Author Archives: Juliana Goodwin

About Juliana Goodwin

I'm a professional food and travel writer with 20 years of experience. I'm a syndicated food columnist . I have published a cookbook and my writing has appeared in newspapers and magazines all over the country. I LOVE to travel and have been to every continent on earth, but I also LOVE living in the Ozarks. I have a wonderful daughter who is more than I could even pray for. Entertaining is a big part of my life. I grew up in a family who entertained all the time and many of my favorite memories come from the kitchen. I want to encourage others to bond over food.

Garden Vegetable, Dill, Chicken Flatbread

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Flatbread week continues with another cool flatbread. Flatbreads are usually served warm, but it’s so hot. I am in the mood for something refreshing. This is REFRESHING! I don’t know how hot it is where you are, but we have a heat index of 108 today! So, cool is key. This flatbread was inspired by Greek salad and dill dip. You could add feta to this if you wanted, but I love it as is.

Garden Vegetable, Dill, Chicken Flatbread

Makes 2 flatbreads

1 ¼ cups sour cream

1 teaspoon dried dill weed

1 garlic clove, finely minced

1 green onion, chopped

1 (8.8 ounce) package of Stonefire Tandoori Baked Original Naan (or use my recipe for flatbread dough and precook it)

½ cup chopped rotisserie chicken breasts

2/3 cup chopped cucumber

2/3 cup sliced grape or cherry tomatoes

1 teaspoon fresh lemon juice

1 teaspoon extra virgin olive oil

Salt and pepper

4 large fresh Basil leaves to garnish

Mix sour cream, dill, chopped garlic and sliced green onion. Cover and refrigerate for 2 hours.

When time to assemble, toss together chicken, cucumber, tomatoes, lemon juice and olive oil. Add salt to vegetables and toss.

Then spread half the sour cream mixture on a cooked flatbread crust. Top it with half the vegetable and chicken mixture. Finely slice the basil and sprinkle it on top. Repeat the process for the second flatbread, then slice and serve.

Hot Wing Flatbread

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I declare this flatbread week! Every day this week I am posting a delicious flatbread, most of them will use rotisserie chicken and be incredibly easy recipes.

This is my Hot Wing Flatbread, which was inspired by hot wings. I loved wings in college, but I can’t touch them now. If I did, I’d be up all night with heartburn. So I decided to take the flavors behind the wing and transform it into a flatbread and the results were FABULOUS.

I spread Ranch dressing on a prebaked crust, topped it with rotisserie chicken that was tossed in hot wing sauce, added celery and blue cheese crumbles. It’s delightful and didn’t give me any heartburn.

This is actually served cool, so it’s excellent on a hot summer day.

I made my own crust. My recipe is simple- it contains flour, salt, yeast and water—but it needs six hours to rise so it’s not something that can be prepared at the last minute.

If you want to simplify this recipe, just use Stonefire Tandoori Baked Original Naan which makes the perfect crust. When you bake it, it’s crisp on the outside but still slightly chewy on the inside.

I started crafting flatbreads this weekend and my inspiration was endless, so I decided to post one recipe a day here.

I hope you enjoy flatbread week.

Hot Wing Flatbread

Makes 1 flatbread

1 precooked flatbread

1/3 cup Ranch dressing

2/3 cup chopped rotisserie chicken

2 -3 tablespoons Ott’s Wing Sauce or your favorite hot wing sauce

2 small stalks of celery, minced

3 tablespoons crumbled Gorgonzola

I recommend using the breast meat for this recipe. Pull off the chicken breast and finely chop it. Then toss it in the wing sauce and stir to coat the chicken.

Mince two small celery stalks.

Next, spread Ranch dressing on a precooked flatbread. Top with the chicken. Sprinkle with celery and Gorgonzola and serve.

Juliana’s Simple Flatbread Crust

1 1/2 cups bread flour, more for dusting

1 1/2 teaspoons active yeast

1 teaspoon salt

¾ to 1 cup lukewarm water

Cornmeal

Olive oil

Stir together flour, yeast and salt. Then add warm water, stir, and then use your hand to gather dough into a ball. Drizzle olive oil over the dough, cover the bowl with a clean towel and place on the oven to rise for 6 hours. Turn the oven on to 200 degrees to help it rise.

When it’s time to cook, preheat oven to 450 and place a baking sheet in the oven to heat.

