A Match Made in Heaven - Big Y® World Class Market®

It’s a warm summer day. Friends and family have gathered, sipping cool beverages. But everyone is just a bit distracted by the mouthwatering aroma from the sizzling barbecue. Is there anything more heavenly than the smell of a great barbecue on a summer day?

Well, yes there is — it’s the taste of a great barbecue, when you’ve made it just right. And what better way to take your grilled meals from good to great than adding the right barbecue sauce as a complement to each dish. These recipes for homemade barbecue sauces are just the thing to highlight the main attraction, whether it’s pork, chicken, fish or steaks. The minute your family and guests taste the final result, they’ll agree — it’s the perfect flavor combination.

Steak with Hoisin Sauce

Hoisin Sauce:

¹⁄4 cup hoisin sauce

2 Tbsp. rice vinegar

1 clove garlic, minced

2 Tbsp. Big Y ketchup

2 Tbsp. Big Y Dijon-style mustard

3 Tbsp. Big Y hone

1 tsp. cayenne

¹⁄2 tsp. ground cumin

tsp. Worcestershire sauce

- Big Y salt and pepper to taste

Steak:

2 porterhouse steaks, each 1¹⁄2 in. thick (about 3 lb. total), trimmed to ¹⁄8 in. fat

- Kosher salt and fresh ground pepper to taste

- Big Y nonstick cooking spray

In a small bowl, mix together all sauce ingredients; set aside.

Sprinkle both sides of each steak with Kosher salt and pepper to taste. Coat grill rack with cooking spray and preheat with one side on medium heat and one side on high heat. Place steaks on grill rack over high heat and grill for 3 minutes on each side. Turn steaks and place over medium heat and grill for 10 minutes on each side or until desired degree of doneness. Place on a platter and let stand 5 minutes. Once cool, lightly brush each steak with some hoisin sauce. Cut off strip and tenderloin pieces and slice them crosswise about ¹⁄3 in. thick. Serve immediately with additional hoisin sauce.

Makes 10 (approximately 4-oz. beef and 1½ Tbsp. sauce) servings.

Nutritional Information Per Serving:
Calories: 370 (Calories from Fat: 230); Total Fat: 25g (Saturated Fat: 10g); Cholesterol: 80mg; Protein: 27g; Total Carbohydrates: 9g; Dietary Fiber: 0g; Sodium: 270mg

For the juiciest, most flavorful beef, try Black Angus beef — available at Big Y’s Neighborhood Butcher Shop.

Barbecued Pork Loin

Barbecue Sauce:

1¹⁄2 cups water

1 cup Big Y cider vinegar

¹⁄2 cup Big Y tomato paste

1 Tbsp. Big Y yellow mustard

¹⁄3 cup Big Y dark brown sugar, packed

¹⁄3 cup Big Y honey

1 tsp. liquid smoke, hickory flavored

1¹⁄2 tsp. Big Y salt

¹⁄2 tsp. onion powder

¹⁄4 tsp. Big Y garlic powder

¹⁄4 tsp. Big Y paprika

Pork Loin:

- Big Y nonstick cooking spray

boneless, center cut pork loin steaks

In a medium saucepan over medium heat, combine all sauce ingredients (through paprika). Bring to a boil, then reduce heat and simmer, stirring often, for 45 to 60 minutes or until thickened. Set aside until ready to use.

Oil grill rack with nonstick cooking spray and preheat to medium heat. Place pork loin steaks on the grill and cook for 12 to 15 minutes, turning once, until no longer pink in the middle. Brush with barbecue sauce during the last 10 minutes of cooking.

Makes 6 (1-pork loin) servings.

Nutritional Information Per Serving:

Calories: 180 (Calories from Fat: 60); Total Fat: 7g (Saturated Fat: 2.5g); Cholesterol: 65mg; Protein: 24g; Total Carbohydrates: 6g; Dietary Fiber: 0g; Sodium: 320mg

Salmon with Sweet & Sour Sauce

Sweet & Sour Sauce:

8-oz. can pineapple juice

¹⁄4 cup Big Y ketchup

2 Tbsp. Big Y brown sugar

2 Tbsp. Big Y honey

¹⁄4 cup Big Y white vinegar

¹⁄2 tsp. Big Y garlic powder

¹⁄4 tsp. mustard powder

Tbsp. Worcestershire sauce

¹⁄2 tsp. Big Y ground ginger

1¹⁄2 Tbsp. cornstarch

In a medium saucepan over medium heat, combine all sauce ingredients. Cook, whisking constantly, for 10 minutes or until thickened; set aside. Reserve a ¹⁄4 cup for serving with cooked salmon.

Salmon:

2 7- to 8-oz. salmon steaks (about 3⁄4 in. thick each), fresh from the North Atlantic Seafood Co.

Big Y salt and pepper to taste

Preheat grill to medium-high heat.

Salt and pepper both salmon fillets. Generously brush 1 side of each salmon fillet with prepared sauce and place on the grill, sauce side down. Grill salmon for 4 minutes or until sauce is slightly charred. Brush side facing up with sauce, turn over and grill for 5 minutes or until sauce is slightly charred and salmon is just opaque in center; transfer to a serving platter. Serve with reserved sauce.

Makes 2 (7- to 8-oz. salmon) servings.

