Feeling saucy: Try some new barbecue flavors

Wednesday, June 15, 2011

Summertime and barbecue just seem to go hand in hand. Our daughter is a condiment lover, especially barbecue sauces. We have purchased nearly every bottle that the stores carry, and when we visit other parts of the country, she is always trying and rating the barbecue sauce. To start out this week, I will share five sauce recipes sent in by Rob Weeks of Cape Girardeau. I am certain we will try all of these at our house.

Uncle Frank's BBQ Sauce

1/2 gallon lemon juice

2 1/4 ounces garlic seasoning

1/2 bottle Worcestershire sauce

1 1/2 cups salt

1 teaspoon black pepper

Add water to make 1 gallon sauce. Melt 1 pound butter on top. Mix thoroughly.

Georgia BBQ Sauce

1 1/2 cups apple cider vinegar

1/2 cup yellow mustard

1/2 cup ketchup

1/3 cup dark brown sugar

1 teaspoon Kosher salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne

2 cloves garlic, minced

Whisk all ingredients together. Pairs well with smoked meats. Makes 3 cups.

Memphis-Style Wet Sauce

Memphis-style barbecue is prepared with a dry rub. Order them "wet" if you want sauce.

2 cups ketchup

2/3 cup apple cider vinegar

1/2 cup light brown sugar

1/4 cup sugar

2 tablespoons fresh lemon juice

1 tablespoon Worcestershire sauce

2 teaspoons ground black pepper

1 1/2 teaspoons mild hot sauce

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 teaspoon dry mustard

Bring ketchup, vinegar, both sugars, juice, Worcestershire sauce, pepper, hot sauce, onion and garlic powders, mustard and 1 cup water to a boil in a 2-quart saucepan. Reduce heat to medium-low, simmer, stirring until thickened, about 30 minutes. Makes 2 cups.

Homemade BBQ Sauce

1 tablespoon butter

2 medium onions, chopped

2 medium bell peppers, chopped

1 small head garlic, peeled and chopped

Kosher salt and freshly ground pepper, to taste

12 ounces vinegar, your choice of cane, white or apple

8 ounces fresh ginger, peeled and chopped

1 cup dark molasses or honey

2 ounces tomato paste

1/2 cup hot sauce

1 cup packed brown sugar, light or dark

12 ounces beer

Cayenne pepper

Place butter in a saucepan over high heat and bring to smoking point, about 1 minute.

Add onions, peppers, and garlic and season with salt and pepper. Cook until brown, about 15 to 20 minutes, stirring constantly. Add vinegar and ginger, stir and bring to a boil. Add molasses, tomato paste, hot sauce and brown sugar; stir and bring to a boil. Add beer, simmer for one hour. Puree in food processor, taste and adjust hotness with cayenne.

This sauce pairs beautifully with ribs, chicken, pork chops, flank steak and tenderloin.

Makes 1 1/2 quarts.

Carolina Gold Sauce

1 cup yellow mustard

1/2 cup apple cider vinegar

1/4 cup molasses

1/4 cup honey

1 tablespoon dark brown sugar

2 teaspoons Worcestershire sauce

1 teaspoon milk

hot sauce

Whisk all ingredients together. This sauce is great with chicken and pork. Makes 2 cups.


My sister, Pat Baldwin, gave me these recipes to try. She is the pasta lover of the family.

Baked Macaroni and Cheese

2 cups macaroni, cooked and drained

1 (16 ounce) carton cottage cheese

1 cup sour cream

1 egg

3 to 4 cups shredded Cheddar cheese

Salt and pepper, to taste

Paprika, to taste

Mix cottage cheese, sour cream, egg, salt, pepper and Cheddar cheese together. Add cooked macaroni and mix well. Pour into an 8-by-8-inch baking dish.

Sprinkle with paprika and bake 45 minutes at 350 degrees.

Penne Pasta with Asparagus, Spinach and Bacon

1 (8-ounce) package penne pasta, uncooked

2 slices bacon

1/2 cup sweet onion, sliced

2 1/2 cups asparagus, sliced

1 1/2 cups fat free chicken broth

4 cups baby spinach leaves

1/2 cup shredded Parmesan cheese, divided

1/4 teaspoon black pepper

Cook pasta as directed; drain, and keep warm. Cook bacon in a skillet until crisp; remove from skillet and crumble. Cook onion in bacon drippings for 1 minute; add asparagus and saute 1 minute longer. Add broth, and bring to a boil. Simmer 5 minutes, until asparagus is tender. Stir into pasta; add spinach, 1/4 cup cheese and pepper. Toss well. Sprinkle with remaining cheese and bacon.

Have a great week and, until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.

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