SORGHUM VINEGAR RECIPES

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SORGHUM BARBECUE SAUCE RECIPE - BOBBY FLAY | FOOD & WINE



Sorghum Barbecue Sauce Recipe - Bobby Flay | Food & Wine image

Bobby Flay's rich, sweet and tangy barbecue sauce is made with sorghum syrup, which comes from sweet sorghum grass. Slideshow:  Barbecue Sauce Recipes 

Provided by Bobby Flay

Categories     BBQ Sauce

Total Time 30 minutes

Yield Make 1 quart

Number Of Ingredients 7

3 cups ketchup
1 cup pure cane sorghum or sorghum molasses
1/2 cup apple cider vinegar
3 garlic cloves
1 habanero chile, pierced with a knife
Salt
Pepper

Steps:

  • In a medium saucepan, combine all of the ingredients except the salt and pepper. Bring to a boil and simmer over moderate heat, stirring frequently, until thickened and reduced to 4 cups, about 20 minutes. Discard the garlic and habanero and season the barbecue sauce with salt and pepper. Let cool completely, then refrigerate the barbecue sauce until well chilled, about 45 minutes.

ROASTED CARROTS RECIPE WITH PECANS AND SORGHUM | SOUTHERN ...



Roasted Carrots Recipe with Pecans and Sorghum | Southern ... image

A sweet and tangy vinaigrette made with apple cider vinegar and sorghum syrup makes these carrots incredibly flavorful. If you can't find sorghum syrup, use an equal amount of honey or maple syrup. And be sure to choose small carrots. They will roast and caramelize more evenly and have more natural sweetness than larger ones.

Provided by Robby Melvin

Categories     Carrots

Total Time 1 hours 10 minutes

Yield Serves 6

Number Of Ingredients 11

1/2 cup pecan halves
1 tablespoon unsalted butter, melted
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
3 pounds small carrots with tops
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon apple cider vinegar
2 tablespoons sorghum syrup
1 tablespoon thinly sliced fresh chives

Steps:

  • Preheat oven to 350°F. Toss together pecans, butter, paprika, and cayenne on a rimmed baking sheet. Bake until lightly browned and toasted, about 8 minutes. Remove from oven; cool completely on pan, about 15 minutes. Coarsely chop pecans; set aside.
  • Increase oven to 450°F. Peel carrots; trim carrot tops to 1 inch. (Discard the trimmed greens, or reserve for another use.) Toss together trimmed carrots, oil, salt, and pepper in a bowl; spread in a single layer on a rimmed baking sheet. Roast, stirring once, until browned and tender, 30 to 35 minutes. Remove from oven; immediately drizzle hot carrots with vinegar, and toss to coat.
  • Arrange carrots on a serving platter. Drizzle with sorghum syrup; sprinkle with pecans and chives.

More about "sorghum vinegar recipes"

SORGHUM BARBECUE SAUCE RECIPE - BOBBY FLAY | FOOD & WINE
Bobby Flay's rich, sweet and tangy barbecue sauce is made with sorghum syrup, which comes from sweet sorghum grass. Slideshow:  Barbecue Sauce Recipes 
From foodandwine.com
Reviews 5
Total Time 30 minutes
Category BBQ Sauce
  • In a medium saucepan, combine all of the ingredients except the salt and pepper. Bring to a boil and simmer over moderate heat, stirring frequently, until thickened and reduced to 4 cups, about 20 minutes. Discard the garlic and habanero and season the barbecue sauce with salt and pepper. Let cool completely, then refrigerate the barbecue sauce until well chilled, about 45 minutes.
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ROASTED ROOT VEGETABLES WITH SORGHUM AND CIDER RECIPE ...
Sorghum—also known as sorghum molasses—is the distinctive, syrupy by-product of sorghum grain. Look for it in specialty stores and gourmet grocers, or substitute molasses.
From myrecipes.com
Reviews 3.5
Calories 77 calories per serving
  • Combine sorghum and vinegar. Drizzle half of sorghum mixture over carrot mixture, and toss gently to coat. Bake an additional 15 minutes or until vegetables are tender. Drizzle with remaining sorghum mixture. Sprinkle evenly with chopped fresh chives, salt, and freshly ground black pepper.
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