Blueberry-Bourbon Barbecue Sauce

Bluberry-Bourbon BBQ SauceMakes 2 cups

Ingredients

1 tablespoon canola oil
1 small red onion, chopped
4 cloves garlic, chopped
1-2 jalapenos, seeded and chopped
½ cup bourbon
2 cups fresh or frozen (not thawed) blueberries
½ cup ketchup
½ cup cider vinegar
2 tablespoons brown sugar
1 tablespoon molasses
1/8 teaspoon ground allspice

Instructions

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, about 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes.

Cover and refrigerate for up to 2 weeks or freeze for up to 3 months.

Isaly's BBQ Sauce - Clone Recipe

So I was offered a sandwich the other day at a very good friend's house, and what he produced was and Isaly's BBQ Ham sandwich on gold ol' white bread. Man alive, that brought back some great childhood memories. I then realized that I don't make this nearly enough for my boys. I can actually still get Isaly's BBQ Sauce in a jar, but only at one grocery store in the next town over from us. Well, I can't see making a special trip just for one item, especially when I can make my own from ingredients I already have. So here goes. A quick recipe I found online and will try today. I'll make sure to report how close it is to the original.

Ingredients:
14 oz. ketchup, Heinz of course
1 T vinegar
1 T worcestershire
1 T water
2 T yellow mustard, Heinz of course
2 T brown sugar

Directions:
Mix ingredients, bring to a boil, reduce heat and simmer for 10 minutes.

Peach BBQ Sauce

INGREDIENTS

2 cups ketchup
1 1/2 cup peach preserves
1/2 cup brown sugar, packed
1/3 cup cider vinegar
2 T clover honey
2 T Worcestershire sauce
2 T dijon mustard
1 T Peachtree Schnapps (optional)
1 T granulated onion
2 t black pepper
1 t granulated garlic
1 t ground ginger
1/4-t ground clove
1/4 t ground mace
1/2 stick butter, cubed and well chilled

DIRECTIONS

In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar. (You may want to have a lid handy to protect yourself and your kitchen from any sputtering.) Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the butter cubes, a couple at a time, until incorporated.

Makes about a quart.

--- developed by Paul Kirk for chicken

Pineapple Willy's Jack Daniel's Barbecue Sauce

16 servings 4 cups
40 min 10 min prep

Ingredients

1/2 large onion, minced
4 garlic cloves, minced
3/4 cup Jack Daniels Whiskey
2 cups catsup
1/3 cup vinegar
1/4 cup worcestershire sauce
1/2 cup brown sugar, packed
3/4 cup molasses
1/2 teaspoon black pepper
1/2 tablespoon salt
1/4 cup tomato paste
2 tablespoons liquid smoke
1/3 teaspoon Tabasco sauce

Directions

Combine onion, garlic, and Jack Daniel's Whiskey in a 3-quart saucepan.
Saute' until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture; flame for 20 seconds.
Add all remaining ingredients.
Bring to a boil, then turn down to a medium simmer.
Simmer 20 minutes, stirring constantly.
Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce.
Cool and enjoy.

Sazon Preparado (Prepared Seasoning)

Sazón, a seasoned salt fragrant with cumin, garlic, and oregano, is the ubiquitous seasoning of Puerto Rico.

Sazon is a type of seasoned salt found in Spanish and Mexican markets. The seasoning is used on meats, fish, poultry and even to flavor soups and stews. One popular brand is by Goya Foods. Typical ingredients include, cilantro, achiote, garlic, salt. Some brands contain MSG so check labels carefully if you wish to avoid the additive.

Yield: 6 cups

3 md Onions; chopped
1 ea Pepper, bell, green; seeded,
-chopped
1 ea Pepper, bell, red; seeded,
-chopped
4 lg Garlic cloves; peeled,
-chopped
1 tb Oregano
1 c Scallions; chopped, both
-green and white
1/2 c Parsley; coarsely chopped
1/2 c Coriander; chopped
1 ts Tabasco sauce
1 tb Paprika, sweet
1 c Tomato paste
1 c Oil, olive
1/2 c Vinegar, white
Salt; to taste

Combine all ingredients and blend, bit by bit, to a puree in blender.
Pour into saucepan and simmer, stirring constantly, for 5 minutes. Cool and bottle.

Used to flavor stews, beans, rice and vegetables. Easy to make and useful to have on hand.

Sweet Hot Mustard

Making your own mustard is easy and allows you to customize the flavor. This version is a honey and beer mustard that’s sweet but has a big kick of heat. Try it with our Soft Pretzel Rolls or atop your next grilled cheese.

What to buy: We used Colman’s mustard powder for this recipe. It can be found at most grocery stores.

Game plan: This mustard is usable after 24 hours, but it mellows the longer it sits. We like it best after 5 to 7 days. It will last up to a month in the refrigerator.

INGREDIENTS

1/2 cup mustard powder
1/4 cup plus 1 tablespoon light beer or water
2 tablespoons white wine vinegar
1 medium garlic clove, minced (about 1/2 teaspoon)
2 tablespoons packed dark brown sugar
2 teaspoons honey
1/2 teaspoon kosher salt

INSTRUCTIONS

1. Whisk together mustard powder and 1/4 cup of the beer or water in a small heatproof bowl and let sit at room temperature for at least 10 minutes. Meanwhile, bring 1 inch of water to a simmer in a small pot.

2. Add vinegar, garlic, brown sugar, honey, and salt to mustard mixture and whisk to combine. Place the bowl over the simmering water (the bowl shouldn’t touch the water) and cook, stirring frequently, until the mustard is slightly thickened and yellow-brown and the taste has mellowed a little, about 7 to 10 minutes.

3. Whisk in remaining beer or water to thin out the mustard, cover, and immediately refrigerate. Keep refrigerated at least 24 hours before using.

Tonkatsu / Katsu Sauce

Ingredients

1 cup ketchup
4 teaspoons dry mustard powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground black pepper
3 tablespoons Worcestershire sauce

Directions

In a small bowl, stir together the ketchup, mustard powder, garlic powder, pepper, and Worcestershire sauce. Cover and refrigerate for at least 1 hour to blend the flavors before serving.