“This is a tangy, subtly spicy, delicious mutt of a barbecue sauce. On her show, Ina Garten explained that she had at one point tried to develop different sauces to complement different cuisines — from Asian to various Southern regions — but only when she mixed them all together in frustration did she find exactly her barbecue sauce nirvana. I couldn’t agree more. I make this all summer, freeze leftovers in one-cup servings, and sob when we run out. " – SmittenKitchen.Com
You might need to buy:
- tomato paste
- cider vinegar
- honey
- hoisin sauce
- chili powder
- ground cumin
- crushed red pepper flakes
It’s very easy, and can be frozen if you make it in bulk. It’s best made with fresh tomato pulp from really ripe tomatoes in the summer, but can be made with half tomato pulp and half canned crushed tomatoes, or just canned tomatoes.
You might need to buy:
- bay leaf
- Olive oil for cooking
- Salt to taste
You might need to buy:
- minced ginger
- chopped garlic
- dark brown sugar
Serve with fish
makes 3/4 cup
ready in about 25 minutes
You might need to buy:
- lemon juice
- Dijon mustard
You might need to buy:
- oregano
- chili powder
- Open Pit BBQ sauce
- ketchup
- mustard seeds
- celery seeds
This sweet-tart spread makes a delicious topping for bruschetta or pizza; it’s also a nice complement to grilled flank steak, chicken, or pork.
CALORIES 44(20% from fat); FAT 1g (sat 0.6g,mono 0.3g,poly 0.1g); PROTEIN 0.5g; CHOLESTEROL 3mg; CALCIUM 16mg; SODIUM 157mg; FIBER 0.7g; IRON 0.2mg; CARBOHYDRATE 8.8g
ready in about an hour;
serves 12
You might need to buy:
- butter
- brown sugar
- red wine vinegar
- salt
- freshly ground black pepper
You might need to buy:
- Salt and freshly ground black pepper
- extra virgin olive oil
Basil pesto keeps in refrigerator one week, or freeze for a few months.
ready in about 10 minutes;
serves 6
You might need to buy:
- feta cheese
- grated Parmesan cheese
- pine nuts