Chocolate-Peanut Butter Cheesecake
Dream with me for a moment... A warm and sunny summer day, sitting in the backyard, sipping a beer, and tending fire to my grill. The image almost brings a tear to my eye. Or maybe that tear is because I am using up the last of my hickory smoked pulled pork from the freezer. Or maybe it's because I know I won't be smoking any meat anytime soon because my grill is still covered in several feet of snow! Yeah... the latter is the tear jerker.
The only thing that can make me feel better at this point is a Sunday dinner that is reminiscent of summer barbecues and flavors. Cue the southern classic-- Brunswick Stew. It is a thick vegetable stew with various meats. It is more commonly served as a side dish, but with all those veggies and meats, I like serve it as a main dish. The meats can range anywhere from chicken to squirrel. I'm not quite so sure about the squirrel, but I do use chicken and I raided my freezer for the last of the pork. As far as the vegetables, I use the traditional tomatoes, lima beans, and corn. What really makes this recipe stand out is the addition of hickory barbecue sauce to the base. It makes it very rich in flavor and helps thicken the sauce. Season with some good hot sauce to taste and keep dreaming of those warm summer days with every bite.