Chef Jim Richard Goodwill’s Cajun Combo

Acadian Microwave Oven
Boston Butt Roast

Injection:

• 1 stick butter
• 1 8oz bottle Cajun Power garlic sauce
• 1 8oz bottle Italian dressing
• 4 tablespoons Mustard
• 4 tablespoons Good Old Cajun seasoning  

In a medium size pot, on low heat, melt the butter. When the butter is melted, put all of the ingredients into the pot and mix well. Once the ingredients are mixed, turn off the heat. Do not boil. The injection sauce is now ready. Inject the roast with the mixture, using the large needle on your injector (the seasoning in the Italian Dressing might stop up the smaller needles). Inject the roast slowly, so that the butter can cool and hold the sauce inside the meat.

Stuffing:

• 2 med Onions (chopped coarsely)
• 1 stalk celery (chopped coarsely)
• 1 med bell pepper (chopped coarsely)
• 2 tablespoons mustard
• 3 tablespoons garlic (minced)
• 3 tablespoons Good Old Cajun seasoning
• Small amount of left over injection sauce

Cut onions, celery and bell pepper into a bowl.  Add mustard, minced garlic and Acadian Microwave seasoning.  Add a little of injection sauce to the mixture, just to moisten.  Mix well. Make a cut (approx 1 inch) into the side of the roast with a long knife. Cut the inside of the roast to make a large pocket. Once a pocket is made, begin stuffing the roast with the stuffing mix. If the cut on the side of the roast becomes too large for the stuffing to stay inside, use a needle and string to sew the hole closed.

Outside stuffing:

• Approx 20 cloves garlic, whole
• 3 large fresh Jalapeno peppers

With a paring knife, make small cuts, in an angle, into the outside of the roast. Take one garlic at a time and place into each cut. Stuff garlic cloves around both sides of the roast. Next, take the whole jalapeno and make cuts up and down the pepper, in a ribbon fashion, keeping the top and bottom of the pepper together. Once the jalapeno is scored, make a large vertical slit into the roast and push the jalapeno down into the meat, just far enough to leave the stem of the jalapeno showing.

Generously sprinkle the outside of the roast with Good Old Cajun seasoning. The roast is now ready to cook.

Smothered Sweet Corn

• 1 gal whole kernel corn, drained
• 2 stick butter, salted
• 1 lg onion, chopped
• 1 med bell pepper, chopped
• 2 cups sugar

In a large pot (preferably black iron), melt the butter. Add the sugar and cook over medium heat until the mixture starts to turn a light brown. Add the vegetables and sauté for 5 minutes. Add the corn. Stir often to prevent it from sticking to the bottom. Cook until the mixture becomes a golden brown. This may take up to 45 minutes