Best Ever BBQ Sauce
If you don’t have any bacon fat substitute olive oil but the bacon fat adds great flavour.
Ingredients:
2 tbsp bacon fat
5 shallots, sliced
3 cloves garlic, roughly chopped
435g tin crushed pineapple
1 tsp ground nutmeg
1 tsp ground mace
1 tbsp ground cumin
1 tbsp gumbo filé
2 tbsp sherry vinegar
2 tbsp balsamic vinegar
150 ml ketchup
2 tbsp Dijon mustard
300 g plum tomatoes with juice
2 tbsp worcestershire sauce
2 tbsp maple syrup
juice of 1-2 limes
Preparation:
In a large pot heat the bacon fat. Sweat the shallots and garlic until translucent and then add in the pineapple (with juices). Cook, stirring until the juices have almost evaporated. Add in the nutmeg, mace, cumin and gumbo filé and stir until sticky. Deglaze with the vinegars then add the remaining ingredients except the lime juice. Cook, stirring occasionally for 30 minutes or until desired consistency. Remove from heat and using a hand blender (or blender) puree until smooth. Add limejuice to taste.
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Andrea Stewart
It’s not surprising that three of Andrea Stewart’s favourite foods are bread, butter and champagne, since her approach to all things culinary has always been pure and simple. This experienced, creative and enterprising chef and editor approaches cooking and eating with a solid appreciation for fresh, local and seasonal ingredients. Andrea’s journey with food began while living in France, working as an au pair for Grace Jones. While feeding the young offspring of the famous singer, she was tempted on a daily basis by the busy, colourful French food markets. Later on, she spent a summer at Ecole de Gastronomie Francaise Ritz-Escoffier and fell in love all over again with everything France had to offer. Upon returning to Canada, she was accepted at the acclaimed Stratford Chefs School and after completing her first year she headed to New York to further sharpen her skills, working alongside some of the finest (including Iron Chef Masaharu Morimoto) and catering Martha Stewart’s executive meetings. Andrea returned to Toronto in 1996, and further immersed herself in her career, working at some of the city’s top food fixtures, including Mildred Pierce and Ace Bakery. She eventually took a side-step out of the kitchen and into the halls of magazine publishing, landing a position as Food Editor of Wish Magazine in 2004. While inspiring busy Canadian wonder-women to cook from scratch, she published her first cookbook, Wish, Market to Table. From street food to fine dining to unfamiliar grocery stores, food still motivates Andrea at every turn. She recently sold everything but a prized collection of cookbooks and moved to the U.K., where her culinary library spans the two floors of her London flat. She won’t rest until she has cooked from every one of them!