Great Barbecue Sauce

Pretty basic – but it works.  Feel free to spice it up with a little hot sauce etc.

Ingredients:

  • ¼ c oil
  • ¼ c onion, chopped
  • ¼ c ketchup
  • ¾ c water
  • 1/3 c lemon or lime juice
  • 3 Tab sugar
  • 3 Tab Worcestershire sauce
  • 3 Tab Dijon mustard
  • 2 tsp salt
  • 1/2 tsp pepper

Directions:

  1. Sauté onions in oil.
  2. Combine remaining ingredients and add to onions.
  3. Cover and simmer 45 minutes, stirring occasionally.

Yield: 2 ½ cups

Source: West of the Rockies – Junior Service League of Grand Junction

Orange Chipotle-HoneyMustard Sauce

A little sweet – a little hot.  A sauce for all times!  Try it on fish, pork or chicken.  Or as a dip for chicken bits or shrimp.

Ingredients:

  • 1 6 oz can frozen orange juice concentrate, thawed
  • 2 Tab chipotle chilies & juice (from 7 oz can of Chipotle Chiles in Adobo Sauce – you can freeze the rest of the can for next time.)
  • 2 Tab honey
  • 2 Tab Dijon mustard
  • 1 tsp minced garlic
  • 1/3 cup coarsely chopped fresh cilantro, packed
  • 2 Tab fresh lime juice
  • ½ tsp salt or to taste
  • 2 – 3 Tab vegetable oil

Directions – Orange Sauce:

Place all ingredients in a blender and puree until smooth.

Makes: 1½ cups.

Serves: 10-12

Source: The Santa Fe School of Cooking Cookbook Spirited Southwestern Recipes Susan Curtis

Candied Bacon

DO NOT MAKE THIS!!  You will never be left alone.

Ingredients:

1/2 c packed light brown sugar

1 1/2 tsp light chile powder

1 tsp garlic powder

1/2 tsp black pepper

20 slices thick-cut bacon ( 1 1/2 lbs)

Directions:

Preheat oven to 400°.

Line a sheet tray with parchment paper.

Lightly spray with pan spray.

In a small bowl, combine the brown sugar, garlic powder, black pepper and chile powder.

Dip the bacon strips in the sugar mixture, coating well.

Arrange the strips on the prepared sheet pan.

Bake for 12 – 15 minutes, until caramelized and almost crisp.

Remove from oven and allow to cool completely.

Bacon will crisp further as it sets.

Serves:  ?

Source: American Cruise Lines, Queen of the West

 

 

 

 

Raisin Wine Sauce

This is really wonderful on ham and keeps forever in the fridge.

Ingredients:

  • 1/2 c sugar
  • 1 Tab cornstarch
  • 1/2 tsp allspice
  • 1/2 tsp dry mustard
  • 1/4 c port or red wine
  • 1/4 c red wine vinegar
  • 1/4 cup water
  • 1/2 c raisins

Directions:

  1. Combine dry ingredients is sauce pan.
  2. Slowly add wet ingredients while stirring.
  3. Cook over medium heat until thickened.

Serves:  1 1/2 cups

Source:  Ginger’s mother Marge Austin’s old recipe box.

 

Cha Siew Bow – Pork Buns

Wei-Ling Louie’s dim sum class was delicious.  This is somewhat difficult and time consuming – but oh so GOOD!  The Barbecued Pork and Barbecued Pork Filling are on the blog.

Ingredients:

  • 1 pkg dry yeast
  • 1  1/4 c water
  • 1 c milk
  • 3/4 c sugar
  • 1/3 c shortening
  • 6 c flour
  • barbecued pork filling

Directions:

  1. Heat water, milk, sugar and shortening until just barely melted (110° – 115°.
  2. Mix 3 cups flour with yeast.
  3. Add liquid mixture and mix well.
  4. Gradually add remaining flour.
  5. Knead dough until smooth and elastic (10 – 15 minutes).
  6. Divide dough into 24 equal pieces.
  7. Flatten each piece into a circular shape,, thinner at the edges.
  8. Place about 1 1/2 – 2 Tab of filling in the center.
  9. Gather up the sides around the filling and twist or pinch to seal.
  10. Place on a 2 inch square of wax paper, twisted side down.
  11. Cover with a clean towel and let rise in a warm place until the dough springs back slowly when poked gently (45 – 60 minutes).
  12. Steam buns for 10 minutes. (Or buns may be baked at 350° for 15 – 20 minutes or until golden brown after brushing the buns with a mixture of beaten egg, 1 tsp water and 1 tsp sugar)

Serves:  Makes 24 dumplings

Source:  Wei-ling Louie

 

Barbecued Pork Filling

This is to fill the Cha Siew Bow (Chinese Pork Buns – dumplings)

Ingredients:

  • 4 c barbecued pork, finely diced
  • 2 green onions, finely diced
  • 2 tsp Hoisin sauce
  • 2 tsp sherry
  • 1 Tab oyster sauce
  • 1 tsp sugar
  • 1 tsp light soy sauce
  • 1 1/2 Tav cornstarch
  • 1 1/2 c chicken stock
  • 1 Tab oil

Directions:

  1. Heat wok or skillet.
  2. Add oil and stir fry diced pork and green onions for about one minute.
  3. Add the rest of the ingredients and cook until sauce thickens and bubbles.
  4. Cool thoroughly.

