Ok so this experiment is a WINNER!! DING! DING! DING!! Love it when a plan comes together. ABT's never made it off the patio. NEver even had the chance to get to my camera before they were devored by guests and wife. Pulled an injected and rubbed Pork shoulder out of the MES and pulled it.
Started the "Almarko" sauce. recipe is as follows
1/2 cup real salted butter (1/4 lb stick)
2 to 3 cloves garlic
2 cups (16 ounces) heavy cream
1/4 Tsp White pepper
1/2 cup shredded Parmisian cheese
3/4 cup mozzerella
splash white wine
1/4 cup crumbled Broccoli ends
1/2 cup dried tomato's
Melt butter without browning, and add garlic and tomato's. I use a press for the garlic, but minced will work as well. Sautee on med heat until the garlic becomes aeromatic, but not brown. Add Cream, wine, pepper and shredded parm. Bring to simmer and cook for 6 to 8 minutes. Add Mozzerella and bring to simmer, and stir until smooth. Use fresh pasta with this. It's well worth the expense for the flavor. Usually a package of fettuchini is about 3 bucks and will feed 4 easily. Cook pasta. Sprinkle Broccoli on to pasta right before serving. Serve sauce seperately. This picture was just before I added the Heavy cream
Plated meal... The tomato's gave the dish wonderful sweet bits and texture that was awesome. I highly recommend doing it.