Summer BBQ Sauces Menu: 5 Different sauces
The summer in NY goes way too fast... We like to imagine from Memorial Day to Labor Day as a big party with July 4th a grand ball. Depending on your plans you are going to be eating on a BBQ so using the Stop & Shop supermarket ideas I put together this menu for just about every lunch or dinner. Whether your plans are in a campground, beach, apartment or mansion these classic sauces will wow.
Appetizers:
Grilled flatbread: using pita, brush with olive oil, flavor with salt, pepper, garlic & onion powder.
Spread flatbread with:
1. Avocado corn dip: Finely chop 3 green onions. With a fork, ash flesh of 2 avocados with 1/4 cup nonfat Greek yogurt, 2 tbsp lime juice, and 2 tbsp olive oil. Fold in 1 cup fresh or frozen (thawed) corn kernels and green onions. Salt & pepper to taste.
2. Eggplant and Tomato Spread:
Halve 2 large eggplants and 2 plum tomatoes lengthwise & brush with oil. Grill or roast until tender. Use a food processor with 1 garlic clove, 2 tbs olive oil and 1/4 cup tahini and parsley to pulse to smooth. Top with crippled feta.
3. Roasted Red Pepper- Walnut Dip:
Add to food processor 1/4 cup toasted walnuts, 1/4 cup olive oil, 1 tsp ground cumin &1/3 cup bread crumbs, drained red pepper, 1 clove garlic, 1 tbsp honey, 1tbsp balsamic vinegar, 1/2 tsp crushed red pepper until very finely chopped.
Salad:
Adding to the usual potato salad make this;
Chickpea and cucumber salad.
2 Bell peppers
1 English cucumber ( seedless)
1 bunch green onions
3 tbsp lemon juice
2 tbsp olive oil
1/2 cup tahini
1 package mixed greens
1 can chickpeas (drained & rinsed)
Chop the peppers and cucumber to bit sized pieces and toss with the greens and chickpeas. In blender make a dressing with the green onions, lemon juice, oil, tahini and water to liquify ;salt & pepper
BBQ:
When using your favorite ribs, chicken or steak its really all about the sauce: I am hoping to never use a jar of sauce again. Here are are every combination of flavors anyone should need to create finger licking good food.
Baby back ribs sauce;
1 tbsp salt
1 tsp black pepper
1 cup apple cider vinegar
1 cup water
1/4 packed light brown sugar
Salt and pepper the ribs cover with the sugar and fiber mixture and cook in a 300 oven for 2-3 hours
Use this sauce for the last 10 mins of grilling or as a condiment
Honey-Bourbon Sauce:
1/4 cup of bourbon to boil, then reduce heat and simmer until reduced, add 1cup of ketchup, 2 tbsp honey, 1 tbsp Worcestershire sauce
Sweet and Spicy Red Curry Sauce:
1/2 can (15oz) can cream of coconut, 1/4 cup red curry paste, 2 Tbsp lime juice, tbsp strata & 4 tsp fish sauce
Orange and Spice-Glaze Sauce:
1 cup orange marmalade, 1/4 cup apple cider vinegar, 3 tbsp packed dark brown sugar, 1 tsp ground cumin, 1tsp ground coriander, & 1 tsp garlic powder.
Spicy Chipotle Barbecue Sauce:
2 tbsp vegetable oil
1/2 cup diced onions1/2 tsp minced garlic
2 small canned chipotle chilies in adobo
1 (15 oz) can tomato sauce
1/2 cup white wine vinegar
3 tbsp Worcestershire sauce
1/4 cup packed light brown sugar
1. Saute onion and garlic for 5 minutes, stir in the chilies, tomato sauce, vinegar, Worcestershire sauce, and sugar. Heat to a boil on high, then reduce heat to simmer. Cook 15min., until reduced, stirring occasionally. Let mixture cool, then puree in blender or food processor until smooth. Refrigerate for up to 2 weeks.
Alabama-Style White BBQ Sauce:
1/2 cup mayonnaise
1/4 cup apple cider vinegar
2 tbsp prepared horseradish, drained
1 tbsp lemon juice
3/4 tsp sugar
3/4 tsp salt
1/2 tsp black pepper
Whisk all together until smooth and refrigerate up to 2 weeks.
