What’s In A Name? (Sneaky Sauce)

Salmon with Sneaky Sauce

Recipe titles are so descriptive now. When I first started cooking, they were pretty generic. Roast Beef. Mashed Potatoes. Gravy. Corn. These days, dinner goes through metamorphosis before I even step in front of the stove.

Initially, I was a bit put off by prolific titles, especially ones listing Every. Single. Thing. (Blame it on bacon, Nutella, and SEO.) But, over the years I’ve come to appreciate their point-blank accuracy. I tend to carry around a mental inventory of my fridge and pantry (anyone?) and ‘specific’ recipes allow me plan dinner more efficiently. Very helpful.

I also like the ‘fun’ ones. “Moroccan Meatball Marvel.” “Killer Chocolate Parfait.” Names like that leave something to the ol’ imagination.

In a fit of introspection, I wondered if a recipe title mindset could be applied to my ‘goals’ for 2014? I’m not much of a goal-setter (which explains a lot of things) and up until now I’ve been content to float along in a sea of nondescript to-do’s: Write a book. Compose a song. Take some photos. Clean house…

Truthfully, I’m more proactive than that. Being laid back has its merits, but time has a way of sneaking up on (or away from) me. I need to write a specific recipe for my life — or at least an imaginative title.

Progress Mixed With Playfulness.

By the way, I wasn’t trying to be sly making reference to ‘Sneaky Sauce.’ There really is such a thing. (Well… that’s what we call it at our house.) I’ve slathered it on everything from pork chops to pan-seared salmon with rave reviews!

For a truly tasty BBQ sauce with a lil’ sneak-up-on-you heat, The Unorthodox Epicure has just the thing: East Texas Smoky Barbecue Sauce. (Thanks, Adam!)

Sometimes the name says it all.

Enjoying kitchen evolutions,

~ Kim

BBQ Pulled Pork Sandwich with Bacon, Onions, & Provolone

It all started with a perfectly delectable recipe for roast pork — herb-encrusted, slow roasted, nestled on a bed of homemade applesauce — the stuff autumn meals are made of… heartwarming and heavenly.

Until it was time to take the picture.

I can empathize with a certain amount of reluctance to “say cheese” — I’d rather be behind the lens than in front of it any day!  But as a “foodie,” it’s important to portray deliciousness in all its glory.  Not as a matter of pride, but because I want you to know how absolutely wonderful something tasted, perhaps inspiring you to give it a try.

Enter the reluctant pork loin…

Maybe it was my level of distraction that day.  Maybe it was the monochromatic color scheme.  Maybe it was the background I used.  (What was I thinking?!)  Or… maybe it was meant to be eaten and enjoyed?

Put. The. Camera. Down.

For a glimpse of how it’s supposed to look, click on this link — thanks, Claudia Lamascolo — your original recipe was fantastic!

Plus, it made great sandwiches the next day. :)

BBQ Pulled Pork Sandwich with Bacon, Onions, & Provolone

For each sammich you’ll need:

2 strips of bacon, fried to your liking

1 slice of Provolone cheese

A pile of onions (cut ’em chunky)

Pulled pork (aka leftover roast pork…)

Spicy BBQ sauce (I used this recipe — thanks, Patio Daddio!)

1 onion bun (or other flavorful roll), split & buttered

Oven fries & pickles, optional

Begin by frying bacon to desired crispness.  Remove from skillet; set aside to drain on paper towels.

Add chopped onions to skillet (I like mine fried); saute over low heat until edges are browned.

Meanwhile, grill bun (buttered sides down) on a griddle until golden.

Shred pork with a fork.  (Pardon me for waxing poetic…)

Mound shredded meat on bottom bun; top with Provolone.

Nuke until cheese melts.  (Gasp!  Yes, I used my microwave…)

Top with onions and bacon.

Drizzle with BBQ sauce.

Add the top bun and dig in!

Say cheese!

Enjoying redeeming myself photographically.. or not! 

~ Kim

A Quick Post and a Quick BBQ Sauce

Generally, I put a lot of time and thought into my posts, but our air conditioner quit at 4:00 this morning and the A/C guy isn’t here yet.

(In case you haven’t heard, Oklahoma’s temps have been in the 100’s for the past two months…)

Here’s what our inside temp reads now.

  (P.S.  It’s 10° “warmer” in my writing nook…)

Thankfully, I have a cool place to retreat to as soon as I’m done with this, and thankfully I planned a barbecue for dinner tonight.

Last night I made my Quick BBQ sauce and it was delish brushed over barbecued ham steaks.  (How does one spell BBQ correctly anyway?)

But patience, sweet ones, patience… it really is better the next day.

I also fooled around with my camera just for fun… :)

This is as basic as BBQ Sauce gets!

Quick BBQ Sauce

1/2 c. ketchup (I used Heinz)

3 Tbsp. honey

1/2 Tbsp. yellow mustard

1/2 tsp. liquid smoke

1/2 tsp. Worcestershire sauce

1/2 tsp. smoked paprika

1/4 tsp. garlic powder

(Optional add-in’s:  red pepper flakes to taste, a dash of hot sauce, a shot of whiskey)

Combine ingredients in a small saucepan.

Bring to a boil, stirring occasionally.

Reduce heat; simmer 10 to 15 minutes, stirring occasionally.

Cool, then store in the refrigerator.

Bring to room temperature before applying to grilled meats.

Brush sauce on during the last minutes of grilling and ENJOY!

Ooof… here’s what our temp was last time I looked, and it went up a degree after I uploaded the picture!

Enjoying the prospect of grilling… but not indoors…. gotta run!

~ Kim

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