Barbecue and Grilling:
Sauce Collection: BBQ Sauces

Your "Own" Steak Sauce
Plantation Sauce
Orange Ancho Chile Barbecue Sauce
Sauce New Orleans (Creole Style)
Amaretto Almond Cream Sauce
Honey Mustard Sauce
Green Mayonnaise for Grilled Shrimp
Jalapeno Plum Sauce
Chasseur Sauce "Hunter's Style"
Dave’s Barbecue Sauce
Cranberry Tangerine Glaze with Bourbon
Grand Marnier Peach Sauce

Your "Own" Steak Sauce

Ingredients:

Plantation Sauce

Makes 10 servings

Ingredients:

Orange Ancho Chile Barbecue Sauce

Here's a fun BBQ sauce. It's got a great flavor and will WOW your guests. Make some chicken K-Bobs with thigh or breast meat and place fresh cubes of pineapple between the chucks. Baste during the last few minutes and serve with a little warm sauce on the side. Great as an entrée or as a fun appetizer. If you are using bamboo skewers remember to soak them for thirty minutes before putting the meat on them. This will stop them from burning up on the grill.

Makes 4 servings

Ingredients:

1 cup orange marmalade
1 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons ancho chile powder
1 teaspoon garlic, chopped
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon cumin, ground

Preparation:

Combine marmalade, tomato sauce, vinegar, ancho chile powder, garlic, salt, cayenne, and cumin in a small saucepan and stir to incorporate. Heat sauce to a boil, stirring often. Simmer for 2 minutes, and let cool completely.

Sauce New Orleans (Creole Style)

Ingredients:

2 tablespoons butter
2 small cloves fresh garlic, peeled and diced fine
1 medium red onion, diced fine
1 stalk celery
1/2 each red and green bell pepper, seeds removed and diced
1 bay leaf, whole
1 pinch of paprika and cayenne each
2-1/2 cups fresh diced tomatoes
1/2 cup chili sauce

Preparation:

Cook the veggies in the butter until tender but not brown. Add the rest of the ingredients and simmer for about 15-18 minutes. Remove the bay leaf and serve over fresh fish or a bowl (1-1/2 pounds cooked) of steamed shrimp or crawfish tails.

Amaretto Almond Cream Sauce

A mildly sweet and nutty complement to any boneless cut of white meat or fish. I like it on smaller fillets of fish like trout, sea perch or sole.

Makes 4 servings

Ingredients:

1 tablespoon butter
1/4 cup almonds, sliced
2 tablespoons Amaretto
2 cups heavy cream
1 teaspoon tomato paste
1 each bouillon cube, chicken, crushed

Preparation:

In a non-stick skillet, melt the butter and brown the almonds until golden brown. Be very careful as they will burn quickly. As soon as the almonds are nicely browned, add the Amaretto. Be extremely careful as it should and will flame up for about 10 seconds or so. Don't be afraid, it is supposed to do that. This process burns off the alcohol. After about 30-40 seconds you will have very little liquid in the pan (it will be dark brown).

Add the cream, tomato paste, and the crushed bouillon cube and bring to a boil. Reduce heat to a rolling simmer and reduce by half (about 12 minutes) stirring often. The finished sauce should have a beige, ever so slight pink color and coat the back of a spoon.

NOTE: If the Amaretto doesn't flare up in the pan, don't worry! Your sauce will be fine.

Honey Mustard Sauce

Here is a simple and different BBQ sauce for pork roasts, ribs or chicken. If basting over high heat, use towards the end of the cooking process as the honey will tend to caramelize and could give a burned flavor to your food

Ingredients:

1 stick of butter
1 cup of honey
1 cup Dijon Mustard
3 tablespoons lemon juice
1 teaspoon salt

Preparation:

Melt the butter and add in the remaining ingredients and mix well. Bring to just a boil and reduce heat to a simmer. Simmer for 3 minutes. Store in a glass jar under refrigeration if preparing ahead of time.

Green Mayonnaise for Grilled Shrimp

Sounds funny, but it tastes good. Just put a plate full of shrimp that have been basted with butter, salt, pepper and a little lemon, add a small bowl of this in the middle of the plate.

Ingredients:

8 small spinach leaves
1 tablespoon chives, chopped
1/3 cup fresh parsley, chopped
1/4 cup watercress leaves
1 teaspoon fresh tarragon
1/4 lemon, juiced
1-1/2 cups mayonnaise

Preparation:

Put 2/3 cup of water in a skillet and bring to a boil. Add the greens and herbs and boil for about 2 minutes. Drain, pat dry and cool. Puree in a food processor for a moment or two, add mayo and lemon and pulse until blended. Chill for service.

