I now have it on good authority as well that the Nutty Plum Conserve from yesterday is delicious mixed into oatmeal. So there you go.
The recipe for the Asian plum sauce is from the Ball Complete Book of Home Preserving. It turned out very good. I only put in one Anaheim chile and I think I should have put in just a little more of a jalapeno or more chile period. I would like just a slight more bit of spice. The recipe from the Ball book is very similar to this one here on the internet. Try it out on chicken or pork or rice or ummmm, maybe a piece of mozzarella cheese that you are snacking on while cleaning your pots and stove. It was very good. Racer doesn't believe me, but what does any 11-year-old know?
Now the plum barbecue sauce was one that I was a little unsure of although I thought, in theory, that it should work out. I have a few recipes I want to try after I buy some more honey. (I totally spaced it when I went to the store today for my other ingredients. Always put everything you want on your list even if you are totally sure you will remember because that one ingredient with no substitution is in three of your recipes!) I went with this recipe from Bay Area Bites because it looked good and the title called to me. It really, really spoke to me. And I had all the ingredients. (Remember honey next time.)
I used my Cuisanart pressure cooker again. Funny story. My husband's cousin introduced us to this gadget and while I thought it was a neat toy, I wasn't ready to invest money and cupboard space into it. My husband was very into it, thought it would be a great purchase and bought it even though I told him not to. When he gave it to me, I even told him that I would never use it. So, umm, you can see how that has turned out. It's a great pot for freeing up the stove area, making soups and keeping them warm, making jam and sauce and it also does pressure cooking.
Anyways, I sauteed my onions and garlic, threw in the plums I pitted yesterday along with a spice bag mixture and some chiles and gave it an occasional stir. Very occasional since the pot it non-stick. For the chiles, I went with one Anaheim and one jalapeno. When it started to look mostly broken down and my Asian plum sauce was done, I used my immersion blender to blend it up and make it smooth. It turned out great.
I left one jar unprocessed since I am using my sous-vide (another product I told Dear Husband not to buy :) Are you seeing a trend here, too?). Anyways, using my sous-vide to do some pork butt for pulled pork sandwiches on Wednesday. Mmmmm, I can't wait. It's going to taste so good.
The taste is just a little sweet with quite a bit of savory and a nice heat that sits in your throat. I like that it doesn't burn your tongue. It just catches you in your throat and keeps you warm.
I should have taken more pictures today, but I wasn't thinking. But, trust me. Both recipes are very good and I'm excited to use them.