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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Sauces/Rubs/Marinades

TIP OF THE DAY: Make Fresh Pesto

Look for deals on basil and make pesto.
Photo courtesy PreciseNutrition.com.

 

Our greenmarkets are flooded with huge bunches of basil, just beckoning to be made into pesto sauce. Pesto traditionally* consists of basil, garlic, olive oil, pine nuts, Parmesan and Pecorino cheeses, plus a pinch of salt. It originated in the Italian province of Liguria, 220 miles of crescent-shaped Mediterranean coastline that is sometimes called the Italian Riviera—and produces the sweetest, mildest basil.

The capital of Liguria is Genoa, and the region’s classic pesto is known as pesto alla genovese (jen-oh-VAY-zay). Ligurians take such great pride in their sauce, that they have sought D.O.P. status for pesto produced in the area (an official labeling that distinguishes a product for its authenticity and excellence and protects the use of the name).

The sauce gets its name from the word pestle; a mortar and pestle are the traditional device used to make pesto.

For centuries, pesto was used mostly as a condiment, to flavor vegetable soups. It wasn’t until 1910 that it began to be used as a sauce for pasta.

 
*Earlier versions of Ligurian pesto used parsley or marjoram instead of basil, and did not include the pine nuts. Delicious pestos can be made with arugula or other green, and with walnuts or hazelnuts. Regions that have an abundance of those nuts will make the substitution. Some recipes use a combination of Parmesan and Pecorino cheeses; others use only one. Some add butter to the pesto for added creaminess. Ligurian cooks have also been known to occasionally incorporate cooked potato into the sauce. At times, they combine pesto with tomatoes, or add a light, fresh cheese, like ricotta or prescineua, a cultured cheese similar to yogurt or crème fraîche.

WAYS TO USE PESTO

Traditional preparations with pesto include trenette, flat ribbon pasta similar to linguine but with ridges the pesto can clink to; and triofe alla Genovese, dumpling-like, rolled, worm-shaped pasta with crevices for pesto to fill. With the latter dish, small pieces of potato are boiled with the dry pasta, and when they’re almost done, string beans are added to the boiling liquid. The three ingredients are then tossed with pesto, adding some starchy cooking water to help it coat.

How else can you use pesto?

  • Bruschetta: Spread pesto on toasted or grilled bread for an easy snack or hors d’oeuvre.
  • Caprese salad: Substitute pesto for the oil and fresh basil of a Caprese salad (bufala mozzarella and tomatoes).
  • Condiment: Spread pesto on sandwiches, straight or mixed into mayonnaise. That pesto-mayo will also spruce up your chicken and tuna salads, and make a fusion pesto-aïoli. Or, add some pesto to your marinade.
  • Dip: Use pesto as a dip with crudités or French fries; or mix it with mayonnaise, sour cream or yogurt for a creamy dip and sauce that goes with just about anything.
  • Fish and meats: Spoon pesto atop grilled, poached or roasted food, or spoon the pesto onto a plate and place the food on top of it. Like chimichurri† sauce, it’s really delicious on steak.
  • Pasta and pizza: Pesto can be used in lasagna, on gnocchi, and with any other shape of pasta. Just place a few spoonfuls in a bowl, add the cooked pasta and a touch of pasta cooking water, and stir. One of our favorite ways to serve this is with whole, toasted pine nuts, shredded prosciutto, freshly grated Parmesan and peas. We also drizzle it on pizza—both homemade and delivery.
  • Soup: A dollop of pesto, made without nuts, can be added to minestrone or other vegetable soup. In France, pistou is the name of a pesto-like sauce and the soup to which it is added.
  • Vegetables and grains: Pesto is delicious with potatoes, rice and other grains (barley, quinoa, etc.). Instead of parsley potatoes, think pesto potatoes.
  • Vinaigrette: Herb and garlic pestos make fabulous additions to vinaigrettes. Whisk a spoonful with some lemon juice and extra virgin olive oil, or add it to your favorite vinaigrette recipe.
  •  
    †Chimichurri is a spicy vinegar-parsley sauce that is the leading condiment in Argentina and Uruguay, as salsa is to Mexico. It is made of chopped fresh parsley and onion, seasoned with garlic, oregano, salt, cayenne and black pepper, and bound with oil and vinegar; it is served with grilled meat.

