Chef Andy Husbands,
Tremont 647, Boston, Massachusetts
Barbecue Glaze
| 3/4 c. |
brown sugar |
1/4 c. |
cider vinegar |
1-1/2 T. |
white vinegar |
3 T. |
Worcestershire sauce |
1/4 c |
Dijon mustard |
2 tsp. |
mustard powder |
1 tsp. |
cumin seeds, toasted and coarsely ground |
1 T. |
curry powder |
2 c. |
ketchup |
1 tsp. |
dried marjoram |
Combine sugar and vinegar in a small, heavy-bottom saucepan over medium-high heat and bring to a boil for 3 minutes, stirring occasionally. Lower heat to low and add remaining ingredients, whisking until entirely incorporated and simmer for 20 minutes, stirring occasionally. Serve hot or cold. The sauce can be stored, refrigerated, in an airtight container for up to one week.
Tremont 647's Coleslaw Dressing
| 1/2 c. |
aioli or mayo |
2 T. |
granulated sugar |
2 T. |
lemon juice or juice from a jar of dill pickles |
1 T. |
yellow mustard |
2 tsp. |
celery salt |
1-1/2 tsp. |
barbecue spice or chile powder |
4 c. |
shredded white, green or Savoy cabbage |
1 c. |
shredded red cabbage |
1 |
large carrot, peeled and grated |
1 |
small red onion, peeled and julienned (or thinly sliced) |
|
salt and freshly ground black pepper, to taste |
In a small bowl, combine the aioli, sugar, lemon or pickle juice, mustard, celery salt, and barbecue rub; mix well. In a large bowl, toss together the cabbages, carrot and onion. Just before serving, add the dressing and toss until thoroughly mixed.
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