In August, I blogged about not throwing away different types of food. Chicken bones can lead to stock, brown bananas make the perfect bread, etc. Tonight, I maximized some office leftovers and it resulted in a delicious dinner. 1.) leftover white barbecue sauce (from a Hog Heaven lunch) 2.) cheddar grits from Sunday night's dinner 3.) an extra lime that has been kicking around here for a week. These items (with a little love) made our dinner.
White barbecue sauce is pretty amazing. It is a mayo based sauce (pause for response) and nicely adheres to the meat while grilling, resulting in an incredibly moist chicken. Here is a quick recipe (not Clark-tested*) that looks good:
2 cups mayonnaise
1 cup apple cider vinegar
2 tablespoon lemon juice
3 tablespoons black pepper
1 teaspoon salt
1/2 teaspoon cayenne
I would likely jazz this up with some sea salt and Tabasco (obviously).
The highlight of dinner was a great cilantro lime vinaigrette salad dressing.
Small jalapeno pepper, seeded and coarsely chopped
1 clove garlic
3/4 teaspoon minced fresh ginger root
juice of a lime
1/3 cup honey
3 tablespoons balsamic vinegar
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil
S&P to taste
Blend jalapeno, garlic and ginger. Add honey, lime, balsamic and cilantro until well
blended. Stream in the EVOO and continue to blend, finish with S&P. So delicious!
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