     

    PESTO ALLA GENOVESE, AKA PESTO CLASSICO

    Ingredients

  • 1 pinch coarse salt
  • 60 small or 30 large fresh basil leaves, wiped, stems and spines removed
  • 1 large or 2 small cloves garlic, peeled, any green shoots removed
  • 3 tablespoons/22g pignoli nuts
  • 2 tablespoons/15g fresh, finely grated Pecorino Sardo
  • 2 tablespoons/15g fresh, finely grated Parmigiano-Reggiano
  • 3 tablespoons/45 ml extra virgin olive oil (mild or fruity)
  •  

    The result of your labors: delicious pesto. Photo by Loooby | IST..

     
    Variations

    If you’re not a huge basil fan, try arugula, cilantro or spinach pesto. Pesto doesn’t have to be green: You can make it from mushrooms, olives, red bell peppers or sundried tomatoes. You can add chipotle, honey, maple syrup, olives, roasted garlic or whatever appeals to you, to make your signature pesto.

    Preparation

    1. PLACE the sea salt and a few of the basil leaves in a mortar. Using a pestle, press and lightly pound the leaves and salt against the coarse bowl of the mortar, in a rotary motion, breaking the leaves apart. Keep adding a few more leaves and grinding them until you’ve used them all. Do not completely pulverize.

    2. ADD the garlic and pound it until it releases its juices. Add the pignoli nuts and pound them into a paste. Move the pestle around the mortar to combine the ingredients.

    3. STIR in the Pecorino and Parmigiano-Reggiano; then gradually add olive oil, stirring it into the paste (a spoon can be used for these steps, if you prefer). You should have a thick, creamy, homogenous, bright green sauce.

    BLENDER OPTION

    You can make pesto in a blender or food processor. We’ve done it both ways. Believe us, it tastes better when made with a mortar and pestle. If you want the ease of an electric appliance, choose the a blender.

    1. COMBINE half the olive oil and all the ingredients, excluding the cheeses. Process, adding more oil, if necessary, to get the ingredients moving.

    2. STOP the blender regularly to push the mixture down. Once a paste forms, stir in the cheeses, as well as additional olive oil, if desired.

    MORE ON PESTO

    Check out our article with reviews of the best ready-made pesto brands.

      

    Comments

    TIP OF THE DAY: Ways To Season Chicken

    You don’t want a bland chicken, so dig out
    the spices and season away! Photo courtesy Butterball.

     

    Barbecue sauce is the number one food that THE NIBBLE receives over the transom (and old publishing expression that means unsolicited). Barbecue sauce is expensive and totally unnecessary. Our mother rotisseried a wonderfully delicious, plump bird several times a week, using only garlic salt, onion salt and pepper. No bottle of barbecue sauce ever crossed her threshold.

    Of course, there are many options between those two extremes: numerous different ways to season a chicken, drawing from just about every cultural influence. It can be as simple as trussing the bird, then sprinkling or basting with your favorite flavors. Or, you can be as imaginative as you like. Here are some suggestions that leave out the sugar, so you can enjoy a broiled, grilled or roasted chicken as the lower-calorie protein it is.

    Here are tips from Chef Johnny Gnall, starting with a…

     

  • Basic Roast Chicken. If you prefer a simple bird, just sprinkle salt and pepper over it. But not your mother’s S&P: Use sea salt and freshly ground black pepper, with one of these varietal peppercorns. Basting the chicken with melted butter during roasting will also add a lot of flavor; and drizzle some fresh lemon juice on the cooked bird to add a bit of freshness and lightness (and counterbalance the rich butter. For added flavor, stuffing the cavity with half a peeled onion and a lemon that has been cut in half. (You can use this trick for any roast chicken recipe.)
  • Asian Seasoning. Stuff the inside cavity of the bird with a half a head of peeled garlic and a 1-inch knob of ginger. Baste the skin with your favorite Asian marinade or dressing (we like the Palcha line of Thai-fusion dressings), or make your own with this easy recipe.
  •  

  • Southwestern Seasoning. Take 4 tablespoons of your favorite barbecue rub (here are 10 barbecue rub recipes) and mix in 1 to 2 tablespoons of ground coffee. The ground coffee flavor will not be prominent; in fact, few people will know it’s there. Yet, it will enhance the other flavors while adding a delightful earthiness, as it does in a good chili recipe.
  • Spicy Seasoning. If you enjoy your foods heavily spiced, simply add some dried herbs along with your favorite spice combinations. For example, mix equal parts (or your preferred proportions) of chili powder, cumin, dried oregano, dried thyme and paprika. If you’re feeling more adventurous, you can blend in a stick of melted butter or oil to create a wet rub and basting paste.
  •  
    MAKE YOUR OWN SPICE RUB

    If you want to use a spice rub but don’t have one on hand, it’s easy—and far more economical—to create your own out of the spices you have in your pantry. You can use a simple ratio of two parts salt to one part each of any other spice(s). Johnny’s favorite is two parts salt to one part each of chipotle chili powder, coriander, cumin and light brown sugar.

