My New Toy

I love Pampered Chef for the same reason I love Mary Kay.  It's good quality, it lasts and it does what it says it does.  I recently had a P.C. party and had a great time with friends and neighbors and our consultant, Rebecca.  She made grilled chicken with lemon/garlic cream sauce and rice pilaf for us, using the RocCroc. This thing is a Dutch oven that can go in the microwave, oven, fridge, stovetop and it can also be a crockpot. 

The RocCroc just sits on top of this base to become a crockpot

I love the "warm" setting. My other crockpots don't have it.

Amazing.  When it came time for me to order, the RocCroc with the crockpot base was top of my list. Thus, the title of this post.

Today is July 4th, so I decided to make barbeque to christen the new RocCroc.  I'm not a purist who has to dig a pit, sweat over a smoker or spend an entire day and a half creating barbeque.  I make my sauce from scratch and the rest happens in my crockpot.  

Good ol' South Carolina mustard BBQ sauce

Mixing sauce into our pulled pork

See?  BBQ from a crockpot. It can be done.

I use a Boston butt and cook on low for about 8 hours.

I have a neat little timer that I use.  What makes it so neat is that it is actually easy to use and easy to program. We had some timers years ago for our Christmas lights that required a PhD to program.  I set my neat little timer to come on at 2:30 this morning.  Last night, I salt and peppered a 4 lb Boston butt and placed it and about 1/4 cup of water in the RocCroc.  Night night!

Around 11:00 this morning, we had a pot full of tender meat ready to be shredded.  I made our sauce and made a big batch of my favorite potato salad.  

New potatoes, sour cream, mayo, dill, bacon, garlic & scallion. Uhhh, YUM.

So, our July 4th dinner is fresh corn on the cob, potato salad and mustard based barbeque. 

We've decided to wait and have it later for supper, but I'm having a tough time waiting.  It smells so great in this house right now! 

If you're interested in hosting a Pampered Chef party, let me know and I'll put you in touch with Rebecca.  She really knows her stuff and does a great job demostrating the products. And to reiterate how the Pampered Chef stuff lasts, when I met Rebecca, I told her I couldn't leave without a new wonder-cup.  After 20+ years, the numbers were finally wearing off the measuring cup that I love.  Did you hear that...20+ years!

Happy Independence Day, everyone.  Be thankful and grateful. 

Pioneer Meatballs

Well, yesterday was my birthday.  Never mind which one.  I am one of those people who DOES NOT obsess about her birthday. Many years, it's actually snuck up on me.  I'll be going through all my usual shenanigans and then, DOH!, tomorrow is my birthday.  Really? And, of course, as we get to a certain age, the birthday festivities become even less important.  When someone asks me what I want for my birthday, I have no idea.  No well-thought out list.  Just crickets and tumbleweeds.  

But, the two people who know me best hit the nail on the head yesterday.  They presented me with not one, but THREE, Pioneer Woman cookbooks.  

 I can't even remember the last time I bought a cookbook.  This tells you what incredible self-restraint I have achieved!  Consequently, my birthday turned out to be pretty darn awesome.  Neil took Viv to the movies so I went to the nail shop and got my nails done, pedicure and had 2 mimosas while they worked their magic on me.  Then, I returned home and read my new cookbooks all afternoon.  


One thing I love about Ree Drummond is her talent for creating "freezer meals."  This is particularly of interest to me these days because I like to make dishes for my parents that can just be taken out of the freezer and popped in the oven or crockpot, so they don't have to stress about what to have for dinner. I also serve on the "Gracious Goodness" committee (that's really not the right word) at church. We make meals and freeze them to distribute to church members and spouses when someone is hospitalized, just home from the hospital, not able to get out much, etc.  I really love cooking for other people, so this is right up my alley.

ANYWAY...I had 2 1/2 lbs of hamburger sitting my fridge waiting for me to come up with something brilliant to do with it and along came the Pioneer Woman.  I turned it into her "ready to go freezer meatballs."  

