In a blender, combine sugar, ketchup, vinegar, water and dry onion.
Blend until smooth.
Grilled Chicken with White BBQ Sauce
4 lb. Boneless Chicken Breast
Parsley leaves, for garnish
White BBQ Sauce
½ c. mayonnaise
¼ c. cider vinegar
2 Tbsp. horseradish
1 Tbsp. lemon juice
¾ tsp. sugar
¼ tsp. cayenne pepper
Heat grill on medium-low. Season chicken all over with 1 ½ teaspoons salt and ½ teaspoon black pepper. Grill chicken, covered, 20 minutes, turning occasionally.
While chicken grills, make White BBQ Sauce. Whisk together all ingredients, along with ¾ teaspoon salt and ½ teaspoon black pepper, until smooth. Makes about 1 ¾ cups.
Place ¾ cup White BBQ Sauce in bowl. Uncover chicken; generously brush with sauce. Turn chicken pieces over. Cook, brushing and turning chicken two more times, 5 minutes or until chicken is cooked through (160°F). Garnish with parsley; serve with remaining sauce.
Sirloin Filet Steaks with Red Wine Sauce
4 Certified Hereford® sirloin fillet steaks
1 Tbps. olive oil
2 Tbps. fine chopped fresh rosemary, divided
2 Tbps. cracked peppercorn blend
2 tsp. kosher salt
¼ cup diced shallots
4 cloves garlic, minced
1 c. cabernet sauvignon (red wine)
1 Tbps. dijon mustard
2 Tbps. butter
3 Tbps. chopped parsley
Salt and pepper to taste
Preheat oven to 350ºF
Heat oil in heavy skillet (not nonstick) over medium-high heat.
Combine 1 tablespoon rosemary, peppercorn and salt in a small bowl.
Season steaks with peppercorn mixture, lightly pressing mixture to steak.
Sear steaks 1-2 minutes on each side.
Place in oven about 5-10 minutes for medium rare or until steaks reach desired doneness.