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State Fare: You’ll have to hurry to pick up these terrific chef-made BBQ sauces at DFW Central Market stores


Dallas and Fort Worth Central Market stores have added a handful of spring grilling and barbecuing sauces that are worth checking out, but you’ll have to hurry: the “Fire & Spice: A Global Grilling Adventure” ends May 1.

The sauces range from a garlicky South American style chimichurri to a tangy Alabama white barbecue sauce that’s the ideal foil for a crisp-skin roasted chicken. Not up to roasting your own? That’s okay. Central Market sells a terrific $6.99 citrus-and-black-pepper rubbed bird (that’s a buck off during the event) to go with the prepared sauces. Feeling more adventurous? Central Market shared the recipe for their sweet and spicy Korean Ssamjang, North African pier-piri and  and   lemony North African chermoula, that chimichurri and a couple of others with us.

The sauces are an LTO. Most are priced at $4.99 a pound (you’ll find them in the chef-prepared bulk sauces area). Can’t decide which sauce to try? Go with my favorites, the three pictured above: a tangy, slightly sweet ancho chile BBQ sauce, a poblano pesto (try it on a chilled pasta salad) and that white BBQ sauce, whose vinegary zing will make your chicken sing.

Barbecue Sauces:
(All $4.99 a pound)
Alabama White BBQ Sauce
Ancho Guajillo Chile Sauve
Asian BBQ Sauce
Carolina Gold BBQ Sauce
Eastern Carolina BBQ Sauce
Chipotle BBQ Sauce
Memphis BBQ Sauce
Texas BBQ Sauce

Pesto:
Basil Pesto $9.99 lb
Cilantro Pecan Pesto $9.99 lb
Poblano Chili Pesto $6.99 lb
Sundried Tomato Pesto $11.99 lb
Teriyaki Sauce $4.99 lb
Chimichurri Sauce $5.99 lb

Marinades:
Honey Garlic Marinade $5.99 lb
Sesame Marinade $5.99 lb

RECIPES

Korean Ssamjang

1⁄4 cup fermented soybean paste (doenjang) 1-2 tsp. Korean red chile paste (gochujang) 1 garlic clove, minced
1 scallion, chopped
1 tsp. honey
2 tsp. roasted sesame oil
1 tsp. sesame seeds, toasted

Combine all ingredients in a bowl, adjusting the amount of chile paste to taste. 2. Use immediately or cover and refrigerate for up to 1 week.
Pair With: Shaved beef, ribs, and chicken thighs. (include beef, pork, chicken icons)

Greek Tzatziki

1 European cucumber, finely grated
1⁄4 cup salt
2 cups Greek yogurt
2-3 garlic cloves, mashed to paste with 1⁄4 tsp. salt 2 Tbsp. fresh mint
Salt and pepper for seasoning
2 Tbsp. extra virgin olive oil (optional)

1. Toss cucumber with 1⁄4 cup salt, and let it wilt in a colander in the sink for 15-30 minutes. Rinse and drain on paper towels.
2. Beat together the yogurt, garlic, mint, and salt and pepper to taste.
3. Garnish with olive oil.
Pair With: Any of our Market kabobs! (chicken, beef, lamb icons)

Chimichurri

1 head garlic, separated into cloves and peeled 1 cup packed, fresh, flat-leaf parsley leaves
1 cup fresh oregano leaves
2 tsp. crushed red pepper flakes
1⁄4 cup red wine vinegar
1 Tbsp. coarse salt
1⁄2 cup extra virgin olive oil

1. Mince garlic very finely and put in a medium-sized bowl.
2. Mince parsley and oregano and add to the garlic along with the red pepper flakes.
3. Whisk in the red wine vinegar, then the olive oil, followed by the salt.
4. Transfer to a jar and refrigerate. Let the flavors mingle for at least a day before serving. The sauce can be kept refrigerated for up to 3 weeks.
Pair With: Everything off the grill, especially beef and salmon. (beef and fish icon)

Chermoula

1 lb. small tomatillos, husks removed, rinsed (optional)
1 tsp. cumin seeds
1/3 cup coarsely chopped flat-leaf parsley
1/3 cup coarsely chopped cilantro leaves and tender stems 3 cloves garlic, peeled and chopped
1 tsp. smoked paprika
1-2 tsp. fresh lemon juice
6-8 Tbsp. olive oil
1⁄2 tsp. salt
1⁄2 tsp. chile paste (or 1⁄2-1 fresh chile, seeded and chopped)

1. Prepare grill for medium heat. Toss tomatillos on a rimmed baking sheet with 2 Tbsp. oil; season with salt. Grill, turning occasionally, until insides are jammy and skins are blackened, 15–20 minutes. Transfer to a sieve set over a bowl and let cool; discard liquid that drains into bowl.
2. Sprinkle cumin seeds in a skillet and toast them over medium to high heat, stirring, until they smell fragrant, 1-2 minutes. Set aside.
3. In the bowl of a mini-chopper or food processor, place the tomatillos, parsley, cilantro, garlic, smoked paprika, 1 tsp. lemon juice, 6 Tbsp. olive oil, salt, chile paste, and toasted cumin. Grind until smooth.
4. Taste and add the additional teaspoon of lemon juice and the rest of the olive oil (or more), if necessary, so the sauce is a loose paste.
Pair With: Pork, chicken, and fish. (include icons)

Piri-Piri

4-8 fresh, hot chiles, depending on the heat 2 garlic cloves, minced
Juice of 1 lemon
Pinch of salt
1⁄2-1 cup extra virgin olive oil, depending on desired consistency

1. Coarsely chop the peppers and discard stems.
2. Place the chiles and their seeds, garlic, lemon juice, salt, and as much of the oil as you wish in a food processor fitted with a metal blade and purée. Transfer to a jar and refrigerate for several days before using.
3. You can strain the mixture and return it to the jar or use as-is for a bit of texture. Sauce will keep in the refrigerator for 1 month.
Pair with: Chicken, pork, ribs, and shrimp. (chicken, pork, and shrimp icons)

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