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)
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.
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.
What is in the white jar in the pic above. :)
ReplyDeleteIt's homemade ranch -recipe to come soon!
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