Aunt Lilly's BBQ Sauce

Serves 6:
1 rack spare ribs (4-5 lbs)

Glaze:
1/2 chopped onion
1 T oil
3.5 c ketchup
1 1/3 cups brown sugar, packed
2 bay leaves

1. Boil pork ribs until no longer pink, about 25 minutes.
2. Saute onion in oil for about 5 minutes.
3. Add remaining ingredients, bring to boil, and then simmer over low heat for about 30 minutes.
4. Drain ribs, brush with glaze on all sides, and cook on BBQ turning and reglazing every 5 minutes.

Bechamel Sauce

Cook Time: 20 minutes

Ingredients:

• 2 cans of evaporated milk (14.5 ounce cans)
• 8 tablespoons of cornstarch (or cornflour)
• 4 cups of water
• 2 eggs, beaten
• 1/2 cup of grated kefalotyri cheese (or pecorino)
• 1 tablespoon of butter-flavored vegetable shortening or butter
• 1 teaspoon of salt
• pinch of grated nutmeg

Preparation:

In a large saucepan, bring the water to a boil. Once it boils, dissolve the cornstarch in one can of evaporated milk, and add to the water, stirring briskly with a wire whisk. Lower the heat to medium and add the second can of milk, the salt, and shortening or butter. Continue to whisk until the sauce thickens. Add the beaten eggs and nutmeg, whisking very quickly (so the eggs don't cook) until well blended. Remove from the heat, stir in the cheese, mix well and set aside, covered, until ready to use.
Yield: enough for one complete 11 x 14 x 3 pan of moussaka or pastitsio (about 7 cups).
Storage & Reheating
Béchamel can be refrigerated for one day (not more). It can be reheated using a double boiler (stirring constantly) or in the microwave, covered, vented, on medium power. Microwave time depends on the amount to be reheated and the microwave's wattage, so check every couple of minutes.

Tomato Sauce

• 4 tablespoons olive oil
• 1 onion, chopped
• 3 tomatoes, chopped
• 1 tablespoon tomato puree
• 1 cup chicken stock
• fresh basil
  
• salt and pepper to taste

DIRECTIONS

1. In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, chicken stock, salt and pepper. Reduce heat and simmer until reduced to a nice thick consistency. Stir in basil and let cook a few minutes more.
   

Chimichurri Sauce

A savory condiment ubiquitous to the cuisine of Argentina, chimichurri packs a flavorful punch. It's found on virtually every Argentine dining table, where its culinary role is similar to that of ketchup in the United States. There are many versions of chimichurri, but the primary ingredients are always fresh herbs, spicy chili, oil and vinegar, with a texture ranging from smooth to salsalike. This piquant sauce is delicious paired with grilled steak.

Ingredients:

3/4 cup chopped fresh flat-leaf parsley
3 Tbs. chopped fresh cilantro
6 garlic cloves, chopped
1/3 cup red wine vinegar
1/2 cup extra-virgin olive oil
2 tsp. salt
1/2 tsp. red pepper flakes
Freshly ground black pepper, to taste

Directions:

In a bowl, whisk together the parsley, cilantro, garlic, vinegar, olive oil, salt, red pepper flakes and black pepper. Use the sauce immediately, or cover and refrigerate for up to 4 hours. Bring to room temperature before serving. Makes 1 cup.

Williams-Sonoma Kitchen.