Blackberry Super Sauce

                                                            

 Blackberry Super Sauce

The magic of this recipe lies in its versatility. Maybe you’ve got meat on the grill. Great—this brightens and deepens the experience. 

Perhaps you’re thinking of a fresh seasonal take on a mocktail or a mojito. Or you simply need to spice up some chicken. Either way, you’re equipped by building off the base in your chosen direction.

For Savory Applications Like BBQ Sauce

Ingredients:
¼ cup balsamic vinegar
3 tablespoons coconut aminos
¼ cup brown sugar
½ cup tomato paste
1 whole chipotle pepper
1 small can of hatch chilis or one roasted poblano
8 ounces fresh blackberries
3 cloves crushed garlic
¼ teaspoon cumin
1 tablespoon fresh minced ginger
1 tablespoon fresh thyme
Salt to taste

Directions: 

Make the sauce by combining the ingredients in a blender with 3/4 of the blackberries. Blend until blackberries are smooth.

Heat in a saucepan over medium for 10 minutes, stirring occasionally. Pop the remaining blackberries into the pan and cook for 3 more minutes or until mixture thickens a little. Allow to cool somewhat before using. Salt to taste.                          Edible Monterey

St. Louis Smoked Blackberry Ribs

A James Beard Award Winning Recipe:

Blackberry Glazed Smoked St. Louis Style Ribs

Chris Lilly shares his award-winning recipe for the most flavorful and succulent ribs in the world.
Ingredients
Ribs:
2 tablespoons dark brown sugar
2 tablespoons paprika
1 tablespoon garlic salt
1 1/2 teaspoons onion salt
1 1/2 teaspoons chile powder
3/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon oregano
1/4 teaspoon cumin
2 slabs St. Louis-cut spareribs, back membrane removed
1 cup pineapple juice
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons minced garlic
Big Bob’s Blackberry Barbeque Sauce:
1 1/2 cup Big Bob Gibson Championship Red Sauce (or other favorite barbeque sauce)
1/4 cup honey
1/4 cup blackberry jam

Directions:
Preheat an outdoor grill (preferably charcoal) to 250ºF. Mix together the brown sugar, paprika, garlic salt, onion salt, chili powder, black pepper, cayenne, oregano, and cumin. Reserve 1 tablespoon for later use. Generously apply rub to the front and back of both slabs of ribs, pressing firmly to make sure all the rub adheres. Cook ribs meat-side 
up on the grill away from direct flames for 2 1/2 hours.

Mix together the pineapple juice, reserved dry rub, balsamic vinegar, and garlic. Transfer ribs from the grill to large double-aluminum foil squares and pour the liquid seasoning over each slab. Tightly wrap and seal the aluminum foil around the ribs and place back on the grill for another hour.

Combine the barbeque sauce, honey, and blackberry jam. Remove ribs from grill, unwrap, and discard foil. Brush the barbeque sauce on both sides and return ribs to the grill until the sauce caramelizes, about 15 minutes.                                                                  Yield  8 servings

Grilled Honey Ginger Pork Tenderloin With Fresh Plum Hoisin BBQ Sauce

GRILLED HONEY GINGER PORK 

TENDERLOIN WITH FRESH 

PLUM HOISIN BBQ SAUCE

This is another tasty recipe from my favorite instructor at Great News Cooking School.

Ingredients:

2 pork tenderloins 
1/4 cup hoisin sauce 
2 T. soy sauce
2 T. honey
1 T. minced fresh ginger

Serves 4 to 5.

 Plum Hoison BBQ Sauce
1 tsp. rice vinegar
1/2 tsp. Asian chili sauce (Sriracha)
2 garlic cloves, minced
2 T. grapeseed or vegetable oil
1 to 2 large plums, quartered, pitted, cut into 1/4-inch pieces (1 cup) 2 green onions, sliced

Directions:

1. Trim pork tenderloins of all fat and silverskin. Butterfly pork by slicing down the center part way through.

2. Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a small saucepan. Remove 3 T. of the sauce to a small bowl and stir in the oil. Coat pork with this mixture and let stand at room temperature 30 minutes.

3. Preheat grill. Grill pork, cut side down for 6 minutes. Turn over and grill another 6 to 7 minutes or until the internal temperature of the pork reaches 150 degrees. Remove pork and let stand for 8 minutes before slicing on a diagonal into 1/2 inch thick slices.

4. While pork is cooking, bring remaining sauce to a simmer and cook until slightly thickened, about 2 minutes. Add plums and simmer, stirring, 3 more minutes. Serve pork slices topped with Plum Sauce and sprinkled with green onions. 

Grilled Pork Tenderloin With Bourbon Brown Sugar BBQ Glaze On Corn Maque Choux

GRILLED PORK TENDERLOIN WITH 
BOURBON BROWN SUGAR BBQ GLAZE 

ON CORN MAQUE CHOUX

This is another recipe from Phillis Carey my favorite instructor at Great News Cooking School.  Phillis offers great recipes that sound so gourmet but actually are created with simple ingredients and sometime combinations one wouldn't expect.  They always finish with great taste.

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Ingredients:

Pork:

3 T. unsalted butter
1 cup diced onion
3/4 cup ketchup
1/2 cup fresh orange juice 
1/2 cup apple cider vinegar 
1/2 cup bourbon
1/3 cup brown sugar
1/4 cup molasses
2 T. Worcestershire sauce
Salt and pepper to taste
2 pork tenderloins (about 3 lbs.)

Serves 4 to 5.

1 T. grapeseed or vegetable oil

Corn:
4 slices thick bacon, diced
3/4 cup diced red bell pepper
1/2 cup diced onion
1/4 cup dry sherry
4 cups fresh corn kernels
1 cup heavy whipping cream
1 tsp. Tabasco
Salt and pepper to taste
1/2 cup thinly sliced green onions

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Directions:

1. For Glaze, melt butter in a medium saucepan over medium heat. Add onion and cook until soft, 4 to 5 minutes. Stir in ketchup, orange juice, vinegar, bourbon, brown sugar, molasses, Worcestershire sauce and salt and pepper to taste. Bring to a boil; reduce heat and simmer 10 minutes. Cool slightly and then puree until smooth. Remove half the sauce to serve with the pork.

2. Preheat grill. Trim pork tenderloins of all fat and silverskin. Butterfly the tenderloins by slicing lengthwise down the center to within 1/2 inch of the bottom—do not cut all the way through. Season pork with salt and pepper and brush with oil. Set tenderloins on the grill, cut side down and cook, covered, for 7 minutes. Turn pork over and brush with some of the remaining sauce; continue cooking until internal temperature reaches 145 degrees. Brush pork with more sauce and turn over and brush with sauce again. Do this several times or until the pork is well glazed and the internal temperature reaches 150 degrees. Let pork rest on a carving board for 5 minutes or so before slicing on a diagonal into 1/2 inch thick slices.

3. Meanwhile, to make the Maque choux, cook the bacon in a large sauté pan over medium heat until crisp; pour off all but 1 T. drippings leaving the bacon in the pan. Add bell pepper, and onion and cook until soft, about 5 minutes. Add the sherry and cook, stirring to scrape up any bits from the bottom of the pan. Stir in the corn, cream, and Tabasco. Simmer until thickened, 3 to 4 minutes. Season to taste with salt and pepper and stir in the green onions.

4. To serve, spoon the corn onto serving plates and top with pork slices. Drizzle with some of the reserved sauce and serve, passing the remaining sauce.