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Blueberry BBQ sauce | Cooking with Genee Habansky
Genee Habansky of Herbaceous Catering of Fairfield offers her favorite Spring recipes. http://herbaceouscatering.com/
We've had blueberry bushes growing in our yard for many years, which is very exciting for a chef because every year they produce more fruit. And more blueberries means more pies, jams, cakes, and ice creams. They also make a beautiful purple food dye. I also like to add them to savory dishes. These sweet, beautiful berries are a great compliment to this tangy barbecue sauce. Grab your blueberries at the Little River Farm stand at the Fairfield farmers market. And check out the pork products at Maple breeze farm stand.
Ingredients:
- 3 pints blueberries
- 1/2 cup brown sugar
- 1 cup balsamic vinegar
- 1 cup red wine vinegar
- 1 onion, small diced
- 1 tablespoon of coffee
- 1 tablespoon of chili powder
- 1 tablespoon smoked paprika
- 1 cup dark beer
- 1 tsp cayenne
- In a heavy-bottomed sauce pan, combine all the ingredients and bring to a boil.
- Reduce to a simmer and cook for 2 hours over medium low heat for 2 hours, stirring every so often.
- Blend in a blender or food processor.
Recipe:
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- In a heavy-bottomed sauce pan, combine all the ingredients and bring to a boil.
- Reduce to a simmer and cook for 2 hours over medium low heat for 2 hours, stirring every so often.
- Blend in a blender or food processor.
About Herbaceous Catering Company:
The menu at Herbaceous Catering Company is always fresh, fusing only the best local and seasonal produce with big flavors. We draw inspiration from the special culinary histories and traditions we've inherited though our families. Herbaceous is devoted to creating a very personalized menu that is ambitious and imaginative to fit your specific pallets, and of course our food is always delicious.
Chef Genee Habansky
