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BBQ Tofu and Israeli Couscous Salad Grilled Asian BBQ Baby Back Ribs with Sesame Potato Salad Cam & Paulina’s Cevapcici with Dalmatian Slaw WINE NOTES Lychee-Lemongrass Sweet Tea: Sweet tea and BBQ are a Carolina classic. Boil water, add lemongrass and allow to steep. Once flavor develops, bring water to a boil again and add ½ cup sugar for each cup of water and stir to dissolve. Remove from heat, remove lemongrass, and transfer to a container. Add 1/3 ratio of simple syrup to 2/3 ratio chilled tea. Add a wedge of fresh lemon and serve. Michelob Ultra: Sometimes it just has to be beer. Crisp lagers cut the sweet and smoke of BBQ. Beers can add a little fun to a BBQ or any outdoor party. Always a great summer refresher, low-carb beers are refreshing without weighing you down. Hess Collection Syrah Rose: American wineries are moving toward their European counterparts making real, dry rose wines -- not just sweet pink wines. Roses have some of the rich fruits of reds, especially strawberries and raspberries, but are chilled, light, and very dry. Roses are excellent outdoor wines whose light, crisp flavors go great with BBQ. |
Makes about 4 cups
In a saucepan coated lightly with oil over high heat, cook the garlic, ginger and onions and sweat until soft, about 5 minutes. Add sambal, hoisin and tomatoes. Add limejuice and season with kosher salt and freshly ground black pepper. Check for flavor and re-season if necessary. Simmer until reduced by 10 percent, then transfer to a blender and blend at high speed until smooth. When room temperature, store in an air-tight jar.
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