Glazy Barbecue Sauce

Use this homemade sauce on your favorite bone-in chicken parts, and on whatever else you plan to grill.  Left-over sauce will keep for 2 weeks in the fridge.

2 tablespoons olive oil
3 garlic cloves, crushed
6 tablespoons tomato paste
1/2 cup pure maple syrup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons rice vinegar
4 teaspoons Sriracha or favorite hot sauce

1.  Heat olive oil in a small saucepan over medium heat.  Cook garlic, turning occasionally, until golden brown - about 4 minutes.  Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened - about 3 minutes.  Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha.  Bring to a boil.

2.  Reduce heat to medium-low and simmer until flavors have come together - about 1 minute.

To use:  Prepare a grill for medium-high indirect heat; oil grate.  Season bone-in chicken cuts with salt.  Grill chicken over direct heat, turning every minute until browned on all sides - about 5 minutes.  Move chicken over indirect heat.  Cover, and continue to grill, turning every 5 minutes or so for 18-20 minutes. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer registers 160 for white meat and 165 degrees for dark meat, about 10 minutes longer.

Fresh Mint & Raspberry Ice Cream

 In addition to being delicious and fairly simple to make, the recipe is wonderfully adaptable - substitute your favorite herb/fruit combination.

For the Raspberry Sauce
2 cups fresh raspberries
1 cup sugar
1/2 lemon, juice & zest


Ice Cream Custard Base
1 cup whole milk
2 cups cream
3/4 cup sugar
5 egg yolks

1-2 cups fresh mint leaves, torn


To make the raspberry sauce, combine the raspberries, sugar, and lemon juice and zest in a medium saucepan. Cook over medium heat, stirring occasionally, until the berries have burst. Remove from heat and let chill. Strain through a fine mesh sieve to remove the seeds.

To make the custard, warm the milk, sugar, and the cream in a medium saucepan over medium to low heat until brought to a simmer. Remove from heat and add in the mint leaves, then cover for 1 hour to steep the mint. Whisk the egg yolks in a bowl and set aside.

Strain out the mint, then re-heat the mixture to a simmer. Remove pan from heat and gradually whisk the mixture into the egg yolks.  Return the mixture to the pan and place over low heat, stirring constantly until thick enough to coat the back of a spoon.  Remove from heat, strain into a bowl and place in an ice bath or in the fridge to chill. 

Once the custard is cool, churn it in a ice cream machine until a “soft-serve” texture is reached.  Transfer the ice cream to a chilled storage container, alternating between adding the ice cream and a swirl of raspberry sauce for a layering effect.