Barbecue Sauce I

Barbecue Sauce I Recipe - White Wine, Plum Tomatoes, Garlic, Onion, Chile Flakes, and More

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Barbecue Sauce I is a unique and flavorful recipe that combines the tangy, sweet, and spicy elements that are characteristic of a classic barbecue sauce. This particular recipe takes a gourmet twist by incorporating ingredients like dry white wine and Italian plum tomatoes, setting it apart from the more traditional versions. Perfect for grilling season or adding a delicious touch to your favorite dishes, this barbecue sauce is sure to impress with its depth of flavor and homemade appeal.

History

The origins of barbecue sauce can be traced back to the early days of American history, with variations evolving regionally across the United States. This recipe, however, draws inspiration from both traditional American barbecue sauces and Italian cooking, using plum tomatoes and dry white wine as its base. The fusion of these culinary traditions results in a sauce that is both familiar and novel, offering a contemporary take on a classic condiment.

Ingredients

dry white wine
1 lb (454 g) Italian plum tomatoes, cored and seeded
2 cloves of garlic, finely chopped
2 tbsp of onion, finely chopped
1 tsp of chili flakes
2 tbsp of water
2 tbsp of tomato paste
1 tbsp of worcestershire sauce
2 tbsp of red wine vinegar
2.5 tbsp of molasses
1 tsp of mustard powder
0.25 tsp of salt
0.5 tsp of tabasco sauce

How to prepare

Using a food processor, blend the tomatoes until smooth, and set aside.
In a saucepan with a capacity of 1.5 qt (1.42 liter), sauté the garlic, onion, and chili flakes in wine for 2 minutes.
Add the pureed tomatoes and all the remaining ingredients to the saucepan, and let it simmer uncovered for 15 minutes.

Variations

For a spicier version, increase the amount of chili flakes or Tabasco sauce. If you prefer a sweeter sauce, add more molasses or a touch of honey. For a smokier flavor, include a teaspoon of smoked paprika or liquid smoke.

Cooking Tips & Tricks

For the best flavor, use high-quality, ripe Italian plum tomatoes. The quality of the tomatoes will significantly impact the sauce's taste. Additionally, allowing the sauce to simmer uncovered will enable it to thicken and the flavors to concentrate. If you prefer a smoother sauce, consider straining it after cooking to remove any remaining chunks.

Serving Suggestions

This versatile sauce can be used in various ways - as a marinade for meats, a topping for burgers, a dip for fries, or a glaze for grilled vegetables. Its rich flavor complements a wide range of dishes, making it a perfect addition to any meal.

Cooking Techniques

The key technique in this recipe is simmering the sauce uncovered, which allows it to thicken and the flavors to meld beautifully. For a smoother texture, blending the sauce after cooking and straining it can create a more refined finish.

Ingredient Substitutions

If Italian plum tomatoes are not available, any ripe, high-quality tomatoes can be used as a substitute. Apple cider vinegar can replace red wine vinegar for a slightly different flavor profile. Brown sugar or honey can be used in place of molasses if desired.

Make Ahead Tips

This sauce can be made in advance and stored in the refrigerator for up to a week or frozen for up to three months. Making it ahead of time allows the flavors to develop further, resulting in an even more delicious sauce.

Presentation Ideas

Serve the sauce in a bowl garnished with fresh herbs like basil or thyme for a touch of color and added flavor. For a rustic presentation, consider using a mason jar or a ceramic jug.

Pairing Recommendations

Barbecue Sauce I pairs wonderfully with grilled meats such as chicken, pork, or beef. It also complements grilled vegetables and can be used as a flavorful addition to sandwiches and burgers.

Storage and Reheating Instructions

Store the sauce in an airtight container in the refrigerator for up to a week. For longer storage, freeze the sauce in a freezer-safe container. To reheat, thaw if frozen, then warm gently in a saucepan over low heat, stirring occasionally.

