Grand’s Alabama White Barbecue Sauce

 

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Photo Credit: SouthernBite.com, 2014

 

White Barbecue Sauce is a regional favorite found in the foot hills of Appalachian Mountains of Northern Alabama. Pit master, Bob Gibson is credited with concocting white sauce back in 1925. This tangy, mayonnaise-based condiment was traditionally used to dress chicken. But today, just about every BBQ joint in the area has  a white barbecue sauce on their menus,  and they use it on their meats as a marinade, and place it on their tables for serving.

The sauce is so versatile, that you can eat it with everything, using it as a dipping sauce  french fries to chicken wings and ribs and even as  a dressing for pulled pork sandwiches. Seriously, this unique, tangy flavor is the perfect compliment to just about everything.

To make a White Barbecue Sauce you really only need  four ingredients: mayonnaise, vinegar, salt, and coarsely ground black pepper. My Grand’s  original recipe called for a little buttermilk and just a touch of heavy cream, to give it a salad dressing- like consistency. But I tweaked it just a little  bit, by adding Creole Mustard and Horseradish to her recipe and it turned out just fine.


Makes About 2 Cups


Ingredients:

2 cups mayonnaise
1/4 cup heavy cream
1/4 to 1/2 cup buttermilk (as needed for the desired consistency)
6 Tablespoons apple cider vinegar
6 Tablespoons fresh lemon juice
1 Tablespoon coarsely ground black pepper
1/8 teaspoon Creole mustard
1/8 teaspoon prepared horseradish
1 teaspoon Kosher salt
2-3 teaspoons granulated white sugar
2 garlic cloves, minced

 

Directions:
Whisk together all ingredients until blended. Pour into a Mason Jar, cap tight with a lid and store in the refrigerator for up to 1 week.

 

TODAY.com Parenting Team FC Contributor


Pickled Beet Deviled Eggs

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Let these deviled eggs take center stage at your next party. They will have your guests wanting more!

Ingredients:
6 eggs

For the Brine:
One 16 oz  can beets with liquid
1 cup apple cider vinegar
1/3 cup brown sugar
1 teaspoon salt

For the Yolk Filling:
1 teaspoon Dijon mustard
1 Tablespoon mayonnaise
1/2 teaspoon curry powder
1 Tablespoon white vinegar
3 teaspoons olive oil
1 teaspoon light cream
Salt, to taste
White pepper, to taste
Fresh chopped chives,  for garnish

Directions:
Hard boil your eggs and remove the shells.For perfect hard boiled eggs, see  this link for the method: http://wp.me/p43Rn7-oY

Set the eggs aside.

To prepare  the brine, pour the entire can of  beets into a large mason jar or bowl. Add cider vinegar, sugar, peppercorns and salt. Stir mixture. Because beet juice will stain, carefully lower the hard boiled eggs into the brine, cover and let sit for at least 12 hours, up to two or three days. The longer the eggs stay submerged in the brine, the more sour and dark maroon they will become. If just the rim of magenta color of the egg white and a slightly pickled flavor is desired, let the eggs sit for about 13 to 16 hours.

When brining time has completed, using sharp knife dipped in hot water, cut each egg in half and carefully scoop out the yolks using a small teaspoon. Place yolks in a medium-sized bowl, along with the mustard, mayonnaise, curry, vinegar, and olive oil. Mix/mash until smooth. You can always add a little bit of light cream to the yolk filling, if it is too stiff. Add the salt and pepper to taste.

Using  small teaspoon, or a pastry bag or a plastic bag with the corner cut off,  spoon or pipe the yolk filling back into the magenta colored eggs. Sprinkle with chopped chives and arrange on a platter for serving.  If the eggs are not to be served immediately, cover the dish with plastic  wrap and place in the refrigerator until ready to be served.

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Lobster Tacos

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Sometimes, you have to come out of “shell” and try something new.

Such is the case with me trying out this new Shrimp Taco tacosSeasoning Mix from McCormick®, that caught my eye in the spice aisle at the local supermarket. I usually make my own spice mixes, but I thought this would be easier for a change of pace.I also like using Old El Paso® Crunchy Taco Shells, I have used for Old El Paso® products for years and I just find them ever so reliable. Instead of using shrimp, as the spice packet advises, I decided to used 1 pound of Maine lobster meat, just to give this recipe a twist. tacoshellscrunchyI am sure that you could also substitute the shrimp for a white fish like tilapia or cod for easy fish tacos on soft flour tortillas, as well.

 

Serves 4
Ingredients:
For the Pico de Gallo:
1/2 yellow onion, diced
2 medium tomatoes, seeded and diced
Fresh lime juice, to taste
Kosher salt, to taste

For the Cilantro Coleslaw:

1 head green cabbage, sliced thin
1 head purple cabbage, sliced thin
1 small jalapeño, seeded an diced
2 cups whole milk, plus more for thinning
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 cups fresh cilantro leaves, barely chopped

For the Lobster:

1 package of McCormick® Zesty Garlic Shrimp Taco Seasoning
Mix
1 Tablespoon water
1 Tablespoon canola oil
1 pound of cooked lobster meat, chopped into chunks
8 6-inch Old El Paso, crunchy corn tortilla shells
1 1/2 cups shredded lettuce
1 1/2 cups shredded cheddar cheese

Directions:
Preheat an oven to 325ºF.

To make the pico de gallo, in a bowl, stir together the onion, jalapeños and tomatoes. Season with lime juice and salt. Set aside.

To make the cilantro coleslaw, combine the shredded cabbage and jalapeño in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, salt, black pepper and cayenne. Add more milk if you like the dressing a little thinner. Pour over the cabbage. Toss to combine. Just before serving, toss in the cilantro. Can mix the slaw up to 2 hours before serving.

For the taco shells, unwrap the store bought taco shells and place them  on a baking sheet and pull apart slightly. Bake at 325ºF for 6 to 7 minutes until crisp.

Heat oil and water in a large cast iron skillet on medium heat. Add the lobster meat and Seasoning mix an stir for about 2 minutes or just until lobster is heated through.

To assemble the tacos, add shredded lettuce, coleslaw, lobster meat and cheese. Serve on a platter with the pico de gallo on the side.