Barbecue Anyone?

Image via: 43things

After more than 235 years of trials and tribulations, this great land that I call home, has OVERCOME them all.  Overcoming and fighting to succeed is the order of the day and, as a wedding planner, I can relate to the red, white and blue's spirit of forging ahead despite the raging obstacles.  You have heard it said before, that America is the land of milk and honey.  The latter reigns true.  I have learned that if you identify your gift,  apply your gift,  believe in your gift and share your gift with others, you will surely reap a hundred fold and live the American dream.  Through my service as a wedding planner, it is my hope that I have been a blessing to those that I have worked with, played with, laughed with and perhaps even cried with.  As the fourth of July is fast approaching and celebration fever permeates the air, I wanted to arm you with my certified delicious homemade barbecue sauce and, my ever so healthy cole slaw recipes.  There's more to me than wedding planning so, watch out Bobby Flay et al LOL!

Donnie's Barbecue Sauce:

• 2 Cups Tomato Paste
• 1 Cup Apple Cider Vinegar
• 1/2 Cup Malt Vinegar
• 1 Cup Reduced Stock or Drippings
• 2 T Ground Mustard Powder
• 3 T Brown Sugar Reduced
• 1/2 Cup Molasses
• 1 T Chipoltle Powder
• 1 t Habanero Powder
• Tobasco or Daves Insanity Sauce for an added kick

Mix together and reduce by 25% over medium heat for about 30 minutes and cool.  Use to baste on the grill and or reheat for warm sauce to accompany barbecue.

Donnie's Healthy Cole Slaw:

• 1/2 Head Green Cabbage (Coursely shredded)
• 1/4 Head Red Cabbage (Coursely shredded)
• 1 Medium Onion Diced
• 4 Cloves Fresh Garlic Minced
• 3 Diced Scallions
• 2 Stalks Celery Thinly Sliced
• 10 Rashes Thinnly Minced
• 1 Cup Carrot Diced

Prepare all ingredients and store in airtight ziplock bag (without the dressing) for up to ten days.

Dressing:

• 2 Cups Fat Free Mayonnaise
• 2 OZ. Freshly Squeezed Grapefruit Juice
• Juice of 1 Small Lime
• 1 T Olive Oil
• 2 T Prepared Horseradish
• 1 T Sherry Vinegar
• 1 Clove Garlic Diced

Blend all ingredients in a blender until fully pureed.  Store in airtight container (separate from the veggies) for up to two weeks.  Combine as much salad and dressing as you need for a meal and put the rest back up separately in the refrigerator.  Mix the salad and dressing together fully and salt and pepper to taste and serve soon.  Do not store mixed salad and dressing.  Serve fresh and crisp. 

You family and friends will love it.  Happy Fourth to you all!