DDD #45 – Vegan Pulled Pork Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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The video for the stovetop version is here.  The slow cooker one is far below.  Click the image below to watch the stovetop recipe.

Vegan Pulled Pork Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce (Stovetop)

Serves 2

INGREDIENTS

Drizzle of olive oil

1 (20 oz) can of young jackfruit – drained & shredded by hand

1-2 garlic cloves – chopped

2 tsp cider vinegar

2 tsp Dijon mustard

A few dashes of soy sauce or tamari

1/3 cup ketchup

1 TBS blackberry (or other dark berry) jam or preserves or chutney

1 TBS Sriracha

1 tsp molasses

A few dashes vegan Worcestershire sauce (optional)

1 tsp smoked paprika

1/2 tsp brown sugar

1 tsp onion powder

1 tsp garlic powder

1 tsp chili powder

DIRECTIONS

Heat a little bit of oil in a pan.  Add the shredded jackfruit & the remaining ingredients & combine.  Heat through & serve as you desire.

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That above is jackfruit.  It is a staple in Southeast Asian diets.  It is a giant fruit that grows to 100 pounds.  If you want to read more about it – I went into some detail in my Vegan Jackfruit Spicy Szechuan Dan Dan Noodles post.  Those are the noodles – below.

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I bought this jackfruit in cans for $1.39 at my favorite Thai market – Bangluck – but I hear most Asian markets carry it.  Just be sure to buy UNRIPE or young jackfruit in water or brine.  Ripe jackfruit in syrup – it seems – tastes like Juicy Fruit gum & would be awful in this dish.

I made this in the slow cooker using a combination of jackfruit & Beyond Meat vegan chicken strips.

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Both the jackfruit (above) & chicken will require that you shred it using two forks to achieve the pulled chicken visual.  It is easy once they are warmed & soft.  Just fish them out of the BBQ sauce & shred them on a cutting board.

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I used it in tacos – HERE.

And on pasta – HERE.

And on pizza HERE.

Vegan Pulled Chicken with Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce for the Slow Cooker

Serves 6

INGREDIENTS

2 (20 oz) cans of young jackfruit

9 oz vegan chicken (or two more cans jackfruit)

4 garlic cloves – chopped

2 TBS cider vinegar

2 TBS Dijon mustard

1/3 cup soy sauce or tamari

2/3 cup ketchup

1/4 cup blackberry (or other dark berry) jam or preserves

3 TBS sriracha

1 TBS molasses

2 TBS vegan Worcestershire sauce (optional)

1 (12 oz) bottle of dark (or other) beer (optional)

2 tsp smoked paprika

1/3 cup brown sugar

1 TBS onion powder

1 TBS garlic powder

1 TBS chili powder

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DIRECTIONS

Put everything in the slow cooker & leave on high for 5 hours.

At some point – you need to use two forks & shred the chicken & jackfruit.

Serve as you would serve any pulled chicken.

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Vegan Pulled Chicken with Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce for the Slow Cooker

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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6-9-15 (77) 6-9-15 (78)

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That above is jackfruit.  It is a staple in Southeast Asian diets.  It is a giant fruit that grows to 100 pounds.  If you want to read more about it – I went into some detail in my Vegan Jackfruit Spicy Szechuan Dan Dan Noodles post.  Those are the noodles – below.

5-8a-15-43 (1)

I bought this jackfruit in cans for $1.39 at my favorite Thai market – Bangluck – but I hear most Asian markets carry it.  Just be sure to buy UNRIPE or young jackfruit in water or brine.  Ripe jackfruit in syrup – it seems – tastes like Juicy Fruit gum & would be awful in this dish.

I made this in the slow cooker using a combination of jackfruit & Beyond Meat vegan chicken strips.

6-9a-15 (1)

Both the jackfruit (above) & chicken will require that you shred it using two forks to achieve the pulled chicken visual.  It is easy once they are warmed & soft.  Just fish them out of the BBQ sauce & shred them on a cutting board.

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Vegan Pulled Chicken with Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce for the Slow Cooker

This makes a lot but I will post 4 recipes using it over the next few days

INGREDIENTS

2 (20 oz) cans of young jackfruit

9 oz vegan chicken

4 garlic cloves – chopped

2 TBS cider vinegar

2 TBS Dijon mustard

1/3 cup soy sauce or tamari

2/3 cup ketchup

1/4 cup blackberry (or other dark berry) jam or preserves

3 TBS sriracha

1 TBS molasses

2 TBS vegan Worcestershire sauce (optional)

1 (12 oz) bottle of dark (or other) beer (optional)

2 tsp smoked paprika

1/3 cup brown sugar

1 TBS onion powder

1 TBS garlic powder

1 TBS chili powder

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DIRECTIONS

Put everything in the slow cooker & leave on high for 5 hours.

