Recipe: Sweet Onion Hot Dog Topping

This recipe is actually called Warm Springs Vidalia Marmalade and its from the National Hot Dog and Sausage Council. But I don’t like the rosemary. It detracts from the overall recipe in my opinion and I’ve found you can use any onion you want. Vidalia is very sweet and nice but you can use any variety of sweet onion – Maui, Oso Sweet, Rio Sweet, etc. or even just regular yellow or white. But the sweet onions definitely give it a nice kick.

I have put this on burgers, hot dogs, bratwurst, sausages, etc. Anything I would want to have cooked onions on.

Recipe: Hummus

If you look back at any of my previous postings you see hummus quite a lot. I adore making hummus. Its easy, everything is fairly shelf stable and definitely a staple in my kitchen (though I do run out of tahini a lot). All in all an easy, quick snack/side that is wonderful for you! Otherwise there would not be a whole blog dedicated to it!

1 (15 oz) can of chickpeas (about 1 1/2 cups)
1 garlic clove
1/4 cup tahini
1/4 cup lemon juice (about one lemon give or take)
1/4 tsp salt
olive oil to top, if desired

Recipe: Warm Mustard Potato Salad

This particular recipe came out of a Woman’s Day magazine (April 1, 2008) that I had to flip through during a waiting room visit (ah, the things I do for my sister!). It sounded wonderful and I had to try it.

1 1 /2 pounds of red potatoes, halved or quartered to bite size
1 1/2 pounds of gold potatoes, halved or quartered to bite size
3 tablespoons dijon mustard
2 tablespoons rice vinegar
2 tablespoons olive oil
1 tablespoon fresh tarragon (or about 1 teaspoon of dried)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
4 green onions, sliced thin

Recipe: Cheater's North Carolina BBQ

Ok, I admit this is a cheater’s recipe. It is made in the crockpot/slow cooker and yet still called BBQ. This recipe comes via a really wonderful woman whose name I won’t list for security and personal identity reasons, this is the internet after all. She submitted this recipe in that same church cookbook from the local UU church last year: “A Taste of Time”. She has stated that she attempted to replicate North Carolina BBQ for her husband (who grew up there). I personally have made it for others who lived or grew up in the area and they have fallen in love with her recipe.

2 to 3 pound pork roast (I usually use pork shoulder)
Southern Rub (recipe below)
about 3 to 4 cups Apple Cider Vinegar (more or less depending on taste – I try to add about an inch to the bottom of my crockpot)
water, enough to cover the roast
1 tablespoon Crushed Red Pepper
1 teaspoon sea salt
1 teaspoon Cayenne Pepper
2 tablespoons Liquid Smoke (Usually can be found near the Worcestershire Sauce in the grocery store. Can use either Mesquite or Hickory flavored, I personally prefer Hickory)
2 tablespoons Molasses

Pour some of the rub onto a paper plate (for sanitary reasons as well as ease) and place the pork roast on top. Using the Rub coat the sides generously and completely, pressing in as you go. Pour the apple cider vinegar into the Slow Cooker to the desired amount, be careful as it can overpower the dish. Less is more in this case and error on the side of caution until you are positive of what you like. Place the roast inside and just cover it with water. Add the remaining ingredients, making adjustments for your own personal preferences, no need to stir it. Cook on high for about 8 to 12 hours or until the roast is beyond tender.

*A 3 pound shoulder roast will take me about 9 hours on high. This will depend upon your crockpot/slow cooker and how it cooks so the first time you make this, just watch it carefully.

When done remove and shred it. Mix in Sauce to taste. Or use a Kansas City style BBQ sauce. Blasphemous, I know, but the sour nature of the pork is complimented very nicely with the smoky nature of the BBQ sauce.

And for some reason the lighting was just bad in my kitchen, time of day I think. But I was hungry and couldn’t put off taking a decent picture any longer. So unfortunately this was the only decent one I could get of the completed dish.

Southern Rub

(mix together and store)

1/2 cup ground black pepper

1/2 cup turbinado brown sugar (“Sugar in the Raw” Brand name for example)

1/2 cup paprika

1/4 cup coarse sea salt

4 teaspoons dried mustard powder

2 teaspsons cayenne pepper

North Carolina BBQ Sauce

(mix together and store)

2 cups apple cider vinegar

2 tablespoons sea salt

1 tablespoon turbinado brown sugar

1 tablespoon molasses

2 teaspoons crushed red pepper

1 teaspoon cayenne pepper