Paula's Smoked Boston Butt Roast

Now that the outside temperature has started to fall, I'm looking forward to the return of warmer weather.  Since warmer weather won't be here for 5 or 6 months, I can pretend it's warm out by making this delicious pork roast recipe.  It has all the summer flavor of a smoked pork roast, but it's cooked in the oven.       

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Layer onions and bay leaves in the bottom of a roasting pan; add 1 cup of water.

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Rub the seasoned salt, kosher salt, garlic powder, black pepper, and liquid smoke all over a 5-pound pork butt (shoulder); cover pan well with foil and pop in a 350F oven for 2 1/2 to 3 hours or until the internal temperature reaches 170F. 

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Slice and serve with pan juices.

Items used in the making of this recipe:

(affiliate links)

• professional roasting pan https://amzn.to/3YxGSvM

• nakiri knife https://amzn.to/3HNOO65

• seasoned salt https://amzn.to/3KUDT9I

• bay leaves https://amzn.to/3vTk2QM

• liquid smoke https://amzn.to/3KOUoEq

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Paula's Smoked Boston Butt Roast

makes 8 servings

Printable Recipe

Ingredients

• 2 tablespoons seasoned salt

• 2 teaspoons garlic powder

• 2 teaspoons ground black pepper

• 2 tablespoons plus 2 teaspoons kosher salt (or half table salt)

• 1 large onion, sliced

• 3 bay leaves

• 1 cup water

• 5 pound pork butt roast (also called a shoulder roast)

• 4 tablespoons Hickory flavored liquid smoke

• optional: barbecue sauce

Directions

1. Preheat oven to 350F.

2. Make a rub by combining the seasoned salt, garlic powder, black pepper, and kosher salt; reserve for later.

3. Layer the sliced onions, bay leaves, and water in a large roasting pan.

4. Sprinkle the rub all over the roast and massage it into the surface well; repeat with the liquid smoke.

5. Place roast on top of the onion layer in the roasting pan; cover pan well with foil.

6. Cook roast in the oven for 2 1/2 to 3 hours, or until an internal temperature of 170F is reached. Serve with barbecue sauce if desired (we prefer to eat it with the pan drippings).

7. Remove from oven and rest for 10 minutes before slicing.

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Joan Rivers' Matzo Latkes

I'm not really good with this kind of thing, but she's been on my mind all week and the news of her passing yesterday has been heavy on my heart. 

I never had the pleasure of meeting Joan Rivers, but I have long adored her as an incredibly talented entertainer, admired her impeccable sense of style, and applauded her seemingly unstoppable work ethic which we should all strive to emulate.   I know I'm not alone when I say her presence will surely be missed.  

I remember watching Joan and Martha make these Matzo Latkes years ago.  I filed the recipe away to try some day, and today seemed like that day to do it.  I shouldn't have waited so long - these things are fantastic.  The onion and chives lend freshness, while the sour cream and horseradish lend tang and spice.  Fresh, tangy, and spicy - just like Joan.   

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Items used to make this recipe:

(affiliate links)

• food processor https://amzn.to/35O5Njz

• matzos https://amzn.to/2yG4eYU

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Joan Rivers' Matzo Latkes

Printable Recipe

Ingredients

For the Matzos:

• Canola oil

• 1/2 cup minced onion

• 6 ounces matzo crackers

• 1 cup 4% cottage cheese

• 1 large egg

• 2 tablespoons finely chopped chives, plus more for garnish

• salt and pepper to taste

• sliced smoked salmon (optional)

For the Sour Cream Topping:

• 1 cup sour cream

• 2 tablespoons freshly grated horseradish

• 1 tablespoons finely chopped chives

• salt and pepper to taste

Directions

1. In a small bowl, combine the ingredients for the sour cream topping; chill until needed.

2. In a skillet over medium-high heat, saute onions in a little canola oil until translucent (season with a little salt and pepper); set aside to cool.

3. In a food processor or blender, pulse the matzo crackers into coarse crumbs.

4. Reserve 1 cup of crumbs in a small bowl for later; put the remaining crumbs into a large mixing bowl.

5. In the same food processor or blender, process cottage cheese until smooth.

6. To the large bowl of cracker crumbs, add the onions, cottage cheese, egg, chives, and salt and pepper.

7. Form mixture into 4 large or 8 small patties; cover with plastic wrap and refrigerate for 30 minutes.

8. Coat patties in reserved crumbs.

9. Heat about 1/2-inch of canola oil in a skillet.

10. Brown patties on first side until golden brown; turn over and repeat on second side.

11. Serve warm or at room temperature with sour cream topping, snipped chives, and optional smoked salmon. Recipe adapted from Joan Rivers via Martha Stewart.