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Make Your Own Barbecue Sauce

partysugar — Mon, 13 Jul 2009 03:30:44 -0700

I'm with the majority: I love barbecue sauce. Not just any barbecue sauce, but homemade finger-licking good barbecue sauce. Every Summer, I end up making some random recipe and become totally obsessed with it. Last year I was all about Barefoot Contessa's simple sauce and the Summer before I was crazy for Everyday Food's recipe. Currently, I can't get enough of Steven Raichlen's coca-cola barbecue sauce.It's easy to make and tastes divine. Although there is no vinegar in the ingredient list, the sauce has a delightful tanginess and rich thickness. Liquid smoke provides a depth of flavor. If you're a fan of this style of slightly sweet and piquant (it's not spicy) barbecue sauce I highly recommend you make it. Seriously it only takes 10 minutes. Learn how it's done now.

Fast & Easy Dinner: Barbecued Salmon With Nectarine Salsa

partysugar — Tue, 07 Jul 2009 06:50:58 -0700

One of the ways my dad first introduced our family to fish was by serving it with a fresh fruit salsa. He would take a mild flaky fish, like mahi mahi or halibut, and top it with a mixture of pineapple, strawberries, and melon. This recipe applies the same technique to grilled salmon. The sweetness of the nectarine and blueberry salsa balances out the spiciness of the barbecue sauce. Pecans - an interesting addition - provide a much-needed crunch. For a complete meal, serve with a side of lightly dressed mixed greens. Check out the recipe here

Barbecue Sauce: Love It or Hate It?

partysugar — Sat, 30 May 2009 04:00:45 -0700

During the Summer, my favorite fast and easy dinner is barbecued chicken. The combination of juicy, succulent meat with the sweet, smoky, sticky sauce is utterly divine.

But, I happen to love barbecue sauce, be it bottled or homemade. How do you feel about the grilling condiment?

Source

Fast & Easy Dinner: Barbecue Portobello Quesadillas

partysugar — Thu, 09 Apr 2009 07:50:28 -0700

With their meaty texture and wide availability, mushrooms are often a go-to ingredient in vegetarian cooking. However, as with chicken, it can be easy to get stuck in a rut cooking the same boring mushroom dishes.

Not true with this recipe: it takes chunks of portobello mushrooms and sautes them with onions until soft and tender. These veggies are mixed with a spicy chipotle barbecue sauce before being folded into a tortilla. For extra heat, use pepper jack cheese instead of Monterey jack. Get the recipe when you read more.

Barbecue Portobello Quesadillas
From Eating Well

Ingredients

1/2 cup prepared barbecue sauce
1 tablespoon tomato paste
1 tablespoon cider vinegar
1 chipotle chile in adobo sauce, minced, or 1/4 teaspoon ground chipotle pepper
1 tablespoon plus 2 teaspoons canola oil, divided
1 pound portobello mushroom caps (about 5 medium), gills removed, diced
1 medium onion, finely diced
4 8- to 10-inch whole-wheat tortillas
3/4 cup shredded Monterey Jack cheese

Directions

Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes.
Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.
Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.
Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.

Serves 4.

NUTRITION INFORMATION: Per serving: 311 calories; 13 g fat (5 g sat, 6 g mono); 19 mg cholesterol; 43 g carbohydrate; 11 g protein; 5 g fiber; 710 mg sodium; 771 mg potassium. Potassium (22% daily value), Calcium (19% dv). 2 1/2 Carbohydrate Servings

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Fast & Easy Dinner: BBQ Baked Beans and Sausage

partysugar — Wed, 04 Mar 2009 06:50:17 -0800

This affordable recipe turns an ordinary can of beans into a spectacular yet simple meal. With the help of supermarket sauces like barbecue sauce, tomato paste, and molasses, rinsed navy beans take on a sweet, smoky flavor. Combine with greens, onions, and chicken sausage for a dish that is balanced and filling. Before heading to the store, raid your fridge and pantry for the ingredients - red or white beans can be used instead of navy beans and really, any thick, juicy sausage will work wonderfully in this recipe. To check it out, read more.

BBQ Baked Beans and Sausage
From Eating Well

Ingredients

1/2 cup prepared barbecue sauce
1/2 cup water
2 tablespoons tomato paste
1 tablespoon molasses
1/8 teaspoon salt
Freshly ground pepper to taste
1 tablespoon canola oil
1 medium onion, chopped
4 cups chopped collard greens (about 10 ounces), tough stems removed
9 ounces cooked chicken sausage links (about 3 links), halved lengthwise and sliced
2 15-ounce cans great northern or navy beans, rinsed

Directions

Whisk barbecue sauce, water, tomato paste, molasses, salt and pepper in a medium bowl.
Heat oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes.
Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.
Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes.

Serves 4.

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Fast & Easy Dinner: Beef and Cabbage Wraps

partysugar — Tue, 02 Sep 2008 06:45:25 -0700

If BBQ gurus Pat and Gina Neely were to make a Mexican burrito, it would probably look a lot like this dish. The filling is a simple mixture of ground beef, onion, corn, and bottled barbecue sauce. Instead of a salsa or guacamole topping, a heaping spoonful of crunchy coleslaw is placed atop the meat.

