Hey ya'll,

came across another sauce recipe - I'm planning to try tonight. thought it
might interest you two.

Sweet-Hot Strawberry Barbecue Sauce

Published in: Knoxville News

2 cup fresh strawberries -- hulled and sliced
1/3 cup strawberry preserves
1/3 cup ketchup
2 tablespoons soy sauce
2 tablespoons lemon juice
1 large garlic clove -- minced
1 teaspoons fresh chopped ginger
1/2 teaspoons cayenne powder
1/2 teaspoons fresh grated lemon zest
1 scallion -- minced
2 tablespoons fresh cilantro -- chopped

Place all ingredients in food processor or blender and puree until
smooth. Serve with fowl, fish, pork or beef.
Yield: 2 cups.

Exported from A Cook's Books -- Recipe management for Macintosh


"Bill Rose" wrote in message
...
In article ,
"Rachael Simpson" wrote:

Red sauce: My grandmother makes the best red sauce. Back home (two hours
north of where I live now) everybody requests her sauce whenever there is
a
cook-out. People have even been known to ask for bottles of it as gifts
from her at christmas or birthdays. My mom & I fix it down here (the
exact
same way) but Nana's always seems to taste even better. (I think it must
be
the "grandma effect")

The easiest way:

"Scuse me, I was eaves dripping on your conversation.

Is there a way from scratch to make the Red Sauce?

Hot pepper vinegar? New one to me (sheltered life that I live). I'm more
used to the pepper seeds in the olive oil routine. Use habanero seeds
and, a little dab will do ya.

Sure is easy to see the French influence on southern cooking.

Now if we could only start demonstrating like our German cousins. Sturm
and Drang in Rostock. The Heiligendamm meeting aimed to give
globalization a human face. Kinda like Bush with a Barney mask.

But I digress . . .

- (y)lliB
Coloribus gustibus non disputatum (mostly)