BBQ Sauce

2 cups cider vinegar

3 tablespoons ketchup

2 tablespoons paprika

2 tablespoons brown sugar

4 teaspoons kosher salt

1 tablespoon hot sauce

1 to 2 teaspoons cayenne

1 to 2 teaspoons ground black pepper

Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed. Transfer to a clean, sterile jar and refrigerate. Will keep for several months.

BBQ Rum Sauce

2 8-ounce/240 mL cans tomato sauce
1 8-ounce/240 mL can green chilies (medium heat)
1/2 onion, chopped
1/2 cup/120 mL brown sugar
1/4 cup/60 mL dark rum
2 tablespoons/30 mL vinegar
2 cloves garlic, minced
1 tablespoon/15 mL molasses
1 tablespoon/15 mL Worcestershire sauce
1 tablespoon/15 mL olive oil
1 tablespoon/15 mL paprika

Steps to Make It
Pour olive oil in a medium saucepan over a medium heat.

Add onion and garlic.

Saute until opaque.

Add other ingredients except the rum. Mix well.

Bring to a light boil then remove from heat.

Pour in rum and stir until incorporated.

When the sauce has cooled down puree in a blender or with a hand blender until smooth.

Honey & Bourbon Sauce

2 cups honey
1 (6 ounces) can tomato paste
1/2 cup dark brown sugar
2 ounces Bourbon
1 tablespoon Dijon mustard
1 tablespoon garlic powder
1 tablespoon cayenne pepper
1/4 teaspoon Tabasco
Optional: 1/3 cup jerk seasoning
Steps to Make It
Combine all ingredients together in a medium bowl.

Let stand at room temperature for 1 hour before using.

If not used immediately, store the sauce in an airtight container in the refrigerator. Stir the barbecue sauce before using it.

Southern Vinegar BBQ Sauce

3 tablespoons vegetable oil
1 teaspoon garlic (minced)
1 1/2 cups ketchup
6 tablespoons cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
2 tablespoon sugar
1 teaspoon paprika
1 bay leaf
1/4 teaspoon Tabasco sauce
1/4 teaspoon cayenne pepper
3 tablespoons lemon juice (juice of 1 large lemon)
2 tablespoons butter
Steps to Make It
Gather the ingredients.

Heat the vegetable oil in a medium saucepan. Add the minced garlic and cook for 15 to 30 seconds until it becomes fragrant.

Add the ketchup, cider vinegar, water, Worcestershire sauce, sugar, paprika, bay leaf, Tabasco sauce, cayenne pepper, and lemon juice. Do not add the butter at this point. Simmer the sauce over medium-low heat for 8 to 10 minutes, stirring occasionally. Watch for burning and lower the temperature if needed.

Remove the pan from the heat and stir in the butter. Once melted through, let sauce cool for 10 to 15 minutes before using.

If making ahead of time, cool sauce for 30 minutes and store in an airtight container in the refrigerator for 4 to 5 days after preparation.



1/4 cup coarsely chopped parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
How to Make It
In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.


4 dried Nora or ancho chiles (3/4 ounce), stemmed and seeded
4 sun-dried tomatoes
2 plum tomatoes
1/4 cup plus 2 tablespoons extra-virgin olive oil
Two 1/2-inch-thick slices of baguette
6 large garlic cloves, halved lengthwise
1/2 cup blanched almonds
1/4 cup blanched hazelnuts
1 roasted red bell pepper, seeded and chopped
1 teaspoon sweet paprika
2 tablespoons sherry vinegar
2 tablespoons minced parsley
Kosher salt Pepper

How to Make It
Step 1
In a medium saucepan, bring 1 1/2 cups of water to a boil. Remove from the heat and add the chiles and sun-dried tomatoes. Let stand until softened, about 1 hour. Drain, reserving the soaking liquid.

Step 2
Meanwhile, roast the plum tomatoes directly over a flame or under the broiler until lightly charred in spots and the skin is blistered. Let cool, then peel and coarsely chop.

Step 3
In a medium skillet, heat 1/4 cup of the olive oil until almost smoking. Add the bread and garlic and cook over moderately high heat, turning occasionally, until browned all over, 2 to 3 minutes. Using tongs, transfer to a plate. Add the almonds and hazelnuts to the skillet and cook over moderate heat, stirring, until browned, about 3 minutes. Using a slotted spoon, transfer to the plate. Reserve the garlic oil.

Step 4
In a food processor, pulse the bread, garlic and nuts until very finely chopped. Add the drained chiles and sun-dried ?tomatoes, the roasted tomatoes and bell pepper and the paprika; puree until smooth. With the machine on, gradually add the vinegar, 1/3 cup of the chile soaking liquid, 1 tablespoon of the garlic oil and ?the remaining 2 tablespoons of olive oil. Transfer to a medium bowl. Stir in the parsley and season generously with salt and pepper.

Chile Lime Sauce

1/4 cup (60 ml) fresh lime juice
2 tablespoons fish sauce
1 large garlic clove, minced
1/4 red or green jalapeño, unseeded and thinly sliced crosswise, or more to taste
1 packed tablespoon light brown sugar
In a small bowl, whisk together the lime juice, fish sauce, garlic, jalapeños, and brown sugar. (Or, in a 12-ounce/180-ml or larger jar with a lid, combine the ingredients, cover, then shake vigorously.) Dip a piece of lettuce in the dressing and check the seasonings; add more jalapeños, if you like. The sauce should have a balance of hot, sweet, sour, and salty, which is typical of Thai foods. Keep, covered, in the refrigerator for up to 2 weeks.

