Category: Sauces



1 cup fresh basil leaves. 3 cloves garlic, peeled. 3 tablespoons pine nuts. 1/3 cup freshly grated Parmesan. Kosher salt and freshly ground black pepper, to taste. 1/3 cup olive oil.



½ Cup Water
½ Tsp Salt
2 tbsp red or white wine vinegar
1 cup chopped parsley or cilantro
2 garlic cloves, minced (can do more garlic if you like)
Pinch Red pepper flakes (can do more depending on your taste)
2 tbsp olive oil
Black pepper to taste
Oregano to taste
Basil to taste

Combine the water and ½ tsp of salt in a bowl and microwave for 30 seconds. Stir so the salt dissolves. Mix in vinegar, parsley, garlic, pepper flakes, oregano, basil, black pepper. Slowly drizzle in 2 tbsp of the olive oil, stirring to incorporate. Since the water is typically still warm, I usually put it in the fridge for about 20 minutes so it cools and everything “soaks in.” Everything here is to taste, so if you want to add more of something, or less of something, go ahead. I usually test it with a piece of bread to see if I got the taste right. Be careful with the vinegar though. I usually add 1 tbsp, then apply more if I need it

Peach Barbecue Sauce

Peach Barbecue Sauce

PeachBBQSauceAnother great recipe from Chef Tom Reinhart

Prep Time: 5 minutes

Total Time: 10 minutes

Yield: 2 cups

Peach Barbecue Sauce

A sweet and smoky combination of peaches and bourbon that perfectly complements grilled and barbecued pork. It is readily adaptable to any fruit – substitute the peach preserves with blackberry, apple, apricot, or orange.


  • 1 cup peach preserves
  • 1 cup tomato ketchup
  • 2 tsp apple cider vinegar
  • 4 tsp lemon juice
  • 4 tsp molasses
  • 2 tsp yellow mustard
  • 2 tsp bourbon whiskey
  • 1 tsp siracha sauce (more or less to taste)
  • 1/2 tsp liquid smoke
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp ground ginger
  • as needed water (thin to desired consistency)


  1. In a medium sauce pan, combine all of the ingredients and stir well.
  2. Simmer for 3 minutes over a low heat to combine the flavors. DO NOT BOIL.
  3. If you desire a smooth consistency sauce, purée (very carefully) in a blender or food processor.
  4. Use immediately or cool and store in an airtight container in the refrigerator for up to 7 days.


I used peach preserves so that the sauce can be made year round. It leaves large chunks of fruit in the sauce (that personally, I like).

If you prefer a smoother sauces, puree it in a blender or food processor.

Joppo Pico de Gallo

Joppo Pico de Gallo

In Mexican cuisine,  pico de gallo , also called salsa fresca, is a fresh, uncooked condiment made from chopped tomato, white onion, and chiles (typically jalapenos or serranos). Other ingredients may also be added, such as lime juice and/or apple cider vinegar, fresh cilantro (coriander leaf), cucumber, radish, or firm fruit such as mango.  Señor Joppo’s version of this tortilla chip dip is exquito!


  • 4 tomatoes, chopped
  • 1 medium sweet white onion, chopped
  • 1/2 yellow pepper, chopped
  • 1 lime, squeezed
  • 4 garlic cloves, chopped
  • 1/4 cup of cilantro, finely chopped
  • 1 shot of Tequila
  • tortilla chips


Find your favorite serving bowl, throw it all in, well don’t throw in the Tortilla chips.   🙂  Stir it up!  Find a larger serving bowl, and throw the tortilla chips in it.  Add in your fav taco or fajitas and it’s a meal!  We suggest you give the Texican spiced corn on the cob a try.   All you need now is a refreshing glass of Sunrise Sangria for the perfect Mexican Fiesta!  Ole’

North Carolina Vinegar Sauce

North Carolina Vinegar Sauce

Maybe your favorite grilled food isn’t a marinated steak, or a juicy hamburger.   Pulled pork off the grill is also a huge favorite.  Slow cook or smoke your cut of pork on the grill/smoker, and then smother it in this different but really good sauce for a surprise for the family.  It’s delicious!


  • 1/2 cup apple cider
  • 1 tbs firmly packed brown sugar
  • 1 1/2 cups white vinegar
  • 1 tbs paprika
  • 1 tbs cayenne pepper
  • 2 tsp salt
  • 1 tsp coarse-ground white pepper
  • 1 tbs powdered mustard

Makes about 2 cups


Blend the apple cider and brown sugar in a sauce pan over medium heat, stirring often until the brown sugar completely dissolves.  Remove from heat and stir in vinegar, paprika, cayenne pepper, salt and pepper.  Cover and refrigerate if not using right away.


God bless America!!!!  Happy July 4 everyone!!!!!

BBQ Bob’s Jerk Recipe

BBQ Bob’s Jerk Recipe

BBQ Bob makin' Jerk Steak for Shaggy and gang on Fox 17

Invented for Shaggy, Rayvon, Rossi, & DJQ

  • 6 Steaks ( may substitute with venison, elk, or any type of meat)
  • Jamaican Jerk Dry Rub ( any brand)
  • 2 Habanero Peppers
  • 1 Vidalia Onion ( or sweet )
  • 2/3 Cup of chopped carrots
  • 1 Cup of water
  • 3 minced garlic cloves
  • 1 Cup rice vinegar

Side serving: 2 Bags of Sweet Potato Chips

Rub steaks with Jerk Rub and rest until meat is at room temperature.

