Burrata With Polenta and Roasted Cherry Tomatoes

 Burrata with Polenta & Roasted Cherry Tomatoes

Soft polenta, sweet burst cherry tomatoes and creamy burrata come together for a satisfying dish that could be a vegetarian main for two or a satisfying side serving four alongside roast chicken. Feel free to swap in basil for mint, and the tomatoes on their own make for a terrific pasta sauce.

Ingredients:
2 cups (500 mL) cherry tomatoes
2 cloves garlic, roughly chopped
1/4 cup (60 mL) olive oil
1 tbsp (15 mL) honey
1 tbsp (15 mL) cider vinegar
1 tsp (5 mL) salt, divided
2 tbsp (30 mL) roughly chopped mint
1/2 cup + 1 tbsp (125 mL + 15 mL) cornmeal

1 3/4 cups (425 mL) water

1/2 cup (125 mL) whole milk
6 tbsp (90 mL) salted butter
3/4 cup (175 mL) finely grated Pecorino Romano cheese
1 container (250 g) burrata, drained
Torn mint, shaved Pecorino Romano
freshly ground pepper to serve

Directions:

Preheat oven to 325˚F (163˚C).

In a 9-inch- (23-cm-) square baking dish, mix tomatoes, garlic, olive oil, honey, vinegar and 1/2 tsp (2 mL) salt. Bake until soft and beginning to brown, 40 to 45 minutes. Remove from oven, cool slightly, then stir in chopped mint.

After tomatoes have been baking for 15 minutes, start polenta. In a medium-size saucepan, combine cornmeal, water, milk and remaining 1/2 tsp (2 mL) salt. Bring to a boil over high heat, stirring constantly with a wooden spoon until thickened. Reduce heat to low and cook, stirring and scraping bottom of pan every 5 minutes, until polenta no longer has gritty texture, about 30 minutes. 

Remove from heat and stir in butter and Pecorino Romano until melted and combined. Polenta should be thick, but pourable—if it’s too thick, stir in a small amount of water.

To serve, pour polenta into a round serving dish. Top with tomatoes, then push burrata down into centre of polenta. Garnish with torn mint, shaved Pecorino Romano and pepper.  Serves 4

Blogger's Suggestion:  When you remove the polenta from the heat, stir in Boursin Herb and Garlic Cheese for a creamy flavorful polenta.

Wild Rice, Kale, And Fennel Salad

Wild Rice, Kale And Fennel Salad

Despite its name, wild rice is not actually a rice but is instead a species of aquatic grass and the grain that can be harvested from it. Northern wild rice is an annual plant native to Wisconsin and the Great Lakes region. In northern Wisconsin, it grows in shallow freshwater lakes and slow-flowing streams and is harvested in early autumn.

Ingredients

For Vinaigrette:

½ cup apple cider vinegar

¼ cup whole-grain mustard

¼ cup maple syrup

3 cloves garlic, minced

Salt and pepper, to taste

¾ cup sunflower oil

For Salad:

1 cup wild rice, cooked, drained and cooled 

½ cup black beans, cooked, drained and cooled (or 1 [14 oz] can, rinsed and drained)

1 small bunch lacinato kale, stemmed and thinly sliced

1 small bunch curly kale, stemmed and thinly sliced

1 small red onion, diced

1 head fennel, cored and diced

1 sweet red Carmen pepper or bell pepper, diced

1 bunch parsley, stemmed and chopped

½ cup dried cranberries, preferably unsweetened

1 tart, crisp apple, cored and chopped

½ cup toasted hazelnuts or pepitas

4 ounces crumbled blue cheese, feta or goat cheese (optional)

Directions

To make the vinaigrette, whisk together the apple cider vinegar, mustard, maple syrup, garlic, salt and pepper in a large bowl. Whisk the mixture continuously while you drizzle in the sunflower oil.

n the same bowl, toss the vinaigrette together with the wild rice, black beans, sliced kale, onion, fennel, bell pepper, parsley, cranberries and apple. Taste and season to taste.

