Categories: Recipes Date: Jun 22, 2015 Title: Blueberry Barbeque Sauce
Blueberries and barbeque reach their seasonal heights simultaneously, yet they're rarely combined on a plate. Chef Darin Nesbit of Palace Café brilliantly combines the trademark local flavor of New Orleans coffee & chicory and tangy local berries for a show-stopping barbeque sauce that's delicious on roast duck, rotisserie chicken or grilled pork tenderloin.
Combine blueberries and onion in a pot and cook over medium heat until onions are translucent. Add tomato purée and cook for 5 minutes. Add bananas, coffee, honey, and vinegar; mix well. Bring mixture to a simmer. Stir in chili powder, cayenne, salt, and pepper. Cook for approximately 10 to 15 minutes or until mixture is thick enough to coat a spoon. Remove from heat and purée.
Note: To roast bananas, preheat oven to 350 degrees. Place unpeeled bananas on a baking sheet and roast at 350 degrees for approximately 15 to 20 minutes or until banana skins turn black. Remove from oven and cool. Remove banana skins and discard.
Makes 2 quarts
Recipe contributed by Darin Nesbit, The Palace Cafe