2006 miller brooks cook for the cure bar-b-cure sauce ... · and possibly for cheesy poofs. ted...

2006Miller Brooks

Cook for the Cure

Bar-B-Cure Sauce Recipe Book

The Table Setting

South of Sweet Carrie Bishop 2

Ted & Nan’s Bourbon Whiskey Barbeque Sauce Nancy Carroll 3

T.D.’s Tailgate BBQ Sauce Terry Dickey 4

The King’s Memphis-Bourbon Barbeque Sauce Stephanie Freeman 5

Sweet Loweeta Barbeque Sauce Micki Harmeson 6

Jayrob’s Kansas City Jam Barbeque Sauce Jason Hathaway 7

Barb’s Bodacious BBQ Barb Henderson 8

Danny John Wong’s Wing Wang Wong Southern Shanghai Barbeque Sauce Dan Henne 9

10

Joanne’s Hot Horsie Kickin’ Horeseradish BBQ Sauce Joanne Johnson 11

It Doesn’t Have to be Boiled to be Irish Rosie O’Hara 12

Q Sauce Bernie Pesut 13

Regular Joe’s Marango Sauce Joe Smith 14

2006

WIN

NER

Kelly’s Dog Gone Good!Barbecure Sauce

Kelly Jerrell

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Record-Setting SaucesWith close to $9,000 brought in on behalf of the Susan G. Komen

Breast Cancer Foundation, we accomplished just what we set out

do to: break our fund-raising record. So, how’d we do it?

Barbeque sauce.

Spicy barbeque sauce. Sweet barbeque sauce. Barbeque sauce

with funny names. And barbeque sauces that made more than

one person exclaim, “Hey, I didn’t know you could put that in

barbeque sauce.”

As a way of thanking all those involved—from cooking, to

serving, to donating so generously—we’ve collected the recipes

for each of the sauces that were available for sampling at our

November 3, 2006, event.

While one sauce was voted the favorite, we’d have to say every

entry was a winner. All together, they helped create a tasteful

atmosphere in which to support a healthy cause.

Cook for the Cure® is a registered trademark of the Susan G. Komen Breast Cancer Foundation.

1

2

South of SweetCarrie Bishop

Public Relations

Makes about 2.5 cups:

2 cups ketchup

1/2 cup brown sugar

6 Tb fresh lemon juice

1 tsp lemon zest

2 Tb molasses

1 Tb Worcestershire sauce

1 1/2 tsp liquid smoke

2 tsp dry mustard

1 tsp onion powder

1/2 tsp freshly grated black pepper

Combine all ingredients in saucepan and whisk to mix. Let sauce come

to a simmer over medium heat and simmer until thick and flavorful, about

8 to 10 minutes. If not serving immediately, let cool to room temperature.

Transfer to glass jars and refrigerate until serving.

Suggested for pork and chicken. And possibly for cheesy poofs.

Ted & Nan’s Bourbon Whiskey Barbeque SauceNancy Carroll

Project Management

Makes about 4 cups:

1/2 onion, minced

4 cloves garlic, minced

3/4 cup bourbon whiskey

1/2 tsp black pepper

1/2 tsp salt

2 cups ketchup

1/4 cup tomato paste

1/3 cup cider vinegar

2 Tb liquid smoke fl avoring

1/4 cup Worcestershire sauce

1/2 cup packed brown sugar

1/3 tsp hot pepper sauce

In a large skillet at medium heat, combine the onion, garlic and whiskey.

Simmer for 10 minutes or until onion is translucent. Mix in the ground

black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke,

Worcestershire sauce, brown sugar and hot pepper sauce.

Bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.

Run sauce through strainer if you prefer a smooth sauce.

Best if made ahead and allowed to sit refrigerated for a day or two.

May be served warm or cold. Great for use as a dipping sauce. This is also

a fabulous sauce for grilling—pork, beef, chicken, shrimp and veggies.

Don’t forget to baste often while grilling!

