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Barbecue sauce for outdoor cooking

Senior students staff The American Bounty restaurant at the Culinary Institute of America, Hyde Park, New York. They execute the restaurant's menus, evolved from hundreds of recipes and ideas from the school's international faculty.

The dishes are tested, tasted, adapted, and refined, and new ones are developed, providing menus that celebrate our national culinary roots and also satisfy today's taste and life style.

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Here is a recipe from the restaurant that can be used now, as a basting sauce on chicken, ribs, roasts, and other meats, and will also be ideal for outdoor cooking when weather permits. CIA Barbecue Sauce 3/4 cup frozen orange juice concentrate, thawed 3/4 cup prepared chili sauce 1/3 cup molasses 3 tablespoons soy sauce 1 tablespoon prepared dark brown mustard 1 clove garlic, finely mashed 2 tablespoons lemon juice 1/4 cup chicken broth 1 teaspoon Tabasco sauce 1 teaspoon salt 2 teaspoons Worcestershire sauce

Combine all ingredients in bowl and mix well. Place in pan and simmer for 5 minutes. To store, cool and refrigerate.

Use as a basting sauce on ribs, chicken, shrimp or roast leg of lamb. Makes approximately 1 pint, enough for 2 slabs of pork ribs, 2 broilers cut in pieces, or 2 to 3 dozen shrimp.

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