Asian-style Barbecue Sauce →

This Asian-inspired barbecue sauce is a nice alternative to more traditional barbecue sauces used in the United States

Asian Barbecue Sauce
Ingredients

• 1 cup packed brown sugar

• 3/4 cup ketchup

• 3/4 cup soy sauce

• 1/3 cup sake (you can sub dry-sherry or chicken broth)

• 3 teaspoons sesame oil

• 1 tablespoon grated fresh ginger root (use a micro-plane, or finely mince by hand)

• 2 teaspoons grated garlic 

Preparation

1. In a small bowl, mix the ingredients. Reserve 1 cup for basting; cover and refrigerate the extra sauce. (This recipe yields more sauce than you will need to barbecue chicken for 4-6 people. The extra sauce will keep refrigerated in a closed glass jar for at least a week.)

2. Brush on the sauce and grill the chicken, turning until the sauce begins to caramelize.

 Serve with Roasted-Grilled Barbecue Chicken

Chinese Style Duck Sauce

There are many Chinese Duck Sauce recipes online and in cookbooks; many of them include an equal amount of Chinese Plum Sauce to the fruit jam. This version omits the plum sauce and suits my taste: complex, fruity, and tangy with a hint of heat, but without the weird artificial coloring you get in the packets of take-out Chinese duck sauce. Play with this basic recipe until you have the version you like. It makes a great dipping sauce for chicken wings, fried spring rolls, or egg rolls. Mix it 50/50 with Bourbon Brown Sugar Barbecue Sauce for a terrific basting sauce for barbecue ribs. Give it a try.

Homemade Chinese Style Duck Sauce

Ingredients:
• ¾ cup apricot jam (or peach jam)
• 4 tablespoon rice wine vinegar
• ½ teaspoon low sodium soy sauce
• 1/4 teaspoon garlic powder
• 1 teaspoon fresh minced ginger (or grated)
• a pinch of cayenne powder (optional, to taste)

Preparation:
1. Combine all of the ingredients in a small food processor and pulse a few times until you have the consistency you desire.
2. Allow to rest in the refrigerator for at least an hour before serving so the flavors can meld.
3. Bring to room temperature 30 minutes to an hour before serving.
4. Will keep in an airtight glass container in your refrigerator for up to 1 month.

Chicken Marinade →

This marinade comes from the Weber Grill Cookbook It is a great marinade for grilled chicken. Remember, to prevent flare-ups when grilling, pat the chicken dry with paper towels before placing on the grill.

Ingredients:

• 1/3 cup soy sauce

• ¼ cup olive oil

• ¼ cup red wine, sherry, or balsamic vinegar

• 1 teaspoon oregano (see note)

• ½ teaspoon sweet basil (see note)

• ½ teaspoon garlic powder or two cloves of garlic crushed/minced

• ¼ teaspoon pepper

• 2 teaspoons fresh lemon juice (optional)

*Note: substitute 1 ½ teaspoons Herbes de Provence for oregano and basil, or 1 teaspoon each of ground dried thyme and dried rosemary.

Herbes de Provence- from Emeril Lagasse

• 2 tablespoons dried savory

• 2 tablespoons dried rosemary

• 2 tablespoons dried thyme

• 2 tablespoons dried oregano

• 2 tablespoons dried basil

• 2 tablespoons dried marjoram

• 2 tablespoons dried fennel seed

*Note: grind the dried herbs with a mortar and pestle or a spice grinder. Spice mix keeps well stored in an air-tight container. Excellent used on Roast Chicken.