Sizzling Hot Summer Specials
Whether planning a spectacular Sunset Wedding or cooling off with a cocktail party by the pool, we have a summer deal for you!
We all know that it’s the barbecue sauce that makes a cookout finger-licking good. Create tender barbecued delights by crafting your own homemade barbecue sauce packed with all the hearty flavor you and your BBQ guests will crave. You can stir up a tangy sauce from a recipe suggested by the National Cattlemen’s Beef Association and the American Dietetic Association in The Healthy Beef Cookbook, using caber net sauv ignon, soy sauce, cider vinegar, Dijon mustard, chili powder, kosher salt, and tomato p a s te . You c a n also consider such savory ingredients as liquid smoke, agave nectar, cinnamon, tamari sauce, and garlic to characterize your sauce’s flavor. Serve with cooked col-
lard greens, mushrooms, and onions. Your taste buds and peace of mind will be completely satiated. Add some delectable elements to your salad and it may just earn some praise over your main barbecued entrée. Try the barley salad w it h shiita ke mushrooms from The Rodale Whole Foods Cookbook, simmered in lemon juice, garlic, olive oil, onions, and scallions. Or why not mix your grilled steak with a salad with cranberries, pears, black pepper, pecans, goat cheese, and honeymustard dressing? Barbecue for your appetite and for your heart with these soul-food surprises you’re sure to fall in love with!
AUGUST | SEPTEMBER 2012 North Valley
North Valley Magazine Aug.-Sep. 2012