04.21.10
Posted in barbarque, Sauces
at 12:00 am
This is a recipe I made when friends stopped by unexpectedly and we decided to barbeque up some ribs and chicken and had no Barbeque sauce on hand. Not to bad for a rush job even if I do say so myself. It is very good.
2 cups ketchup or chili sauce
1 cup water
1/2 cup apple cider vinegar
7 tablespoons light brown sugar
4 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice ,I use fresh when I make it
1 tablespoon Worcestershire sauce
a dash or a few of your favorite hot sauce optional
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 to 2 1/2 hours.
Hope ya’ll will try this and give me your thoughts.
See ya’ll soon.
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04.17.10
Posted in BBQ, Sauces
at 10:56 pm
This is a sauce that my mom came up with one day when I was out at my in laws for a cook out and they forgot to get any BBQ sauce. So I called good old mom for a recipe for some great sauce. and this is what she came up with. Give it a try and let me know what ya’ll think.
Mom’s BBQ Sauce:
3 large sweet onions, chopped
1 tablespoon olive oil
3 bottles chili sauce
2/3 cup lemon juice
1/2 cup apple cider vinegar
about 1/2 bottle of Worcestershire sauce
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 tbsp. mustard
1/2 cup brown sugar, packed
In a skillet, sauté chopped onions in olive oil until tender. Remove from skillet and place in 4 quart saucepan. Add remaining ingredients, simmer on low-medium heat for about 1 hour, stirring often. Do not allow to stick or burn.
This is a great BBQ sauce for pulled pork, ribs and chicken
This is a great sweet BBQ Sauce that I created for grilling chicken.
Patti’s Honey Barbeque Sauce:
3/4 cup honey
1/2 cup chili sauce
1/4 cup butter (1/2 stick)
1 tablespoons apple cider vinegar
2 tsp. Dijon style mustard
2 tbsp. brown sugar
1 clove garlic,chopped fine
Combine all the ingredients in a sauce pan and simmer the mixture for 5 minutes. Makes about 1 1/2 cups sauce. Leftover can be stored in the refrigerator for later use or as dipping sauce for chicken nuggets.
This is a great no fail BBQ Sauce and can be used a a marinade on steak before grilling.
Never Fail BBQ Sauce:
1 cup catsup
1/4 cup brown sugar
1/4 cup sweet onion, finely chopped
1/4 cup orange juice
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
Boil for 5 minutes. Pour over chicken , pork chops or ribs. this is a good all purpose barbeque sauce.
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04.16.10
Posted in cakes
at 12:10 am
This was one of my Mamas specialities. It was terrific I never had her recipe but this is one I created and it comes quite close to what I remember. So give it a try and let me know what ya’ll think.
See ya’ll real soon.
.
Mama’s Coconut Cake with 7 Minute Frosting:
Vegetable oil, for cake pan
3 cups flour cake flour, plus extra for pans,
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup coconut milk
1/2 cup coconut cream
8 ounces unsalted butter, room temperature
2 cups sugar
1 teaspoon coconut extract
4 egg whites
1/3 cup coconut water
Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
Combine the coconut milk and coconut cream in small bowl and set aside.
Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
7 Minute Frosting:
3 large egg whites
1 3/4 sugar
1/3 cup coconut water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
Grated coconut from 1 coconut, about 1 cup
Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.
This was one of my Mamas specialities. It was terrific I never had her recipe but this is one I created and it comes quite close to what I remember. So give it a try and let me know what ya’ll think.
See ya’ll real soon.
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