With the unofficial start to summer coming up this weekend, I decided to pull out and organize some classic and family favorite recipes for all our warm weather entertaining.
I came upon a long lost recipe for barbecue sauce, that I first enjoyed as a child in Williamsburg, VA, at the home of my parents' dear friends, Tom and Phyllis Tutwiler. Phyllis is the epitome of southern hospitality and everything she offered was lovely, tasty and made one feel loved! She used to make petite pork sandwiches or baby back ribs adorned with this concoction and yee haw, pass the slaw!
I hope you enjoy this sauce, whether over pork, chicken or even kidney beans...I'm looking forward to this trip down my culinary memory lane!
Missus Tut's BBQ Sauce
makes about 2 1/2 cups
Ingredients
1 cup minced onion
1 large clove of garlic, minced
1/4 cup unsalted butter
1 cup ketchup
1 tbsp. brown sugar
1 tbsp. molasses
1 tsp. dry mustard
1 tbsp. orange juice
1 tbsp. orange zest
1/2 cup white vinegar
2 tsp. Worcestershire sauce
pinch of salt and black pepper
Method
In a deep sauce pan, melt the butter over medium heat.
Saute the onion and garlic until golden and softened.
Add the remaining ingredients plus 1/3 cup of water to to pot and bring to a boil.
Lower the heat to low and simmer, uncovered for 45 minutes to 1 hour, stirring frequently to prevent scorching and sticking.
Once the sauce has thickened to the consistency of good ketchup, remove from the heat and forcefully strain through a fine sieve or china cap
Cool and store in a mason jar.
Sauce will keep for a week in the refrigerator.
Pork BBQ Sandwiches
makes 6 large or 12 petite
Ingredients
1 1/2 pounds cooked pork tenderloin, thinly sliced
1 (up to 2) cup Missus Tut's BBQ Sauce
6 large or 12 small potato rolls
Dill pickle slices
Cole Slaw (see following recipe)
Method
In a heavy Dutch Oven or cast iron pot, combine the sliced pork and BBQ sauce.
Heat over low heat until heated thoroughly, stirring to evenly coat and prevent scorching.
Add more sauce if needed....the pork should be evenly covered but not gloppy.
Place a heaping spoonful of pork on each sliced roll.
Top with a couple slices of dill pickle and or coleslaw.
Serve with lots of napkins!
Cole Slaw
serves 8+
Ingredients
4 cups shredded green cabbage
4 cups shredded red cabbage
2 cups shredded Granny Smith Apple
2 carrots, finely grated
1/2 cup mayonnaise
1 tbsp. honey
1 tbsp. apple cider vinegar
1/2 tsp. salt.
1/2 tsp. celery seed
Method
In a small bowl, combine 1 tsp. vinegar and shredded apple.
Toss to evenly coat.
In a large bowl, whisk together the mayo, remaining vinegar, honey, salt and celery seed.
Add in the apple, cabbages and carrots.
Toss gently to thoroughly coat.
Cover and refrigerate for at least 20 minutes.
Serve with BBQ Pork Sandwiches.
And as it is Strawberry season, try this Colonial Williamsburg Classic...perfect for a picnic...
Skewered Pineapple and Strawberries in Kirsch
serves 8+
Ingredients
1 fresh pineapple, well ripened
1 qt. fresh strawberries (about 45)
1/2 cup kirsch or white rum
bamboo skewers
mint for garnish
Method
Peel and cube the pineapple into 1 inch chunks.
Wash and hull the strawberries; dry off with paper towels.
Place the fruit in a bowl and sprinkle with the kirsch, gently tossing to coat.
Chill, covered for at least half an hour up to 4 hours.
Skewer 4 pieces of fruit, alternating one, then the other on each pick.
Garnish with minced, fresh mint.
Recommended Beverages:
Sparkling Mint Lemonade: make frozen lemonade according to directions, substituting sparkling water for the tap water. Add 1/4 cup fresh mint leaves and stir. Do ahead tip. Make lemonade ice cubes, each with a mint leaf and or half a lemon slice. Add these to the prepared Sparkling Lemonade and as the cubes melt, they won't dilute your drink.
Rose'- Whispering Angle 2014 Caves D'Esclans Cotes de Provence 13% abv
Trendy Cocktail: Moscow Mule:
2-3 ounces vodka (I'm in love with Bully Boy Vodka right now!)
1 tsp. fresh lime juice
4 ounces Ginger Beer
Lime slice and mint leaves for garnish
Pour the vodka and lime juice into a copper mule mug (or chilled high ball glass) over 4-6 ice cubes.
Gently pour in the ginger beer, stirring to mix.
Garnish with lime and for an unexpected twist, bruise a couple of mint leaves and toss them in too!
Cheers and Bon Appetit!
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