Balsamic Espresso Barbecue Sauce

If you’re looking for the ultimate BBQ sauce, this is it. Sweet and tangy, this tomato-based barbecue sauce doesn’t use ketchup, has a hint of espresso, and adds a kick of chipotle, making it perfect for veggies, (veg) burgers, and everything else for the grill.

Balsamic-Espresso Barbecue Sauce

  • Servings: about 2 cups
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1 1/3 cups passata
1/2 cup traditional balsamic vinegar
4 teaspoons mild olive oil
2 teaspoons espresso powder
2 teaspoons brown mustard
1 small can (5.5oz/156mL) tomato paste
2 tablespoons dark brown sugar
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon chipotle chili powder
1/4 plus 1/8 teaspoon  garlic powder

Put all ingredients in a medium saucepan. Bring to medium heat, whisking until smooth, and let cook for about 15 minutes, until slightly thickened. Cool and store in a covered container in the refrigerator for up to 5 days.

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Popcorn and Everything Else Seasoning

This recipe doesn’t just work for popcorn: it’s a versatile topping for any dish. Salads, toast with olive oil, home fries, and pasta… the list goes on. Or, you know, you might just eat it with a spoon. And that’s okay, too.

Popcorn and Everything Else Seasoning

Popcorn and Everything Else Seasoning

6 large kale leaves, washed and dried, torn into pieces
1 small lemon
3/4 cup (180mL) walnut pieces
1/4 teaspoon (2mL) smoked paprika
1/8 teaspoon cayenne pepper
Fine sea or Himalayan salt to taste
3/4 teaspoon (4mL) dulse flakes

Preheat the oven to 300 degrees F. Put the kale on a single layer on a parchment lined baking sheet. Finely zest the lemon over the kale and sprinkle with the smoked paprika, cayenne pepper, and salt. Put the walnut pieces on the pan, but not on top of the kale. Bake for about 15 minutes, until the kale is crisp but not burnt. Let cool completely—the kale should be crisp. If not, put the sheet back in the oven until it is, about 5 more minutes. Let cool completely.

Put all of the contents of the tray, as well as the dulse, in a food processor. Pulse the mixture finely ground. Serve on popcorn that has been tossed with roasted walnut oil, or anything and everything else.

 

Yellow Mustard with Smoked Paprika

Use this recipe—minus the smoked paprika—as a standard mustard recipe, for complete customization of your condiment stash. It stores and freezes well, and you can make a big batch then divvy into containers for different flavors.  This was the first time I’ve made mustard from scratch, and I’m surprised that I’ve never made it before; it’s definitely easier than any condiment, and condiments are easy to make.

homemade mustard and brined tofu1

Yellow Mustard with Smoked Paprika

2/3 cup (160mL) yellow mustard seeds
2/3 cup (160mL) cider vinegar
1/3 cup (80mL) water, plus more as needed
Fine sea or Himalayan salt, to taste
1 teaspoon (5mL) agave nectar
3/4 teaspoon (4mL) smoked paprika

Put the mustard seeds, cider vinegar, and 1/3 cup (80mL) of the water in a container. Cover and refrigerate 24 hours.

After 24 hours, scrape the mixture into a food processor or high speed blender. Process or blend until smooth, adding additional water as needed, until it is your ideal consistency. Add salt to taste, along with the agave nectar and smoked paprika.