Jalapeno Plum Sauce

One of my favorites! The perfectly unusual blend of fruit, pepper, curry and soy will keep your guests talking about this sauce forever. The perfect glaze for any white meat and a most delightful dipping sauce for spring rolls.

Ingredients:

1/2 tablespoon soybean oil
1/3 cup red onions, small dice
1 1/2 tablespoons garlic, minced
1 1/2 each jalapeno peppers, chopped (seeds and ribs removed)
1 1/2 pounds purple plums, pitted and diced small
1/2 tablespoon curry powder
1/2 teaspoon allspice
1/2 cup honey
1/4 cup soy sauce
1 each orange, juiced
2 each lemons, juiced

Preparation:

In a heavy pot, cook red onion, garlic and jalapeno pepper in soy bean oil until tender. Add the plums and stir in the curry powder and allspice.

Once the spices are dispersed, add the honey, soy sauce, and the fruit juices.

Cook over medium low heat for 1 hour and 15 minutes uncovered, stirring often. The consistency should be like a chunky tomato sauce.

Remove from the heat and allow to cool to room temperature. Bottle and chill the sauce.

This sauce can be made ahead of time and it freezes well.

Chasseur Sauce "Hunter's Style"

This classic sauce can be made ahead and added to your favorite sautéed white meat dish (rabbit, veal, pheasant, quail and even pork).

Ingredients:

2 tablespoons olive oil
1 tablespoon garlic, chopped
4 tablespoons red onions, chopped
16 mushrooms, stem trimmed, cut in quarters
1/2 cup white wine
2 teaspoons tarragon
2 tablespoons parsley, fresh, chopped
1 1/2 cups brown sauce
2/3 cup chunky style pasta sauce
1 tomato, small dice

Preparation:

In olive oil, sauté the onion, garlic and mushrooms for 2 minutes. Add wine, tarragon and parsley and cook over high heat until liquid reduces by half (approximately 4 minutes).

Add the brown sauce and the tomato sauce and blend in the pan with a rubber spatula. Toss in the chopped tomatoes, blend and serve.

Dave’s Barbecue Sauce

This one is perfect for pork back ribs!

Ingredients:

1/4 cup ketchup
1 teaspoon dry mustard
1/4 cup dark rum
2 cloves garlic - crushed
1 tablespoon fresh gingerroot, chopped finely
1 cup brown sugar -- packed
1/4 cup soy sauce
1/2 cup chili sauce
1/2 cup peach or orange marmalade
1/4 cup Hoisin Sauce
1/4 cup Worcestershire Sauce
1 teaspoon chili powder
1 dash black pepper

Preparation:

Combine all of the ingredients in a bowl and blend thoroughly until the brown sugar has dissolved. Pour into a saucepan and bring to just a boil.

Chill and store in a glass jar in the refrigerator.

Note: Hoisin Sauce can be found in the Oriental section of your store.

Cranberry Tangerine Glaze with Bourbon

Here is a quick and fun sauce for birds, although I think I’ve even used it with ham. Perfect with a grilled turkey tenderloin!

Makes 6 servings

Ingredients:

1 cup cranberries, whole fresh or frozen
1/3 cup tangerine juice
1/2 cup orange marmalade
2 ounces bourbon whiskey

Preparation:

Combine all ingredients in a saucepan and bring to a boil, reduce heat and simmer for 10 minutes. Stir occasionally.

Cool to room temperature and chill, or serve immediately over your favorite grilled game bird breast.

This sauce can be made ahead of time and freezes well. Prepare some in the fall when cranberries are inexpensive and at their freshest.

Thaw the sauce overnight in the refrigerator.

Grand Marnier Peach Sauce

A great grilling sauce for birds and a great excuse to keep some Grand Marnier around the house. I have made this with Southern Comfort as well.

Makes 4 servings

Ingredients:

1 12 ounce jar peach preserves
2 tablespoons tomato paste
1/2 each jalapeno, seeds and ribs removed, chopped finely
1 ounce Grand Marnier

Preparation:

Combine the preserves and the tomato paste. This helps cut some of the sweetness and also gives the sauce a wonderful reddish color.

Blend in the minced jalapeno and Grand Marnier and warm the sauce over medium heat.