The WHAT?!?
Two post in one week! I'm on a roll!
I saw this story today, shook my head and went to look. And was suitably blown away. It looks good, I have all but three of the ingredients, (I see you snickering). I'm going to give this a try over the long weekend. But it was too good not to share.
Bengali Butternut BBQ Sauce
Approximate Yield: 550g
300g butternut squash, diced
200g white wine
100g rice vinegar
50g butter, unsalted
5g tamarind concentrate
40g water
10g chili paste (Sriracha)
4g soy sauce
50g dates, pitted and chopped
2g Thai chili
3g mustard seed
3g turmeric, fresh, thinly sliced
0.4g cardamom, ground
5g coriander leaves
2g Meyer lemon zest, grated
5g salt, to taste
10g Meyer lemon juice
6g molasses
1. Gently sweat the squash in the butter over medium low heat until softened, approximately 5-10 minutes.
2. Add the vinegar, tamarind, water, wine, chili paste, and soy; bring to a simmer and reduce heat to low. Add the dates, chili, mustard seed, turmeric, and cardamom. Continue to simmer and reduce to roughly 250g, for about 20 minutes.
3. Remove from heat; add the coriander leaves and lemon zest. Blend to a very smooth consistency and cool.
4. Season the mixture with salt, lemon juice, and molasses. Chill.
Created by @iceculinary and IBM Research
I saw this story today, shook my head and went to look. And was suitably blown away. It looks good, I have all but three of the ingredients, (I see you snickering). I'm going to give this a try over the long weekend. But it was too good not to share.
Bengali Butternut BBQ Sauce
Approximate Yield: 550g
300g butternut squash, diced
200g white wine
100g rice vinegar
50g butter, unsalted
5g tamarind concentrate
40g water
10g chili paste (Sriracha)
4g soy sauce
50g dates, pitted and chopped
2g Thai chili
3g mustard seed
3g turmeric, fresh, thinly sliced
0.4g cardamom, ground
5g coriander leaves
2g Meyer lemon zest, grated
5g salt, to taste
10g Meyer lemon juice
6g molasses
1. Gently sweat the squash in the butter over medium low heat until softened, approximately 5-10 minutes.
2. Add the vinegar, tamarind, water, wine, chili paste, and soy; bring to a simmer and reduce heat to low. Add the dates, chili, mustard seed, turmeric, and cardamom. Continue to simmer and reduce to roughly 250g, for about 20 minutes.
3. Remove from heat; add the coriander leaves and lemon zest. Blend to a very smooth consistency and cool.
4. Season the mixture with salt, lemon juice, and molasses. Chill.
Created by @iceculinary and IBM Research