Lurk- If you've never tried it see what you think of Pat's BBQ sauce. You will find it @ Publix--that has been our go-to sauce for years. Glass bottle, white label with red writing. It's out of Land'O'Lakes, Fl.
I will check it out. One thing about sauces is that the sugar content varies and so the timing to get caramelized versus burnt is learned through experience.
I am out of molasses. Crap! I was going to start a crock pot of baked beans tonight. No way I am going to use tupelo honey to fake it for baked beans. That stuff is special.
Spaghetti sauce has been smelling good all day. Spaghetti, fresh salad including fresh peppers out of the garden, and 5-Grain Italian Bread tonight during the game.
Today was navy bean soup made yesterday. I had left over navy beans so I made baked beans with the leftovers. I sent my 21 year old son out to get molasses last night and they were making the house smell good all night in the slow cooker.
Yesterday I roasted some pork tenderloin with balsamic vinegar, olive oil, thyme, and black pepper. Really easy and tasty, but what I love best about something like that is having lots of leftover roasted pork tenderloin. Tonight I used that for making escarole soup: sauteed garlic in olive oil with fresh oregano, chicken broth, a head of escarole thinly sliced, orzo, and chopped roasted pork. Serve with some baguette and a nice pinot grigio. Yummy!
Smoking a couple of racks of baby backs over apple wood today along with Jan's home made potato salad, deviled eggs, and fresh zipper peas.
Making chicken tangine to eat before the game tonight. If you like fennel, chicken, and North African spices served over cous-cous you will like this.
Dinner was great, but the game was even better. Watching tomorrow's game at home. My dermatologist would approve of that choice until we get that roof. :^) I love braised ox tails, but I might have to wait two weeks until my birthday. They are so delicious, but my family just gets grossed out with the name. It doesn't matter that I tell them that it is really beef and not oxen.
Grilling chicken halves tonight to go along with a tray of grilled/steamed vegetables ( shaved onion, sliced red potatoes, zucchini and yellow squash, broccoli, and baby carrots seasoned with salt, coarse black pepper, and butter) covered with aluminum foil on the top rack of the grill. And as required---the appropriate number of ice cold longnecks...
Yesterday I braised short ribs served over egg noodles with pole beans (with bacon, of course) as a side. Delicious, but kind of decadent. It is really rich. Tonight is baseball viewing so keeping it simple with grilled bratwurst and knockwurst and German potato salad. And how can you not have some chilled brewskis with that? Not that I need an excuse for some cold ones. ;^)
Alan's home for Mother's Day week-end and he's getting Jan's home made lasagna, fresh salad, and grilled 5-Grain Italian Bread tonight.
Nice. But why is mom cooking for Mother's Day weekend? Tomorrow I am making grouper with a panko/macadamia nut topping with butter and cilantro for my wife and my MIL. Sides are asparagus and a yellow rice pilaf. The pilaf is toasted rice, vermicelli noodles, yellow bell pepper, tumeric, scallions, chicken broth, butter, la la la.
I have now tried Pat's and it is good. It has some kick, it has enough sugar for carmelizing, and it flows easily. It is also "Ho" made, whatever that means. :^)
LOL- She put it together mid-week---all we had to do was run in back into the oven. Tomorrow is on me, and that's all good too!
Glad you enjoyed it--like I said, we've used it for years now. To me it compliments the food, not overwhelm it.
Tonight we're kicking off with fried cubed pork, Spanish yellow rice covered with Rotel tomatoes w/chilies, and steamed fresh broccoli. And as always, beverage of choice to gain the edge with the first victory of the week end.