Red, White and Blue Ice Cubes:
1 cup pomegranate juice
1 cup grape juice
1 cup blue sports drink
Divide the drinks into ice cube trays and freeze until solid. Use the colored ice cubes to keep drinks cold like lemonade or even water or seltzer.
Dessert:
Ice cream sandwiches & Smores
Appetizers:
Grilled flatbread: using pita, brush with olive oil, flavor with salt, pepper, garlic & onion powder.
Spread flatbread with:
1. Avocado corn dip: Finely chop 3 green onions. With a fork, ash flesh of 2 avocados with 1/4 cup nonfat Greek yogurt, 2 tbsp lime juice, and 2 tbsp olive oil. Fold in 1 cup fresh or frozen (thawed) corn kernels and green onions. Salt & pepper to taste.
2. Eggplant and Tomato Spread:
Halve 2 large eggplants and 2 plum tomatoes lengthwise & brush with oil. Grill or roast until tender. Use a food processor with 1 garlic clove, 2 tbs olive oil and 1/4 cup tahini and parsley to pulse to smooth. Top with crippled feta.
3. Roasted Red Pepper- Walnut Dip:
Add to food processor 1/4 cup toasted walnuts, 1/4 cup olive oil, 1 tsp ground cumin &1/3 cup bread crumbs, drained red pepper, 1 clove garlic, 1 tbsp honey, 1tbsp balsamic vinegar, 1/2 tsp crushed red pepper until very finely chopped.
Salad:
Adding to the usual potato salad make this;
Chickpea and cucumber salad.
2 Bell peppers
1 English cucumber ( seedless)
1 bunch green onions
3 tbsp lemon juice
2 tbsp olive oil
1/2 cup tahini
1 package mixed greens
1 can chickpeas (drained & rinsed)
Chop the peppers and cucumber to bit sized pieces and toss with the greens and chickpeas. In blender make a dressing with the green onions, lemon juice, oil, tahini and water to liquify ;salt & pepper
BBQ:
When using your favorite ribs, chicken or steak its really all about the sauce: I am hoping to never use a jar of sauce again. Here are are every combination of flavors anyone should need to create finger licking good food.
Baby back ribs sauce;
1 tbsp salt
1 tsp black pepper
1 cup apple cider vinegar
1 cup water
1/4 packed light brown sugar
Salt and pepper the ribs cover with the sugar and fiber mixture and cook in a 300 oven for 2-3 hours
Use this sauce for the last 10 mins of grilling or as a condiment
Honey-Bourbon Sauce:
1/4 cup of bourbon to boil, then reduce heat and simmer until reduced, add 1cup of ketchup, 2 tbsp honey, 1 tbsp Worcestershire sauce
Sweet and Spicy Red Curry Sauce:
1/2 can (15oz) can cream of coconut, 1/4 cup red curry paste, 2 Tbsp lime juice, tbsp strata & 4 tsp fish sauce
Orange and Spice-Glaze Sauce:
1 cup orange marmalade, 1/4 cup apple cider vinegar, 3 tbsp packed dark brown sugar, 1 tsp ground cumin, 1tsp ground coriander, & 1 tsp garlic powder.
Spicy Chipotle Barbecue Sauce:
2 tbsp vegetable oil
1/2 cup diced onions1/2 tsp minced garlic
2 small canned chipotle chilies in adobo
1 (15 oz) can tomato sauce
1/2 cup white wine vinegar
3 tbsp Worcestershire sauce
1/4 cup packed light brown sugar
1. Saute onion and garlic for 5 minutes, stir in the chilies, tomato sauce, vinegar, Worcestershire sauce, and sugar. Heat to a boil on high, then reduce heat to simmer. Cook 15min., until reduced, stirring occasionally. Let mixture cool, then puree in blender or food processor until smooth. Refrigerate for up to 2 weeks.
Alabama-Style White BBQ Sauce:
1/2 cup mayonnaise
1/4 cup apple cider vinegar
2 tbsp prepared horseradish, drained
1 tbsp lemon juice
3/4 tsp sugar
3/4 tsp salt
1/2 tsp black pepper
Whisk all together until smooth and refrigerate up to 2 weeks.
Red, White and Blue Ice Cubes:
1 cup pomegranate juice
1 cup grape juice
1 cup blue sports drink
Divide the drinks into ice cube trays and freeze until solid. Use the colored ice cubes to keep drinks cold like lemonade or even water or seltzer.
Dessert:
Ice cream sandwiches & Smores
Comments
Post a Comment