     

    There’s need to buy spice rub: It’s a combination of the spices you probably have in the cabinet. Photo by Elena Elisseeva | IST.

     

    WE’RE NOT ANTI BARBECUE SAUCE, by the way. Find our favorite barbecue sauces and rubs in our Rubs, Marinades, Sauces & Glazes Section.
     

    HOW MANY PARTS OF THE CHICKEN CAN YOU NAME?

    Check out our Chicken Glossary, which covers the different parts of chicken, the history of chicken and much more.

      

    Comments

    RECIPE: Flavorful Tofu Salad Dressing

    Tofu salsa verde makes a delicious salad dressing and all-around condiment. Photo courtesy House Foods.

     

    We’re in an Asian state of mind today; in addition to this homemade ramen soup recipe, we whipped up a green salad with a salsa verde tofu dressing.

    Tofu is a wonderful ingredient for salad dressing, adding protein and fiber to a condiment that typically has neither.

    This recipe was created by Debi Mazar and Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin. They used House Foods Organic Soft Tofu, but you can use any soft/silken tofu.

    ABOUT SALSA VERDE

    Salsa verde is a cold rustic sauce/dressing that typically includes anchovies, capers, garlic, olive oil, onion, parsley, vinegar and sometimes, mustard. The parsley provides a green tint. Salsa verde is used as a condiment or dipping sauce for meats, fish, poultry, or vegetables.

     

    In some regions, cubed bread is soaked in vinegar and then blended with the other ingredients, creating an emulsion somewhat similar to a vinaigrette.

    Another variation of the recipe, gremolata, is the traditional accompaniment to osso bucco, the popular braised veal shank dish.

    Salsa verde is a great accent to many dishes. And because it’s so flavorful, you can cut back on added salt.

    Use it as a condiment with meat (from lamb, pork or rib roast to veal and venison), poultry, pasta, potatoes and other vegetables (we love it with sautéed string beans) or salad.

    The salsa verde concept probably originated in the Near East some 2,000 years old. The Roman Legions brought it back home to Italy, from where it traveled to other countries.

    In their recipe, Debi and Gabriele substitute tofu for the olive oil.

     

    HEARTS OF ROMAINE SALAD WITH TOFU SALSA VERDE (SALAD DRESSING)

    Dressing Ingredients

  • 1/2 package (14 ounces) soft (silken) tofu
  • 1/3 cup parsley leaves, roughly chopped
  • 2 tablespoons capers (packed in vinegar)
  • 2 oil-packed anchovies
  • 1 clove garlic, peeled
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground black pepper
  • 3 hearts of romaine, chopped, and any other desired salad ingredients
  •  

    Use soft tofu or silken tofu. Photo courtesy
    HouseFoods.com.

     
     
    Preparation

    1. COMBINE tofu, parsley, capers, anchovies, garlic, and lemon juice in a food processor and blend until smooth.

    2. PLACE romaine and other salad ingredients in a large bowl and toss with salsa verde. Leftover dressing can be kept refrigerated in a covered container for 2 days.

    VARIATION: To make this recipe vegetarian/vegan, replace the anchovies with 2 more teaspoons of capers.

    Find more delicious recipes with tofu at House-Foods.com.

      

    Comments

    TIP OF THE DAY: Asian Peanut Sauce

    For both Asian- and Western-style salads,
    peanut sauce is a delicious dressing. Photo
    courtesy National Almond Board.

     

    If you enjoy a plate of Asian sesame noodles, that yummy, peanut butter-based sauce is equally versatile as a:

  • Dip for raw vegetables (crudités)
  • Grilled chicken, fish or tofu sauce or dip for
    skewers
  • Pasta sauce
  • Rice and grains sauce
  • Salad dressing
  • Sandwich and wrap condiment
  • Steamed or grilled vegetable sauce
  •  
    While peanut butter, coconut milk or cream, garlic and soy sauce are common to all recipes, there is no one version of peanut sauce. Every region has its own signature style.

