I seem to be having a lot of monumental days lately. Or rather, I have been placing an inordinate amount of significance on less-than-significant events lately. (Me? Drama queen? Surely you jest.)
Regardless, today is going to be no different.
Today I am handing in the final copies of my dissertation, printed on fancy ass (expensive) paper, to be bound and archived for eternity.
You might as well get used to this trend, because I don’t see it slowing any time in the near future. Just you wait. I’ve got excitement brewing up in here like you don’t even know.
Starting with the third mango recipe that I taunted you with yesterday.
I don’t think I’ve made a secret of my love of condiments. (Dear brother Dustin, you will see the light soon enough…) In particular, I loooooove BBQ sauce. In fact, on lazy days (read: everyday) I’ve been known to use it alone as a salad dressing.
I’ve made several BBQ sauce recipes, and every time, I think to myself, Self, why do you spend money on bottles of BBQ sauce, when it is so easy and cheap to make yourself?
And then I respond and look like a crazy person for talking to myself, but at least I am reminded that homemade BBQ sauce is far superior to store-bought.
And if we’re talking fancy flavored store-bought BBQ sauce; that shit will set you back $5 a pop. Not happening here.
Back before the mangos ripened and I was still brainstorming what to do with them, I came across a recipe for Mango BBQ sauce in Oxygen magazine. I nearly fell off the elliptical I was so excited and I tore that page out promptly. (Back off. I bought the magazine.)
And of course, if you are moving across the country in a month, what should you do with an extra mango on a Sunday morning?
Why, make 7 cups of Mango BBQ sauce, of course.
Sheesh. Who ever said people with PhDs are smart….I tell you what.
I guess I should have looked a little closer at the recipe when it said it makes 72 servings….each of which are 2 T. So, yesterday I brought a big jar of it to the teacher I work with. She was excited and emailed last night to tell me how good her pulled pork sandwhich was.
Me? I was a little boring. I had some carrots and snap peas to use up and a spaghetti squash giving me the stink eye, so I cooked those up. I really really (really) wanted BBQ chicken, but I’m trying to use the food I have here and not buy more, so chicken breast was out.
I did, however, have a can of chicken breast meat.
Don’t go getting all “that’s nasty” on me either. Its like canned tuna, and I don’t care what you say. I like it.
Since I’ve seen other people post this recipe online and I’ve modified it slightly, I am going to post it. Plus, Robert Kennedy is a bajillionaire, and I doubt that my posting this recipe is going to cut into his fortune.
I know this looks long. And there are a lot of ingredients, but the process couldn’t be easier. I promise.
Mango BBQ Sauce (Makes about 7 cups)
- 1/4 cup chopped onions
1 T garlic, minced
- 1 medium mango, chopped
- 1 cup water
- 2 cans diced tomatoes
- 1/2 cup molasses
- 1/4 tsp maple extract (or 1/4 cup maple syrup)
- 1/8 tsp NuNaturals pure stevia extract
- 1/4 cup apple cider vinegar
- 2 T worchestershire sauce
- 1 T lemon juice
- 1/2 tsp liquid smoke (optional)
- 1 tsp mustard powder
- 1 tsp salt
- 1 tsp pepper
Put everything into a saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Cool for a while and then puree in a blender or with an immersion blender.
Told you its easy. The original recipe called for all these steps, but I’m all about eliminating superfluous steps.
And since this turned out, I deem sauteeing and the like to be superfluous.
Do you like barbeque sauce? Homemade or store-bought? Flavored? Let’s get a little BBQ talk going on here.
This sauce, by the way, is going to taste phenomenal on the elk burgers I am planning on grilling on Friday when my family comes to visit. Elk burgers….yummmm…..