This is a Cajun twist on a traditional red barbecue sauce.
1/2 cup vegetable oil
1 large finely chopped yellow onion
4 finely chopped peeled garlic cloves
2 – 1/2 cups ketchup
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
1/4 cup yellow mustard
1/4 cup light brown sugar
1/2 to 1 teaspoon Tabasco sauce
1 teaspoon liquid smoke
Heat vegetable oil in a large saucepan over medium heat. When oil is about to sputter add the yellow onion and cook stirring with a wooden spoon until soft, about 8-10 minutes. Add the chopped garlic and cook for 1 minute.
Add ketchup, cider vinegar, Worcestershire sauce, yellow mustard, light brown sugar, Tabasco and liquid smoke. Stir until well combined. Reduce heat to medium-low and gently simmer, stirring occasionally, until sauce thickens, about 30 minutes.
Slather this sauce on chops, ribs, chicken or brisket towards the end of the grilling.
Makes 1/3 cup serving
I love home-made butter. When you don’t have time to churn, bring butter to room temp. and mix with delicious ingredients.
2 oz. dried apples
1/2 teaspoon cinnamon powder
1 Tablespoon brown sugar
1/2 cup (1 stick) unsalted butter
Allow butter to soften. Mix all the ingredients in a food processor until well combined. Serve with fresh scones, muffins or other breakfast breads.
Inspired or Credited to: Executive Chef, Peter Roelant. Four Oaks Restaurant in Bel Air, Ca
A chilled lemon tart served with fresh berries for a picnic or an outdoor feast is an taste treat most delicious.
1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup cold butter, cut into pieces
3 whole eggs plus 3 egg yolks
1/2 cup fresh lemon juice
1/2 cup butter, softened
1/2 cup sugar
For the pastry, sift flour, salt, and sugar into a bowl. Rub butter into flour mixture with your fingers until it resembles coarse cornmeal. Sprinkle in 3 Tablespoons ice water and stir until mixture just holds together. Form a ball, wrap in plastic, and refrigerate for at least 1 hour.
For the filing, whisk together eggs, egg yolks, and lemon juice in the top of a double broiler placed over medium heat. Stir in butter and sugar. Cook, stirring constantly with a wooden spoon, until thick, about 15 minutes. Pour through a strainer into a mixing bowl and set aside.
Preheat oven to 375 degrees F. Roll out dough on a lightly floured surface, then fit into a 9-inch tart pan with a removable bottom. Press dough into a pan and prick bottom of dough all over with a fork. Chill dough in the freezer for 10 minutes, then line with aluminum foil and fill with pie weights or dried beans. Bake for 10 minutes, then carefully remove foil and weights and bake until golden-brown, another 15-20 minutes. Allow to cool.
Pour lemon filling into shell. Chill for at least 1 hour in refrigerator and serve with fresh berries and whip cream if desired.
Need an appetizer while things are heating up on the horizontal drum? Try this flavorful bean filled tortillas grilled on the side.
12 – 6 inch flour tortillas
3 cups shredded cheddar cheese
1 small white onion, diced
1 green pepper, diced
1 can (28 oz.) BUSH’S Country Style Baked Beans or your favorite baked beans
1 cup prepared salsa
1/2 cup sour cream
Lay out 6 of the tortillas and sprinkle with cheese, onions, peppers and baked beans. Add another layer of cheese and top with the remaining tortillas.
Cook on a warm area of the grill for three minutes each side or until warm throughout and cheese has melted.
Serve with sour cream and salsa
If you can spare a couple of beers, this is a great marinade for beef or pork ribs grilled on a dome top.
Three (12 oz) beers
1 tablespoon horseradish
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon mustard powder
1 large onion, chopped
4 garlic cloves, crushed and minced or chopped
Combine ingredients and whisk. If making ahead blend for a short burst in a blender of food processor. Keep refrigerated and coat ribs on both sides to marinate for 4 hours or overnight.
Inspired or Credited to: The Menlo Mansion back garden area