Chef Time!

Chef Time!

Monday, November 12, 2012

I’m Still A Bit Saucy


In all my years in the kitchen, I have managed to make my own sauces. Why? Especially when there are many bottled sauces as well as packaged mixes? Well, it just plain and simple. I like to make my own sauces for two reasons.
1) It’s cheaper to make your own and store it when ready to use.
2) I like to play with flavors and this is a sure way of doing just that.

Hickory smoked Barbecue Pork ribs

Hickory Smoked Barbecue Sauce
This barbecue sauce is great on ribs, burgers, steaks, chicken and chops; it uses liquid hickory smoke flavoring and is full of flavor. Use this as both, a glaze and a sauce.
1 tbsp. butter
½ small onion, minced
1 large garlic clove, minced
1 tbsp. chili powder
1 c. ketchup
¼ c. brown sugar, packed
2 tbsp. cider vinegar
2 tbsp. yellow mustard
1 tbsp. Worcestershire
1 ½ tsp. liquid hickory smoke flavoring
Pinch of cayenne pepper
Salt to taste
Melt butter in a saucepan over medium heat. When the foam subsides, add the onion, garlic and chili powder and cook, stirring until softened, about 5 minutes.
Add ketchup, brown sugar, vinegar, mustard, Worcestershire, liquid smoke and cayenne. Season lightly with salt and allow to simmer over low heat, stirring frequently until thick and glossy, about 15-20 minutes. Will keep, when tightly covered, in the refrigerator for up to one month.
Makes about 1 ½ cups.

honey mustard chicken wings

Honey Mustard Barbecue Sauce
How can a combination as simple as honey and mustard be so delicious? The answer, though not complicated, lies somewhere in South Carolina, where they’ve been making barbecue this way forever. It goes especially well with pork, but I also love it on chicken, beef, you name it. It’s all good. It’s usually served on the side, after the grilling is complete.
1 c. yellow mustard
¼ c. plus 2 tbsp. honey
2 tbsp. brown sugar, packed
2 tbsp. white vinegar
2 tbsp. lemon juice
½ tsp. ground ginger
¼ tsp. cayenne
Salt to taste
In a saucepan, combine mustard, honey, brown sugar, vinegar, lemon juice, ginger and cayenne. Season with salt and simmer over medium low heat until lightly thickened, about 10 minutes.
Will keep if tightly covered, in the refrigerator for up to one week.
Makes about 1 ½ 

Sweet Tomato Bourbon Barbecue Sauce
I love the sweet, boozy flavor bourbon imparts. Especially when combined with ketchup and spices, it makes a terrific glaze for all types of roasted or grilled meats and poultry.
2 tbsp. butter
½ c. onion, minced
1 large garlic clove, minced
1 tbsp. chili powder
1 ½ tsp. cumin
2 tbsp. tomato paste
¼ c. bourbon
1 ½ c. ketchup
½ c. brown sugar, packed
¼ c. cider vinegar
1 tbsp. lemon juice
Salt to taste
Hot pepper sauce
Melt butter in a saucepan over medium heat. When foam subsides, add onion, garlic, and cook, stirring until fragrant, about 30 seconds. Add tomato paste, and cook, stirring constantly until lightly caramelized, about 2 minutes. Stir in bourbon and allow to simmer until nearly evaporated. Add ketchup, brown sugar, vinegar and lemon juice. Simmer until thickened and glossy, about 30 minutes. Season with salt and pepper sauce. Will keep when tightly covered in the refrigerator for one month.
Makes about 2 cups.

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