FOLLOW CHEF RICHARD THIS SPRING AND SUMMER

Be on the look out for where the Educator of "Que" will be this spring and summer. Lots of classes coming up at MBQI (CCKC) and Smoke N Fire. Newsletter will be out soon for the Culinary Center and Chef Richard has added NEW classes on smoking and grilling. Plus some unique demos throughout the city.

SMOKEFEST will be the 12th of May this year at CCKC/MQBI in downtown Overland Park. Come watch as I regian my Pulled Pork Golden Pig Award.

Also, I will be at Smoke N Fire for 3 out of 4 Saturday's during National BBQ Month (1st, 3rd & 4th Saturday, so make sure you come out.

I look forward to seeing everyone.

Have an Smokn' Spring!

Chef Richard

Educator of "Que"

Homemade English Steak Sauce

Homemade English Steak Sauce 

1 1/2 pints

 2 oz.        Orange Juice, fresh

4 oz.        Raisins

3 oz.        Dried Dates, pitted, chopped

4 oz.       Worcestershire Sauce

4 oz.       Balsamic Vinegar

2 TB.      Stone Ground Mustard

4 TB.     Tomato Puree

4 TB.    Tomato Ketchup

2 TB.    Chili Sauce

1 TB.    Dark Corn Syrup

1 tsp.    Black Pepper, medium grind

Special note:

This excellent sauce is a nice reward for your backyard grilled steaks. And you can tell your friends you made it yourself!

Preparation:

Combine all the ingredients in a heavy sauce pan and bring the mixture to a boil, reduce the heat and simmer for about 20 minutes. Remove from the heat. Allow too cool slightly, than place in a food processor and puree until very smooth. Cool down and refrigerate until needed.

Will hold for 2-3 weeks.

Approximated Preparation Time: 45 minutes