Spicy Barbecue Bucatini with Caramelized Red Onions, Pulled Pork, + Smoked Cheddar Cheese

 

I realize that the recipe I am posting today sounds a little bit off and a little bit crazy, but doesn't some things that are called crazy, some of the best stuff? A lot of you pasta fanatics/lovers of food will turn your nose up or scoff at me for mixing Southern BBQ or Italian, but y'all, it totally works. Better yet, it is easy-peasy and the perfect meal to use leftover pork or any kind of BBQ meat (smoked chicken, brisket, etc). I started off by using some Bucatini Pasta, it's like spaghetti, but like on steroids. It is a little bit thicker, but the glorious part, by far, is that it has a hole through the middle. This is beneficial for many, many reasons, but mainly it rocks because the pasta sauce goes into the center and with every bite, you get the perfect ratio of pasta to sauce. Um, yum. But it's not just like you are going to throw in a pound of pasta, a shit ton of pork, and a bottle of BBQ sauce, it's more complex than that. I started off by caramelizing sliced red onions, which gives the pasta a nice, unctuous bite to the entire dish. The flavor is then boosted with other aromatics like fresh garlic and green onions before it is mellowed out with some crushed San Marzano tomatoes + tomato paste. After that mixture cooks down, it is then when you stir in your favorite BBQ sauce and some seasonings, to finish it off. I wouldn't recommend using any vinegar based sauces (like a North Carolina style) because the flavor might be slightly astringent and sinus-burning, so go with a sauce that is on the sweeter side because with the addition of the tomatoes, it will be much yummier. Now my Mountain Man + I obviously like to bring the heat when it comes to any recipe we make, so I added in one of my favorite condiments, Candied Jalapenos. These are literally the best little morsels you will ever put in your mouth... I know I've said that time + time again, but it is oh-so-true. Not only is this an easy leftover meal, but you can really make it all in just ONE pot, which doesn't happen around this joint often. SO TAKE ADVANTAGE OF IT :) Once you've finished the Barbecue Bucatini, place it into a serving bowl, drizzle it with some extra BBQ sauce, top it with a blanket of smoked cheddar cheese, fresh cilantro, and a few extra candied jalapeno rounds... and dinner is served!! I hope y'all enjoy it as much as our whole family did :)

For the Barbecue Bucatini:

1lb Bucatini Noodles (or spaghetti noodles if you can’t find those)

4T Unsalted Butter

2 Red Onions, Thinly Sliced

1lb Pulled Pork

6 Cloves of Garlic, Finely Diced

1 Bunch of Green Onions, Sliced

8oz Whole, Peeled San Marzano Tomatoes (crushed into smaller pieces by hand or diced)

3T Tomato Paste

¼C Candied Jalapenos, Finely Diced in a Food Processor (almost to a puree)

2-3C Homemade BBQ Sauce (or you can substitute in your favorite store-bought sauce)

½t Red Pepper Flakes

¼C Minced Fresh Cilantro, Divided (half will be put into the pasta, half will be used to garnished)

Smoked Cheddar Cheese, For Garnishing

Whole Candied Jalapenos, For Garnishing

BBQ Sauce, For Drizzling

Kosher Salt + Fresh Cracked Pepper, To Taste

Directions:

1. For the Pasta: In a large stockpot, bring water to a boil, making sure to add a good bit of salt to the water and a touch of olive oil. Cook the noodles according the package until they reach al dente. Strain the pasta and let them sit while you make the remainder of the dish.

2. Beginning the Dish: In the same stockpot that used to cook the pasta, add the 4T of butter and melt over medium heat. Add in the sliced red onions and a heavy sprinkling of kosher salt, and caramelize them for about 15-20 minutes, stirring constantly, so that they do not burn. Once they have caramelized, add in the garlic and cook for just a minute or two, and then toss in the pulled pork and green onions. Sautee these ingredients for about 5 minutes before adding in the crushed San Marzano tomatoes, tomato paste, candied jalapenos, BBQ sauce, and red pepper flakes. Let these flavors meld by simmering them on low-medium heat for about 10-15 minutes.