Mix in the toasted nuts and cheese before serving.

Suggestions

This salad is sturdy enough to be made up to 3 days in advance. Freshen it up with a little extra oil and a splash of vinegar if needed before serving.

Smoky Tahini Salad Dressing

Creamy Smoky Tahini

A good salad dressing is the ultimate multitasker. Keep a few of these beauties on hand and you will have the tools to dress up all manner of salads, sauces for everything from pasta to grilled fish, plus ready to go marinades for meat. I will post one week of fresh and tasty dressings.  Makes about 3/4 cup.

Ingredients:

4 tablespoons tahini
1 small garlic crushed
1/4 teaspoon smoked paprika
1 teaspoon paprika
2 tablespoons cider vinegar
Whisking until smooth.
Beat in:2 tablespoons water a little at a time until smooth and until you have achieved the desired thickness.
Season with salt and fresh ground pepper. Yield: 3/4 cup.

Brown Sugar Meringues With Raspberries And Spiced Oats

 

Brown Sugar Meringues With Raspberries and Spiced Oats

Every component of this dessert is a winner but it is the oat topping that willl go back for just one more spoonful.  Serves 4

Ingredients:

3 large egg whites

7/8 cup 170g light brown sugar

 5 ounce (150g) pack of raspberries

1 tablespoon (10g) confectioners sugar

1 teaspoon (10ml) Cointreau *optional

1/2 orange (scrubbed) zest

1 teaspoon cider vinegar

1 cup (250 ml) double cream, to serve

Caramelized Spiced Oats

1 cup (100g)  jumbo rolled oats

1/3 cup (60g)  light brown soft sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon fine salt

Directions:

Meringues:

NOTE:  This is not a recipe for a humid day

Preheat the oven to 250* F ( 120*C )   Line a large baking tray with baking parchment paper.  In a clean bowl with a hand mixer or in the bowl of a free standing mixer, whisk the egg whites to a stiff peaks.  Add the sugar 1 tablespoon at a time, whisking until you have a firm glossy meringue, (5 to 7 minutes). Using a spoon scoop onto parchment paper 4 well spaced nests.  With the back of a spoon gently press the center to leave space for the filling.  Bake for 1 hour and leave in the oven to cool for 2 hours or overnight.

Oats:  Preheat the oven to 325*F  (160*C) .  Line a baking sheet with parchment paper.  Put the oats in a bowl and set aside.  In a small pan over low heat, melt the butter and sugar sitrring occasionally (6 to 10 minutes).  Add the salt and the spices mix again and pour over the oats in the bowl and toss to coat and toss to coat.  Spread out on the baking tray and bake 30 minutes stirring halfway until golden.  Set aside to cool.

Put the raspberries in a bowl with the icing sugar and Cointreau if using,  the orange zest, and the vinegar.  Stirring to combine allowing the raspberries to break up a little.

When ready to serve place the double-cream in a chilled bowl and using a balloon whisk, beat to soft peaks.  Place a meringue on a plate, add a dollop of whipped cream, and spoon over the raspberries.  Top

with some caramelized spiced oats to finish.

TIP:  Store any left over spiced oats in an airtight jar or container for up to 2 weeks.  Sprinkle over ice cream, yogurt, or fruity compote. 

Rustic Blueberry Cheesecake Tart

        Rustic Blueberry Cheesecake Tart       

Ingredients:

Pastry:
1 3/4 cups flour
2 T. sugar
1 tsp. cider vinegar
Pinch salt
1/2 cup unsalted butter, diced and chilled
1 large egg mixed with 2 T. water
Filling:
2 cups fresh blueberries
1/3 cup plus 2 T. sugar, divided use
1 T. fresh lemon juice
4 tsp. cornstarch
1-8 oz. pkg. cream cheese, softened
1 large egg, divided use
Pinch freshly grated nutmeg
Coarse sugar for sprinkling

Directions:
 For the pastry. Place flour, sugar, vinegar and salt in a food processor and pulse to combine. Add the cold butter and pulse until butter in pea-sized. Add egg/water mixture and pulse until dough just starts to form. Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.

