Grandmama's BBQ Sauce

If you know my family, you know we are pretty famous for our rib cookouts.  Well, my Granddaddy is famous for his ribs and Grandmama is famous for her sauce.  I went on and on about it before The Jason ever met my family.  I think he didn't believe me that they are really so good!  Until he had them...then he was a believer.  This is my Grandmama's BBQ Sauce.

Grandmama's BBQ Sauce

2 lemon slices
1 c. water
1/2 c. vinegar
1 stick butter
Scant Tbsp. Salt
5 Tbsp. sugar
4 Tbsp. Worcestershire sauce
2 Tbsp. mustard
1/2 tsp. pepper

In a saucepan, heat all ingredients on medium high heat for 15 minutes, stirring frequently.  Add 1 c. ketchup and stir until smooth.  Simmer 5 more minutes or until sauce is thickened.

Hot Fudge Sauce

I had planned on making John's Apple Dumpling Delight last week for a gentleman who was doing repairs to our home, but learned that he wouldn't have time to lunch with us so I didn't make them.  What to do with the ice cream that I already bought to serve with the warm dumplings?  Hot fudge sauce!  I studied up on my hot fudge sauce over at Tasty Kitchen.  I settled on combining a couple of recipes based on what I had on hand.  It isn't as good as say, Dairy Queen, but it hit the spot.  Once I made it, I just used a recycled glass jar to store it in.  You want to be sure you put it in something that can go from fridge to microwave to reheat it.

Hot Fudge Sauce

1 can sweetened condensed milk
2 oz. unsweetened chocolate
3/4 c. water
1 tsp. vanilla

In a large saucepan, heat condensed milk, chocolate and water to a boil.  Stir constantly.  (Will seem super runny, but it will thicken up).  Continue stirring until mixture is smooth and thickened.  Remove from heat and add vanilla.

Serve warm.  Store in refrigerator.  (I don't know how long it will be good for??)

Quick & Easy Au Jus (for French Dip Sandwich)

I had some leftover Roast from earlier in the week and wanted to use it up by making another meal out of it. I decided on making an au jus and serving it as a French Dip Sandwich.

Quick & Easy Au Jus (For French Dip Sandwich)

2 Tbsp. butter
1 shallot, chopped (I just used onion I had on hand)
1 Tbsp. all purpose flour
2 cans beef consomme
Montreal Steak Seasoning, to taste
pepper, to taste

In a saucepan, melt butter and saute shallot until tender.  Add in flour being careful not to burn.  Whisk in the cans of consomme until smooth.  Season with Montreal Steak Seasoning and pepper to taste.  Simmer while preparing sandwiches.  Serve in a dipping bowl.

Zucchini Perini

I think I have mentioned before that we were gifted with the Perini Ranch Steakhouse Cookbook for Christmas.  It is full of "cowboy" food and when I saw this I knew I wanted to try it out.  It is served as a side at their restaurant but since it has the meat in it, I decided to make it our main dish.  I have made something similar before when I made the Stuffed Zucchini, but this is WAAYYY better!  We adapted the recipe to make it more of a meal and to cook the zucchini to a more tender doneness.  Here is the original recipe and here's what we did:  It makes a huge serving.  Great for a crowd and definitely plenty of leftovers for us this week!

Zucchini Perini

1 lb. ground beef
1 lb. sausage
1 large onion, diced
2 lbs. zucchini, thinly sliced
1 (28 oz.) can whole tomatoes, mashed and drained
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
3 tsp. dried crushed oregano
garlic powder (to taste)
salt and pepper (to taste)
Parmesan cheese

In a large skillet, brown ground beef, sausage and onion.  Drain off excess fat.  Add tomatoes, tomato paste, tomato sauce and seasonings.  Simmer for 5 minutes.  Add zucchini and stir to coat with meat sauce.  Place in a large baking dish.  Cover with Parmesan cheese and bake at 350 for 35 minutes.