3

4

T.D.’s Tailgate BBQ Sauce*Terry Dickey

Facilities/Secret Service

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5

The King’s Memphis-Bourbon Barbeque SauceStephanie Freeman

Creative


3 Tb butter

3 Tb canola oil

1 cup chopped onion

1/2 cup bourbon

3/4 cup ketchup

1/2 cup cider vinegar

1/2 cup orange juice

1/2 cup pure maple syrup

1/4 cup dark molasses, unsulphured


1/2 tsp coarsely ground black pepper

1/2 tsp salt

In a saucepan, melt the butter with the oil over medium heat. Add the

onions and sauté for until golden, about 5 minutes. Add remaining

ingredients and stir to combine; reduce heat to low and cook until

thickened, about 30 to 45 minutes. Stir Often. Use as barbeque sauce or

serve warm with grilled meats.

I know the recipe says to reduce and cook for 30-40 mintues, but it took

me longer for that sauce to thicken up. I’d say about an hour to hour

and a half.

Sweet Loweeta Barbeque SauceMicki Harmeson

Project Management

Makes about 3 cups:

2 cups ketchup

15 oz can of tomato sauce

1/2 cup sorghum

1/2 cup honey

1/2 cup sugar

1/2 cup brown sugar

1/4 cup apple cider vinegar

1 red onion minced


1 tsp pepper

1 tsp prepared mustard

1 tsp salt

Combine all ingredients and bring to a boil, reduce heat to a simmer and

cook for at least 1/2 hour. Great served over meatballs with rice or pulled

pork and beef. Also can be brushed on ribs or hamburgers cooked on

the grill.

Will keep in the refrigerator for at least a week.

This sauce was inspired by Micki’s mother, Loretta.

6

7

Jayrob’s Kansas City Jam Barbeque SauceJason Hathaway

Public Relations


2 cups ketchup

1/2 cup brown sugar

1/4 cup white vinegar

1/2 tsp red pepper fl akes

1/4 cup, fi nely chopped onion

1 1/2 tsp celery seed

1 1/2 tsp garlic powder

1 tsp ground cumin

2 Tb prepared mustard

1 1/2 tsp chili powder

1 tsp lemon juice

1 tsp fi nely ground black pepper

1 tsp liquid smoke

5 Tb butter, cubed and chilled

Saute onions in 1 Tb of butter until golden in saucepan.

Add all the remaining ingredients except the 4 Tb of butter.

Bring to a boil, stirring often (use a spatter screen as it spatters easily).

Reduce heat and simmer for 25 minutes, stirring occasionally.

Remove from heat and whisk in the butter until blended.

Store in a sealed container in the refrigerator.

8

Barb’s Bodacious BBQBarb Henderson

Reception

Makes about 2 cups:

1 Tb liquid smoke

1 tsp garlic salt

1 tsp salt

1 tsp pepper


1/2 cup brown sugar

14 oz bottle ketchup

To make it “bodacious,” add one jalapeño (or more if desired). Remove

stem from jalapeño and boil until it turns an olive/dark green. Purée

jalapeño in blender with a cup of barbeque sauce. Place mixture in pan

with remainder of sauce and cook for 20 minutes.

Very good on ribs!

9

Makes about 1 1/2 cups:

2/3 cup low-sodium soy sauce

1/2 cup unsalted creamy peanut butter

1/4 cup packed light brown sugar

1/4 cup honey

2 Tb minced, peeled fresh ginger

1 Tb sesame seeds, toasted

2 1/2 Tb fresh lemon juice

1 Tb dark sesame oil

1 1/2 tsp freshly ground black pepper

1 tsp onion powder

1 garlic clove, minced

Combine all ingredients in a large bowl. Stir well with a whisk.

Tastes great with pork, chicken, shrimp, vegetables and rice noodles.

Enjoy!

Danny John Wong’sWing Wang WongSouthern Shanghai Barbeque SauceDan HenneCreative

10

Kelly’s Dog Gone Good Barbecure SauceKelly Jerrell and Gus

Media

Makes about 1 cup:

1/2 cup chili sauce

2 Tb apple jelly

1 Tb vinegar

1 tsp prepared mustard

1 tsp Worcestershire sauce

1/4 tsp chili powder

In a small saucepan, stir chili sauce and apple jelly over medium heat until

jelly dissolves. Stir in remaining ingredients and use on ribs, pulled pork or

my personal favorite—dipping sauce for french fries.

