|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Ginger-Plum Barbecue Sauce |
|
Print this Recipe PHILIPPINES Makes about 1 cup Here’s a contemporary Asian barbecue sauce, made with tangy sweet plums, that is delicious on duck, pork, and ribs. The recipe was inspired by Romy Dorotan, chef-owner of the restaurant Cendrillon in New York, and it far surpasses the sugary bottled plum sauces from China. To pit a plum, cut it around its circumference all the way to the stone, then twist the halves in opposite directions to separate them. Use a spoon to pop out the stone left in one of the halves. 12 ounces plums, ripe (4 to 5 plums), pitted 1 tablespoon ginger, fresh, minced 1 stalk lemongrass, , trimmed and finely chopped, or 1 strip lemon zest (2 x 1/2 inches; removed with a vegetable peeler) 1 hot chile, seeded (for a hotter sauce, leave the seeds in) 2 scallion, both white and green parts, trimmed and finely chopped 1 clove garlic, minced 2 tablespoons soy sauce, or more to taste 2 tablespoons soy sauce, sweet (ketjap manis) or 1 tablespoon each regular soy sauce and molasses 2 tablespoons honey, or more to taste 1 tablespoon rice vinegar 2 teaspoons lemon juice, fresh, or more to taste 1/2 cup water, or more if needed 1. Combine all the ingredients, including 2 tablespoons each soy sauce and honey, 2 teaspoons lemon juice, and 1/2 cup water, in a heavy nonreactive saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the plums are very soft, about 5 minutes. Transfer the mixture to a blender to process to a purée, then return to the pan. Taste for seasoning, adding soy sauce, honey, or lemon juice as necessary; the sauce should be sweet, sour, and spicy. If too thick, thin with a little more water. 2. Transfer to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for up to 1 week. Makes about 1 cup This recipe comes from the Cook'n collection. Try Cook'n for FREE!
North Carolina Vinegar Sauce Elida's Honey-Guava Barbecue Sauce Carolina Mustard Barbecue Sauce Georgian Pickled Plum Sauce / Tkemali Bengali Mango-Tamarind Barbecue Sauce Jake's Turkish Coffee Barbecue Sauce Ginger-Plum Barbecue Sauce Nicaraguan Tomato Sauce / Salsa Marinara Romesco Sauce Charred Tomato Sauce With Pomegrante Molasses / Khashkesh Hoisin-Chile Sauce A Simple Tamarind Barbecue Sauce Indonesian Ketchup / Ketjap Manis Thai Peanut Sauce Dutch West Indian Peanut Sauce Vietnamese Apple And Shrimp Sauce / Mam Nem White Miso Barbecue Sauce Red Mis Barbecue Sauce Classic Teriyaki Sauce Basic Chimichurri Red Chimichurri Dry Chimichurri Portuguese Hot Sauce / Piri-Piri A Simple Harissa Preserved Lemon Harissa Coriander Sauce County Hot Sauce / Molho da Companha French West Indian "Dog" Sauce / Sauce Chien Hot And Sweet Mint Sauce Garlic Sauce Lemon-Honey Sauce With Garlic Catalan Vinaigrette Tamarind Dipping Sauce Basic Vietnamese Dipping Sauce / Nuoc Cham Peanut Chile Dipping Sauce Asian Pear Dipping Sauce A Simple Javanese Dipping Sauce |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