I cut her recipe in half because of the amount of meat I had on hand, yet, I ended up with 3 batches of approximately 25 meatballs each.  We used one tonight for dinner and the other 2 are in the freezer. The cookbook gives 3 ideas for preparation of the meatballs. I had all the ingredients for the BBQ recipe on hand, so that's what we had tonight.  

Very simple ingredients: bread crumbs, eggs, salt, pepper, mustard

You go ahead and cook 'em then freeze for later

 Ree's recipe takes store-bought barbeque sauce and jacks it up.  You put it on the stove just to a gentle boil, add some vinegar, brown sugar, Tabasco and Worchestershire.  Add your meatballs back in, cover and simmer on low heat for about 10 minutes and then, it's dinnertime.  

I can't even begin to tell you how insanely easy this was and how fast you can have it on the table. Thank you Pioneer Woman.  I want to come hang out on your ranch sometime.  Whaddya say?

Southern Belly

Barbeque is to the South as big hair is to New Jersey. Of course I realize we Southerners haven't cornered the market on barbeque.  All regions have their own style: Texas is all about beef and red sauce, here in the Carolinas we're all about mustard based sauce and black pepper & vinegar, and (apparently) in 'Bama, they are into white sauce.  As a born and bred Southerner, I know good bbq when I taste it, and when I do, I appreciate it.  But, I don't really seek it out.  I can't remember ever saying "hey, let's go out for barbeque."  When the 4th rolls around, it's only natural to go get barbeque, but again, I can't remember ever contemplating going out for a bbq dinner.

(fascinating aside) You know, I once worked for a doctor who was a barbeque fanatic.  You could name any town in SC and he'd tell you where to get barbeque in that town.

Well, this past July 4th, my daughter and I decided to get bbq by the lb at The Southern Belly on Rosewood Drive.  I'd driven by this place daily since it opened and started hearing really good things about it.  We were all most pleased with our J4Q so when the subject came up tonight of getting takeout, I suggested we try some of their sandwiches.  You see, this isn't your typical barbeque joint...there's no macaroni & cheese, nor fried chicken, nor green beans, no banana pudding.  They serve inventive bbq sandwiches with a variety of homemade sauces.  The sandwiches are simply served with cole slaw and chips. Click here to check out the menu.

I chose the Southern Belly Dipper because I was curious about this white bbq sauce.  This sauce really just came onto my radar in the last few years. I'd never even heard of it before but have been interested in trying it ever since I first read about it.  

This sandwich is composed of smoky, lean pulled pork with swiss cheese, bacon and the Alabama white sauce.  Since we ordered takeout, the meat and cheese was packaged in foil so I could put the sandwich together myself.  This eliminated the possibility of soggy bun. And what an awesome bun it was!  Not a regular ol' hamburger bun like most bbq sandwiches, but instead, a fresh, crusty bun. Such is a detail that can make or break a sandwich. 

The sauce was quite a surprise.  I guess I was expecting it to be thick and mayo-y but instead discovered a pourable, slightly sweet yet creamy sauce. Combined with the bbq and swiss, it was a really delicious sandwich.  And while I love bacon as much as the next guy, I really found it unnecesary on this sandwich.  I didn't feel like it added much depth or flavor because the meat, cheese and sauce were working so well together.

Here's the zinger...the coleslaw.  As a kid, making me eat coleslaw would have been like a punishment. I'm mellowing in my tolerance of it as I age and I've actually even sampled a few preparations that I've liked.  For instance, the slaw I had on a hot dog at Dupre's at the Market and the coleslaw at Tony's over on Knox Abbott Drive are both really tasty.  But I have to tell you, the slaw from the Southern Belly is amazingly good.  I mean, I could see me actually buying a big container of the stuff to serve at a picnic or take to a potluck.  It was so good, I wished the side that came with my sandwich was twice the size.  

