May 18, 2013

BBQ SAUCE


Texas Roadhouse Copycat Recipe

2 tablespoons vegetable oil
1/4 cup onion, minced
1/2 cup white vinegar
1 1/2 cups water
1/2 cup tomato paste
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 3/4 teaspoon salt
1 teaspoon bourbon whiskey
1 teaspoon liquid smoke
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 teaspoon black pepper, freshly ground

Mix all ingredients together in a food processor or blender. Store in a refrigerator for at least two hours, preferably overnight.

HONEY BARBECUE RIBLETS


Applebee's Copycat Recipe

Barbecue Sauce:
1 cup ketchup
¼ cup water
½ cup honey
½ cup corn syrup
¼ cup apple cider vinegar
2 teaspoons garlic powder
3 teaspoons onion powder
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon chili powder
¼ teaspoon liquid smoke flavor

Combine all ingredients in saucepan and simmer for 20 minutes.Rib let (Rib). For rib tips ("riblets") and full racks, first season ribs with salt, pepper and garlic to taste. Then, sear the ribs on the grill/broiler until both sides are mahogany in color and the meat has begun to pull away from the bone (155 degrees internal temperature).

Place ribs on rack in deep pan/roaster. Cover  bottom of pan with mixture of water and liquid smoke flavoring(4:1 ratio of water to liquid smoke) without mixture touching the ribs (it will make them bitter). Seal tightly with two layers of foil wrap to cover. Slow cook in 275 degree oven until meat is tender.Time varies with how many ribs are being cooked, pan used and your oven temperature. Plan on anywhere from two to five hours, but check to be sure. The slower, the better for this process. Just make sure an internal food temperature of 155 degrees is maintained. (To moderate cooking for small amounts of ribs, try covering ribs with chopped onions, peppers and tomatoes. This also keeps them moist and adds a nice flavor).

 When ribs are fully cooked and tender, remove from oven and finish off on grill/broiler  until marrow in the bone tips "sizzles." Brush with honey barbecue sauce just before removing for service.

Sweet Mango Habanero Hot Sauce



This hot sauce can be quite mild if you choose to use a mild pepper like the green bell pepper, but we're hoping you'll opt for the spicier jalapeno pepper this time around.

1 mango, peeled and diced
10 habanero peppers
1 cup brown mustard
1/4 cup brown sugar
1/4 cup white vinegar
1 tablespoon chili powder
1 tablespoon curry powder salt and pepper to taste


Cooking Directions:
Add all ingredients to a blender and process until smooth.
Spoon the resulting paste to a saucepan and simmer on medium heat, about 5-6 minutes.
Allow to cool and serve!
You can store this in jars in the refrigerator for later use. It'll get a bit hotter the longer it sits.

Pastry Stuffed Meatloaf Roll



2 pounds lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 15 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls

    In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .Place meat mixture in center and spread out over dough      

Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes.