Blueberry Barbeque Sauce Blueberries and barbeque reach their seasonal heights simultaneously, yet they’re rarely combined on a plate. Chef Darin Nesbit of Palace Café (host of this Saturday’s special Tales of the Cocktail farmers market lunch) brilliantly combines the trademark local flavor of New Orleans coffee & chicory and tangy local berries for a show-stopping barbeque sauce that’s delicious on roast duck, rotisserie chicken or grilled pork tenderloin.
- 3 pints fresh blueberries
- 1/2 yellow onion, chopped
- 4 tablespoons tomato purée
- 3 bananas, roasted (see Note)
- 1 cup brewed Community Coffee New Orleans blend with chicory
- 1 cup fruit blossom honey
- 1/2 cup Steen’s cane vinegar
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- salt and pepper
- Combine blueberries and onion in a pot and cook over medium heat until onions are translucent.
- Add tomato purée and cook for 5 minutes.
- Add bananas, coffee, honey, and vinegar; mix well. Bring mixture to a simmer.
- Stir in chili powder, cayenne, salt, and pepper.
- Cook for approximately 10 to 15 minutes or until mixture is thick enough to coat a spoon.
- Remove from heat and purée.
Note: To roast bananas
- Preheat oven to 350 degrees.
- Place unpeeled bananas on a baking sheet and roast at 350 degrees for approximately 15 to 20 minutes or until banana skins turn black.
- Remove from oven and cool. Remove banana skins and discard.
Makes 2 quarts
Recipe contributed by Darin Nesbit, The Palace Cafe