I make one hell of a bbq sauce. It was totally due to Brian Donovan who taught me to use Shiner Bock in my sauce. Unfortunately. As I have gone totally gluten free, my recipe went out the window. I managed to revamp to almost the same taste.
½ cup red wine vinegar
¼ cup red wine (a decent table wine but nothing dry or sweet. A cheap merlot is perfect)
1 cup HFCS free ketchup
3 tbsp Worchester sauce (Lea & Perrins is gluten free in the US)
3 tbsp blackstrap molasses (if you are paleo or real foods movement, you can sub maple syrup but only do 2 tbsp unless you like a sweet sauce)
1 tbsp honey
1 ½ tsp onion powder/granules
2 tsp garlic powder
¼ tsp cayenne pepper
¼ tsp chili powder
Put everything in a pot. Whisk together and simmer until the desired thickness. I reduce by a quarter but just keep simmering and stirring until you get to a consistency you prefer.
And fine, if you really need some gluten in your BBQ sauce, omit the red wine vinegar and the red wine. Start by reducing a bottle of Shiner to half the amount of liquid. Then Add 2 tbsp of apple cider vinegar and the rest of the ingredients. Follow the rest of the directions.
Tuesday, January 18, 2011
Eat your Greens
Eat your greens. I eat greens once a day. Mustard greens, various kales, spinach, collard greens, Swiss chard, yep, I eat them all. My husband has developed a taste for them too. He really doesn’t have a choice.
When do I eat them? Breakfast, lunch or dinner. The tougher the green, the more I cook it. Yesterday, I made some mustard greens and spinach sautéed in bacon fat with a bit of sea salt. That is my favorite preparation for spinach.
I always have some bacon fat in the refrigerator. My husband says I only make bacon for the fat. He might be correct. A few comments about bacon. I buy uncured, nitrate free bacon made from humanely treated animals. I do not buy conventionally raised pork. Since I am talking about food, I will spare you the details. But, go read Eating Animals. Since I bake my bacon, it is super easy to drain all that lovely fat.
Yesterday’s Greens: I heated a tablespoon (maybe a couple of tbsp) bacon fat over medium heat. I washed mustard greens and spinach well. The greens will be huge in the pan. I kept turning them over with tongs until all are well wilted. I then added a tiny bit of stock, like a quarter of a cup (sometimes I just use pan drippings from whatever meat I have made for the meal) and let them cook just a bit more but make sure they are still bright green. Sprinkle with sea salt. Serve.
If I would have made something tougher like kale, I would have started off with fat (usually some chicken fat) heated over medium heat. I would have wilted the greens just to the point where everything fits in the pan. Then, add stock – I almost always use chicken stock as that what I have on hand. But, beef stock and lamb stock are awesome in this. Put the lid on and cook until soft. Since I use homemade stock, sometimes I need to add sea salt and sometimes it already has enough seasoning.
Greens are good with meat, poultry, fish, and eggs. If I have leftovers, I store them with any liquid left in the pan.
So, eat your greens.
When do I eat them? Breakfast, lunch or dinner. The tougher the green, the more I cook it. Yesterday, I made some mustard greens and spinach sautéed in bacon fat with a bit of sea salt. That is my favorite preparation for spinach.
I always have some bacon fat in the refrigerator. My husband says I only make bacon for the fat. He might be correct. A few comments about bacon. I buy uncured, nitrate free bacon made from humanely treated animals. I do not buy conventionally raised pork. Since I am talking about food, I will spare you the details. But, go read Eating Animals. Since I bake my bacon, it is super easy to drain all that lovely fat.
Yesterday’s Greens: I heated a tablespoon (maybe a couple of tbsp) bacon fat over medium heat. I washed mustard greens and spinach well. The greens will be huge in the pan. I kept turning them over with tongs until all are well wilted. I then added a tiny bit of stock, like a quarter of a cup (sometimes I just use pan drippings from whatever meat I have made for the meal) and let them cook just a bit more but make sure they are still bright green. Sprinkle with sea salt. Serve.
If I would have made something tougher like kale, I would have started off with fat (usually some chicken fat) heated over medium heat. I would have wilted the greens just to the point where everything fits in the pan. Then, add stock – I almost always use chicken stock as that what I have on hand. But, beef stock and lamb stock are awesome in this. Put the lid on and cook until soft. Since I use homemade stock, sometimes I need to add sea salt and sometimes it already has enough seasoning.
Greens are good with meat, poultry, fish, and eggs. If I have leftovers, I store them with any liquid left in the pan.
So, eat your greens.
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