Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Peach BBQ Sauce

Ingredients

2 tsp bacon fat (or canola oil)
¼ cup onion, small dice
2 tsp garlic, minced
1 tsp ginger, minced
2 tsp jalapeno, small dice
1 ½ cup fresh peach, peeled diced ( frozen may be substituted)
2 tsp tomato paste
½ cup brown sugar
¾ cup ketchup
⅓ cup chicken stock or broth
¼ cup orange juice
2 TBL rice wine vinegar
2 tsp soy sauce
1 tsp Worcestershire
½ cinnamon stick
⅛ tsp coriander
⅛ tsp cumin
⅛ tsp chili powder
1 tsp kosher
¼ tsp black pepper, freshly ground
¼ tsp dry thyme, or 1 tsp fresh chopped thyme

Instructions

Preheat oven to 300.

In a 2-quart oven-proof sauce pot, heat the bacon fat over low heat. Cook onions 5 minutes, stirring occasionally. Add the garlic, ginger, jalapeno and peaches. Increase the heat to medium and cook 10 minutes, stirring often. Add the tomato paste and cook for 5 minutes more. Stir in the remaining ingredients. Cover the sauce and place in the preheated oven.

Bake for 45 minutes, stirring occasionally. Remove the cover and bake for 30 more minutes.

The sauce may be made days in advance, and best when a day or two old.

Yield: 2 1/2 cups

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more