Pepper Relish

1 pound medium-hot red chile peppers, such as Fresnos or red jalapenos

2 package of small red/yellow/green peppers

1/2 large onion, peeled and quartered

1 1/4 cups white sugar

3/4 cup apple cider vinegar

1 1/2 teaspoons pickling salt


Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.

Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.

Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.

Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.


Cowboy Butter


1 c. butter, melted

Juice of 1/2 a lemon

2 cloves garlic, minced

1 small shallot, minced

2 tbsp. Dijon mustard

1 tbsp. prepared horseradish

Pinch of cayenne pepper

1/4 tsp. paprika

2 tbsp. Freshly Chopped Parsley

1 tbsp. freshly chopped chives

2 tsp. minced thyme

kosher salt

Freshly ground black pepper



In a small bowl, combine butter, lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika. Whisk to combine.

Stir in parsley, chives and thyme and season with salt and pepper.

Serve with grilled meats, like steak or chicken, for dipping. It also tastes delish with cornbread!


Bob Armstrong Chile Con Queso


1 tablespoon vegetable oil
1 pound ground beef chuck (20% fat)
½ medium onion, chopped
½ green bell pepper, chopped
2 garlic cloves, grated
Kosher salt, freshly ground pepper
1½ teaspoons ground cumin
1 teaspoon chili powder
1 cup chicken stock or low-sodium chicken broth

Queso and Assembly

3 tablespoons unsalted butter
½ medium onion, finely chopped
1 large poblano chile, chopped
3 jalapeños, finely chopped
2 garlic cloves, grated
2 medium tomatoes, chopped
Kosher salt
2 tablespoons all-purpose flour
1½ cups (or more) milk
½ pound Monterey Jack cheese, grated
½ pound young medium or sharp cheddar cheese, grated
Pico de Gallo, Guacamole, sour cream, chopped chives, chopped cilantro, and corn chips (for serving)

Caramelized Shallot Dip with Everything Bagel Topping
An onion dip remix.
— Sponsor Content Stacy’s® —
Recipe Preparation

Heat oil in a large skillet over high. Cook beef, breaking up with a spoon, until browned on all sides but not completely cooked through, 6–8 minutes. Transfer to a medium bowl, leaving as much fat in pan as possible.

Reduce heat to medium and cook onion, bell pepper, and garlic, stirring, until tender but not browned, 6–8 minutes; season with salt and pepper. Add cumin and chili powder and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pan. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until liquid is evaporated, 8–10 minutes; season with salt and pepper. Transfer to a medium bowl, cover, let sit until ready to use.

Do Ahead: Picadillo can be made 1 day ahead. Cover and chill. Reheat before assembling.

Queso and Assembly

Melt butter in a medium saucepan over medium heat. Cook onion, chile, jalapeños, and garlic, stirring, until tender but not browned, 8–10 minutes. Add tomatoes, season with salt, and continue to cook until juices have evaporated, about 6 minutes. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk.

Spread warm picadillo in a 2-qt. baking dish. Pour hot queso over meat. Top with a generous scoop each of pico de gallo, guacamole, and sour cream. Sprinkle with chives and cilantro. Serve hot dip with chips.

Do Ahead: Queso can be made 1 day ahead. Cover and chill. Reheat before assembling.

Recipe by Rick Martinez

Caesar Salad

2 egg yolks

1/4 cup fresh lemon juice

1 tablespoon Dijon mustard

2 teaspoons minced garlic

1 teaspoon Worcestershire sauce

3 teaspoons kosher salt

3/4 cup vegetable oil

2 cups oyster crackers or any crouton of choice

1 tablespoon extra-virgin olive oil

1 teaspoon freshly ground black pepper, plus more for serving

4 romaine hearts, bases removed and heads halved lengthwise

1/4 cup grated Pecorino-Romano

Pulse the egg yolks, lemon juice, Dijon, garlic, Worcestershire and 2 teaspoons salt in a food processor fitted with the blade attachment or in a blender until thoroughly combined. With the machine running, add the vegetable oil very slowly to make an emulsified dressing.

Drain the oysters from their oil, reserving 1 tablespoon of the oil for the croutons. Add the drained oysters to the dressing and pulse until smooth.

Combine crackers, olive oil, black pepper and remaining teaspoon salt with the reserved oyster oil in a medium skillet over medium-high heat. Cook, tossing often, until the crackers are toasty. Set aside to cool.

Put a spoonful of the dressing on each plate. Place a romaine heart half face-up on the dressing, then drizzle with additional dressing. Top with croutons, cracked black pepper and Pecorino-Romano.

Spicy Hot Mustard Dip

for pretzels or whatever

Spicy Hot Dip:
4 tablespoons dry mustard powder

4 tablespoons Dijon mustard

2 tablespoons honey

1 to 2 tablespoons hot sauce, such as Tabasco

Hot Pepper Relish

2 cups sweetie peppers – seeded and chopped
1 cup of some combo of: roasted green chile or jalepeno or other spicy pepper – seeded and chopped
1/2 cup vinegar
1/4 cup sugar
2 garlic cloves – chopped
1/2 or less, onion – chopped
2 teaspoon yellow mustard seed
Salt to taste

Add everything to large pan on medium heat.
Stir until the sugar disolves.
Bring to a light boil
Reduce heat to low and simmer about 30 minutes or until liquid is reduces and absorbed.
Put in jar, cool.