At some point – you need to use two forks & shred the chicken & jackfruit.

Serve as you would serve any pulled chicken.

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Chipotle Gouda and Guinness (Stout) Mac and Cheese with Vegan Pulled Chicken (or Pork) in Homemade Chipotle Apricot BBQ Sauce

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Macaroni & cheese.  Who doesn’t love it?  It can be customized so many ways and, even better, can be prepared in advance & baked in the last half hour so – if you are hosting a party – you can actually enjoy it, too, and not slave in the kitchen while the guests swill your liquor together.

I hosted a little birthday thingy recently & made three, count’m – THREE – different kinds of mac & cheese.  I made the one posted here and I made a Mint & Zucchini Mac & Cheese & a Smoked Gouda & Truffle Oil Mac & Cheese with Crispy Panko – seen below – respectively.

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I made this pulled chicken version with Beyond Meat vegan chicken.

You could use any fake (or real) meat.  I also made a homemade BBQ sauce (which is VERY easy) but your favorite jarred variety will do.

I used chipotle gouda.  Only 8 oz.  LOTS of other cheese, though, so the chipotle part was a tad overwhelmed but the chipotle BBQ sauce more than made up for it.  If you love chipotle, maybe add a chopped chipotle pepper or two into the cheese mix of double or triple the quantity of chipotle gouda?  These kinds of dishes have lots of wiggle room so do not get all anal about this shit.  Mix it up & trust.  It is fucking cheese & pasta.  Who is gonna complain?

I used a combination of various pastas in my three dishes.  The kind you use is up to you.

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My dish was inspired by this photo – but the recipe is mine.  The list of ingredients in the BBQ sauce is long but the instructions are short – so do not be intimidated.

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Homemade Chipotle Apricot BBQ Sauce

Makes WAY more than you need for just the mac & cheese recipe – so keep leftovers jarred in the fridge

INGREDIENTS

1 TBS Olive Oil

1/2 onion – diced

7 garlic cloves – minced

1 4 oz can chipotle peppers in adobo – minced

3/4 cup apricot jam or preserves

1 cup tomato sauce (I used a spicy homemade pasta sauce I had around but jarred/canned is fine)

1 cup ketchup

A few shakes hot sauce ( I love Crystal)

1/2 cup Worcestershire sauce

1 cup brown sugar

1-3 TBS sriracha (or other hot sauce)

1/4 cup cider vinegar

2 TBS Dijon

2 tsp salt

1/2 tsp celery salt (optional)

1 tsp ground pepper

1-3 DROPS Liquid Smoke (optional – but if you use it – GO LIGHT because this stuff gets gross fast)

2 TBS cornstarch (optional)

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DIRECTIONS

Heat the olive oil in a pan & saute the onions.

Once they are soft, add everything else & bring to a boil – then lower heat & simmer for 15 minutes or so.  You could puree this in a blender if you liked – but I did not.  I then left mine in a crock pot for a few hours but a few minutes stove top is great.  If you want it thicker – stir in some cornstarch at the end.  I did not do this.

Set aside.  See?  easy!

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OK – one thing – because I made this mac & cheese for a party, I cooked it in a large casserole pan but the ramekin images were taken the next day – when I reheated the leftovers.

This is not burned on top.  You are seeing the BBQ sauce & vegan chicken.  Mmmmmmm!

Chipotle Gouda and Guinness (Stout) Mac and Cheese with Vegan Pulled Chicken (or Pork)

INGREDIENTS

2 cups BBQ sauce (recipe above)

1 lb dry pasta – cooked & drained & cooled under running water

9 oz vegan chicken or pork (or real meat)

2 cups milk (I used almond)

4 TBS butter

4 TBS flour

pinch of nutmeg

1 tsp chipotle chili powder

1 12 oz Guinness (or other stout)

8 oz chipotle gouda

3 cups grated cheddar

2 cups grated pepper jack – divided

4 oz cream cheese

S&P to taste

1-2 cups panko or other breadcrumbs

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DIRECTIONS

Heat the oven to 350 degrees.

Cook & cool the pasta.

Heat up 1 1/2 cups of BBQ sauce (reserve 1/2 cup to drizzle over the top later) & drop the vegan chicken in there.  Bring to a boil & the lower heat & simmer while you do the next things.  When you can, however, use two forks & shred the chicken in the BBQ sauce.

Warm the milk.

