The Gourmet Headhunter

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Bourbon Barbecue Sauce – no carb

Bourbon BBQ sauce29 ounces no-sugar-added tomato sauce

6 ounces no-sugar-added tomato paste

2 – 4 ounces bourbon (Makers Mark)

2 tablespoons white vinegar

2 tablespoons liquid smoke

1 tablespoon Worcestershire sauce

1/2  – 2 tablespoons hot sauce or chili sauce (this adds the kick to the sauce)

3/4 cup sugar substitute (the site recommended: Splenda) (or the equivalent in Stevia)

1/4 cup brown sugar substitute, optional

2 tablespoons red onion, finely chopped

1 small clove garlic, minced

1/4 teaspoon garlic powder

1 tablespoon sea salt

1 teaspoon black pepper

1 teaspoon onion powder

Combine sauce ingredients in a bowl and whisk well to combine. Reserve, refrigerated.


May 15, 2009 Posted by | Dips and Sauces | , | Leave a comment

Hot Crab Artichoke Dip

Hot Spinach & Artichoke Dip2 – 4  cans artichoke hearts, drained & chopped (14 oz. total)
2-3 crag legs or 1 (6 oz.) pkg. frozen or canned crab meat, drained & flaked
1 c. grated Parmesan cheese (fresh is best)
1-2 bricks of cream cheese

2-4 cloves fresh garlic crushed

1 tsp Tabasco sauce

½ onion chopped

½ cup white wine

1 tsp. fresh parsley


Add Fresh bacon crumbs (optional)



Combine all ingredients and spoon into a lightly greased 1 quart casserole dish. Bake at 325 degrees for 15 to 25 minutes. OR mix ingredients and heat in a fondue pot

Serve hot with crackers, bread, or vegetable


You can also freeze for later.


March 9, 2009 Posted by | Appetizers, Dips and Sauces | Leave a comment