Piquant Barbecue Glaze
Makes 1 1/4 cups
Usually sweet, often clear, glazes give a professional flavor and finish to grilled foods. Applied during the last ten minutes of cooking, glazes are brushed on several times just before serving.
• 1/4 cup canned chipotle chilies
• 1-inch piece candied ginger
• 1 clove garlic
• 1/2 cup chili sauce
• 1/3 cup apple juice or beer
• 1/4 cup rice vinegar
• 3 tablespoons molasses
• 2 tablespoons soy sauce
• 2 tablespoons finely chopped onions
• 3 whole allspice berries
• 2 whole cloves
• 1 stalk fresh lemongrass, lightly pounded and cut in half
1. With a mortar and pestle or blender, puree the chilies, ginger, and garlic.
2. In a small saucepan, combine the chili sauce, apple juice or beer, vinegar, molasses, soy sauce, onions, allspice, cloves, and lemongrass; stir in the pureed chili mixture.
3. Bring to a boil, reduce heat, and simmer for 15 minutes.
4. Remove from heat, strain, and discard allspice, cloves, and lemongrass.
5. Use immediately or keep refrigerated until ready to use (for up to 4 days).
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Pat Crocker, home economist and culinary herbalist, photographs, lectures, and writes about food and herbs. Author of three cookbooks, including The Healing Herbs Cookbook (Robert Rose, 1999) and The Juicing Bible (Robert Rose, 2000), Pat enjoys grilling with her family every summer.
