Fire It Up - Andrew Schloss [21]
Grated zest and juice of ½ lemon
3 tablespoons red wine vinegar
1 tablespoon tomato juice
½ cup olive oil
1 tablespoon honey
2 garlic cloves, minced
2 canned anchovy fillets, mashed
¼ teaspoon red pepper flakes
1 tablespoon chopped fresh mint
Put the orange zest and juice, lemon zest and juice, red wine vinegar, and tomato juice in a bowl. Whisk in the oil in a thin, steady stream until incorporated. Whisk in the honey, garlic, mashed anchovy, red pepper flakes, and mint. Use as directed in a recipe.
Applejack Mop
Best with beef, pork, game meats
MAKES ABOUT 2 ⅓ CUPS
¾ cup applejack or Calvados
¾ cup apple cider
¼ cup apple cider vinegar
¼ cup orange juice
¼ cup vegetable oil
2 tablespoons Worcestershire sauce
Mix everything together. Store in a tightly closed container in the refrigerator for up to 1 month.
VARIATION
Bourbon-Cider Mop: (Best with pork and game meat.) Replace the applejack with ¾ cup bourbon.
Sauces
Easy Barbecue Sauce
All-purpose
MAKES ABOUT 2 CUPS
1½ cups ketchup
3 tablespoons unsalted butter
2 tablespoons molasses
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1½ teaspoons smoked paprika
1 teaspoon coarse salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground black pepper
Combine everything in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer until slightly thickened, about 20 minutes. Store in a tightly closed container in the refrigerator for up to 1 month.
VARIATIONS
Bourbon Barbecue Sauce: (Best with pork.) Add ½ cup good-quality bourbon.
Applejack Barbecue Sauce: (Best with beef, turkey, chicken.) Add ½ cup applejack or Calvados.
Steak House Barbecue Sauce: (Best with beef.) Add ¾ cup steak sauce, such as A1.
Espresso Grilling Sauce
Best with beef, lamb, duck, game meats
MAKES ABOUT 2 ⅓ CUPS
1 cup brewed dark-roast coffee
1 cup ketchup
¼ cup dark brown mustard
⅓ cup honey
2 tablespoons citrus juice (lemon, orange, or lime)
2 tablespoons hot pepper sauce
2 teaspoons ground black pepper
2 teaspoons coarse salt
Mix everything together in a medium saucepan. Bring to a boil, lower the heat, and simmer until slightly thickened, about 5 minutes. Store in a tightly closed container for up to 1 month.
Guinness BBQ Sauce
Best with beef, pork, lamb, game meats
MAKES ABOUT 2½ CUPS
2 cups Guinness ale
1 star anise (optional)
1 cup ketchup
¼ cup dark brown mustard
⅓ cup honey
2 tablespoons hot pepper sauce
2 teaspoons coarse salt
2 teaspoons ground black pepper
Boil the Guinness in a saucepan with the star anise (if using) over high heat until reduced by half. Add the remaining ingredients and simmer for 5 minutes, or until thick. Cool and remove the star anise. Store in a tightly closed container in the refrigerator for up to 1 week.
Mole BBQ Sauce
Best with beef, lamb, pork, turkey, duck, game meats
MAKES ABOUT 1½ CUPS
1½ cups chicken broth
1 tablespoon Mole Rub
¼ cup golden raisins, finely chopped
½ ounce bittersweet chocolate, finely chopped
1 tablespoon ketchup
1 teaspoon balsamic vinegar
½ teaspoon dried thyme leaves
Coarse salt and ground black pepper
Combine the chicken broth, mole rub, raisins, chocolate, ketchup, vinegar, and thyme in a small saucepan. Bring to a boil, stirring constantly. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper. Store in a tightly closed container in the refrigerator for up to 2 weeks.
Tamarind–Peanut Butter Sauce
Best with chicken, turkey, pork, shellfish, fish, veal
MAKES ABOUT 2¼ CUPS
1¾ cups coconut milk
½ cup peanut butter
1 tablespoon tamarind paste concentrate
1 tablespoon ketchup
2 teaspoons canola oil
2 teaspoons sugar
1 to 2 teaspoons Asian chile paste
2 garlic cloves, minced
2 tablespoons chopped fresh cilantro
Blend the coconut milk, peanut butter, tamarind paste, ketchup, oil, sugar, and chile paste in a blender or food processor. Pour into a bowl and stir in the garlic