1 - ham (if using fresh change cooking temperature to 375 and cook for 25 minutes per pound)

1/2 - bottle Smokin'a Agave Gourmet BBQ Sauce

1 - fresh or canned pineapple

Remove the ham from the wrapping

Place your ham in a roasting pan. You can cover it in foil to avoid a messy cleanup. Score the fat side of the ham with a knife in a diagonal criss-cross pattern. Don't cut too deeply.  Coat the ham with the BBQ sauce and you can attach the pineapple with toothpicks or serve on the side.  To retain juices, bake the ham in a preheated oven set to 325 degrees Fahrenheit, for about 20 minutes per pound. I suggest using an instant read meat thermometer to ensure the correct doneness.  Be sure not to insert it next to the bone.  When the internal tempature reaches 160 degrees F, the ham is done.  Remove from the oven, brush with more BBQ Sauce (even the pineapple) and cover loosley with piece of foil and let rest for 15 minutes.  Serve some extra BBQ Sauce and pineapple on the side.  Enjoy!

Here's one way you can impress your friends and go gourmet without the hassle in under 15 minutes.  Take the lowly hot dog. 

It is a canvas just waiting to be painted and the bun is its frame.  First it is going to need a great sauce.  I use my Smokin' Agave Gourmet BBQ Sauce.  The ingredients of tomato, chilies, and liquid smoke pair perfectly with the hot dog.  Then it is going to need some toppings.  If you want to up the smokiness and the heat, add a little chopped chipotles in adobe sauce.  Next we need texture.  Sprinkle some chopped celery over the top.  Now we need something to hold the ingredients in place...cheese.  Slices of Monteray Jack placed over the top would compliment the heat of the chipotles or if you skipped the chipotles perhaps some Pepper Jack cheese would be a  better choice.  Then place the hot dogs back on the cool part of the grill and cover or under the broiler in your oven just long enough for the cheese to melt.  I think I have a cold beer in the frig...

The Sauce Lady

Grilled Balsamic Honey Salmon with steamed broccoli and buttered noodles.  Boil noodles according to package directions, drain top with butter, salt and a little chopped parsley if you have it on hand.  Steam fresh or frozen broccoli, top with a squeeze of lemon and a little salt & pepper.

For the salmonhttp://www.thestirringspoon.com/blog/bid/56096/Balsamic-Honey-Gourmet-BBQ-Salmon 

There is also a tutorial video available

Grilling Balsamic Honey BBQ Salmon

If salmon is not her favorite then try one of our other recipes on this blog site.

Happy Grilling

The Sauce Lady

http://web.mac.com/kaitlynroberts/New_Website/Welcome_files/the%20perfect%20ham,%20channel%2010.pdf

She shows how quick and easy it is to make a perfect ham for your Easter dinner using quality ingredients like my Sunny Apricot Dijon Gourmet Mustard Sauce.   It's also great on leftover ham sandwiches.  When you start with great ingredients it is easy to make great tasting food.

Happy Easter

The Sauce Lady

Olive oil

Salt & Pepper

Prepare the mushroom by snapping off the stem and then take a teaspoon and gently scrap out the dark brown gills on the underside.  Brush both sides with the oil and sprinkle with salt and pepper.  Oil the cooking surface, whether its the BBQ grill outside, a grill pan or a skillet.  Place the mushroom cap side down.  As the mushroom cooks, juices will collect inside the cap helping to cook the mushroom through.  Turn the mushroom when the cap is has darkened slightly and the mushroom has softened.  Brush the top with The Stirring Spoon’s Balsamic Honey Gourmet BBQ Sauce and turn to heat the sauce.  Remove from the heat and serve with a salad or place on a bun with roasted red peppers, and blue cheese.

The Sauce Lady

1.5 pieces of chicken per guest (recommended with the bone in and the skin on) per guest (large breasts should be cut in half and thighs should be seperate from the drumstick)

roughly chopped carrots, celery, onions (don't worry about peeling)

bay leaf/leaves

Salt & Pepper, water

The Stirring Spoon’s Gourmet BBQ Sauce and Gourmet Mustard Sauce  

I start my chicken in the oven at 375 degrees for 30 minutes so that it does not dry out on the grill.  It also frees up grill space.  Place the roughly cut vegetables and bay leaves in a baking dish large enough to accommodate the chicken pieces in one layer.  Place 1 inch water in the bottom of the dish and place in the oven.  Prepare the grill.  After 30 minutes remove the chicken from the oven and place skin side down on an oiled grill grate.  After the skin starts to brown (time depends on how hot your grill is) turn, remove the skin if desired and baste with your guest's choice of sauce.  When done on the other side turn and baste the under side.  You can baste with sauce a couple of times.  Serve with your favorite sides.

The Sauce Lady

1 large sweet potato, washed

Olive oil for coating

Salt & Pepper

The Stirring Spoon’s Gourmet BBQ Sauce or Gourmet Mustard Sauce

Preheat the oven to 400 degrees.  Cut the sweet potato into 2 long halves.  Continue to cut into long halves until you reach your desired thickness.  Place on a baking sheet, sprinkle with salt, pepper and the oil.  Toss to coat.  Bake for 25-35 minutes depending on the thickness.  Remove and serve with your favorite sauce for dipping.

The Sauce Lady

Oil

Salt & Pepper

The Stirring Spoon’s Smokin’ Agave Gourmet BBQ Sauce 

Soak the skewers in water for 20-30 minutes to avoid scorching on the grill.  Preheat grill. Arrange 3 shrimp on each skewer, brush with oil, sprinkle with salt & pepper.  Place on grill, turn after 1-2 minutes depending on the heat of your grill.  Brush each side with the BBQ sauce and cook for an additional 1 minute on each side.

The Sauce Lady

12 beef short ribs (2 per person)*

½ - 1 can low sodium beef stock (add only enough so the crock pot doesn’t become dry)

1 each onion, carrot & celery roughly chopped

1 bay leaf

1/2 bottle of The Stirring Spoon’s Wild Bourbon Molasses or Smokin’ Agave Sauce 

Remove any large pieces of exterior fat.  Place all the ingredients except for the sauce into a crock pot.  Set to 8 hours.  Skim off any fat.  Stir in The Stirring Spoon’s sauce and continue to cook for an additional 15 minutes. Enjoy over mashed potatoes, rice or noodles.

The Sauce Lady

1 4-5oz piece of salmon per person

Salt & Pepper to taste

Olive oil

1 tbls per piece of salmon of The Stirring Spoon’s Balsamic Honey Gourmet BBQ Sauce 

Heat the oven to 375 degrees. Place the salmon in a oiled baking dish skin side down, sprinkle with salt and pepper then brush with the Balsamic Honey Gourmet BBQ Sauce.  It will take approximately 10 - 12 minutes per inch of thickness of the fish.

The Sauce Lady