Bourbon BBQ Sauce
Ingredients:
- 1 tbsp vegetable oil
- 1 large Spanish onion, chopped
- 3 garlic cloves, minced
- 2 cans (each 28 oz or 800 grams) Italian plum tomatoes with their juices, choppoed
- 1 can (6 oz or 170 grams( tomato paste
- 1/3 cup (70 grams) packed light brown sugar
- 1/4 cup (6 tbsps) maple syrup
- 1/4 cup (63 grams) prepared mustard
- 2 tbsps worcestershire sauce
- 2 tbsps (15 1/2 grams) chili powder
- 2 1/2 tsps (12 1/2 grams) ground cumin
- 2 1/2 tsps (12 1/2 grams) ground coriander
- 1 tsp (5 grams) celery seeds
- 1 1/2 tsps (7 1/2 grams) salt
- 1 1/2 tsps (7 1/2 grams) freshly milled black pepper
- 1/4 tsp (1 1/2 grams) ground allspice
- cup (1/8 liter) Bourbon
Instruction:
1) Warm the oil in a large non-reactive saucepan or saute pan over moderate heat. Add the onion and garlic and saute until just softened, about 5 minutes.
2) Stir in all of the remaining ingredients. Bring the sauce to a simmer. Reduce the heat to llow and cook, stirring from time to time, until all the vegetables are very soft, 30 - 40 minutes. Let cool to room temperature.
3) Puree the sacue in a blender or food processor, or simply push it through a fine-mesh sieve. Bottle and store in the refrigerator. It will keep for about two weeks.
Source: Evan William's Bourbon Whiskey
Trader Vic's Recipe
Whiskey Sweet Potato
Creole Crab-tini
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