Kathleen > wrote in news:njthi.25$LZ1.0
@newsfe06.lga:

> Jen wrote:
>> I'm planning on making chicken skewers and am in need of a thick,
>> sweet and spicy dipping sauce. I don't want to do a Thai-style peanut
>> sauce. I'm thinking more of a fruity spicy barbecue sort of thing, but
>> without the ketchup-y BBQ tang. I hope this makes sense. I'm hoping to
>> marinade the chicken in this sauce, then grill it (stovetop) and have
>> some reserved for dipping.
>>
>> Any ideas would be greatly appreciated!
>
> A couple of weeks ago I made a plum sauce to go with some smoked ribs.
> Sorry, no recipe, I just sort of stirred and tasted as I went along.
>
> Sautee a minced shallot in a little bit oil until it's tender. Stir in
> a jar of plum preserves, a splash of soy sauce and a couple of splashes
> of rice vinegar. Season with white pepper for heat (maybe 1/2
> teaspoon?). Simmer briefly to combine flavors. Taste, adding more
> vinegar and/or soy sauce if necessary. If it seems too thick stir in a
> little orange juice to thin it out. I also added a drizzle of sesame
> oil just before serving.
>
>

I thought plum sauce was made with apricot preserves.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Jun 30, 10:06?am, hahabogus > wrote:
> Kathleen > wrote in news:njthi.25$LZ1.0
> @newsfe06.lga:
>
>
>
>
>
> > Jen wrote:
> >> I'm planning on making chicken skewers and am in need of a thick,
> >> sweet and spicy dipping sauce. I don't want to do a Thai-style peanut
> >> sauce. I'm thinking more of a fruity spicy barbecue sort of thing, but
> >> without the ketchup-y BBQ tang. I hope this makes sense. I'm hoping to
> >> marinade the chicken in this sauce, then grill it (stovetop) and have
> >> some reserved for dipping.
>
> >> Any ideas would be greatly appreciated!
>
> > A couple of weeks ago I made a plum sauce to go with some smoked ribs.
> > Sorry, no recipe, I just sort of stirred and tasted as I went along.
>
> > Sautee a minced shallot in a little bit oil until it's tender. Stir in
> > a jar of plum preserves, a splash of soy sauce and a couple of splashes
> > of rice vinegar. Season with white pepper for heat (maybe 1/2
> > teaspoon?). Simmer briefly to combine flavors. Taste, adding more
> > vinegar and/or soy sauce if necessary. If it seems too thick stir in a
> > little orange juice to thin it out. I also added a drizzle of sesame
> > oil just before serving.
>
> I thought plum sauce was made with apricot preserves.

Apricots are plums... so are peaches and nectarines... all in the same
family... if ever you want to grow one be sure none of the others are
nearby, they will cross pollinate and you may not like the resultant
fruit.

Sheldon

hahabogus wrote:

> Kathleen > wrote in news:njthi.25$LZ1.0
> @newsfe06.lga:
>
>
>>Jen wrote:
>>
>>>I'm planning on making chicken skewers and am in need of a thick,
>>>sweet and spicy dipping sauce. I don't want to do a Thai-style peanut
>>>sauce. I'm thinking more of a fruity spicy barbecue sort of thing, but
>>>without the ketchup-y BBQ tang. I hope this makes sense. I'm hoping to
>>>marinade the chicken in this sauce, then grill it (stovetop) and have
>>>some reserved for dipping.
>>>
>>>Any ideas would be greatly appreciated!
>>
>>A couple of weeks ago I made a plum sauce to go with some smoked ribs.
>>Sorry, no recipe, I just sort of stirred and tasted as I went along.
>>
>>Sautee a minced shallot in a little bit oil until it's tender. Stir in
>>a jar of plum preserves, a splash of soy sauce and a couple of splashes
>>of rice vinegar. Season with white pepper for heat (maybe 1/2
>>teaspoon?). Simmer briefly to combine flavors. Taste, adding more
>>vinegar and/or soy sauce if necessary. If it seems too thick stir in a
>>little orange juice to thin it out. I also added a drizzle of sesame
>>oil just before serving.
>>
>>
>
>
> I thought plum sauce was made with apricot preserves.

So there's like, an official "plum sauce" (which doesn't include plums),
and it's not just a description of the main ingredient of the baste-y
substance?

"Kathleen" > wrote in message
...
> hahabogus wrote:
>
>> Kathleen > wrote in
>> news:njthi.25$LZ1.0
>> @newsfe06.lga:
>>
>>
>>>Jen wrote:
>>
>> I thought plum sauce was made with apricot preserves.
>
> So there's like, an official "plum sauce" (which doesn't
> include plums), and it's not just a description of the main
> ingredient of the baste-y substance?
>

Perhaps, a bit like "vegetarian oyster sauce" that is made from
mushrooms?


--
Jim Silverton
Potomac, Maryland

On Sat, 30 Jun 2007 12:35:41 -0500, Kathleen
> wrote:

>hahabogus wrote:
>
>> Kathleen > wrote in news:njthi.25$LZ1.0
>> @newsfe06.lga:
>>
>>
>>>Jen wrote:
>>>
>>>>I'm planning on making chicken skewers and am in need of a thick,
>>>>sweet and spicy dipping sauce. I don't want to do a Thai-style peanut
>>>>sauce. I'm thinking more of a fruity spicy barbecue sort of thing, but
>>>>without the ketchup-y BBQ tang. I hope this makes sense. I'm hoping to
>>>>marinade the chicken in this sauce, then grill it (stovetop) and have
>>>>some reserved for dipping.
>>>>
>>>>Any ideas would be greatly appreciated!
>>>
>>>A couple of weeks ago I made a plum sauce to go with some smoked ribs.
>>>Sorry, no recipe, I just sort of stirred and tasted as I went along.
>>>
>>>Sautee a minced shallot in a little bit oil until it's tender. Stir in
>>>a jar of plum preserves, a splash of soy sauce and a couple of splashes
>>>of rice vinegar. Season with white pepper for heat (maybe 1/2
>>>teaspoon?). Simmer briefly to combine flavors. Taste, adding more
>>>vinegar and/or soy sauce if necessary. If it seems too thick stir in a
>>>little orange juice to thin it out. I also added a drizzle of sesame
>>>oil just before serving.
>>>
>>>
>>
>>
>> I thought plum sauce was made with apricot preserves.
>
A lot of recipes call for both apricots and plums, others just for
plums.

>So there's like, an official "plum sauce" (which doesn't include plums),
>and it's not just a description of the main ingredient of the baste-y
>substance?

Not that I know of
http://www.amazon.com/Pacific-Rim-Go.../dp/B00012OI1Y

recipes...

the long way
http://www.naomiscooking.com/recipe.asp?id=521

the short way
http://chinesefood.about.com/library.../aa022301b.htm

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