This is the first post on Cajun recipes that I am presenting in a week long series with the Creole Contessa. We did this last year and had a blast. I hope you will check out both offerings and seen that Lisa, the Creole Contessa has Cajun in her roots. She really does. Cajun Week highlights the cooking of Louisiana and this post begins with a Creole offering. Wikipedia defines Creole cooking as a combination of many styles including French, Spanish, Portugese, Italian, Native American as well as African.
I chose to begin with this post for two reasons: 1)The sauce will serve as a base of a future and recipe and 2)it is an awesome recipe. I have made many BBQ sauces but this one has moved to the top of the list. A Creole BBQ Sauce is very sweet with just enough kick to it.
For her initial recipe, the Creole Contessa has created this Creole Patty Melt. Love the idea. I want to take a big bite. How about you?
INGREDIENTS (adapted from Cooking.com):
- 1 tablespoon butter
- 2 medium onions, coarsely chopped
- 2 medium bell peppers, coarsely chopped
- 2 heaping spoons of garlic mince
- 1 1/4 cups apple cider vinegar
- 8 ounces fresh ginger, peeled, coarsely chopped
- 1 cup mild-flavored molasses
- 1 cup (packed) golden brown sugar
- 6-ounce can tomato paste
- 1/8 cup (about) hot pepper sauce (I cut this in half for my audience)
- 1 1/2 cups beer
Melt butter in large heavy-duty saucepot over medium-high heat just until brown, stirring constantly, about 1 minute. Add onions, peppers and garlic. Saute until very soft, about 15 minutes. The vegetables should begin to turn brown, not burned.
Stir in vinegar and ginger. Bring to boil. Next, stir in the molasses, brown sugar, tomato paste and hot pepper sauce; and bring back to a boil. Add the beer; an once again bring back to a boil. Reduce to a simmer. The sauce will begin to thicken a little. Cook for an hour and stir occasionally.
Puree sauce with hand blender or bar blender until smooth. Blend in batches. I find the puree is more complete that way. Season to taste with salt, black pepper and cayenne pepper. Return to the pot and simmer for 15 more minutes allowing the flavors to meld.