Category Archives: BBQ

Saucy Mama’s Lime Chipotle Pulled Pork

Joe, Heather and I attended the Fancy Food Show recently and were tempted by all the tantalizing new flavors and products. Rubs, marinades, spice blends…FLAVOR was everywhere! A particular standout were the offerings from Saucy Mama, maker of marinades, dressings, sauces and mustards.  We sampled some of their popular items such as Lime Chipotle Marinade, Sesame Ginger Dressing, Cracked Pepper Marinade and Chipotle Mustard to name a few.  They were all chock full of zest, spice, and character.

Saucy Mama’s motto is Make Every Meal Extraordinary, and  that is just what we decided to do.  We took Saucy Mama Lime Chipotle Marinade, combined it with pork, barbecue sauce and brown sugar, tossed it into the  slow-cooker and created a fantastic Pulled Pork recipe.  It is a little bit sweet, a little bit sour and a lot spicy hot!!!

Lime Chipotle Pulled Pork Sandwiches
Makes 8 Servings

3 1/2 lb. boneless pork shoulder roast or pork butt
1 medium onion, sliced
1 bottle (12 oz.) Saucy Mama Lime Chipotle Marinade
1/3 cup barbecue sauce
2 tablespoons brown sugar

Plus:
8  sandwich rolls, split
2 cups prepared cole slaw

– Place pork roast and onion in large slow-cooker.

– In small bowl, stir together Lime Chipotle Marinade, barbecue sauce, brown sugar and 1/3 cup water.  Pour over pork.  Cover and cook on LOW 8-10 hours.

– Remove pork from slow-cooker. Using a knife and fork, pull meat into shredded pieces.  Place shredded meat back into sauce in slow-cooker and stir. Keep warm until ready to serve.

– Divide pork mixture evenly between split rolls; top with cole slaw.

-Cathy

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Filed under BBQ, Crock-Pot, Pork, Reviews, Sandwiches

End-of-Summer Salmon

Summer is coming to a close, and what better way to say good-bye than with a delicious grilled salmon dinner? As a food stylist, I think of salmon as a “pretty” fish. Its rich orange color is a beauty! While you can slather salmon with a marinade, I prefer a simple dry rub. There are so many really interesting

as photographed by our team à la Carte Partners

flavorful rubs on the market.  In the recipe and photo above, I’ve used Bone Suckin’ Sauce Seasoning and Rub.  It is a blend of brown sugar, paprika, garlic and spices. McCormicks also has a great line of products called Grill Mates—Seafood Rub, Applewood Rub, and Sweet & Smoky Rub to name a few.  You can also make up your own rub with seasonings that fit your tastes. Experiment… it’s what makes cooking fun!!

Grilled Salmon

Makes 4 servings

4   salmon filets (6-oz. or 3/4-inch thick)
1-2 tablespoons Bone Suckin’ Sauce Seasoning and Rub

– Prepare grill & grease lightly
– With tweezers, remove any small bones from salmon steaks.
– With hands, rub seasoning over both sides of salmon steaks.
– Place salmon on hot grill rack. Cover grill and cook salmon 8 to 9 minutes, or until just opaque throughout, turning over once.

Tip

– Salmon is considered an oily fish, which contributes to its healthy attributes.  It is high in protein, Omega-3 fatty acids and Vitamin D.

-Cathy


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Filed under BBQ, Seafood

Grilled Pizza ALACARTE !

As you might imagine, lunchtime at a food shoot is an event. We have a stash of take-out menus for every imaginable cuisine, and where to place the lunch order is always a lively debate. But, since we all love home-cooked food, we often enjoy our own creations. At the carriage house studio, we are fortunate to have access to a gas grill, so we’ve become quite expert at grilling pizzas for lunch. Try this, and you’ll never make a pizza by pre-heating your oven to 500° again!

Here’s the Recipe:

Makes 4 servings

1 cup thinly sliced onions
1 tablespoon butter or margarine
1 teaspoon sugar
olive oil
1 package (16 ounces) prepared pizza dough, at room temperature
½ cup marinara sauce
3 small plum tomatoes, sliced
1/4 cup shredded mozzarella cheese
1/2 teaspoon Italian seasoning, optional
fresh basil leaves, thinly sliced

– In a large skillet over medium heat, sauté onions in butter, stirring often. When onions have softened, stir in sugar. Cook and stir until golden. Set aside.