    For example, Indonesian peanut sauce uses lemongrass, tamarind juice and miso; Thai peanut sauce uses lime juice and cilantro.

     

    You can make a double batch and keep it tightly sealed in the fridge, ready to add flavor to so many different dishes. It’s a quick and nutritious snack with baby carrots or hard-cooked eggs, and delicious with leftovers (one of our favorites: mix with leftover rice; add some peas, chopped green onions and diced bell pepper).

     

    ASIAN PEANUT SAUCE RECIPE

    Ingredients

  • 1-1/2 cups peanut butter
  • 1/2 cup coconut milk
  • 3 tablespoons water
  • 3 tablespoons fresh lime juice
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon fish sauce*
  • 1 tablespoon hot sauce†
  • 1 tablespoon minced fresh ginger root
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • Optional: 1 teaspoon brown sugar
  •  

    Grilled fish is delicious with peanut sauce. Photo courtesy Pollen restaurant.

     

    *For more heat and colorful flecks, add red chili flakes to taste.

    †If you don’t want to buy fish sauce just for this recipe, substitute Worcestershire sauce. If you think you’ll be making peanut sauce regularly, invest in the fish sauce.
     
    Preparation

    1. WHISK together ingredients, except cilantro, in a small bowl.

    2. MIX in cilantro just before serving.

    3. FOR A THINNER SAUCE OR DIP, dilute with water, one tablespoon at a time, until desired consistency is reached.

      

    Comments

    TIP OF THE DAY: Other Ways To Use Spicy Thai Peanut Sauce

    If you like spicy Thai peanut sauce on noodles, expand the ways you use it:

  • On grilled chicken, shrimp or other seafood, along with rice or noodles
  • As the sauce for Thai chicken pizza (top with diced cooked chicken breast, sliced green onions, grated mozzarella, grated carrot and chopped fresh cilantro, sesame seeds, diced red pepper—bell pepper or hot variety)
  • On Pad Thai, Thai chicken, beef or fish wraps; grilled beef/chicken fish, satay or skewers
  • As a dip with crudités
  •  
    Crudités have long been served with a creamy dip based on mayonnaise, sour cream and/or yogurt—which means cholesterol, unless you use fat-free products. Substitute creamy butter and keep the creaminess, while trading the animal fats for healthier peanut oil.

    If you don’t like heat, spicy peanut dip can be made without the spice. It’s still delicious.

     

    A creamy, spicy peanut dip for raw vegetables. Photo by Andrea Hernandez | Peanut Butter & Co.

     

    SPICY THAI PEANUT SAUCE

    Makes 3 cups sauce. If you’re using the sauce on an entrée, versus as a dip, make it more complex by adding the two optional ingredients.

    Ingredients

  • 1/4 cup olive oil or other vegetable oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 medium jalapeno, seeded and minced; or 1 teaspoon sriracha sauce
  • 2 tablespoons minced fresh ginger root
  • 1 cup peanut butter, creamy or crunchy
  • 1-1/4 cups coconut milk (you can substitute water; the result will be less rich)
  • 1/4 cup soy sauce or tamari
  • 1 teaspoon honey
  • 1-1/2 teaspoons rice vinegar
  • Optional for dinner sauce: 1/4 cup fresh basil leaves, cut into thin strips
  • Optional for dinner sauce: 1/2 cup chopped peanuts
  •  

    Preparation

    1. HEAT oil over medium heat in a sauté pan. Add onion and sauté until tender.

    2. ADD garlic, jalapeño and ginger; stir for 2 minutes.

    3. ADD peanut butter, coconut milk, soy sauce and honey; stir to thoroughly combine. Remove from heat; add vinegar.

    4. OPTIONAL for an entrée sauce: Add shredded basil. Heat through, and remove from heat.

    5. OPTIONAL for an entrée sauce: stir in chopped peanuts.

     
    FIND MORE OF OUR FAVORITE DIP RECIPES.

      

    Comments

    PRODUCT: Bill’s Best BBQ Sauce

    The sauce is delicious, and a percentage of
    sales do some good in the world. Photo
    courtesy Bill’s Best BBQ Sauce.

     

    Barbecue sauce is the number one product we receive over the transom. Living in an apartment with no outdoor space to barbecue, it’s not a product we used much—until it started to arrive in droves a few years ago.