Place dough between two sheets of parchment paper and roll out into a 12-inch round. Set on a baking sheet and refrigerate until ready to form.

For the filling, toss blueberries with 1/3 cup sugar, lemon juice, cornstarch and salt. In another bowl, whisk cream cheese, egg yolk, 2 T. sugar and nutmeg.

 Remove dough from refrigerator and peel off top sheet of parchment. Spread half the cream cheese mixture over the dough, leaving a 2-inch border. Top with blueberries. Fold edge of dough over filling. Spoon remaining cream cheese mixture on top of blueberries; refrigerate 30 minutes.

Put a second baking sheet in the over in the lower third, upside down. Preheat the oven to 425 degrees. Whisk the remaining egg white and use to brush the exposed crust; sprinkle with coarse sugar. Place the baking sheet directly on the hot baking sheet in the oven and bake until crust is golden, 20 to 25 minutes. Let cool slightly before serving. Can also be reheated.   Serves 6 to 8

French Onion Soup (Soupe à l'Oignon Gratinée) Recipe

 

French Onion Soup

(Soupe à l'Oignon Gratinée)

One of the most common beliefs surrounding French onion soup is that the onions must be cooked to a deep, deep, dark, dark mahogany brown.  It's not that I think it's wrong to caramelize the onions dark; I just don't think it's necessary for great results. I also think there's a big risk in going very dark: Unless you're exceedingly careful, it's very easy to introduce unpleasantly bitter flavors to the onion—one of the culprits in so much of the bad French onion soup out there.

Ingredients:
6 tablespoons (90g) unsalted butter, plus more for bread
3 pounds (1.4kg) yellow or mixed onions, sliced 1/8 inch thick (see note)
Kosher salt and freshly ground black pepper to taste, divided
1/2 cup (120ml) dry sherry (such as Amontillado)
2 quarts (1.8L) homemade or store-bought low-sodium chicken stock
2 sprigs thyme
1 bay leaf
1 teaspoon (5ml) Asian fish sauce (optional)
1 teaspoon (5ml) cider vinegar
8 bowl-size slices rustic bread, toasted until crisp
1 medium clove garlic
1 pound (450g) Gruyère cheese, grated
2 tablespoons freshly minced chives, for garnish

Directions
In a large stainless steel saucepan, or in 2 large stainless steel or cast iron skillets, melt butter over medium-high heat until foaming. Add onions and cook, stirring occasionally, until softened, about 8 minutes. 

Lower heat to medium-low and cook, stirring frequently, until onions are very sweet and a rich golden-brown color, 1 to 2 hours. 

If browned onion juices on bottom of pot threaten to burn, add 1 tablespoon (15ml) water, scrape up browned bits, and continue cooking. Season with salt and pepper.

Add sherry and bring to a simmer, scraping up any browned bits. (If using 2 skillets, divide sherry between them, then scrape onions and liquid from both pans into a pot or Dutch oven to continue.) 

Cook until alcohol smell is mostly gone, about 3 minutes. Add stock, thyme, and bay leaf; raise heat to medium-high; and bring to a simmer. Lower heat and simmer for 20 minutes.

Add fish sauce, if using, and cider vinegar. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Preheat broiler and adjust oven rack to top position. Butter toasts and rub with garlic clove until fragrant. Spoon a small amount of broth into the bottoms of 4 ovenproof serving bowls, then top with half the toasts. Sprinkle some grated cheese on top of toasts, then spoon more soup and onions on top, nearly filling bowls. Set remaining 4 toasts in bowls, pushing to nearly submerge them. Top with remaining grated cheese and set bowls on a rimmed baking sheet. Broil until cheese is melted and browned in spots. Garnish with chives and serve.

