This is a pretty standard KC-style BBQ sauce with a ginger kick.
2 thumbs ginger
2 c ketchup
1 c water
1/2 c cider vinegar
1/2 c brown sugar
3 T olive oil
4 T smoked paprika
2 T chili posder
4-6 cloves garlic
2 t chili flakes
Thinly slice one thumb of ginger - no need to peel it. Bring the water to a boil, add the ginger, reduce heat to a bare simmer for 30 minutes. Remove from heat, strain, set aside.
Peel and finely dice the other thumb of ginger. Smash and dice the garlic. Heat the olive oil in a small saucepan, add the ginger and garlic, and saute gently until the garlic starts to color. Add 1/2 cup of the ginger-infused water and all the other ingredients. Stir, bring to a boil, reduce heat and simmer for 30 minutes. Between the sugar and the vinegar it'll keep indefinitely in the fridge.
Showing posts with label ketchup. Show all posts
Showing posts with label ketchup. Show all posts
Monday, January 23, 2012
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.
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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