If I could choose to have only one salad for the rest of my life, this would be it! It’s a flavor explosion that goes well along side any number of dishes. This salad actually incorporates three different recipes, so it’s a bit more labor intensive than most of the concoctions you find here. But, man, is it worth it! Try it and you’ll be hooked, too!!
Here it is! The world premier of our new online video cooking series!! Please be sure to leave your comments, as we strive to improve the show with each and every episode. Also, be sure to view all the way through the credits for some added “bonus footage”.
Being a Caveman and all, I love to put meat on the grill or in the smoker. That said, I must challenge the purists who insist that good Pulled Pork has to be cooked via one of those methods. This recipe will prove that this dish doesn’t always have to be made in the great outdoors.
Anybody who’s ever been to a bar (or frat party) knows that Rum and Coke go together like milk and cookies. But, who knew that Rum and Root Beer could team up for a phenomenal barbeque sauce? Well, oh my, do they! Although this was developed specifically to go with my BBQ Rub-a-dub and Dutch Oven R&R Pulled Pork, it really stands up incredibly well on it’s own! Ribs, chicken, tri-tip … you name it. This sauce will make your taste-buds do a victory dance!
INGREDIENTS
2 Cups Root Beer
2 Cups Ketchup
2 Shots (3 Ounces) Dark Rum
1/4 Cup Molasses
1/4 Cup Brown Sugar
1/4 Cup Apple Cider Vinegar
2 TBSP BBQ Rub-a-dub (or the smokey rub of your choice)
1 Tsp Red Crushed Pepper
1/2 Tsp Cayenne Pepper
1/2 Tsp Sea or Kosher Salt
RECIPE
In a medium-large saucepan, combine all ingredients.
Turn the heat on medium and stir or whisk well until all ingredients are fully combined.
Continue to stir occasionally until just before sauce begins to boil. Reduce heat to low and continue to simmer uncovered for 2 hours. Be sure to continue stirring every 10-15 minutes.
When done, remove from heat for 15 minutes. Then serve, use to baste, or cover and refrigerate. Will last up to three weeks … but, probably not!
Prep Time = 10 minutes Cook Time = 2 Hours Makes 1.5 Quarts
Usually, I like to use the proprietary rubs offered by the folks at World Spice Merchants. However, in a pinch (ie. when I have forgotten to place my order) I’m forced to come up with my own creations. This is one of my favorites, developed originally for my Dutch Oven R&R Pulled Pork made with R&R BBQ Sauce, but it’s also good for any pork, beef, or even chicken Q-ing needs. Best of all, it’s super simple!
SIDE NOTE: I realize that I haven’t posted any actual recipes in a bit since we were on our two week, 2900 mile jaunt up to Idaho. Sure, there have been a bunch of great Road Trip Hits posted (and there is one more coming), but it’s time to share more Caveipes. So, over the next several days, I’ll be posting a few seasonal BBQ recipes for you to enjoy.
In a small bowl mix or whisk all ingredients together well. Then, spread liberally on your intended target. Cover and refrigerate a minimum of 4 hours (overnight is better). You should have enough rub for 5-6 pounds of meat or two racks of ribs. Pictured here encrusting some Country Style Pork Ribs.
Prep Time = 5 minutes Cook Time = n/a Makes 4 Tablespoons
Wherever you travel in the Mediterranean, from Lebanon, to Israel, to Turkey and beyond, Hummus seems to be a mainstay as a side dish and/or appetizer. For good reason … it’s gooooooooood! And so easy to make, as well. So, it only seems fitting that we wrap up our weeklong epicurean excursion to the Middle East with this Caveman’s version of a classic regional dish.
INGREDIENTS
1 16 Ounce Can of Garbanzo Beans (Chickpeas)
3 Garlic Cloves
3 Tbsp Tahini Paste
3 Tbsp Fresh Lemon Juice
2 Tbsp Olive Oil
1/4 Cup Garbanzo Bean Juice
1/4 Tsp Cayenne Pepper
1/4 Tsp Salt
1 Tsp Fresh Chopped Italian Leaf Parsley
RECIPE
Drain garbanzo beans, reserving 1/4 cup of the canning juice.
