Posts tagged ‘bbq’

August 25, 2011

Food: Spice-Rubbed Pork loin Sandwich with Mustard BBQ Sauce.

Check out this sandwich. You have to try this one. It was super quick for a mid week meal outside in the heat.

Don’t be intimated by making your own bbq sauce. It is a long list of ingredients but it takes less than 10 minutes to pull it all together. Pull everything out of your pantry then just go down the line with your tablespoons and teaspoons, dumping them into a mixing bowl.

I made caramelized onions to top my pork then smothered it with the mustard bbq sauce. The sweetness of the onions and the tangy sauce and spicy pork was a delicious combination!!

And serve it with a side of baked beans (from the can :)) and a healthy heaping of greens!

Spice-Rubbed Pork loin Sandwich with Mustard BBQ Sauce

adapted from CookingLight Magazine

Ingredients:

Sauce-

  • 2 bacon slices, finely chopped
  • 1 cup onion, chopped (about 1/2 of 1 onion)
  • 1/2 yellow mustard (dijon works great)
  • 5 tablespoons honey
  • 3 tablespoons ketchup
  • 2 tablespoons cider vinegar
  • 1/4 teaspoons chili powder
  • 1/4 teaspoon ground cumin

Pork-

  • 1 tablespoon light brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon ground cayenne
  • 1-2 pork tenderloins, trimmed of fat
  • sliced good quality bread, toasted if desired.

Method:

Preheat grill to medium high heat – at least 375 degrees.

1. To prepare sauce, cook bacon in a saucepan over medium-high heat for 4 minutes or until almost crisp – stirring the pan occasionally. Add chopped onion to pan; cook 4 minutes, stirring frequently. Add mustard and next 5 ingredients to pan, and bring to a boil or rapid simmer. Reduce heat, and simmer for 3-4 minutes, stirring occasionally. Remove from heat.

2. To prepare pork, combine brown sugar and next 8 ingredients in a small bowl, stirring well; rub mixture evenly over pork.

3. Place pork on grill rack. Grill for 20 minutes or until a thermometer registers at 155 degrees. Let pork rest for at least 10 minutes. Cut pork crosswise into 1/2 inch-thich slices.

4. Assemble sandwiches. Place sliced pork on top of toasted bread and layer with mustard sauce and caramelized onions and, top with remaining bread. Dig in!!

 

July 18, 2011

Food: BBQ Sauce.

I love condiments. I enjoy food and its natural flavors but let me be honest, I love to dip foods in things.

The flavors and textures of a BBQ sauce is a personal preference. There is sweet, spicy, tangy, white, red, thin, thick…you name it BBQ sauce. In order for me to cover as many different versions, I came up with this recipe. I’m a thick, sweet, spicy and red bbq sauce kinda girl. That sounded weird.

And you can tell that I forgot about dinner for a few minutes – things got a little toasty in the grill – but hey, a little crispy char is good for you.

I made a similar sauce here for the Black Pepper and BBQ Molasses Chicken sandwiches. This time I added more heat and a secret ingredient. Well, it isn’t so secret anymore, thanks to the orange zest.

BBQ Sauce

Ingredients

  • 1 tablespoon Canola oil
  • 2 garlic cloves, chopped
  • 1 cup ketchup
  • 1 heaping tablespoon Dijon mustard
  • 1/3 cup molasses
  • 1 teaspoon cumin
  • 1/2 teaspoon fleshly ground black pepper
  • 4 tablespoons Chipotle Adobo Sauce (Chipotle Peppers Are Packed in this sauce)
  • 1/4 cup brown sugar
  • 4 tablespoons distilled vinegar
  • 2 tablespoons Worcestershire sauce
  • Orange zest – 1/2 of 1 orange’s zest
  • dash of salt
  • dash of smoked Paprika
  • dash of cayenne pepper
  • pinch (or more) red pepper flakes
Method:
 
Preheat oven to 425 degrees.

1. Saute garlic in oil in medium-sized pan/pot for 2-3 minutes on medium. Please be careful not to burn the garlic.

2. Add the remaining sauce ingredients from ketchup to red pepper flakes to the pot. Stir to combine. Heat for 1 minute and stir occasionally. Turn heat off.

Tags: , ,
May 26, 2011

Food: Black Pepper and BBQ Molasses Chicken Sandwiches.


Homemade BBQ sauce is a cinch to make. It’s as easy as 2+2. Okay, that doesn’t make sense. But for real – throw together the ingredients, stir them and you have it. This is finger licking good. Make sure you have lots of napkins close by!

Naturally, The Pioneer Woman gave me the inspiration but I of course added a little bit of this and that to make it my own. Mr. A thought it was a hit too. He even wanted to save the tablespoon of left over sauce for later!

Black Pepper and BBQ Molasses Chicken Sandwiches

Adapted from The Pioneer Woman and Cooking Light. 

Ingredients

  • 1 tablespoon Canola oil
  • 2 garlic cloves, chopped
  • 1 cup ketchup
  • 1 heaping tablespoon Dijon mustard
  • 1/3 cup molasses
  • 1 teaspoon cumin
  • 1/2 teaspoon fleshly ground black pepper + 1/2 teaspoon, divided
  • 4 tablespoons Chipotle Adobo Sauce (Chipotle Peppers Are Packed in this sauce)
  • 1/4 cup brown sugar
  • 4 tablespoons distilled vinegar
  • 2 tablespoons Worcestershire sauce
  • dash of salt
  • dash of cayenne pepper
  • pinch (or more) red pepper flakes
  • 6-8 boneless Chicken Thighs
  • Crescent rolls
  • ** pickles, sliced red onion, cold slaw….to add on top, if you want
Preheat oven to 425 degrees.

1. Saute garlic in oil in medium-sized pan/pot for 2-3 minutes on medium. Please be careful not to burn the garlic.

2. Add the remaining sauce ingredients from ketchup to red pepper flakes to the pot (reserving 1/2 teaspoon black pepper). Stir to combine. Heat for 1 minute and stir occasionally. Turn heat off.

3. Trim chicken thighs – if desired (I remove the larger areas of fat). Place on rimmed cookie sheet (line with foil or be prepared to soak it over night to get it clean). Spoon sauce over chicken – you want each thigh to be coated with the sauce – there will be left over sauce. Sprinkle each thigh with black pepper. Bake for 10 minutes. Turn thighs over and sprinkle remaining black pepper on top. Bake for an additional 10 minutes. Remove from oven and ‘pull apart’ or shred chicken with 2 forks.

4. Toast rolls and add a heaping amount of chicken on each roll. Pour more BBQ sauce on top. EAT!

*served with Roasted Broccoli and Maple Navy Baked Beans.

Tags: , ,
%d bloggers like this: