Roasted Beet Salad with Pineapple Vinaigrette

Beets are among my favorite foods but they're an item I rarely cook.  First of all, they're messy (see photo example after the jump) and they take quite a bit of time to prepare.  As such, I typically leave my beet consumption to the pros; but every so often I willingly risk stained hands and countertops for earthy goodness.

The salad I prepared earlier this week is fairly traditional - roasted beets, thinly sliced red onion and creamy goat cheese served over fresh spinach - but spiced up a bit with a tangy pineapple vinaigrette.  It's fresh, perfect for summer and worth the prep time - just be sure to invest in a pair of rubber gloves.  

Barbecue Galore!

Well, after a three month hiatus from the food blogosphere I'm back with several fantastic barbecue recipes just in time for summer.  I'll be honest - I haven't been cooking very much over the past few months.  There's been a bunch of travel and lots of nights out to eat that I just haven't had the time or motivation to cook anything of note.  And, yes, I may or may not have had macaroni and cheese a time or two.  Life gets busy!

Anyway, I have three sure-to-please recipes that will certainly make you look forward to weekend bbq's (as if you needed a reason, anyway).  Here we go:

• Pull Pork with Rhubarb Red Wine BBQ Sauce
• Beef Brisket with Rhubarb Red Wine BBQ Sauce
• Spicy Sweet Potato Fries

And, for kicks, here's a link the Rhubarb Red Wine BBQ Sauce.  I just can't get enough of this stuff!

Spicy Sweet Potato Fries

Looking for a quick, easy, and flavorful side dish now that you have recipes for both pulled pork and beef brisket?  Try out these spicy sweet potato fries - they're the perfect compliment for any southern meal.

Pulled Pork with Rhubarb Red Wine BBQ Sauce

Okay - ready for round 2 of the glorious Rhubarb Red Wine BBQ Sauce?  This time, I made it for my parents over Memorial Day weekend in NJ with pulled pork and a traditional mustard-based coleslaw.  I mean, nothing welcomes summer like a down-home southern dish north of the Mason-Dixon line.  Well that, or a Snooki sighting but we just can't have it all, can we?

Anyway, the pulled pork turned out better than the beef brisket I made a few weeks earlier.  This is definitely a direct result of my parents far-superior cooking facilities and supplies; and perhaps getting minutely better at navigating the vast world of barbeque.

Beef Brisket with Rhubarb Red Wine BBQ Sauce

In my last post, I raved about the Rhubarb Red Wine BBQ Sauce that I'd been waiting all year to make.  Well, I've made it twice so far and the first time was for a dinner party with my dear friends Michelle, Steve, Peter, Chris, and Sarah (who make up five of my 16 loyal followers).  The sauce was used with beef brisket and I must say that the meal was very well received!

Like all barbeque, this dish takes time.  My brisket was made with a stovetop/oven combo but I'd highly recommend using a crock pot, if such luxuries are available, for two reasons:  (1) my brisket was a bit tough, perhaps it was cooked a bit too long, but I believe the crock pot helps in this arena; and (2) you won't have to stay in the house on heartbreakingly beautiful days like I did.  Either way, brisket is a real treat that we should indulge every once in a while...

Rhubarb Red Wine BBQ Sauce

Last spring, my coworker Lisa gave me a bunch of rhubarb from her CSA.  It was the first time I'd ever seen the stuff up close and I had no idea what to do with it.  Sure, I've heard of rhubarb pie but I'm not much of a baker so I set out to find ways to use rhubarb outside of the dessert world.  Thanks to my favorite cooking site, Food 52,  I found this fantastic Rhubarb Red Wine BBQ Sauce that complimented pulled pork so well that I've been daydreaming about the day rhubarb hit the shelves of Whole Foods (it's only available in late spring and early summer).

The sauce is easy enough.  I've tried it on both pulled pork and beef brisket and its unbelievable on both.  My only advice is for you to RUN (don't walk!) to the nearest grocery store and pick up some rhubarb before it's too late...and try this dish!