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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
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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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