Special Equipment:   Rimmed baking sheet, large stainless steel or cast iron saucepan

Notes  Yellow onions are your best all-purpose bet for this soup, but a mix of yellow, sweet (e.g., Vidalia), and red onions, as well as shallots, produces an even more complex flavor.

 Creole Slaw With Cajun Dressing, Shrimp, Grits, and Bacon

Ingredients

16oz coleslaw mix
3/8 cup mayonnaise

2 Tbsp Creole mustard
2 Tbsp Creole seasoning
1 Tbsp apple cider vinegar
1 tsp sugar

Directions

In a large bowl, mix together mayo, mustard, Creole seasoning, vinegar and sugar until well combined.
Add in coleslaw mix and toss well.
Refrigerate at least 30 minutes before serving.

One Pot Sausage And Lentils

 One-Pan Sausage & Lentils

With canned lentils and ready-to-cook sausages, this dish is quick, easy and delicious. Mild Italian links work well here, but feel free to use any favourite sausage. A leafy green salad and some crusty bread would be excellent accompaniments. 

Ingredients:

1 tbsp (15 mL) olive oil

4 mild Italian sausages, about 1 1/4 lbs (565 g) total

1 medium red onion, thinly sliced

1 medium zucchini, cut into 1/4-inch (5-mm) rounds

1 orange pepper, cut into 1/2-inch (1-cm) dice

Salt to taste

2 cloves garlic, thinly sliced

1 sprig rosemary

1 can (540 mL) lentils, drained and rinsed

1 cup (250 mL) vegetable broth

1/2 cup (125 mL) water

2 tsp (10 mL) cider vinegar

1/2 cup (125 mL) crumbled feta cheese

1/4 cup (60 mL) roughly chopped parsley 

Directions:
Heat oil in a large high-sided pan over medium-high heat. Add sausages and cook until golden brown, 3 to 4 minutes per side. Transfer sausages to a plate.

Reduce heat to medium. Add onion, zucchini and pepper. Season with salt. Cook, stirring occasionally, until vegetables start turning golden, 3 to 4 minutes. Add garlic and rosemary. Cook 1 minute. Add lentils, vegetable broth and water. Stir to combine. Bring to a boil, then reduce heat to medium-low. Top with sausages and any juices. Partially cover and simmer until sausages are cooked through, about 10 minutes.                                                                                                    

Remove from heat. Drizzle with vinegar. Sprinkle with feta and parsley.  Serves 2 to 3

Turkey-Stuffed Savoy Cabbage

 Turkey-Stuffed Savoy Cabbage

A cabbage stuffed with turkey isn’t what your guests are expecting, but they’ll be surprised in a good way. Once you cut into it, an aromatic stuffing is revealed, full of the flavours they are expecting. No one will miss the bird, I promise. You can prepare the stuffed leaves a day in advance and refrigerate overnight—that’s a solid bonus in our books, too. 
Ingredients:
2 tbsp (30 mL) butter, plus
2 tbsp (30 mL) softened butter, divided
1 onion, diced
2 stalks celery, diced
3 cloves garlic, finely chopped
1 tsp (5 mL) chopped rosemary
2 tsp (10 mL) chopped thyme
12 oz (340 g) ground turkey
3 to 4 oz (85 to 115 g) honey garlic sausage, removed from casing
1 1/2 cups (375 mL) coarse fresh bread crumbs (see TIP below)
1/2 cup (125 mL) chopped dried apricots
Salt and coarsely ground black pepper
2 eggs, lightly beaten
1 large Savoy cabbage, about4 lbs (1.81 kg)
3 cups (750 mL) turkey or chicken stock
2 tbsp (30 mL) all-purpose flour
2 tbsp (30 mL) apple cider vinegar

Directions:                                                              
Melt 2 tbsp (30 mL) butter in a large skillet over low heat. Cook onion and celery, stirring frequently, 12 minutes. Stir in garlic and herbs, and cook 2 minutes longer.

