© 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.
4 comments:
I've been thinking about making nocino...
Great! I've got two good recipes if you are interested.
Sure, after an entire hour scouring the internet, you comment back and make it easy! Sure, I'll take a look at your recipes.
Sit tight, FG, I'll post on my nocino recipes later today.
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