Homemade BBQ sauce - have it your way!

New England weather in the summer varies quite a bit, but we are known for our oppressive humidity. It is almost intolerable at times. So my tendency is to make dinners on the grill and sides that are easy to prep.

I thought I would share the base recipe for my BBQ sauce so that you can make your own, according to your needs and tastes.

Base ingredients:

• Ketchup. (buy a version that meets your needs, be they gluten free, low sodium, no sugar, etc)
• Vinegar. Any kind you like, cider vinegar is my favorite
• Minced Garlic
• Minced onion (use a food processor, you want these in very tiny pieces)
• Seasonings. Garlic Powder, Onion Powder, Pepper.
• Sweetness. Splenda works well. Molasses, honey or brown sugar if sugar is OK

Make it your own, optional ingredients:

• You like those liquor based sauces?.. add a bit of Jack Daniels, rum, or bourbon
• Those fruity sauces have your mouth watering? add diced mango, peach, orange juice, pineapple or just the juice from a can of unsweetened pineapple chunks
• If you want ~HEAT~ add cayenne pepper, red pepper flakes or hot sauce

Putting it together:

• Blend all your ingredients together, tasting and adjusting as you go
• If you do not like the taste of raw onion or garlic, put everything into a sauce pot, cover and simmer for about 10 minutes

Using it:

• Great for shrimp, chicken, pork or beef.
• The more sugar you used, the faster it will caramelize, then burn. Pre-heat your grill to get the nice grillmarks, but cook slowly over indirect heat. (turn on only one side of your grill, place food on other side - not over flame)

Avocado Lettuce Wraps

A real taste of summer, this fresh and light salad wrap is great as a side dish for your grilled meats or as the main course when topped off with grilled shrimp or chicken.


Ingredients
1 (14-ounce) can quartered artichoke hearts in water, drained

1 (14-ounce) can hearts of palm, cut into medium chunks, drained
1 cucumber, peeled, seeded and diced
1 bunch scallions, sliced thinly
1 package grape or cherry tomatoes, halved
1/2 bunch fresh cilantro, leaves coarsely chopped (about 1/4 cup)
2 avocados, cut in large chunks
Juice of one Lime
3 tbsp of Extra Virgin Olive Oil
Freshly ground black pepper
Salt to taste (if you can have it, otherwise skip it)
1/2 tsp celery seed
1 head butter lettuce, leaves whole, rinsed and dried
**optional, 1 small pepper, diced (pepper of your choice, depending on the heat you want)

Directions:


In a bowl, combine the veggies and cilantro. In a separate bowl wisk together lime juice, pepper and celery seed, drizzle in olive oil. If you can have the salt, this is when you would add it. Taste and adjust the flavor as necessary. Drizzle dressing over salad and carefully mix, try to keep the avocado intact.

To serve, spoon the salad into the lettuce cups.

**This dish can be made into a main course by topping lettuce cups with grilled shrimp or chicken (dice the chicken into small chunks)