Split the dough in half. Coat your hands with flour and work the dough into a ball (you may need more flour). Start working the dough in your hands, pinching it to spread it out in your hands. Sprinkle corn meal and flour on a flat surface. Then put the dough down and continue to stretch it until you have a piece of flatbread.

When oven is preheated, remove the baking sheet, sprinkle it with cornmeal to keep the dough from sticking, and bake the flatbread for 10-13 minutes.

Asian Inspired Salad with Chicken, Edamame, Granny Smith Apples and Ginger Dressing

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I must say, I chose the wrong color of bowl to showcase this delicious salad. I was STARVING when I made this and all I wanted to do was photograph it so I could gobble it up. I rushed and it didn’t pay off in terms of my photo. If I had just swapped out a white bowl for the green, this salad would look more appealing.

Let me tell you, it’s DELICIOUS, HEALTHY and very LIGHT. It’s perfect when it’s hot outside. My husband and I both commented on how good we felt after we ate this salad and how long that feeling lasted.

We are both trying to shed a few pounds, so I will likely be posting more healthier food options. Don’t worry, for you junk food lovers there will be plenty of indulgence, too.

This salad gets protein from the chicken and edamame; fiber from the apples, lettuce, and Napa cabbage. The ginger dressing is light and refreshing. And then there’s the flavor punch from the cilantro and green onions. Yummy! I love it and I hope you enjoy it, too. If you do, please share it.

Asian Inspired Salad with Chicken, Edamame, Granny Smith Apples and Ginger Dressing

Makes two generous dinner or lunch portions (we had a little leftover)

1 cup shredded Napa cabbage

4 cups shredded Romaine lettuce

½ cup cooked, shelled edamame

1/2 cup chopped carrots

1/3 cup chopped red bell pepper

2 green onions, sliced

First full of cilantro

Two rotisserie chicken breasts

Dressing:

2 tablespoons canola oil

½ teaspoon sesame oil

2 tablespoons rice wine vinegar, plus 1 teaspoon

1 teaspoon ginger paste or finely shredded fresh ginger (I prefer ginger paste in the tube because it’s so easy and I can grab it whenever I need)

1 teaspoon fresh lemon juice

2 teaspoons honey

For the dressing, whisk all ingredients together in a glass bowl and set aside.

For the salad, chop all the vegetables and place in a large serving bowl or divide between two bowls or plates.

Remove chicken breast and pull off the skin. Chop the meat into desired pieces and place on top of vegetables. Toss with the dressing. Allow it to rest for 5 minutes before serving.

Grilled Shrimp over Andouille Maque Choux.

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Grilled Shrimp over Andouille Maque Choux. Don’t be intimidated by the name, maque choux is basically a Louisiana’s version of creamed corn mixed with celery, onion and bell peppers.

To further enhance the flavor, I use andouille sausage in this recipe, which is a spicy Cajun sausage. You could substitute a smoky ham in this dish if you can’t find andouille, although Johnsonville makes a commercial variety that is easy to find at many stores.

You can serve the maque choux as a side dish without shrimp; or you can serve it with blackened fish on top instead of shrimp.

It’s spectacular because it’s sweet, creamy, smoky and crunchy. It has so much going on and it’s easy to make.

Grilled Shrimp over Andouille Maque Choux

3 ears of corn

1 andouille sausage

1 tablespoon canola oil

1 small red onion

1 teaspoon flour

3 celery stalks

¾ of a green or red bell pepper

8 ounces of heavy whipping cream (half a pint)

Parsley to garnish

16 jumbo shrimp

Butter or olive oil to brush the shrimp

Cajun seasoning

Microwave the corn in the husk for 5 minutes. When cool enough to handle, cut the corn off the cob in two steps. First, cut through the corn and then take the knife back a second time to scrape down and make sure you get the corn milk out of the roots of the kernels. Set aside.

Chop your andouille sausage, red onion, celery and bell pepper and set aside.

Spray a large frying pan with cooking spray and turn the heat on to medium. Add chopped andouille and cook until done, about 5 minutes. Remove the sausage with a slotted spoon and set aside. Add the oil, onion, flour, celery and cook 5 minutes (you want to cook it in the same pan to get some of the fat and andouille flavor). Then add the bell pepper and cook 3 minutes. Add corn and heavy whipping cream and reduce heat to medium-low and simmer for 7-10 minutes while you cook the shrimp (add andouille back the last 2 minutes).

