Cooking : Alabama Pulled Pig

Ingredients
3 cups apple cider vinegar
1/4 cup salt
1/4 cup brown sugar
4 tablespoons ground black pepper
2 tablespoons cayenne pepper
1/4 pound butter
1 quart water
5 pounds Boston butt roast

Directions
In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks.
Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate.
After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.
Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.
Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long.
Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.

Cooking : Baked Herb Puffs

Ingredients
1 cup water
1/2 cup butter
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup all-purpose flour
1/3 cup minced fresh parsley
1/4 cup chopped green onions

Directions
In a large saucepan, bring the water, butter, mustard, salt and pepper to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Add parsley and green onions; mix well.
Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400 degrees F for 18-20 minutes or until golden brown. Cut a slit in each to allow steam to escape; bake 5 minutes longer. Remove to a wire rack to cool.

Cooking : Asian Turkey Barbecue on Sesame Scallion Toasts

Ingredients
1/3 cup hoisin sauce
1/4 cup barbeque sauce
1 tablespoon minced fresh ginger root
2 tablespoons sesame oil, divided
3 cups cooked, chopped turkey meat
salt and pepper to taste
1/2 cup diced green onions, divided
4 English muffins, split

Directions
Preheat the broiler.
In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.
In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet.
Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.

Cooking : Braunschweiger and Nut Ball

Ingredients
1 pound braunschweiger liver sausage
1 (8 ounce) package cream cheese, softened
1 tablespoon Worcestershire sauce
1 pound chopped walnuts

Directions
In a bowl, mix the braunschweiger, cream cheese, Worcestershire sauce, and 1/3 of the walnuts by hand. Form into a ball, and refrigerate 30 minutes, or until firm. Roll in the remaining walnuts to coat. Refrigerate until serving.

Cooking : Burnt Brown Sugar Cake Sauce

Ingredients
2 tablespoons butter
1/2 cup brown sugar
1 cup hot water

Directions
Melt the butter in a saucepan over medium heat. Slowly stir the brown sugar into the butter, allowing it to melt completely. Bring to a boil and cook until the sugar caramelizes and gives off a burnt smell, about 2 minutes. Remove from heat and pour the hot water into the saucepan; mix until combined. You will have a sauce that is very liquid. Pour over pieces of cake and serve immediately. Best for stale white cake.