Food & Wine

<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Wednesday, July 2, 2008 Two savory sauces for your July 4 barbecue By Judyrae Kruse Herald Writer Generally speaking, unless it rains (whereupon all bets are off, anyway), the Fourth of July calls for dinner cooked over coals, be it campfire or barbecue grill. So, then, what's it to be? Burgers, brats and dogs are, it goes without saying, the usual and traditional fare for most of us, most of the time. But maybe this is one of those years when, for whatever reason or reasons, making a major switcheroo seems like the thing to do, and going with chicken, pork, beef, salmon or shrimp instead makes a better fit for the occasion. Whichever or whatever, we've got it covered, with a pair of sauces designed to dose almost everything. Kind of one-size-fits-all concoctions. The first, supposedly flavored in western North Carolina style, is designed for pulled pork, chicken, salmon steaks and shrimp kebabs. Oysters, too. In this case, the sauce serves as a kicky condiment for either oven-roasted or grilled-in-the-shell oysters. The second, a mustardy, vinegary combo, is particularly suited to marinating, mopping and finishing off steaks, poultry (try this one with pulled chicken sandwiches) and pork tenderloin, chops or ribs. Because both sauces are good keepers, they can be made right now and stored in the refrigerator until needed, forestalling any last-gasp prep when you've already got a bazillion other tasks to tackle. Now all you have to do is choose what you'd most like to cook and then match it up with one of these recipes taken from my trustworthy copy of "Hay Day Country Market Cookbook." LOW COUNTRY BARBECUE SAUCE 6 tablespoons oil 2 generous cups chopped onions 1 large clove garlic, peeled and minced 1 teaspoon hot paprika 1/2 teaspoon fennel seed 1/4 teaspoon ground cumin Kosher (coarse) salt and freshly ground black pepper 6 tablespoons white wine vinegar 3 tablespoons light brown sugar 2 tablespoons Worcestershire 2/3 cup ketchup Juice of 1 large lime Heat the oil in a saucepan over medium-high heat. Add the onions and garlic and saute until very tender and just beginning to color, 5 to 7 minutes, stirring as needed. Add the paprika, fennel seed, cumin, 1 teaspoon salt and 1 teaspoon pepper; saute for another 2 to 3 minutes. Stir in the wine vinegar, brown sugar, Worcestershire, ketchup and lime juice and simmer gently, uncovered, until slightly thickened and fragrant, about 15 to 20 minutes, stirring as needed. Season to taste with additional salt and pepper, if necessary. Cool thoroughly, transfer to a clean covered jar and store in the refrigerator up to several weeks. Stir before using. Brush on grilled chicken, salmon steaks or shrimp kebabs, use as a sauce for pulled pork or a condiment for oysters. Makes 2 cups. SAVANNAH BARBECUE SAUCE 1/2 cup ketchup 1/3 cup coarse-grain mustard 1/4 cup white wine vinegar 1 clove garlic, peeled and minced 1/4 cup finely chopped onion 1 teaspoon Worcestershire 1/3 cup dark corn syrup 2 teaspoons fresh lemon juice 2 tablespoons sugar 4-5 dashes bottled liquid smoke Kosher (coarse) salt and freshly ground black pepper In saucepan, combine the ketchup, mustard, wine vinegar, garlic, onion, Worcestershire, corn syrup, lemon juice, sugar and liquid smoke; stir well, bring to boil, reduce heat and simmer gently, uncovered, for 30 minutes, stirring as needed. Season to taste with salt and pepper. Cool thoroughly, transfer to a clean glass jar, cover and store in the refrigerator up to several weeks. Shake or stir well before using. Use as a marinade, mop or sauce for steaks, poultry, pulled chicken sandwiches, and pork tenderloin, chops or ribs. Makes 2 cups. The next Forum will appear in Friday's Time Out section.

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