Low Country Style BBQ Sauce

This is delicious brushed on chicken and fish during the last few minutes of grilling. Stir it into pulled pork and go to town.

  • 6 T avocado oil
  • 2 C onion, chopped
  • 1 clove garlic, minced
  • 1 – 2 tsp Nola blend
  • 1/2 tsp fennel seeds, optional
  • 6 T wine vinegar
  • 3 T brown sugar
  • 2 T Worcestershire sauce
  • 2/3 C tomato ketchup
  • Juice of 1 lime or lemon

1)Heat oil in a sauté pan over medium heat and add the onions and sauté until tender and turning translucent 5-10 minutes. Add the garlic and sauté another minute, add the Nola blend, fennel seeds if using and the salt and pepper; sauté another 2 minutes until fragrant. Stir in wine vinegar, brown sugar, Worcestershire sauce, ketchup and lime or lemon juice and simmer until slightly thickened, 15 minutes. Season to taste with more salt and pepper if needed. Transfer to a clean jar and store in the refrigerator. It will keep for several weeks, if it lasts that long!

Low-Country Shrimp

  • 1 lb medium to large shrimp, shelled
  • 2 tsp Nola blend
  • 2 T oil, olive or avocado
  • 6-8 green onions, chopped
  • 2 C fresh or frozen corn kernels
  • 2/3 C Low Country style BBQ sauce (recipe below)
  • 1/3 C heavy cream, or full fat coconut milk

1)Toss shrimp with Nola blend in a mixing bowl and set aside to marinate.

2)Heat oil in a sauté pan over medium heat and cook onions about 2 minutes or until they turn bright green and tender. Add the shrimp and cook until pink 3-5minutes. Add the corn and sauté another minute. Reduce heat to simmer and add BBQ sauce and cream. Mix and heat to combine flavors. Serve immediately over grits or steamed rice.

Hippy Dressing

  • 6 T tahini
  • 2 T fresh lemon juice
  • 1 T oil, olive or avocado, cold pressed
  • 3 T tamari or soy sauce
  • 9 T water
  • 1 tsp Nola blend

Blend tahini with lemon juice until incorporated into a smooth paste. Add oil and then water in a thin stream. Once blended, add the Nola blend and enjoy.