Thursday, July 1, 2010

Phuket BBQ sauce

Yeah, I know, it's not really pronounced that way. But phuket.

I felt like something spicy and aromatic, so I started with a basic recipe for Kansas City BBQ sauce and went nuts.

1 onion
1/2 bulb garlic
1 peach or other stone fruit, very ripe
2 T toasted sesame oil
2 T sweet paprika
1 T chili powder
crushed red pepper to taste
1/4 cup dark brown sugar
1 cup ketchup
1/4 cup vinegar
juice of half a lemon plus water to make 1/4 cup
1 T green curry paste
1/2 t grated fresh nutmeg or cinnamon
kosher salt

Dice the onion finely and saute with a pinch of kosher salt in the sesame oil over medium heat until the onion is well-caramelized. Separate the garlic cloves, mash and mince and add to the onion along with the brown sugar, paprika, chili powder, and crushed red pepper. Saute, stirring, for a minute or two until you can smell the garlic.

Reduce heat and add ketchup, vinegar, lemon juice and water, and curry paste. Dice the peach finely and add it along with the grated nutmeg or cinnamon. Simmer covered for at least half an hour, stirring occasionally. Remove from heat and allow to cool, and then you can puree with a stick blender if desired. I like the chunky bits.

I've got a pan of chicken legs in the oven right now, liberally doused.

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