bbq sauce 2 ways

do you ever get tired of the same old grocery store bbq sauces? i knew i could do WAY better, so i gave it a whirl and tried not one, but TWO different bbq sauces. i did a sweet and tangy carolina bbq sauce and a super spicy traditional sauce. here's what i did:

carolina bbq sauce

*note: this is NOT exactly the proportions i used when i made it. mine turned out WAY more mustard-y than i wanted, so i've adjusted my recipe after the fact w/out testing it. in the original trial, i used a whole 14 oz, bottle of french's yellow mustard.

1 c yellow mustard
3 tablespoons apple cider vinegar
1/4 c worchestershire sauce
1 teaspoon garlic powder (you can also use 1 clove fresh minced garlic)
2 tablespoons dry onion (or about 1/4 to 1/2 fresh chopped onion)
2 tablespoons honey
5 drops liquid smoke (i used mesquite flavor)
1/4 c brown sugar

mix everything together w/ a whisk or fork and reduce over low heat 30-60 minutes to desired thickness.

"pants on fire" bbq sauce

1 c ketchup
1/4 c brown sugar
1/4 c worchestershire sauce
5 drops liquid smoke (i used hickory flavor)
2 tablespoons (yes, you read that right) cayenne pepper
2 cloves garlic, minced
2 tablespoons white vinegar
1 tablespoon honey
1/8 teaspoon dry mustard

mix everything together w/ a whisk or fork. reduce over low heat for 30-45 minutes to desired thickness.

both of these recipes make about 1 cup of sauce each. i used them to baste a half rack of baby back ribs each and had JUST enough. next time i have ribs, i'm planning to double each recipe so there's enough for more frequent basting, as well as dipping sauce.

* these can be frozen if you want to make a bunch ahead of time to use later.

hummus

i got this recipe from a friend's mom a couple months ago and have fallen in love w/ it. it's my new favorite appetizer when we have guests or bring something to a party!

4 cloves garlic
2 15-oz. cans garbanzo beans, drained
1/4 c lemon juice
1/3 - 1/2 c olive oil
1 teaspoon cumin
1 teaspoon cayenne pepper
salt and white pepper, to taste
1/4 c cilantro leaves

process all till smooth. serve w/ pita chips or on bagels. store in fridge.

chocolate ganache

this is a collaboration of recipes i found on allrecipe.com. i think it's awesome, but you can be the judge of that for yourself!

2/3 c heavy cream
1 c semi-sweet chocolate chips (i'm sure any kind will work, this is just what i used)

heat cream over meium-high heat till surface quivers - DO NOT BOIL! pour over chocolate chips and whisk, starting in the center and working your way out. cool to desired consistency - pourable or spreadable - and use to frost cake. cool completely in fridge before serving.

german pear pancake w/ pear syrup

this german pancake recipe was originally supposed to be made w/ apples, but pears are great w/ it too. i got this recipe from my aunt sam - i hope you love it as much as i do! the syrup is something i came up w/ on my own, and goes well w/ this, as well as french toast, pancakes, and much more.

german pear pancake

2 tablespoons butter, melted
3 medium pears, skinned, cored, and sliced
3/4 c brown sugar
1 c milk
1/4 teaspoon almond or vanilla extract
5 eggs
1/4 c sugar
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 c flour
1 1/2 teaspoons baking powder

brush bottom and sides of heavy, ovenproof skillet w/ butter and heat over medium heat till butter foams. add apples and saute 30 seconds. add brown sugar and 1 teaspoon cinnamon, the increase heat to high and keep turning apples till evenly coated and sugar is thick and bubbly (about 3 minutes). in a separate bowl, beat eggs, sugar, and salt on high till tripled in volume (about 5 minutes), then add milk and extract. fold in dry ingredients just until moist, them pour over apples in pan. place skillet in bottom rack and bake at 450 for 15 minutes or till top is golden brown and springy in the middle. remove from oven and loosen sides. cool 15 minutes, then invert on platter. serve immediately w/ cinnamon-sugar or syrup. serves 8.

pear syrup

3 pears, pureed
3/4 c brown sugar
1 teaspoon cinnamon
1 teaspoon lemon juice
2 tablespoons butter
1 c water

combine all in saucepan over medium heat, stirring till bubbly. remove from heat and let cool 5-10 minutes. blend or process if any pieces of pear remain, then strain. discard pulp. store leftover syrup in fridge.