The Lush Chef

Libations used: 1/2 cup bourbon
Libations left over: Make yourself an Old Fashioned while that sauce is simmering...
We may have warm weather pretty much all year around in Southern California, but the summer really motivates us to roll out the grill and fire it up.  Malbec was having another of her pool parties/BBQ's and I almost always bring something bourbon laced.  Last summer, I made Sugar Steaks with Bourbon and Bourbon Glazed Peaches on the Grill, which were both hits.  I had run across Joy the Baker's recipe for a Bourbon Orange Coriander BBQ Sauce and figured I'd just make a batch of it so folks could slather it on chicken, ribs, brats, burgers, whatever.

I always have a big jug of high proof Wild Turkey Bourbon on hand to make my Bitter Revenge Bitters, so I plunked that in.  There are a ton of ingredients in this recipe, but don't be scared off by it — it's insanely easy.  I was going crazy as this sauce simmered because it smelled so freakin' good, and it tastes freakin' good as well.  I love that it's got some texture with the chopped onions too.  I had to remember that the sauce belonged in the jar and not on a spoon in my mouth.  Needless to say, there was barely any sauce left at the BBQ (if you do have leftovers, store in the fridge for up to a week).  I ended up coating some chicken legs with it, while others ladled it on every single meat available. I would have taken a picture of the end results, but we ate everything so fast!

Bourbon Orange Coriander BBQ Sauce - makes 2 1/2 cups
Ingredients:

• 3 Tbs olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/2 cup bourbon
• 1/2 cup orange juice
• 1/2 cup cider vinegar
• 1 cup ketchup
• 1/2 cup brown sugar (I used 1/3 cup)
• 1/4 cup molasses
• 2 Tbs Worcestershire sauce
• 1/2 tsp orange zest
• 3/4 tsp ground coriander
• 1 tsp fresh ground black pepper
• 1/2 tsp salt

- Heat the olive oil in a medium saucepan over medium heat.
- Add the onions and sauté until translucent and slightly browned (3-5 minutes).
- Add the garlic and sauté for about 1 minute more.
- Turn down the heat to low and add the bourbon.
- Scrape any browned bits from the bottom of the pan.
- Add the remaining ingredients and bring the mixture to a simmer.
- Let it cook for about 30-45 minutes, until it's reduced and thickened.