For this week’s food segment, we host an all-new Takeaway cooking smackdown.
On the menu: Barbecue sauce.
On the mat: Chef Rossi (of the Raging Skillet and Bust Magazine, as well as star of WOMR’s "Bite This") and Cathy Erway (blogger behind noteatingoutinny.com, author of "The Art of Eating In", and host of Heritage Radio Network’s "Let's Eat In").
On everyone’s minds: How will Cathy Erway’s history as a BBQ judge influence her sauce making? Will Chef Rossi’s reputation as “New York’s Wildest Caterer” be evident in her BBQ sauce? What secret ingredients will each of them be bringing to the table? And whose sauce will win The Takeaway’s crown? Recipes after the jump.
Cathy Erway’s Hoisin-Chipotle Barbecue Sauce
Combine and pulse well in a food processor. No need to cook!
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Ms Rossi’s New York (by way of North Florida and South Jersey) Jewish Barbecue sauce
Pour ingredients into a pot. Bring to a boil and then turn down and simmer 20 to 30 minutes. Adjust seasoning with salt and pepper to your liking.