4 cloves garlic, minced
1½ inch piece of ginger (lots), minced
4 Tbsp demerrara sugar
Finely chop the garlic and ginger. We use a mini food processor to do this. Stir all the ingredients into a small stainless steel pot. Bring to a boil and boil for 10 minutes, stirring now and again. It's good if the sauce thickens into syrup. Pour into a clean glass jar. It will store in refrigerator for several weeks.
Place meat in a plastic bag. Pour in some teriaki sauce to cover meat. Marinate in refrigerator for at least 4 hours before grilling.
This is good for any kind of meat. It is especially good on skinned chicken thighs served with long grain rice and green beans.
1 onion, finely chopped
3 stalks celery, finely chopped
2 cloves garlic, minced
1 c tomato puree
½ c cider vinegar
½ c firmly packed dark brown sugar
1 can beef consomme (no water added)
¼ c Worcestershire sauce
2 bay leaves
2 tsp freshly ground black pepper
6 shakes cayenne pepper
1 tsp ground cumin
4 dried chilies, ground
1 tsp ground cloves
Melt butter in a large castiron pan (not aluminum!) and gently sauté onion, celery and garlic until soft (about 10 minutes). Add remaining ingredients and simmer slowly for about 30 minutes, stirring frequently to prevent burning. Let the sauce rest at least 1 hour so that flavours meld. Store covered in fridge. Freezes well.
Adapted from a recipe for "Texas Sauce" in Barbecuing, Grilling & Smoking published by the California Culinary Academy in 1988