Tuesday, June 20, 2017

Bayou BBQ Sauce

For some reason, I lost my mind and have no "cover" shot for this.  So I borrowed this photo off of the internet.  I take no credit for it.  The video below, however, does demonstrate the process Canon and I went through to make our very simple sauce. 

We were down at my parent's fishing camp in Cocodrie, LA this past weekend for Father's Day.   You know, doing the whole fishing weekend deal.  Now if you know anything about a place such as this, you are probably aware that once you are there, you sort of have to "make do" with ingredients on hand.  Since it's about a mile from the literal end of the road, where the United States turns into the Gulf of Mexico, if you have to go back "into town" to get something, it can take you a bit.  Ha!  

Well we happen to have a big bag of chicken thighs in the fridge.  Someone suggested we throw them on the grill.  Before you know it, the words "Why don't we make some BBQ sauce to baste those with?" just involuntarily popped out of my mouth.  I don't know where these things come from sometimes.  It makes me shake my head.  And that's how I get myself into these things.  So of course this BBQ sauce is made with whatever pantry ingredients I found on hand.  Everyone enjoyed it a great deal... and of course the fact that there are no preservatives or big hard words is a plus!  😀

  • 2 Tbsp extra virgin olive oil (EVOO)
  • 1 cup diced onion
  • 1 cup ketchup
  • 1/2 cup honey
  • 1/2 cup dark brown sugar
  • 1/4 cup mustard
  • 1 Tbsp worcestershire sauce
  • 1 - 2 Tbsp red wine vinegar
  • 1 tsp garlic salt
  • 1/4 tsp liquid smoke
  • 1 tsp balsamic glaze reduction
* I didn't put any real "heat" (like cayenne) in this recipe, because my daughter is very sensitive to it.  But feel free to add some if you'd like a little extra kick.

Saute diced onions in EVOO until soft and translucent.  Add other ingredients over medium heat. Cook until desired consistency.  Remove from heat and allow to cool.  Blend to smooth consistency. Keep in covered container up to one week in refrigerator.

Funny story about this: The leftover BBQ was stored in an old Smuckers jelly jar and stored in the fridge. You know how it goes, right? The next evening at dinner, my stepdad says, "Oh by the way, Julie. I found out where you stored your BBQ sauce." ??? "We got up this morning at 5am, made breakfast for everyone before going out... and something just seemed 'off' when I spread that jelly on my toast." Bahahaha!!! 🤣🤣🤣😂😂😂

Wednesday, June 14, 2017

Pork Loin Chops with Port Wine Mushroom Cream Sauce

So the kids and I were having fun experimenting with a little project, and this was the result.  :)  Does anyone remember when pork "chops" used to be all nasty and greasy and fatty?  Nowadays they are an incredibly lean choice of protein.  My family loves the loin chops.  And it's a bonus (for us), to not have to eat around the bone.  This recipe would work just as well with the traditional bone-in pork chops, however.

We made a super quick dinner by pan sautéing these chops in a little extra virgin olive oil, adding  our favorite broths with onions and mushrooms, and for flavor and body - port wine and heavy cream. Easy peasy.

Watch the video here - 

Print this Recipe

Ingredients: (approximate amounts)
  • 4 Pork loin chops
  • Montreal chicken seasoning
  • 2 Tbsp extra virgin olive oil (EVOO)
  • All purpose flour to sprinkle over each side of meat
    • can use gluten free flour if you'd like
  • 1 cup chicken broth
  • 1 cup beef broth
  • 1 cup chopped yellow onion
  • 2 cups sliced baby bella mushrooms
    • or mushrooms of your choice
  • 1/2 cup or so of Port wine
  • 1/2  cup or so of heavy cream
  • 1/3 cup or so of chopped fresh parsley
  • kosher salt and black pepper to taste
Season pork liberally with Montreal chicken seasoning on one side.  Sprinkle lightly with flour.  Heat EVOO in large pan.  Once oil is hot, carefully place pork in pan (seasoned side down) with long handled tongs.  Allow pork to sit in one place without moving to get a nice sear for several minutes. While cooking on bottom, season and flour the top.  Once bottom is nice and brown, flip the pork over and allow second side to brown.  

Deglaze pan with chicken and beef broths once second side is brown.  Alternatively, you can add mushrooms and onions before adding broths.  Your choice.  After broths, add onions and mushrooms. Allow to cook several minutes for liquid to reduce and vegetables to soften.  Then add Pork and cream.  Turn down to simmer after adding cream.  Finish with chopped parsley.  Season to taste with salt and pepper.  

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