Ingredients
1 cup plain yogurt (Not non-fat.)
1 clove garlic, minced
2 tablespoons fresh cilantro, minced
2 tablespoons fresh mint leaves, minced
Salt and ground black pepper

Instructions
1. Combine first four ingredients in small bowl; season to taste with salt and pepper. Let stand at least 30 minutes to blend flavors.

No photo

Comments
This recipe is from Cook’s Illustrated 2004.  It’s a great, fresh tasting sauce to serve along with Biryani.  Sadly, I forgot to take a picture after topping the Biryani with the sauce!

Ingredients
2 tablespoons olive oil
2 tablespoons canola oil
1 large onion, chopped
2 tablespoons garlic, chopped
1/3 cup packed dark brown sugar
1 1/2 teaspoon ground allspice
3/4 teaspoon dry thyme
3/4 teaspoon black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Pinch cayenne
1/2 cup soy sauce
1/2 cup red wine vinegar

Instructions
1. Heat olive oil and canola oil in a large saucepan over medium heat.  Add onion and garlic, cover and cook, removing lid to stir occasionally, until the onions are softened but not browned, 4 to 6 minutes.  Stir in brown sugar, allspice, thyme, pepper, cloves, cinnamon, and cayenne then remove from heat.  Stir in soy sauce and red wine vinegar.  Cool completely before adding to meat. 

2. Add marinade to meat and refrigerate until ready to cook.  (Marinating times: 15 to 30 minutes for seafood or tofu. 2 to 24 hours for chicken or pork. 4 to 24 hours for steak. Discard used marinade and do not reuse.  This recipe makes enough for about 7 pounds of meat.)

3. Cook chicken in desired method. We grilled it. 



Comments
This recipe is from Healthy Seasonal Recipes and was a huge hit with Art.  Why?  Because Art loves jerk and I don’t due to the heat.  He loved this recipe because it includes lots of the jerk flavors he loves, in a format I can deal with.  Lance and I really enjoyed it too!  This is a very tasty recipe and I’m sure it’ll do well on other meats – not just chicken. 

Shown here with Pineapple Fried Rice.

Ingredients
3 tablespoons olive oil
2 cloves garlic, minced
1 cup ketchup
1/4 cup water
1/4 cup balsamic vinegar (I used pomegranate balsamic.)
1/4 cup brown sugar
2 tablespoons paprika
1 tablespoon chili powder
1 teaspoon cayenne

Instructions
1. Heat oil in saucepan.  Add garlic and cook until fragrant, about 30 seconds.  Add remaining ingredients and reduce heat to low.  Simmer 15 minutes or until thickened. 

Note: Be sure to have all ingredients prepared before adding garlic to pan, it cooks very quickly! 



Comments
This recipe is from about.com.  Due to my fructose issues, I’ve been thinking for some time that I should start working on making my own barbecue sauce and this recipe seemed like a great starting point for that.  It’s very straightforward and simple.  I wasn’t expecting a lot from it and figured it would take a lot of tweaking to get it where I wanted some day.  Much to my surprise, the bbq-sauce expert in the household (Art), loved it.  The rest of us liked it too!  I’m pretty excited that this turned out so well!

This recipe makes about 1 1/2 cups of sauce.

Shown here used in Bacon Wrapped BBQ Chicken.

Ingredients
For the garlic sauce
1 head garlic, peeled and stemmed
1 teaspoon salt
1 tablespoon olive oil
1/4 cup cold water
1 tablespoon parsley

For the potatoes
6 large potatoes, scrubbed and cut into wedges
4 tablespoons olive oil
Salt and pepper, to taste

Instructions
1. Heat oven to 400*F. 

2. Place all garlic sauce ingredients in immersion blender cup and puree. 

3. Toss potato wedges with salt and pepper.  Spread on baking sheet and cover with aluminum foil.  Bake in oven for 45 minutes.  Remove foil and bake 30 minutes more or until potatoes are browned and crispy.  Serve with garlic sauce. 



Comments
This recipe is from Jo Cooks.  I think I used too much garlic because I was using some prepeeled stuff that I’d picked up at the store for another purpose.  I would recommend that you start with about 5 cloves and go from there since it will depend on the strength of your garlic and the size of the cloves.  The way I made the sauce, it was extremely powerful stuff.  I used it later as a rub for lamb and also as a spread for bread which I toasted.  Cooking it mitigates the insane garlic flavor quite a lot.  Raw garlic is potent stuff!  The sauce was delicious on the steak as well and is super versatile.  Assuming you make it in a way you can tolerate!

Shown here with Grilled Skirt Steaks.