Carolina-Style Barbecue Sauce

|
By
|
3 comments

Carolina-Style Barbecue Sauce
It’s officially summertime here on the Eastern Shore, and our grill is almost always fired up. We do a lot of the classic stuff – steaks, burgers, dogs, chicken. But once in a while, I like to go all out and smoke a pork butt on the grill for hours on end. I don’t have a fancy smoker or anything, I just throw some soaked wood chips onto the grates of my gas grill. The smoke infuses the pork with delicious flavor, and it ends up falling off the bone and melting in your mouth. And for barbecue of that caliber, you need some awesome sauce to go along with it.

My strawberry-chipotle barbecue sauce is a favorite, takes less than 2 minutes (literally) to bring together and is absolutely delicious. But, I wanted something different. I’d never made a vinegar based sauce before. The weekend before we’d gone to our local homebrew shop, and stopped at a notorious local barbecue joint on the way for lunch. I’d debated the red sauce or the vinegar sauce…went for the red, then was craving Carolina style ‘cue all week long. So, that’s what I went with…

It turned out absolutely delicious. The sweet mustardy tang paired with the smoky saltiness of the pork was out of this world good. All the flavors mingled and married so well. I can’t wait to try it on grilled chicken or pork chops next!

If you’re looking for something a little different or special for your 4th cookouts, a homemade barbecue sauce is just the ticket. I hope that everyone has a safe & happy Fourth of July!

Carolina-Style Barbecue Sauce

1 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup water
1 tablespoon chili powder
2 teaspoons black pepper
2 tsp kosher salt
1/4 teaspoon cayenne
1 teaspoon Worstershire sauce
2 tablespoons butter
1 tablespoon liquid smoke

Comine mustard, sugars, vinegar, water, chili powder, black pepper, salt, cayenne and Worstershire in small saucepan. Simmer over low heat for 30 minutes. Stir in butter and liquid smoke and simmer for 10 additional minutes.

Can be stored in airtight jar in the refrigerator for up to 1 month.

Source: adapted from Big Daddy’s Barbecue Sauce

Homemade Chocolate Syrup

|
By
|
7 comments

Homemade Chocolate Syrup

A dairy opened in our little town. They’ve always been there actually, but just not open to the public. I can’t count how many times I’ve driven by, and contemplated stopping by with a milk jug to find out what the dilly was. So, when I saw a sign pop up over the winter, saying that they were opening to the public in the spring – well, let’s just say I was beyond excited.

Homemade ice cream, cream-top milk, homemade cheeses and breads. Everything is beyond wonderful! The cows are right there on the premises, and the boys love eating their ice cream on the patio by the pastures. We’ve been several times already, and are always looking forward to our next trip. It’s  on the way home when I take the “back road” to pick up our crop share – so I always try to swing by and pick up some fresh milk. The milk is so rich and creamy, and sweet. With milk of this caliber, I felt horrible mixing in store-bought syrup that’s chock-full of corn syrup and fakeness. Then I remembered Annie’s post on a homemade version, and went right to work making it. It took all but about 5 minutes, and the results were pretty much bananas.

This syrup is thick, rich, and indulgent. I can never go back to the brown bottle again! This will be a staple in my refrigerator from now on. Perfect stirred into milk, over ice cream, drizzled over pretty much any dessert. A keeper for sure!

DIY Chocolate Syrup

1 1/4 cups sugar
1 cup unsweetened cocoa powder
1 cup water
1/4 tsp. salt
2 tsp. vanilla extract

In a medium saucepan, combine the sugar and cocoa powder and whisk briefly to break up any clumps. Stir in the water and salt and bring to a boil over medium-high heat, stirring frequently.

Once the mixture reaches a boil, reduce the heat to medium-low and let simmer until slightly thickened, about 5 minutes.

Remove from the heat and let stand for 5 minutes. Stir in the vanilla. Store in the refrigerator.

Source: 52 Kitchen Adventures via Annie’s Eats

DIY Vanilla Sugar

|
By
|
61 comments

Vanilla Sugar

It’s been a couple of years now that I’ve been buying my vanilla beans in bulk. It’s so wonderful to have them on hand for any recipe that calls for vanilla, and to see those gorgeous flecks of vanilla bean speckled throughout whatever it is I’ve made. I take pride in making my own vanilla extract, such better quality than the stuff from the store, and so much more economical. $5 for a little bottle…say whaaaa?

But, I think my favorite thing to do with them is also one of the most simple. Whenever I have used beans in which I’ve scraped the seeds from, I toss the spent pods into a Mason Jar filled with sugar. There’s still lots of great flavor in the beans, and it infuses the sugar with all the deliciousness of the vanilla. It’s absolutely wonderful stirred into a cup of coffee, tea, or hot chocolate. Makes a wonderful vanilla simple syrup. On top of creme brûlée, or anything brûléed for that matter. Not to mention it looks so pretty sitting on my pantry shelf…

Don’t you just love these limited edition Ball Heritage Jars? Mason jars have always been my go-to for food storage in the kitchen – so useful and practical. But these gorgeous jars that Ball has come out with for their 100th anniversary are just simply lovely to look at! I’ve always loved the old jars with the blue tint, and enjoy seeking them out at yard sales and flea markets. But to have some that are actually usable? So cool! The good folks at Ball have offered to give a case (set of 6 pint jars with lids) away to a lucky reader. To enter, just leave a comment telling us what’s your favorite use for a Ball jar? In the kitchen, or anywhere. Contest runs today through June 26th at 11:59 PM EST. 

DIY Vanilla Sugar

3 vanilla beans, split and scraped
2 cups granulated sugar

Place sugar in airtight container, place beans the the container with the sugar. Cover with lid and give a few shakes to cover beans with sugar on all sides. Let sit for 1 week before using. Keep replenishing with used vanilla bean pods and additional sugar as needed.

Disclaimer: I received a case of Ball Heritage pint jars to review at no cost. As always, all opinions are my own.

Grilled Pineapple Salsa

|
By
|
7 comments

Grilled Pineapple Salsa

I love getting creative with different kinds of fruit salsas in the summertime. This pineapple version is one of my favorites! A quick char of fresh pineapple, paired with traditional salsa ingredients – red onion, cilantro, and fresh jalapeno, and you have yourself a damn fine salsa.

My original plan included mango in the mix, but it looked less than desirable when I cut it open – and I really liked the fact that the pineapple was the star of the show. Didn’t miss the mango one bit.

It’s fabulous on fish tacos, grilled chicken or pork chops, or on it’s own served with tortilla chips. Perfect for a summertime fiesta in the backyard!

Grilled Pineapple Salsa

5 (1/2-inch thick) slices of fresh pineapple
1 small red onion, finely diced
2 jalapenos, seeded and finely diced
1/4 cup cilantro, chopped
juice of 1 lime
1/4 tsp kosher salt

Heat grill or grill pan to medium-high heat. Add the sliced pineapple and grill for about 2 minutes on each side, or until nice grill marks develop. Remove to plate and set aside to cool.

Combine pineapple, red onion, jalapenos, cilantro, lime, and salt. Toss to combine. Season to taste with salt before serving.