Subject: The Chef's Own Barbecue Sauce
From: Unicorn (unicorn@indenial.com)
Date: Sun Jul 30 2000 - 02:57:23 EDT
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F O O D F U N N Y
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Thanks to reader R.C. Johnsen of Tigard, Oregon for this true food
funny:
The food funny in the 4-3-00 Spicy Roasted Pepper dish reminded me of
what "cream the butter and sugar" meant to me when I was first
learning to bake. It was the famous red velvet cake recipe, which
hails from the Waldorf Astoria of New York where it is reputed a lady
asked the chef for the recipe and was billed a considerable sum for
it.
It called for creaming the butter and sugar. I looked at my wife to
be and asked her what it meant and she just shrugged palms up. So
it's decision time and I decided to melt the butter, add the sugar,
and then beat the heck out of it. Well, that takes care of that, I
thought until I retrieved 3 red discuses, hard as a rock from the
oven. We could have glued on family portraits and hung them on the
wall.
After the hilarity died away, we made a long distance call to my
future mother-in-law, a long time cook, to ask her the error of my
ways.
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T O D A Y ' S R E C I P E
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I have never been particularly fond of the thick, red, sugary barbecue
sauces that many restaurants slather on their grilled items, so here
is an alternative that is light, savory, and easy to prepare. Use
this on chicken, beef, pork, lamb, or fresh shrimp.
The Chef's Own Barbecue Sauce
1 cup (250 ml) dry red wine
1/4 cup (60 ml) balsamic or red wine vinegar
1/4 cup (60 ml) olive oil
2 Tbs (30 ml) Worcestershire sauce
2 Tbs (30 ml) soy sauce
1 onion, coarsely chopped
1 Tbs (15 ml) sugar
1 Tbs (15 ml) grated orange zest
1 tsp (5 ml) ground ginger
3 - 4 cloves garlic, coarsely chopped
Combine all ingredients in an electric blender or food processor and
process until fairly smooth but still slightly chunky. Transfer to a
saucepan and bring to a boil over moderate heat. Reduce the heat and
simmer uncovered for 10 minutes. The sauce will be quite thin. Makes
about 2 cups (500 ml).
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