Mark Bittmans Fast Down Home Barbecue Sauce Recipes

MARK BITTMAN'S FAST, DOWN HOME BARBECUE SAUCE

Steps:

• Combine all the ingredients except salt and black pepper in a small sauce pan over medium-low heat.
• Cook, stirring occasionally, until the flavors have a chance to blend, about 10 minutes.
• Taste and add salt and pepper, if necessary. Use immediately or cool and refrigerate for up to one week.

MARK BITTMAN'S CHICKEN CUTLETS WITH QUICK PAN SAUCE

Steps:

• Heat the oven to 200°F. Put the flour on a plate or in a shallow bowl next to the stove. If necessary, put each cutlet between 2 sheets of sheet of plastic wrap and pound to uniform thickness; blot the chicken dry with a paper towel and sprinkle with salt and pepper.
• Put the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. When the butter has melted, turn a piece of the chicken in the flour to coat it on all sides; shake off any excess. Add the floured chicken to the pan, then repeat with the next piece; work in batches if necessary to avoid crowding the pan.
• Cook, adjusting the heat as needed so that the fat is always bubbling but the chicken doesn't burn. After 2 minutes, rotate the chicken so that the outside edges are moved toward the center and vice versa (don't flip them; you want the same side in contact with the fat). When the bottom of each piece is brown, after 3 to 4 minutes, turn them over.
• Cook on the second side, adjusting the heat as described in Step 3, until the chicken is firm to the touch but still a bit pink inside, another 3 to 4 minutes. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
• Add the wine to the skillet, keeping the heat at medium-high. Let it bubble away as you stir and scrape the bottom of the pan, until about half the wine has evaporated, a minute or two. Pour in the water and continue to stir until the liquid has thickened slightly and reduced to 1/4 cup, another 2 or 3 minutes. Add the remaining tablespoon of butter to the skillet and swirl the pan around until the butter melts; turn off the heat.
• Remove the chicken from the oven, and if any juices have accumulated on the platter, add them to the skillet along with the 1/4 cup parsley. Stir, taste the sauce, and adjust the seasoning. Spoon the sauce over the chicken, garnish with the remaining 2 tablespoons parsley, and serve with the lemon quarters.

MARK BITTMAN'S TERIYAKI SAUCE

Steps:

• Combine the soy sauce and mirin in a small sauce pan.
• Cook over medium-low heat until bubbling, about 2 minutes.
• Turn off the heat, stir in the remaining ingredients and use immediately or cool and refrigerate for up to one day.

MARK BITTMAN'S HUMMUS

Steps:

• Put the chickpeas, tahini, plus oil if you are using it, olive oil, garlic, and lemon juice in a food processor, sprinkle with salt and pepper, and begin to process; add chickpea cooking liquid or water as needed to allow the machine to produce a smooth puree.
• Taste and adjust seasoning, adding more salt, pepper, tahini, garlic or lemon juice as desired.
• Serve drizzled with some olive oil and sprinkled with a little cumin and parsley.

DOWN-HOME BARBECUE SAUCE

Steps:

• Heat oil in a medium saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent, about 1 minute. Add cumin and cayenne; cook 1 minute. Add tomato paste; cook 1 minute.
• Stir remaining ingredients into onion mixture; bring to a boil. Reduce heat to low. Partially cover; simmer, stirring occasionally, about 2 hours. If sauce becomes too thick, add water, a little at a time. Let cool. Puree sauce in batches in a blender until smooth.