Thank you all so much for your supportive words on my last post! I think that with all your support, and of course the support of Adam and my family, I CAN DO THIS!!
So, in the spirit of going healthier, I knew that tonight’s dinner had to be a complete trifecta:
- A good balance of protein and vegetables
- Extremely delicious
- Easy to prepare
I had no idea where I was going with the meal when I purchased a trimmed bottom round roast, tomato paste, onions, broccoli, sweet potatoes, and goat cheese at the grocery store. Ok, that’s not completely true. I had a tiny idea.
Let’s start with the end result, shall we?
Image may be NSFW.
Clik here to view.
Is it pretty? Absolutely not. Did it smell and taste amazing? Absolutely!
Image may be NSFW.
Clik here to view.
I ended up with a slightly spicy, slightly sweet, oniony and tomatoey kind of barbecue sauce that I really should jar and sell. Or at least save so I can eat it on chicken, steak, or a brillo pad.
Improv BBQ Sauce
Ingredients
- 2 medium yellow onions
- 1 large or 2 small shallots
- 3 cloves of garlic, smashed
- 1 Tb. olive oil
- 1 15-oz can tomato paste
- 2 Tb. dark molasses, divided
- 1 Tb. sriracha
- 2 tsp. Worcestershire sauce
- 2 tsp. Kitchen Bouquet (or other “gravy browning sauce”)
- 1/3 c. apple cider vinegar
- 1 cup dry red wine
- 2 tsp. kosher salt, divided
- 1/2 tsp. black pepper
Directions
Peel the onions and shallots. Slice very thinly, preferably with a mandoline. Heat the olive oil over medium heat in a heavy bottomed pot. Add the crushed garlic and cook until aromatic and lightly browned. Add the sliced onions and shallots to the hot oil and garlic and sprinkle with 1 teaspoon salt. Lower the heat to medium-low and cook the onions until lightly brown and very soft. Add 1 tablespoon molasses, stir well, and cook another 2-3 minutes. Add the tomato paste, stir well, and cook until slightly browned, about one minute. Add the remaining ingredients and simmer over low heat until reduced by one quarter. Puree with a stick blender if desired.
I didn’t puree the sauce. Instead, I nestled my bottom round roast in the sauce, heated the oven to 375, and cooked the roast in the sauce in a covered pan for about 2 hours.
My improv dinner? Worked out just great!
Image may be NSFW.
Clik here to view.
I also made these:
Image may be NSFW.
Clik here to view.
But you’ll have to wait until next week for the recipe. And you may have to go somewhere else to find it! The ingredient list though is worth waiting for. I gave a few things away earlier in this post.
Yes, I’m a tease.
Sorry.
(not really!)
