Pol Martin Barbecue Sauce 3 Recipes

POL MARTIN BARBECUE SAUCE #1

Pol Martin Barbecue Sauce #1 image

There are 3 flavors of Pol Martin's BBQ Sauce. This is #1. I am posting all three. So pick and choose or make all three. One of them may become a favorite. Note: Sorry that this doesn't give a measurement in cups, all it says it that it makes enough sauce for 5 to 6 LBS of meat. To be able to post the recipe, I guessed it to be 2 cups because the recipe asked for 1 cup of water and 1 cup of white wine vinegar.

Provided by daisygrl64

Categories Sauces

Time 38m

Yield 2 cups

Number Of Ingredients 18

Ingredients

3 tablespoons butter
1 large onion, finely chopped
3 green onions, chopped
3 garlic cloves, smashed and chopped
1 cup white wine vinegar
1 cup water
1/2 cup ketchup
1/4 cup lime juice
1/4 cup brown sugar
2 tablespoons chili sauce
1 tablespoon dry mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
salt

Steps:

heat butter in sauce pan over medium heat.
add onion, green onion and garlic.
saute for 5 minutes over low heat, (don't let onions brown).
add remaining ingredients and mix well.
taste for salt, add if needed.
bring to a boil.
reduce heat to low, and cook sauce for 18 minutes.

Nutrition Facts : Calories 428, Fat 19.4, SaturatedFat 11.1, Cholesterol 45.8, Sodium 1207.3, Carbohydrate 64.9, Fiber 4.4, Sugar 48.4, Protein 4.8

POL MARTIN BARBECUE SAUCE #3

Pol Martin Barbecue Sauce #3 image

There are 3 flavors of Pol Martin's BBQ Sauce. This is #3. I am posting all three. So pick and choose or make all three. One of them may become a favorite. Note: Sorry that this doesn't give a measurement in cups, all it says it that it makes enough sauce for 5 to 6 LBS of meat. To be able to post the recipe, I guessed it to be 2 cups because the recipe asked for 1 cup of water and 1 cup of white wine vinegar.

Provided by daisygrl64

Categories Sauces

Time 55m

Yield 2 cups

Number Of Ingredients 19

Ingredients

1 red bell pepper
1 green chili pepper
4 tablespoons butter
1 large red onion, finely chopped
3 shallots, chopped
4 garlic cloves, smashed and chopped
1 cup white vinegar
1 cup water
1/4 cup honey
1/2 cup chili sauce
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon basil
2 bay leaves, crushed
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
2 tablespoons lime juice
1/2 cup pecans, chopped
salt, if needed

Steps:

puree bell pepper and green chili pepper in food processor, set aside.
heat butter over medium heat.
turn heat to low, add onion, shallots, and garlic.
cook for 6 minutes (without browning).
pour in vinegar, bring to a boil, cook for 3 minutes.
add remaining ingredients, except pepper puree and pecans.
taste for salt, add if needed, continue cooking for 13 minutes on low heat.
stir in pecans and pepper puree, continue cooking for 5 minutes.

Nutrition Facts : Calories 723.9, Fat 44, SaturatedFat 16.5, Cholesterol 61.1, Sodium 1135.3, Carbohydrate 78.1, Fiber 11.3, Sugar 51.1, Protein 8.2

POL MARTIN- CHICKEN WITH SHALLOT SAUCE

Pol Martin- Chicken With Shallot Sauce image

I have not made this one yet, but its from my Pol Martin cookbook, so how can you go wrong with it? This would be great with some boiled potatoes, and carrots I hope you enjoy :) Please let me know if you make it.

Provided by daisygrl64

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless chicken breasts
2 dry shallots, peeled and chopped
3 tablespoons butter
3 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1/4 cup dry white wine
1 cup chicken stock, heated
1 teaspoon brown sugar
1 tablespoon cornstarch
3 tablespoons cold water
1 lime (juice of)
salt and black pepper, to taste

Steps:

heat half of butter in frying pan over medium heat.
add chicken, and season with salt and black pepper, continue cooking for 4 minutes.
turn chicken over and cook for 5 minutes.
set chicken pan aside.
in a clean saute pan add remaining butter over medium heat.
add shallots, basil, parsley, and wine.
cover and cook for 3 minutes.
stir in chicken stock, brown sugar, and lime juice, cook for 6 minutes over low heat.
dissolve cornstarch in 3 tablespoons of cold water.
stir into the chicken broth sauce, and quickly bring to a boil, cook for 1 minute.
place chicken in sauce and simmer for 2 minutes over low heat.
serve.

Nutrition Facts : Calories 384.6, Fat 22.8, SaturatedFat 9.5, Cholesterol 117.5, Sodium 242.2, Carbohydrate 9, Fiber 0.6, Sugar 2.5, Protein 32.3

MARINADE FOR STEAK-POL MARTIN

Marinade for Steak-Pol Martin image

From Pol Martin cookbook. Just in time for summer. Hope you enjoy. Note: plan ahead as steak need to marinade for 3 hours. This recipe yields enough marinade for 4 steaks. Preparation Time: is marinating time.

Provided by daisygrl64

Categories Meat

Time 3m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 garlic cloves, smashed and chopped
3 tablespoons olive oil
3 tablespoons teriyaki sauce
3 drops sesame oil
1 lemon, juice of
fresh ground pepper

Steps:

place all ingredients in bowl and mix.
spread mixture over both sides of steak and arrange side by side in glass dish.
cover with plastic wrap and refrigerate for 3 hours.
grill or pan fry steaks as desired.

Nutrition Facts : Calories 135.1, Fat 13, SaturatedFat 1.8, Sodium 519, Carbohydrate 6, Fiber 1.4, Sugar 1.8, Protein 1.3

BARBEQUE STYLE BRAISED SHORT RIBS

Barbeque Style Braised Short Ribs image

Beef short ribs are a highly flavorful cut; this method of cooking makes the meat so tender you won't need a knife. The thick rich sauce is delicious served with mashed potatoes and the carrots that cook with the ribs.

Provided by Valerie Brunmeier

Categories Main Dish Recipes Rib Recipes

Time 3h15m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
5 pounds lean beef short ribs, cut into 3-inch pieces
1 teaspoon salt
½ teaspoon fresh ground black pepper
1 large onion, cut into thick slices and separated into rings
5 carrots, peeled and cut into chunks
4 cloves garlic, coarsely chopped
1 (16 ounce) can tomato sauce
1 cup barbeque sauce
1 cup beef broth

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.

Nutrition Facts : Calories 649.4 calories, Carbohydrate 28 g, Cholesterol 153.8 mg, Fat 35 g, Fiber 3.5 g, Protein 53.3 g, SaturatedFat 13.6 g, Sodium 1520.5 mg, Sugar 17.8 g

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