Blueberry Barbecue Sauce For Grilled Steaks
and spice are nice. Better yet, add a steak or Portobello mushroom,
slather it with this BBQ sauce, grab a glass of Petit Verdot and be
prepared for greatness. This easy recipe comes to us courtesy of
Jeanette Thune. She serves it with fresh heirloom tomatoes drizzled
with balsamic vinegar, corn, and a green salad with blue cheese.
Wouldn't change a thing. A welcome gift. Enjoy with the Petit Verdot as
Jeanette suggests and we concur.
For the Sauce:
1 T canola oil
1 small red onion, chopped
4 cloves garlic, chopped
1-2 jalapenos, seeded and chopped
½ cup bourbon
2 cups fresh or frozen (not thawed) blueberries
½ cup ketchup
1/3 cup cider vinegar
2 T brown sugar
1 T molasses
1/8 tsp ground allspice
oil in a large saucepan over medium heat. Add onion and cook, stirring
occasionally, until tender and starting to brown, 2 to 4 minutes. Add
garlic and jalapeno, stirring until fragrant, about 30 seconds. Add
bourbon, increase heat to high and bring to boil; cook until most of
the liquid has evaporated, about 5 minutes. Stir in blueberries,
ketchup, vinegar, brown sugar, molasses and allspice; return to boil.
Reduce the heat and simmer, stirring occasionally, until thickened,
about 20 minutes. Makes about 2 cups.
For the Meat:
Grill your favorite cut of meat to desired doneness. We recommend a great rib-eye, t-bone, or filet mignon rubbed with thyme,