BBQ pork tacos and Chow Chow

Sorry for the absence...

First I must tell you my goal. I don't want to buy any more pre-made condiments. Last year I was inspired by Eli so I made big batches of strawberry and blueberry preserves and canned them. They lasted all year and I was quite happy with myself. So far I have mastered salsa, ranch (without the packet), bbq sauce, and green tomato chow chow.  Ketchup is next and I'm not so sure about mustard.

I will share the recipes soon... (really I will)

This post will already be quite long so I'll focus on the 2 condiments we enjoyed last night

The bbq sauce is a stolen recipe from a local joint that is known for their gizzards (I just heard Eli gag) Any way their bbq sauce is really good. Sweet, spicy, and tangy, all the right notes for a good sauce. I always ask Jon to buy an extra pint. So an ex-worker of Pinkys shared the top secret recipe. I had to break it down from a huge batch recipe and it still makes over a gallon of sauce. You can break it down further to make a smaller batch or make a huge batch and can.

(Now I need to find an ex-Raising Cain worker so I can get some of that crack sauce they serve)

BBQ Sauce

3/4 c. salt
1 c. paprika
1 c. liquid smoke
1 c. real lemon juice -or you could fresh squeeze
1 c. butter
3 12 oz bottles yellow mustard
1 qt sugar
4 Tb ground black pepper
1 qt worcestershire sauce
1 qt vinegar
1 gallon ketchup
1/2 c. pickling spice -tied in cheesecloth (or a coffee filter) -I like to crack all the seeds and stuff with the back of a heavy skillet before tying it up
Bring all ingredients to a simmer and allow to bubble for 45 minutes

Fish out the pickling spice and cool. If you like a spicy version, I do, add 1/2 c. cayenne pepper - Adjust according to taste

Ok, green tomato chow chow -have you girls heard of this?

Apparently a staple in southern cooking. Its like a tangy spicy relish that is great on hot dogs or brats, or on my pork taco. First time I made it with cabbage, carrots, and a few green tomatoes and it was ok, seemed more like pickled cole slaw but not quite sauerkraut. This time I made it with only green tomatoes and extra jalapenos. I think I will go seek out some more green tomatoes and make a bigger batch, so I'll have some around after summer is long gone. Sort of a compilation recipe from many sources.

Green Tomato Chow Chow


Pickling liquid
1 1/2 c. vinegar
1/2 c. water
1 1/2 c. sugar
3 Tb. salt
3Tb pickling spice -cracked open with the back or a skillet
1 cinnamon stick
1 star anise pod
Bring liquid to a boil and allow to simmer on low for 30-45 minutes. Strain off solids

3 green tomatoes -quartered
1 large yellow onion -quartered
6 jalapenos

In food processor roughly chop veggies, Pour in a sauce pot and cover with liquid. Allow to simmer for another 20 minutes.

Final result  - I had a pork butt that I slow cooked in the crock pot and then shredded it down. Mixed with BBQ sauce, placed in a warm corn tortilla, and topped with the chow chow.

So FRESH and so Clean Clean...

Dinner Sunday Night was 1 part Appetizer (Caprese Salad), 2 parts dessert (Shortcake with Peaches and Cream), what's wrong with that?

Easy Dessert only five ingredients:

For the Shortcake Mix 2 cups biscuit mix, with 1/3 cup sugar and seeds from half a vanilla bean. Stir in 1/3 cup heavy cream and 1/3 cup cold water. Transfer batter into cake pan and bake about 25 min. Set pan on wire rack to cool about 15 min, then release cake and cool completely. Meanwhile, peel peaches if you like (I didn't) and slice 4 or 5 peaches. Toss with 2 tbls sugar and remaining vanilla bean seeds or a lil vanilla extract or both; let sit to get all the good juices from those Porter Peaches ;-) Yum! Make some fresh whipped cream and chill. Then assemble however you like. Michael heated his up and had his second helping with vanilla ice-cream.

Keeping with the Fresh theme some friends just brought us back Fresh Caught Salmon. Hope to be making dinner on Wed using my favorite fish. Now to only decide how I want it prepared...if only all my decisions could be this tempting. Have a good week Ladies. XO

TOMATOES

You Say Tomato, I say Tomahto... The raised gardens we built this year have been bittersweet. We planted 7 tomato plants, but only 4 produced fruit. And of those 4 only 3 are really doing anything. But now we know...less tomato plants in one container and Much, MUCH larger Tomato cages (all the plants are taller than I am). What has produced, I will defiantly plant again. Aunt Ruby's German Green, Cherokee Purple, and Roughwood Golden Plum.

 

Of course we can all think of 100 different ways to eat tomatoes but nothing beats a 

GOOD BLT

• CHERRY TOMATO SALAD with BUTTERMILK BASIL DRESSING (food network)
• 6 cups red and yellow cherry tomatoes, halved if large
• Kosher salt and freshly ground pepper
• 2/3 cup buttermilk
• 1/4 cup sour cream
• 3 tablespoons thinly sliced fresh basil leaves
• 1 shallot, minced
• 2 cloves garlic, minced

Put the cherry tomatoes in a large serving bowl. Season with salt and pepper and toss.

In another bowl, whisk the buttermilk, sour cream, basil, shallot and garlic. Season with pepper. 

Drizzle the dressing over the tomatoes and toss.