A new BBQ sauce

I have a huge love for BBQ and enjoy it with my usual BBQ sauces but lately I've been looking for something different outside of the norm. Although there are tons and tons of BBQ sauces out there and while they all have their own unique spins, they pretty much are all the same. You rarely see a different BBQ sauce being explored, both in restaurants and on the famous 'Food Network'. I want something different! A new change in my eats. More culture. More creativity in the works---from myself and from others. 

So one day....

I think I found my 'it' sauce. Or I know I found my 'it' sauce. How do I know I found it? Because I crave* it all the time now and that's enough to solve this new sauce dilemma! Or at least start my search for more.

*Growing up, my mom used to crack jokes all the time about my cravings and how they = to pregnant women cravings! Ugh! I can't help it! And that is one of the main reasons why I run, ;) besides the fact I actually do love running!

I got this recipe from an Egyptian friend. -I added a couple things to the mix to make it my own without changing its simplicity- At first, I didn't want to try it---WHAT?! The reason for this is because I asked what was in it and the main flavor you get from this sauce is---tahini. And to be honest, I wasn't too fond of it at the time. It's not a bad thing but in my opinion, too much of it is....too much. It's a strong flavor when used to the supreme. I know it's in one of my favorites--hummus, but I prefer it when it's used lightly. Now, things have changed and I appreciate it more. I've enjoyed experimenting with it now in both savory and sweet dishes.

So of course I tried it anyway and it was love from there. You get the hint of tahini but it really isn't overpowering at all. And it goes great with chicken. It's definitely not your typical 'BBQ Sauce' but I strongly urge you all to give it a go. Just once! Then tell me if you agree or disagree. I added the cayenne and garlic for that little hint of spice and I love love garlic so of course it made the cut. Sometimes I add the vinegar and sometimes I don't. Either way it's still a palate pleasing sauce.

Tahini BBQ Sauce Recipe:

1/3-1/2 cup Tahini
2 cups Plain Yogurt
1 Tbsp Vinegar, optional
Juice of 1/2-1 Lemon
Salt, to taste
1-2 tsp Paprika
1/4-1/2 tsp Cayenne
2 cloves of Crushed Garlic or 2 tsp Granulated Garlic Powder
Water, small amount just to achieve liquid consistency
Chopped Parsley

*Note: May need to experiment to your liking and double/triple/leave as is depending on the number of people enjoying this. Nothing is measured exactly when I make this. Some changes may or may not need to be made, depending on your liking.

1) Combine all ingredients and either use as a dip or pour over your meat of choice*.

*I've only had this with chicken. I haven't experimented yet with other meats.

It's time to appreciate the ingredients we have been given in each and every culture in this world.

Will you try this new BBQ sauce recipe?

Peruvian Coca-Cola Chicken

I just got this recipe from a Peruvian mama at work the other day and I had to make it ASAP because it made my mouth water just talking about it. Really simple with few ingredients, but authentic and very tasty Peruvian food. The combination of Japanese and Peruvian is flawless. Peru has a decent number of Asians who have migrated there and have an influence in the Peruvian cuisine. You have the coke flavor with the hint of soy and it comes together naturally and beautifully. I'll be keeping this recipe around.

Peruvian Coca-Cola Chicken

Skinless chicken breast/thighs/legs (any)

Soy sauce

1 onion, finely chopped

Coca-Cola - size depends on how big or small the meal will be

2-3 T. Cornstarch

Rice, to serve


Marinate the chicken in soy sauce for up to 24 hours. Peruvian mama says the longer the better. I went with legs first because I already had some in the freezer.

Heat 2-3 Tbsp of oil in a larget pan. Crisp up the sides of the chicken on the stove before you add anything else since that will be the only time you can do that. You can keep skin on for flavor and then remove later.

Next, take the chicken out of the pan and throw in the finely chopped onion for a few minutes, until translucent, and then add the chicken back in.

On the side, combine a cup of coke with the cornstarch, then pour into the pan. Keeps the cornstarch from clumping in the pan. Then add enough coke to cover the chicken. I used about 2 bottles of coke for this meal.

Let it get to a boil, then lower the heat and let simmer for 45 minutes to an hour, covered, or until chicken is tender and cooked thoroughly. Of course the time changes with the different parts of the chicken.

Pour some of the soy sauce marinade into the pan to season the sauce to your liking. Since the soy sauce touched the raw chicken, keep it on the stove and heat thoroughly.

Serve the chicken with rice and really enjoy this!