One of my very least favorite things about making mayonnaise with a blender is the whole "very slowly pour in the oil in a super thin stream" part. It's far too meticulous for my liking. "It's so easy", they say..."it's fool proof!" Yeah. I call bullshit. Unless you have the patience to thinly pour out a cup of oil into a running blender for like thirty minutes, it's neither easy nor fool proof. I might just be incredibly challenged, but it's always a toss up whether or not I'm going to get that thick, glorious mayo consistency.
I just love a prideful Italian...it doesn't matter if you're first gen or if your father's mother's second cousin lived in Italy for one summer "back in the day" - any connection to Italy means that you've, at some point or another, bragged to someone (who, let's be clear, probably wasn't impressed) that your bloodstream is largely comprised of tomato sauce and pecorino. I'll unapologetically lump myself into the crowd who loves claiming the Italian heritage.
This salad dressing is brought to you in an attempt to recreate my favorite dressings from one of Charlotte's gourmet salad joints. I'm pleased to egotistically announce that mine is better. And probably better for you too...you never know what kind of vegetable oils or sugars are loaded into restaurant salad dressings.
While I'm partial to the vinegar or mustard based style of pulled pork (check out my Carolina BBQ Pulled Pork recipe), when it comes to baby back ribs, I'm alllll about that red sauce. I can easily put down an entire rack of tomato-based bbq slathered ribs in one sitting. No shame.
Honey mustard is one of my all time favorite condiments. The purpose of this creation was to come up with some kind of alternative to honey mustard. Now - honey mustard can be perfectly paleo approved when you make it yourself using real ingredients, but I just wanted to try something else out and see how I could channel that sweet mustardy flavor using other natural ingredients aside from honey (though, admittedly, honey still made its way into the ingredients list...but that's neither here nor there).
This is no joke. Usually I'm partial to the mustardy, Carolina-based BBQ (see my amazeballs, easy slow cooker Carolina pulled pork recipe here), but this tomato/blackberry-based bbq sauce sure does rival my mustardy bbq cravings. It is seriously divine. Throw it in a crock pot with some chicken and BOOM...blackberry bbq shredded chicken fit for anytime enjoyment. Even better, prepare your ribs with this crack sauce. Oh mer gerddd, blackberry bbq ribs. WHAT? Gimme dat. Doesn't it just sound so exotic and enticing? It's like...southern meets refined.