For the shrimp, you can either grill them or cook on the stovetop. The cooking time is similar for each. Either heat a grill or cast iron skillet over medium-high heat. Brush the shrimp with olive oil or melted butter. Sprinkle Cajun seasoning on the shrimp. Note: Use a brand of Cajun seasoning you are familiar with because so many commercial varieties are incredibly salty. You could also just use salt and pepper instead of you don’t have a Cajun seasoning you like. I use “Joe’s Stuff” which I order from the New Orleans School of Cooking. I was introduced to this seasoning when I took a class there.

When the pan or grill is hot, add shrimp and cook 2-3 minutes per side. Remove and serve on a bed of maque choux.

Chicken, Corn, Avocado, Black Bean Salad in Chipotle Dressing

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It’s going to be a scorcher today, so cool off with this delicious, filling salad.

Southwest flavors come together beautifully in this simple meal. For the dressing, you mix chipotle salsa, mayonnaise and fresh lime juice. Then top romaine lettuce with chopped chicken, fresh corn, black beans, avocado and tomato. Serve it with tortilla chips; shredded cheese and cilantro are optional but add a lot to this salad.

Bell peppers would be a nice addition, too.

It’s that easy. Enjoy

Chicken, Corn, Avocado, Black Bean Salad in Chipotle Dressing

Serves 2

1 head of Romaine lettuce

1 ear of corn

1 ¼ cups chopped rotisserie chicken breast

1/3 cup black beans, drained

1 avocado

2 campari tomatoes

1/3 cup mayonnaise

¼ cup Pace Southwest Chipotle Salsa

1 tablespoon fresh lime juice

Tortilla chips

Shredded cheese to garnish (optional)

Cilantro (optional)

Place corn in its husk in the microwave and cook for 3 ½ minutes. Remove and when it’s cool enough to handle, shuck it and slice corn off the cob. Set aside.

Tear romaine into pieces and divide between two bowls.

Pull chicken breast off chicken and discard skin. Chop and sprinkle over salad.

Drain your black beans and divide between the salads.

Slice avocado in half and cut each half into slices and place half an avocado on each salad.

Chop tomatoes and divide between the salads. Sprinkle corn over salads.

For the dressing, whisk together mayonnaise, salsa and lime juice. Drizzle over salads. Garnish each plate or bowl with tortilla chips. If desired, sprinkle with cheese and fresh cilantro. Serve.

Vivilore in Independence, Missouri has it all. It’s a must eat and see

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It’s not every day that you’ll find a fine art gallery, restaurant, bar, gorgeous courtyard and stunning antiques in one location.

But at Vivilore in Independence, Mo., you’ll find all of that, delicious food, and an interesting dose of history.

Located in the Englewood art district, this restaurant is refreshingly unusual.

Independence is just outside Kansas City, so on our last trip to K.C., we made a quick detour to the restaurant which was voted best patio in Kansas City.

I was not disappointed. In fact, I was stunned at how beautiful it was.

Vivalore is owned by brother and sister by Whit Ross and Cindy Foster, two Independence natives who spent two years renovating this building.

They had no experience in the restaurant industry when they decided to open Vivilore. He had worked in catering; she was a pilot for 23 years.

They bought the historic brick building in 2010 and opened in 2012. They expected renovations to take six months, but it was two solid years because it was an historic building. The building used to be the Sermon-Anderson interior design/antique business. Before it closed, the business partners provided window treatments for Harry Truman’s home. One of the owner’s fathers was a close friend of Truman.

The building is 7,000 square feet and started as a private house built in the 1920s.

“It was a rather small house, but they started adding on the back, the front, they raised the roof, made it into a rather large house. In 1951, they built the front part of Vivilore which is the street side,” said Foster.

Because of the history of the building and its expansions, the restaurant feels like a home, but an elegant one. There are magnificent murals on the wall; antique plates; oil paintings; chandeliers, stained glass windows.

Ross has a flare for interior design, gardening and arts and he is responsible for the elegant table settings, white linens, collection of vases and overall theme of the restaurant.

Art and antiques adorn the walls and all the art is for sale, said Foster.

As beautiful as the interior was, we chose to sit outside the courtyard.

Ross and his mother tend to the gardens daily and their hard work shows. This courtyard is lush and feels like a spa escape: there are statues, various annuals, shrubs, birch trees, a fountain, and a large Weeping Willow tree provides shade. It was a colorful backdrop to an excellent meal.