Increase heat to medium; add turkey and sausage. Cook, breaking meat into bite-size pieces with a fork, 5 minutes or until meat is no longer pink. Tip into a bowl; add breadcrumbs, apricots, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) black pepper. Let cool completely. Add eggs; mix to combine. Set aside.

Preheat oven to 350°F (177°C).

Line a mixing bowl just large enough to hold cabbage with a double layer of cheesecloth, allowing for plenty of overhang. Set aside.

Remove core from cabbage with a sharp knife. Boil in a large pot of salted water until outer leaves are pliable, about 2 minutes. Remove as many leaves as you can easily detach; transfer to a paper towel–lined baking sheet. Repeat process until you have 15 leaves (save remaining cabbage for another use).

Starting with the outer leaves, begin reconstructing cabbage core side up in cheesecloth-lined bowl. Do this by placing each leaf stalk side up, alternating each successive leaf a quarter-turn, leaving an opening at the top of a few inches.

Fill hollow with turkey mixture, packing tightly. Gather ends of cheesecloth in centre-top of cabbage; twist several times to tighten package (this will create a round shape). (Cabbage may be prepared to this point and refrigerated 1 day in advance. Remove from fridge 2 hours before proceeding.)

Transfer cabbage, core side down, to an ovenproof pot; add stock. Roast in oven, basting from time to time, until a thermometer inserted in centre reads 145°F (63°C), about 1 1/2 hours.

Transfer cabbage to a platter. Discard cheesecloth.

To make sauce, combine softened butter and flour; stir until smooth. Set pot containing cooking liquid over medium heat; bring to a boil. Add butter mixture; whisk until incorporated and liquid is thickened. Stir in vinegar, season with salt and pepper. Cut cabbage into 8 wedges. Serve with sauce.  Serves 8

TIP: To make breadcrumbs, roughly chop or tear 2 1/2 cups (625 mL) 2 day-old bread. Add to a food processor and coarsely chop. You should have about 1 1/2 cups (325 mL).

The Harmione Granger Cocktail

The Harmione Granger Cocktail

Prep Time 5 minutes 
Servings: 1 drink
Calories Per Serving: 255 kcal

Ingredients:
2 tablespoons fresh or frozen raspberries
1-2 teaspoons fresh chopped rosemary
Juice from half of a lemon
1 tablespoon apple cider vinegar
2 tablespoons raspberry jam
2 ounces vodka
sparkling water for topping
2 fresh or frozen cherries, for topping(optional)
Lemon Rose Sugar (optional)

Directions:
To make the lemon sugar. Combine the lemon zest, sugar, and rose petals on a shallow plate. Rim your glasses in the sugar mix, then fill with ice.

In a cocktail shaker or glass jar, muddle the raspberries, rosemary, and lemon juice, squashing everything to release the juices. Add the apple cider vinegar, jam, and vodka. Fill with ice and shake until combined.

Strain into your prepared glass. Top off with sparkling water, then gently stir to combine. Finish with a cherry on top. Enjoy.

Notes
If You Don't Have Jam: use an additional 2 tablespoons raspberries and add 1-2 tablespoons sugar to sweeten to your taste. 

If You Don't like Vodka: use tequila! 

To Make a Mocktail: omit the the vodka and add 1 additional tablespoon lemon juice and 1 additional teaspoon apple cider vinegar.

Saucey Pulled Pork Sandwich

Saucey Pulled Pork Sandwich

Saucey braised pork on rolls topped with cheese definitely warm up the coldest winter day. Pulled pork does require some time in the kitchen, but the oven does the bulk of the work by braising the pork to melt-in-your-mouth tenderness. The coffee is a surprising ingredient that adds a deep flavour to the mahogany sauce (and non-coffee drinkers might not even guess what’s in there). For entertaining, it’s easiest to make it ahead a day or two, then just reheat to serve.

