Deep South Dining

Share

Deep South Dining | BBQ Sauce w/ Trudy Fisher

Most people, if asked, have one person in their social circle that can be counted for good barbecue. And they are probably known as the "BBQ Guy". But on Deep South Dining we have our resident "BBQ Girl", Trudy Fisher! Always at the ready for a good grilling conversation Trudy joins Malcolm and Carol for a discussion about good 'Que and the sauce that brings it home. With many styles and variations BBQ sauce has something for everyone. Even dry rub for those that do not want wet meat. Let's eat y'all!


TruQue BBQ Sauce


Ingredients

• 1 oz unsalted butter

• 1/2 large sweet onion, finely chopped

• 1 tsp black pepper

• 2 tsp kosher salt

• 2 minced garlic cloves

• 2 cup tomato sauce

• 3/4 cup apple cider vinegar

• 1/3 cup molasses

• 3 Tbs yellow mustard

• 2 Tbs Worcestershire

• 2 Tbs light brown sugar

• 1 Tbs Crystal hot sauce


Directions

Melt butter and add pepper and 1 tsp of the salt.   Add onions, then garlic and cook for 1 minute.  Stir in tomato sauce, vinegar, molasses, mustard, and sugar and transfer to a blender. Add remaining  salt and hot sauce and pulse until smooth.


More Episodes

8/17/2020

Deep South Dining | Alexander Smalls

Chef Alexander Smalls began his life in the South Carolina low country, but has traveled the world as a world class opera singer, opened some of Americas finest restaurants, and has the awards to prove it.His new cookbook, “Meals, Music, and Muses: Recipes from My African American Kitchen” bridges his two passions and presents them as binding forces of culture and history.Malcolm and Carol talk with Alexander about this new book, his South Carolina roots, and also hear from a show favorite about the elusive Hoover Sauce. Let's eat y'all!Deviled Crab Cakes With Spicy Creole Mayonnaisefrom: "Meals, Music, and Muses: Recipes from My African American Kitchen”45 minutes, plus chilling. Serves 6 to 8.Ingredients:1 pound lump crabmeat, picked over for shells2 tablespoons finely chopped yellow onion2 tablespoons finely chopped red bell pepper2 tablespoons finely chopped celery1 tablespoon chopped fresh parsley2 large eggs, beaten1 cup small cubes white bread, toasted½ cup plain bread crumbs, plus more for dredging2 teaspoons finely chopped thyme1½ teaspoons cayenne1 cup fresh corn kernelsKosher salt and freshly ground black pepperPeanut, canola or vegetable oil, for fryingSpicy Creole Mayonnaise (recipe follows)Directions:1. In a large bowl, mix the crab, onion, bell pepper, celery, parsley, eggs, bread cubes, bread crumbs, thyme, cayenne, corn and ½ teaspoon each salt and black pepper until well combined. Cover and chill for at least 2 hours or up to overnight.2. Put more bread crumbs in a shallow bowl. Form the crab mixture into 1-ounce (1½ -inch-diameter) patties. Dredge the patties in the breadcrumbs to coat and shake off any excess crumbs.3. Fill a large cast-iron skillet with oil to a depth of ½ inch. Heat over medium-high heat to 325 degrees. Working in batches to avoid crowding the skillet, add the crab patties to the hot oil and fry, turning once, until golden brown, about 2 minutes per side.4. Drain on a crumpled brown paper bag or paper towels. Serve immediately with the Spicy Creole Mayonnaise.VariationBaked Crab CakesPlace the crumb-dredged uncooked patties on a parchment paper–lined half-sheet pan and coat with nonstick cooking spray. Bake in a preheated 400-degree oven until browned, about 5 minutes.Spicy Creole Mayonnaise45 minutes, plus chilling. Makes about 3 1/3 cups.Ingredients:1 cup canned diced tomatoes½ cup finely chopped red bell pepper½ cup finely chopped celery½ cup finely chopped yellow onion1 tablespoon packed light brown sugar1 teaspoon cayenne2 tablespoons tomato paste3 tablespoons red wine vinegar1 teaspoon kosher salt½ teaspoon freshly ground black pepper½ cup mayonnaiseDirections1. In a medium saucepan, combine the tomatoes, bell pepper, celery, onion, brown sugar, cayenne, tomato paste, vinegar, salt and black pepper and bring to a boil over medium-high heat, stirring often. Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture has the consistency of a thick paste, about 20 minutes. Let cool to room temperature, then chill for 1 hour.2. Transfer the tomato mixture to a food processor and pulse until smooth. Spoon the mixture into a bowl and fold in the mayonnaise. Chill for at least 30 minutes before serving.(The mayonnaise can be refrigerated in an airtight container for up to 1 month)