Kelly’s In The Ballpark CILANTRO BBQ SAUCE
This is nothing like any BBQ sauce I see anywhere else. I came up with it while living the single dad role and having to keep a teenage daughter interested in other than pizza. I just started adding things I like and figured the worst that could come of it would be, neither of us would ever want to eat again. Fortunately, if turned out to be a favorite and I use this on chicken, fish, beef and pork with no complaints.
Cilantro (flaked, ground, powdered or fresh) - ½ to 1 cup (I go with 1 cup when using fresh or dried)
Garlic (ground or granulated): 4 heaping tablespoons
Salt (non-commercial sea salt preferred): 1/2 teaspoon
Pepper (fresh ground seems best): 1 teaspoon
Coconut oil: 1/2 cup
Olive oil (lite flavor): 1-1/2 cups
Balsamic vinegar: 4 tablespoons
Turmeric or curry: 4 tablespoons
Sugar [or preferred sweetener]: 3 heaping tablespoons
Cayenne pepper: 1/4 teaspoon, or to taste (even none, if that's your preference) and of the BTU level you like.
Using a bowl sufficient to hold at least three cups, mix the ingredients.
Apply the mixed ingredients, liberally, to beef, pork or chicken.
I'm a wild cook, so apply prior to frying, broiling or BBQing. People who know what they're doing might find themselves better served by waiting until halfway in to slather this on. You want it under the high heat long enough for the magic to take place. The cilantro will crisp up and turn dark, with some slight creaminess, because of the coconut oil and olive oil. The sugar, or honey will react to the high heat pretty quick, as with most other sugary things.
While this is rocket science, you can still deviate, because explosions are rare.
NOTES:
(1) June 7, 2009: Just swapped turmeric for curry paste
(2) I have had three friends, who stated they hate cilantro, eat this and ask for more (there is always a lot in the pan, because I'm more than a little liberal in its application). The cilantro changes unimaginably, under the broiler.
This is nothing like any BBQ sauce I see anywhere else. I came up with it while living the single dad role and having to keep a teenage daughter interested in other than pizza. I just started adding things I like and figured the worst that could come of it would be, neither of us would ever want to eat again. Fortunately, if turned out to be a favorite and I use this on chicken, fish, beef and pork with no complaints.
Cilantro (flaked, ground, powdered or fresh) - ½ to 1 cup (I go with 1 cup when using fresh or dried)
Garlic (ground or granulated): 4 heaping tablespoons
Salt (non-commercial sea salt preferred): 1/2 teaspoon
Pepper (fresh ground seems best): 1 teaspoon
Coconut oil: 1/2 cup
Olive oil (lite flavor): 1-1/2 cups
Balsamic vinegar: 4 tablespoons
Turmeric or curry: 4 tablespoons
Sugar [or preferred sweetener]: 3 heaping tablespoons
Cayenne pepper: 1/4 teaspoon, or to taste (even none, if that's your preference) and of the BTU level you like.
Using a bowl sufficient to hold at least three cups, mix the ingredients.
Apply the mixed ingredients, liberally, to beef, pork or chicken.
I'm a wild cook, so apply prior to frying, broiling or BBQing. People who know what they're doing might find themselves better served by waiting until halfway in to slather this on. You want it under the high heat long enough for the magic to take place. The cilantro will crisp up and turn dark, with some slight creaminess, because of the coconut oil and olive oil. The sugar, or honey will react to the high heat pretty quick, as with most other sugary things.
While this is rocket science, you can still deviate, because explosions are rare.
NOTES:
(1) June 7, 2009: Just swapped turmeric for curry paste
(2) I have had three friends, who stated they hate cilantro, eat this and ask for more (there is always a lot in the pan, because I'm more than a little liberal in its application). The cilantro changes unimaginably, under the broiler.