In another pan, melt the butter over med-high heat & then add the flour.  Whisk constantly & it should bet thick pretty fast.  Heat it until it starts to turn a golden sandy color.  Then, add the milk 1/2 cup at a time, whisking the whole time, until all the milk is incorporated & it is sorta thick – but still pourable.    Now add the beer the same way.  It could get frothy & bubble over so be careful.  It won’t get thick again once you add the beer.  Once it is all incorporated – add all the other ingredients – EXCEPT the BBQ chicken – and be sure to reserve one cup of pepper jack to top the dish.

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Spray a casserole pan with cooking spray & put the mac & cheese in.  If it seems too dry, stir in some milk.  I didn’t have to with this recipe.  Top with panko (and I spray them with cooking spray).  The one on the left is the one for this recipe.

Bake for about 25 minutes & then top it with the BBQ chicken & the reserved pepper jack.  Bake another ten minutes or so – or until the cheese is melted.

Drizzle with reserved BBQ sauce, if you desire.

Let it rest 5 minutes or so & serve that shit up!

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Cinnamon-Apple Cheddar Grilled Cheese Sandwich on Irish Raisin Bread with Orange & Fig Jam

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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So, yeah – it was St. Patrick’s Day – for what felt like a week.  By the actual day – it seemed obscene to mention it.  But it is seldom, if ever, obscene to mention melted, cheesy goodness!!

Here is what I had around – post festivities:

Leftover Irish Raisin bread

Leftover Cinnamon-Apple cheddar cheese

Orange-fig jammy spread

Awesome GMO-free, $7 a pound butter

And a powerful amount of indulgent self-pity.

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No photos of the leftover cheese exist except as it sits on the bread in the pan – here:

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My self-pity is very hard to photograph, though I assure you it exists.  I won’t get into what prompted it but I will say that this incredible sandwich went a long way in eliminating it.

The cheese sounds odd but you only taste cheddar at first.  Then – you think, “Hey!  Am I tasting cinnamon?”  And, as you swallow to consider that question – a delicate essence of apple haunts you.  Really quite nice.  But any cheddar will do.

I used this yummy orange-fig spread (usually found near the expensive cheeses) but any regular jam would do.

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So – here’s whatcha do –

You slice up some bread & cut the cheese thin.  Melt some butter in a frying or grill pan over medium heat & maybe spread some on the bread.  Put a slice of bread & cheese in that bad boy.

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Then slap some jammy goodness on the other piece of bread & put it, jam-side down, on the cheesy slice.  Maybe add some butter to the top.  Cover the pan to assure your cheese melts.  In a minute or two – press it together with a spatula & flip it.  Cook each side as long as it takes to get it to the golden-melty place you desire.

If your cheese is stubborn – a minute in a hot oven might fix that.

Slice it up, shove it your face & remember how much tastier it is than that wacky boiled meat people get into this time every year!

Slainte!

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Brie Quesadilla with Smashed Balsamic Blueberries

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This beauty is a three ingredient gem.  Of course, one of the ingredients is my Smashed Balsamic Blueberry Sauce but that is easy to make!  See?

Smashed Balsamic Blueberry Sauce

INGREDIENTS

6 oz fresh blueberries

1 shallot – minced

1/2 TBS olive oil

2 oz balsamic vinegar

1/2 tsp fresh rosemary – minced

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DIRECTIONS

Heat the olive oil in a small stock pot & saute the shallot until it softens.

Add the other ingredients & bring to a boil.

Lower heat & simmer about 5 minutes.  I used a potato masher & smashed about half the blueberries.  The edge of a wooden spoon would work, too.  Just be careful because this is a sticky, molten lava.

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See?  And the only other things you need are tortillas & brie.

I heated a tortilla in a dry pan, slathered it with blueberry sauce & some brie.  I folded it & compressed it with a pot lid, waited two minutes & repeated that on the other side.

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It was sweet & savory melty goodness.  I ate it standing up.  There are no calories that way.

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Smashed Balsamic Blueberry Sauce

3 Comments

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This is really easy & REALLY delicious & would go well on sweets (ice cream) or on chicken or fish or even grilled cheese sandwiches.  Try it!  Yummy!

Smashed Balsamic Blueberry Sauce

INGREDIENTS

6 oz fresh blueberries

1 shallot – minced

1/2 TBS olive oil

2 oz balsamic vinegar

1/2 tsp fresh rosemary – minced

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DIRECTIONS

Heat the olive oil in a small stock pot & saute the shallot until it softens.

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Add the other ingredients & bring to a boil.

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Lower heat & simmer about 5 minutes.  I used a potato masher & smashed about half the blueberries.  The edge of a wooden spoon would work, too.  Just be careful because this is a sticky, molten lava.

Now – get creative with how you use it!

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