Recipes from the Ridge – The Irregular

Recipes from the Ridge - The Irregular


With summer just around the corner, barbecues are sure to take place! The sauce is always the tastiest part, and here are a few suggestions for making your backyard meal a success!

Teriyaki Sauce

1/4 cup tamari sauce (or soy sauce)

3 T. maple syrup

2 T. rice vinegar

3/4 cup water

1 & 1/2 t. chopped ginger

3 cloves garlic, finely chopped

2 t. cornstarch

Place all ingredients in a blender and puree for 30 seconds. Place in a saucepan and bring to a boil over medium heat. Let it cook for two to three minutes. Reduce heat and simmer for five to 10 minutes or until desired consistency – sticky. It will keep for four to five days in the refrigerator, or up to a month in the freezer. This is delicious with fish, chicken, beef or pork ribs. Makes 1 to 1 & 1/2 cups. It can be doubled.

Veggie (or Fish) BBQ Sauce

1 cup mayonnaise

2 cloves garlic, minced

1/4 cup chopped, fresh parsley

2 T. chopped, fresh coriander

1 t. Dijon mustard

Fresh lemon juice from 1/2 lemon

1 t. sherry vinegar

Hot sauce to taste

Mix together and divide among the vegetables to be grilled – let rest for 20 minutes before grilling. This also makes a good dip.


(Bourbon & Brown Sugar Beef BBQ)

1/2 cup soy sauce

1/2 cup bourbon

1/3 cup firmly packed brown sugar

1 T. Dijon mustard

1 t. hot sauce

1 & 1/2-2 lbs. flank steaks (or thick-cut NY strip)

Place all ingredients in a plastic zip-top bag and let them marinate for 20 minutes. Grill steaks to desired doneness. Meanwhile, cook the marinade in a saucepan for three to four minutes or until syrupy. Drizzle this over the meat when it has “rested” for five minutes. Serves four.

Honey Mustard Bratwurst

1 cup honey mustard

1/4 cup mayonnaise

2 t. Worcestershire® sauce

1/4 t. celery seed

8 bratwurst

8 sandwiches

Combine the mustard, mayonnaise, Worcestershire, and celery seed in a bowl. Marinate the brats in a 3/4 cup of this mixture in a plastic bag for half an hour. Place the remaining sauce in the refrigerator. Grill the brats, basting frequently with the reserved sauce. Toast the buns, spread with the remaining sauce and add the brats – Yum! Serves eight.

Sweet BBQ sauce

1 (8 oz.) can tomato sauce

2 T. brown sugar

2 T. honey

1 T. lemon juice

1 T molasses

1 & 1/2 t. Worcestershire® sauce

1 & 1/2 t. mustard-

1-2 cloves garlic, finely chopped

1/4 t. oregano

1/4 t. chili powder (or to taste)

1/8 t. pepper

Boil all ingredients together in a pan for one minute. Serve with chicken or pork. Makes 1 & 1/2 cups.

And for dessert:

Creamy Peanut Sauce

(for grilled fruit)

1 cup vanilla yogurt

2 T. creamy peanut butter

1/2 cup orange juice

1 T. sugar

Fruit: pineapple slices, quartered bananas, large strawberries

2-3 T. chopped peanuts

Mix the yogurt and peanut butter together well. In a separate bowl, combine the orange juice and sugar – stir to dissolve the sugar. Add the fruit to the PB mixture and toss to coat. Stick the fruits on a skewer and grill them, or simply grill them on a wire rack – let them turn light brown. Spoon the yogurt-peanut mixture onto each serving and sprinkle with the chopped peanuts. Serves four to six.