|
Sept. 29th – Oct. 6th. Starting at 8 pm et/pt Food Network® foodtv.com Rcipe on back Emeril's Barbecue sauce Recipe courtesy Emeril Lagasse, 2002. 4 cups ketchup. 1 cup finely chopped yellow onion. ½ cup cane syrup. ½ cup dry red wine. 2 tablespoons fresh lemon juice. 2 tablespoons, Creole or other whole grain mustard. 2 talbespoons dark brown sugar. 1 tablespoon minced garlic. 1 tablespoon minced jalapeno. 1 tablespoon Worcestershire sauce. 1 teaspoon hot pepper sauce. 1 teaspoon salt. ½ teaspoon cayene. In a large mixing bowl, combine all the ingredients, mixing well . Place in an airtight container and refrigerate for up to 3 days, until ready to use. Yield: 5 cups. To learn how you can cook with Emeril, Visit FoodTv.com September 27th – October 21st. |
