This is the story of how I keep it real in the kitchen. I started with a craving for a local restaurant’s classic southern barbecue and ended up with tiny apple pies.
Chuck and I love going out for southern barbecue. Our local restaurant, JoBoy’s, serves amazing smoked meats and delicious homemade sides and desserts. The slow cooking results in a tender pulled meat that they pair with a homemade barbecue sauce. Basically, it is to die for.
Though I can’t reproduce the unique smoky flavor, I can make a similar meal at home fairly easily. I threw a pack of chicken thigh/leg quarters into the crock pot and made a sauce with the contents of the door of my refrigerator. some mustard, ketchup, brown sugar, cola, Worcestershire, fresh minced garlic, salt, and pepper, simmered on the stove and served in a gravy boat.
Emmi came over and we made these cauliflower latke thingies, but all dairy free. I have a ton of fake cheese right now. It helps me a lot. I loooove cheese. I might add another egg next time, but they turned out delicious and would be very good with eggs.
Once dinner was over, I loaded the bones and skins right back into the slow cooker, added come carrots, celery, and onion, and coated the contents with water. I cooked the broth overnight on low. The whole house smelled amazing! In the morning, I strained the bones and such out of the broth and shoved it into the fridge. The fat rose to the top and solidified, making it easy to spoon off.
This morning, I made a double pie crust and popped it into the fridge.
I wasted the rest of my day doing whatever unemployed people do, and then I made a PIE pot pie. I emphasize the pie because I don’t want you to confuse it with POT pot pie, which is a delicious Pennsylvania Dutch stew that is made with homemade noodles. Here are the steps I took to make my PIE pot pie:
Whoops, guess what? I had extra pie dough.
They are super sweet! I think they would be pretty with an icing drizzle on them.
And that is how the ADD mind works in the kitchen.