Saturday, January 23, 2016

Recipes by Desi Arnaz, Jr.: Barbecue Sauce; Rice Arnaz

Desi Arnaz, Jr.'s Barbecue Sauce

1 small onion, peeled and chopped
Few drops pressed garlic
2 tbsps. vegetable oil
1 cup catsup
1/2 cup water
1/2 tsp. salt
1/2 tsp. seasoned salt
3-4 drops Tabasco sauce (more if desired)
2 tbsps. vinegar
1/3 cup fresh lemon juice
3 tbsps. Worcestershire sauce
1 tbsp. prepared mustard
Pinch of oregano
Pinch of rosemary

Saute onion in vegetable oil until golden. Add remaining ingredients, mixing well with a spoon. Simmer 20 minutes, stirring often to prevent sauce from burning. Great for barbecuing chicken, turkey, hamburgers and frankfurters.

Thoughts: Desi's sauce is hot and tangy! For sweet and sour effect, add brown sugar or molasses to sauce.

Desi Arnaz, Jr.'s Rice Arnaz

1 pinch of saffron threads
2 tbsps. water
1/3 cup chopped scallions (or onion)
2 tbsps. butter
2 cups chicken broth
1 cup uncooked rice
Strips of lemon peel
1 clove of garlic, pressed
1 tsp. salt
1/2 tsp. oregano
1/8 tsp. dried leaf thyme
1/8 tsp. freshly ground pepper
1/3 cup toasted, slivered blanched almonds
1/4 cup diced pimiento
1/2 cup coarsely chopped green (or black) olives

Combine saffron threads and water; let saffron steep in water 5 minutes. Meanwhile, saute scallion (or onion) in butter until tender. Then stir in broth, rice, lemon peel, garlic and seasonings. Bring to boil, stir; reduce heat, cover and simmer 15 minutes (or until rice is tender and liquid is absorbed.) Fluff with fork. Remove lemon peel. Stir in remaining ingredients. Cover and heat 1 minute (or until piping hot) before serving. Serves 6.

Thoughts: For interesting touches, add 1/2 cup sliced chorizo, browning with scallion and butter at the beginning; toss in chopped water chestnuts or cooked peas (frozen or canned) at the end.

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