Recipe for October: Lance’s Barbeque Sauce

Seasonal Produce: Small Artichokes, Collard Greens, Chard, Kale, Cauliflower, Broccoli, Russet, Yellow Finn, Yukon Gold Potatoes, Sweet Potatoes, Wild Mushrooms, Fuyu Persimmons, Cranberries, Golden Delicious Apples

Moose’s doing bbq? It all started in Washington Park, and Lance’s BBQ pulled Niman Ranch Pork sandwich came to life as well as his solo cooking career. The quanities are large but it’s the perfect sauce to jar and enjoy during the late summer months.

 

Ingredients:

1 #10 can Muir Glen tomatoes

1 ½ red onion, diced

1 T ginger root, minced

2 T Worcestershire sauce

5 T molasses

3 fresh pasilla peppers, diced

1 t cayenne pepper

½ T coriander seed

3 jalapeno peppers, minced

1 t chili flakes

2 T dry mustard

¼ C apple cider vinegar

14 cloves garlic, minced

2 T paprika

¼ C tomato paste

1 C brown sugar

1 C Jack Daniels

1 C chicken stock

 

Method:

Prep onion, ginger, pasilla, jalapeno and garlic. Mix well. In a large, deep All-Clad pot combine all ingredients, bringing them to a boil. Reduce to a simmer and cook 1 ½ hours. Allow to cool. Pass through food mill. Adjust seasoning. Enjoy!

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