Key West Barbecue Sauce Recipes

Steps:

• In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

Steps:

• Cut the tofu on the short end into 1/4 inch slices.
• Drain on a dishcloth for 30 minutes.
• On a plate, mix together the flour, cornmeal, poultry seasoning, nutritional yeast, salt, and pepper.
• Brush the drained tofu on both sides with mustard, then roll in the cornmeal mixture.
• Set aside.
• Heat 1 tablespoon oil in a heavy skillet over medium heat.
• Carefully place four slices of tofu in the skillet, without crowding, and cook, stirring, until golden brown.
• Drain on paper towels.
• Keep warm in a slow oven while you cook the remaining tofu in the remaining oil.
• Sauce: In a heavy, medium saucepan, combine all the ingredients (for the sauce).
• Bring to a boil, lower the heat and simmer 20 to 30 minutes.
• To serve, pour the sauce over the tofu.
• Enjoy!

Steps:

• Preheat oven to 350 degrees. Line a 13x9-inch pan with foil and lightly spray with an aerosol cooking spray.
• In a 1-quart saucepan, heat all ingredients except chicken to boiling, stirring occasionally. Place chicken in pan; pour sauce over chicken.
• Bake uncovered about 1 hour, turning chicken 2 or 3 times, until juice of chicken is clear when thickest part is cut to bone (180 degrees).
• TO SERVE FOR A BUFFET: Place chicken wings in a buffet line or buffet server which has been sprayed with aerosol cooking spray. Cover; keep warm on low heat.
• TO MAKE AHEAD: Prepare and bake the drummettes up to 24 hours before serving. Cover with foil and refrigerate, then reheat them in the oven.

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.