Growing up my Dad put barbecue sauce on everything, and I mean EVERYTHING! Ever my Father’s daughter, I love barbecue sauce. Now that I realize how easy it is to make I don’t think I’ll be going back to the pre-packaged varieties. I really hate how the ingredients say “smoke flavor”, natural flavorings, and preservatives. What is “smoke flavor”?
This particular recipe for barbecue sauce comes from The American Heritage Cookbook, which is a compilation of historical recipes by the editors of “American Heritage, the Magazine of History.” I found this out-of-print gem at the Strands Bookstore in New York City when my fiancé and I were there with his family for Thanksgiving. The American Heritage Cookbook pulls its recipes from historical cookbooks, letters, records and other primary sources. It is just divine!
With the barbecue chicken I also made lemon-garlic Swiss chard from Cooking Light (recipe below)and Northern Johnny Cake. I’ll post the Northern Johnny Cake recipe tomorrow!
In the last few minutes of cooking prepare the Swiss chard.
Lemon-Garlic Swiss Chard – Cooking Light (Jan/Feb 2013 Issue)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced garlic
- 12 cups Swiss chard (chopped , large stalks removed)
- 2 tablespoons water
- 1 ½ teaspoon fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
- 4 teaspoons shaved fresh Parmesan cheese
Heat oil in a large skillet over medium heat. Saute garlic for 2 minutes or until garlic is just starting to brown. Add Swiss chard and 2 tablespoons of water to the pan; cook 3 minutes or until chard wilts. Stir in lemon juice and pepper. Sprinkle with cheese and serve immediately.
The barbecue sauce was a nice vinegar-based sauce and, while I loved it, my fiancé said it is no KC Masterpiece. How can I compete with fake “smoke flavor”?!