Peach BBQ Sauce

Someone said to me recently, "That's BBQ sauce? It looks so light!" And it's true. When most people hear "BBQ sauce," they expect a ruddy red condiment with a tomato tang. But not this recipe. There is no tomato at all here! Just peaches and lots of yummy spices, essentially. The acidity that is typically found in tomatoes is presented by other ingredients. This peach BBQ sauce has a fiery kick to it, so don't be mislead by the pale color - this sauce has strong enough "legs" to stand up to most BBQ applications (though my kids like it on chicken nuggets).  I paired mine with wood-grilled baby back ribs. Have fun with this, and if you make it, report back to me on what you paired it with!

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Peach BBQ Sauce
Makes Roughly 3 Pints

3/4 cup red onion (about one medium), diced
2 jalapeño peppers, minced with seeds*
4 cloves of garlic, minced
2 teaspoon kosher salt
4 cups peaches, skins removed, diced

1/2 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 cup water
1/3 cup brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon black pepper
1/2 teaspoon ground cloves
1 tablespoon whiskey

1. Heat a large pot over medium-high heat. Add onion, peppers, and garlic into the pot and sprinkle with the salt. Sweat until the onions turn translucent (reduce the heat if needed to avoid burning the garlic).

2. Reduce heat to medium and add the peaches. Use a wooden spoon to break the peaches down. Add vinegar, Worcestershire sauce and vinegar and bring to a simmer.

3. Add the brown sugar, Dijon mustard, black pepper and cloves. Simmer until slightly thickened and stir often (about 15 minutes). Add the whiskey and cook for two additional minutes. Remove from heat.

4. Ladle one-quarter of the sauce into a blender and puree (be careful of steam!). Or use a stick immersion blender to puree in the pot. This sauce can be hot water bath canned, frozen, or kept in the refrigerator for one month. Enjoy!

*If two jalapeños seems to spicy for your taste, you can reduce to one pepper, with seeds, or completely eliminate the seeds altogether (the seeds are the hottest part of the pepper).

Lemon Chicken and Mediterranean Couscous

I think I've found the perfect go-to dish. Good hot or cold, simple to make, and impressive enough for company. May I introduce you to Lemon Chicken with Mediterranean Couscous?

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Lemon Chicken with Mediterranean Couscous
Adapted from Epicurious.com
Serves 4

For the Chicken:
8 chicken drumsticks (about 2 lbs)
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons of fresh thyme (about 5 sprigs)
2 garlic cloves, smashed
3/4 teaspoon salt
1/2 teaspoon black pepper
8 slices of lemon (1/8-1/4 inch thick)

For the Couscous:
2 cups low-sodium chicken broth
2 tablespoons extra-virgin olive oil
1 tablespoon ground ginger
2 garlic cloves, chopped and smashed
2 teaspoons salt, divided
1 teaspoon ground tumeric
1/2 teaspoon cinnamon
1/4 teaspoon ground cumin
10 ounces plain couscous
3/4 cup raisins
1 large red bell pepper, seeds and ribs removed, diced
1 large carrot, peeled and diced
2 teaspoons lemon zest
1/4 cup fresh lemon juice

1. Place oven rack in upper third of oven, preheat ot 500 degrees Fahrenheit OR heat grill to high heat.

2. Toss chicken with oil, thyme, garlic, salt, and pepper in a large bowl, then transfer to a shallow baking pan OR place on grill.

3. Bake/grill chicken for 10 minutes (if grilling, be sure to turn for even cooking and grill marks), then top each chicken with a slice of lemon. Continue to bake chicken until is it golden and cooked thoroughly (about 15 more minutes, slightly less for grill).

4. In the meantime, bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon of salt, cinnamon, and cumin to a boil. Stir in couscous and remove from heat. Scatter raisins over the couscous, cover and let stand for about 10 minutes. Fluff couscous with a fork, then add red bell pepper, carrot and lemon zest. Whish remaining oil, salt, and lemon juice in a small bowl. Add to couscous and toss to coat. Season to taste. Can be made up to one day ahead, just cover, chill, and bring to room temperature before serving.

Original recipes from Epicurious can be found here and here.