**The meat sauce alone would make a great spaghetti sauce.  I love the mix of the beef and the sausage.

Semi-Homemade Salsa

We had another Sunday school supper club last night.  It was Nacho Night, so I signed up to bring the chips, salsa and sour cream.  I've wanted to try making my own salsa for a while now.  This recipe was really good.  Let me first say, though, that I can't stand the taste of cilantro.  If I never tasted it again, I would not be disappointed.  Even in the smallest amount, it still has such a strong flavor to me.  But I know most people associate cilantro with Mexican food, so I felt I had to put it in.  If I was making this just for myself, I wouldn't have added it.  Ignoring the cilantro, this was delicious.  Very similar to restaurants.  Be warned, it makes a huge batch!  Even after feeding 15 or so, there was leftover.  I'm going to try to freeze it and see how that works.

Semi-Homemade Salsa

1 (28 oz.) can whole tomatoes with juice
2 cans Rotel
1/4 c. chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. ground cumin
1/4 c. cilantro (more to taste)
1/2 lime, juice only

If using a smaller food processor than 12 cups, pulse in batches and then mix it all together.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice and cilantro in a blender or food processor.  Pulse until you get the salsa to the consistency you like.  I don't like mine too chunky, so I did probably 20 pulses.  Test seasoning with tortilla chip and adjust seasoning as needed.  Refrigerate salsa for at least an hour. 

Turkey Cutlets with Cool Pepper Sauce

I have several new recipes already scheduled to post this week, so be sure to check back!  I've been looking for another way to cook turkey cutlets.  The Dish Washer normally doesn't care for me to cook turkey cutlets, but I think I found a winner for him.  They have a great flavor without the sauce, but the sauce definitely gives a kick.  (If that is something you like.  I prefer the most mild of flavors and it was fine for me.)

Turkey Cutlets with Cool Pepper Sauce

3 Tbsp. sour cream

2 Tbsp. mayo

2 Tbsp. minced seeded jalapeno peppers

2 tsp. lemon juice

1/8 tsp. pepper

1/2 c. seasoned bread crumbs

2 Tbsp. Parmesan cheese

1 Tbsp. minced fresh parsley

1 garlic clove, minced

1 package turkey cutlets

1 Tbsp. olive oil

For sauce, in a small bowl, combine the sour cream, mayo, jalapeno pepper, lemon juice and pepper.  Set aside.

In a large Ziploc bag, combine the bread crumbs, Parmesan cheese, parsley and garlic.  Add turkey, a few pieces at a time and shake to coat.

In a large nonstick skillet, cook turkey in oil in batches over medium heat for 1-2 minutes on each side or until no longer pink.  Serve with sauce.

**When cutting hot peppers, disposable gloves are recommended.  Avoid touching your face.

Sweet Mustard BBQ Sauce

This weekend I plan to make a Boston butt for us to eat off of all weekend while The Dish Washer immerses himself in March Madness.  (Let's Go Duke!!  And Roll Tide for the NCAA-jipped team of the year!  Let's win the NIT.)  Normally I prefer vinegar-tomato based sauces.  My grandmother's is my all-time favorite.  Have I shared that yet?  And The Dish Washer's family has introduced me to the new love of Clear BBQ Sauce, but I wanted to try something different.  So today, while The Bun is napping, I decided to go ahead and make my sauces...the clear and this new one.  It's kicky and I can't tell you how it tastes with the meat, but I think I am going to really like it.

Sweet Mustard BBQ Sauce

1 c. apple cider vinegar
2/3 c. prepared mustard
1/2 c. sugar
2 Tbsp. chili powder
2 tsp. black pepper
1/4 tsp. ground red pepper (omit for less kick)
1/2 tsp. hot sauce
2 Tbsp. butter
1/2 tsp. soy sauce

Stir together first 8 ingredients in a saucepan over medium heat; bring to a boil, reduce heat and simmer 10 minutes.  Remove from heat and stir in butter and soy sauce.

I'm going to put it in the fridge until we are ready for it, but I'll probably serve it warmed.  

Chicken Cakes with Creole Sauce

I realize not everyone will enjoy the idea of tuna cakes, so here is a great alternative from The Dish Washer's aunt.  I've shared the creole sauce before because I served it with Broiled Eggplant.  I enjoy this creole sauce much better than the creole mayo.