3. Finishing the Dish: After everything has cooked down, it’s time to add in the cooked Bucatini noodles into the pork + onions mixture, and toss to combine everything together. Add in the fresh cilantro and any salt & pepper to taste if it is needed.

4. Serving the Dish: Place the finished pasta dish into a bowl and garnish with a drizzle of a extra BBQ sauce, a mound of shredded smoked cheddar cheese, and a sprinkling of cilantro. If you want to make it extra spicy, you can top it with extra candied jalapenos. Eat it while it’s still hot! 

Homemade Roasted Vegetable + Brown Sugar Chicken Pot Pie wit Cognac Cream Sauce

Homemade Roasted Vegetable + Brown Sugar Chicken Pot Pie wit Cognac Cream Sauce

I have to say this, and I've probably said it before, but I'm not a fan of casseroles of any dish resembling the sort. That really just makes me a food snob, but that's okay. The first step it's admitting you have a problem. And I just do not like casseroles. HOWEVER, I do love Chicken Pot Pie. Homemade Chicken Pot Pie. With my recipe, it is far more in depth that any 'ole classic dish. I start off by rubbing some bone-in, skin-on chicken breasts with a brown sugar compound butter. I love the concept of mixing savory + sweet. It gives the chicken the perfect sweetness and caramelized skin. Also, the meat is perfumed by the brown sugar and adds just the slightly bit of molasses-y goodness to your cream sauce. 

brown sugar roasted chicken breasts.

Then, the filling is stock FULL of lots of roasted veggies like buttered leeks, carrots, celery, shallots, garlic, cubed sweet potatoes, sweet green peas, gourmet mushrooms, and fresh herbs. The creamy gravy or sauce is pretty standard to begin with... using milk, butter, flour, and chicken stock. But all of the ingredients come together and meld beautifully after some cognac and softened cream cheese are melted in. The cognac cooks out, but leaves a wonderful depth of flavor, while the softened cream cheese smoothes and rounds the sauce out, so it feeling like you tasting culinary velvet (if that's even a term). Once your filling is perfectly creamy, add in all of your brown sugar chicken pieces & roasted veggies. Now all you gotta do is pour it all into a prepared casserole dish and lay over some puff pastry (brushed with an egg wash), and just bake it until it is puffy, golden brown, + buttery. Y'all are really going to enjoy this, especially on a cold, rainy day like we have in Atlanta today!! Enjoy :)

puff pastry crust gorgeousness 

For the Brown Sugar Roasted Chicken:

4 Bone-In & Skin-On Chicken Breasts

4T Softened Butter + 2T EVOO

¼C Light Brown Sugar

Salt, Pepper, & Chicken Seasoning (to taste)

For the Chicken Pot Pie:

1 Stick of Unsalted Butter

2 Leeks, Cut in Half & Sliced

3 Large Carrots, Diced

3 Hearts of Celery, Diced

2 Large Shallots, Diced

4 Cloves of Garlic, Minced

1 ½lbs Sweet Potatoes, Peeled & Cut into 1inch Cubes

½C Cognac

2C Chicken Stock + 1C Milk

5C Brown Sugar Roasted Chicken or Leftover Turkey

1C Fresh Sweet Green Peas

1T Fresh Parsley + Fresh Thyme

1t Fresh Sage

8oz Mixed Gourmet Mushrooms, Roasted

Salt & Pepper, To Taste

1 Sheet of Puff Pastry, Thawed

1 Egg Yolk + 1t Water (for the egg wash)

Directions:

1. For the Brown Sugar Roasted Chicken Breasts: In a bowl, mash together the softened butter, olive oil, and brown sugar until a compound butter is formed. Wash and dry the chicken breasts and then toss them rub and coat them with the compound butter until completely covered. Heavily sprinkle the tops of the breasts wit salt, pepper, and chicken seasoning. Roast the chicken breasts in a pan in the oven at 350 degrees for 45 minutes. Once they have cooled, remove the skin and pull the chicken into shreds, and then set aside.

