Rubs give added character to beef or chicken, but won't tenderize already tender cuts of meat. Use lots of rub for a spicy zest, less for a more subtle taste.
1/4 cup coarse salt such as kosher or sea salt
1 tablespoon brown sugar
1 tablespoon dry mustard powder
1/4 cup chili powder
2 tablespoons smoked paprika
1 teaspoon cayenne pepper
2 tablespoons freshly ground black pepper
Combine salt, sugar, mustard powder, chili powder, paprika, cayenne pepper and black pepper in a bowl and mix together. Store in an airtight jar away from heat and light. It will keep for at least 6 months. Makes about 1 cup.
You can always use a good-quality store-bought barbecue sauce, but this tangy homemade version is a great alternative.
1 tablespoon vegetable oil
1 cup finely chopped onion
1 tablespoon finely chopped garlic
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cups pureed canned tomatoes
1/4 cup apple cider vinegar
1/4 cup red wine
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons molasses
1 tablespoon Dijon mustard
2 teaspoons dry mustard
1 teaspoon grated lemon rind
1 teaspoon chili flakes or to taste
Salt to taste
Heat oil in a pot over medium heat. Add onion and sauté for 3 minutes or until softened. Add garlic, chili powder, cumin and coriander and sauté for 1 minute. Add tomatoes, vinegar, wine, sugar, Worcestershire sauce, molasses, mustards, lemon rind and chili flakes, whisk to combine and bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes or until sauce is thickened and flavours have combined. Season with salt to taste. Transfer mixture to a food processor and blend until slightly chunky. Makes about 21/2 cups.
If you are making this for the Whoopie Pies and want to use the remainder of this mixture for caramel sauce, reheat it and add enough whipping cream to thin it to a pourable consistency.
1 cup sugar
1/4 teaspoon lemon juice
1/2 cup whipping cream, warmed
1 teaspoon sea salt
2 tablespoons unsalted butter, softened
Sprinkle sugar and lemon juice over the bottom of a large frying pan and cook over medium heat, stirring with a wooden spoon or heatproof spatula, until melted. Continue to cook until dark amber, then remove from heat and carefully add cream (it will sputter and pop). Add salt and cook over low heat, stirring constantly, until cream is incorporated. Let cool about 10 minutes, then stir in butter. Cool to room temperature before using. Makes 1 cup.
A great condiment for kids and adults alike. Stir in mint or parsley to freshen up the colour. You can also make this chutney with peaches but you would need to cook them for 10 minutes to soften.
½ cup apple cider vinegar
¼ cup brown sugar
1 teaspoon grated ginger
¼ teaspoon grated lime rind
¼ cup raisins
Salt to taste
2 cups chopped bananas (about 4 small ones)
Banana chips for garnish (optional)
Combine apple cider vinegar, sugar, ginger, lime rind and raisins in a pot over high heat and bring to a boil. Boil for 2 minutes, reduce heat and add bananas. Cook for 5 minutes or until bananas are beginning to soften. Chill and serve sprinkled with banana chips if desired. Makes about 1 ¼ cup chutney.
This savoury jam, ideal for serving alongside sweeter meats, was introduced to me many years ago by Marion Cunningham, a gracious cook who wrote many famous cookbooks, including a revised version of the Fanny Farmer Cookbook, when she invited me for dinner and made it to serve with grilled pork chops. Although I have changed the recipe slightly, reducing the amount of sugar and adding more lemon and salt, the idea is hers. The conserve keeps well refrigerated for a couple of months.
2 pounds (1 kilogram) medium-large beets (about 4)
1 tablespoon olive oil
1 tablespoon water
1¼ cups sugar
2 small lemons, preferably organic
2 tablespoons chopped fresh ginger
Salt to taste
Preheat oven to 425 F.
Place a large sheet of foil on a baking sheet. Place beets in the middle, pour olive oil and water over them and fold foil over to enclose. Bake for 45 minutes to 1 hour or until beets are tender when pierced with a fork. Cool slightly then trim ends and peel.
Grate beets by hand or in a food processor. Transfer the beets to a heavy-bottomed saucepan and stir in sugar.
Quarter lemons, then cut quarters in half again lengthwise and seed (you should have about 1½ cups lemon pieces). Place lemon and ginger in a food processor and process until very finely chopped. Add lemon and ginger to beet mixture and stir to combine. Let stand for 1 hour or until sugar is dissolved.
Place pot over medium-low heat, stirring often, for 5 minutes or until juices are slightly syrupy. Season with salt to taste. Serve with pork chops. Serves 4 to 6.
This sweet, tangy traditional sauce is used all over Korea. It can be added to soups and stir fries or served with grilled chicken.
2 cups white wine
1 tablespoon chopped garlic
4 slices ginger, about the size of a quarter, peeled
4 green onions cut in 3-inch lengths
1 teaspoon peppercorns
1 teaspoon chili flakes
3 tablespoons Korean hot pepper paste
1/2 cup honey
¼ cup soy sauce
1 tablespoon brown sugar
Pour white wine into a pot and bring to boil over high heat. Boil for eight minutes or until reduced by half. Add garlic, ginger, green onions, peppercorns, chili flakes, hot pepper paste, honey, soy and brown sugar and whisk together.
Turn heat to medium-low and simmer for 20 minutes, or until sauce is flavourful and coats the back of a spoon. Strain. Makes about 3/4 cup sauce