Winter Solace
Can't wait for the 2005 American Academy of Certified Public Managers® Conference next fall in New Hampshire? Try this great New Hampshire Barbecue Sauce on your favorite meat or grilled Portabella mushrooms if you get the blahs this winter. It won't fast forward your clock, but it will ease the wait and help remind you to slow down and keep your balance. As says our new President, Debbie Smith says, "TAKE CARE OF YOUR FLAME FIRST!!!"
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3/4 cup (175 ml) pure New Hampshire Maple Syrup
1 cup (250 ml) Heinz Tomato Ketchup
2 tsp (10 ml) grated lemon rind
1 cup (250 ml) finely chopped onion
1/4 cup (50 ml) brown sugar, firmly packed
1/4 cup (50 ml) lemon juice
2 Tbsp Worcestershire sauce
1/4 cup (50 ml) water
1/2 tsp (2 ml) Kosher or sea salt
2 Tbsp (30 ml) finely chopped or crushed garlic
1/2 tsp (2 ml) coriander, optional
Combine all ingredients in stainless steel medium saucepan. Bring to a boil and simmer for 15 to 20 minutes, uncovered. May be stored in a lidded jar in refrigerator for up to 1 month. Yield: about 4 cups (1 L). Use on your favorite meat. For oven or barbecue. |
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Contributed by Chef Paul Kirk, author of Championship Barbecue (The Harvard Common Press, 2004) and Ardie A. Davis, Kansas CPM. |
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CERTIFIED MANAGERS AND JUDGES - Gathering for the 25 th annual American Royal Barbecue Sauce, Baste and Rub Contest in America's heartland this fall were three members of the American Academy of Certified Public Managers® (AACPM). The American Royal contest is held annually on the first Saturday in October at the Kemper Arena in Kansas City, Missouri, attracting more than 1,400 participants this year. From left are AACPM Board Member-at-Large and 2005 President-elect Bill Herman of New Hampshire; John Kelly, CPM, retired from the Kansas Department on Aging; and Remus Powers, Ph.B (a.k.a. Ardie Davis, CPM, of Kansas). "Ph. B." stands for Doctorate of Barbecue.
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