"Nick Cramer" > wrote in message
...
> "Evelyn" > wrote:
>> "Nick Cramer" > wrote in message
>> > Janet Wilder > wrote:
>> >> [ . . . ]
>> I use Marsala exclusively as the cooking wine around here. It improves
>> the flavor of almost anything, especially if it contains tomatoes.
>>
>> I have a recipe that might go very well in a crockpot.
>>
>> Buy a pork shoulder roast, some places it is called a "boston butt" and
>> they can be quite large. First sautee a generous amount of chopped
>> onions in a pot, add some chicken stock and Marsala wine. Put the pork
>> roast into the pot, cover it and simmer for a really long time. When
>> the meat is nearly falling off the bone, it is done. It is one of my
>> most delicious recipes.
>
> Also good smoked in the BBQ. More at alt.food.barbecue. Big Jim, a
> gentleman,in particular! There are so many names for the shoulder cuts:
>
> http://www.foodsubs.com/MeatPorkShoulder.html
>
> Do you cook with the dry or the sweet Marsala, Evelyn?


I use the CHEAP Marsala, like Opici or Gallo, which is slightly sweet. I
use so little in an entire dish that it doesn't affect my blood glucose.

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Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world