My husband and I like to sample so we ordered two appetizers, one main course and one dessert, all to share.

We started with the Beef Tenderloin Tips ($14), which was Angus beef with peppers and onions and a garlic-sherry demi-glaze. These were the most tender beef skewers I’ve ever had. The meat melted in my mouth. We toyed with the idea of ordering a second, but we decided against it as we had dinner plans, too.

Next, we had the Smoked Salmon Bruschetta ($12) with pickled onions, herbed cream cheese, capers and goat cheese. It was so refreshing on a hot day and the goat cheese elevated a traditional salmon dish. This is one of the best sellers, Foster said.

The Lobster Roll $14 was our main course and very good, but I used to live on the East Coast so I don’t think it quite compared to some of those but I am a tough critic when it comes to those rolls.

We had a flourless chocolate cake for dessert that was rich, intense and incredible.

We didn’t stop into the art gallery, but it’s housed upstairs in the restaurant. Foster said they didn’t plan to open an art gallery initially, but five years ago this are became designated as an arts district so they opened a gallery upstairs with its own curator.

Vivilore is a wonderful experience and well worth the quick detour from Kansas City.

Want to go?

Vivilore, 10815 E. Winner Road, Independence, Mo. Hours: 11a.m. – 9 p.m. Tuesday – Thursday; 11 a.m. – 10 p.m. Friday – Saturday. For reservations call: 816-836-2222. Online: http://www.vivilore.com/

Fresh Corn Salad- and tips for using corn

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Sometimes memories are so vivid you feel like you can taste them.

That’s how I feel about the sweet taste of corn on the cob fresh my grandparents’ farm.

My family would visit every summer. Grandpa would harvest corn in late July into August and I’d help my grandma shuck it for dinner. She always boiled it and served it so hot that a slab of butter would melt and slide down the side of the cob the second the butter touched it.

I couldn’t wait to nibble off the golden kernels in horizontal rows. It was a delicious tradition and a wonderful memory.

I still love corn on the cob although nothing compares to the flavor of farm fresh corn. For starters, corn is best consumed the day it’s picked because within 24 hours of picking, the sugars start to convert to starch and some of the flavor is lost.

That said, I recommend buying corn from a farmers market for the freshest corn possible. If you’re not going to eat it that day, pop it in the refrigerator to slow down the conversion.

If you’re substituting fresh corn for canned, as a general rule, when you cut corn off the cob, you get about ½ a cup of corn.

When cutting corn off the cob, a neat little trick is to place the cob in the hole of an angel food pan or Bundt cake pan and then scrape off the kernels so they fall into the pan without going all over the counter (Bundt works better because the hole is smaller). I saw this idea on Pinterest and it works beautifully.

Microwaving corn is my favorite cooking method because it’s so simple and fast. Simply pop the entire corn in its husk in the microwave and cook on high for 3-3.5 minutes; two ears for 4-5 minutes; three ears for 5-6 minutes. Allow it to cool for 5-10 minutes before you shuck it.

Another popular cooking method is to boil the corn. I always add a good dash of salt but also 1/3 cup of sugar to the water to bring out the sweetness. I particularly recommend this if you buy corn in the off season when it’s likely been shipped from far away and not as sweet. Boil corn for about 6-8 minutes. The older corn is, the longer it takes to cook because it’s starchier (add 1-2 minutes).

If you’re working with a bunch of corn, don’t toss the cobs when you’re done. Corn cobs can be used to make wonderful corn stock and frozen for corn chowder this winter. I boil 8-10 cobs with 5 cups water, 2 cups chicken stock, a carrot, two celery stalks, 1 bay leaf, and one sliced onion. Boil for an hour and then cool and freeze it for corn chowder this winter. If you want to use it right away, you can use it in place of water when making rice, quinoa or risotto.

That’s all the corn tips I have. I made this for my husband when we first met and it’s one of his favorite dishes to this day. This salad has celery, several types of bell pepper, red onion, parsley, basil and a light vinegar dressing.

It’s so refreshing on a hot summer day and goes with everything from sausages to chicken to burgers. It’s perfect for picnics and potlucks. And is an easy side dish for rotisserie chicken. The great thing about this corn salad is you can substitute canned corn in the winter.

