Tangy Balsamic BBQ Sauce

Good Tuesday evening foodies! Hope everyone had an awesome weekend out there. I had a good weekend that ended badly with an overdose of sunshine and subsequent sun poisoning.
But, I am back today and dieing to share the recipe I made pre-sun illness.
This is another fantastic recipe made by our talented Creative Director, Nancy.
Funny thing is when I told her I made this over the weekend, she told me she had made it last weekend and had a little to add to it...great timing there!
So here is the recipe, and I'll note Nancy's addition to the ingredients. I have not tried the updated version but I fully trust Nancy's taste buds so here it is!
I'll totally be using this one again for the Fourth of July! Happy eating foodies!

Ingredients
1/2 cup Balsamic Vinegar
1/2 cup dry red wine
1 cup ketchup
1/3 cup brown sugar
2 cloves fresh garlic, crushed
1 tsp. fresh lemon juice
1 Tbsp. Worcestershire sauce
1 Tbsp. country-style Dijon mustard
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1/2 tsp hot sauce

Directions
Add all ingredients in a small saucepan, and stir until combined. Simmer over medium heat, stirring occasionally, until reduced by 1/2, about 20 - 25 minutes, and the texture is thick and smooth. Sauce can be made a day ahead and refrigerated overnight, this allows the flavors to really blend and become even richer.

Cajun Crab Burgers-Video & Recipe

And as promised, here is the recipe and video from last night! Enjoy!



Ingredients

• 1 pound fresh Jonah Crab Meat
  
• 1/4 cup light mayonnaise
  
• 3 green onions chopped
  
• 1 large egg, lightly beaten
  
• 1 teaspoon Worcestershire sauce
  
• 3/4 teaspoon dry mustard
  
• 1/4 teaspoon cayenne pepper (For really Hot Crab Burgers, add 1/2 tsp)
  
• 1 1/2 cups fine dry bread crumbs, divided
  
• 3/4 cup vegetable oil
  
• 4 kaiser rolls or hamburger buns, split and toasted
  
• Accompaniments: Remoulade or Campaign Mustard Sauce

Recipe Directions
Stir together crab meat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain. Assemble burgers with buns and accompaniments.

First Ever Guest Blogger Tomorrow!

Good Monday morning foodies! I hope everyone enjoyed their Spring celebrations. I was feeling a little under the weather for most of the weekend so I opted to stay in bed as opposed to participating in the festivities. Easter chocolate tastes better in bed anyway :)
Unfortunately because I didn't get out of bed, I also missed my opportunity to take some pictures of dinner. I asked my sister to do it for me, but she was too worried she would mess them up. Thanks sis.
Anyway, tomorrow is going to be really exciting for me, Lobster Gram Gourmet Recipes will be featuring it's very first guest blogger! She has submitted a fantastic recipe and I'm really stoked to share it with you guys. If you are interested in checking out some of her blog work, here is her post on 50 free Open Coursewear Cooking Classes & 100 best websites for Chocolate Fanatics.
Later on this week I'll be posting another video recipe so it should be a fairly eventful week!