Winnipeg Free Press - PRINT EDITION
Posted: 05/14/2014 1:00 AM | Comments: 0
In response to last week's request and a much-anticipated turn toward good grilling weather, we have two recipes for barbecue sauce. Thanks to Rob Herriot and to Ron Mauthe of Laclu, Ont., for sending in their standby sauces.
We have a request for pavlova, the fruit and meringue dessert popular in New Zealand and Australia. If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to firstname.lastname@example.org, fax it to 204-697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave. Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.
250 ml (1 cup) ketchup
15 ml (1 tbsp) brown sugar
60 ml (1/4 cup) vinegar
30 ml (2 tbsp) Worcestershire sauce
5 ml (1 tsp) celery seed
2 ml (1/2 tsp) chili powder
1 ml (1/4 tsp) salt
2 to 3 drops red pepper sauce
In a medium bowl, combine all ingredients. Store in fridge in sealed container.
Tester's notes: Easy to make, with a nice bit of heat. Ron Mauthe got this recipe from a Betty Crocker cookbook, but varies the amounts a little, especially the chili and the red pepper sauce. He sometimes adds a few red pepper flakes to spice it up even more. According to Ron, the sauce works really well on ribs but also tastes very good on just about any other meat.
250 ml (1 cup) ketchup
250 ml (1 cup) vinegar
125 ml (1/2 cup) dark corn syrup
10 ml (2 tsp) granulated sugar
2 ml (1/2 tsp) salt
2 cloves crushed garlic
1 medium puréed onion
1 ml (1/4 tsp) Tabasco sauce, or to taste
In large heavy pot, combine all ingredients. Cook over high heat until mixture comes to a boil, then reduce heat to low and simmer for 30-40 minutes with lid off until the sauce is reduced and thickened. Store in fridge in sealed container.
Tester's notes: Rob Herriot says he tastes and adjusts as he goes, depending on how edgy he wants the sauce. This recipe has a really potent vinegar kick at the beginning, which mellows a bit over the cooking time. (If you want less sharpness -- this being a matter of much debate in the barbecue world -- you might want to start with a smaller amount of vinegar and then add more if you like.) I love the puréed onion -- I just put a whole peeled onion in the food processor and then pulsed until it was nearly liquid -- which adds a little texture and tons of flavour.
Republished from the Winnipeg Free Press print edition May 14, 2014 D5
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