WOAH! Stop the presses. Where have you been all my life?
I always thought barbecue sauces were tomato-based. This barbecue sauce has no tomato in sight. Instead, the base is from mustard and vinegar. It is amazing what a little blackstrap molasses can do to herald a sauce into the barbecue family.
The ultimate barbecue sauce is probably a very touchy/personal topic for many, especially in the US, with each region having their own spin on their special sauce for grilling. While in Texas, I didn’t go for barbecue, but I seem to be homesick for my time in Houston and bringing the barbecue back to Toronto.
However, this is not Texas-style barbecue sauce, it hails from South Carolina. Mustard-loving Germans added a barbecue twist to their local sauce and it is wonderful. Not too sweet, a heavy hand with the vinegar and a perfect punch from the savoury spices. A perfect mix for me and my love of all things mustard.
I haven’t quite decided what to do with this sauce yet. I was originally going to toss it with some tofu and veggies and then bake it, but now all I want to do is keep it. Why use that all in one go?
What is your favourite barbecue sauce and what do you like to do with it?
Some people have the gift to make anything taste great. I can follow a recipe. I can season to taste. But sometimes, I just don’t know what some recipes need to make it taste better.
This is a story of a botched recipe, turned sublime. Last Thanksgiving, Ina Garten’s roasted butternut squash salad was made a few times. The first time, with apple juice, it was nice, and was therefore given the thumbs up for serving at the Thanksgiving dinner.
My friend was helping with the prep work for round 2, but mistakenly made the dressing with 3/4 cup apple cider vinegar instead of apple cider. A big oops! However, she tried to salvage the salad by adding in some brown sugar and vanilla. While the salad was still a bit acidic, the vanilla was a magical ingredient. Instead of being as sweet as the first time, it was more savoury.
Therefore, when I recreated the dish this year, when butternut squash started to make its way into the grocery stores, I wanted the best of both worlds: vanilla within an apple cider vinaigrette. I used baby spinach and toasted almonds, instead of the arugula and walnuts Ina suggested. I also omitted the Parmesan cheese and reduced the olive oil, salt and pepper. Trust me, I didn’t miss anything. There were so many levels of flavour here, I was thoroughly content. The butternut squash is roasted to bring out its sweetness and is soft, bit still keeps it shape. The fruity dressing is tamed with the vanilla and works well with the baby spinach. Toasted almonds nail this as a slam-dunk salad.
Here are some other savoury vanilla dishes I’ve made:
This is my submission to this month’s Simple and in Season, to this month’s Food Palette series featuring the rainbow, to Ricki’s Wellness Weekends, and to both Ricki and Kim’s vegan SOS challenge featuring cranberries.