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Monday, March 21, 2011

Time to get a little SAUCY


First learned of BBQ tofu over at Cooking.In.College & planned to make it but before I could, I saw another BBQ tofu post on Short Girl, Long Name. Thought I'd combine both Meg's & Jessica's recipes, but the morning the kitchen became tofu central, Hubby was on the computer. Since I log FAR more computer time than he does, I didn't disturb him & instead headed for a cookbook I'd gotten from the library: Get Saucy: Make Dinner a New Way Every Day with Simple Sauces, Marinades, Glazes, Dressings, Pestos, Pasta Sauces, Salsas, and More by Grace Parisi (looong title--great book!).
   I had nerve enough to make a slight departure from the Hickory Smoked BBQ Sauce recipe found in this James Beard Award nominated book and the resulting Hickory Smoked Asian BBQ Sauce tasted GREAT!
   Since I forgot to take a pic of the finished products the day I served 'em up, above you see some of the leftovers heating up for my lunch: Potstickers with Sweet Thai Chili Sauce and BBQ Tofu. I liked the BBQ Tofu well enough, but Hubby doesn't care for tofu & would only take ONE bite! *chuckle*
   Potstickers are super easy, so I make them often. This batch contained sliced onions, thinly sliced cabbage and diced yellow carrots that I cooked down & added a little BBQ sauce to before spooning onto the round wrappers, wetting the circular edges and then crimping. Added diced ham to the ones intended for Hubby. I steamed the potstickers & then finished them off in a skillet to brown in a tad of butter. (In the picture of the unfinished product, I forgot what I was doing & crimped the first too much. Second one I crimped as intended for a potsticker.)
Hickory Smoked Asian BBQ Sauce
1 tablespoon butter
1/2 small onion, minced
1 large clove garlic, minced
1 Tbs. chili powder
1 cup ketchup
1/4 cup firmly packed brown sugar
2 Tbs. cider vinegar
2 Tbs. prepared yellow mustard
1 Tbs. Worcestershire sauce
1 tsp. liquid hickory smoke flavoring
1/4 cup hoisin sauce
1 1/2 tsp. sesame oil
1/8 tsp. cayenne pepper
Melt butter in medium-sized saucepan over medium heat. Sauté onion and garlic until translucent, add remaining ingredients and simmer over low heat, stirring occasionally, for 15-20 minutes. Refrigerate, covered tightly, for up to 1 month. NOTE: Omit the hoisin sauce and sesame oil if you just want Hickory Smoked BBQ Sauce.
   Homemade barbecue sauce is so easy, I never buy the commercial stuff anymore...reduces packaging waste. 
   Well, that's what I had for lunch today, what about you? Anything interesting on your plate?

4 comments:

LindaM said...

Wow! This post made me hungry! We don't love tofu around here either but most of us will eat anything if a good sauce is involved. The pot stickers look good too. I'll give those a try soon I think:)

MegSmith @ Cooking.In.College said...

I am so happy to hear you thought of me on your tofu BBQing adventure!!! When I made it for the first time my boyfriend would only take ONE bite too :-) he said it wasn't too bad but he is not a fan either. Those potstickers look delicious. All of it does, YUM!

BLD in MT said...

Ooooh, those potsickers do look just super yummy....its been a long time since I've made/had any.

I am lucky enough to have a tofu-lovin' man. : ) He makes it more than I do!

I am going to look for that cookbook (with a long name) through my library. Sauces are my specialty and I would love to increase my repertoire!

singlemama said...

you always make me hungry!!!!!!!! :-)

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