Texas Maryland Blue Crabs
sun dried tomato shrimp pasta
spicy corn chowder, popovers
crockpot barbecue brisket, corn on the cob, Texas toast
beef with broccoli, rice
garlic and rosemary pork loin, parmesan baked potato halves, green beans
oven baked chicken parmesan, garlic fat bread, broccoli

Wednesday, June 17, 2015

Mango Barbecue Sauce

Mango Barbecue Sauce
I sure wish we had a grill. Our place in Colorado had one and I think I used it 90% of our time up there, weather permitting. I really enjoy grilling in the summer, especially barbecue. I really like to make my own sauce, even though C likes to make fun of it, he much prefers barbecue sauce from a bottle. If you have a grill, this sauce would be amazing on grilled chicken. Maybe one day we will get a grill here in Houston, but the idea of running food up two flights of stairs is quite daunting. This sauce has a nice sweetness from the mango and I really love the addition of fresh lemon, not something you normally see in barbecue sauce. Thanks to the NY Times for the recipe.
Mango Barbecue Sauce

1 mango, flesh removed
2 tablespoons olive oil
½ cup finely chopped onions
1 tablespoon chopped garlic
1 cup ketchup
1 tablespoon Dijon mustard
2 tablespoons corn syrup
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco, or to taste
4 slices lemon
Salt and freshly ground black pepper to taste

Place the mango in the bowl of a food processor, and puree to a coarse texture. In a saucepan combine the olive oil, onions and garlic. Saute briefly over medium-high heat, or until wilted. Add remaining ingredients, stir and bring to a simmer. Cook for 5 minutes. Remove and let cool. Surplus sauce can be refrigerated I n an airtight jar and used with any barbecued meat or poultry.
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