Ingredients:
1 cup Ketchup
1 cup Rice Wine Vinegar
1 cup Chicken or Vegetable Stock
1 ea Serrano Chile, split
1.25 cup Avocado Honey or other variety
.25 cup Soy Sauce
.5 Tbsp Coriander, ground and toasted
1 tsp Cumin, ground and toasted
1 tsp Cloves, whole
1 ea Ginger Root, 1 inch piece sliced thinly
1 ea Garlic Clove, bruised
8 ea Cardamom Pods, cracked
.5 tsp Nutmeg, ground
2 ea Star Anise, whole
1 ea Cinnamon Stick
6 ea Cilantro, leaves and stalk chopped
.25 cup Lime Juice
Procedure:
Combine all ingredients for the Moroccan BBQ into a 1 quart sauce pan and bring to a boil, reducing heat to a light simmer. Cook down slowly until consistency turns into a thick syrup, about 20 minutes. Strain and cool. Sauce can be made a week in advance held under refrigeration. This sauce goes well with lamb.
1 cup Rice Wine Vinegar
1 cup Chicken or Vegetable Stock
1 ea Serrano Chile, split
1.25 cup Avocado Honey or other variety
.25 cup Soy Sauce
.5 Tbsp Coriander, ground and toasted
1 tsp Cumin, ground and toasted
1 tsp Cloves, whole
1 ea Ginger Root, 1 inch piece sliced thinly
1 ea Garlic Clove, bruised
8 ea Cardamom Pods, cracked
.5 tsp Nutmeg, ground
2 ea Star Anise, whole
1 ea Cinnamon Stick
6 ea Cilantro, leaves and stalk chopped
.25 cup Lime Juice
Procedure:
Combine all ingredients for the Moroccan BBQ into a 1 quart sauce pan and bring to a boil, reducing heat to a light simmer. Cook down slowly until consistency turns into a thick syrup, about 20 minutes. Strain and cool. Sauce can be made a week in advance held under refrigeration. This sauce goes well with lamb.
Hotel: La Quinta Resort and Club - A Waldorf Astoria Resort
Recipe Type: Authentic
Submitted By: Executive Chef Stephen StricklandRecipe Type: Authentic
Recipe Author: Executive Chef Stephen Strickland
Recipe Source: http://content.foxtvmedia.com/ksaz/pdfs/Honey-Festival-Cook-Book%20.pdf