Although cheese isn't on the ingredient list, a sprinkling of cheddar cheese is a welcome addition. To look at the recipe, read more.

Beef and Cabbage Wraps
From Better Homes and Gardens magazine

Ingredients

8 8-inch flour tortillas
12 oz. lean ground beef
1/2 cup chopped onion (1 medium)
1 cup frozen or fresh whole corn kernels
1/2 to 2/3 cup bottled barbecue sauce
2 cups packaged shredded cabbage with carrot (coleslaw mix)

Directions

Wrap tortillas tightly in foil; place on baking sheet. Heat in 350 degrees F oven 10 minutes or until heated through.
Meanwhile, in large skillet cook beef and onion until beef is brown and onion is tender. Drain. Stir in corn and 1/3 cup barbecue sauce. Cook and stir until heated through.
To serve, spread one side of tortillas with some of the remaining barbecue sauce. Spoon about 1/2 cup filling on each tortilla. Add shredded cabbage mix. Roll to make wraps.

Makes 4 wraps.

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Fast & Easy Dinner: Barbecued Chicken Burritos

partysugar — Fri, 11 Jul 2008 10:30:00 -0700

On your way home from work this afternoon, pick up a rotisserie chicken and whole wheat tortillas. When you arrive, take some help from your pantry and make this delicious burrito for dinner. Filled with canned beans, yellow corn, barbecue sauce, and sour cream, it's hearty and scrumptious. This recipes also makes a great use of leftover barbecued chicken. To get your weekend started, serve with a cold beer, chips, and salsa. For the recipe, read more.

Barbecued Chicken Burritos
From Eating Well

Ingredients

1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
1/2 cup prepared barbecue sauce
1 cup canned black beans, rinsed
1/2 cup frozen corn, thawed, or canned corn, drained
1/4 cup reduced-fat sour cream
4 leaves romaine lettuce
4 10-inch whole-wheat tortillas
2 limes, cut in wedges

Directions

Place a large nonstick skillet over medium-high heat.
Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito.
Slice in half diagonally and serve warm, with lime wedges.

Serves 4.

NUTRITION INFORMATION: Per serving: 353 calories; 9 g fat (3 g sat, 3 g mono); 82 mg cholesterol; 40 g carbohydrate; 33 g protein; 5 g fiber; 579 mg sodium.

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Fast & Easy Dinner: Barbecue-Sauced Burgers

partysugar — Fri, 04 Jul 2008 04:00:27 -0700

Happy 4th of July! Making a delicious all-American meal doesn't have to take all day: this juicy, grilled burger is ready in just twenty minutes. Instead of mixing the ground beef with minced vegetables, the meat is seasoned with a store bought horseradish mustard. The recipe tops the burger with white cheddar cheese, arugula, and red onion, but feel free to dress the pattie to your liking. To enjoy this classic dish tonight, read more.

Barbecue-Sauced Burgers
From Better Homes and Garden magazine

Ingredients

1 lb. lean ground beef
1 to 2 Tbsp. horseradish mustard
3 to 4 oz. white Cheddar cheese, sliced
4 hamburger buns, split and toasted
1/4 cup barbecue sauce
Arugula, tomato slices, and/or red onion slices (optional)

Directions

In a large bowl combine beef, horseradish mustard, and 1/4 tsp. each salt and black pepper; mix well. Shape into four 3/4-inch thick patties.
For charcoal grill, grill patties on rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160 degrees F), turning once.
Top burgers with cheese during the last 1 minute of grilling. For gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.
Serve on buns with barbecue sauce. Add arugula, tomato and/or onions.

Serves 4.

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Sunday BBQ: Barbecued Ribs

partysugar — Sun, 25 May 2008 06:00:20 -0700

With Memorial Day being the unofficial start of Summer, it's time to step away from the stove, go outside, and get grilling. To encourage just that we've decided to change things up: instead of featuring a complicated Sunday Dinner, we'll be giving you the best barbecue recipes.

Let's start with a crowd-pleasing classic: barbecued ribs. Succulent and smoky, these ribs are seasoned with both a rub and a homemade bbq sauce. Sound delish? Get the recipe now - read more.

