The Cardiologist's Wife

Plum Good BBQ Sandwiches

[ Post by Lisa Tedder ][ Post on September 18, 2013 ][ In Miscellaneous, Sauces ]

In a few days it will officially be fall but the temperatures are still warm enough for me to continue swimming for a few more days.  The breeze was a little cool but that didn’t stop me from swimming several laps this morning and I felt great afterwards!  Have you exercised lately?  With fall’s cooler temperatures and fewer insects, you have no excuse to get out and at least walk.  My back has felt pretty much normal since my fall in June and I have even been back riding my horse for a few minutes at a time.  Once it gets too cool to swim, I plan to start a Pilates class.  I have wanted to try Pilates for some time and since Jonesboro Pilates has moved to a location near my house, I have no more excuses about the drive taking up so much time.  You can expect a report on Pilates in the near future.

 

For those of you who don’t know or who may be new to this website, I also write weekly for Jonesboro.com, an informative website all about Jonesboro.  You should check out my post on the pneumonia shot this week

 

As always, I encourage people to eat better which means cooking for themselves and not reaching for processed convenience foods.  It won’t be convenient to spend all your time and money on doctors, hospital stays and medicines when you get sick from eating so poorly for years.  This recipe is an interesting twist on barbecue and was very easy and tasty.  We all liked the corn cakes and if you are eliminating gluten from your diet, you will appreciate this substitute for bread.  This recipe is also a great use for leftover pork or chicken.

 

Plum BBQ Sauce

4 large plums, washed, pitted and chopped

1 small jalapeño, finely chopped

1/2 chopped red bell pepper

1 garlic clove, minced

1/2 of a small onion, chopped

1 1/2 tsp. grated fresh ginger

3/4 cup turbinado sugar

1/4 cup balsamic vinegar

1 1/2 tsp. mustard

1 1/2 tsp. allspice

1 tsp. salt

Place all ingredients in a large stockpot over medium high heat.  Stir well until the vegetables begin to release their juices.  Cover and simmer 1 hour, stirring occasionally.

 

Buttermilk Corncakes

2 cups cornmeal

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 tsp. black pepper

1 1/2 cups buttermilk

2 eggs. lightly beaten

4 Tbsp. melted butter

2 Tbsp. canola oil

Blend dry ingredients in a large bowl.  In a separate bowl, whisk together wet ingredients except canola oil.  Pour into the cornmeal and stir till just blended.  Batter will be thick.  Heat oil on a griddle or large skillet over medium high heat.  Spoon about 1/4 cup batter onto hot griddle and cook as you would pancakes.

To make the Corncake BBQ sandwiches, shred some cooked pork or chicken.  Place meat on a hot corncake and top with warm plum sauce.  Though this is all very easy, it will impress your friends and family and look like you went to a lot of trouble.  Serve with slaw or a simple potato salad but go very easy on any mayo or skip it altogether.

Upadated on September 18, 2013