In case you have yet to try the Southern Belly, let me also tell you that the place itself is adorable!  It's like a rustic little cabin.  They have smokers outside in the parking lot, porch seating and a couple long picnic tables out front.  They serve some cool craft beers and have some bbq awards adorning the walls.  I think I found a place that will now make me seek out barbeque.  In fact, I've already decided that next time, I'm ordering the "traditional" (just pulled pork with your choice of sauce) which for me will be the white sauce and that coleslaw is going on the sandwich!  When you go, turn onto Rosewood at the fairgrounds and you'll see the Belly on your right as soon as you pass under the RR trestle.  Get your pork on!

Chimichurri: world's simplest sauce

I've often found myself most satisfied and fulfilled when I make something that is so simple yet so sensational. It's almost poetic when fresh, basic ingredients combine and create a remarkable result.  Today I refer to chimichurri.

Chimichurri is most often characterized as an Argentine condiment.  Argentinians love asado, or barbeque.  Grilled steak is quite common, cut into long strips and cooked on the asado.  And what do Argentinian steakhouses serve instead of Worchestershire, A1 or Heinz 57?  Something much more interesting, quite frankly.  Chimichurri.

Although it sounds exotic and therefore surely complicated, it's not.  I made it today in about 10 minutes. My now 8 year old gourmand passed through the kitchen as I was chopping the herbs and exclaimed "Oh my gosh, that smells so good!"  Always a good sign when you're preparing to spring something new on a kid diner. This sauce is magnificent but it couldn't be simpler to make.  So, pay attention, I'm going to tell you how it's done:

1 clove garlic, minced
1/2 tsp salt
1 1/2 cup loosely packed parsley leaves, chopped
1 cup loosely packed cilantro leaves, chopped
2 Tbs red wine vinegar
1/2-3/4 cup olive oil (whatever looks right to you)
1/2 tsp crushed red pepper

Use the back of a spoon to mash up the salt & garlic to make a paste.  Then mix all ingredients together.  That's it.  You can use immediately or cover and refrigerate for later.  

Our dinner tonight was warm, leftover thin sliced beef tenderloin, roasted potatoes and the Mullaney Salad. As we sat down at the table, the Wunderkind looked at the sauce, stirred it with the spoon and said "Oooh, this is what I was smelling earlier!" 

Without a moment of hesitation, she spooned some on her plate to try on the side (at my suggestion).  Turns out she loved it and proceeded to ladle more over her steak. All you moms who cook for kids will surely recognize this as WINNING.

And, come to find out, chimichurri is also really tasty on roasted potatoes!

Rockin' Ribs

I've told you all before that I was intimidated by ribs for many years.  I finally broke down and tried them when an issue of Bon Appetit's cover beckoned me.  That recipe was ridiculously easy and delicious and not nearly as time consuming as people tell you. I've made it numerous times now, but I'm still a rib-cookin'-newbie.  I am constantly perusing other recipes for different flavors and techniques to try.  Recently, I found baby backs on sale and grabbed a rack.  What to do, what to do?

I went to my new favorite website (and cookbook publisher), www.AllRecipes.com for some guidance.  Neil was working late that day, which means he probably skipped lunch, and would arrive here starving.  This recipe caught my eye because of the flavors, the time involved and the good ratings.  Decision made.

Look at these babies!

I know, right?

Collards, field peas and BBQ...they eat this way up North, right?

My Southern Belle...in her motorcycle jersey.

I served the ribs with collard greens and field peas.  I really think I surprised Neil with this kind of down home meal on a weeknight.  The little gourmand also loved it.  Happiness all around!  If you're like me, wrestling with the intimidation of cooking ribs, and cooking them well, try this recipe.  It worked just as it promised and the result was tender and delicious.  

Casey's of Blythewood

Last weekend Neil and I met Michael Smith, owner of Casey's BBQ.  He was at Senate's End in the market giving samples of his rubs via grilled chicken skewered with rosemary springs and veggie chips with his smoked sea salt.  We began talking and Neil brought up this blog.  So, next thing I know, Michael was so generous as to give me a bottle of his Original BBQ Rub, Steak Stuff and Smoked Sea Salt.  He asked that we try them at home and blog about it.  I was so excited and flattered! 

