Thursday, December 10, 2009

Making Your Own Famous Sauces.

Every grilling chief needs an arsenal of sauces for marinades, condiments, or just plain eating. Rather than reaching for that famous brand sauce, try home made! Here's the recipe for three of the best.

Heinz 57 Sauce:


  • 1/2 cup orange juice
  • 1/2 cup raisins
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 2 Tbsp dijon mustard
  • 1 tbsp Ketchup
  • 2 tbsp Heinz chili sauce


  1. Put all ingredients in a blender and blend on/off for 2 minutes on high or until smooth.
  2. Keep chilled.

Note: You can substitute the ketchup for low salt/low HFCS (high fructose corn syrup) ketchup


A1 Sauce:


  • 1/2 cup orange juice
  • 1/2 cup raisins
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 2 Tbsp dijon mustard
  • 1 tbsp Ketchup
  • 2 tbsp Heinz chili sauce


  1. Combine all ingredients in a saucepan and bring to a boil.
  2. Once boiling, remove the pan from heat and let sit to cool. The sauce should be lukewarm before continuing to work with it.
  3. Once the sauce reaches lukewarm temperature, pour into a blender and puree. Thicken as you like.
  4. Once the sauce reaches the desired thickness, pour sauce into a bottle and refrigerate. Make sure you use a bottle with a lid to keep fresh.

Note: Use Heinz Ketchup and chili sauce if you want it to taste just like A1.


Worcestershire Sauce:


  • 1 tbsp. olive oil
  • 6 oz. fresh horseradish, peeled and chopped
  • 2 chopped white onions
  • 3 tbsp. jalapeno pepper minced
  • 3 tbsp. garlic minced
  • 1 tsp. black pepper
  • 2 cups of water
  • 4 cups of distilled vinegar (white)
  • 1 cup of molasses
  • 2 cups of corn syrup (dark)
  • 1 oz. anchovy fillets, chopped and drained
  • 12 cloves whole
  • 1 tbsp. salt
  • 1 peeled lemon


  1. Place olive oil in a saucepan. Turn the heat to medium and add garlic, pepper, onions and horseradish.
  2. Continue sautéing until the ingredients are translucent, which is about eight minutes.
  3. Add lemon, salt, cloves, anchovy fillets, corn syrup, molasses, vinegar, water, black pepper and jalapeno pepper to the saucepan and bring to a boil.
  4. Turn down heat after the mixture comes to a boil and simmer for one hour.
  5. Use cheesecloth to strain the mixture into a wood cask, if you have one. Otherwise, use a jar with a lid large enough for the mixture. Place the jar in the refrigerator and allow it to remain there for one month to ferment before using.

There you have it. Now you have a base that the big companies have. I'd say that is just the beginning of some great tasting sauces to go on your great meals cooked, on your grill.

Tuesday, June 2, 2009

Linguine with veggies

500 g linguine
1/2 eggplant
1/2 green and red pepper
1 zucchini
2 tomatoes
3 cloves garlic finelly chopped
olliva oil
parmesan cheese
a good handful of basil
1 chili(optional)
salt and pepper

Simply and healty recipe...

Boiled pasta al dente.
Heat a pan with oil oliva and add garlic and basil finely chopped. Chopped all the veggie and add into the pan.Continuous to cooking for few minutes and then add pasta and little water from pasta is boiled and still cooking 1 minutes.
Season with salt, pepper, parmesan cheese and extra virgin oliva oil.


Monday, June 1, 2009

Barley Buttermilk Muffins

1-1/2 cups Barley Flour
1 tsp Baking SodaAdd Video
2 tsp Baking Powder
3/4 tsp Sea Salt
2 Tb Brown Sugar
1/4 cup Vegetable Oil
1-1/3 cups Buttermilk
1 Egg

Nice and fluffy and low in sugar. Great for anyone who is watcing their wasteline. You can jazz them up by adding poppyseeds or chocolate chips for a really special treat

Preheat oven to 400 degrees. Grease muffin pan with nonstick spray (you may also line with paper cups); set aside.

In a medium bowl, mix together the dry ingredients (barley flour, baking soda, baking powder, salt, brown sugar).

In another bowl whisk together the buttermilk, oil and egg. Pour the wet ingredients into the dry ingredients; stir until just mixed.

Spoon batter into prepared muffin tins and bake for 15-18 minutes.

Makes 12 regular size muffins.