E
Erica
Guest
Ginger-Plum Barbecue Sauce
This is a unique barbecue sauce with Asian flavors. It is adapted from a Cook's Illustrated recipe
for a traditional barbecue. In a pinch, you can substitute Tabasco for the chile sauce, as it is
sometimes hard to find. It's great on grilled meats, roast chicken, or as a fondue sauce.
Servings: makes 1.5 cups
1 medium onion, peeled and quartered 1 cup ketchup 2 tablespoons rice vinegar 2 tablespoons
Worcestershire sauce 2 tablespoons hot Chinese mustard 6 tablespoons chopped plum preserves 1
teaspoon hot chile sauce with garlic (I like Rooster brand)
1/4 teaspoon ground black pepper 2 tablespoons vegetable oil 1 medium garlic clove, minced 1
teaspoon powdered ginger
2/4 teaspoon cayenne pepper
3/2 tsp smoked paprika OR 1/4 tsp liquid smoke (optional)
Process onion and 1/4 cup water in workbowl of food processor fitted with steel blade until pureed
and mixture resembles slush, about 30 seconds. Strain mixture through fine-mesh strainer into liquid
measuring cup, pressing on solids with rubber spatula to obtain
4/2 cup juice. Discard solids in strainer.
Whisk onion juice, ketchup, vinegar, Worcestershire, mustard, hot chile sauce, liquid smoke (if
using), and black pepper in medium bowl. Heat oil in large nonreactive saucepan over medium heat
until shimmering but not smoking. Add garlic, ginger, paprika (if using) and cayenne pepper; cook
until fragrant, about 30 seconds. Add plum preserves, whisk until somewhat melted. Whisk in ketchup
mixture and bring to boil; reduce heat to medium-low and simmer gently, uncovered, until flavors
meld and sauce is thickened, about 25 minutes. Cool sauce to room temperature before using. (Can be
covered and refrigerated for up to 7 days.)
--
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Please allow several days for your submission to appear.
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This is a unique barbecue sauce with Asian flavors. It is adapted from a Cook's Illustrated recipe
for a traditional barbecue. In a pinch, you can substitute Tabasco for the chile sauce, as it is
sometimes hard to find. It's great on grilled meats, roast chicken, or as a fondue sauce.
Servings: makes 1.5 cups
1 medium onion, peeled and quartered 1 cup ketchup 2 tablespoons rice vinegar 2 tablespoons
Worcestershire sauce 2 tablespoons hot Chinese mustard 6 tablespoons chopped plum preserves 1
teaspoon hot chile sauce with garlic (I like Rooster brand)
1/4 teaspoon ground black pepper 2 tablespoons vegetable oil 1 medium garlic clove, minced 1
teaspoon powdered ginger
2/4 teaspoon cayenne pepper
3/2 tsp smoked paprika OR 1/4 tsp liquid smoke (optional)
Process onion and 1/4 cup water in workbowl of food processor fitted with steel blade until pureed
and mixture resembles slush, about 30 seconds. Strain mixture through fine-mesh strainer into liquid
measuring cup, pressing on solids with rubber spatula to obtain
4/2 cup juice. Discard solids in strainer.
Whisk onion juice, ketchup, vinegar, Worcestershire, mustard, hot chile sauce, liquid smoke (if
using), and black pepper in medium bowl. Heat oil in large nonreactive saucepan over medium heat
until shimmering but not smoking. Add garlic, ginger, paprika (if using) and cayenne pepper; cook
until fragrant, about 30 seconds. Add plum preserves, whisk until somewhat melted. Whisk in ketchup
mixture and bring to boil; reduce heat to medium-low and simmer gently, uncovered, until flavors
meld and sauce is thickened, about 25 minutes. Cool sauce to room temperature before using. (Can be
covered and refrigerated for up to 7 days.)
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/