Linda’s BBQ Sauce

• 3/4 cup shite sugar
• 3/4 cup dark brown sugar
• 2 & 2/3 cups double strength beef broth
• 2 cups hot water
• 3/4 cup spicy mustard
• 1/2 cup white wine vinegar
• 1/3 cup liquid smoke
• 2/3 cup Worcestershire sauce
• 1 & 1/2 cup tomato paste
• 8 large cloves of garlic, minced
• 1 Tbsp chili powder
• 5 serrano chili peppers, minced
• 1 large brown onion, chopped
• salt & Cayenne pepper to taste

Place all ingredients except salt and cayenne pepper in a stainless steel sauce pan and heat.  Stir to dissolve the ingredients and avoid scorching.

Simmer for 1/2 hour and taste for desired heat and salt.  Add salt and cayenne pepper as needed.  This sauce is best when made a day or two ahead of time and refrigerated.

Use as basting sauce or barbecue sauce for chicken, beef and pork.   Makes about 1 & 1/2 quarts.

This recipe was contributed by Chef Linda Kittler of Kenwood Vineyards (I’m surprised there’s not a little red wine in the recipe – I think it would go very nicely!)

Pear & Tropical Fruit Salsa

• 1/2 mango, seeded and peeled
• 1/2 papaya, seeded and peeled
• 1/2 pear, unpeeled and cored
• 1/2 cup fresh pineapple, peeled
• 1 Tbsp serrano pepper, minced
• 1 tsp fresh ginger, peeled and sliced in 1/16″ thick rounds, minced
• 1/2 tsp fresh garlic, minced
• 1 Tbsp cilantro, chopped
• 1 Tbsp shallots, minced
• 2 Tbsp fresh lime juice

Cut all the fruit into 1/4″ cubes and combine with the rest of the ingredients, tossing well.  Let marinate for several hours before serving.

Serve with grilled chicken breast or baked sea bass (I think this would be pretty good on a baked ham too) .

Stuffed Mushrooms

• 12 Extra large mushrooms caps
• 1 cup dry bread crumb (or Stovetop stuffing)
• 1/2 cup grated parmesan or dry jack cheese
• 1 tsp dried oregano or 2 tsp freshly chopped
• 4 Tbsp melted butter or heavy cream
• 1 clove crushed garlic

Remove stems from mushroom and finely chop.  Mix bread crumbs, cheese, butter, oregano, garlic and mushroom stems.

Heap into mushroom caps and brush with melted butter.  Arrange in a casserole dish with a small amount of water in the bottom.

Bake at 350 degrees on the top shelf until mushrooms are tender and stuffing is lightly browned, about 20 minutes.