Okay, I'm going to give you a menu for dinner that will stick to your ribs and keep you warm all day and through the night. Of course, that's because the oven is on for hours but, hey, whatever works, right? And because there has to be some flaming on the meal, there is a desert flambe to end your evening.

Pork Debris with Lemon Potatoes

5 to 7 lb pork butt
Salt and pepper or Creole seasoning to taste
8 cups chicken stock
2 or 3 heads of garlic, cloves separated
4 large potatoes
3 Tbsp olive oil
1/3 cup lemon juice
2 Tbsp oregano

Season pork butt on all sides with seasoning. Place in a large casserole dish and bake, uncovered in a 350? oven for 45 to 55 minutes. Pour in the chicken stock, cover with foil and bake for 1 hour.

Cut potatoes into medium sized chunks and toss to coat with olive oil and lemon juice.

Uncover the butt, add garlic cloves and potatoes and bake for an additional 30 minutes. Remove from the oven and allow to cool. Pull meat from the bone with a fork. It will look like debris and taste like heaven.

Serve with crusty bread. Squeeze roasted garlic onto the bread for some extra good eating.

Pecan Strawberry Flambé

1/3 cup oil (use nut based if you have it or use olive oil)
1 cup pecans, whole
1/2 cup packed brown sugar
1 lb strawberries, sliced
1/2 cup brandy
1 quart ice cream

Warm oil over medium heat. Saute the pecans with the brown sugar until the sugar has completely dissolved and begins to bubble. Add the strawberries and warm through. Add the brandy and remove from heat while you ignite the pan. Allow the alcohol to burn off. Pour over vanilla ice cream and serve immediately.

It helps to scoop the ice cream ahead of time and put the servings back into the freezer. Bring them out just before you light the pan.

 

Enjoy!