I had a very successful event on Saturday for the Frank Sinatra musical “Hoboken to Hollywood” ending it’s long run at the Edgemar Theatre in Santa Monica. Hoboken will surely be off to bigger and better things. In the meantime, a fantastic celebration hailed the ending of this successful show’s current theatre run and I was lucky enough to cook for the patrons, producers and performers. The menu included: Apple Brined BBQ Chicken with Bourbon BBQ Sauce, Smoky Grilled Tri-tip, Lemon Herb Potato Salad, Vegetable Skewers, Fruit Platters and Chocolate Ganache Cupcakes.

 

 

 

 

 

I received so many compliments on the Bourbon BBQ Sauce, I thought I would share the recipe with you today. I made about 3 Quarts of sauce for the event but here is a recipe for about 1 Quart. Just know that you can multiply and divide it out pretty successfully.

Bourbon BBQ Sauce

2 cup ketchup

1 cup apple juice

1 cup Bourbon- I used Jim Beam

6 Tbsp brown sugar

6 Tbsp light molasses

6 Tbsp apple cider vinegar

4 Tbsp worchestershire

2 Tbsp soy sauce

2 Tbsp Dijon mustard

3 tsp liquid smoke

2 tsp onion powder

2 tsp garlic  powder

1 tsp crushed red pepper

1 tsp ground black pepper

Combine all ingredients and bring to a simmer. Reduce heat to low and simmer, uncovered, for about 30 minutes. Enjoy!

I also received a lot of compliments on the Lemon Herb Potato Salad. This dressing is so easy and surprisingly does not contain any salt or pepper. The rice vinegar, lemon zest and three different herbs are all the flavor this salad needs. I made this potato salad with 18 lbs of potatoes but since you are probably not cooking for 75 people, I will divide it down for you

Lemon Herb Potato Salad- Serves 8-10

Lemon Herb Potato Salad

4 1/2 lbs red skinned potatoes, cut into 1 in pieces

4 1/2 Tbsp unseasoned rice vinegar

1 cup + 1 Tbsp mayonnaisse

4 green onions, thinly sliced

2 celery stalks, cut into 1/3-inch pieces

1/3 cup chopped fresh parsley

1/3 cup chopped fresh basil

1 heaping Tbsp chopped fresh dill

2 1/2 tsp finely grated lemon zest

Cover the potatoes with cold water and bring to a boil. Once the water is boiling add several heavy pinches of salt to season the potatoes as they cook. Cook until fork tender, about 8 minutes, then drain. Meanwhile, combine remaining ingredients to make dressing. While potatoes are still warm add the dressing and stir to combine. Chill potato salad and enjoy!

Thanks for reading! If you enjoy this information become a Fan of Pink Sparrow on Facebook. Ask Chef Jennifer your questions on the Wall and she’ll personally respond to your recipe requests or party needs.