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Online Recipe File for Joshua & Deb Boyd

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My BBQ Sauce

8oz tomato sauce
2TB molasses
1TB honey
1TB vinager (apple)
1/4 cup jackie D.a
2 teasp. worchester sauce
1 teasp. liquid smoke (optional)
1 TB minced garlic.
1/4 large onion
dash of pepper

boil 30 minutes.

This is a record of what I last did (except I didn’t use liquid smoke.
I left it above for proportion info). Following will be some comments
on it.

I think another vineager might be more appropriate, but certainly not
the other two I have on hand (balsamic and rice). Further I’m thinking
of scaling back the honey and molasses. I used some honey to take the
edge off the mollasses, but then the sum was sweeter than I wanted.

It didn’t taste right without the worchester sauce, but I don’t know
what to put in it’s place. A lot of people do use it.

I think liquid smoke is OK when I’m cooking inside. The first time I
made it (the last recipe you likely have), I was broiling stuff in the
oven, not cooking outside.

More or less onion and garlic might be appropriate based on taste.
Also, you might consider straining it out, or doing any number of other
things to them for either flavor or consistency. Most recent I minced
them, and then just let the sauce be kinda chunky.

The sauce is better when it is a day+ old. However, it was also
acceptable fresh. I made sauce on saturday and invited people for the
next day. The next day I invited more people, and realized I had an
inadequate amount of sauce, and so made some fresh, and combined them
together. It ended up being two parts day old, 1 part fresh.

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Roasted Cauliflower w/ Cheese Sauce

Preheat oven to 450.

Make a bachamel sauce, 2 cups (2 tbsp butter, 2 tbsp flour, 2c. milk).

Add 2 cups of gruyere or fontina, 1/2 tsp dijon mustard, 1/2 tsp worcestershire sauce, and a pinch of cayenne powder.

On a rimmed baking sheet, toss 1 head of cauliflower florets with 3 tbsp olive oil (season with salt/pepper). Roast until tender, stir after 10 minutes.

Top with cheese sauce.

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Broccoli w/ Oyster Sauce

In a small bowl, whisk together 3 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp cornstarch, pinch of sugar, and 1 tbsp water.

In a large skillet, heat 1 tbsp vegetable oil over medium high. Add 2 cloves garlic, diced. Add 1 head broccoli cut into florets.

Cook, tossing, until broccoli is bright green, about 3 minutes. Add 1/2 cup water, cover and cook until broccoli is tender. Add sauce mixture and cook until thickened.

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Stir fried green beans

In a large skillet, over 2 tbsp vegetable oil, over medium high.

Add 3/4 pound green beans, and 3 small hot peppers (jalapenos, or something else), diced. Cover and cook until beans are tender and browned in spots.

Stir with 1 tbsp lemon juice, salt, and serve.

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Soy ginger dipping sauce

In a bowl, stir together 1/4 cup soy sauce, 3 tbsp rice vinegar, 1 tbsp minced ginger, 2tsp sugar, and 1/4 tsp sesame oil.

Good for potstickers, other stuff.

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Pan-Fried Chorizo w/ Sherry Vinegar

Heat a large skillet over medium heat.

Add 8 oz, dried chorizo, sliced about 1/4″.

Cook until browned. Remove pan and add 2 tbsp sherry vinegar. Swirl to combine.

Serve with cheese and bread.

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Roast Brussel Sprouts

Ingredients

  • 2 pounds brussel sprouts, trimmed and split in half length wise
  • 1 tsp curry powder
  • 2 tbsp oil
  • 1 tsp salt
  • 2 tsp lemon zest
  • 2 tbsp lemon juice

Directions

  1. Toss brussel sprouts with curry powder, oil, and salt.
  2. Roast in oven. Rotate after 10 minutes. Roast until a little browned and tender.
  3. Toss with lemon juice and zest.

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Vietnamese Chili Sauce for Dipping

3/4 C fish sauce
1   C water
1   Lime, juiced
1/2 C of sushi vinegar
1/2 tsp of Chili garlic sauce ( from jar)
3/4 C of Sugar
Bring above to a simmer (180deg to 200deg) until sugar disolves
While simmering, taste and if needed add up to another 1/4 C sugar.

Cool, then add:
1/4 C jullianed carrot
1/4 C Finely sliced (use the mandolin on the smallest setting) and
quartered white onion
1   garlic clove, roughly minced (use knife)

Add more chili paste to taste.  Remeber it is a dipping sauce, so it
can be a bit on the hotter side since people won’t eat a lot at once.
Also, the original recipes called for a lot more heat that I said so
far.

Please at least add enough so you can kinda see the seeds floating in
the sauce.

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