Pomegranate Bbq Sauce Recipes

GRILLED QUAIL WITH POMEGRANATE-ORANGE BBQ SAUCE AND TABOULI WITH QUINOA AND SHREDDED KALE

Steps:

• For the tabouli: Place the quinoa in a medium saucepan, cover with 1 3/4 cups cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until the water is absorbed and the quinoa is tender, 18 to 20 minutes. Remove the lid, fluff with a fork and let cool slightly.
• Put the quinoa in a large bowl; add the tomatoes, mint, kale, cucumbers and onions and mix to combine. Whisk together the olive oil and lemon and orange zests and juices, and season with salt and pepper. Add the dressing to the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. The longer the salad sits the better the flavors become.
• For the pomegranate-orange BBQ sauce: Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half. Add the ketchup and cook for 15 minutes.
• Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly. Remove the cinnamon sticks before using. Remove about 1 cup of the sauce for serving.
• For the quail: Heat the grill to medium high for direct grilling. Brush the quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes. Flip, brush with the barbecue sauce, cover the grill and cook another 3 to 4 minutes.
• Transfer to a platter and serve with the reserved barbecue sauce and the tabouli.

POMEGRANATE MOLASSES BARBECUE SAUCE

Steps:

• In a bowl, stir together the soy sauce, ketchup, pomegranate molasses, honey, sunflower seed oil, mustard, garlic, sea salt, black pepper, and paprika to make a smooth paste.

POMEGRANATE BBQ SAUCE

Steps:

• Purée ingredients in blender or food processor. Combine everything in a saucepan and bring to a boil. When the pomegranate mixture starts to bubble, stir and turn down the heat and simmer for 15-20 minutes until slightly thickened. Sauce will thicken more as it cools. You can pour it over anything you would eat BBQ sauce with or freeze it for later. Alternately, cover uncooked meat for kebabs with sauce, skewer them, and then grill or broil meat with sauce.

POMEGRANATE-CHIPOTLE BBQ SAUCE

Steps:

• Add all ingredients to a sauce pot and bring to a boil.
• Reduce heat to medium and simmer 30-45 minutes, or until thickened.
• Store in the fridge.

POMEGRANATE BARBECUE SAUCE

Steps:

• Mix ingredients and simmer for 5-15 minutes to thicken and also blend flavors.
• Allow to cool, then store refrigerated or freeze for later use.