summer’s over, part one: barbeque sauce

It’s Labor Day weekend and I’m feeling a sense of urgency – although we certainly crammed a lot in this summer, I am still trying – in vain – to squeeze every last drop out of these remaining carefree days.

This includes eating lots of our favorite warm weather foods that, while we could certainly enjoy them at other times of the year (minus the heirloom tomatoes of course), just don’t feel the same when homework, earlier bedtimes and cooler temperatures hover over us.

In the upcoming days I’d like to share some of my favorite summertime recipes with you. And the best part is that they require very little prep – your freezer, grill, food processor and even your Dutch oven do most of the heavy lifting, leaving you more time to enjoy sandy feet, chlorinated hair and warm sunsets.

First up – the most delicious barbeque sauce you will ever taste. Seriously, you will never want (or need) to buy the bottled stuff again. This sauce comes together in under 10 minutes and is made with ingredients you probably already have in your pantry. I use it here on a cut-up chicken but it will work well on almost anything else – burgers, pulled pork, ribs, you name it.

Serve it with some of this salad and your holiday menu is complete.

Have a great Labor Day!

Barbeque Sauce
adapted from Epicurious

1/2 c. ketchup
1 t. hot sauce (optional; adjust according to taste)
1/3 c. cider vinegar
3 T. Dijon mustard
3 cloves garlic, minced
1/2 c. light brown sugar
1/4 c. molasses
1 whole chicken, cut into 10 pieces
1 T. vegetable oil
salt and pepper

Simmer first 7 ingredients in a small saucepan over medium heat till reduced to about 1 1/4 cups – about 5-7 minutes. Divide sauce between 2 bowls; use one for basting and the other for serving.

Toss chicken pieces in a large plastic bag with vegetable oil, salt and pepper. Grill, turning frequently, till cooked through. Baste generously and frequently with sauce for an additional 5 minutes.

Serve, passing reserved sauce.