Pomegranate Bbq Sauce Food

POMEGRANATE MOLASSES BARBECUE SAUCE

Steps:

• In a bowl, stir together the soy sauce, ketchup, pomegranate molasses, honey, sunflower seed oil, mustard, garlic, sea salt, black pepper, and paprika to make a smooth paste.

POMEGRANATE BARBECUE SAUCE

Steps:

• Mix ingredients and simmer for 5-15 minutes to thicken and also blend flavors.
• Allow to cool, then store refrigerated or freeze for later use.

POMEGRANATE-MOLASSES BARBECUE SAUCE RECIPE

Steps:

• In a medium saucepan or Dutch oven, heat the vegetable oil over medium heat. Add the green onions, garlic, jalapeños and onions, and sauté until softened, 10 to 12 minutes.
• Add the tamari, thyme, allspice, nutmeg and cinnamon. Stir to coat, then reduce the heat to a low simmer and cook, covered, for 5 minutes.
• Remove the cover and raise the heat to medium high. Deglaze the pan with the pomegranate juice, scraping up any bits on the bottom of the pan. Add the remaining ingredients and bring to a low simmer. Cook until the sugar has dissolved, 5 minutes.
• Remove from the heat and let cool completely. Using an immersion blender or regular blender, purée until smooth. Use immediately, or store in an airtight container in the refrigerator for up to 1 month or properly can the sauce for up to 1 year.

BATTERED CHICKEN WINGS WITH POMEGRANATE AND MANGO BARBECUE SAUCE

Steps:

• Puree the mango flesh in a food processor or blender (water may be needed to puree). Transfer puree to a large saucepan, and add remaining ingredients for the barbecue sauce. Mix together until all ingredients are combined, and bring to a boil. Reduce heat to medium and simmer, covered, for about 30 to 45 minutes or until the sauce has thickened.
• Heat oil to 350 degrees F in a large Dutch oven or electric fryer. Rinse the chicken drumettes and pat dry with paper towels. Season chicken with 1 teaspoon salt and 1 teaspoon pepper; Set aside.
• In a shallow bowl or resealable bag, combine remaining salt and pepper with the flour and paprika. In a separate dish, mix together the eggs and evaporated milk until well combined. Roll the seasoned chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the milk and egg mixture, followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out for about 5 minutes, ensuring that the coating will stay on better. Carefully add the chicken pieces to the fryer as will fit without touching. Do not crowd the pan or the temperature will lower, making the chicken greasy. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Cook for about 10 minutes total, or until the pieces begin to float. Remove chicken to a plate lined with paper towels to drain, about 5 minutes.
• To serve, place the fried wings in a large bowl and toss with the barbecue sauce (or less, to taste). Refrigerate any leftover barbecue sauce.

GRILLED QUAIL WITH POMEGRANATE-ORANGE BBQ SAUCE AND TABOULI WITH QUINOA AND SHREDDED KALE

Steps:

• For the tabouli: Place the quinoa in a medium saucepan, cover with 1 3/4 cups cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until the water is absorbed and the quinoa is tender, 18 to 20 minutes. Remove the lid, fluff with a fork and let cool slightly.
• Put the quinoa in a large bowl; add the tomatoes, mint, kale, cucumbers and onions and mix to combine. Whisk together the olive oil and lemon and orange zests and juices, and season with salt and pepper. Add the dressing to the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. The longer the salad sits the better the flavors become.
• For the pomegranate-orange BBQ sauce: Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half. Add the ketchup and cook for 15 minutes.
• Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly. Remove the cinnamon sticks before using. Remove about 1 cup of the sauce for serving.
• For the quail: Heat the grill to medium high for direct grilling. Brush the quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes. Flip, brush with the barbecue sauce, cover the grill and cook another 3 to 4 minutes.
• Transfer to a platter and serve with the reserved barbecue sauce and the tabouli.

POMEGRANATE MOLASSES BARBECUE SAUCE

Steps:

• Drop garlic into food processor; run processor until garlic is finely chopped. Add onion, and run processor until onion is finely chopped.
• In a medium saucepan, heat olive oil over medium heat until shimmering. Add garlic and onion mush, salt, pepper and thyme. Sweat over medium-low heat 5 minutes.
• Add remaining ingredients, stir well and simmer 25 minutes. Adjust salt and pepper to taste.

CHILEAN POMEGRANATE BARBECUE SAUCE " POMEQUE"

Steps:

• Mix all ingredients thoroughly.
• Pour into medium saucepan and bring slowly to a boil over medium-high heat, stirring frequently.
• Reduce heat to low and simmer uncovered until slightly thickened, about 20 minutes. Stir occasionally.
• Mop sauce over grilled chicken or fish in the last 15 minutes of grilling.

GRILLED POMEGRANATE CHICKEN WITH MANGO BBQ SAUCE

Steps:

• Marinate the chicken breasts in pomegranate vinaigrette dressing for at least 2 hours, ideally overnight!
• Grill the marinated chicken breast for about 20-30 minutes, or until cooked through. Cooking time will cary based on thickness of the chicken breast.
• While the chicken breast is on the grill, prepare the Mango BBQ Sauce. Add the BBQ Sauce to a small saucepan and whisk in 1/2 cup of water. Stir in the chopped red onion and diced mango. Bring to bubbling over medium heat, then reduce heat to low and let simmer until the chicken is done grilling. Stir every few minutes.
• Serve Grilled Pomegranate Chicken with Mango BBQ Sauce -- ideally outside on the deck on a beautiful evening. :).

POMEGRANATE-CHIPOTLE BBQ SAUCE

Steps:

• Add all ingredients to a sauce pot and bring to a boil.
• Reduce heat to medium and simmer 30-45 minutes, or until thickened.
• Store in the fridge.