Creole Sauce

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This sauce, similar to that served at the world­renowned Antoine’s restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery. It is wonderful when served over chicken, shrimp, or rice dishes.

Ingredients

  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 2 tablespoons butter
  • 3 cups chopped tomato pulp
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 4 cloves garlic, minced
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon paprika
  • Salt to taste
  • 1 ½ teaspoons cayenne powder
  • 1 tablespoon cornstarch

Instructions

Sauté the bell pepper and onion in the butter until soft. Add all the other ingredients, except the cornstarch, and simmer for 20 minutes. Mix the cornstarch with a little water and blend into the sauce. Cook for a few minutes more to thicken.

Fresh Cayenne Hot Sauce

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Here is a quick and easy twist on Louisiana hot sauce. The key here is to use fresh rather than dried chiles. Serve this sauce over fried foods such as fish or alligator.

Ingredients

  • 10 large fresh red cayenne chiles, stems and seeds removed, cut in half lengthwise
  • 2 cloves garlic, cut in half
  • 3/4 cup vinegar
  • Salt to taste

Instructions

Place the cayennes, cut side down, on a broiler rack. Broil for about 5 minutes or until the skin blisters and blackens. Transfer the peppers to a plastic bag for about 10 minutes. Peel when cool.

Place the chiles and garlic in a blender or food processor. With the machine running, slowly add the vinegar until the mixture is well­blended. Add salt to taste. Keep covered and refrigerated until use.

Memphis-Style Finishing Sauce

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This is the sauce that is traditionally served over smoked ribs in Memphis and other parts of Tennessee. Some cooks add prepared yellow mustard to the recipe. It can be converted into a basting sauce by adding more beer and a little more vinegar. Add more hot sauce to taste, or substitute red chile or cayenne powder

Ingredients

  • 1 cup tomato sauce, preferably freshly made

  • 1 cup red wine vinegar

  • 2 teaspoons Louisiana-style hot sauce

  • 1 tablespoon butter

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon salt

  • ½ cup light beer

Instructions

Place all the ingredients in a saucepan and bring to a boil, stirring constantly. Reduce the heat and simmer, uncovered, for 15 minutes.

Remove from the heat, but serve warm over smoked meats.

South Carolina Mustard Sauce

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In South Carolina, barbecue is flavored with mustard as a dominant ingredient rather than just an incidental spice. But vinegar makes its appearance here as well, plus some hot sauce. As in North Carolina, the sauce is primarily used over smoked pork. But you could serve this over grilled pork chops.

Ingredients

  • 3/4 cup yellow “ballpark” mustard

  • 3/4 cup cider vinegar

  • ½ cup sugar

  • 1 ½ tablespoons margarine

  • 2 teaspoons salt

  • 2 teaspoons Worcestershire sauce

  • 1 1/4 teaspoons freshly ground black pepper

  • 2 teaspoons Louisana-style hot sauce, or more to taste

    • Instructions

    Combine all the ingredients in a saucepan, stirring to blend, and simmer over a low heat for 30 minutes. Let stand at room temperature for 1 hour before using.

     

    Texas Chilipiquin BBQ Sauce

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    The wild chiles called chiltepins in Mexico and the Southwest are known as chilipiquins in Texas. We always have some of the berry-like pods available because we grow them as perennials, but they’re difficult to find in markets. So substitute any pequin or small, extremely hot chile. This is a finishing sauce for grilled or smoked beef, chicken, or pork to be applied before serving or served on the side.

    Ingredients

    • 1 onion, chopped

    • 2 tablespoons butter, margarine, or vegetable oil

    • 3 cloves garlic, minced

    • 2 cups catsup

    • ½ cup cider vinegar

    • 1/3 cup brown sugar

    • 2 tablespoons lemon juice

    • 2 teaspoons Worcestershire sauce

    • 3 teaspoons crushed chilipiquins, or other small, hot dried chiles

    • 2 teaspoons dry mustard

    • 1/4 teaspoon freshly ground black pepper

    • Salt to taste

    Instructions

    In a small skillet, saute the onion in the butter until soft. Add the garlic and saute for 2 minutes.

    Combine all the remaining ingredients in a saucepan and whisk to blend. Bring to a boil over high heat and bring to a boil, reduce the heat and simmer uncovered for 30 minutes, stirring occasionally.