Homemade Steak Sauce

INGREDIENTS:

2 cups ketchup
2 garlic cloves, peeled and minced
2/3 cup chopped onion
1/2 cup EACH lemon juice, water, Worcestershire sauce and vinegar
1/4 cup soy sauce
1/4 cup packed dark brown sugar
2 tablespoons Dijon mustard

METHOD:

Combine all of the ingredients in a 3-quart saucepan; bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 30 minutes.

Cool slightly and strain. Cover and refrigerate.

YIELD: 3 cups

Balsamic Steak Sauce

If you enjoy bottled steak sauce, you’ll LOVE this zesty  homemade version.

INGREDIENTS:

3/4 cup balsamic vinegar
2/3 cup ketchup
1/4 cup honey
2 shallots, sliced
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon allspice
Salt, pepper and sugar to taste
2 tablespoons butter

METHOD:

Combine all ingredients in medium saucepan. Bring to boil, reduce heat, and simmer all until thickened, about 15 minutes. Season to taste. Strain, then whisk in butter.

Smokey Cherry Chipotle Barbecue Sauce

As the Texans say, “Hooo-dawgie!” This smokey-sweet-hot barbecue sauce is wonderful on ribs! The cherry season is short, so don’t put off making a batch of this sauce. Cherry pitters are available from Mountain Feed, and you’ll find sweet, ripe cherries at Jurevich Farms.

INGREDIENTS:

4 lbs. pitted sweet ripe cherries
1/2 to 1 (7 oz.) can chipotle peppers in adobo sauce
1-1/2 cups cider vinegar
1/4 cup fresh lime juice
2 cups sugar
1 1/2 cups chopped onion
3 cloves garlic, minced
1/2 cup ketchup
1 teaspoon liquid smoke

METHOD:

Sterilize 6-8 half pint canning jars and lids, keeping them hot until needed.

Rough chop the cherries in food processor or by hand. Reserve juice.

Drain chipotle peppers, reserving sauce. Chop the canned chipotles.*

Combine chopped cherries and juice, chipotles and sauce, vinegar, lime juice, sugar, onions, garlic, ketchup, and liquid smoke in a heavy stock pot and bring to boil. Reduce heat and simmer, stirring occasionally, for about 40-45 minutes, or until mixture is slightly thickened. 

Remove mixture from heat and allow to cool slightly. Using a stick blender, blend mixture until smooth. (Alternately, you can use a blender or food processor to liquify mixture — process only 2 cups or so at a time, being careful not to overload the blender jar with hot ingredients.)** 

Return mixture to stove and heat until it comes to a full boil. If you prefer a thicker sauce, reduce heat and cook for 10-15 more minutes, stirring, or until thickened to your liking. 

Ladle into prepared half pint jars, leaving 1/4 head space and top with lids. Process in a boiling water bath for 15 minutes. 

*Chipotle pepper heat varies from brand to brand. Be sure to taste the peppers before using. If you like a very hot barbecue sauce, use full can and all of the adobo sauce. If you would like a mild-sweet hot barbecue sauce, use half the chopped peppers and half of the adobo sauce.

**For a sauce with a smooth, silken texture, pour mixture through sieve or process through a food mill.

Southern Style Jack Daniels Barbecue Sauce

INGREDIENTS:

2 tablespoons vegetable oil
1 medium onion, minced
4 cloves of garlic, smashed and minced
1 cup Jack Daniels Tennessee Whiskey
2 cups ketchup (Heinz works best)
1/2  cup tomato paste
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
3/4 cup molasses
1/2 cup brown sugar, firmly packed
1 teaspoons red pepper flakes (or more for hotter sauce)
1 teaspoon coarse ground black pepper
2 teaspoons salt
2 teaspoons liquid smoke
Optional: Tabasco sauce, if desired

METHOD:

Heat oil in a 3 quart saucepan over medium heat. Add garlic and onion and cook until translucent and soft. Do not brown. Remove from stove and stir in Jack Daniels. Return to heat and simmer for 10 minutes.

Add remaining ingredients and bring to a boil. Reduce heat to low and simmer uncovered for 20-25 minutes, until reduced and thickened, stirring frequently to prevent scorching. Taste for balance and adjust seasoning if necessary – this should be a bold and spicy, sweet-hot sauce.  If you like a hotter sauce, add more pepper flakes or Tabasco.

Store refrigerated in tightly covered container for up to 3 months.

YIELD: Makes approximately 1 quart.

Greek Marinade

INGREDIENTS:

1 cup olive oil
1/4 cup freshly squeezed lemon juice
3 cloves minced garlic
2 tablespoons Dijon mustard
2 tablespoons dried oregano
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary

METHOD:

In a small bowl, mix together all the marinade ingredients. Pour marinade over lamb, beef or poultry and marinate in the refrigerator for 2 hours before grilling.

Honey Barbecue Sauce

INGREDIENTS:


1 cup honey
1/4 cup molasses
1 cup ketchup
1/4 cup steak sauce
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon garlic, finely minced
1/2 cup brown sugar
1/4 teaspoon ground allspice
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
1 tablespoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon salt

METHOD:

Place all ingredients in blender. Process until well combined.

Pour into large saucepan and bring to a boil, stirring constantly.  Immediately lower heat and simmer for five minutes. Cool to room temperature. Place sauce in storage container, cover and refrigerate.

VARIATIONS:

For very spicy BBQ sauce: Add 1 jalapeno pepper or 1 chipotle in adobo pepper, very finely diced.

For smoky flavor, add 1/2 teaspoon liquid smoke.

Honey Ginger Marinade

INGREDIENTS:

6 tablespoons fresh lime juice
3 tablespoons honey
2 tablespoons rice wine vinegar
2 tablespoons olive oil
1 1/2 teaspoons chopped cilantro
1 teaspoon grated ginger root
1/4 teaspoon red pepper flakes

METHOD:

Whisk all ingredients until combined. Use as marinade or baste for chicken, pork or beef.

Honey Mustard Marinade

INGREDIENTS:

1 cup Dijon mustard
1 cup dry white wine
3/4 cup olive oil
1/4 cup honey
1 clove garlic, minced
2 tablespoons soy sauce

METHOD:

Combine all ingredients. Use as marinade or baste for chicken or lamb.

Moroccan Dry Marinade

INGREDIENTS:

2 teaspoons black pepper
1 teaspoon onion powder
2 teaspoons garlic salt
1/2 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon dried thyme
1 teaspoon ground ginger
1 tablespoon minced lemon zest
1/2 tablespoon honey

METHOD:

Combine all ingredients. Rub onto food and let sit for an hour. Good on beef, chicken, lamb, and pork.

Spicy Honey Marinade

INGREDIENTS:

1/4 cup honey
1/4 cup soy sauce
1/4 cup chili sauce
1/4 teaspoon ginger
1/4 teaspoon dry mustard
1/2 teaspoon hot chili oil (or 1/4 teaspoon red pepper flakes)

METHOD:

Combine all ingredients and use as marinade or baste.