Bernays Sauce: BBQ

Thursday, May 28, 2009

Saucy Fun: Plan Your July 4th in Kansas City!

Tired of the same old, same old July 4th? Then you owe it to yourself to pack up the friends and family and come out to KCRiverFest!

Presented by KCTV/myKSMO TV, the annual KCRiverFest at Richard Berkley Riverfront Park is recognized as the place in Downtown Kansas City to celebrate July 3-4!

Astounding bands (including Julia Othmer, Dan Coyle, The Air Force Shades of Blue Band and many many more,) fantastic food, family activities and breathtaking fireworks make KCRiverFest the natural choice for Independence Day fun.

Sponsored by Friends of the River—Kansas City, a not-for-profit organization dedicated to the preservation, enhancement and protection of the Riverfront, KCRiverFest has drawn international recognition as a finalist for Best Fair/Festival by Special Events Magazine.

KCRiverFest hours are Friday July 3: 3-11 p.m.; Saturday July 4: 1-11 p.m. Ticket Info: $6 for adults, Children 5 and under FREE. Advance discount tickets are available online--click here!

KCRiverFest is a celebration of our culture, heritage, nation and all the elements that combine to make America great. Visit www.KCRiverFest.com for details.

Click here for a quick video of last year's festival.

Come on out and join us in KC--July 4 done right!

Friday, May 22, 2009

Three Day Weekend (BBQ) Sauce

Okay, I just have to ask: how can CNN write about America's best barbecue without even mentioning Kansas City? Come on--no mention of Arthur Bryant's legendary ribs? The renowned Gates BBQ--or the sublime Oklahoma Joe's?

Now, I'm a transplant to Kansas City and I grew up in a decent but far-from-legendary BBQ state (though the best BBQ sandwich I ever had is the Smokestack from Oklahoma City's own Earl's BBQ.); I've had Texas, Arkansas, Tennessee and even British BBQ (don't ask)--and I know you just cannot argue with KC BBQ.

So boo to CNN's lack of foresight on this issue. They deserve any ribbing they get.

Many say the secret is in the sauce. I agree. So, licking my fingers and wishing you a great weekend...see you next week.

The Best Béarnaise Sauce

Courtesy: John Short at EventPros, Inc.

Ingredients:
1 lb 4 oz butter 1/8 tsp peppercorns, crushed 1/8 tsp salt 3 Tbsp tarragon vinegar 2 Tbsp cold water 6 egg yolks 1 Tbsp fresh tarragon cayenne pepperlemon juice
Instructions:
Clarify the butter. Keep it warm but not hot.
Combine the peppercorns, salt, and vinegar in a saucepan. Reduce until dry.
Remove from the heat and add the cold water. Transfer the diluted reduction to a stainless steel bowl.
Add the egg yolks and beat well.
Hold the bowl over a hot-water bath and beat the yolks until they are thickened and creamy. Do not overcook them or they will curdle.
Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm, clarified butter, adding it drop by drop at first. If it becomes too thick to beat before all the butter is added, beat in a little of the tarragon vinegar.
When all the butter has been added, beat in lemon juice to taste and adjust the seasonings with salt and cayenne. If necessary, thin the sauce with a few drops of warm water.
Variations:
For Hollandaise Sauce delete tarragon and tarragon vinegar - replace each with lemon juice
For Mousseline Sauce fold 1 cup whipped cream into basic Hollandaise Sauce
Other variations: Substitute each for tarragon/tarragon vinegar – Paloise Sauce (fresh mint); Maltaise Sauce (orange juice with orange zest); Mikado Sauce (tangerine juice with tangerine zest); Choron Sauce (1/2 cup diced Roma Tomatoes).
Be creative!