Summer Corn Salad

3 ears of corn

2 celery stalks, chopped

1 red bell pepper, chopped

¾ of a green bell pepper, chopped

½ an orange bell pepper, chopped

1/3 cup finely chopped red onion

1/3 cup chopped parsley

5 basil leaves, sliced thin

Dressing:

2 tablespoons extra virgin olive oil

1 tablespoon canola oil

1 heaping tablespoon sugar

3 tablespoons apple cider vinegar

For the dressing, whisk ingredients together in a small bowl and set aside.

For the salad, cook corn according to your favorite method. If you’re microwaving, microwave on high in the husks for 5-6 minutes. When cool enough to handle, remove husks and corn silks and cut corn off the cob and add to a large bowl.

Chop all your vegetables and add to corn. Add chopped parsley and basil and toss the salad with dressing. Cover and refrigerate 2 hours before serving. Leftovers keep for days in the refrigerator.

Lettuce Wraps with Sweet Peanut Sauce

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Looking for something easy, light and refreshing in this summer heat?

Well, try my lettuce wraps. They are SO EASY and healthy.

They are versatile, too. You can add any vegetable you’d like. I have swapped soba noodles for rice noodles; added snow peas in my wraps; and love to add shiitake mushrooms!!! A little mint is nice, too. Thinly sliced daikon is great in these.

The more veggies, the merrier. The peanut sauce comes together in minutes. It doesn’t have any ginger, but you can add some if you ‘d like.I’d suggest starting with 1/8 teaspoon and going from there because ginger is potent.

There’s hardly any cooking in this recipe, so it’s perfect for people who don’t want to spend much time in the kitchen.

I hope you enjoy these.

Lettuce Wraps with Sweet Peanut Sauce

Serves 2

2 rotisserie chicken breasts, sliced

8-10 Bibb or Butter lettuce leaves, washed and dried

Two handfuls of fresh cilantro

½ cup shredded carrots

1 ounces of rice noodles

Sesame oil or your favorite Asian dressing

1 cucumber, sliced thin

1 green onion, sliced thin

Sliced bell pepper (optional)

Peanut Butter Sauce

¼ cup creamy peanut butter

½ cup boiling water

1 tablespoon brown sugar (do not make this heaping or it will be too sweet)

1 teaspoon fresh lime juice

1 teaspoon soy sauce

First: cook your rice noodles according to package directions. They cook fast, usually in about 3 minutes. When they are done, drizzle with sesame oil or your favorite Asian salad dressing like Sesame Ginger. Rice noodles are fairly flavorless and this will add some depth of flavor and prevent them from sticking together. If you want then to cool quickly, place in a metal bowl and pop it in the fridge.

Slice all the vegetables and place on a large platter or divide them between two plates.

Remove the skin from the chicken and place on a plate.

Make your peanut sauce.

For the sauce: Stir all ingredients together until they are combined. The water must be very hot to dissolve the peanut butter.

You can also make this on a stovetop in a small pot, but then it needs to cool before serving because the peanut butter will separate and become too thin while piping hot.

Then make your own wraps by placing desired toppings in the lettuce leaves and then either topping it with peanut sauce or dipping in peanut sauce.

Sprinkle with sliced green onion and eat.

Great Travel Apps

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I am a traveler.

It’s part of my identity.

It’s my passion

Outside of my family, I can’t think of anything I love more.

I am most alive when I am traveling.

To date, I’ve visited 57 countries, 47 states and every continent on earth. I’ve been a travel writer for years, although I do that on a smaller scale today. But I am constantly planning and researching travel and discovering new travel apps.

There are so many resources and apps that can make the journey more enjoyable and save you money. Here are some stellar travel related apps to consider that fit a variety of personalities and itineraries and offer a few travel tips, too. If you have other travel apps you love, please post them in the comments. I’d love to check it out.

General

If you’re flying anywhere, it’s a good idea to download the app for the airline you are traveling on and set up text alerts for delays.

