3/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 cup parsley
2 cloves garlic
1 bunch scallions, both white and green parts, trimmed
1 tablespoon dried chili
salt and freshly ground black pepper

Place all ingredients in a food processor and blend together; do not over mix. Let stand for 1 hour.

1/4 cup onions, chopped
4 garlic cloves, chopped
2 cups Jack Daniels
15 peppercorns
1 tablespoon mustard powder
2 teaspoons Cholula Hot Sauce (or your favorite hot sauce)
6 oz. Coca Cola
1 bottle Sweet Baby Rays barbecue sauce
olive oil

In a saucepan, saute the onions and garlic in a little olive oil.  Once they begin to sweat, add the cola and bring to a boil.  Once it begins to boil, add the Jack Daniels.  Bring back to a boil and let the alcohol burn off, about 3-5 minutes.

Add the peppercorns, hot sauce and dry mustard.  Reduce the mixture by 2/3.  Turn the heat to low and add the bottle of barbecue sauce and heat for about 5-7 minutes.  Remove from heat and pour through a fine strainer to remove the onions, garlic and peppercorns.

Let cool, cover and refrigerate until ready to use.

I am a huge fan of barbecue sauce, and I think I really nailed it with this one! Late last night, Katie and I were in the kitchen preparing for a pulled pork I am making today. With a bit of tweaking, we created this barbecue sauce that is amazing and has a nice kick.

2/3 cup apple cider vinegar
1 cup ketchup
1/2 cup tomato paste
3 tablespoons Worcestershire sauce
1/2 cup brown sugar
3 tablespoons mustard
2 1/2 teaspoons paprika
2 teaspoons garlic powder
1-2 teaspoons cayenne pepper
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1 tablespoon chipotle peppers in adobo sauce, pureed

In a large bowl, whisk together all of the ingredients. Serve immediately or cover and refrigerate.

3/4 cup water

This is my favorite sauce to use with chicken fingers!

2/3 cup honey
1/4 cup water
1/4 cup ketchup
1/4 cup barbecue sauce
1 tablespoon white vinegar
2 teaspoons minced chipotle chile peppers (from can)
1/2 teaspoon salt

Combine all of the ingredients in a small saucepan over medium heat. Mix well and let come to a boil. Then, reduce heat and simmer for about 2 minutes. Remove from heat and let cool. Serve immediately or refrigerate in a covered container.

This sauce is great with chicken fingers!

½ cup mayonnaise
¼ cup olive oil
3 tablespoons chili sauce
2 tablespoons ketchup
1 tablespoon water
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1 teaspoon coarsely ground mustard
pinch of paprika
dash of hot sauce
1 small onion, minced
1 clove garlic, minced

In a bowl, combine all ingredients; cover and chill.

2 tablespoons oil
1 clove garlic, crushed
1/2 cup minced onion
1 tablespoon flour
1 cup water
1 cup diced green chili
1 dash salt

In oil in a heavy saucepan, saute’ garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes.

This will go great with your upcoming corned beef and cabbage dinner this St. Patrick’s Day.

1 1/2 tablespoons Butter
1 Egg
1/2 cup Brown sugar, packed
1/4 cup Granulated sugar
1/4 cup Prepared mustard
1/4 tsp Salt
1/8 tsp Pepper
3/4 cup Cider vinegar

Melt butter in small saucepan. Remove from heat, set aside to cool. In small bowl, with electric mixer, beat egg, sugars, mustard, salt, and pepper until well combined. Beat in vinegar, stir mixture into cooled butter, mix well. Over medium heat, bring to boiling, stirring. Reduce heat; simmer 3 minutes. Serve hot, along with Corned-Beef and Cabbage.

Servings: 8

8 oz. can tomato sauce
2 tablespoons crushed red chili
½ teaspoon cumin powder
½ teaspoon oregano
1 teaspoon salt
2 garlic cloves, minced
2 teaspoon vinegar
juice of half a lemon

Combine all ingredients and mix well. Let stand for 3 hours to allow the flavors to blend.

Here is a simple tomato sauce with no meat. Perfect for those observing lent right now.

1 onion, sliced thin
5 cloves garlic, chopped
2-3 carrots, chopped fine in a food processor
3 tablespoons olive oil
2 (28 oz.) cans crushed tomato
1 (28 oz.) can tomato puree
1 (28 oz.) can plum tomatoes
1 tablespoon salt
1/2 tablespoon black pepper
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried thyme
3 bay leaves

In a large pot, heat the olive oil over medium heat. Add the onion, garlic and carrots and saute for about 3-4 minutes. Add the 4 cans of tomato and all the seasoning. Stir to combine. Lower the heat to medium low. Cook for 3-4 hours, stirring occasionally. Adjust the seasoning if necessary.

3 cups cider vinegar
3/4 cup sugar
2 tablespoons brown sugar
1/3 cup ketchup
1/4 cup honey
1/4 cup kosher salt
2 tablespoons crushed red pepper flakes
1 1/2 teaspoons fresh ground black pepper

Heat the vinegar and sugars in a medium saucepan over medium heat until the sugar dissolves completely. Stir in the remaining ingredients. Raise the heat until the mixture just starts to simmer and then remove from the heat. Stir well and set aside or refrigerate until use.

Makes about 1 quart