Thursday, June 3, 2010

Barbecue Sauce

Memorial Day Weekend is the unofficial start of summer and we were lucky enough to have a beautiful day, and what better thing to do to kick off summer than barbecue? Before you can have a barbecue you need an awesome barbecue sauce.  This sauce is great on poultry, beef or pork. It is smoky and tangy and best of all, easy. I usually make a large batch and keep it in the fridge to have on hand whenever the urge for delicious barbecue strikes.

BBQ Sauce
1 cup black coffee
1 1/2 cup ketchup
1/3 cup canola oil
1/2 cup brown sugar
1/3 cup cider vinegar
1/2 cup Worcestershire sauce
1 Tablespoon chili powder
1 tablespoon chopped chipotle chili in adobo sauce (adjust this amount to suite your taste)

Add all of the ingredients to a medium sauce pan and bring to a boil. Whisk until the canola oil has been incorporated into the sauce or use an immersion blender to form the emulsion.

Although potato salad is a classic barbecue side, we like to do several different salads in the summer time. This Black Bean and Corn Salad is crunchy and cool. It can be made ahead (just add the avocado at the last minute so it doesn't turn brown) and kept in the refrigerator until you are ready to serve. You can add or eliminate just about anything to make this salad suit your taste buds. Most of the time I use Trader Joe's cut white frozen corn, because it's available year round, but roasted corn sliced off the cob is also fantastic in this salad.

Black Bean and Corn Salad
1 bag frozen corn
1 can black beans, drained
2 diced red bell peppers
1 diced red onion
1 or 2 diced jalapenos- use the seeds too if you like extra heat
2 diced avocados- add just before serving
chopped cilantro- optional

juice of 1 lime
1 teaspoon cumin
Salt and pepper to taste

I just sprinkle the cumin, salt and pepper over the vegetables, squeeze the lime over everything, and mix together.

Our friend Mrs. A brought this delicious salad with fresh mozzarella, heirloom tomatoes and sweet basil. Sprinkled with a little salt and pepper, and drizzled with a little olive oil and vinegar, it was my favorite part of the meal. I could have eaten nothing else and been happy, but I was forced to share. I can't wait for my own tomatoes to be ripe so I can make my own, but Mrs. A's salad was a perfect taste of summer!

This is our contribution to the Foodie Friday party at Designs by Gollum