2. Reheat the oven to 425 degrees.

3. For the Chicken Pot Pie: In a stockpot, melt the butter over medium-high heat. Add in the sliced leeks and cook until softened and translucent. Next, toss in the carrots, celery, shallots, garlic, and diced sweet potatoes. Season with some salt & pepper and cook, stirring occasionally, until tender for about 10-15 minutes. Stir in the cognac, and then add in the flour and cook about 1-2 minutes until it has thickened and a slight roux has formed. Pour in the chicken stock and milk. Stir to combine and bring to a simmer for about 3-5 minutes, mixing until the filling thickens. Add in the pulled chicken, roasted mushrooms, sweet peas, fresh herbs, and seasoning (to taste). Transfer the chicken Pot Pie filling into your preferred serving vessel.

4. When ready to bake, whisk together the egg yolk and 1 teaspoon of water. Cut thawed puff pasty one inch larger in diameter than the chosen serving dish/vessel, and cut out a ½-1″ hole in center for venting. Center cut puff pastry over dish and crimp down around edge of dish to seal. Brush top of pastry with egg wash.

5. Bake in 425°F oven on baking sheet for 10 minutes, then cover lightly with aluminum foil and continue baking for another 30-35 minutes until the filling is bubbling and the pastry is brown and puffy.

6. Scoop into bowls and serve immediately while it is still hot.

Triple Decker Turducken Club Sandwich with a Trio of Roasted Chicken, Smoked Turkey, & Duck Confit, Finished with Cranberry-Jalapeno Relish, + Gravy-Soaked Stuffing Cake

Triple Decker Turducken Club Sandwich with a Trio of Roasted Chicken, Smoked Turkey,
& Duck Confit, Finished with Cranberry-Jalapeno Relish, + Gravy-Soaked Stuffing Cake

I'm back againnnnnnnn. Aren't y'all so proud? I know, I know (pats on the back), I am too. And this recipe, it's gonna be a goodie. I have said time + time again that the best part of Thanksgiving is the leftovers. So true. Can I get an amen to that?! Well, normally we keep it kinda casual and stuff some turkey, arugula, Boursin cheese, cranberry sauce, and a stuffing cake in between two slices of bread. This years, however, makes me never wanna go back. Yep, I said it. PS have y'all ever made a Turducken for Thanksgiving?? We did one year, and we loved it, but never made it again. That makes no sense whatsoever, but a true story nonetheless. Anyway, I wanted so badly to turn a Turducken into a sandwich... a thanksgiving leftover sandwich. a thanksgiving leftover club. A Triple Decker Thanksgiving Leftover Club Sandwich. THAT'S MORE LIKE IT. So what does the sandwich entail, you all are probably asking. Well, it includes proteins like roasted chicken, smoked turkey, duck confit, and thick cut bacon. How amazing is that?? Four meats, one plate. There's also some french toasted-gravy soaked-savory bread pudding cake (a crispy stuffing cake can be substituted as well) and herbed compound butter fried bread slices to build the many layers. Then you have three sauces: homemade roasted garlic aioli, dijon mustard, and some cranberry-jalapeno relish/sauce. A sandwich is never finished without the fillers, like frisee greens, seasoned tomatoes, Havarti cheese, and crumbled Boursin. This is mammoth. So big, there are actual directions to unhinge your jaw and devour the grub like an anaconda. It's really your choice, but pretty important if you're going to have success eating it. Yum, I want it back now. Make it STAT, y'all!! Enjoy :)

For the Turducken Club Sandwich:

Herbed Compound Butter Fried Bread (I used sourdough)