Serves:  Enough for 24 Cha Siew Bow

Source:  Wei-ling Louie

Barbecued Pork

This is used for the filling for Cha Siew Bow, a dim sum.

Ingredients:

  • 2 lbs boneless lean porkbut or loin
  • 1 garlic clove, minced
  • 1 1/4″ slice of ginger, minced
  • 2 tsp sugar
  • 1 tsp salt
  • 2 tsp sherry
  • 2 Tab honey
  • 1/2 tsp five spice
  • 2 Tab catsup
  • 3 Tab light soy sauce
  • 2 Tab Hoisin sauce
  • 1/2 tsp red food coloring

Directions:

  1. Cut pork into strips about 6″x 2″.
  2. Combine together the rest of the ingredients.
  3. Pour over meat to marinate for at least 3 hours or overnight.
  4. Remove meate from marinade.
  5. Hang meat from oven shelf with drapery hooks or bent paper clips.
  6. Roast over a pan of water at 350° for 60 – 75 minutes.
  7. Baste frequently with marinade and meat dripping.
  8. Turn meat every 15 – 20 minutes.
  9. Store in refrigerator

Serves: Enough for 24 Cha Siew Bow

Source:  Wei-ling Louie

Sui Mai – Steamed Meat Dumplings

More dim sum from Wei-ling Louie.  You will need a steamer for these.

Ingredients:

  • 1 pkg round won ton skins
  • 1 lb lean ground pork (better if finely chopped)
  • 3 – 4 dried mushrooms, soaked and minced
  • 1 green onion, minced
  • 1/4 c water chestnuts, minced (5-6)
  • 1/4 c bamboo shoots
  • 2 stalks Napa cabbage, minced
  • 1 tsp ginger root, minced
  • 1 Tab sherry
  • 3 Tab light Chinese soy sauce
  • 1/2 tsp salt
  • 1 1/2 Tab corn starch
  • 1 egg, beaten

Directions:

  1. Combine all ingredients except the won ton skins and mix thoroughly.
  2. Place about 1 tablespoon of filling in the center of one won ton skin and gather the sides of the skin around the filling – sort of pleating.
  3. Squeeze the middle gently to make sure the skin fits firmly against the filling.
  4. Flatten the bottom slightly so that it stands upright.
  5. The open top can be decorated with a carrot flower.
  6. Steam in steamer for 25 minutes.

Serves:  Probably make about 24 – 30.

Source:  Wei-ling Louie

 

Water Chestnut Appetizers

This can be varied with scallops, pineapple chunks, dates, pickled watermelon rind, or chicken livers (forget the soy/sugar on them).  They can be made ahead and reheated for 5 minutes at 350°.

Ingredients:

  • 1 can whole water chestnuts
  • 1/4 c soy sauce
  • 1/2 c sugar
  • 12 slices bacon

Directions:

  1. Drain water chestnuts.
  2. Split in half crosswise.
  3. Marinate in soy for 30 minutes.
  4. Roll each water chestnut in sugar.
  5. Cut bacon in half crosswise
  6. Wrap each water chestnut in bacon.
  7. Secure with toothpick.
  8. Arrange on broiler pan.
  9. Bake 400° for 20 minutes – until bacon is crisp.
  10. Drain on paper toweling.

Serves:  Makes 24

Source:  Sunset

Sherry Glazed Spareribs

For those who want something other than bbq sauce for their ribs.  You can have the butcher cut the ribs in half and they make a hardy appetizer.

Ingredients:

  • 1 side spareribs (about 2 pounds)
  • salt and pepper
  • 1 can (8 oz) tomato sauce
  • 1/2 c sherry (or dry white wine)
  • 1 1/2 c honey
  • 2 Tab red wine vinegar
  • 2 Tab onions, diced
  • 1 clove garlic, minced or smashed
  • 1.4 tsp Worcestershire sauce.

Directions:

  1. Sprinkle the whole side of ribs with salt and pepper.
  2. Place in a shallow pan and bake in a hot oven (400°) for 40 minutes.
  3. Drain off all the fat from the pan.
  4. Combine remaining ingredients.
  5. Pour over ribs.,
  6. Lower oven to 350° and bake ribs 1 1/2 hours longer or until tender.
  7. Cut apart to serve.  (I sometime cut them before cooking – easier serving.)

(After baking you can bless them on the bbq for that smoky taste. Brush them with the sherry-honey glaze.)

Serves: 2 (With ribs, you have to figure 1 pound per person.)

Source: Sunset – the first Sunset cookbook