Creole Flavors Recipes for Marinades, Rubs, Sauces, and Spices by Kevin Graham Artisan, 1996 With summer harvests of vine-ripened tomatoes and cucumbers appearing in the markets, now is a good time to begin stocking the pantry for the months ahead. This elegant volume of recipes by chef Kevin Graham promises a larder of intense marinades, hearty sauces, spicy rubs and delicious relishes in the Creole tradition of his native New Orleans. Unlike Louisiana's Cajun cuisine, which is simple and hearty, Creole cookery is still close to its roots in haute cuisine, both complex and sophisticated. Early French settlers to the region adapted their recipes to the local meats and produce, converting their Lobster Bisque to Crawfish Bisque and substituting horseradish for mayonnaise in their cocktail sauce. Creole Flavors includes 70 recipes for cures, rubs, marinades, sauces, condiments, oils, vinegars, dressings, relishes and stocks as well as some classic Creole recipes in which to use them, such as Jambalaya, Seafood Gumbo and Pralines. Fully indexed and illustrated with evocative photos by Zeva Oelbaum. Barbecue Sauce 1/4 cup vegetable shortening or bacon grease 2 small yellow onions, peeled and minced 8 cloves garlic, peeled and minced 2 cups tomato puree 1/2 cup Steen's pure cane syrup or blackstrap molasses 1/2 cup apple cider vinegar 1/4 cup Ground Mustard Seeds 2 bay leaves 2 tablespoons dark brown sugar 2 tablespoons Worcestershire sauce 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 1/4 teaspoon cayenne pepper Heat oil in a large, heavy saucepan over medium-high heat. Add the onions and garlic to the pan and saute until tender, about 2 minutes. Add the tomato puree and cook until the pureee begins to turn brown, about 5 minutes, stirring constantly. Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to a simmer and cook gently for 1 hour, stirring from time to time. Meanwhile, sterilize three 1-pint jars and their lids and leave in the hot water. When ready, remove the sauce from the heat and allow to cool slightly before using. Or bottle in the sterilized jars and adjust the caps. Refrigerate for later use.	Creole Flavors Recipes for Marinades, Rubs, Sauces, and Spices by Kevin Graham
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