Homemade Roasted Garlic Aioli

Dijon Mustard

Mama Jones’ Famous Cranberry-Jalapeno Relish Mold (or any cranberry sauce)

Slices of Havarti Cheese & Crumbled Boursin Cheese (can substitute goat cheese)

Slices of Roasted Chicken

Applewood Smoked Thick Cut Bacon

Leftover Stuffing Cake, Cooked until Crispy & Drizzled with Turkey Gravy

Slices of Smoked Turkey

Shredded Duck Confit

Baby Arugula or Frisee Greens

Slices of Tomato (sprinkled with a little salt & pepper)

Directions:

1. Fry the two slices of bread (for one sandwich) in homemade herbed compound butter until it achieves a deep golden brown color. Fry one stuffing cake or slice of savory bread pudding dipped in a French toast batter (posted yesterday) until crispy. Set these three pieces of toasted bread aside on a cutting board, so you can begin the layering process.

2. Spread on the homemade roasted garlic aioli, Dijon mustard, and cranberry-jalapeno relish on the two slices of bread & stuffing cakes (making sure to use the cranberry slathered sourdough for the top of the sandwich). Starting from the bottom, with the mustard slathered sourdough, lay down a slice of havarti cheese, followed by some roasted chicken, thick cut bacon, frisee greens, seasoned tomatoes, crumbled Boursin cheese, and a drizzle of more roasted garlic aioli. Top that layer with the stuffing/bread pudding cake component, along with a drizzle of warm gravy, with slices of smoked turkey, shredded duck confit, frisee greens, seasoned tomatoes, crumbled Boursin cheese, and drizzle on some more roasted garlic aioli (if you like, it keeps the sandwich moist and flavorful). Finish with one last slice of havarti cheese and the layer of cranberry relish slathered bread, making sure it is a super thick schmear of the fruity compote because it gives great sweetness & acidity.

3. Stick a long toothpick into the sandwich, to hold it together (trust me you’re going to need it), and cut it into halves or fourths. Now, unhinge your jaw and devour this masterpiece only like an anaconda could.

And now for some pictures of our Thanksgiving celebration (better late than never)...

Thanksgiving Cornbread Stuffing Bread Pudding with Sausage, Apples, + Caramelized Leeks

Thanksgiving Cornbread Stuffing Bread Pudding with Sausage, Apples, + Buttered Leeks

Do y'all absolutely hate me?? I'm guessing that's the case... and I sincerely apologize. Blah blah blah, I know. I've been missing from the count and I'm trying to get back into the swing of things. That means blogging... regularly. So you probably have sooooo many questions--mainly why have I been MIA. Well, with the launch of my Etsy store, Haute + Heirloom, I have been slam-damn-packed. LIKE SERIOUSLY Y'ALL. If you haven't gotten the chance to check the store out, then please head over. I'm excited to announce that it has taken off and been uber-popular :) Yay, go me!! But today, I'm back... with a way-overdue recipe from Thanksgiving. I know, it's shameful, though it's far too delish not to share. This would be the perfect substitute for stuffing at your Christmas dinner table, so it's totally relevant. To get started, it's a play off of the popular holiday dish, but slightly different, because it is transformed into a savory bread pudding. Savory bread pudding is relatively new to the scene, mainly due to the fact that we all associate bread pudding as a sweet recipe. But y'all, don't fear it--embrace it!! It's my jam. Really. And to only make the situation better, the stuffing/bread pudding is loaded with cornbread, buttered leeks, sausage, caramelized apples, wine, fresh herbs, and a creamy custard. All of the components are soaked and baked until the middle is soft and smooth, but crusty and cooked throughout. I love the texture so much here. Sometimes stuffing/dressing can be far too dry or far too wet, this is substantial yet pillowy. You know what though, it's even better the next day!! Yes, it's very true... I love to slice up some of it, toss it in a french toast batter, and then fry it until golden brown & crispy. A french toasted-bread pudding-stuffing cake... OMG, melt in yo mouth. So, c'mon y'all, you gotta try this stuff, especially because I'm posting a recipe for the most killer Thanksgiving Club sandwich tomorrow. Don't wet your pants in excitement!! Enjoy :)

sliced up + ready to be french toasted :)

crispy fried sage

Oh just the most ridiculous Thanksgiving Club Sandwich

see dem layers??

