Lexington Barbecue Dip A La Craig Claiborne Recipes

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LEXINGTON BARBECUE DIP (A LA CRAIG CLAIBORNE)



Lexington Barbecue Dip (A La Craig Claiborne) image

The recipe said that you can use this sauce on anything and it will be the better for it but specifically recommends BBQ'ed meats and poultry.

Provided by Annacia

Categories     Sauces

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 7

3/4 cup distilled white vinegar or 3/4 cup cider vinegar
3/4 cup ketchup
salt, if desired
fresh ground pepper (to taste)
3/4 teaspoon crushed red pepper flakes
1 teaspoon sugar
1/4 cup water

Steps:

  • Combine all ingredients in a small sauce pan and bring to a simmer.
  • Cook, stirring, until the sugar dissolves.
  • Remove from the heat and let stand until cool.
  • Spoon a small amount of the sauce over barbecued meats and poultry.

Nutrition Facts : Calories 128.5, Fat 0.3, SaturatedFat 0.1, Sodium 1149.2, Carbohydrate 28.5, Fiber 0.4, Sugar 26, Protein 1.8

LEXINGTON STYLE BARBECUE DIP



Lexington Style Barbecue Dip image

This is a basic sauce used in the Lexington,NC area for barbecued pork. This sauce is intended to be served on the barbecue. It can be stored in a container with a top for several days. This is just a basic recipe; use your imagination to vary it to suit your own taste.

Provided by Dan-Amer 1

Categories     Sauces

Time 20m

Yield 1 large bottle

Number Of Ingredients 9

3 cups apple cider vinegar
2/3 cup brown sugar or 2/3 cup white sugar
1/2 cup catsup
2 tablespoons Tabasco sauce
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
2 teaspoons Kitchen Bouquet

Steps:

  • Combine all ingredients in a large pot and bring up to a boil while stirring. Lower heat at once and let the sauce simmer until the sugar has all dissolved. Store in an airtight container for several hours before using to "dip" your barbecue pork inches It will keep for several days in a covered airtight container without refrigeration.

Nutrition Facts : Calories 841, Fat 0.8, SaturatedFat 0.1, Sodium 3991.6, Carbohydrate 184.2, Fiber 1.2, Sugar 172.8, Protein 2.9

CRAIG CLAIBORNE'S BOUILLABAISSE



Craig Claiborne's Bouillabaisse image

Provided by Craig Claiborne

Categories     dinner, soups and stews, main course

Time 1h

Yield 8 or more servings

Number Of Ingredients 25

1/3 cup plus 1/4 cup olive oil
1 3/4 cups finely chopped onions
2 cups finely chopped leeks
1 cup finely chopped bulb of fennel or 1/2 teaspoon fennel seeds
2 tablespoons finely minced garlic
1 1/2 cups finely chopped celery
1/4 teaspoon dried hot red pepper flakes
2 teaspoons loosely packed thread saffron
3 cups crushed or chopped imported canned tomatoes
Salt to taste if desired
Freshly ground pepper to taste
1 bay leaf
1 teaspoon dried thyme
1 cup dry white wine
1/2 pound skinless sea robin fillets (see note)
1/2 pound skinless sculpin fillets (see note)
1 pound skinless, boneless conger fillets (see note)
1 1/2 pounds skinless, boneless monkfish fillets (see note)
5 cups fish broth (see recipe)
2 pounds mussels, well scrubbed, about 6 cups
1 pound shrimp, about 30, shelled and deveined
1 cup finely chopped parsley
2 tablespoons Pernod or Ricard
24 or more croutons
Sauce rouille (see recipe)

Steps:

  • Heat one-third cup of the olive oil in a large saucepan and add the onions, leeks, fennel, garlic and celery. Cook, stirring without browning, about five minutes.
  • Add the hot red pepper flakes, saffron, tomatoes, salt, pepper, bay leaf, thyme and wine. Bring to a boil and cook 30 minutes. Pour the sauce into a wide casserole and allow it to cool to room temperature.
  • Leave the sea robin and sculpin fillets whole. Cut the conger and monkfish into 1 1/2-inch squares. Add all the fish to the tomato sauce. Stir to coat all the pieces. At this point it is best to refrigerate the mixture for two or three hours, but if you do not have the time, the soup can be cooked immediately. When ready, add the fish broth to the tomato mixture and bring to a boil. Let simmer about two minutes.
  • Add the mussels and stir gently so they are covered with liquid. Cover closely and let simmer until the mussels open, about five minutes.
  • Stir in the shrimp and let cook about one minute. Sprinkle with parsley and dribble the remaining one- quarter cup of oil over all. Baste the top of the solids briefly with the liquid. Gently stir in the Pernod or Ricard until blended.
  • Serve in hot soup bowls with a crouton or two on top. Add the sauce to the top of the toast. Serve the remaining croutons on the side.

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