St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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BBQ Sauce - anchovy based

1 tbsp good olive oil
6 oz fresh horseradish (peeled, chopped fine - damn near ground)
2 medium onions finely chopped
2 jalopeno peppers, finely chopped
6 or so cloves of garlic, finely chopped

Combine the above in a pot and cook until you can see through the onions.

Add:

about 1/4 to 1/2 tsp coarse ground black pepper
2 cups water
4 cups good quality white vinegar 
1 cup dark molasses
2 cups dark corn syrup
12 whole cloves
one dozen anchovie fillets, chopped
1 tsp salt
1 lemon, peeled and chopped
1 tsp tamarind

Mix all this shit together and bring to a boil.  
Simmer until it thickens (coats the spoon) - at least an hour.

Strain through fine sieve...cheesecloth.  
Keeps refrigerated for about two months.

Like I said...buy the L&P....

Anyway...the fish stuff works if you don't buy the wrong one - 
the one with too much salt, too much other wierd shit... go figger...

- pax -

Andrew H. Auld

From: Andrew Auld
Date: Sat, 31 Jul 2004
To: Anglican@stsams.org 
Subject: Re: Serious BBQ question..