Stout Barbecue Sauce

This is a savoury barbecue sauce - if you prefer a sweet barbecue sauce I would suggest adding more brown sugar, molasses or honey.


Adapted from Serious Eats, makes 2 cups

Ingredients

2 tablespoons olive oil
1 medium onion, minced
3 cloves garlic, minced
1 bottle (341 mL) Guinness Beer
2 cans (398 mL) tomato sauce
1/4 cup molasses
1/4 cup apple cider vinegar
1 tablespoon dijon mustard
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
Salt
Pepper

Directions

In a medium saucepan, saute the onion and garlic in the oil until soft, about 5 minutes. Add the remaining ingredients and bring to a boil. Simmer until reduced to a medium-thin thickness, about 30 to 45 minutes.

Transfer to a blender. Puree until smooth.

Store in the refrigerator for up to two weeks.

♥  Amy

Korean Barbecue Ribs

We are into the third week of the Whole30 - the end is in sight! It helps that the results are becoming noticeable - less bloating, more energy, less cravings.

This past Friday Dave picked up a package of pork ribs as a treat. Then I was tasked with finding us a substitute recipe that did not have brown sugar, honey or maple syrup like our typical rib sauce. I turned to my favorite paleo blogs (Nom Nom Paleo, PaleOMG ) for inspiration and then headed to the pantry to throw together a Korean barbecue style sauce.

The results was delicious!

 

This recipe could easily be used  as a marinate for chicken breast or thighs.

Serves 4

Ingredients

2 pounds pork or beef ribs
2 tablespoons sesame oil
1/2 teaspoon crushed chilies
1 teaspoon ground black pepper
1/2 cup coconut aminos (or soya sauce)
3 cloves garlic, minced
3 green onions, minced
2 teaspoons fresh ginger, ground
2 teaspoons fish sauce
1 teaspoon rice vinegar
1/4 cup cilantro, chopped

Directions

Stove Top or Grill Method

Fill a large pot with water and bring to a boil. Once boiling, add the ribs to the water. Reduce the heat and boil for 20 minutes or until the ribs are just cooked through.

Remove the ribs from the water and place onto a foil lined roast pan. Preheat the grill or broiler in the oven.

In a small bowl, combine the remaining ingredients. Pour the mixture over the ribs making sure to coat all sides evenly.

Grill or broil for 3 to 4 minutes, watching constantly so they do not burn. Flip the ribs, brush with sauce and broil for another 3 to 4 minutes.

Serve warm with additional sauce for dipping.

 

Slow Cooker Method

In a small bowl, combine the marinade ingredients. Pour the mixture over the ribs making sure to coat all sides evenly.

 

Arrange the ribs in the slow cooker and pour the sauce over top. Cover and cook on low for 6 to 8 hours.

 

Remove the ribs from the slow cooker and place onto a foil lined roast pan. Preheat the broiler in the oven. Broil the ribs for 3 to 4 minutes, watching constantly so they do not burn. Flip the ribs, brush with sauce and broil for another 3 to 4 minutes.

 

 

Serve warm with the remaining sauce.

♥  Amy

Recipe Rewind: Indian Spice Burgers

Originally posted May 2011. Also works well with ground chicken or turkey. For a paleo-friendly version omit the naan and substitute mashed avocado or paleo mayonnaise.

Adapted from Everyday Food: Great Food Fast, Martha Stewart Living, serves four

Ingredients

1/2 cup plain low fat yogurt
1/2 teaspoon cumin
Salt
Pepper

1 lb ground beef
4 green onions, thinly sliced
3 tablespoons ginger, chopped
2 cloves garlic, chopped
1 egg
2 tablespoons lemon juice
1 tablespoon paprika
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne pepper
Salt
Pepper

4 whole wheat naan
1 large cucumber, sliced
1 large tomato, sliced
Radishes, sliced
Lettuce
Cilantro

Directions

To prepare the cumin yogurt sauce, combine yogurt, cumin, salt and pepper in a small bowl.

For the burgers, preheat the grill or barbecue to medium high. Combine the ground beef, green onion, ginger, garlic, egg and seasonings in a bowl. Mix well and form into patties - hands work best!

Grill the patties for 3 minutes per side or until cooked through. Toast the naan on the grill if desired.

Serve the patties on the naan bread topped with lettuce, tomato, cucumber, radish, cilantro and cumin yogurt sauce.

Yum!

♥  Amy

Barbecue Chicken

A great version of barbecued chicken. The herbs take the recipe to the next level - use fresh herbs if they are available.

The original recipe creates a very basic barbecue sauce to coat the chicken, however this can easily be replaced with store bought barbecue sauce or your favorite barbecue sauce recipe. I used homemade Root Beer Barbecue Sauce. Unfortunately the recipe has gone missing so I am unable to post it right now.

Adapted from Taste for Adventure, serves 4

Ingredients

4 chicken breasts
1 tablespoon paprika
1/2 tablespoon thyme
1 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1/4 teaspoon pepper
1 1/2 tablespoons brown sugar
1/3 cup ketchup
2 tablespoon Worcestershire sauce
Hot sauce, to taste

Directions

Preheat the barbecue to medium heat.

In a large bowl, combine the paprika, thyme, rosemary, salt, garlic powder, onion powder, chili powder and pepper. Place the chicken in the bowl and toss to coat. Can be refrigerated overnight to marinade.

Grill the chicken until the internal temperature reaches 165 F and the juices run clear, turning periodically. Remove from the grill and allow to rest.

In the meantime, combine the brown sugar, ketchup, Worcestershire and hot sauce in a small bowl. Brush the sauce over the cooked chicken and serve.

♥  Amy

Barbeque Lobster Tails

The ultimate summer indulgence. A great way to celebrate the Labour Day long weekend.

Serve with grilled asparagus.

Serves two

Ingredients

2 lobster tails
1/2 cup butter
1 clove garlic
Juice of 1 lemon

Directions

Preheat your grill to medium-high heat.

In a small saucepan, melt the butter. Add the garlic and lemon juice.

Using kitchen shears or a sharp knife, cut the lobster tails straight down the middle of the top without cutting all the way through the meat. Gently open the shell to expose the meat. If desired, insert a skewer down the lobster tail to keep the tails straight. Brush with the melted butter.

Place the tails on the grill cut side down. Grill about 5 minutes. Turn the tails over and brush more melted butter onto the meat. Grill for another 4 minutes or until the lobster meat is an opaque white color and the shells are bright red.

Remove the tails from the grill and serve with more melted butter and lemon wedges.

♥  Amy

Better Baked Beans

Another recipe from David's birthday party that I didn't manage to get a photo of...

Baked beans are definitely not the most elegant food but they are a standard at bar-b-ques at Dave's mom's and I decide to make them since they would appeal to any young ones or picky eaters.

Typically baked beans just come straight out of a can but I was looking for something to take them to the next level and this recipe did not disappoint. And it did not require significantly more effort.

I used the slow cooker but they could also be made on the stove top or in the oven.

Adapted from The Pioneer Woman, serves 18

Ingredients

8 slices bacon (or more), chopped
1 large onion, diced
6 14 ounce cans pork and beans
1 cup barbecue sauce
1/2 cup brown sugar
1/4 cup apple cider vinegar
2 teaspoons mustard seeds

Directions

Combine all of the ingredients in the slow cooker. Cook on high heat for 2 hours. Serve hot.

♥  Amy