1 yellow squash
1 medium onion
1 red bell pepper
3 plum tomatoes
mince 3 cloves of garlic
1/4 cup EVOO
1 teas Itlaian seasonings
1 cup white wine
1 cup chicken broth
3 tablespoons of flour
1/2 of grated Parmensan Cheese
Sautee Onion, pepper, and garlic in the EVOO
Add Squash and Italian seasoning salt and pepper to taste. When squash becomes translucent looking add juliened tomatoes
then stir in wine and broth reserving 1/2 cup of teh broth . Mix in flour into 1/2 cup of broth stir until there are no lumps add couple of tablespoons of liquid from pan to flour/broth mixature stir and then add to squash stir until thickened and then add parmansen cheese and stir until blend in. Serve over pasta.
Now for the Mustard Glazed Pork Roast recipe.
3 tablespoons yellow mustard seeds; 2 1/2 tablespoons brown mustard seeds; 1/3 cup dark ale or beer good quality; 1/3 cup apple cider vinegar; 3 tablespoon honey 3 tabls of brown sugar or both if you like it sweet. I blend in 2 tablspoons of good quality EVOO. Salt to taste. Play with the recipe make it your own.
For mustard for poultry use white wine and white balasmic vinegar
1/2 cup of Mustard made with stout
1/4 cup of honey
1 teas garlic
1/4 teaspoon black cracked pepper
salt to taste.
Grind mustard seed mix ingredients put in container and let rest for at least 24 hours. I like to make a huge batch. Keeps in the frig for months just keeps aging. After you use home made mustard you will never go back to store bought. Mustard for turkey use white wine and white wine vinegar.
Smoked 3.5 lbs pork butt for 6 hours at 250 degrees and then 2 hour at 270 degrees.