Ingredients:

1½  cups (375 mL) strong brewed coffee
1/2 cup (125 mL) fancy molasses
1/2 cup (125 mL) ketchup
1/2 cup (125 mL) cider vinegar
2 tsp (10 mL) dry mustard or Dijon mustard
1 tsp (5 mL) ground ginger
1/4 tsp (1 mL) cayenne pepper
Salt
Boneless pork shoulder blade roast, 3 to 4 lbs (1.36 to 1.81 kg), tied
Rolls or buns, split
4 oz (115 g) smoked or sharp cheese, thinly sliced

Directions:

Combine coffee, molasses, ketchup, vinegar, mustard, ginger, cayenne and 1/2 tsp (2 mL) salt in a saucepan. Bring to a boil over medium-high heat; reduce heat and boil gently, stirring occasionally, for about 20 minutes or until reduced by about half. Let cool slightly.

Preheat oven to 325°F (160°C).

Place pork roast in a deep baking dish or roasting pan. Pour sauce over roast. Cover with lid or foil, ensuring foil doesn’t touch pork; seal foil around edge of dish. Roast in preheated oven for about 3 hours, turning halfway and spooning sauce overtop, or until pork is fork-tender. Transfer pork to a bowl, reserving sauce in dish. Let pork cool slightly.

Meanwhile, skim fat from sauce and discard. Transfer sauce to a deep pot. Bring to a boil over medium-high heat. Boil for about 5 minutes or until slightly thickened.

Remove strings from pork and, using 2 forks or your hands, shred pork into small pieces, discarding excess fat. (To make ahead, cover and refrigerate shredded pork and sauce separately for up to 2 days.)

To serve, return pork to sauce and simmer over medium heat, stirring often, until heated through. Season to taste with salt. Toast or warm rolls. Spoon pork and sauce into rolls and top with cheese.

Serves 8 to 12

 

Pulled Pork Bar-B-Que

Ingredients
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider-Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

Pan drippings from the pork
12 hamburger buns
1 recipe Cole Slaw, recipe follows
Pickle spears, for serving

Cole Slaw:
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced

1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Directions:

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.

While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.

Cole Slaw:
Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

Bacon And Onion Bar-B-Que Sauce

Bacon and Onion Bar-b-Que Sauce

Ingredients:

2 slices bacon

1/2 large onion, minced

1 clove garlic, minced

1 cup ketchup

1/4 cup molasses

2 tablespoons packed brown sugar

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

2 teaspoons liquid smoke

1 teaspoon chili powder

1 teaspoon hot sauce (such as Cholula or Tabasco)

1/2 teaspoon ground black pepper

Directions:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Add onions and reduce heat to medium-low. Cook until very soft and almost mushy, 7 to 10 minutes. Add garlic and cook until fragrant, about 1 minute.

Add ketchup, molasses, brown sugar, cider vinegar, Worcestershire, Dijon, liquid smoke, hot sauce, and black pepper. Bring to a simmer, cover, and cook for 15 minutes.

Blueberry Bar-B-Que Sauce

Blueberry Bar-B-Que Sauce

Making barbecue sauce is similar to chutney but with a few different ingredients. I love making barbecue sauce out of fruit like blueberries or plums instead of tomatoes. I once made pulled pork sliders, slow-cooked in a homemade blueberry barbecue sauce, which was topped with a mango fennel coleslaw on soft Hawaiian rolls for a birthday lunch. The guests all stopped talking. Fresh, homemade food will do that to people. Don’t you want to give it a go?

1½ tablespoons extra-virgin olive oil
1 small to medium onion, finely chopped
3 garlic cloves, minced
1-quart blueberries
3 chipotle chiles, ground, or 2 fresh jalapeños, 
   minced without seeds
½ teaspoon paprika
1½ tablespoons cider vinegar
¼ cup unsulfured molasses

Juice of ½ lemon
Coarse salt and black pepper, freshly ground

In a medium saucepan, heat oil over medium heat. Add onion and garlic. Cook, stirring, until onion is soft and translucent, about 5 minutes.

