Anglo-Tex Mex Tamarind and Treacle Barbecue Sauce
"This is a double-duty sauce -- it also does a stellar job as a basting sauce for a roasted whole bird!"
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 tablespoons unsalted butter
- 1⁄2 cup finely diced onion
- 4 garlic cloves, finely diced
- 6 plum tomatoes, coarsely chopped
- 1⁄4 cup ketchup
- 1⁄4 cup water
- 2 tablespoons English mustard
- 2 tablespoons dark brown sugar
- 3 tablespoons treacle (may substitute molasses)
- 2 tablespoons tamarind paste
- 1 teaspoon cayenne pepper
- 1 tablespoon dried ancho chile powder
- 1 tablespoon paprika
- 1 tablespoon Worcestershire sauce
directions
- Heat the butter in a large saucepan over medium-high heat.
- Add the onions and garlic and cook until soft.
- Add the remaining ingredients and cook for 15 minutes.
- Place the mixture in a blender and blend until smooth.
- Return to the saucepan and cook for an additional 15 to 20 minutes, or until thickened to your liking.
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Reviews
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A visitor from London brought me some treacle, and I just knew I could find a use for it in one of Miller's recipes! Tamarind paste isn't available locally, but we do have a tamarind product that is more liquidy, so I just boiled it down and reduced it to get a "paste". Ancho chili powder was a no-show, so I substituted some super mouth searing Moroccan chilies, dried and ground finely in my spice mill. Anyway, once I had the whole sauce prepared, the fun really began. I had made a double batch, used half as a marinade for two whole chickens cut into serving pieces. I let those marinade in the fridge overnight. Then I put them over the coals, and mopped them constantly with the 2nd half of the batch. This sauce gave the chicken almost "God-like" proportions. A friend who was recovering from minor surgery leapt out of her bed and danced for joy. Depressed guests broke into line-dancing on my lawn. Brits used to boiled meat and soggy potatoes raised their eyebrows and then licked their lips. Most impressive event of the evening pertaining to this chicken -- Dornette #1 asked for seconds! Miller, we should take this on the road, your sauce, my chicken, we could set up a tent and rake in several billion dollars. Or maybe not. Still, it's gooooooood stuff. One Scottish friend declared it perfect with some Glen-something-or-other. I didn't get the name, his mounth was too full of chicken and he had had enough Glenwhatever to make his Scottish brogue even broguy-er. To make a short story long, make this sauce, you'll thank me first, then you can thank Miller.
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
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Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
