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?
Is it pretty? Absolutely not. Did it smell and taste amazing? Absolutely!
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
- 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
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!
I also made these:
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.