Barbecue Sauce Part II
equal parts: ketchup, soy sauce, sesame oil, lime juice
1-inch knob of giner, peeled and minced
3 cloves garlic, minced
zest of 1 lemon
Mix all ingredients and slather over whatever you plan to grill. Our baby back spare ribs took about an hour on medium heat, after marinating for half an hour. Longer marination would be better even than that, but they were really tasty.
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Breakfast Strata
(serves 8)
12 slices old-fashioned white bread, cut into 1-inch cubes
1 lb pork sausage
1/2 lb chestnut mushrooms, chopped
1 Padron pepper, sliced thin
handful small heirloom tomatoes, cut in half
1 cup cheese curds (or pizza mozzarella, cut in bite-size pieces)
1 cup shredded Cheddar cheese
4 eggs
2 cups half and half
Butter a 9 x 13 baking dish. Place the bread in a large bowl. Saute the sausage and break it up into small pieces. Add the chopped mushrooms to the sausage and saute until soft.
Add the sausage, mushrooms, pepper, tomatoes and two cheeses to the bread in the bowl and mix well. Beat the eggs briefly and then whisk in the half and half. Scatter the bread mixture in the baking dish and pour the egg mixture over. Bake at 350F/180C for 40 minutes or until egg mixture is set. Serve warm.
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