RE: [CH] Recipe Challenge
T. Matthew Evans (matt.evans@ce.gatech.edu)
Mon, 5 Aug 2002 09:55:18 -0400
OK, here goes nothing....
Piedmont, NC-Style BBQ Sauce for Pulled Pork
2 c pear juice
1 c apple cider vinegar
1 c ketchup
2 T crushed, dried Tabasco or cayenne chiles
1 T vinegar hot sauce (Tabasco, Crystal, Ass in the Tub, etc.)
1/4 c Worcestershire sauce
Place pear juice in saucepan and reduce by half. Cool. Combine all
ingredients, mix well, and store overnight in fridge before using.
Good luck....
Matt
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T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
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-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Michael J.
Pedersen
Sent: Saturday, August 03, 2002 12:40 AM
To: chile-heads@globalgarden.com
Subject: [CH] Recipe Challenge
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Okay, here's a pretty mild challenge for you all to consider (and I know
that some of you are up to it).
I recently bought some canned sliced pears, and have since eaten them.
However, I have at least 2 cups of pear juice left over. Normally, this
would have been eaten, but I thought of this idea before doing so.
Here's the challenge: Can anybody find a decent way to use this juice in
a recipe? Note: The recipe doesn't necessarily have to be hot, or
feature chiles, but it does have to have the pear juice. And, of course,
hot is good, so I figured I'd ask here.
So, any takers?
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