Showing posts with label bbq sauce. Show all posts
Showing posts with label bbq sauce. Show all posts

Saturday, June 20, 2015

Kasundi--Indian Relish #Recipe @PegCochran

I was reading something (I'm always reading something lol) and the article--I think it was from the NY Times--mentioned kasundi--a Bengali relish.  Of course I had to try it.  There are numerous different kinds--with mango, with hot red chilies, with mustard.  This recipe comes from Tim Graham of the Chicago restaurant Travelle.  He calls kasundi "ketchup with a lot more going on."  I'd call it ketchup on steroids. 

It can be used in numerous ways--your culinary imagination is the only limit!  Put some in (or on) an omelet, instead of ketchup on your hamburger, marinate chicken in it, serve it as a dip.  The taste has been described as "funky" but also addictive.

1/4 cup plus 2 TBL oil (I used olive oil)
2 TBL cumin
2 TBL ground coriander
1 TBL tumeric
2 tsps. whole black mustard seeds (plain mustard seeds are an acceptable substitute)
2 tsps. chili powder
3 TBL chopped garlic
1 Thai chili (or Serrano chili as a sub)
2 TBL malt vinegar plus 1/2 cup
28 ounce can crushed tomatoes
1/4 cup dark brown sugar
1 tsp. salt

Warm oil over medium heat.

Add cumin, coriander, turmeric, mustard seeds and chili powder.  Cook until fragrant around 2 to 3 minutes.

Add garlic, chili and 2 TBL vinegar and cook until vinegar evaporates--4 to 5 minutes.

Hubby did the shopping for me and couldn't find a Thai chili and for some reason they were out of serrano chilies which they normally carry.  So I made do with a jalapeno--after all--hot is hot right?  I found these nifty thin plastic gloves in a dollar store (where, for one delusional moment, I wondered why there weren't any prices on things--well, duh, it's all a dollar lol.)  I chopped the chili with the new Sabatier knife my daughter bought me for Mother's Day.  It's a replacement for the one I'd had for thirty years and which mysteriously disappeared...hmmmm, maybe I should put one of my sleuths on the case?  Maybe Monica from my Cranberry Cove Series?

Add the rest of the ingredients and cook for 40 to 50 minutes or until the mixture thickens.  I kept it at a simmer--just below the point where it starts spitting all over the stove which happens if it boils too vigorously.

Let the relish cool and use your imagination--it's part ketchup and part BBQ sauce.  I plan on slathering it on some chicken and then putting it on the barbecue.  It's very yummy, and I know I'll come up with lots of way to enjoy it!

Coming in August, and I'm so excited for you to meet the gang at Cranberry Cove!  Berried Secrets is currently only $5.99 for Kindle on Amazon!

I'll be sharing a sneak peek at Berried Secrets in my newsletter so be sure to go to my web site to sign up!  And there will be giveaways on Facebook you don't want to miss so be sure to like my author page.

Wednesday, January 6, 2010

BBQ: the evolution of Ginger's sauce

This is the Hub's recipe, or more
accurately his mother's, or even
more accurately it is the creation
of a woman named Ginger who
was their neighbor many years
and several addresses ago.

This is one of those recipes that has been in the family for
so long that to my husband it is still the taste of his childhood.
He and I are both barbeque lovers (needless to say we're looking
forward to Mystery Lovers Kitchen's own Riley Adam's BBQ
series) and when we were dating we tried out every BBQ joint
in the Phoenix metro area. Although there are several famous
ones -- Honey Bear's comes to mind -- the taste of BBQ for the
Hub is still Ginger's Sauce. And so we share it with you!

1 cup very strong coffee (Yep, we're even working in Cleo's first love)!
1 stick butter, melted
1 cup catsup
1 -- 5 oz bottle of soy sauce
1 tablespoon sugar
4 cloves of garlic choped
1 tablespoon salt
1 tablespoon black pepper

Mix it all up, put it in a jar and refrigerate. As my mother-in-law
said, "It'll keep for months -- if it lasts that long."

Um, not with the Hub around!
Thanks Hub and Mom and the
unknown (to me) Ginger for a
wonderful recipe. Hub slow
baked some pork ribs and
coated them with this sauce
and I have to say they were

Keep entering ingredient ideas for our next Iron Chef week, and
don't forget to "Egg"secutive Order hunt to be entered in Julie's contest
as well.

It's a great week here at the Mystery Lover's Kitchen. Julie's latest is out
and my March release SPRINKLE WITH MURDER just received a
starred review in Publisher's Weekly!!! Wa hoo!

Jenn McKinlay
March 2010
(Available for pre-order now)

aka Lucy Lawrence
Sept 2009
(Available now)

April 2010
(Available for pre-order now)