Recipe Journal


Sauces

Original Barbecue Sauce

Ingredients

1 medium onion -- chopped 2 cloves garlic -- minced 2 tablespoons butter -- melted 1 fluid whole tomatoes -- ¥ 8 fluid ounces tomato paste 1/2 cup celery -- chopped 1/3 cup vinegar 1/4 cup green pepper -- chopped 2 fresh celery leaves -- chopped 1 bay leaf 3 tablespoons molasses 1 1/2 teaspoons salt 2 teaspoons dry mustard 2 teaspoons Tabasco sauce -- to taste 1/2 teaspoon clove -- ground 1/2 teaspoon allspice -- ground 2 slices lemon

Directions

Sauté onion and garlic in butter in a saucepan until tender. Stir in remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, 30 minutes; stir occasionally. Discard bay leaf and lemon slices. Process through a food processor if desired. Use sauce for basting and as a side dish for dipping. Yields: 3 cups

ALFREDO SAUCE

Serves/Yields: 1 servings Prep. Time: 5 minutes Cook Time: 10 minutes

Ingredients

4 tablespoon butter 1/2 c heavy cream 6 tablespoon parmesan cheese 1 tablespoon flour 1 salt, to taste 1 pepper, to taste

Directions

Combine ingredients in saucepan, cook & stir (DO NOT BOIL!) until it looks and feels like Alfredo sauce.

Jack Daniel's Grill Glaze

Introduction

Makes enough for 2 racks of 7 to 10 ribs

Ingredients

1 head garlic 1 tablespoon olive oil 2/3 cup water 1 cup pineapple juice 1/4 cup teriyaki sauce 1 tablespoon soy sauce 1 1/3 cups dark brown sugar 3 tablespoons lemon juice 3 tablespoons minced white onion 1 tablespoon Jack Daniel's Whiskey 1 tablespoon crushed pineapple 1/4 teaspoon cayenne pepper

Directions

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325 oven for 1 hour. Remove garlic and let it cool until you can handle it. 2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. 3. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir. 4. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over. Brush ribs with a thin coating of glaze and place on grill. Continue to baste when turning ribs.

Oyster Sauce

Ingredients

3 tb butter 1/8 c onions, green, chopped 8 oz Oysters 1 1/2 c Oyster water 1/2 ts Thyme 1/2 ts Oregano 1/2 ts Basil 1 ea Garlic clove 2 tb butter 2 tb Flour 1 c Cream, heavy salt (to taste) Pepper (to taste)

Directions

Saute the green onions in butter until they're soft then add oysters, oyster water, thyme, oregano, basil and garlic. Stir gently. Make a roux from the butter and flour and add to the above mixture. Simmer this sauce for 5 minutes and then remove it from fire. Add the cream to the sauce and keep the mixture warm. Season with salt and pepper to taste. Yields: 4 servings

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