Ah, the first Lenten potluck of the year! I was SO looking forward to it, and I even made my dish the night before instead of rushing home with 1 hour and fifteen minutes to try to whip something up. I just needed to throw it in the oven during Presanctified Liturgy. In fact, I was feeling so relieved, I decided I had time to make rolls to go with my pulled jackfruit in Caroline BBQ sauce in case anyone wanted to make a sandwich. Well, just goes to show nothing ever goes the way I plan it, but it wasn’t as bad as it could’ve been… And it started out very promising. I show you:
I started with four cans of jackfruit in brine, drained.
I recommend draining it in a colander because next you need to squeeze out as much of the brine as possible. When you’ve finished squeezing, put the jackfruit in a bowl and begin pulling the pieces apart so it looks like pulled or shredded pork.
For the Caroline BBQ sauce, I modified a random recipe I found googling the other night. Here’s my version:
balsamic vinegar, apple cider vinegar, water & ketchup (homemade or store bought),
salt, garlic powder, and a few shakes of black pepper.
Frank’s Redhot Sauce,
This sauce doesn’t normally call for oil, if we were using pork it would provide its own fat. But we’re using jackfruit, so I added 1 heaping Tbsp of tahini. Because of this you may need to adjust the other ingredients to cover a very mild sesame flavor (you could also add even more tahini and adjust, if you want more fat).
Add to jackfruit.
Stir to coat.
On oil days I would saute onions and bell pepper to top my sandwich, but there’s a simple alternative to sauteing or frying.
Just mix it into the jackfruit. Cover and marinate overnight.
So even after running home and making the dough for the rolls, I *still* got back to church early. I spread the jackfruit on a parchment-covered baking tray and popped it in one of our commercial convection ovens at 350 with the fan on low, rolled my dough into cute little rolls (I’ll post that recipe next), and went over to the chapel. I have baked things during Presanctified Liturgy before. It usually works out. This time I could smell the BBQ sauce almost as soon as I stepped out of the chapel. I was feeling pretty pleased with myself. Then I opened the oven.
I burned it! I should’ve known even on the low setting those ovens bake everything SO quickly! I just stood there staring at the pan for a long time before deciding to trash it and just be happy I also had the rolls. Next thing you know everyone’s coming to the hall and making comments about the wonderful smell of Carolina BBQ sauce in the air. Well, I had only dumped the charred remains back in my bowl, not in the garbage, and if you can believe it…people still wanted to eat it!
So there it is in a little dish on the buffet table – I only put out a portion of it because I figured no one would really eat it, but the dish was empty at the end of the night. So I decided to name this dish after the person most adamant I put it out instead of trashing it 🙂
I’m really trying to keep it light this year, so I had my guacamole and hummus with carrots (I know, I know – anathema). The beautiful medjool dates were my dessert. The soup is lentil curry with potatoes. I also tried a vegetable soup – I don’t remember exactly what was in it, but it was blended and had a great creamy texture and lovely orange hue. I had to only eat half a bowl of each because I also wanted to try the third soup, a spicy lentil chili. I was too full to try the pasta, so I’m hoping it will make another appearance. I also missed out on a salad and a couple fancy-looking breads (didn’t even have room in my tummy for one extra piece of antideron). Oh, and there was CANDY.
Next week I might just have to take only one bite of everything so I can try it all. Also trying to decide if I want to do the jackfruit again and see if I can Not burn it. I bought a bunch of other interesting ingredients from the Asian market the other day, though, so it might have to wait til next year.
1 C balsamic vinegar
1/2 C apple cider vinegar
1/2 C water
1 Tbsp maple syrup
1 tsp salt
1/2 tsp garlic powder
a few dashes of black pepper
Frank’s Redhot Sauce to taste
1 Tbsp tahini
In a medium bowl, whisk ingredients together to combine.
4 20oz cans jackfruit in brine, drained & pulled
1 to 2 small sweet onions, sliced
1/2 bell pepper, sliced
Carolina BBQ sauce
Drain jackfruit into a colander. You may wish to give it a little squeeze to get out the excess brine before pulling – pull apart as you would pulled pork. Place jackfruit in a large bowl with sliced veggies. Add BBQ sauce, stir to coat. Allow to marinate for at least one hour, but overnight is best.
Spread in a single layer on a large parchment-covered baking tray, and bake at 350 until veggies are tender and jackfruit is browned (in a regular oven this should take 45 minutes to an hour, unless you really want it blackened!). You may want to turn it a couple times during baking. Serve with rolls to make sandwiches (Tasty Buns recipe here)