POMEGRANATE BARBECUE SAUCE
Developed by Monica Pope of T'afia Restaurant in Houston, Texas, as a sauce for a North African style meat loaf, with a brush of Texas.
Provided by PalatablePastime
Categories Sauces
Time 10m
Yield 3 1/2 cups, 28 serving(s)
Number Of Ingredients 6
Steps:
- Mix ingredients and simmer for 5-15 minutes to thicken and also blend flavors.
- Allow to cool, then store refrigerated or freeze for later use.
Nutrition Facts : Calories 26.1, Fat 0.1, Sodium 286.5, Carbohydrate 6.7, Fiber 0.1, Sugar 6.1, Protein 0.5
POMEGRANATE-CHIPOTLE BBQ SAUCE
This sauce starts out sweet then it sneaks in and slaps you with some heat!! Great on racks of ribs. Try it on chicken wings too.
Provided by pboyce
Categories Sauces
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Add all ingredients to a sauce pot and bring to a boil.
- Reduce heat to medium and simmer 30-45 minutes, or until thickened.
- Store in the fridge.
Nutrition Facts : Calories 82.5, Fat 0.1, Sodium 294.9, Carbohydrate 20.5, Fiber 0.6, Sugar 19.2, Protein 0.6
GRILLED QUAIL WITH POMEGRANATE-ORANGE BBQ SAUCE AND TABOULI WITH QUINOA AND SHREDDED KALE
Steps:
- For the tabouli: Place the quinoa in a medium saucepan, cover with 1 3/4 cups cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until the water is absorbed and the quinoa is tender, 18 to 20 minutes. Remove the lid, fluff with a fork and let cool slightly.
- Put the quinoa in a large bowl; add the tomatoes, mint, kale, cucumbers and onions and mix to combine. Whisk together the olive oil and lemon and orange zests and juices, and season with salt and pepper. Add the dressing to the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. The longer the salad sits the better the flavors become.
- For the pomegranate-orange BBQ sauce: Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half. Add the ketchup and cook for 15 minutes.
- Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly. Remove the cinnamon sticks before using. Remove about 1 cup of the sauce for serving.
- For the quail: Heat the grill to medium high for direct grilling. Brush the quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes. Flip, brush with the barbecue sauce, cover the grill and cook another 3 to 4 minutes.
- Transfer to a platter and serve with the reserved barbecue sauce and the tabouli.
STICKY GRILLED CHICKEN
Steps:
- Cook garlic, ginger, spices, and 1 tsp. kosher salt in oil in a small saucepan over medium heat, stirring, until fragrant, about 1 minute. Add pomegranate juice and boil until reduced to 1 cup, 12 to 19 minutes. Remove from heat, and then add jam and molasses and stir until jam has melted. Cool (it will thicken slightly). Transfer 3/4 cup sauce to a bowl and reserve for serving.
- Prepare grill for indirect heat cooking over medium hot charcoal (medium heat for gas).
- Pat chicken dry and season all over with 4 tsp. kosher salt. Oil grill rack, then grill chicken (in batches if necessary) skin side down first, directly over coals (covered only if using gas grill), turning once, until browned, 4 to 5 minutes. Move to area with no coals underneath (or over turned off burner for gas) and brush with some of sauce. Continue to grill, partially covered for charcoal (covered for gas), turning and brushing with sauce occasionally, until cooked through and well-glazed, 7 to 8 minutes for breasts, 15 to 20 minutes for dark meat.
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- Whisk all of the ingredients, besides the lime juice and cayenne, together in a saucepan or high sided skillet. The more surface area (the larger the pan or skillet), the faster the sauce will reduce.
- Cook the sauce over medium heat until it starts to bubble. Reduce the heat to medium low and allow it to simmer until it thickens, about 20 to 25 minutes. Stir constantly so the sauce on the bottom doesn’t burn.
- When the sauce is thick and can coat the back of a spoon, remove it from the heat and add in the juice of half a lime. If using, add in a few dashes of cayenne and stir everything to combine.
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