By Karen Adler
The easiest LITLLE COOKBOOK sequence concludes with these crucial BBQ Sauces. Kansas City-Style BBQ Sauce, Texas Two-Step Sauce, Apricot-Plum Glaze, Thai Peanut Butter Dipping Sauce, and Carolina Pepper Sauce will please either family and unique palates alike.
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Additional info for The Best Little BBQ Sauces Cookbook
The heat to low and simmer, uncovered, until the chorizo is tender and the cider has reduced by half, about 8 minutes. Transfer to a bowl and serve with bread for dunking. • Slice serrano ham or cured pork loin and arrange on a plate or atop grilled country bread. Serve alongside slices of melon, fig, mango, or other fruit. • Slice serrano ham or cured pork loin and tuck into small buttered rolls, with or without cheese, for sandwiches (bocadillos). • Wrap serrano ham around crisp-cooked asparagus spears and serve warm or at room temperature with SALSA ROMESCO (page 32) or ALIOLI (page 30) for dipping.
RED PEPPER VARIATION Seed and purée 1 roasted red bell pepper or 4 piquillo peppers and whisk into the finished alioli. Balance the flavor with a little fresh lemon juice, and add sweet paprika to taste, if desired. If you want a bit of heat add some hot paprika as well. And if you want a smoky undertone, use sweet pimentón de la Vera. SAFFRON VARIATION Steep about 30 saffron threads in 1 tablespoon boiling or very hot water until cool, about 15 minutes. Whisk the saffron and its steeping liquid into the finished alioli.
Remove from the heat and fold in the cheese, ham, and parsley, if using. Taste and adjust the seasoning. 2 Oil a 9-inch square pan. Pour or spoon the croquette base into it and spread it out to cool. ) Cover with plastic wrap and refrigerate until well chilled, about 2 hours. ½ cup minced onion (optional) ²∕ 3 cup all-purpose flour Freshly grated nutmeg Salt and freshly ground black pepper 1½ cups finely diced full-flavored cheese such as Manchego, Mahón, or Gruyère (5 to 6 ounces) ½ cup (2 to 3 ounces) chopped serrano ham 2 tablespoons chopped fresh flat-leaf parsley or other herb of choice (optional) About 1 cup all-purpose flour 2 large eggs CONTINUED About 1 cup fine dried bread crumbs Canola or peanut oil for deep-frying EGGS, FRITTERS, AND SAVORY PASTRIES 55 CROQUETAS DE JAMÓN Y QUESO CONTINUED 3 TO ASSEMBLE AND FRY THE CROQUET TE S , place 1 large or 2 small wire racks on a baking sheet, or line a baking sheet with parchment paper, and place on a work surface.
The Best Little BBQ Sauces Cookbook by Karen Adler