Category Archives: Sauce

Dippin’ Chicken: Alabama White BBQ Sauce

Barbeque sauce takes on a different meaning depending where you are in the country. North Carolina has their vinegar based sauce. South Carolina likes their mustard based sauce. Kansas City sauce is on the sweeter side with the addition of brown sugar and/or

Alabama White BBQ Sauce

molasses, while Memphis BBQ sauce is a little more balanced. And the Texans, they like to add tomato sauce or tomato paste to their barbeque sauce.

Now comes Alabama White Barbeque Sauce. This mayo-based sauce was created by Big Bob Gibson Bar-B-Q in Decatur, Alabama and will elevate your barbequed chicken to something near heavenly. Bonus points for being super easy to whip up with ingredients you probably have on hand, this is one unique sauce that you need to try.

Get your Great Gatsby on by visiting the Scott and Zelda Fitzgerald Museum in Montgomery, a house the couple rented in the 1930s. The museum is open Tuesday-Sunday.

Alabama White BBQ Sauce

  • Servings: 12
  • Time: 10 min.
  • Difficulty: easy
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Ingredients

  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons prepared horseradish
  • 1/4 cup white vinegar
  • 1 clove garlic, shaved on a microplane
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne (optional)

Instructions

Combine all ingredients in a medium mixing bowl and whisk together. Spoon over chicken or pork after it is cooked. This will keep up to 2 weeks in refrigerator.

Pastrami Burgers with Fry Sauce – Utah

We’ve talked about regional burgers before when we explored the Minnesota Juicy Lucy and the Okie Onion Burger. Now comes the

Pastrami Burger - Utah

Utah Pastrami Burger. Made famous by Utah’s Crown Burgers, the Pastrami Burger has been around since the 1950s in California. Manuel Katsanevas, founder of the Crown Burger on North Temple Street, admits that he learned to make pastrami burgers from a guy in Los Angeles. This ode to beef is topped with sliced lettuce, tomato, onions, cheese and of course, hot pastrami.

And you cannot forget the fry sauce. Fry sauce is a little like a smooth Thousand Island dressing, seasoned with pickle juice rather than relish. Great on the burger, the fry sauce also is a tasty dip for French fries.

Prepared to be dazzled by speed, snow and aerial tricks at various events at Utah Olympic Park in the next few weeks including the Luge World Cup, the Nordic Combined Continental Cup, the US Freestyle Aerials Selection, and the Bobsled and Skeleton World Cup.

Pastrami Burger

  • Servings: 4
  • Time: 30 min.
  • Difficulty: easy
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Ingredients

For the burgers:

  • 1 1/2 lb ground chuck
  • 1 ¼ teaspoons kosher salt
  • ¼ teaspoon freshly ground pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • ½ pound thinly slice beef pastrami
  • Sliced American or Cheddar cheese
  • 4 burger buns
  • Sliced tomato, lettuce, onions (optional)

For the fry sauce:

  • ½ cup mayonnaise
  • ¼ cup ketchup
  • 2-3 teaspoons pickle juice (to taste)
  • 2-3 dashes hot sauce

Instructions

For the fry sauce: Combine all ingredients in small bowl. Set aside.

For the burgers: Mix ground beef with salt, pepper garlic powder and Worcestershire sauce. Divide into 4 patties. Grill 3 to 4 minutes each side for a medium burger. Place on buns. Top with cheese, then pastrami warmed for a few minutes in a frying pan. Add fry sauce and other desired fixings.

Christmas Time: Red and Green Chile Sauce – New Mexico

The chile pepper is the official state vegetable of the Land of Enchantment — along with pinto beans. Spanish settlers brought the chile pepper to the state from Mexico where it had been cultivated by the Aztecs for centuries. Bright red chile ristras (strings of peppers) grace patios and fences across the state and are both decorative and utilitarian.

New Mexico Red and Green Chile Sauce

The official state question of New Mexico is, “Red or green?” When dining out, if a server asks you this, he or she is referring to which type of chile you want on top of your enchiladas or tamales. If you can’t decide, don’t worry, just order “Christmas” to get a taste of both.

Both of these chile sauces are remarkably easy to make at home. For the red sauce, buy dried chile pods that are labeled “Chile Nuevo Mexico.”  They will look like this.

New Mexico red chiles for red chile sauce    New Mexico red chiles for red chile sauce

We scraped out the seeds and membranes before preparing and the resulting sauce was delicious with just a hint of heat. If you like it spicier, reserve some of seeds and add them back in for a kick.

The green sauce is usually made with Hatch peppers which are grown in the Hatch Valley. Hatch, New Mexico, is the self-proclaimed chile capital of the world and hosts a Chile Festival each year in August. If you can’t find fresh Hatch peppers, you might be able to find them canned or frozen. We subbed in Anaheim peppers, but poblano or even cubanelle peppers will also work. Roast the peppers first to add depth of flavor. Our green chile sauce was mild but oh-so-flavorful.

Top eggs, breakfast burritos, enchiladas or tacos with either of these sauces. Use it to elevate mac-n-cheese, or add to cornbread to give it a spicy boost. Or spoon it over beef burgers to make green chile cheeseburgers – a Santa Fe classic.

If hot and spicy sauces, mustards, salsas and marinades are your thing, attend the 27th Annual Fiery Foods & Barbecue Show, March 6-8, 2015, in Albuquerque.

 

New Mexico Red Chile Sauce

  • Servings: 6-8
  • Time: 1 hour, 15 minutes
  • Difficulty: moderate
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Recipe courtesy of Al and Sheri Purdue of Santa Fe, NM, used with permission.

Ingredients

  • 12-15 dried New Mexico chili pods
  • Hot water
  • 4 cloves garlic
  • 2-3 teaspoons dried oregano
  • Salt

Instructions

Open each chili pod with a knife. Using latex or rubber gloves, remove the stems, seeds and any blemishes (reserve the seeds for later in case the sauce is too mild). Rinse the pods well with cold water. Place pods in a bowl and cover with hot water. Soak for about an hour or until they are quite soft. Place pods in the bowl of a food processor and add a bit of the water they were soaking in. Puree until the skins dissolve, about 2-3 minutes. If the sauce seems too thick, add a bit more water until desired consistency is reached. Add garlic cloves, oregano and salt. Process another minute. Taste and adjust salt. Add a few of the seeds if desired to add some heat. Before serving, heat sauce until boiling. Will keep for about 5 days refrigerated.

 

New Mexico Green Chile Sauce

  • Servings: 4-6
  • Time: 45 minutes
  • Difficulty: moderate
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Recipe courtesy of Al and Sheri Purdue of Santa Fe, NM, used with permission.

Ingredients

  • 2-3 green peppers (Hatch preferred, but we used Anaheim)
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1/2 cup minced onion
  • 1 tablespoon flour
  • 1 cup water
  • Salt

Instructions

Cut peppers in half. Flatten peppers with the heel of your hand. Roast under the broiler on a baking tray lined with foil, about 10 minutes until the skin is blistered brown. Remove from the oven and once cool enough to handle, place in a paper bag. Fold down the top of the bag and let sit for about 10 minutes. Remove peppers from bag. Remove stems, skin and seeds. Chop the peppers to ¼ inch dice. Heat olive oil in a heavy saucepan. Saute garlic and onion until onion is translucent. Blend in flour. Add water gradually, whisking to break up any clumps. Add peppers. Bring to a boil, then simmer for about 5 minutes. Add salt to taste. Will keep for about 5 days refrigerated.