So I just came up with this name and I love it. It’s a sauce you make to toss things like, in last night’s case, brussel sprouts in! I’ve done a really great one for Brussels before – harken back to the lemony dinner a couple months ago. So many things can work for a toss sauce, I wouldn’t even know where to begin!! Last night, I did a BBQ style “toss sauce” to go with some re-braised pork. Start by roasting the Brussel sprouts til they look like this:
To go along with, I re-braised the leftover pork that I grilled the night before after a long, slow cook in the oven. For the original dish, I used two hunks of boneless pork ribs, seasoned them up and added BBQ sauce and white wine.
I slow cooked in a BBQ marinade of the BBQ sauce, honey mustard, white wine, and some jerk seasoning in the oven on 250 for about 3 hours.
Since the pork had been braised, you just need that firey crust and the lovely grill marks! Used these leftovers for my re-braise last night. I simmered the chunks of pork in a pan with some more BBQ, tomatoes, and white wine.
And a nice Cabernet Sauvignon by Greystone (affiliated with the Culinary Institute of America in California, where I think they make it, and distributed by Markham Vineyards right across the street). It’s good and very inexpensive.