High Kickin’ Barbecue Sauce
Ingredients
2 tablespoons butter
1 small onion, minced
1 clove garlic, minced
3 tablespoons red wine vinegar
1 cup chili sauce
1 cup pineapple juice
¼ cup brown sugar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 pinch pepper
2 tablespoons hot pepper sauce
1 habanero pepper, seeded & chopped
½ cup bourbon whiskey
Directions
Melt butter in a large saucepan over medium heat. Add onions, sauté until they are transparent. Stir in garlic, wine vinegar, chili sauce, pineapple juice, pineapple, brown sugar and lemon juice. Season with Worcestershire sauce, dry mustard, pepper, hot pepper sauce and habanero pepper. Bring to a boil, reduce heat, and simmer for 20-25 minutes.
Stir in bourbon, and simmer for an additional 10 minutes. Store in the refrigerator
Yields 48 servings
Simple Sangria Recipe
Ingredients
1 Bottle Rapidan River Sweet Reserve Red Wine
¼ Cup Triple Sec
½ Cup Brandy
2 Cups Ginger Ale
Assorted fruit cut in wedges (lemons, limes, oranges, strawberries, nectarines are all good choices, whatever you like and is in season
Directions
Blend all ingredients together, and add assorted fruit wedges. Chill and serve.
Three-citrus Tuna Kebabs
Ingredients
1 each lemon and orange, grated and juiced
2 limes
1 tablespoon plus 1 teaspoon olive oil, divided
2 garlic cloves, minced
1 pound fresh tuna, cut into cubes
1 tablespoon brown sugar
1 tablespoon honey
1 teaspoon low-sodium soy sauce
1 teaspoon freshly grated ginger
1 bell pepper, cut into wedges
1 red onion, cut into wedges
Directions
In a plastic food storage bag with resealable top, combine lemon and orange peels, the zest of one lime, 1 tablespoon olive oil and minced garlic, season with salt and pepper. Add tuna, seal and chill 30 minutes.
In a small saucepan over high heat, bring orange and lemon juices, the juice of one lime, brown sugar, honey, soy sauce and ginger to a boil. Cook for 8 minutes or until thickened to a syrup. Remove from heat and set aside.
Remove tuna from marinade. Cut remaining lime in half lengthwise, then cut each half crosswise into 4 slices. Thread 8 metal skewers with tuna, pepper, red onion, and lime slices. Brush each kebab with citrus glaze. Goat trill or gill pan with cooking spray, heat to medium-high for direct heat or place over medium-high flame. Grill kebabs 5-8 minutes, turning occasionally and brushing with glaze.
Serving suggestions: garnish with parsley and serve with rice
Serves 4
