Showing posts with label Bone-sucking sauce. Show all posts
Showing posts with label Bone-sucking sauce. Show all posts

Thursday, December 12, 2013

Barbequed Chicken Pizza by Lucy Burdette



Lucy and Tonka ready for Christmas
LUCY BURDETTE: Remember the recipe from last week--the stuffed bread? Here's what I would do with the other half of the pizza dough. The recipe for the dough is from THE JOY OF COOKING and can also be found here. It's not hard, it just requires planning ahead so you have enough time for it to rise. It's much superior to something like a Boboli crust, though you could use that in a pinch. 


You can either save the extra dough for about a week in a container in the fridge, or freeze it. The dough doesn't rise quite as well after being frozen, but it works.

The idea for the toppings came from a recipe in Woman's World, but I've adapted it many times over the years.


1 pizza crust, unbaked
1/2 jar of Bone-Sucking sauce (my hands-down fave BBQ sauce, both sweet and tangy)
1.5 cups shredded cheese, smoked Gouda or cheddar
1.5 cups shredded chicken (Here again, plan ahead and save this from the chicken you roasted on the weekend. Or buy one from the supermarket deli. Or use leftover turkey from Thanksgiving.)
1/2 large red onion, thinly sliced
chopped cilantro

Roll out the dough and place on oiled pizza pan. Spread sauce on the pizza dough, followed by cheese, chicken, onion, more cheese on top.
 

Cilantro may be sprinkled over pizza after cooking or baked right in. Bake at 425 for 20-25 minutes. Watch this so the crust doesn’t get too brown. (Mine took less than 20 in a convection oven.) Do not use the 475 temp called for by THE JOY OF COOKING:). It's too hot, although the one time I made that mistake the pizza turned out crispy and delicious all the same!

This is one of our favorite suppers, served with a green salad. John and I usually can't eat the whole thing, so there might be one or two slices left over to heat up for lunch--which we fight over naturally. Making myself soooo hungry–off to scrounge up some lunch….













Lucy Burdette is the author of the Key West food critic mysteries. MURDER WITH GANACHE will be out in February, but you can pre-order it now.

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Thursday, June 20, 2013

Pulled Pork by Lucy Burdette

LUCY BURDETTE: As you heard many times over the past month, I so enjoyed eating during my North Carolina book tour for TOPPED CHEF. Especially eastern Carolina barbecue, which is vinegar-based, rather than made with a red sauce. With company coming last weekend, but the days full of writing and other activities, I had to do something ahead. And I don't own a smoker or a decent crockpot. (I know, what's wrong with me?) I cooked it in a giant pot on low heat right on the stovetop.

The recipe is tweaked from one made by my good friend Joe Kennedy. He can't stand the taste of onions in anything, but I feel they're necessary in this recipe. And the garlic too. The good thing is, you can adjust almost of all of this to your taste. For example, I think the flavor of Liquid Smoke is strong, so I use the smaller amount.

Pulled Pork Ingredients

2 large onions, quartered
2 Tbsp brown sugar
1 Tbsp smoked paprika
1 tsp salt
black pepper
4-6 pound pork roast--avoid loin, it will be dry
1-2 Tbsp Liquid Smoke

For the sauce:

1 cup cider vinegar
1/3 cup Worcestershire sauce
2 tsp sugar
1/2 tsp dry mustard
1-3 garlic cloves, to taste
1 tsp red pepper flakes

Peel the onions, cut in 8ths, and saute them in a small amount of olive oil in a large heavy pot. Mix together the brown sugar, paprika, salt and pepper, and pat this rub all over the roast. Place the roast on top of the onions and sprinkle the liquid smoke on top.

Meanwhile, stir the vinegar and other ingredients together and pour 1/3 of this into the pan, reserving the rest in the refrigerator.
Cook on low for about 3 hours. When it has cooled, remove any bones, extra fat, and the onions, and shred the meat. 

Add the reserved vinegar sauce and red sauce if desired. (I DO desire it, in fact added two jars of Bone-sucking BBQ sauce.) Cook another 45 minutes or so. Taste to correct seasonings.




Serve on toasted rolls with salad or cole slaw.

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