texture and color to the plate. Sliced Sweet Onions and Tomatoes can be found on breakfast, lunch and dinner plates.

Beasley Farm Sweet Onions are typically grown in the Winter , and are ready late Winter to early Spring.

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