If you’re a planner, then Tripit will be your friend. This app creates a master itinerary for your travel plans and suggests attractions and activities for your trip. You can check local maps, weather updates, and more. There’s an upgraded, paid version that includes features like flight status alerts. Basic service is free and available for most smart phones. www.tripit.com

No one knows a city like a local and that’s what makes Localeur such a cool app. It’s a community of local reviews for everything from restaurants to dance venues to attractions. Find the best whiskey bars in Austin or a great coffee shop in Denver. Free. Available for iPhone users. http://www.localeur.com

If you enjoy dining out, then BiteHunter is a great app to have. This real time location app will tell you where you can find a restaurant coupon or fixed price dinner. Be sure to read the fine print though because it gets deals from sites like Living Social, which can take 24 hours to become active, so if you’re only in the city for a night, you may miss the deal. Your first purchase may be time consuming, but the app will remember your information after that making it easier. Free and available for iPhones. www.bitehunter.com

International

If you’re traveling overseas and want to avoid costly text messaging charges, download WhatsApp Messenger for free international texting. WhatsApp is a mobile messaging service owned by Facebook. Here’s they key, the app can only text other phones that have downloaded the app, so if you want to text friends or family members, they have to download it, too. It’s easy to use. It just released a calling feature, but data charges may apply for the WhatsApp Calling feature. It’s available for most smart phones for free the first year (99 cents subsequent years). www.whatsapp.com

If you’re traveling overseas, the XE Currency App makes currency conversion a snap. The app converts money from all over the world so you can easily understand the local currency. And the good news is it’s Free. For iPhone, Android and Blackberry users. http://www.xe.com/apps/

Cruising

Cruise Ship Mate is a popular app because it covers all the major cruise ships and allows you to see a layout of the ship, deck maps, check the weather at your port, read different viewers, and more. It’s free and available for iPhone and Android. www.cruiseshipmate.com

Have you ever gotten to the end of a cruise and nearly had a heart attack when you got the final bill on disembarking day? There’s an app for that. To budget, and track the size of your bill as you go (including how fast those cocktails add up each day), download Cruise Card Control. It’s available for $2.99 for iPhones. www.cruisecardcontrol.com

For the Foodies

How often have you tasted a great wine on a trip and sworn that you will remember it, only to forget it by the time you get home? You need the Vivino app, which has so many cool features. It uses a photo label recognition system that can quickly bring up bring up information for a given wine, complete with reviews, ratings, and tasting notes. So the next time you travel, snap a photo of that great wine label and find it when you get home. This app is useful to any wine drinker, not just while traveling. Free. Available for Android and iPhone. www.vivino.com

There’s a saying that you eat with your eyes first. Well, that what makes the Foodspotting app so great. This app is a visual guide to food. There aren’t specific restaurant recommendations, but instead specific dishes are recommended. Want to know who has great deep dish pizza in Chicago or another dish specific to a city? You will find it here. There are a variety of search mechanisms from neighborhood to category. It’s available for most smart phones. http://www.foodspotting.com

For the Road Tripper

The Gas Buddy app helps you save a dollar or two on your road trip because it allows you to locate gas stations near you and compare their prices. It’s free and available for most smart phones. www.gasbuddy.com

If you hate traffic and are traveling this summer, then the Waze app is a must. It’s advertised as largest community-based traffic and navigation app and it helps you avoid traffic, accidents, construction, speed traps, etc. Download the app, type in your destination and drive with the app open on your phone. You can contribute to it, too. Free. Available for most smart phones. https://www.waze.com/

One more note, open apps and GPS can quickly sap your battery, so invest in a car charger if you don’t have one.

Make your own barbecue sauce this week

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It’s July 4th week, which means the grills are going to be sizzling all over this country.

It’s a perfect time for me to take a break from my rotisserie chicken and showcase other fare.

I wrote this story for The Joplin Globe http://www.joplinglobe.com. And today, I am showing off some of my homemade barbecue sauce recipes. I make a mean sauce and have plenty of ideas for you.

Some are homemade, some are doctored up, but all are delicious. My Blueberry Port sauce is sooooooooo easy and delectable!

There are many styles of barbecue sauce in this nation. This is a very abbreviated version of some of the highlights:

There’s the sweet, dark, tomato and molasses variety from Kansas City, accented with a dose of liquid smoke. This is one of the nation’s most popular varieties and one of my favorites. And from that style, comes a variety of commercial spin-offs, like honey, honey-bourbon, etc.

I love the thickness of this variety because it sticks to the meat.

Then, there’s the mustard and vinegar sauce from South Carolina which I love, too. This style was inspired by German immigrants in South Carolina and is nothing like the K.C. variety. This sauce is very thin so it’s better to dip your meat in it (if you pour it over a sandwich, the bread will get soggy).

I make an easy 10 minute version with plain yellow mustard (traditional), a little coarse mustard (not so traditional), vinegar, sugar and lager. It’s best served on pork or chicken. The beer really compliments the mustard.

