Sriracha Barbecue Sauce

A couple months back, Mr Minx and I had a scrumptious meal at PABU, in Harbor East. We basically ate the special Satori prix fixe menu, with an added sashimi course. One of the non-fish courses consisted of two crisp, red chili-glazed chicken wings, and one Berkshire pork baby back rib with a not-too-sweet chili garlic sauce. The rib was tender and juicy, and the sauce added just enough heat and messiness.

When an opportunity to make baby back ribs presented itself, I attempted my own version of the barbecue sauce from PABU. It would be great on chicken and brisket as well as pork.

Sriracha Barbecue Sauce

3 T brown sugar
2 T Sriracha (or more, to taste)
3 T white miso
1 T soy sauce
2 T rice wine vinegar
1 T tomato paste
1 large clove garlic, minced
3 cloves black garlic, minced
1/2 teaspoon ground ginger
1 cup pork or chicken stock
1 T toasted sesame oil

Combine first nine ingredients in a sauce pot over medium heat and stir with until the sugar is melted and the miso and tomato paste have been amalgamated into the mix. Stir in the chicken stock and cook until the mixture thickens into a barbecue sauce consistency, about five minutes. Remove from heat, stir in sesame oil, and allow to cool.

When cool, transfer sauce to a squeeze bottle. Refrigerate until ready to use.

Makes about 1 cup.



Posted on Minxeats.com.

International Sake Day

One of our favorite local restaurants, PABU, is celebrating International Sake Day all through October. On Tuesday, October 1st, they'll kick off Sake Month with the launch of a month-long Sake Happy Hour, featuring complimentary abbreviated Sake 101 classes taught by sake sommelier Tiffany Soto, as well as complimentary sake tastings. The restaurant will also highlight signature sake cocktails like the Cobra Kai and the Super X, and offer special pricing on sake by the glass and bottle. If you're not familiar with sake, these are great introductions to the world of this traditional and delicious Japanese spirit.

Executive Chef Jonah Kim will introduce a sake-influenced version of their award-winning Satori tasting menu to be accompanied by various sake. On Thursday, October 10, PABU will host a Kubota Sake Dinner with limited seating. Kubota has been brewing sake for more than 400 years, and their Senshin, an ultra daiginjo and competition batch sake, will be part of the dinner pairing.

We had the regular Satori tasting menu a while back, and highly recommend it. Here are some photos to whet your whistle.

"happy spoon" & izakaya appetizers
oyster, uni, ikura, ponzu creme fraiche, lotus root, seaweed salad, "goma-ae" with sesame

pabu wing "nagoya style" & pork spare rib
red chili glaze, japanese mayo

skewers grilled over japanese binchotan
tsukune "chicken meatballs," negima, skirt steak, sweet garlic, eringi mushroom

michael's "chicken noodle" soup
ramen noodles, rich chicken broth

And if you don't know what "daiginjo" and "competition batch sake" is, then you might want to enroll in a Sake 101 class. This month, Tiffany Soto will be holding them on October 5th and 12th. For those of you who have already taken the Sake 101, there will be Sake 102 classes held on October 19th and 26th and will cover the art of sake pairings with food.

For more information visit www.pabuizakaya.com or call 410.223.1460. To make reservations for sake education courses or the Kubota Sake Dinner call Shannon Toback at 410.223.1464 or email her at shannon.toback@fourseasons.com.



Posted on Minxeats.com.