Espresso Barbecue Sauce

I randomly found this and spontaneously tried it!  It is officially in the rotation!!

- 2 tbsp olive oil
- 2 tbsp minced garlic
- 1 cup ketchup
- 1 cup honey
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 1/4 cup brewed espresso (strong coffee would probably work too)

I used by mixing and then pouring over a pork tenderloin.  Bake tenderloin in oven.  You could also simmer the sauce on the stove and then baste ribs on the grill with this.  Lots of uses for barbecue sauce, and this is a good sauce!

Thank you Southern Season for the email that included this recipe!

Sriracha Remoulade

This sauce was delicious!  Tasted as good as any restaurant remoulade, a must to add to the recipe collection!

pictured on right

- 1 1/2 cups mayonnaise
- 4 green onions, sliced
- 2 tbsp chopped fresh parsley
- 2-3 tbsp Sriracha hot chili sauce
- 1 garlic clove, pressed

Stir together.  Store in an airtight container in the fridge for up to 3 days.  (I didn't have onions, garlic, or fresh parsley, so I used 1 tsp each of garlic powder, onion powder, and parsley.  Turned out so yummy, can only imagine how the yum-factor would increase with the actual fresh ingredients!)
Southern Living magazine, June 2012, p. 118

Pepper Jelly Sauce

This sauce paired so well with fried eggplant!  I mean, so yummy!

on left

- 2/3 cups red pepper jelly

- 2 tbsp spicy brown mustard

- 1 tsp prepared horse radish  (I didn't have this, so I just used horseradish mustard as the mustard)

- 1 tsp orange zest

Stir together.  Chill and store in an airtight container in the fridge for up to 3 days.  

(Southern Living magazine, June 2012, p. 118)