BALSAMIC BARBECUE SAUCE
Tangy balsamic dominants in this barbecue sauce, but also finds balance with a heavy hit of honey, extra depth from mustard and Worcestershire, and a touch of spice from red and black pepper.
Provided by Joshua Bousel
Time 50m
Yield 1 1/2 cups
Number Of Ingredients 13
Steps:
- Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to low and simmer until vinegar is reduced to 1/3 cup, about 30 minutes. Remove from heat.
- Heat oil in a medium saucepan over medium heat until shimmering. Add in shallot and cook, stirring frequently, until softened, about 5 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds.
- Stir in reduced balsamic vinegar, ketchup, honey, brown sugar, mustard, molasses, Worcestershire, and white pepper. Bring to a boil, then reduce to a simmer and let cook until slightly thickened, about 15 minutes, stirring occasionally. Remove from heat. Season with salt and additional pepper to taste.
- For smoother sauce, puree with an immersion blender, or in the jar of a regular blender, until smooth. Let cool to room temperature, then transfer to an airtight container and store in refrigerator for up to a month.
EVERYDAY ITALIAN BALSAMIC BBQ SAUCE
I saw this recipe this morning on Everyday Italian. I'm posting it here before I forget it. It looks like a good recipe, and it's currently simmering on my stovetop now. Should be yummie!
Provided by John J. OSullivan
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
Nutrition Facts : Calories 119.8, Fat 0.3, Sodium 883, Carbohydrate 30.6, Fiber 0.3, Sugar 28.4, Protein 1
BALSAMIC BARBECUE SAUCE RECIPE
The tang and robust flavor of balsamic vinegar dominates, but also finds a nice balance with barbecue sauce standards like ketchup, honey, mustard, and molasses.
Provided by Joshua Bousel
Categories Condiments and Sauces Sauce
Time 1h
Number Of Ingredients 13
Steps:
- Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to low and simmer until vinegar is reduced to 1/3 cup, about 30 minutes. Remove from heat.
- Heat oil in a medium saucepan over medium heat until shimmering. Add in shallot and cook, stirring frequently, until softened, about 5 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds.
- Stir in reduced balsamic vinegar, ketchup, honey, brown sugar, mustard, molasses, Worcestershire, and white pepper. Bring to a boil, then reduce to a simmer and let cook until slightly thickened, about 15 minutes, stirring occasionally. Remove from heat. Season with salt and additional pepper to taste.
- For smoother sauce, puree with an immersion blender, or in the jar of a regular blender, until smooth. Let cool to room temperature, then transfer to an airtight container and store in refrigerator for up to a month.
Nutrition Facts : Calories 80 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 258 mg, Sugar 15 g, Fat 1 g, ServingSize makes 1 1/2 cups, UnsaturatedFat 0 g
BALSAMIC BBQ SAUCE
This easy Balsamic BBQ Sauce uses a handful of ingredients, and has a beautifully tangy/sweet/savory flavor combination! Perfect for slathering on grilled meats, vegetables, burgers, or as a dipping sauce!
Provided by The Chunky Chef
Categories Condiment
Time 20m
Number Of Ingredients 9
Steps:
- Whisk all ingredients together in a saucepan and bring to a boil over MED/MED HIGH heat.
- Reduce heat to MED LOW/LOW and simmer for 15-20 minutes, stirring occasionally, until thick and glossy.
- Serve on your favorite grilled meats, vegetables, or as a dipping sauce!
Nutrition Facts : Calories 371 kcal, Carbohydrate 85 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 1606 mg, Fiber 1 g, Sugar 75 g, UnsaturatedFat 2 g, ServingSize 1 serving
FLANK STEAK WITH BALSAMIC BARBECUE SAUCE
Provided by Bobby Flay
Time 1h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the sauce: Bring the balsamic vinegar to a simmer in a small saucepan over medium heat and cook until reduced by about half, 15 to 20 minutes. Set aside. Heat 1 tablespoon canola oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Add the ketchup and 3 tablespoons water and bring to a boil. Reduce the heat to a simmer and cook 5 minutes. Add the reduced balsamic vinegar, the chile powder, paprika, mustard, red wine vinegar, Worcestershire sauce, chipotle chile, brown sugar, honey and molasses. Simmer until thickened, stirring occasionally, 10 minutes. Puree with an immersion blender or transfer to a blender and puree until smooth. Season with salt and pepper. Pour the sauce into a bowl and let cool to room temperature. (The sauce will keep for 1 week refrigerated in a sealed container. If it gets too thick, stir in 1 to 2 tablespoons water.)