    The majority of the products we taste are perfectly fine, but not special enough to write about. Most are made from ketchup or tomato paste, vinegar, a sweetener (often high fructose corn syrup—HFCS), salt, onion powder and other spices (including cayenne or other chile), molasses and maybe some mustard.

    Then Bill’s BBQ Sauce showed up.

    Bill Fehon created the “secret family recipe” for what is now Bill’s Best Original Organic BBQ Sauce in the early 1990s. He gave jars to family and friends. The sweet and tangy flavor, combined with a mild kick, says Bill’s family, appealed to everyone.

    Unfortunately, in the fall of 2009, Bill was diagnosed with frontotemporal degeneration and was no longer able to do everyday tasks like making the sauce.

     

    In his honor, his family now makes it and donates 10% of the profit to the Association for Frontotemporal Degeneration. Learn more at BillsBestBBQ.com.

    So if you’re looking for an inexpensive food gift that combines the spirit of generosity, consider this delicious barbecue sauce. Even if there were no story of hope, the sauce stands on its own.

    As an organic product, it’s made with quality ingredients and has no HFCS.

    An 18-ounce bottle is $6.99, with discounts for multiple orders, on Amazon.com:

  • Original, which has a gentle kick
  • Spicy
  •  
    Find more of our favorite barbecue sauces and recipes.

      

    Comments

    TIP OF THE DAY: Make Parsnip Chips

    Parsnip: the new snack chip. Photo and
    recipe courtesy Actifry.

     

    Earlier this year, we wrote about the new healthy chip craze, nutritious kale chips.

    Will the next hot snack be parsnip chips? These root vegetables, cousins of carrots, are popular in soups and stews. But they also lend their honeyed sweetness to a crunchy snack chip.

    Full of fiber, folate, manganese, potassium and vitamins C and K, parsnips are healthy, filling and surprising “gourmet.”

    If you have an ActiFry, you need very little oil to make the chips. Alternatively, you can bake the chips in the oven,* use a Mastrad chip maker in the microwave, or fry them in the conventional (but less healthy) manner.

    Parsnip chips can also be served as a side vegetable, with or without the dip. We sprinkled ours with a touch of sea salt and chopped fresh parsley or rosemary.

    *Baked parsnip chips: Preheat the oven to 375°F. Slice the parsnips and coat in olive oil and spices (chile powder, garlic powder, salt, pepper, other favorites). Place on a parchment or foil-lined baking sheet and roast for 30 to 40 minutes or until crispy. Toss the chips halfway through to ensure even cooking.

    RECIPE: PARSNIP CHIPS AND MAPLE MUSTARD DIP

    Ingredients

  • 2 parsnips, washed but not peeled
  • 2 tablespoons rice flour (also available in whole grain brown rice flour)
  • 1 scoop olive oil
  •  
    Preparation

    1. Slice the parsnips very thinly, preferably with a mandoline slicer. The thinner the slices, the crisper the chips.
    2. Toss the parsnip slices with the rice flour in a bowl.

    3. Add the olive oil and parsnips to the ActiFry and cook for about 35 minutes, or until brown and mostly crisp.

    MAPLE DIP RECIPE

    The creamy maple mustard dip is lighter and has less saturated fat than rich sour cream based dips

    Ingredients

  • 1 tablespoon whole grain mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons lowfat mayonnaise
  •  

    Preparation

    Whisk together the mustard, maple syrup, olive oil and mayonnaise, until creamy and well combined. Serve dip with parsnip chips.

    The sweetness of the maple syrup complements the sweetness of the parsnips, but if you can use your favorite tangy dip or salsa.

    FOOD TRIVIA

    Parsnips originated in the Mediterranean basin. Wild parsnips were the size of baby carrots. The Roman brought the parsnip north through Europe, finding that the farther north they were planted, the bigger the root vegetable grew.

    Parsnips are members of the taproot (true root) family, a group of plants whose roots are eaten as vegetables. The family also includes beet, black salsify, burdock, carrot, celeriac, daikon and radish, rutabaga and turnip, among others.

    Find more of our favorite savory snacks and vegetables.

     

    Freshly harvested parsnips. Photo © Uros Petrovic | Fotolia.