Made right up the road in Blythewood

Rubbed down and ready for cookin'

Tonight I decided to try the Original on a turkey tenderloin.  I rinsed the turkey and patted it dry with paper towels.  Then, I liberally rubbed the chili mixture on both sides of the meat. I seared each side in my grill pan then transferred the pan to a 350 degree oven until done.  I let it rest for 5 minutes before slicing.  We served this with baked french onion rice and collards.

Who says turkey can't play with the big bbq boys?

 Verdict?  We were very pleased with the result.  Casey's mix is a balanced blend of spices, herbs and smoke that adds warm flavor without overpowering the meat.  It also sports some subtle spice that is a nice undertone.  (The Vivver thought it was too spicy, but to give her credit, she pointed out to me "It might not be spicy to you, but it is to a 6 year old!")  That kid always manages to make a good argument!  Back to the BBQ rub...I can't wait to try this on burgers and of course, on a steak.  I really like the flavors that Mr. Smith has concocted and will gladly use this seasoning. 

Casey's is a local business out of Blythewood, SC.  As we all know, supporting local businesses is vitally important, now more than ever.  If you're a fan of grilling or making your own barbeque, check out Casey's.  If you don't see a retailer near you, I'm sure you can contact Michael Smith directly and he'll find a way to get some rub to ya!

 

 

BBQ worth writing home about

If you live in the South, you eat barbeque.  A lot of it.  Often.  I'm talking about actual barbeque too.  For those of you from "up North" barbeque is a food; it's not an action or another word for a grill.  It's food.  And around here, it's most often shredded or chopped pork with either a mustard based sauce or a spicy vinegar based sauce.  For us, barbeque is a celebratory food.  We serve it when we have casual outdoor parties, we serve it for birthday get-togethers, it's an absolute given that we'll serve it on the 4th of July, and it's commonly served around Memorial and Labor Day too.  We buy it, sometimes we cook it ourselves or if it's a big occasion, we'll even hire someone else to cook it in our backyard for us.  You'll find barbeque at open houses, family reunions, church or school fundraisers, wedding receptions and rehearsal dinners.

Which brings me to last night.

Our friends John and Anne are getting married today.  Yesterday we went to the Seibels house for the rehearsal then headed to a secluded hunt club called Millaree for the rehearsal party.  This place was way cool.  It's a true, active, hardcore hunt club.  Rustic building with bunk beds, open air picnic building, dressing room (not for trying on clothes girls!) and acres and acres of land right next to the swamp.  A perfect place for a BBQ rehearsal dinner.

It was catered by Hudson's Barbeque, a well-known barbeque house over in Lexington.  

Now here's the thing.  I love BBQ as much as the next guy, but I rarely rave about it.  There are aficionados out there, to be sure.  In fact, I used to work with a doctor who was such a connoisseur, you could name a town in SC and he could tell you where to get BBQ.  So for me, barbeque is sort of a staple in Southern cuisine.  It's almost never bad, but some is definitely better than others.  Last night is a great example.


The pork was prepared exactly the way I like it.  Chopped fine, the fat and gunk removed, and some little charred pieces mixed in.  I like to dress mine first with a little vinegar sauce then top it with mustard sauce.  We had traditional accoutrements:  baked chicken (for the pork-less), green beans, sweet potato casserole, macaroni and cheese, white bread, & bread and butter pickles.  The macaroni was outstanding, the sweet potatoes had a heavenly dose of cinnamon and the pole beans were perfectly seasoned and cooked just right.  I could have eaten an entire plate of green beans to tell the truth.  I mean, that's a good green bean huh?


So I thought I needed to share this BBQ experience with you.  It was really fantastic and it's making me happy just thinking about it.  The only thing that would have made the night more complete would be if a giant, nasty, angry wild boar had charged up out of the black swamp and someone would have dropped it right there in the picnic shed with a single shot to the head.  Yeah I know; that's a really weird thought.  But knowing that black, inky swamp was right there, it coulda happened.

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