Chicken Cakes

4 Tbsp. butter, divided
1/3 c. minced red bell pepper
1/3 c. minced celery
1/4 c. minced onion
3 c. cooked and chopped chicken
1-3/4 c. panko bread crumbs
1/2 c. mayo
2 large eggs, slightly beaten
2 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 tsp. seasoned salt

In small skillet, melt 2 Tbsp. butter.  Add red bell pepper, celery and onion.  Cook 5 minutes or until tender.  In large bowl, combine chicken, panko and red bell pepper mixture; set aside.  In small bowl, combine mayo, eggs, mustard, Worcestershire sauce and seasoned salt.  Add to chicken mixture, tossing gently to combine.  Form mixture into 10 patties.  In large skillet melt remaining butter over medium heat and cook chicken cakes 3-5 minutes per side or until browned.  Serve with creole sauce.

Creole Sauce

Pork Medallions with Mustard Cream Sauce

I have had my eye on this recipe since my latest Paula (Jan./Feb.) came in the mail.  I finally had the opportunity to make it last night for dinner.  DELICIOUS!!  I know you are never supposed to make changes to a recipe until after you try it the original way the first time, but I am notorious for not having a specific ingredient.  So here is the version I made.

1 pork tenderloin, trimmed and cut into 1-inch thick slices
salt
pepper
1/2 stick butter, divided into (2) 2 Tbsp. pieces
1 small onion, thinly sliced
1/2 c. white wine
1-1/2 c. heavy cream
1 Tbsp. coarse grained mustard

Sprinkle salt and pepper to taste on both sides of the tenderloin.  In a large skillet, melt 2 Tbsp. butter.  Add pork and cook on both sides.  Remove from skillet and keep warm.

Melt remaining 2 Tbsp. butter in skillet and add onion, stirring constantly, for 2 minutes.  Slowly add wine, and cook, stirring to loosen brown bits from the bottom, until the wine is reduced by half.  Add cream, and simmer for 4-5 minutes or until sauce is thickened.  Stir in mustard.  Serve immediately over pork medallions.

**Don't make this sauce ahead of time and plan to reheat to serve.  It separates.

Clear BBQ Sauce

This weekend The Dish Washer and I celebrated our at-home tailgating with his dad and a Boston butt we cooked in the crockpot.  Certainly not as good as it is smoked (or from a professional BBQ joint, for that matter), but it was pretty good for the crockpot.  One of my first trips home with him when we were dating, I remember trying this BBQ sauce that his mom makes.  It is juicy and vinegary.  As you can see, it's not really clear.  Once you pour it over your meat, though, you can't see that there is a sauce.  I guess that is where it gets the name.  So good.  Maybe it is the Carolina blood in me, but I prefer a tangy, vinegary BBQ sauce over a sweet BBQ sauce any day. 

Clear BBQ Sauce

2 Tbsp. butter
1 onion, chopped
1 c. vinegar
3 Tbsp. Worcestershire sauce
1/2 c. water
salt and pepper to taste
2 tsp. Tabasco sauce
1 Tbsp. lemon juice

In saucepan, saute onion in butter until tender; do not brown.  Add remaining ingredients.  Cook until blended. 

*Very runny.  Great for pouring over pulled pork or dipping.

Catalina Cranberry Chops

Here's the unique recipe I promised. Caught my attention since cranberry sauce is front and center in most grocery stores right now! The original recipe calls for chicken, but I decided to try it first on pork chops.

Catalina Cranberry Chops

4 lbs. bone-in thin sliced pork chops

1 (16 oz.) can whole berry cranberry sauce

1 (8 oz.) bottle Catalina dressing

1 envelope onion soup mix

Preheat oven to 350. Place chops in 9x13 baking dish. (May need 2 if you have large pork chops that you are using!) Mix remaining ingredients and pour over pork chops. Bake 50 minutes or until chops are done.

Grilled Chicken with White Sauce

This picture is awful but it is the only one I got. Last weekend we grilled chicken thighs and I made this sauce to go with it. It is like a white barbecue sauce, but not as "vinegary" as I would have liked. My favorite grilled chicken with white barbecue sauce is at Cypress Inn. YUMMY! This was close enough for the "home version." I got the recipe out of a cookbook all about our state.

White Sauce

1 c. mayo
1 Tbsp. salt
1 Tbsp. pepper
2 Tbsp. sugar
3 Tbsp. vinegar (I did 6 total because I like that vinegar taste)
4 Tbsp. lemon juice

Combine all of the ingredients in an airtight container; shake vigorously.