There's no need to slave over the stove or make a run to the supermarket the next time you're inspired to fire up the grill. Spicy, savoury BBQ sauce is only minutes away by simply stirring together a few pantry staples. Slather it on slow-roasted ribs, spoon it over pulled pork, or simply serve with your steak.
Yield: 2 cups
1 cup (250 mL) of red wine vinegar
A 5 1/2 ounce (156 mL) can of tomato paste
1/4 cup (60 mL) of chili powder
1/2 cup (125 mL) of molasses
1 tablespoon (15 mL) of Worcestershire sauce
1 tablespoon (15 mL) of ground cumin
1 tablespoon (15 mL) of dried oregano
1 tablespoon of your favourite hot sauce (optional)
1 teaspoon (5 mL) of cinnamon (optional)
1/2 teaspoon (2 mL) of salt
In a medium bowl whisk all the ingredients together.
Store in a tightly sealed jar in the refrigerator. Use it whenever you want to add authentic zest to your BBQ or lots of flavour to simple baked chicken breast or salmon filet. If you are grilling or barbecuing be sure to brush this sauce on towards the end of cooking so it doesn’t burn.
This is how a gin and tonic is crafted at our place; our cool, cool summer sipper. My wife, Chazz, is famous for her refined version of the classic backyard cocktail. How do you improve local artisanal gin distilled passionately with aromatics and botanicals from around the world? With local aromatics and botanicals freshly muddle into this crisp new classic.
A traditional pesto genovese is made with loads of fresh basil, but by no means do you have to stick by tradition. This version has been jazzed up with pungent sun-dried tomatoes. Pesto means paste, and it can have infinite variations based on what inspires you. Switch up the nuts or cheese, add some herbs or spices, or zip it up with some hot sauce.