Pimp my Steak

guava paste

Originally uploaded by alfagee

This time of year, like many folks, we do lots of grilling. Mr. Alfa is the chief fire tender and meat burner, so I have very little to do with the entree….other than to pimp it!

Pimping protein around here translates to me making homemade BBQ sauces and fancy finishing/dipping sauces. I also tend to create more elaborate side dishes, since I need to find some way to put my stamp on the meal.

So for today’s entry, I give you one of my favorite homemade BBQ sauces. It’s great on pork, beef, or chicken. Not so much on the grilled fish.

Guava Bourbon BBQ Sauce

1 shallot, minced

1 clove garlic, smashed and minced

1/2 cup guava paste, diced

1/4 cup beef broth (use chicken broth if you’re topping pork or chicken)

1/4 cup balsamic vinegar

1/4 cup good bourbon (I like Knob Creek)

2 tbsp. grainy mustard (or 2 tbsp tomato paste — if you want more sweetness and less tang)

1 tbsp worcestershire

1-2 tsp. fresh grated ginger

S&P to taste

Directions

1. In a medium saucepan over medium heat, saute garlic and shallot in a tiny bit of olive oil (1 tsp, max) until they start to soften.
2. Add guava paste through S&P, and stir to dissolve guava paste. Bring to a boil.
3. Once sauce comes to a boil, drop the heat down to low and continue simmering, stirring occasionally until sauce thickens and reduces to about 1-1 1/4 cups. This should take 10-15 minutes.
4. You can cool the sauce or serve it warm.  It’s even better if you make it the day before. Store in a tightly closed jar in the refrigerator for up to 5 days.