Nutritional Information Per Serving: (without additional sauce)

Calories: 360 (Calories from Fat: 120);Total Fat: 13g (Saturated Fat: 3g); Cholesterol: 100mg; Protein: 49g;Total Carbohydrates: 8g; Dietary Fiber: 0g;Sodium: 160mg

Preparing Fresh Shrimp

1. Prepare shrimp by removing shells first: Start by pulling off the legs, which will loosen the shell.

2. You can then insert a finger between shell and meat, pulling it free. Leave tail attached, if desired.

3. Remove vein with a small utility knife by making a shallow cut down back of shrimp to expose the vein.

4. Once vein is exposed, pull it out with the utility knife, a toothpick or tine of a fork.

Visit Big Y’s North Atlantic Seafood Co. for a complete selection of the finest, freshest seafood guaranteed!

Shrimp with ThaiPeanut Sauce

Shrimp:

1 large clove garlic, crushed
Big Y salt to taste
juice of 1 lemon
¹⁄4 cup World Classics Trading Co. olive oil
2 pounds jumbo shrimp, shelled anddeveined, tails left on

Peanut Sauce:

¹⁄2 cup reduced fat creamy peanut butter

¹⁄4 cup hot water

2 Tbsp. low sodium soy sauce

2 Tbsp. sesame oil

1 Tbsp. Big Y cider vinegar

1 Tbsp. Big Y honey

2 Tbsp. fresh cilantro, minced

1 tsp. garlic, minced

2 tsp. Big Y sugar

1 tsp. red pepper flakes

In a large, resealable food storage bag, combine garlic, salt, lemon juice and olive oil. Add shrimp, seal and shake to coat well. Refrigerate for 1 hour.

In a small bowl, combine all sauce ingredients and blend with a fork until smooth. Set aside until ready to use.

Place grill rack 5 to 6 inches from heat and preheat to medium-high.

Thread marinated shrimp onto skewers, leaving a little space in between each shrimp to ensure even cooking. Grill, turning frequently, for 12 to 15 minutes or until shrimp are red and opaque and cooked through. Serve with peanut sauce.

Makes 4 (approximately 8-ounces shrimp and 2 Tbsp. sauce) servings.

Nutritional Information Per Serving:

Calories: 390 (Calories from Fat: 150); Total Fat: 16g (Saturated Fat: 3g); Cholesterol: 440mg; Protein: 51g; Total Carbohydrates: 9g; Dietary Fiber: 0g; Sodium: 700mg

Bourbon Chicken

Chicken:

6 boneless, skinless Smart Chicken® breasts

¹⁄4 cup bourbon

2 Tbsp. World Classics Trading Co. olive oil

2 Tbsp. low sodium soy sauce

1 Tbsp. fresh ginger, minced

1 Tbsp. lemon peel, finely grated

2 Tbsp. fresh lemon juice

1 Tbsp. paprika

Big Y salt and pepper to taste

Bourbon Sauce:

2¹⁄2 Tbsp. Big Y cider vinegar

3 Tbsp. molasses

2 Tbsp. Asian chili sauce

¹⁄2 cup Big Y Dijon-style mustard

¹⁄2 cup Big Y maple syrup

2 Tbsp. bourbon

2 tsp. low sodium soy sauce

Big Y nonstick cooking spray

In a large bowl, combine chicken breasts with the next 9 ingredients (through salt and pepper); toss well. Cover and marinate in the refrigerator for 3 hours.

In a medium bowl, combine sauce ingredients. Mix well to combine; set aside.

Oil grill rack with nonstick cooking spray. Set rack 5 to 6 inches from heat and preheat to medium-high. Remove chicken from marinade and grill for 3 minutes on each side. Reduce heat to low and continue grilling for 10 minutes or until no longer pink in the middle. Serve with bourbon sauce.

Makes 6 (1-chicken breast and 1¹⁄2 Tbsp. sauce) servings.

Nutritional Information Per Serving:

Calories: 200 (Calories from Fat: 50); Total Fat: 6g (Saturated Fat: 1g); Cholesterol: 65mg; Protein: 24g; Total Carbohydrates: 9g; Dietary Fiber: 0g; Sodium: 320mg

For Crispy, Tender Vegetables

Cut small and irregularly shaped veggies into similar-size pieces, and place on heavy duty foil on the grill. Lift foil edges to hold a tablespoon of water and a pat of butter; then salt and pepper to taste. Close top and ends securely, leaving space for steam expansion. Turn the food once, halfway through grilling time.

Brush larger vegetables with oil; add salt and pepper, and place directly on the grill. Cut large tomatoes in half; slice zucchini, squash and eggplant lengthwise and turn once while cooking.

Visit your neighborhood Big Y for a wide selection of the finest meats and poultry, and the freshest produce.

Be Careful not to Overcook!

A common problem with grilling is the crusty, overcooked meats or mushy, shriveled vegetables that can result from overcooking. Be sure you are cooking food such as steaks, burgers, chicken breasts, vegetables and kabobs over direct heat, while cooking whole chickens, turkeys, briskets, roasts and ribs over indirect heat to prevent burning (or undercooking). And be careful to apply your barbecue sauce during the last few minutes of the cooking time; the sugars in the sauce can burn and turn black and crusty when overcooked. Give it a try — you’ll be amazed at how good your food tastes!