Friend Fridays: Stephen Bly's Matador Cowboy Barbecue Sauce

A Recipe For the Cowboy in Your Life

The Matador Hotel in Albuqerque, New Mexico, became a  sort of "old folks home" rental for seniors of all sorts, including 5 cowboys featured in the fiction novel,Cowboy For A Rainy Afternoon (to be released June 2010). The menus at the restaurant ranged from fair to middlin', but anything tasted good when dunked with the cook's special barbecue sauce. Quirt Payton watched the cook make it one time and told my grandpa about the ingredients. My grandma often made it after that. Since then, I've taught my wife, Janet, a secret: when you're stuck with a lot of leftovers, get your gang to eat whatever you pull out of the frig, by letting them dunk it or smother it with Cowboy Barbecue Sauce.

Matador Cowboy Barbecue Sauce

 

2 teaspoons bacon grease

1 large onion, finely chopped

2 cloves garlic, minced

1 cup ketchup

1 cup chili sauce

½ cup packed light brown sugar

½ cup lemon juice

2 Tbsp. Worcestershire Sauce

Hot pepper sauce, to taste

In a large saucepan, heat the bacon grease over low heat. Add the onion, garlic and cook, stirring, until the onion is softened, about 5 minutes. Stir in the ketchup, chili sauce, sugar, lemon juice, and Worcestershire. Bring to a simmer and cook, stirring often to prevent sticking, until slightly thickened, about 45 minutes. Season with hot sauce.

NOTES: I left out the ½ cup of Jack Daniels, but I hear that can zip it up. :-) For those on special diets, you might try some substitutes for the recipe above, such as virgin cold-pressed olive oil for the bacon grease, plus honey or molasses or Splenda® instead of brown sugar. I've used 1/2 the artificial sweetner and 1/2 brown sugar before with fine results.

Conversation Starter: Do you know any real cowboys? What kind of food would you expect cowboys to eat?

On the trail,

Stephen Bly

http://www.BlyBooks.com
Stephen's 2009 release: Creede of Old Montana (hardback)
Coming June 2010: Cowboy For A Rainy Afternoon (hardback)
Help a child get face-to-face with God:
http://www.BlyBooks.com/Articles.htm
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February 1 The Monday Menu - The Amazing Ketchup

The first time I saw a chef use ketchup I was shocked. Then I read the recipe and realized that it called for tomato paste, vinegar, and sugar - in other words, ketchup.

Americans consume around 66 pounds of ketchup per capita each year. From fried potatoes to fried chicken, eggs and toast, to steak and fish, we put ketchup on just about everything . Truly, as a topping its uses are endless, and so are its uses as a main ingredient.

While ketchup as an ingredient may not seem very gourmet, the simplicity of its flavor allows it to play a wide number of culinary roles. Today I offer you four recipes that feature this amazing staple of the American diet.

Conversation starter: When I was a kid I put ketchup on...

Chipotle Barbecue Sauce

2 medium lemons juiced
2 cups ketchup
2 Tablespoons molasses
2 teaspoons ground chipotle chili pepper
1 teaspoon cumin

Thoroughly mix all ingredients over medium heat until mixture starts to bubble. Remove from heat and allow to cool. Sauce is best when refrigerated overnight.
Use this sauce as marinade for flank steak and other cuts of beef, as well as pork and chicken.

For a more traditional tasting barbecue sauce:

1 medium lemon juiced
2 cups ketchup
2 Tablespoons Molasses
1 Tablespoon Worcestershire Sauce
1/4 cup honey
1/4 teaspoon ground red pepper.

Thoroughly mix all ingredients over medium heat until mixture starts to bubble. Remove from heat and allow to cool. Sauce is best when refrigerated overnight.

Wasabi Cocktail Sauce

1 cup ketchup
1-2 teaspoons Wasabi paste (depending on taste)
1 Tablespoon fresh-squeezed lemon juice
1 teaspoon ground mustard

Mix all ingredients and refrigerate for up to half an hour. Serve with shrimp and other seafood.

Super bowl full of wings

4 pounds chicken wings
1 cup hot sauce
1/4 cup lemon juice
2 teaspoons garlic powder
2 teaspoons chili powder
1 cup vegetable oil

Combine hot sauce, lemon juice, chili and garlic powder, and vegetable oil in a large bowl. Mix well and cover wings. Cover and let sit in refrigerator for 24 hours.

Heat oil in a deep fryer or deep sided pot to 350 degree F.

Remove wings from marinade and drain excess liquid. Add wings to hot oil in batches being careful not let it splatter you. Cook until crispy (about ten minutes).

Wing Sauce

1/4 cup melted butter
1/2 cup ketchup
1/2 cup hot sauce
1/4 cup honey

Combine all ingredients in a large mixing bowl. Mix well. Thoroughly coat wings in sauce and serve.

Tim Wade is a Personal Chef and owner of Culinaria. For more information about Chef Tim or Culinaria please visit their website.