– Preheat gas grill to medium high.

– Lightly brush baking sheet with olive oil. On lightly floured board, divide dough into 4 equal pieces. Using your hands, stretch each piece into rounds, approximately 7 inches in diameter. Transfer to baking sheet, and brush with olive oil.

– Place rounds directly on grill; close lid. Cook for 2 minutes, then, using tongs, flip. Immediately spread each pizza with 2 tablespoons marinara sauce. Top with tomatoes and the caramelized onions. Sprinkle with cheese and Italian seasoning. Close lid. Cook 2 minutes longer or until cheese is melted and bubbly.

– Sprinkle with sliced fresh basil.

Tips

– If you can’t find fresh pizza dough, try your local pizza place. They may sell you a ball of dough.

– An alternative to fresh pizza dough is 1 can (13.8 oz) Pillsbury refrigerated classic pizza crust. Remove crust from can; cut crosswise into 4 pieces. Continue with directions above for stretching each piece into 7-inch rounds.

– Use different cheeses, such as shredded provolone, cheddar, or Monterey Jack.

– Top with your favorite grilled veggies.

– For a Mexican version, substitute salsa for marinara sauce; pepper jack cheese for the mozzarella; cilantro for basil.

Heather, Joe, Cathy



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Filed under BBQ, Pizza

Bone Suckin’ Chicken

When Autumn arrives each year, we put everything that is remotely associated with summer weather away for the winter, including the grill. Come May, when the warm weather finally returns, it’s once again grilling time. Out comes the patio furniture, the umbrella, the garden  “chochkes” and of course, THE GRILL. We are once again ready for summer!

I have been saving a jar of Bone Suckin’ Sauce, produced by Ford’s Gourmet Foods, for our first BBQ post of the season. I picked up a sample at the Fancy Food Show last year.  It was worth waiting for!  I decided to use it on chicken, and believe me, it tasted every bit as good as it looks in this picture!  The recipe is so easy and the flavor screams BBQ.  You can find the sauce at Whole Foods Markets, Stew Leonards, and specialty food stores. Or, you can order Bone Suckin’ products from their website. Anyway, here’s the recipe (I’m telling you, it is so easy!)

as photographed by our team, alacartepartners


Bone Suckin’ Grilled Chicken

Makes 4 servings

3 pounds chicken parts
1 cup Bone Suckin’ Sauce

– Spray grill grate with non-stick cooking spray, then preheat grill to medium heat.

– Place chicken on grill and cook about 40 – 50 minutes, turning every 10 minutes, until juices run clear.

– During last 20 minutes of cooking, brush with Bone Suckin’ Sauce, turning frequently. (Total cooking time is 40-50 minutes).

Tip

– Serve with grilled corn on the cob.  Soak the whole cobs in a pot of cold water for 15 minutes. Remove from water and pull the husks of the corn back without removing them. Remove and discard only the silk, keeping the husks attached. Brush corn with vegetable or olive oil, and sprinkle it with salt or a seasoned pepper. Wrap the husks back over the kernels and tie each ear with a piece of  husk or twine. Place the  corn on grill, rotating it occasionally  to prevent it  from getting charred too much on one side. After a couple of turns, place the corn  on  indirect heat and close the cover.  The total cooking time should be about 15 minutes.

Cathy

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Filed under BBQ, Chicken, Reviews

Crock-Pot BBQ

The salad dressing recipe is coming but I have to tell you about the great BBQ baby back ribs I made last night. The secret: my new Crock-Pot. It is the greatest invention. I have been in the food business for more than 30 years and I only just bought one, thanks to Heather. It comes in handy, especially right now when I have no kitchen to work in! Easy, easy easy ribs: two racks baby back ribs, one onion, sliced and one bottle of your favorite bottled BBQ Sauce ( I used Bulls Eye BBQ Sauce). Place all in Crock-Pot (be sure to add some water to bottle of empty BBQ sauce; shake to get the last drop of sauce and pour over all) Cook on Low for 8 to 9 hours. We are talking about fall-off-the-bones goodness. The sauce caramelizes—yummy. I can’t wait to eat the leftovers! Till next time…
C

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Filed under BBQ, Crock-Pot, Ribs