Makes about 3 cups.

Note: This sauce is delicious with chicken, but also good with pork or ham. From Joyce White.

• 2 c. (153/4 -oz. can) crushed tomatoes, undrained

• 12 oz. beer

• 2 tbsp. prepared mustard, or more if desired

• 1/4 c. Worcestershire sauce

• 1/4 c. packed dark brown sugar or mild molasses

• 1/4 c. cider vinegar

• 1/4 c. orange or pineapple juice

• 1 tbsp. peanut or vegetable oil

• 1 tbsp. soy sauce, or more if desired

• 11/2 tsp. finely chopped fresh oregano, or 1 teaspoon dried oregano

• 1 chile, such as jalapeño, or more if desired, cored and finely chopped

• 1 or 2 garlic cloves, crushed

• Freshly ground black pepper

• Pinch of salt, if needed


Pour the tomatoes into a heavy medium-size saucepan. Using a fork or knife, break up the tomatoes into little pieces. Add the remaining ingredients into the pan: the beer, mustard, Worcestershire sauce, sugar or molasses, vinegar, orange of pineapple juice, oil, soy sauce, oregano, chile pepper, garlic and black pepper, and salt if desired.

Bring the mixture to a gentle boil, stir briskly, and then using a fork, break the tomatoes into small pieces. Reduce heat to simmer and cook the sauce uncovered, stirring often, about 40 minutes, or until the sauce is thick and well-blended. If the sauce becomes too thick, stir in a little more beer or water.

Pour the sauce into a food processor or blender and process until smooth. Taste and add a little more salt if needed. And if desired, simmer again for 10 or so minutes, stirring often.



Makes about 21/4 cups sauce.

Note: From Joyce White.

• 2 c. Southern Barbecue Sauce (see recipe above)

• 1 or 2 tbsp. peanut oil

• 2 tbsp. sesame seeds

• 1/2 c. sliced green onions (white and green parts)

• 2 or 3 garlic cloves, finely minced

• 1 tbsp. finely minced fresh ginger or 2 tsp. ground ginger

• 2 tbsp. soy sauce, or more if desired


Prepare Southern Barbecue Sauce according to directions and set aside.

Heat the oil in a small skillet over low heat. Add the sesame seeds and toast for 4 or 5 minutes, stirring. (Watch carefully and don't scorch the seeds.)

Stir in the green onions, garlic and ginger and sauté 3 or 4 minutes longer, or until the onions are tender, stirring as needed. Then stir in the soy sauce and remove the pan from the heat.

Add the sautéed onions to the barbecue sauce, mixing well. Set the pan of sauce on the burner over low heat and heat the sauce for heat 4 or 5 minutes to meld flavors, stirring, and then swab on cooked duck or chicken or ribs or steak and serve.




Makes about 2 cups.

Note: This is a great sauce for chicken or pork. Thyme was the of herb of choice for flavoring this sauce when I was growing up, but strong flavored herbs such as rosemary, oregano or marjoram or sage add extra zing. From Joyce White.


• 12 oz. beer

• 1/2 c. robust molasses

• 2 tbsp. cider vinegar

• 2 tbsp. spicy brown mustard

• 1 tsp. ground allspice or crushed allspice berries

• 1 or 2 garlic cloves, finely minced or crushed

• 1 tsp. finely chopped fresh herb, such as thyme or sage, or 1/2 tsp. dried herb

• 1/2 tsp. salt

• Freshly ground black pepper


Combine all the ingredients in a medium saucepan. Place the pan on a medium high burner and bring to a gentle boil. Immediately reduce the heat to low, and simmer the sauce uncovered for about 30 minutes, or until it thickens slightly, stirring occasionally.

If using with chicken or other meat, wait until it is almost fully cooked or done before brushing it with 1 cup of the sauce, using as a glaze. If using an outdoor grill, scatter the coals so that the heat is no longer so intense, so as not to char the sauce. If using an oven, reduce temperature to 325 degrees.

Cover the grill and smoke the chicken or meat 15 to 20 minutes longer, basting occasionally with a little of the remaining sauce, and turning often. Or bake in oven for 20 or so minutes, turning chicken or meat two or three times, basting with remaining sauce.



Makes about 13/4 cups.

Note: This light and elegant sauce is brushed on cooked chicken or fish or pork chops just before it is served. I found this recipe in the Caribbean years ago. From Joyce White.