      

    Comments

    TOP PICK OF THE WEEK: Nonna Iole’s Soffritto

    Soffritto is a mixture of minced vegetables and aromatic herbs cooked in extra virgin olive oil. The name means “fry slowly,” although you might think of it as “yummy flavor.”

    This healthful cooking ingredient enhances the flavor of many everyday dishes, and is waiting to be your new best friend in the kitchen. The basic recipe combines carrots, celery, garlic, onions, salt and sometimes a splash of white wine vinegar.

    You can make your own soffritto and store it in the fridge (we’ve included the recipe in the full review). Or you can buy a jar of Nonna Iole’s Soffritto. It’s a quick, easy and delicious solution to amping up your food. It’s also a nice party favor, stocking stuffer and small ”thank you” gift.

    In fact, you can buy boxed gift sets as well as individual jars on the company website. You’ll also find a store locator.

    Check out the full review.

     

    Soffritto: Your new friend in the kitchen. Photo by Elvira Kalviste | THE NIBBLE.

     

      

    Comments

    PRODUCT: La Pan’s Gourmet BBQ Sauce

    The number one product we receive over the transom (unsolicited) is barbecue sauce. We get so much, that we joke that aliens from another planet who happen into THE NIBBLE offices would think that earthlings live on barbecue sauce.

    On a less jocular note, most of the barbecue sauces sent to us are simplistic recipes of what we pejoratively call “meat sugar”: ketchup (there’s already plenty of it in the ketchup), more sugar or high fructose corn syrup, and some onion and garlic powder that aren’t strong enough to cut through the sweetness.

    Every now and then, we receive a barbecue sauce that we enjoy. It has complex flavors and a smaller dose of sweeteners.

    So it was a good day when a box of samples from Le Pan’s arrived.

    All natural La Pan barbecue sauces have more layering of flavors than we’ve seen just about anywhere.

     

    Spicy and regular barbecue sauces hit the spot. Photo courtesy La Pan’s.

     

    Prior to developing his own line, Jon La Pan of Ladera Ranch, California was a foodie who liked to tinker with recipes to turn them into his vision of perfection. When he started to make barbecue sauce, his goal was “…to help anyone…turn a $5 piece of meat into a $50 steak.”

    As tasty as the sauces may be, they won’t tenderize a $5 flank steak into anything resembling a $50 strip steak; but the sauces will taste good on just about anything.

    Enjoy them with meat, poultry, hearty fish or tofu. Jon Le Pan uses them as a bread dipper, too. We prefer them with fries, instead of ketchup.

    Foundation Gourmet BBQ Sauce

    The first four ingredients in this barbecue sauce, are common to many recipes: water, tomato paste, sugar and brown sugar, along with garlic powder, onion powder, paprika, salt and pepper and vinegar, Worcestershire Sauce and yellow mustard. More complex sauces add ingredients such as apple cider vinegar, molasses and natural smoke flavor. Spicy versions add cayenne pepper, chipotle and other chiles and hot pepper sauce,

    But La Pan’s further layers on celery salt, cinnamon, coffee, cumin, honey, lemon juice concentrate, maple syrup, oregano, turmeric, and and raspberry juice concentrate.

    That’s a lot of measuring, but the result is worth it.

    Fiery Fusion BBQ Sauce

    An excellent balance of fruit and medium heat, this sauce makes things interesting with the addition of apricot, mango, pineapple and habanero. Many spicy sauces just ratchet up the spice level on the basic sauce.

    Don’t choose: try both. A 16-ounce bottle is $8.00 at LaPans.com.

    The company also makes seasoning and Bloody Mary mix.

    Find more of our favorite barbecue sauces.

      

    Comments

    COOKING VIDEO: Make Barbecue Sauce From Scratch

     

    There’s so much over-sugared barbecue sauce for sale; we wonder why people don’t make their own. It’s easy and more nutritious—and it costs less, too. You eliminate the high fructose corn syrup and can moderate the level of sweetener you do use (agave, brown sugar, honey, maple syrup).

    Your homemade sauce uses other superior ingredients, as well: sautéed fresh onions and garlic instead of onion and garlic powders, and crushed tomatoes instead of ketchup.

    This video shows just one basic recipe; but if you like the results, you can make hundreds of variations, incorporating your favorite flavors—mustard, vinegar, horseradish, the works.

    For expert guidance, pick up a copy of Steve Raichlen’s Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes.

    But start with the simple recipe below. You can make it today with ingredients you already have in the kitchen.

       

       

    Comments

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