Saturday, June 25, 2011
Make and Take, June 2, 2009
It is only June 2, and I think I have reached my canning threshold for the summer! The Make and Take gang slaved over a double batch of BBQ sauce today, and it turned out delicious, with a kick! Our double batch yielded 14, 8 oz. jars. We created our own recipe by adapting the best from several recipes and adding our own ideas, which was fun to imagine the savory finished product.
Make and Take BBQ Sauce
3/4 cup olive oil
6 cups diced onions
6 Tablespoons minced garlic
1/2 cup chipotle chilies in adobo, diced
2 Tablespoons salt
3 teaspoons pepper
3/4 cup molasses
3 Tablespoons Worcestershire sauce
2 Tablespoons Dijon mustard
1/2 cup cider vinegar
3 28oz cans of crushed tomatoes
1 cup brown sugar
juice of 1/2 a lemon
2 cups ketchup
Start with olive oil, onions, and garlic. Cook 10 min or until transparent. Add salt, pepper, and all remaining ingredients. Simmer, uncovered for 2 hours. Puree in blender, heat then jar sauce and follow published canning process for tomato sauce.
Delicious! Yes, the onion glasses do work!
For lunch we had the amazing Giada recipe for stuffed artichokes, doctored and baked by Monica; Rosemary Chicken, which I made by skewering chicken onto Rosemary twigs and covering with rosemary sprigs and herbs, Bake 350 degrees for one hour; and peach pie twists from the June issue of BHG. Yummmmmmers!
Our conversation today zeroed in on a wonderful topic that Pam shared about doing something fun everyday for 10 minutes. No matter how tough life seems, carve out that sacred space to simply have fun! The impact this has had in her's and others' lives was inspirational to hear about. What would you do with 10 minutes today?
Time to fire up the summer BBQ plans!
~ Until Next Fall's Make and Take, Come Gather Around The Table!
Copyright 2009 MJ's Table Talk