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Wednesday, May 19, 2010

May Kitchen Boot Camp - Sauces

As some of you know, I like challenges.  It forces me to explore various cooking methods and recipes that I wouldn't normally try.  My Kitchen Addiction decided to start hosting a kitchen boot camp.  We need to explore a book called Professional Chef.  It covers various cooking techniques.  This month's theme was sauces.  It seems simple enough but there are so many variations to sauces, I didn't know where to start.  Do I got with a sweet or savory sauce?  It was requested by The Husband to try to make pulled pork sandwiches.  It came to me, why not a Hawaiian BBQ sauce.  I was also craving Hawaiian macaroni salad.  If you haven't noticed, I have quite a sweet tooth so anytime I could use brown sugar, I do :D.  This is probably why I have issues losing weight.  Oh well, I'm enjoying life (at least I like to tell myself that).  These recipes I used utilized pineapple juice. 

Hawaiian BBQ Sauce
1/2 Cup of Pineapple juice
1 Can of Tomato Paste
2 Tbs of Molasses
Minced Garlic (Amount is up to you.  I did like 2 Cloves)
2 Tbs of Brown Sugar
  1. Saute the garlic a little.
  2. Mix all the ingredients together in a small sauce pot.
  3. Let it simmer until it is thickens. 
  4. Remove any pieces of garlic 
Pulled Pork
1.5 lbs of Pork Shoulder
4 Cups of Water
A Little Beef Bouillon
  1. Mix the water and beef Bouillon until it is fully mixed.
  2. Pour the mixture into a slow cooker.
  3. Add the pork and let it run on low for 6-8 hours
  4. The pork is done when it pulls apart with a spoon.  Start pulling apart the meat until it is shredded.
  5. Mix in 1/2 of the BBQ sauce with the shredded meat and place in a heat safe dish like a casserole dish. 
  6. Bake at 350F for 5-10 minutes until the sauce penetrates the meat.  *This step is optional
Macaroni salad
*These measurements is to my preference
15 Oz Mayo
1 Can Crushed Pineapple Without The Juice
1/4 Cup Pineapple Juice
2 Tbs of Sweet Relish
1 Box Macaroni
  1. Cook the macaroni and than set aside to cool.
  2. Mix together the rest of the ingredients. 
  3. Take the mixture and start coating the macaroni.
  4. Once it is fully coated, over with saran wrap and let it sit in the refrigerator overnight.
  5. Serve the next day. *We didn't wait but it was better the next day.

1 comment:

  1. Yum! Your BBQ sauce looks great. Thanks so much for participating in my Kitchen Bootcamp series :)