Pol Martin Barbecue Sauce 1 Recipes

POL MARTIN BARBECUE SAUCE #1

Steps:

• heat butter in sauce pan over medium heat.
• add onion, green onion and garlic.
• saute for 5 minutes over low heat, (don't let onions brown).
• add remaining ingredients and mix well.
• taste for salt, add if needed.
• bring to a boil.
• reduce heat to low, and cook sauce for 18 minutes.

POL MARTIN- CHICKEN WITH SHALLOT SAUCE

Steps:

• heat half of butter in frying pan over medium heat.
• add chicken, and season with salt and black pepper, continue cooking for 4 minutes.
• turn chicken over and cook for 5 minutes.
• set chicken pan aside.
• in a clean saute pan add remaining butter over medium heat.
• add shallots, basil, parsley, and wine.
• cover and cook for 3 minutes.
• stir in chicken stock, brown sugar, and lime juice, cook for 6 minutes over low heat.
• dissolve cornstarch in 3 tablespoons of cold water.
• stir into the chicken broth sauce, and quickly bring to a boil, cook for 1 minute.
• place chicken in sauce and simmer for 2 minutes over low heat.
• serve.

CLASSIC BARBECUE SAUCE

Steps:

• In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered until slightly thickened, 5-10 minutes, stirring occasionally. Refrigerate leftovers.

POL MARTIN-BARBECUED PORK CHOPS

Steps:

• Mix all ingredients except pork chops in a bowl.
• pour mixture into a saucepan and cook for 5 minutes over medium heat. remove from stove and let cool.
• brush pork chops with mixture and marinate 15 minutes.
• preheat BBQ to medium heat.
• oil grill and add pork chops. cook uncovered, 8 to 9 minutes on each side. baste chops with marinade 4 to 5 time durning cooking.

POL MARTIN BARBECUE SAUCE #3

Steps:

• puree bell pepper and green chili pepper in food processor, set aside.
• heat butter over medium heat.
• turn heat to low, add onion, shallots, and garlic.
• cook for 6 minutes (without browning).
• pour in vinegar, bring to a boil, cook for 3 minutes.
• add remaining ingredients, except pepper puree and pecans.
• taste for salt, add if needed, continue cooking for 13 minutes on low heat.
• stir in pecans and pepper puree, continue cooking for 5 minutes.

BOEUF BOURGUIGNON

Steps:

• preheat oven to 350*F.
• heat halve of oil in ovenproof saute pan oven med heat. add half the meat and sear on all sides. season well, remove meat and set aside.
• pout remaining oil in pan and heat. add rest of meat, shallots and garlic. sear on all sides, then return first batch of meat to pan. season with salt and black pepper if needed. sprinkle flour over meat and mix well. cook 4-5 minutes over med heat.
• pour wine into saucepan, add bay leaf and bring to a boil. cook until reduced by 1/2 then pour remaining liquid into saute pan containing meat.
• add beef stock and herbs. bring to a boil. cover pan and cook 2 hours in oven.
• thirty minutes before end of cooking time, heat butter in frying pan over med heat. add pearl onions and season. cook 5 minutes. add mushrooms, season to taste and cook 4 minutes.
• add vegetables to stew and continue cooking in over.
• Serve with toasted bread.