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Creole Barbecue Sauce
Posted on 8/30/10 at 12:50 pm
Posted on 8/30/10 at 12:50 pm
Saw this in cooking.com and looks pretty good
RECIPE INGREDIENTS
1 tablespoon butter
2 medium onions, coarsely chopped
2 medium bell peppers, coarsely chopped
20 cloves garlic, coarsely chopped
1 1/4 cups apple cider vinegar
8 ounces fresh ginger, peeled, coarsely chopped
1 cup mild-flavored molasses or honey
1 cup (packed) golden brown sugar
One 6-ounce can tomato paste
1/2 cup (about) hot pepper sauce
1 1/2 cups beer
cayenne pepper, optional
DIRECTIONS
Melt butter in large heavy-duty saucepot over medium-high heat just until brown, stirring constantly, about 1 minute. Add onions, peppers and garlic. Saute until very brown, about 15 minutes. Stir in vinegar and ginger. Bring to boil. Stir in molasses, brown sugar, tomato paste and hot pepper sauce; bring to boil. Add beer; bring to boil. Simmer until sauce thickens slightly, stirring occasionally, about 1 hour.
Puree sauce with hand blender or bar blender until smooth. Season to taste with salt, black pepper and cayenne pepper. Thin sauce with more beer or water if too thick. Cover and simmer for flavors to blend, stirring occasionally, about 15 minutes.
Now that is way too much ginger for me and I might even cut back on that garlic but overall looks pretty solid.
RECIPE INGREDIENTS
1 tablespoon butter
2 medium onions, coarsely chopped
2 medium bell peppers, coarsely chopped
20 cloves garlic, coarsely chopped
1 1/4 cups apple cider vinegar
8 ounces fresh ginger, peeled, coarsely chopped
1 cup mild-flavored molasses or honey
1 cup (packed) golden brown sugar
One 6-ounce can tomato paste
1/2 cup (about) hot pepper sauce
1 1/2 cups beer
cayenne pepper, optional
DIRECTIONS
Melt butter in large heavy-duty saucepot over medium-high heat just until brown, stirring constantly, about 1 minute. Add onions, peppers and garlic. Saute until very brown, about 15 minutes. Stir in vinegar and ginger. Bring to boil. Stir in molasses, brown sugar, tomato paste and hot pepper sauce; bring to boil. Add beer; bring to boil. Simmer until sauce thickens slightly, stirring occasionally, about 1 hour.
Puree sauce with hand blender or bar blender until smooth. Season to taste with salt, black pepper and cayenne pepper. Thin sauce with more beer or water if too thick. Cover and simmer for flavors to blend, stirring occasionally, about 15 minutes.
Now that is way too much ginger for me and I might even cut back on that garlic but overall looks pretty solid.
Posted on 8/30/10 at 12:52 pm to tavolatim
quote:
8 ounces fresh ginger, peeled, coarsely chopped
quote:
Now that is way too much ginger for me
I'm trying to envision what half a pound of ginger would even look like.
That's gotta be a misprint, no?
Posted on 8/30/10 at 12:54 pm to tavolatim
why is this recipe creole?
and yeah, that's WAY too much ginger..and i love ginger.
and yeah, that's WAY too much ginger..and i love ginger.
Posted on 8/30/10 at 12:57 pm to el tigre
quote:
why is this recipe creole?
Tomato based product and hot sauce.
Posted on 8/30/10 at 2:02 pm to glassman
Pretty much...just a buzz word. But like you said it does have tomatoes and hot sauce.
Posted on 8/30/10 at 2:04 pm to el tigre
quote:
why is this recipe creole?
Thinking the exact same thing..
Posted on 8/30/10 at 2:15 pm to Catman88
Let me clear this up....that was the title for it on cooking.com.....not my call...that's why I clicked on it...I like to see what the folks up north call cajun and creole....I love to read jambalaya recipes in national magazines...and don't even get me started on the gumbo recipes....It's just a buzz word for the masses...but this recipe sans the ginger looked pretty good...let's just call it spicy barbecue sauce.
Posted on 8/30/10 at 2:18 pm to tavolatim
I'm pretty sure I'm safe in saying nobody thought YOU were the one giving it that name, Tim. Folks were just commenting on the peculiarity of it, as it's peculiar indeed.
Hell, I agree. It sounds like a good basic barbeque sauce. I would just definitely cut the ginger, by at least 7 1/2 ounces - probably more.
Hell, I agree. It sounds like a good basic barbeque sauce. I would just definitely cut the ginger, by at least 7 1/2 ounces - probably more.
Posted on 8/30/10 at 2:26 pm to Y.A. Tittle
I thought that was the case but when I reread the original post....I didn't put the title above the recipe but rather in the subject line...so it seemed that I had named it...just wanted to clear that up lest I end up looking like the one using buzz words.
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