You're gonna wanna piece of dat.

For the Thanksgiving Cornbread Straffing:

4C Stale Cornbread, Cut into 1-inch Cubes

4C Stale French Bread, Cut into 1-inch Cubes

2C Stale Crusty & Chewy Italian Loaf, Cut into 1-inch Cubes

1C Leeks, Cut into ½-inch Thick Slices (white & light green parts only)

2T Unsalted Butter

1T Olive Oil

1lb Ground Sausage (regular, spicy, or sage flavored sausage can be used)

2 Chicken & Apple Sausage Links, Cut into Small Cubes

1 Stick of Unsalted Butter

1 Large Vidalia Onion, Chopped

2 Ribs of Celery, Chopped

2 Granny Smith Apples, Diced (you can leave the skin on or peel it off)

2T Maple Syrup

5 Cloves of Garlic, Minced

1C White Wine

2T Fresh Sage, Minced

2t Fresh Rosemary & Fresh Thyme, Minced

1T Fresh Parsley, Minced

¼t Turmeric, White Pepper, & Paprika

5 Large Eggs

2C Chicken Stock (depending on how moist you liked your stuffing, you could add 1C more)

1 ½C Heavy Cream

1C Whole Milk 

Kosher Salt & Fresh Cracked Pepper, To Taste

Directions:

1. Preheat the oven to 400 degrees and spray a baking dish with Pam. Set it aside.

2. In a large mixing bowl, toss together the cubed cornbread, French bread, and Italian bread.

3. For the Caramelized Leeks: Place a medium sauté pan over medium-high heat. Add the leeks into the pan and season with salt and pepper. Sauté until the leeks begin to soften, about 5 minutes, and then reduce the heat to medium-low. Stir in the 2T butter. Cover and cook, stirring occasionally, until leeks are very soft, about 20 minutes. Remove the caramelized leeks into the bowl of cubed bread.

4. In a deep sauté pan, heat the olive oil over medium heat. Add in the ground sausage, making sure to break it up into small pieces and brown it well until completely cooked through. Remove the crumbled sausage by straining it from the fat in the pan, onto a paper towel to cool (making sure to leave the rendered fat behind to sauté the vegetables). Melt the stick of butter in the same pan and add in the chopped onions, celery, and apples, seasoning with a sprinkle of salt and pepper, and cook for about 5 minutes or until translucent or caramelized. Drizzle the maple syrup over the sautéed vegetables and toss in the minced garlic. Continue to cook, over medium heat, until the garlic softens slightly and becomes fragrant. Carefully pour in the wine, add the herbs and seasonings, and cook to reduce the liquid by half, about 5 minutes. Season with salt and pepper if needed. Pour this mixture into a bowl, along with the cooked sausage and bread.

5. Meanwhile, in another bowl, whisk together the eggs with the stock, heavy cream, and milk. Place the tossed, cubed bread into the prepared baking dish, making sure it’s an even layer and that each bread is mixed throughout. Distribute the vegetable-sausage mixture over the bread cubes, tossing well. Pour the liquid mixture over the bread (tossing a little to mix it well). Sprinkle the top with a little salt and pepper, if needed. Let the bread pudding soak for at least 3 hours, but can be soaked overnight and baked the next day.

6. Cover the baking dish with tin foil and bake for 15-20 minutes, and then remove the foil, and bake for another 20-30 minutes or until the dressing is cooked through and the top is crispy. Keep warm until ready to serve.