Pierres Barbecue Sauce Food

PIERRE'S BARBECUE SAUCE

Steps:

• Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skin. Remove stems, seeds, and ribs; cut each pepper into pieces. Set aside.
• Heat oil in a large pot over medium-high heat. Add onions, garlic, and roasted peppers; cook, stirring occasionally, until onions are dark golden brown on the edges, 8 to 10 minutes. Stir in coriander, chili powder, and cayenne pepper; cook 30 seconds. Add sugar; cook, stirring occasionally, 2 minutes. Add tomatoes, 2 teaspoons salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until tomatoes have broken down and are very soft, about 20 minutes.
• Stir in the vinegar, mustard, honey, Worcestershire sauce, and soy sauce. Pour through a coarse sieve into a medium bowl, pressing out liquid with a spoon; discard solids. Return to stove, and bring to a boil. Reduce to a vigorous simmer, and cook, stirring occasionally, until reduced slightly and thickened, 15 to 20 minutes. Taste, and adjust for seasoning.

PIERRE'S BARBECUE SAUCE

Steps:

• Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skin. Remove stems, seeds, and ribs; cut each pepper into pieces. Set aside.
• Heat oil in a large pot over medium-high heat. Add onions, garlic, and roasted peppers; cook, stirring occasionally, until onions are dark golden brown on the edges, 8 to 10 minutes. Stir in coriander, chili powder, and cayenne pepper; cook 30 seconds. Add sugar; cook, stirring occasionally, 2 minutes. Add tomatoes, 2 teaspoons salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until tomatoes have broken down and are very soft, about 20 minutes.
• Stir in the vinegar, mustard, honey, Worcestershire sauce, and soy sauce. Pour through a coarse sieve into a medium bowl, pressing out liquid with a spoon; discard solids. Return to stove, and bring to a boil. Reduce to a vigorous simmer, and cook, stirring occasionally, until reduced slightly and thickened, 15 to 20 minutes. Taste, and adjust for seasoning. The sauce can be refrigerated in an airtight container up to 3 days.

PIERRE FRANEY'S BARBECUE SAUCE

Steps:

• Combine all the ingredients in a saucepan. Blend well, bring to a boil and remove from heat.

SIMPLE BARBECUE SAUCE

Steps:

• Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.

RON SCHER'S BARBECUE SAUCE

Steps:

• Combine all the ingredients, except the butter, in a saucepan. Bring to a boil and let simmer for 20 minutes. The sauce should have the consistency of ketchup.
• Strain the sauce through a sieve, using a plastic spatula to push the solids through. Swirl in the butter.

SWEET & SPICY BARBECUE SAUCE

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in the chili powder, cayenne and pepper; cook 1 minute longer. , Stir in the ketchup, molasses, vinegar, Worcestershire sauce, mustard and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until sauce reaches desired consistency. Cool for 15 minutes. , Strain sauce through a fine mesh strainer over a large bowl, discarding vegetables and seasonings. Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.

PEANUT BUTTER BARBECUE SAUCE/MARINADE

Steps:

• Combine all ingredients in a blender, puree.
• Place in a small sauce pan.
• Bring to a slow boil, reduce heat and simmer 9-10 min.
• Cool to room temperature.

BAREFOOT CONTESSA'S BARBECUE SAUCE

Steps:

• In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned.
• Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes.
• Use immediately or store in the refrigerator.
• The Contessa recommends using this with about 2 1/2 to 3 pounds of chicken. Just marinate it in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator, then slap it on the grill. Serve it with the extra sauce on the side!

BAR-B-QUE SAUCE

Steps:

• In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.

PIERRE'S BARBECUE SAUCE

Steps:

• Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skin. Remove stems, seeds, and ribs; cut each pepper into pieces. Set aside.
• Heat oil in a large pot over medium-high heat. Add onions, garlic, and roasted peppers; cook, stirring occasionally, until onions are dark golden brown on the edges, 8 to 10 minutes. Stir in coriander, chili powder, and cayenne pepper; cook 30 seconds. Add sugar; cook, stirring occasionally, 2 minutes. Add tomatoes, 2 teaspoons salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until tomatoes have broken down and are very soft, about 20 minutes.
• Stir in the vinegar, mustard, honey, Worcestershire sauce, and soy sauce. Pour through a coarse sieve into a medium bowl, pressing out liquid with a spoon; discard solids. Return to stove, and bring to a boil. Reduce to a vigorous simmer, and cook, stirring occasionally, until reduced slightly and thickened, 15 to 20 minutes. Taste, and adjust for seasoning.