Ryan Zagor, the executive chef at the Beverly Hills Grill, offers up a favorite recipe for this time of year. “It goes great with grilled foods or just vegetables and it is super-easy,” he says. “I use it on shrimp, steak, chicken, corn on the cob, and vegetable kabobs for my vegetarian daughter, Madison.” The Wyandotte family also includes wife Heather and daughters Autumn and Rianne. Zagor also uses the sauce “a lot at home grilling or at Haas Lake, fishing and camping with my family. It is one of those sauces that can go with just about anything.”
Ginger Barbeque glaze (Yields 2 ½ cups)
Ingredients
3 cups apple cider vinegar
1 cup ketchup
1 cup honey
3 tablespoons Tabasco sauce (or less, to taste; 3 has a small bite)
8 garlic cloves, minced
4 tablespoons peeled ginger, minced
2 teaspoons kosher salt
Directions
Mix all ingredients together in 2 ½ quart heavy bottomed saucepan. Simmer uncovered, stirring occasionally, until it is reduced to 2 ½ cups and a “glaze” thickness. Stir often toward the end to prevent sticking. This glaze can be used hot or cold.
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