Stir in blueberries, chiles, vinegar, molasses, paprika and lemon juice. Simmer over medium-low heat until reduced by a third, stirring occasionally, about 45 minutes.

Allow to cool slightly, then purée using an immersion blender (if you don’t have one, purée the sauce in a blender, in batches). Season with salt and black pepper. Refrigerate in a jar with tight- tting lid for up to 2 weeks.

Tangy Pulled Pork Sandwich

Ingredients

1 pork tenderloin (1 pound)
1 cup ketchup
2 tablespoons plus 1-1/2 teaspoons brown sugar
2 tablespoons plus 1-1/2 teaspoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons Worcestershire 

    sauce
1 tablespoon spicy brown mustard
1/4 teaspoon pepper
4 rolls or buns, split and toasted
Coleslaw, optional 

Directions
Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork.

Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with 2 forks.

 Return to slow cooker; heat through. Serve on toasted rolls or buns, with coleslaw, if desired.

Bacon Jam

Bacon Jam
Wonderful in mashed potatoes and
a great addition for baked beans.

Ingredients:

1 1/2 lbs. bacon, chopped into 1" chunks 

2 medium onions

3 garlic cloves

3/4 cup coffee

1/2 cup cider vinegar 

1/4 cup maple syrup

1/2 cup brown sugar

Directions:

In a large skillet, cook over med.-high heat, stirring until fat is rendered and bacon is lightly browned, about 20 minutes.  With a slotted spoon, transfer bacon to paper towels to drain.  Pour off all but 1 tablespoon fat from the skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes.  

Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes.  Add bacon and stir to combine.  Mixture will be syrupy.

Transfer to a food processor; pulse until coarsely chopped.  

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. 

 Let cool then refrigerate in air tight containers, up to 4 weeks.

Carolina Style Pulled Pork

Prep Time

15 mins

Cook Time

8 hrs

Total Time

8 hrs 15 mins

Course: Main Dish

Cuisine: Barbecue

Servings: 12 people

Ingredients

• 6-7 pound bone in pork shoulder

For the rub

• 2 Tablespoons kosher salt
• 2 Tablespoons coarse black pepper
• 2 Tablespoons smoked paprika

For the mop sauce

• 1 cup apple cider vinegar
• 1 cup beer
• 1 Tablespoon Worcestershire sauce
• 2 teaspoons crushed red pepper flakes

For the BBQ sauce

• 2 cups apple cider vinegar
• 1 1/2 cups water
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 Tablespoons salt
• 1 Tablespoon black pepper
• 1 Tablespoon red pepper flakes

Slaw (optional)

• 1/2 head green cabbage shredded
• 1/4 head purple cabbage shredded

Instructions

1. Preheat your smoker for indirect smoking at 250 degrees F.
2. In a small bowl, combine all the ingredients for the rub and apply liberally on all sides of the pork shoulder. Place the rubbed shoulder in the smoker and close the lid. 
3. In a glass bowl, combine all the ingredients for the mop sauce. Apply the mop sauce to the pulled pork every hour. Smoke the pork shoulder, while mopping hourly, for 8-10 hours or until the internal temperature of the meat reaches 200 degrees F.
4. Remove the shoulder from the smoker, cover tightly with foil, and allow to rest for an hour before shredding and serving. 
5. Make that BBQ sauce! In a medium saucepan, combine all the ingredients for the BBQ sauce and bring to a boil. Reduce the heat to low and simmer for 25 minutes. Cool completely and set aside to serve with the pork. If you want to make the slaw, pour about a cup of the BBQ sauce over the shredded cabbage in a large bowl and toss gently to combine. 
6. Remove the shoulder from the foil and shred. Discard the bone and any gristly pieces and pull the rest of the meat into shreds. Moisten the meat with some of the BBQ sauce and mix together. Serve with buns, slaw and additional BBQ sauce.