Tag Archives: Tangy

BBQ Pulled Pork Sandwich with Potato Salad

BBQ Pulled Pork Sandwich with Potato Salad

  • Servings: 2
  • Difficulty: easy
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Despite being from Texas and biased towards beef BBQ, I enjoy pulled pork with tangy sauce equally as much. I actually tend to eat it more often than beef. Given it’s just the two of us I used a cut of of tenderloin over the Pork Butt which has much more fat and flavor. After about 6 or 7 hours in the crock pot this beauty is falling apart at the slightest attempt to turn it or remove it.

So before sandwich assembly I took the pulled pork and flashed in a pan on medium heat to put a little crust on it and to further marinate it in my Woody’s Smokehouse BBQ sauce. I also added a smidgen of vinegar and mustard to it for extra tang. Lastly, I topped it with some cabbage based slaw and also made a tasty potato salad. Good eating.

Ingredients
Pork Butt or untrimmed tenderloin
buns with butter
1 cup of Apple Juice
1 cup of BBQ Sauce
4 tbs of Apple Cider Vinegar
1 beer
Chicken Broth to top

Spice Rub
1/4 cup of Kosher Salt
1/4 cup of brown sugar
2 tbs of sugar
2 tbs garlic powder
2 tbs onion powder
2 tbs paprika
2 tbs ancho chili powder
1 tbs of celery seeds
1 tbs of black pepper
2 tsp of dried thyme
1 tsp of cayenne pepper

Slaw
1 cup of packaged cabbage slaw
2 green onions diced
1 tbs of white vinegar
1 tbs of sugar
1 tbs of Dukes Mayo
Pinch of celery seeds
Kosher Salt and Pepper to taste

Potato Salad
3-6 Red Potatoes (quartered and par-boiled)
3 parts Duke’s Mayo and 1 part French’s Yellow Mustard
1 tbs of Sour Cream
4 green onions diced
1 tsp of celery seeds
2 tbs of minced pickled jalapenos
dash of Tabasco

Directions
1. Ideally you could put an hour of smoke on this pork but I took the lazy way out and used the crock pot. I rubbed my pork loin in the spice rub. That sounded odd. I then put it in the crock pot for 1 hour dry to bloom the the spices. Flipped halfway. I then added the wet ingredients and let it cook for 6 hours on high. IMG_0202

2. Potato Salad – I quartered my potatoes into equal sized pieces and put the into a salted pot of medium high heated water. I pulled them just before totally done because I knew they would continue to cook. I didn’t want them to soften up and turn into mashed potatoes. I let them cool and then added them into a bowl with the rest of the ingredients. Tasted and adjusted until satisfied and then put them back into the fridge to chill. IMG_0214

3. Put the cabbage slaw, minced jalapenos and green onions into a bowl and mixed in the wet ingredients with the sugar until I got the flavor profile. I wanted sweet but tangy to balance the meat which was savory but tangy.

4. To finish it off, I pulled the pork for two sandwiches and put it on the medium heated pan and topped it with some BBQ sauce, a punch of apple cider vinegar and mustard to bump up the tang. Served it on a butter toasted bun. This is important for structure but also I like that little crunch on the inside when eating it.
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Huli Huli Hawaiian Chicken

Huli Huli Hawaiian Chicken

  • Servings: 2
  • Difficulty: easy
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Huli Huli Hawaiian Chicken
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When I can’t sleep I can always count on the Foodnetwork playing Triple D. I eat that show up because most of those places are the kind of places I like to eat. So I saw an episode where he was in Hawaii and some guy named Mike sells chicken and pork on the side of the road. He has a truck bed with rotating rods and loads them up with bird or snout and cooks them over hot coals.

Huli Huli technique is a three step process that includes a brine, a rub and a baste. This extra care of the chicken creates a interesting depth of flavor, not to mention tenderness. I planned on cooking my chicken on kebabs in my homemade tandoor oven but the weather wasn’t cooperating so I used my skillet instead. Skin on, bone in would likely be best but Jill is funny about chicken (no white bits can be showing or she will pick at it).

The dry rub is spicy and earthy but the Huli Huli sauce is sweet and tangy. I served it with brown rice and a broccoli salad. For the broccoli salad I wanted it cold and also wanted to use some pineapple that I had on hand. It was a great balance to the chicken. Really nice meal. Next time, I want to grill it for an extra layer of depth.

