Your recipe calls for garlic? Peeled? Do you have any stored and ready to go? Come on, you don’t love to peel garlic? After this little food hack you have no excuse. I saw this one a few months ago. After trying it I now have too much peeled garlic. If you know me, that’s nearly impossible as garlic goes into EVERYTHING I eat. Hell I’ll put it in ice cream. Hmmm, maybe not. Anyway, I love this hack so much I had my son video me showing you how easy it is. You can do this in a ton of ways. Put two bowls together and shake the bulb in the bowls. Make sure you store the garlic in the fridge afterwards. In a closed container. The shaking gets them a little excited and the yummy smell comes out some.
By the way, when you are ready to use garlic, think ahead. Give it a whack (crush it) and let it sit for 10-15 minutes before using in your favorite recipe. “…a 2001 study in the Journal of Nutrition showed that heating garlic in the microwave for 60 seconds or in the oven for 45 minutes seemed to affect garlic’s ability to protect against a carcinogen in rats; however, letting the garlic “stand” for 10 minutes before heating it up in the microwave seemed to help retain some of its anti-cancer effects. Another study, published in 2007 in the Journal of Agricultural and Food Chemistry, showed that heating uncrushed garlic for six minutes suppressed its ability to inhibit platelet aggregation.” (secondary source: Ask Healthy Living)
I say #14,583 times because I’ve made a sauce concoction from a coke pretty close to that many times. Coca Cola. Pop. Soda. Haven’t we had this discussion before? Oh yeh, Dr Pepper Cupcakes. HAHA, any hoot, we had a few people over for the 2014 Super Bowl. Yes that one. Denver Bronco’s versus Seattle Seahawks. Offense versus Defense. You’d think championship teams would have taken a few clues from watching the Ravens (defense) pummel Offence giants.
Eh, anyway, I made this sauce in two batches. One with no spice and one with some heat. I like hot foods. I like hot foods with flavor. I am not talking spicy with pain. Not even nipple pinching pain. Well, unless if that’s what it takes to…where was I? Making sauces are so fun to make. They are the root of frankenspam. I almost feel like a witch making a brew. Throwing what ever I want into it. OH…Frog’s tongue and eye of newt BBQ Sauce. Maybe next month, maybe next month.
A sweet and spicy BBQ Sauce made with Coca Cola or your favorite soda. Omit the spicy and go for just sweet. Nevertheless, this goes great on all meats, especially ribs and those who like nake pulled pork with sauce on top.
1 can Coke, Coca Cola, Pepsi (Whatever you want really. It is the)
1/4 Large Red Onion (Diced, small)
4 cloves Garlic (Diced, small)
1 tablespoon Butter
1 teaspoon Almond Oil
1 teaspoon Sunflower Seed Oil
1 teaspoon Walnut Oil
1 teaspoon EVOO (Extra Virgin Olive Oil)
1 teaspoon Mustard Seed
1 pinch Ground Sage
1 teaspoon Chili Powder
1/2 teaspoon Ground Thyme
1 teaspoon Ground Paprika
2 teaspoons Onion Powder
1/2 teaspoon Coarse Ground Black Pepper
1 teaspoon Garlic Powder
1/2 pinch Ground Allspice (TINY pinch)
1/2 pinch Ground Clove (TINY pinch)
1 teaspoon Ground Celery Seed
1 tablespoon Apple Cider Vinegar
1 tablespoon Worcestershire Sauce
1/2 cup REAL PURE Maple Syrup (Don't cheap out, use the real stuff!!)
1 teaspoon Cajun Seasoning
1/4 teaspoon Salt (fine)
1 tablespoon Butter
2.5 cups Ketchup
1/2 tablespoon Red Pepper Flakes (If you are looking for some bite)
1 teaspoon Cayenne Powder (If you are looking for some bite)
2 tablespoons frankenspam Smoked Jalapenos (If you are looking for some bite)
1 tablespoon Liquid Smoke (If your meat is already smoked, heavily, omit this.)
Throw Step 1, can of your favorite soda/coke into a sauce pan and get it to a simmer. You are looking for it to reduce about a third.
Dice up garlic and onions and get them sauteing in a separate pan, until golden brown. Use the butter and oils in Step 2 list.
Put the sage, chili powder, and mustard seeds into a spice grinder (or coffee bean grinder or a mortar and pestle) and grind together until one nice smooth powder mixture. Some "crushed" look is okay. But do your best to destroy those mustard seeds.
Once Soda has reduced by a third, add all the ingredients from Step 3 and 4. If you want it spicy don't forget to add the spicy ingredients. Mix well, very well. Let simmer for about 15 minutes. A top on your pan is a must. Stir often. Don't let sauce burn.
Once simmered well, turn off and remove from heat. Remove sauce pan top. Let sauce cool and put in a blender and hit chop. 1, 2, 3 now go high speed until sauce thickens right up. This is to get those yummy onions and garlic blended into the sauce and get some air into it to thicken it.