Archive for the ‘Snacks’ Category

“He-Man” Homemade BBQ Sauce

In honor of Superbowl Sunday and countless BBQs everywhere, here’s Scott’s own recipe for our house BBQ sauce. It works well on both beef and chicken.

Hopefully Scott will still talk to me after I share this recipe with the world!

Ingredients

1 cup red wine (we usually use an inexpensive Chianti)
1 cup dark beer (Guinness)
1 shot bourbon (Jack Daniels)
1/2 cup ketchup
1/4 cup apple cider vinegar
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup mustard (Dijon or spicy brown)
1/4 cup honey
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce (more if you like more heat)
1 teaspoon kosher salt
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 large shallots
6 large cloves garlic

Preparation

Mince the shallots and garlic. Heat the red wine in a saucepan over medium flame until simmering, add shallots & garlic to the pan. Reduce to 1/2 cup wine, add the rest of the ingredients EXCEPT for the beer and the bourbon. Continue simmering, stirring regularly, until mixture has reduced enough to coat a spoon.

Remove the pan from the stove, pour the sauce in a blender. Puree the sauce, then return to the pan and continue simmering. Add the beer and the bourbon. Continue simmering until the sauce had reduced enough to thickly coat the back of a spoon without dripping. Remove from heat, cool, and use.

Notes

  • We don’t have an immersion blender, but if you did, using one would be easier than having to put the sauce into a blender and then back into the pan.
  • This sauce will keep in a covered container in the fridge for a couple of weeks, easily, but I wouldn’t keep it longer than a month without freezing.

Mom’s Oatmeal Lace Cookies

These are great, easy party cookies that I’ve been making since I was a kid. The hardest part was keeping them in one piece: they are fragile and break easily if not handled gently. Probably not the best cookie to make if you’re sending cookies or traveling with them.

If you do lose a few to breakage, that’s OK: these cookies also make a fantastic topping for ice cream.

Ingredients

2 1/2 cups oatmeal (preferably not the instant kind)
2 1/4 cups light brown sugar
3 tablespoons flour
1 teaspoon salt
1 cup (2 sticks) melted butter
1 egg
1 teaspoon vanilla

Preparation

Preheat the oven to 375 F.

Put the oatmeal, sugar, flour, and salt into a medium-large mixing bowl. Add the melted butter and stir well, then mix in the egg and vanilla. Blend well.

Place teaspoon-sized balls of the dough onto cookie sheets. Leave at least 2 inches between each piece, these cookies spread a lot while baking.

Bake for 7 minutes or until the cookies are light brown.

Notes

  • These cookies tend to stick to the tray unless you either use a Silpat baking mat or grease the trays. Waiting for the cookies to cool a bit before pulling them off the cookie tray also helps get them off without breaking.
  • If you really want to go for sugar overload, add chocolate: drizzle a little melted chocolate on top of the cookies, or even go all-out and dip the cookies into melted chocolate.