Ingredients:
2 free range air chilled chicken breasts
Brown rice

Brine
1/2 cup Kosher Salt
1/4 cup of Sugar
2 bay leaves
3 garlic cloves smashed
1 lemon juiced with halves used

Dry Rub
2 tbs of garlic powder
2 tbs of Kosher salt
1 tbs paprika
1 tbs of onion powder
1 tsp of cumin powder
1 tsp of black pepper

Huli Huli Sauce
1 cup pineapple juice
1/2 cup of ketchup
1/2 cup of soy sauce
2 tbs of Sherry wine vinegar
2 tbs of Sriracha
1/2 cup of brown sugar
2 tsp ground ginger

Directions:
1. Cube your chicken into kebab sized pieces and place them in a bag. Place a saucepan on low heat and add your brine ingredients. Remove and add ice until “cool”. Add the brine to the chicken.
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2. When time to cook, remove the chicken and pat it dry. Season with the dry rub you created. Skewer your chicken and cook until done.

3. While the chicken is cooking, make your huli huli sauce by adding the ingredients in a sauce pan and cooking to combine and reduce. Use some of this sauce to baste your chicken while cooking to caramelize for another level of flavor.

4. Serve over brown rice and top with the Huli Huli sauce.

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J-Dawg Hot Dog Sauce

J-Dawg's Sauce

  • Servings: 2
  • Difficulty: easy
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J-Dawg’s Gourmet Hot Dog Sauce
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This recipe was adapted from food blogger thefoodcharlatan. You all know how to make a hot dog so I will leave that part out. Admittedly, I didn’t know who Jdawg was so I had to look it up. It’s a joint in UT that supposedly serves up some serious polish dogs with a a sauce that people rave about.

Thought I would give it a try and pair it with cheddar as an homage to one of my favorite burgers, Houston’s Hickory Burger. The sauce has a BBQ taste to it but when you look at the ingredients you will see it is more sweet. I added some tabasco to bump up the heat.

Lastly these pictures are dreadful. I was making a quick lunch and wasn’t thinking about the blog as much as I was thinking of making lunch. Given that I deplore cleaning my food processor for shredded cheese and given that I was making only two dogs, I sliced up the cheese into larger strips. The dog isn’t pretty but was pretty delicious.

You absolutely could use this on anything BBQ related.. chicken, ribs, brisket, burgers, sandwiches etc… I could see kids really liking this sauce due to the lack of heat if you omit Tabasco.

Ingredients
1/2 cup of ketchup
1/4 cup of brown sugar
1/4 cup of honey
1 tbs of BBQ sauce (I used Stubb’s)
1 tsp of apple cider vinegar
2 tsp of Worcestershire Sauce
1 tsp of Onion Powder
1 tsp of Black Pepper
1 tbs of Tabasco (optional)


Directions

Add everything to a small saucepan and heat it on medium low until it slowly simmers. That’s it. Serve and enjoy.
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WW Tequila Lime Tajin Chicken

WW Tequila Lime Tajin Chicken

  • Servings: 2
  • Difficulty: easy
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WW Tequila Lime Tajin Chicken

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Wanted to make my corn salad and decided to make a tequila lime chicken to compliment it and to also cut some calories. Skimmed my Weight Watchers recipe pile and had one similar to this that claims 4 points. Simple chicken recipe that is spicy, sweet and tangy.
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Ingredients:
2 chicken breasts
2 limes juiced
1 shot of tequila
2 tbs of Ancho Chili powder
2 tbs of Tajin Seasoning
Pinch of cumin
Squeeze of honey

Directions
Marinade the chicken overnight in a lime, tequila, saltwater, Ancho chili and one 1tbs of Tajin Seasoning. When ready to cook it mix the chicken breast in a bowl with honey and top with Tajin Seasoning and slices of lime. . Roast in a 400 degree oven for 40 mins or until done.

Ginger-Carrot Sushi Restaurant Dressing

Ginger-Carrot Salad Dressing

  • Servings: 10
  • Difficulty: easy
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I love sushi and just about every place has a starter salad that uses this carrot-ginger dressing on a simple iceberg salad.  Sweet, tangy and a great way to awaken your palate. I love this stuff.

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Ingredients:
1/4 cup rice vinegar
1/4 cup soy sauce
1 tbs of sugar
1 tbs of fresh grated ginger
2-3 carrots skinned – rough copped
1/2 yellow onion – rough copped
1/2 cup of oil ( I used 1 part vegetable and 1 part hot chili oil)

Directions: Combine everything in food processor/blender until smooth.