• 1 c. grapefruit juice

• 1/4 c. lemon juice

• 1/4 c. peanut, grape seed or olive oil

• 1 or 2 tbsp. honey, maple syrup or brown sugar

• 2 tbsp. soy sauce

• 2 garlic cloves, minced

• 2 tsp. paprika

• 1 to 2 tbsp. finely chopped fresh herb or 1 to 2 tsp. crushed dried herb

• 1 or 2 hot chile peppers, cored and finely chopped

• 1/2 tsp. salt

• Freshly ground black pepper


Combine all the ingredients in a medium-sized stainless steel pan.

Heat the sauce over low heat, stirring, for about 5 minutes or just until the honey, syrup or sugar dissolves. Immediately remove the pan from the heat.

When ready to use, brush the chicken, fish or shellfish generously with the sauce, place on grill and cook until done, basting occasionally with remaining sauce, and turning over as needed.



Makes about 1/2 cup.

Note: Years ago in Paris I got this recipe from my friend, who hails from Gabon in West Africa. I keep a jar of this spice rub on hand at all times to rub on chicken or whole fish. It is also fine for pork and beef too. From Joyce White.


• 3 or 4 small dried chile peppers, such as jalapeño or serrano, or more, if desired

• 2 tsp. whole cumin seeds

• 4 whole cloves

• 2 tbsp. coriander seeds

• 1 tsp. cardamom seeds

• 1/2 tsp. black peppercorns

• 4 tbsp. mild paprika

• 1 tsp. ground ginger

• 1 tsp. ground allspice

• 1/2 tsp. ground turmeric

• 1/2 tsp. ground cinnamon


Remove stems from the dried peppers and discard. Coarsely chop peppers and set aside.

Combine in a small skillet the cumin seeds, cloves, coriander seeds, cardamom seeds and peppercorns. Toast lightly, stirring, about 5 minutes. Watch carefully and don't burn or scorch. Remove from heat and cool.

Place the chopped dried peppers in a clean coffee grinder. Add the toasted seeds and spices, plus all remaining ingredients: the paprika, ginger, allspice, turmeric and cinnamon. Whirl or grind the mixture until it is finely pulverized and well blended.

If not using immediately, store the spice rub in an airtight jar.




Makes about 11/4 cups.

Note: This quick and easy sauce is made with mayonnaise and infused with a generous spoonful of black pepper, which you can reduce in quantity if desired. For best flavor, remove the sauce from the refrigerator and let it warm up a bit while you cook the meat or fish. Then slather on the sauce and serve. From Joyce White.


• 1 c. mayonnaise

• 1/2 c. cider vinegar

• 2 tbsp. lemon juice

• 1 garlic clove, or more if desired, crushed

• 1 tsp. finely ground black pepper, or less if desired

• 1/2 tsp. salt

• 1/4 tsp. ground cayenne pepper, or more if desired


In a small glass bowl or jar, combine all the ingredients. Mix well and refrigerate until ready to use.



Makes about 1 cup.

Note: This rub is made with spices and seeds galore, so I make it up in big batches, store in a jar, and always keep on hand for rubbing on chicken, ribs, beef or pork shoulder. Dried chiles, which are widely available at Caribbean and Latin markets, work best here. The rub is fine for either chicken or ribs, and is sufficient for 3 to 4 pounds of chicken or an equal size slab of ribs. Blot the chicken or ribs with paper toweling to remove excess moisture, and then cover with the rub and marinate at least a couple hours. If you marinate the chicken or ribs overnight, place in the refrigerator. If you serve or swab the ribs or chicken with your favorite sauce, remember to reduce the salt in the sauce a bit. From Joyce White.


• 1 tbsp. cumin seeds

• 3 tbsp. coriander seeds

• 1/4 c. mild paprika

• 2 tbsp. granulated garlic or garlic powder

• 2 tbsp. granulated onion or onion powder

• 2 tsp. peppercorns

• 1 tsp. dry mustard

• 1/2 tsp. cayenne pepper or hot chili powder, or to taste

• 2 tbsp. salt, or less if desired

• 2 to 4 tbsp. light brown sugar


Scatter the cumin and coriander seeds in a small skillet and toast lightly over low heat about 5 minutes, stirring.

Remove the pan of seeds from heat and let cool a few minutes. In a clean coffee grinder, grind the toasted seeds and all remaining ingredients: paprika, garlic, onion, peppercorn, dry mustard, cayenne pepper or hot chili powder, salt and sugar. Whirl until mixture is finely pulverized.

If using right away, generously rub chicken or ribs all over with the rub, and marinate a couple of hours at room temperature or overnight in the refrigerator.