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Best Barbecue Sauces
Three Different Sauces To Try This Summer
If the definition of barbecue, is grilling meat slowly, allowing it to cook in its own juices, then it of course, has been around since cave men discovered fire. Barbecues are much more than cooking food. They are a social gathering of multi-generations of family, friends and neighbours, eating al fresco.
Most countries have their own versions of barbecue, and here in Valencia Spain cooking outdoors is done most of the year round with Paellas and salted Sardines.
But, what is a barbeque in any country without barbecue sauces?
Here are three great sauces to accompany barbecued meats and a barbecue sardine dish from Spain.
Disfruta de la barbacoa!
Spanish Sauce Recipe
A rich sauce to accompany barbecue meat dishes
500 ml meat stock
30 grams of butter
1 teaspoon of olive oil
45 grams of flour
1 onion chopped
1 chopped carrot
1 chopped leek
1/2 cup red wine
Salt to taste
1. Heat the oil and butter in a pan.
2. Add all the chopped vegetables and sautÃ© until golden brown.
3. Add the red wine and flour stir and leave 2 to 3 minutes over low heat.
4. Gradually pour in the stock, salt and let simmer for 40 minutes over low heat.
5. Once it has been cooked blend in a mixer and strain for a smooth finish.
Preparation - 10 Minutes
Cooking time - 60 minutes
Accessories for the barbeque
A spicy sauce for barbecue meats
Cup of olive oil.
Cup of white wine vinegar
3 garlic cloves
1/2 medium chopped onion
3 dried chillies crumbled
1 ripe tomato.
1 teaspoon of cayenne pepper
1/2 teaspoon ground black pepper
3 teaspoons of ground cumin
1 teaspoon of thyme.
3 tablespoons dried oregano
1/2 bunch chopped fresh parsley
1 teaspoon of paprika
Salt to taste
Put all ingredients into a blender and puree until a smooth sauce.
Passion fruit sauce recipe
Sweet and sour sauce to accompany barbecued meats
5 passion fruits
5 tablespoons of sugar.
1/2 cup balsamic vinegar
Â¼ cup water
Chopped fresh parsley
Salt and pepper
Bring the balsamic vinegar, water, sugar, parsley, salt and pepper to a boil and simmer for 3 minutes, let cool. Cut the passion fruit in half and scoop out the pulp. Puree the passion fruit in a blender with half the sugar syrup. Adjust the taste by adding more sugar syrup until a pleasant balance of sweetness and tartness is reached -- you do not want it to thicken like jam.
Strain and discard the seeds.
Sardinas a la barbacoa
4 cloves of garlic
Extra virgin olive oil
Peel the garlic cloves, cut them and place them in a mortar and pestle to a pulp. Pour a splash of oil in the mortar and mix well.
Season the sardines generously (without removing the heads and guts) with sea salt crystals, transfer them to the bowl of olive oil and garlic or coat with a brush and place on the grill or into a fish grill basket and place directly onto the heat.
Cook 3 minutes on each side. Serve on a platter and garnish with a sprig of parsley.
Note: The sardines are kept in a large bowl of sea salted water. This helps provide a fresh seaside taste to the fish.
The fish is fully cooked when the eyes turn a glossy white.
Serve with a splash of lemon juice.
Discard the bone, head, and guts.