Squeeze and strain the juice from a fresh lemon until you have 3 tablespoons worth. About half a lemon usually does the trick. HINT: Again, I can’t stress enough how using Meyer’s Lemons in these recipes makes such a huge difference. Use them if at all possible.
Crush Garlic.
Place all ingredients, EXCEPT PARSLEY, into food processor.
Process on high setting for about 2-3 minutes, until mixture is creamy and semi-smooth.
HINT #2: This will never get as smooth as the Tahina Sauce. So, don’t over process it trying to get it to that consistency. A very slight grainy appearance is expected.
To properly plate when done, with a rubber spatula scoop out enough to more than cover the area of the serving plate. Smooth out the Hummus, kind of making a wheel shape out of the hummus. Be sure to leave a little round reservoir in the middle of the “wheel”.
Pour a little Olive Oil into the center reservoir. Then, dust dish with Paprika.
Finally, top hummus with finely chopped parsley and serve along side your favorite Mediterranean dish. Pictured here with Falafel, Pita Bread, Tahina Sauce, Caveraeli Salad, and Harif.
We hope you’ve enjoyed our culinary journey over the past week. We’ll be adding more recipes to this regional list in the coming weeks, including my promised Falafel recipe … I still need to try one more tweek before it is ready for public consumption.
Prep Time = 15 Minutes Cooking Time = n/a Serves 4-6
If you know me, you know that I love my hot sauce. From pepper sauces, to chili oils, to curries, I pretty much like ‘em all! So, it should be no surprise that a Middle Eastern variety makes a showing in this continuing tasty trip. This sauce (pronounced ha-REEF) also works great with Mexican, Asian, and seafood, besides the usual dishes it traditionally accompanies. Best of all, it is sooooooo easy to make!
INGREDIENTS
5 Large Jalapeno Peppers
3 Garlic Cloves
2 Tbsp Olive Oil
2 Tbsp Fresh Chopped Cilantro
1/4 Tsp Salt
RECIPE
Vein and seed jalapenos.
Chop cilantro.
Crush Garlic.
Place all ingredients into food processor.
Process on high for 1-3 minutes, until mixture becomes a coarse sauce.
We continue our culinary journey to the Middle East with the sauce derived directly from the Tahini Paste we learned to make yesterday. This is a great sauce to put on top of Falafel, Kabobs, Salads or just as a dip for Pita Bread. The great thing about Middle Eastern food is that it all just seems to go together so well.
INGREDIENTS
1 Cup Tahini Paste
3/4 Cup Water
1/2 Cup Fresh Lemon Juice (2-3 lemons)
3 Cloves Garlic, crushed
1/2 Tsp Salt
2 Tbsp Italian Broadleaf Parsley, finely chopped
RECIPE
Squeeze the juice from 2 to 3 lemons, through a strainer. You’ll need about 1/2 a cup. Set aside.
Peel, then crush three cloves of garlic. Set aside. NOTE: If you are going to use a blender or food processor for this recipe there is no need to break out a garlic press. Just take the side of your chef’s knife and apply pressure with your palm until it gives way.
Pour 1 cup of prepared Tahini Paste into food processor.
Add garlic and lemon juice to paste.
Puree until white and creamy on high setting.
Now, with the processor on a low setting, add salt 1/4 teaspoon at a time and slowly add water a 1/4 cup at a time.
Sauce is ready when white, creamy, smooth, and tangy to the taste. You can add more salt of lemon juice if needed, but it should be good to go as is. You can serve immediately, but I think it’s best after it’s been refrigerated for several hours in an airtight container. Should last about a week.
When you are ready to plate this sauce, drizzle some Olive Oil on top, dust with Paprika, and scatter some chopped parsley over it.
SIDE NOTE: I’m sure many of you are saying to yourselves, “Great, Cave! You’ve given us a paste and a sauce made from the paste … now what?!?!”. Can’t say that I blame you, but I have to give you all the base recipes so that by the end of this epicurean excursion you’ll be able to make everything you see here, save for the pita bread and the falafel, for a Middle Eastern feast.
