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Freedom's Journal Recipe of the Month (back to
Editors Page)
Season your meat, make this sauce, and cook the meat over a low smoldering fire
made of wood, coals or a combination. Brush this sauce over your cooked meat or
poultry, and offer it on the side as a tabletop staple.
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Burner's Que
| from the New Low Country Cookbook |
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1 tblsp vegetable oil
2 celery ribs, finely chopped
1 red bell pepper, seeded, finely chopped
1 onion, finely chopped
4 cups coarsely chopped ripe tomatoes or tomato ketchup
1 1/2 cups firmly packed dark brown sugar
1/2 cup prepared yellow mustard
1/4 Worcestershire sauce
1/4 cup fresh lemon juice
2 tblsp garlic powder
2 tblsp ground ginger
1 tsp chili powder
1 tsp black pepper
1 tsp cayenne pepper
1 tsp freshly ground black pepper
1 tsp salt
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Method:
In a large saucepan, heat the oil over medium
heat. Add the celery, bell peppers, and onions and cook until
vegetables are slightly softened, 3 to 4 minutes. Add tomatoes
and brown sugar, reduce the heat, and simmer, stirring
occasionally, until the sugar is completely dissolved. Add the
remaining ingredients. Cover and cook over low heat for 1 hour,
stirring occasionally. Check the seasoning, adding more salt if
needed.
Let cool, store in an airtight container, and place in the
refrigerator. It will last for months. |
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