sarah criticized:
Quoted message said:Quoted message said:instead of vinegar.) Cook down to the consistency you want, adding the
garlic powder
I'm sure this was a typo and you meant "minced garlic" 🙂
Well, Elaine didn't say she HAD garlic. She said she had garlic powder. You
works with what you gots.
However, since the first flood of suggestions, Elaine posted the recipe for
the meatballs, and I see that they've got chili powder. That changes
EVERYTHING. I don't think an Italian-style tomato sauce would go well with
them at all; I *do* think that a barbecue sauce is the way to go. Of
course, barbecue sauces vary widely; I think a Texas- or Kansas-City-style
sauce would work best. Here are some barbecue sauce recipes I can
personally vouch for, given in the order I think would go best with Elaine's
meatball recipe:
Ginger Barbecue Sauce
(from _Paul Kirk's Championship Barbecue Sauces_)
2 cups tomato purée
1 cup tomato sauce
1/4 brown sugar, packed
1/2 cup wine vinegar
2 tablespoons minced candied ginger
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon minced dried onion
1 lemon, unpeeled, sliced thin
1 garlic clove, pressed
2 teaspoons black pepper
1 teaspoon celery salt
1 teaspoon dry mustard powder
Combine all the ingredients in a nonreactive saucepan and blend well. Place
over medium heat and simmer for 20 minutes, stirring occasionally. Store
refrigerated in an airtight jar for several weeks.
Makes about 3 cups.
Well-Married Barbecue Sauce
(from _Paul Kirk's Championship Barbecue Sauces_)
1 28-ounce bottle ketchup
1 1/2 cups cider vinegar
1 1/2 cups brown sugar, packed
1 12-ounce bottle chili sauce
1 12-ounce can ginger ale
1/2 cup fresh lemon juice
1/2 cup steak sauce
1/2 cup prepared yellow mustard
1/4 cup Worcestershire sauce
2 tablespoons black pepper
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 teaspoon dry mustard powder
2 garlic cloves, pressed
1/4 teaspoon Louisiana-style hot sauce
Combine all ingredients in a nonreactive bowl and blend well. Store
refrigerated in an airtight jar up to 1 month.
[BOB'S NOTE: When I made this, I used the "Caribbean Exotic Gourmet Spicy
Steak Sauce" that Mo-Hotta-Mo-Betta sells as the 1/2 cup steak sauce. I also
simmered the sauce to take the raw edge off the garlic and dry mustard, and
to blend in the sugar.]
Paul Kirk's Kansas City Barbecue Sauce
(from _Celebrating Barbecue_)
1/2 cup (1 stick) butter
4 cloves garlic, pressed
1 cup minced onions
1 lemon, seeded and minced, including peel
1 32-ounce bottle ketchup
1 cup tomato juice
1 cup V-8 juice
1 cup packed brown sugar
1/2 cup molasses
1/2 cup Worcestershire sauce
1/2 cup chili powder
1/4 cup white vinegar
2 tablespoons black pepper
1 teaspoon salt
Melt the butter in a nonreactive saucepan over medium heat. Add the garlic,
onions, and lemon. Cook until the mixture is tender but not browned, about
4 minutes. Add the remaining ingredients. Bring the mixture to a boil,
lower the heat and simmer, stirring occasionally, for 1 to 1 1/2 hours or
until the sauce has thickened. Store, refrigerated, for up to 2 weeks.
Makes about 8 cups.
Lone Star Barbecue Sauce
(from _Celebrating Barbecue_)
1 1/4 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup lemon juice
1/3 cup packed brown sugar
1 tablespoon yellow mustard
1/4 cup water
1 clove garlic, crushed
1/4 cup (half a stick) butter (or meat drippings)
1. Combine the ketchup, Worcestershire sauce, lemon juice, brown sugar,
mustard, water, and garlic in a medium saucepan. Place over very low heat
and simmer, stirring occasionally, 1 hour. For really smoky flavor, place
on the grill away from the heat source during the last hour of smoking meat.
2. Stir in the butter or drippings and cook 15 minutes longer. Pour into a
container with a tight-fitting lid and refrigerated to store, up to 2 weeks.
Makes about 3 cups.
KC Sweet and Hot Sauce
(from _Celebrating Barbecue_)
2 cups ketchup
1/2 cup packed dark brown sugar
1 tablespoon paprika
2 to 3 teaspoons red pepper sauce
1/2 cup (1 stick) butter
1/2 cup cider vinegar
1 clove garlic, mashed
1/4 cup chili sauce
1 to 2 teaspoons salt, or to taste
1. Combine the ingredients in a small saucepan over low heat. Stir and cook
until the sugar and butter melt and the sauce is well blended. Simmer,
stirring frequently to prevent sticking and burning, about 20 minutes.
Store refrigerated up to 2 weeks.
Makes about 3 1/2 cups.
S.H.T. Barbecue Sauce ("Sweeter, Hotter, and Thicker"😉
(from _Celebrating Barbecue_)
1 1/4 cups bottled chili sauce
1 1/2 cups ketchup
1/2 cup packed brown sugar
1 cup root beer
1/4 cup (1/2 stick) butter
2 to 3 tablespoons Worcestershire sauce, or to taste
1 to 2 teaspoons red pepper sauce, or to taste, optional
1 to 2 teaspoon lemon juice, or to taste
1 teaspoon salt, or to taste
Combine all ingredients in a small saucepan over low heat. Stir and cook
until the sugar and butter melt and the sauce is well blended. Simmer,
stirring frequently to prevent sticking and burning, about 20 minutes.
Makes about 4 cups.
Bob