North Carolina also serves up a vinegar sauce but has a good kick of hot pepper. I prefer its neighboring state’s tradition.

Then, there’s Texas, which has different varieties by region. There’s not a classic barbecue sauce per say, but the sauces in the Lone Star state tend to have heat, like jalapenos, and spices like cumin and chili powder. I’ve also found the varieties in Texas to be less sweet and thinner than the Kansas City style.

And Memphis has a style similar to Kansas City, with a lot of tomato and brown sugar or molasses in the recipe. Kansas City is actually a mutation from the Memphis version. Dry rubs are popular in Memphis.

While you can buy so many commercial varieties these days to reflect these traditions, it’s fun and easy to make your own (or doctor up your own).

When I make barbecue for a party, I like to put out a homemade barbecue sauce bar and offer five varieties or so. It’s perfect because people get to sample a variety of sauces and the smorgasbord of sauce satisfies a variety of taste buds.

Here’s a tip: I usually put out pretzel sticks next to the sauce so people can dip a stick to taste the sauce and decide which one they want to use. You also use less meat this way and less chance of contaminating the sauce.

Another great thing about barbecue sauce is if the meat is a little dry, sauce can cover up that mistake. Even moist barbecue tends to dry out by the second day, so barbecue sauce can make leftovers more palatable.

I have a variety of recipes for you, including some doctored up varieties. And here’s a few extra ideas to doctor up some more sauces, but I recommend using inexpensive sauce when trying these:

Mix together 1 cup barbecue sauce with ½ cup hot picante sauce and simmer for 5 minutes.
A shot of brandy or bourbon can add depth to a sauce.
Add ½ cup of beer to 1 ½ cups of sauce and simmer for 5 minutes.
Try adding in orange zest for a burst of flavor.
Chopped jalapenos will add great spice to a sweet sauce and make it sweet and spicy.
Try adding apple butter or a blackberry jam to sauce to kick up the sweetness and add depth.

Other than that, invite friends over and enjoy the barbecue.

Mustard and Lager Sauce

Makes a large batch

1 tablespoon coarse mustard

¼ cup yellow mustard

½ cup apple cider vinegar

2/3 cup Lager

2 tablespoons water

1/3 cup packed brown sugar

Combine all ingredients in a large pot and simmer for 5 minutes (use an overly large pot to keep it from boiling over). Whisk ingredients together halfway through the cooking. Cool before serving.

This sauce is best with chicken, pork, and a variety of grilled sausages. A thick slice of sharp cheddar cheese is also nice dipped in this sauce.

Blueberry Port Sauce

Makes a small batch

½ cup Kansas City style barbecue sauce

2/3 cup fresh blueberries

2 tablespoons Port

1 teaspoon red wine vinegar

Place all ingredients in a medium pan and bring to a simmer. Use a potato masher to mash blueberries. Turn off heat and allow to cool. You can puree this sauce once it has cooled to make it smooth or serve as is.

Note: This sauce is so good, you can serve it as a dip either plain or on top of a block of cream cheese. Serve with tortilla chips.

This sauce is best on chicken, pork, or salmon (as a finishing glaze).

No Cook Peach Barbecue Sauce

Makes a small batch

½ cup Kansas City style barbecue sauce

2/3 cup canned peaches in heavy syrup (with about 1 tablespoon of the peach liquid in the cup)

Place peaches in the blender and blend until smooth.

Stir the puree into the barbecue sauce and serve.

This sauce is best with pork or chicken.

Sweet BBQ Sauce (Similar to Kansas City)

Makes a medium batch (double the recipe for a party)

1 tablespoon canola oil

1/3 cup chopped red onion

¼ teaspoon ground cumin

¾ cup ketchup

½ cup apple cider vinegar

1 tablespoon Worcestershire sauce

2 tablespoons molasses

1 heaping tablespoon brown sugar

½ teaspoon liquid smoke

In a medium, nonstick pot, heat canola oil over medium heat. When hot, add onions and ground cumin and cook for 5 minutes. Then add remaining ingredients, reduce heat to a simmer and simmer 10 minutes, stirring occasionally so mixture does not stick. Turn off heat and cool before serving.

I personally like to serve this with the bits of onion, but you can put it through the blender if you want a smooth sauce.

This sauce is great with beef, game meats, or chicken.

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Author Archives: Juliana Goodwin

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