liquid smoke
Cooking with Liquid Smoke
With summer around the corner, a lot of people are planning for a barbecue party. To give meat the real 'smoke' taste, liquid smoke comes in handy. It is one of the ingredients that is being used in restaurants, without the common man getting an inkling about it.
- Ketchup, 2 cups
- Brown Sugar, ½ cup
- Liquid Smoke, 3 tbsp
- Cayenne Pepper, ½ tsp
- Celery Seed, ½ tsp
- In a grinder, combine brown sugar, celery seed, and cayenne pepper.
- Add ketchup and blend well again.
- Finally, add liquid smoke to finish the sauce.
- Fresh Rosemary (minced), 2 tsp
- Shallots (peeled and minced), 2
- Olive Oil, 1 tbsp
- Red Wine, ¾ cup
- Tomato Puree, ⅔ cup
- Worcestershire Sauce, 2 tbsp
- Garlic (minced), 3 cloves
- Dark Brown Sugar, ⅓ cup
- Balsamic Vinegar, 1 tbsp
- Molasses, 3 tbsp
- Tabasco, 1 tsp
- Liquid Smoke, 1 tsp
- Dry Mustard, 2 tsp
- Butter, 1 tbsp
- Salt and Freshly Ground Pepper, as per taste
- In a sauce pan, sauté shallots in olive oil for 4 to 5 minutes.
- Add rosemary and garlic, and sauté for another 2 minutes.
- Add red wine to the sauce pan and bring it to a boil.
- Reduce the heat and let it simmer till only half the amount of liquid remains in the pan.
- Add tomato puree and other ingredients, except for butter, and let the sauce simmer for 10 to 12 minutes till it thickens.
- Stir the mixture well and add salt and pepper to it.
- Add butter and remove it from heat.
- Let the sauce cool to room temperature before you use.
- If you want to store it, cover the sauce tightly and refrigerate.