Nutrition Information

Calories per serving

A serving of this barbecue sauce contains approximately 50-70 calories, making it a low-calorie option for adding flavor to dishes without significantly increasing the overall calorie count.

Carbohydrates

This barbecue sauce is relatively low in carbohydrates, with the primary sources being the tomatoes, molasses, and wine. A serving of this sauce contains approximately 10-15 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

This recipe is low in fats, with negligible amounts coming from the ingredients used. The total fat content per serving is less than 1 gram, making this sauce a heart-healthy choice for those looking to minimize their fat consumption.

Proteins

Barbecue Sauce I is not a significant source of protein, containing less than 1 gram per serving. It is primarily used as a condiment or flavoring, so protein intake would need to be supplemented by other components of the meal.

Vitamins and minerals

Tomatoes, the main ingredient in this sauce, are a good source of vitamin C, potassium, and several other vitamins and minerals. However, because the sauce is consumed in small quantities, it contributes minimally to the daily recommended intake of these nutrients.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten. However, individuals with sensitivities to nightshades should be cautious due to the tomato content.

Summary

Overall, Barbecue Sauce I is a low-calorie, low-fat condiment that adds a rich flavor to dishes without contributing significantly to daily carbohydrate, protein, or fat intake. It's a healthy option for those looking to enhance their meals with a flavorful sauce.

Summary

Barbecue Sauce I is a delightful blend of tangy, sweet, and spicy flavors, making it a perfect addition to a wide range of dishes. With its gourmet twist on the classic barbecue sauce, it offers a unique flavor profile that is sure to elevate any meal. Whether used as a marinade, topping, or dip, this sauce is a versatile condiment that combines the best of American and Italian culinary traditions.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Barbecue Sauce I. It was a sunny afternoon in the summer of 1965, and I was visiting my dear friend Martha's house for a backyard barbecue. As soon as I took a bite of the succulent ribs she had grilled, I knew I had to get my hands on the secret to her delicious barbecue sauce.

Martha was known for her amazing cooking skills, and she graciously offered to share her recipe with me. She led me into her cozy kitchen, where the warm scent of smoky spices filled the air. As she gathered the ingredients and started to mix them together, I watched in awe as she worked her magic.

She explained to me that the key to a great barbecue sauce was the perfect balance of sweet, tangy, and spicy flavors. She added ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic powder, onion powder, and a dash of hot sauce to a pot on the stove. As the mixture simmered and thickened, the aroma became even more enticing.

Martha then revealed to me her secret ingredient - a splash of bourbon. She said it gave the sauce a rich depth of flavor that set it apart from all others. I was amazed by her creativity and ingenuity in the kitchen, and I couldn't wait to try the sauce on my own.

After letting the sauce cool, Martha poured it into a mason jar and handed it to me with a smile. She told me to enjoy it with my family and friends, and to always remember the joy of sharing good food with loved ones. I left her house that day with a newfound appreciation for the art of cooking and a delicious recipe that would become a staple in my own kitchen.

Over the years, I have tweaked Martha's original recipe to suit my own tastes and preferences. I have added a bit more heat with some cayenne pepper, a touch of sweetness with honey, and a hint of smokiness with some liquid smoke. Each time I make this barbecue sauce, I am transported back to that sunny afternoon in Martha's kitchen, surrounded by good food and even better company.

I have shared this recipe with countless friends and family members over the years, each time passing on the tradition of delicious homemade barbecue sauce. I have received countless compliments and requests for the recipe, and I always smile knowing that Martha's legacy lives on through my cooking.

As I stand in my kitchen today, stirring a pot of simmering barbecue sauce, I can't help but feel grateful for all the wonderful memories and friendships that have been made over a simple jar of sauce. Cooking has always been a way for me to connect with others, to share love and laughter around the dinner table.

So as I bottle up this batch of Barbecue Sauce I, I know that it will be enjoyed by many and that Martha's spirit will live on in every savory bite. And I can't help but feel a sense of pride knowing that I have learned from the best and passed on the tradition of great cooking to the next generation.