Country BBQ Sundae

Dysphagia-friendly bbq sundae with mashed potatoes, pulled pork and bread on a white plate

This delicious dish combines all of the BBQ favorites: brown butter-infused summer sweet corn, minced sweet country BBQ pork and a tangy southern potato salad.

INGREDIENTS

6 SERVINGS 12 SERVINGS
Prepared Mashed Potatoes 3 cups 6 cups
Heavy Duty Mayonnaise 1/4 cups 1/2 cup
Yellow mustard 2 Tbsp 1/4 cup
Sweet pickle brine 2 Tbsp 1/4 cup
Thick & Easy® Level 5 Minced Pork, thawed
Item: 114403		 3 cups (1 bag) 6 cups (2 bags)
Sweet BBQ Sauce of choice optional 12 oz 24 oz
Thick & Easy® Bulk Pureed Corn, thawed
Item: 18637		 ½ of a 2 lb bag
(about 5 ½ cups)		 1 – 2 lb bag
Salted Butter 1 stick (8 Tbsp) 2 sticks (1 cup)

DIRECTIONS

HOW TO PREPARE

Whipped Potato Salad

  1. Combine mayonnaise, mustard and sweet pickle brine. Add to prepared mashed potatoes and blend well.
  2. Cover and let rest in refrigerator.

BBQ Pork

  1. Heat Thick & Easy® Level 5 Minced Pork per package instructions to 165°F.
  2. Combine heated pork and BBQ sauce in a large bowl and stir until well blended. Set aside and keep warm. NOTE: Before
    serving, always test for Level 5 using IDDSI guidelines. Add additional sauce if meat mixture is too dry or crumbly; or add a small
    amount of Thick & Easy® Instant Food & Beverage Thickener if too wet or thin.

Corn

  1. Heat the Thick & Easy® Bulk Pureed Corn per package instructions to 165°F. Pour into a bowl, cover and set aside.
  2. While corn is resting, place butter in a saucepan and melt over medium high heat. It is important to watch the butter during this
    process as it can burn quickly. Observe butter until it begins to brown and gives off a toasted nutty aroma, remove from heat
    immediately.
  3. Add browned butter to corn and mix until completely blended.

Assembly

Choose a bowl or walled plate.

  1. Portion 1/3 cup (#12 scoop) pureed corn into bowl.
  2. Top with ½ cup (#8 scoop) of BBQ pork and finish with about ½ cup whipped potato salad.
    To enhance the appearance, try placing whipped potato salad in a piping bag and piping in a swirled motion on top of BBQ pork.
  3. Reheat to serving temperature and serve warm.

Serving Size: 1/2 cup BBQ pork, 1/3 cup corn, 1/2 cup whipped potato salad

Calories: 640

Total Fat: 37g

Saturated Fat: 17g

Trans Fat: 0.5g

Cholesterol: 110mg

Sodium: 1300mg

Total Carbohydrates: 62g

Dietary Fiber: 3g

Total Sugars: 5g

Added Sugars: 2g

Protein: 19g

Vitamin D: 0mg (0% DV)

Calcium: 30mg (2% DV)

Iron: 1.9mg (10% DV)

Potassium: 260mg (6% DV)