2006

WIN

NER

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11

Joanne’s Hot Horsie BBQ SauceJoanne Johnson

Creative


1 cup ketchup

1 cup chili sauce

2 small onions

1 tsp salt

2 Tb vinegar

1/2 tsp garlic salt

1/2 cup prepared horseradish

2 tsp Worcestershire sauce

4 dashes Tabasco sauce

2 Tb brown sugar

1 cup green pepper

Mix ketchup, chili sauce, horseradish, chopped onion, chopped green

pepper in a bowl. Add all seasonings, and let stand in refrigerator several

hours before serving.

Note from chef:

MB food critic Terry Dickey thinks this would be particulary good on salmon

or shrimp. I think he’s right on the money. If we had served shrimp, who

knows, the election returns might have shifted in my favor.

12

It Doesn’t Have to be Boiled to be IrishRosie O’Hara

Public Relations

Makes about 6 cups:

2 cups chili sauce

2 cups fresh orange juice

1 cup molasses

1/2 cup honey

1/2 cup irish whiskey

1/4 cup steak sauce


1/8 cup brown sugar

Combine all ingredients in 2-quart saucepan. Simmer uncovered

20 minutes, or until thickened, stirring occasionally.

This sauce is good on chicken and pork and can be used as a marinade.

13

Makes about 2 cups:

1/4 cup vegetable oil

2 cups finely chopped onion

6 cloves garlic, minced

2 cups water

1 can (12 oz) tomato paste

1 cup packed brown sugar

3/4 cup apple cider vinegar

1/2 cup molasses


2 Tb jalapeño pepper sauce

2 tsp chili powder

2 tsp ground cumin

1/2 tsp ground red pepper

Heat oil in large skillet over medium-high heat 1 minute. Add onion;

cook and stir 8 to 10 minutes or until onion begins to brown. Add garlic;

cook 2 minutes longer or until onion is golden. Add water, tomato paste,

brown sugar, vinegar, molasses, Worcestershire sauce, jalapeño pepper

sauce, chili powder, cumin and ground red pepper. Stir with wire wisk until

well blended. Reduce heat to medium-low; simmer 15 minutes, stirring

occasionally. Cover and remove from heat. Cool 30 minutes. Best when

placed in containers and stored in refrigerator for up to 3 weeks.

Enjoy it over chicken or pork.

Q SauceBernie Pesut

Account Services

14

®egular Joe’s Marango!Joe Smith

Creative

Makes about 4 cups:

2 Tb butter

2 Tb olive oil

1 medium size onion, minced

2 garlic cloves, minced

3/4 cup red wine vinegar

1 cup beer

1/2 cup dry red wine

2 large ripe tomatoes, minced

1/2 cup chilied mangos, minced

1/2 cup golden raisins, minced

1 can tomato paste

3 Tb brown sugar


1 Tb whole-grain mustard

6-8 dashes Tabasco sauce (or to taste)

1 tsp ground cloves

Dash of salt

Freshly ground pepper

Melt the butter in a large heavy, non-aluminum saucepan. Sauté the

onion until translucent, about ten minutes. Add the garlic and sauté a few

minutes more. Add the remaining ingredients, stirring well to combine.

(Hydrating the dried mangos makes them easier to mince. Or, add whole

pieces to simmer stage, remove after they have softened, then mince

and re-add.) Simmer for 30 minutes. Let cool and refrigerate overnight.

Reheat/simmer the next day for an additional 30 minutes. Brush on

grilled meats, or as a sauce for pulled pork or chicken. Delicious on

planked salmon.

Although Joe didn’t win this year’s competition, we should give his ads, posters and even handmade fans the award for Best Point-of-Sale Promotion.Go Joe!

Live large. Enjoy a little.

Marango!®egular joe’s

®

Thank you for your support.

We had a great time!

Miller Brooks11712 North Michigan RoadZionsville, Indiana 46077

317-873-8100 Fax 317-873-8110Email: [email protected]

www.millerbrooks.com

2006 miller brooks cook for the cure bar-b-cure sauce ... · and possibly for cheesy poofs. ted...

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