Have you ever wanted to sell everything you own and just "take off?" Travel the country's back roads, paddle down a meandering stream, experience breath-taking mountain views, walk among 100-year old trees, and just marvel at America's beauty? That is the dream that my partner, Betsy, and I decided to make a reality. This blog describes our adventure. The food we eat, people we meet, sights we see, and the enjoyment we find in traveling.

Tuesday, August 30, 2011

BLUEBERRY BARBEQUE SAUCE


rtHere is a simple recipe for a seasonal barbeque sauce that will liven up you meal. This sweet and slightly tangy sauce will work well with pork, chicken, and salmon cooked on the grill. When I can get good blueberries in the store, I buy them and freeze what I don't eat in a couple of days. If fresh blueberries aren't available just go to the freezer section and grab a bag – they work just as well. Having spent 15 years living in New Orleans, hot sauce is a must. Adjust the seasoning to your palate.

This recipe can be made a day or two ahead and refrigerated. Just heat the sauce and serve it over the meat when it comes off the grill.

Grilled pork chop with a simple salad of blue cheese and walnuts.  Perfect camping food!


Ingredients:


1 tablespoon olive oil
½ cup yellow onion, small dice
¼ cup ketchup
⅛ rice wine vinegar
¼ cup brown sugar
⅛ teaspoon dry mustard
1 cup fresh or frozen blueberries (thawed)
couple of dashes of Tabasco®

Directions:

Heat olive oil in a medium saucepan over medium heat. Add diced onions and cook for 5-7 minutes until softened. Add all other ingredients (ketchup through Tabasco®) and simmer over low heat for 15 minutes until all flavors are combined.

Yield: 1 ½ cups (serves approximately 4)




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