- Let the steak sit 30 minutes at room temperature before grilling. Meanwhile, preheat a grill to high. Brush the steak with the remaining 1 tablespoon canola oil and season liberally with salt and pepper. Grill over direct heat until browned on one side, about 3 minutes, then turn over and grill until the other side is browned, about 3 more minutes. Move to a cooler part of the grill, away from direct heat. Baste with the sauce and continue grilling, turning several more times, until medium rare, about 5 more minutes. Transfer to a cutting board and loosely tent with foil. Let rest 10 minutes.
- Meanwhile, make the cheesy bread: Brush the cut side of each piece of bread with olive oil and season with salt and pepper. Grill on both sides. Remove from the grill and top each piece with a mound of grated monterey jack cheese. Put the bread on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
- Thinly slice the steak against the grain. Arrange the steak slices on the bread and garnish with sliced scallions.
CHICKEN OR STEAK WITH BALSAMIC BBQ SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the BBQ sauce:
- Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
- For the chicken or steak:
- Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
- Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
- Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.
FLANK STEAK WITH BALSAMIC BBQ SAUCE
Provided by Bobby Flay
Time 2h5m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Put the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook until reduced to 1 cup. Set aside.
- Heat 2 tablespoons of the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the reduced vinegar and the remaining ingredients and simmer until thickened, stirring occasionally, for 10 minutes. Puree with an immersion blender until smooth and season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
- Heat the grill to high.
- Brush the flank steak with the remaining 2 tablespoons of oil and season liberally with salt and pepper. Grill until golden brown on the 1 side, about 4 minutes, turn over and grill until the other side is golden brown, about 4 minutes. Move to a cooler part of the grill away from direct heat. Baste with the sauce and turn several more times until cooked to medium-rare doneness, about 15 minutes longer. Remove from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before cutting against the grain into thin slices.
- Put the bread on the grill, brush both sides with olive oil and season with salt and pepper. Grill the bread then remove from the grill. Top with mounds of grated Monterey jack cheese. Put the bread slices on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
- Arrange the flank steak slices on the bread and garnish with sliced scallions before serving.
BASIL-BALSAMIC BARBECUE SAUCE
from "daily loaf" - http://blogs.creativeloafing.com/dailyloaf/2009/03/13/slather-it-on-basil-balsamic-barbecue-sauce-recipe/
Provided by ellie3763
Categories Sauces
Time 20m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 10
Steps:
- Put all ingredients in a saucepan over medium heat and whisk to combine.
- Bring mixture to a simmer. Reduce heat to medium-low and cook for 15 minutes, stirring occasionally, until reduced to consistency of barbecue sauce.
- Remove from heat, allow to cool, and store in refrigerator until ready to use.
Nutrition Facts : Calories 486.4, Fat 1.2, SaturatedFat 0.1, Sodium 3532.8, Carbohydrate 124.2, Fiber 1.7, Sugar 113.7, Protein 4.3
BALSAMIC MUSTARD BBQ SAUCE
After a recent visit to the Carolina's, I just had to have some mustard sauce to expand the palet at a family holiday event.
Provided by Goodwla
Categories Sauces
Time 40m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Mix together.
- Simmer on low for 30 minutes.
- Let cool and serve.
Nutrition Facts : Calories 391.7, Fat 16.7, SaturatedFat 7.6, Cholesterol 30.5, Sodium 1623, Carbohydrate 56.1, Fiber 4.4, Sugar 47.3, Protein 6
BALSAMIC & BOURBON BARBECUE SAUCE
Balsamic vinegar gives this already very savory sauce additional depth and a rich dark color. It also helps it adhere better to grilling meat, combining with the brown sugar and soy sauce to create a nice glaze. Asian and Middle Eastern grocers sell all kinds of hot chili paste - choose the degree of fire you prefer. My fave is harissa, from Tunisia.
Provided by Jedley
Categories Sauces
Time 1h20m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Dice onion very finely, saute' with pressed garlic until soft.
- Add bourbon and chili paste (or pepper flakes), reduce over low flame.
- Add remaining ingredients and simmer until reaching the desired consistency (about 45 minutes). Tastes better over time, so prepare a few days in advance if you can.
- If not salty enough for your taste, add soy sauce rather than salt.
Nutrition Facts : Calories 421.2, Fat 1.3, SaturatedFat 0.1, Sodium 2784.1, Carbohydrate 59.7, Fiber 6.2, Sugar 42.9, Protein 7.5
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