Why no bread? Well, I just leave the baking to the Cavewoman. As for the falafel, I’m not totally happy with my recipe yet so it’s just not ready to share yet. But, I think I may have discovered the magic ingredient … if it works again I’ll share it immediately.
Tomorrow, Israeli Salad!
Prep Time = 15 Minutes Cooking Time = n/a Makes 2 Cups
Secret Ingredient Series: Mint #2 The second in a series of three recipes featuring a common key ingredient. For this inaugural installment we will be focusing on an oft overlooked herb: Mint. Normally, I am not a huge fan of the pungent herb because it is used too heavily in recipes. Personally, I like a hint of mint. If used correctly, though, it can really add the perfect subtle flavor to a dish!
INGREDIENTS
4 Medium Gala Apples (or any sweet variety)
1 Tablespoon Fresh Mint, minced
1/4 Small Lemon
2 Tablespoons Butter
1 Tablespoon White Sugar
1 Tablespoon Brown Sugar
1/3 Tablespoon Cinnamon
RECIPE
Peel, core, and slice apples. NOTE: I used Gala Apples for this, but any of the sweeter varieties, like Fuji or Red, will work.
Fill a large bowl about halfway with cold water. Squeeze the juice from lemon wedge into water. Place apple slices into liquid for about five minutes, then drain very well.
Mince mint. Set aside.
Melt butter in a large skillet over a medium flame. Place apple slices into pan. NOTE #2: Make sure water is completely drained from apple slices or the butter will burn very easily.
Evenly distribute white and brown sugars over slices.
Sprinkle cinnamon and mint evenly over apples.
Make sure all ingredients evenly coat slices. Continue to saute for 3-4 minutes.
Cover and reduce flame to low. Allow to cook undisturbed for 8 minutes. Check apples for doneness – they should be very soft but not complete mush.
When done, remove apples from heat and allow to cool for 5 minutes.
When cooled sufficiently, place slices into food processor. Use chopping blades on a low speed until desired consistency is achieved.
Either place into a bowl, cover, and chill until needed. Or, use warm for a great sauce on pork, lamb or chicken – I’ll even give you a recipe for one of those tomorrow! HINT: You might want to make extra if there are any short-people around. The Cavekids, almost singlehandedly, devoured this entire preparation!
Prep Time = 20 Minutes Cooking Time = 15 Minutes Serves 4-6
Great as a marinade, or as a topping sauce, for pork, fowl or game!
INGREDIENTS
2 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
1.5 Teaspoons Sweet Hot Mustard
1 Teaspoon Minced Garlic
1/2 Teaspoon Dried Thyme
Salt & Pepper to taste
RECIPE
Simply place all ingredients into a small bowl and mix well. NOTE: I almost always use fresh garlic in my recipes. However, there are occasions, such as this sauce, where I don’t want the overwhelming flavor of fresh garlic … just the hint of it (or I’m just too lazy to chop it ). That’s when I pull out the jar of pre-minced garlic. HINT: If using as a topping sauce, be sure to warm it up over a medium-low flame in a small sauce pan before using.
Prep Time = 10 minutes Cook Time = N/A Marinates/Tops 1-2 Pounds of Meat
With Passover quickly approaching, we are sharing a few recipes that we will be contributing to Cavemom’s Sedar.
INGREDIENTS
3 Cups Fresh Horseradish
1 1/2 Cup Vinegar
1/2 tsp. Kosher Salt
4 tsp. sugar
RECIPE
Peel and chop three cups worth of fresh horseradish root. Place into blender or food processor with fine chop attachment.
Add vinegar, sugar, and salt to blender. Process ingredients until pureed.
With a rubber spatula, spoon mixture into airtight container. HINT: Keep your face away from the blender/processor when you remove the lid. Unless, of course, you enjoy the tears you get when chopping onions … in that case, this will be quite a rush for you!
Cover mixture and refrigerate until ready for use. May be refrigerated up to 30 days. NOTE: This stuff is the real deal! It is kind of strong, but goooood!! This makes a great base for a creamed horseradish sauce for prime-rib or other roast beef dish … just add sour cream. It’s also good for spicing up a cocktail sauce or added to a soup/broth.
Prep Time = 20 minutes Cook Time = n/a Makes 4 Cups
