© 2011 Joshua Stark
I'm working on a green walnut page, to include basic preparation, recipes, hints and tips. If you have any suggestions, let me know!
Tonight, I tried a green walnut ketchup & nocino barbecue sauce for some grilled spareribs (I dare not call them barbecue'd). I improvised, with about 1/4 cup ketchup, 1/4 cup vodka nocino, 1/4 cup molasses, liberal amounts of thyme & powdered garlic, some salt, a couple tablespoons of brown sugar, some paprika, and a chopped onion and garlic clove.
I didn't cook it down enough, and so it was more of a pour-over-the-meat sauce, but wow it was good. It was like dry-rub good, but with barbecue sauce caramel-y goodness. Cooked down to barbecue sauce consistency, it would have been amazing.
I will definitely do this right, and very soon.
P.S.: Even fewer pictures right now, because somebody absconded with our camera (and my fly rod). I'm sad about the camera... & devastated about the fly rod.