Combine vegetables, water and vinegar in sauce pan.  Bring to a simmer for 20 minutes or until reduced to about half.

Pour into blender and puree.

Grill steaks to desired level.  Rest 5 minutes and drizzle sauce onto steaks before serving.  Add chips to compliment.

Enjoy with some great music from Shaggy and the boys.

Ranch Cucumber Sauce for Steaks

Ranch Cucumber Sauce for Steaks

Last week, Jop talked to you all about a Ranch Steak, with an interesting sauce to top it off.  Several of you have asked for the recipe, so here it is!  Enjoy!  This is light, and very tasty. 


  • 1 cup of finely chopped  cucumber (To easily seed a cucumber, cut it lengthwise in half and use the tip of a teaspoon to scrape out the seeds)
  • 1/2 cup of your favorite ranch dressing
  • 1 small tomato, seeded, diced


Combine cucumber, tomato and dressing in small bowl.

Grill your favorite steaks.  We like to coat the steaks in some garlic pepper for taste.

Drizzle the Ranch sauce over the steaks for a yummy new taste.




Grilled Lamb Chops with Blackberry Relish

Grilled Lamb Chops with Blackberry Relish

The Joppie’s found this recipe by Bobby Flay.  This weekend we thawed six tender lamb chops, and decided to try this relish.  We could not find a small sprig of fresh mint, so we substituted McCormick® Mint Flakes.  The taste of the sweet blackberries, mint, and the slight spice of the horseradish made for an amazing combination of flavors.  We loved this and highly recommend it.


  • 2 cups blackberries
  • 2 tablespoons sugar
  • 1 tablespoon chopped mint
  • 1 tablespoon drained prepared horseradish
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • Eight 4 to 5 ounce loin lamb chops (1 inch thick, trimmed)


In a medium saucepan, cook the blackberries with the sugar over moderately high heat until they are softened but still hold their shape, about 5 minutes.  Transfer to a bowl and stir in the mint, horseradish, lime juice and 1 tablespoon of olive oil.  Season with salt and pepper and let cool.

Light a grill or preheat a grill pan.  Brush the lamb chops with olive oil and season with salt and pepper.  Grill over a medium-hot fire until medium rare, about 2 minutes per side.  Serve with the blackberry relish.

Note:  You can make the relish ahead of time.  It can be refrigerated for 2 days.  Let it return to room temperature before serving.

Low Carb BBQ Sauce

Low Carb BBQ Sauce

How many of us have gone to the doctor (especially if you are of the over 40 persuasion) and were told to lose some weight?  Have you been to these Dietician specialists, and see what they recommend for losing weight?  Meat the size of a deck of cards?  Seriously?   In addition, the number of Carbohydrates they allow is excruciatingly low.  In the Joppie house, we recently began to count our carbs, and follow the plan, and it’s tough!  And how does my husband, whatever he goes by, Croppy, Hoppy, or is it Choppy Joppie, do when he is one of the GrillinGuys????

Well this recipe sounds perfect!  And anything with Bacon is A-Ok with us!

Low Car BBQ Sauce 

Here is your shopping list:

  • 1 large onion chopped
  • 2 minced garlic cloves
  • 2 six-ounce cans of tomato paste
  • ½ cup sugar-free ketchup
  • 6 tablespoons of any mustard
  • 2 – 12 ounce cans of diet Coke or diet Dr. Pepper
  • 1 cup of water
  • 2 tablespoons of Worcestershire sauce
  • 5 strips of bacon

First, fry bacon in a large saucepan, then add the onion and cook over medium heat for 4 minutes.  Add the garlic and stir it well for 30-45 seconds.  Add the rest of the ingredients and mix thoroughly, and allow the sauce to simmer on low heat for 20 minutes. Be careful to stir it often to keep it from scorching.

Store it in your refrigerator until you are ready to use it.  You can play with some other spices such as:

Cumin, Paprika, Coriander, Lemon Peel or whatever you like.

Enjoy it with no guilt!

How to Grill Lamb Chops

How to Grill Lamb Chops

There is probably no easier way to cook lamp chops than grilling, and you can do it two ways: You can cook each chop individually, or grill the whole rack and slice it after cooking.

  • Check to see if the chops or rack has been trimmed of excess meat and tissue around the bones. You can leave this on if you wish, but most cooks remove it.
  • Use a small knife to trim the rack, cutting away the layer of fat and connective tissue that surrounds the bone above the loin. Use the sharp edge of the knife to scrape each bone clean of the tough membrane that surrounds it. Finally, trim the remaining loin of excess fat, leaving a 1/8-inch-thick layer.
  • If you’re doing this a day or two ahead, prepare your marinade and marinate the lamb in the refrigerator until needed. The marinade will add flavor to the meat.  See our link here for a Blackberry Mint Syrup that is delicious.
  • Prepare a hot grill fire.
  • Season the lamb on all sides with salt and pepper or the seasoning of your choice.  See for a delicious rub.
  • When the grill is hot, use tongs and a paper towel to apply a slight sheen of oil to the grill grate. This will help prevent sticking and will promote forming grill marks on the meat.
  • Add the lamb immediately. If grilling a whole rack, start the lamb with the meat side down.
  • Grill individual chops about 2 minutes or less per side, turning only once. These will cook quickly and are best if kept at medium-rare or under. Taste or cut into one to make sure.
  • Cook the whole rack for about 3 minutes per side at slightly lower heat, turning two or three times. Check for doneness with an instant-read thermometer (125 to 130 degrees F is medium-rare), or use a knife to cut off an end piece.

Easy Peasy….