Chai Time

A while back I had posted about my love for the Shah-family chai, and now I'm excited to share the recipe. I'm in the habit of picking up ginger and mint with each trip to the grocery store so that I can make the tea on a regular basis.

Ingredients

• 1 cup water
• 1/2 cup milk
• 1 tbsp. Wagh Bhakri brand tea, a granular black tea found at Indian grocery stores
• 1 tbsp. sugar
• 1 inch ginger, peeled and finely grated
• 6 fresh mint leaves

Makes 3 cups

In a small saucepan, combine the water, milk, tea, sugar, and ginger. Bring to a boil over medium heat, stirring occasionally. Once the tea reaches a boil, reduce heat and stir in the mint leaves. Return the tea to a boil and then promptly remove from heat. Strain tea and add more milk and sugar to your desired taste.

Saucy Chick

I'm not sure where Bonne-Maman first came across this BBQ sauce recipe (possibly from a magazine clipping) but she's been making it for so long that it has become a family staple. The smell of this tangy sauce conjures memories of the backyard barbeques we used to have at her house in North Brunswick.

Makes 1 cup (Serves 2)

1/4 cup cider vinegar
1/4 cup water
2 tsp brown sugar
1 tsp mustard
1 1/2 tsp salt
1/4 tsp black pepper
2 tsp lemon juice
1 large onion (sliced in half, then in thin half-rings)
1/4 cup salted butter
1/2 cup ketchup
1/2 tsp Worcestershire sauce

Place the vinegar, water, sugar, mustard, salt, pepper, lemon juice, onion and butter in a small saucepan. Stir together and simmer uncovered on low heat for 20 minutes, stirring occasionally.

Stir in ketchup and Worcestershire sauce. Bring back to a simmer and serve over grilled chicken. If you find the sauce to be too thick or too tangy, add a little more water to loosen it up and mellow the flavor.

A Very Nice Dinner

Bonne-Maman prepared the perfect meal before our send-off to Nice: A classic salade nicoise (with potatoes), bread, cheese, and red wine.