Zesty Molasses Barbecue Sauce #recipe ala @AdamPerryLang from author @DarylWoodGerber

From Daryl:

I love barbecue. I could grill all year long...and do! In the summer, it keeps the heat out of the kitchen, which is a real plus seeing as we're suffering one of the hottest summers ever. Don't tell me  global warming is a hoax. Los Angeles is HOT!

Back to food...

When I wrote Grilling the Subject (the 5th Cookbook Nook Mystery), I made lots of different barbecue sauces. I tried versions from St. Louis and Texas and beyond. Each was delicious in its own right.

This week, in keeping with my promise to myself to go through all the cookbooks where I've tagged recipes that sound appealing, I decided to make another barbecue sauce. What stood out to me in this recipe was the molasses.

The recipe is by Chef Adam Perry Lang. A New York native once described as Daniel Boulud's protege, Chef Adam Perry Lang worked at two of France's three-star restaurants before focusing on classic American cuisine: barbecue and steakhouse fare.  He now owns a restaurant in Hollywood. 

Chef Lang used the following sauce on chicken wings that he'd marinated in orange juice, lime juice, etc.  I simply made the sauce and used it on basic chicken, and it was delicious.  The recipe made enough for 4 chicken breasts with a cup left over, so of course, I had to make ribs, too!  (*Parenthetical notes below are mine.)

Molasses Barbecue Sauce

Food and Wine Annual Cookbook 2013

1/2 cup ketchup

1/3 cup dark brown sugar

1/4 cup unsulfured blackstrap molasses (*I used Mother’s)

1/4 cup apricot preserves

2 tablespoons yellow mustard

2 tablespoons apple cider vinegar

2 tablespoons vegetable oil

1 garlic clove, minced

1 1/2 teaspoons chili powder

1/2 teaspoon freshly ground black pepper

1/2 teaspoon hot sauce

Pinch of ground cloves

Pinch of ground allspice

1/2  cup water

Salt

In a medium saucepan, combine all of the ingredients except the salt and bring to a boil, stirring well.  Let the barbecue sauce cool and season with salt.

Per Mr. Lang: Make ahead – the sauce an be refrigerated in a jar or another airtight container for up to 1 week.  (Note: mine kept for 2 weeks)

As mentioned, I've tried the sauce on a few other items. It is great on everything!  Promise.

If you're interested, Chef Lang has written a few cookbooks. They all look amazing. Enjoy!

Savor the mystery!


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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.

Ingredients
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!

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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
FANTASTIC!




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
SPRINKLE WITH MURDER
March 2010
(Available for pre-order now)

aka Lucy Lawrence
STUCK ON MURDER
Sept 2009
(Available now)

CUT TO THE CORPSE
April 2010
(Available for pre-order now)