BarBQBoozers

What can I say, I’m not an angel and I don’t have wings so don’t expect such an awesome recipe from me as the Burgerman came up with….but…I do have something else for you! And that’s a boozy peachy sauce perfect for pork. You love pork don’t you? Yes me too!!

I made this recipe for pork chops (see the Dutchess website) but before we continue, there’s something I have to confess. Yes, it’s always better to do that in the beginning otherwise you might be surprised when it really becomes saucy!
......I screwed up the sauce..... How in the world could that happen??? To me!!?? Maybe it had gotten too hot and I couldn’t wait… but I tell you it wasn’t a pretty picture…

Wanna see it?? Hmmm, not sure, let me think about that while I try to explain what went wrong. But I promise this won’t happen again, can we go for a second chance?? Please say yes! What happened… the sauce pan was on the grill, right above the coals, bubbling like a volcano. And you know what the problem with volcano’s can be…they have to burst one day. Unexpectedly sooner than I thought, and while I added cream…that’s the moment it went BAM!

The result: a strange looking sauce, not smooth but lumpy. And oh geez I don’t like that! Lucky me, the taste was perfect, but it looked horrible.

Now if you want to make this sauce, keep it away from the heat! On the stove or on the grill, keep the heat low before you add the cream. That’s all it takes in order to get a nice looking sauce…

Shall we try it again??

The ingredients for this sauce are:
1 peach, cut into small pieces
1/2 cup orange juice
1/2 cup Passoa liquor
1/2 cup heavy cream

Add peach pieces, the OJ and the Passoa to a sauce pan and bring it to a boil. When it's boiling turn the heat low and let it simmer for a few minutes. In the meantime grill some pork (chops)..

When the meat is almost ready, add the cream to the sauce (be careful, it's hot) and bring it to a boil. Turn the heat to low again and use some sauce thickener to get a nice thick sauce.

Okay....here's a picture of the disaster sauce.... (I just noticed there's a fly sitting on the edge of the pan...omg...)

Not pretty but it tasted awesome!!!

Cheers and enjoy :-)

Wow Burgerman… please continue with that S&M food…mmmm!! I’m on my way, you better start defrosting those leftover patties!! But, it makes it really difficult to create a recipe that will be as successfull as that one!
Okay okay, I admit, I can never compete with you and your recipes!

And I’ve been thinking what could possibly be a good recipe that was perfect to publish now and I could only think of one thing, and you know what I’m dreaming of: a creamy sauce!! And of course there was booze involved, what do you think!? Booze makes sauce taste so much better.

Create a hot fire, open up a bottle of your best wine. I choose an S (which stands for Shiraz here) and then you gather these ingredients:

One small red onion (diced), 1 cup beef stock, 1/4 cup Baileys (it could have been a bit more, not sure anymore...), 4 tablespoons raisins, 2 tablespoons capers, a few drops Worcestershire sauce, some butter.

Melt the butter in a saucepan, cook the onions until soft, add the stock, boil for a few minutes. As you can see, making this sauce is no problem on your barbeque!

Add the raisins, capers, Worcestershire sauce and the Baileys. Let it simmer for a few minutes. Use some flour to thicken the sauce, yes I like thick sauces!

Serve with for example some grilled beef skewers and grilled potatoes…..and I tell ya, it was an awesome sauce…delicious!!!!

So actually, this was really a great meal: I had wine, I had meat and I had a terrific sauce. I’m happy!!