Barbecued Ribs
From Fine Cooking

Ingredients

For the ribs:
2 to 4 slabs of spareribs, preferably with tips attached
For the rub:
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 cup seasoned salt
2 Tbs. garlic salt
1 Tbs. onion salt
1-1/2 tsp. celery salt
1/4 cup sweet Hungarian paprika
1 Tbs. chili powder or seasoning
1 Tbs. freshly ground black pepper
1-1/2 tsp. rubbed dried sage
1/2 tsp. ground allspice
1/4 tsp. cayenne
Pinch ground cloves
For the sauce:
1/3 cup packed dark brown sugar
1/4 cup white vinegar; more to taste
2 Tbs. Worcestershire sauce
1 Tbs. prepared yellow mustard
1 Tbs. chili powder or seasoning
1-1/2 tsp. freshly ground black pepper
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. cayenne
1/8 tsp. ground mace
2 Tbs. honey
2 cups tomato ketchup

Directions

To make the rub: spread the light brown sugar on a baking sheet and let it dry out for an hour or two to keep it from clumping.
Sift the brown sugar and the remaining rub ingredients together in a bowl; you may have to do this in batches. Stir to combine. Alternatively, put the ingredients in the food processor and pulse to combine.
To make the sauce: in a large saucepan, combine all the sauce ingredients. Heat over medium, stirring well to mix and dissolve the spices.
Reduce the heat and simmer the sauce, uncovered, for 30 min., stirring occasionally.
To prepare the ribs: remove the thick membrane covering the bone side of the slab: Separate the membrane at one end of the slab by slitting it with a knife and forcing your fingers underneath it. Pull it down the length of the slab and discard it. Find the skirt -- the meaty flap that curves down the bottom of the meat side -- and trim off the thick membrane on its edge. Using a sharp knife, cut off the rib tips, cutting parallel to the bottom of the slab. Cut the rib tips into several pieces.
Sprinkle the spice rub amply over both sides of the ribs and tips.
To prepare the fire: using a chimney starter, light 40 to 50 pieces of good-quality lump charcoal. When the coals are glowing, remove them from the starter and stack them on one side of the grill. If you don’t have a chimney starter, stack the charcoal around some crumpled newspaper in a pyramid on one side of the grill and light the newspaper. The coals will be hot in 20 to 30 min.
Add 3 or 4 hand-size pieces of apple or oak hardwood, preferably a little of both, to the stack of coals. Put a pie pan full of water next to the coals. Position the grate so that one of the holes is over the coals so you can add coals and wood chips as needed; otherwise, you’ll have to lift the grate.
When the coals are about 90% white, position the ribs on the grill anywhere but directly over the coals.
Cover the grill with the lid, making sure that the air vent is on the side away from the fire.
Cook the ribs for about 2 hours, maintaining a temperature of 230° to 250°F by adjusting the air vents on the grill as needed. Opening the vents lets in more oxygen and raises the temperature. Add more coal if the temperature drops below 230°F. You’ll likely need to add 15 to 20 coals about 30 minutes after putting the ribs on.
After about 2 to 2-1/2 hours, turn the ribs over. Add some more coals and a few more pieces of hardwood to the fire. Continue cooking the ribs about another 2 hours.
To see if the ribs are done to perfection, take off one of the tip pieces and taste it. You can also tug on one of the ribs; if the meat is cooked, you should be able pull the rib away with ease.
If you want to glaze the meat with the barbecue sauce while they’re cooking, pour some of the sauce into a separate container (to avoid contaminating the whole batch) and brush it on both sides of the ribs about every 15 min. during the last half hour of cooking. Alternatively, you can serve all of the sauce on the side.
Remove the ribs from the grill and let them sit for about 10 min. Cut the slabs into individual ribs and serve hot with extra barbecue sauce on the side.
You can also freeze the ribs in the slab for future great eating. Allow them to cool, wrap them in ample plastic wrap, and freeze. For best results, allow them to defrost in the refrigerator before reheating them in a 225°F oven for about an hour. I reheat mine right in the plastic wrap with no trouble at that low temperature. But you can also reheat them unwrapped in a foil-covered pan. If you want to reheat them on the grill, wrap them in foil.

Serves 6-8.

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'Wich of the Week: The Smokey Sherm

YumSugar — Wed, 12 Mar 2008 12:13:31 -0700

As I've mentioned before, one of my favorite sandwich shops in San Francisco is Estela's. The sandwiches are huge, fresh, relatively healthy, and easy to re-create at home. That said, I just couldn't resist bringing you one more sandwich from my recent Estela's excursion.

Unlike the vegetarian-friendly Carrot sandwich, today's 'Wich of the Week is designed with barbecue lovers in mind. Called the Smokey Sherm, it combines smoked turkey, smoked gouda, and barbecue sauce for a sandwich that's just slightly decadent but not too heavy. To find out how to make it, read more.

This sweet, smoky sandwich is easy to make at home with products you can find at your local supermarket. Just be sure to buy good strong gouda, since that is the dominant flavor. Here's what you'll need:

1 telera roll or other soft white roll
3 to 4 slices of smoked turkey
2 to 3 slices of smoked gouda cheese
About 1/8 cup of barbecue sauce
2 slices of tomato
2 pieces of red leaf lettuce
4 to 5 dill pickle sandwich slices
Thinly-sliced red onion, to taste
About 1/4 of an avocado, sliced
Mayonnaise (optional)

Slice the roll horizontally and coat the bottom slice with barbecue sauce. Layer the smoked turkey on top, followed by the smoked gouda, lettuce, tomato, pickles, and avocado. Coat the top slice of the roll with a thin layer of mayo, and close the two pieces together. With a sharp knife, cut the sandwich into two halves to enjoy alone or share.