Barbecue PIzza Sauce

I'm a huge proponent for using as many fresh ingredients as possible, including and especially condiments.  Whenever I have time, I like to make a big batch of my favorite sauces instead of having to search through labels at the grocery store for products without processed ingredients.  So I decided to tackle a summertime favorite, barbecue sauce

I did a riff on what I consider barbecue sauce (not a southerner by any means) by using crushed tomatoes instead of ketchup and lots of apple cider vinegar.  After simmering for a couple of hours, the sauce is thick and tangy and great for pizza!

Jerk Pork Loin

I can't lie, I'm very intimidated by jerk seasoning.  Ever since a harrowing jerk experience in college where I was reprimanded by a Jamaican chef for drinking water after every bite of his chicken, I've stayed away from all things habanero.  However, I'm not one for being afraid of an ingredient.  It was time to conquer the pepper and the jerk! 

Jamaican jerk spice typically contains really hot peppers like habaneros and scotch bonnets, allspice, and other various spices.  I started reading around, finding what I liked best, and played with my food processor until I got a great wet jerk marinade.  The most important thing is to taste while your making the marinade to ensure you can handle the jerk.

Summer Creamed Corn

As much as I love the convenience of frozen corn, there is nothing better than sweet fresh corn.  Which is why I was so happy to dig into the 6 for $2 corn display at the grocery store and get my shuck on.  While grilled corn with chile lime butter will always be my favorite, there is something to be said for corn that can be a condiment.

Summer Creamed Corn