Make this fabulous BBQ sauce a day or two before the holiday and it can be used on anything you decide to grill. It is especially good on ribs, pork chops and chicken. I usually make a combination of some pork chops and some chicken because that is best for a crowd. Don’t forget plenty of vegetables to grill for your vegetarian friends. This sauce is great on veggies as well.
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- Kosher salt and pepper
- 2 large cloves garlic
- 1 tablespoon tomato paste
- 1 cup ketchup
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon regular chili powder
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard powder
- 1/4 -1/2 teaspoon cayenne pepper
- 1/8 teaspoon allspice
- 1/4 cup water
Heat the oil in a medium saucepan over medium heat. Add the onion, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.
Add the ketchup, molasses, vinegar, brown sugar, chili powder, Worcestershire, dry mustard, cayenne, allspice and 1/4 cup water and mix to combine. Simmer, stirring occasionally, until thickened, about 5 minutes; remove from heat.
Baste the meat with some sauce during the last 2 minutes of cooking. Transfer meat to a platter and baste again with more sauce.
If you choose pork chops:
8 bone-in pork chops (about 8 ounces each and 1-inch thick). Grill pork chops until just cooked through, 5 to 7 minutes per side.
If you choose chicken:
Bone-in Breast, Leg & Thigh 12-15 minutes per side.
Peach and Prosciutto Bruschetta Appetizer
The cheese mixture can be prepared in advance. Do not assemble the bruschetta until just before serving, otherwise the peaches will turn brown and the bread will lose its freshness.
- 1 (6-ounce) baguette, cut diagonally into 16 slices
- Olive oil
- 2 tablespoons mascarpone cheese
- 2 teaspoons finely minced shallots
- 1/4 teaspoon grated lemon rind
- 1 ounce regular or reduced fat cream cheese, softened
- 1 1/2 tablespoons coarsely chopped fresh basil, divided
- 1 large ripe peach, cut into 16 wedges
- 1 ounce Italian prosciutto, cut into 16 thin slices
Preheat an outdoor grill to high. Oil the grates.
Lightly coat bread slices with olive oil; grill 2 minutes on each side or until toasted.
Combine mascarpone and next 3 ingredients (through cream cheese) in a small bowl. Stir in 1 tablespoon basil. Spread cheese mixture evenly on the toasted bread slices.
Wrap each peach wedge with 1 prosciutto slice. Top each bread slice with 1 wrapped peach wedge.Arrange bruschetta on a serving platter and sprinkle with remaining chopped basil.
Lemony Green Bean Potato Salad
This type of potato salad goes well with the rich BBQ sauce used on the meat. It can also handle the July heat much better than mayonnaise dressed salads.
- 3 pounds red potatoes, cut into 1-inch cubes
- 1/4 pound fresh green beans, trimmed and halved
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh parsley
- 1 tablespoon red wine vinegar
- 1 teaspoon grated lemon peel
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 small onion, finely chopped
Place potatoes in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Add the green beans to the pot during the last 5 minutes of cooking.
While the potatoes are cooking, whisk together the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper in a measuring cup or small bowl.
Drain potatoes and green beans. Place in a serving bowl; add onion and pour the lemon dressing over the potatoes; toss to coat.
Chill in the refrigerator until serving time.
Mediterranean Tomato Salad
- 3 large ripe tomatoes, thinly sliced
- 1 large red onion, thinly sliced
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, finely minced
- 1 tablespoon minced fresh basil
- 1 1/2 teaspoons minced fresh oregano
- 3/4 cup crumbled feta cheese
- Kalamata olives, pitted and sliced
Alternate tomatoes and onion on an attractive serving platter.
In a small bowl, whisk the oil, vinegar, garlic, basil and oregano together; drizzle over the vegetables. Top with the sliced olives and then the cheese. Serve at room temperature.
- 4 cups blueberries
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lime juice
- 9 ounces all-purpose flour (about 2 cups)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into small pieces
- 1 tablespoon minced lemon zest
- 3/4 cup reduced-fat milk
- 1 large egg white
- 1 tablespoon water
- 1 tablespoon granulated sugar
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
Preheat oven to 400°F
.Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, baking powder and salt in a food processor; pulse 3 times to combine.
Add butter and lemon zest to the processor and pulse until mixture resembles coarse meal.
Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface and pat into an even rectangle about 1/2 inch thick.
Cut dough into 8 even wedges.
Place wedges one inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush the tops of the wedges with the egg white mixture; sprinkle evenly with sugar.
Bake for 20 minutes or until golden brown. Cool on a wire rack.
Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form.
Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 2 tablespoons whipped cream; cover with shortcake tops and serve.