These things! They go together so well!
We first tried this with roasted pork butt; tonight it was roasted chicken. Homemade barbecue sauce is simple to simmer up if you have ketchup and spices on hand–I’ll share the base recipe plus the add-ins for two distinct and delectable varieties I came up with whilst running back and forth from the stovetop to the pantry: Black Raspberry Chipotle BBQ and Smoky Molasses BBQ. These sauces are bold–tangy, tasty, spicy, and a little bit sweet. (I even recently gave a jar of each to a friend as a birthday gift.) And the little corn cakes are super simple and quick to prepare; superb with smoky meat resting atop!
Hoecakes + roasted/smoked chicken or pork + spicy barbecue sauce + your favorite cool coleslaw
That, my friends, equals a down-home appetizer or a Southern-fried dinner!
1/2 cup canola oil
2 medium onions, chopped
5 cloves garlic, chopped
2 ¾ cups ketchup
1 cup water
2 tbsp chili powder
1 cup Dijon mustard
2 tbsp paprika (smoked or regular)
¼ cup apple cider vinegar
2 tbsp Worcestershire sauce
2 chipotle peppers in adobo sauce (from can), chopped
¼ cup brown sugar
Heat oil in a medium saucepan; add onions and sauté until soft. Add garlic and sauté 1-2 minutes more. Stir in the ketchup and water. Bring mixture to a boil; simmer 5 minutes. Add all other ingredients and simmer 5 minutes more. Spoon sauce into a blender and puree until smooth. Return sauce to pan. For Black Raspberry Chipotle, add 6 tablespoons black raspberry preserves. For Smoky Molasses, add 2 tsp Liquid Smoke, 2 tsp molasses, 1 tsp cumin, and 1/2 tsp ground cloves. Simmer and serve. Sauce will keep for at least 3 weeks in the fridge. *The base sauce is fairly spicy due to the chipotle peppers–omit them if you can’t take the heat!
1 cup yellow cornmeal
2 tsp baking powder
3/4 tsp salt
3/4 cup water
1/2 cup whole kernel corn (fresh or canned)
Mix cornmeal, baking powder, salt, egg, water, and corn in a mixing bowl. Coat griddle or skillet with vegetable oil and heat to medium-high heat. Spoon cornmeal batter onto griddle and fry cakes until golden brown on each side.
Tonight’s Broccoli-Cabbage Coleslaw:
2-3 cups shredded cabbage
small broccoli crown, chopped
2 chopped radishes
a couple tablespoons chopped red onion
about 1/2 cup mayonnaise
rice vinegar to taste
sugar to taste
salt to taste
Mix it all together. It is good, very good.