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Cooking With Fire Party Recipes

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This flavorful variety of unique, easy–to–prepare sauces from Joey Altman brings outdoor grilling to delicious new levels. Sauces should be brushed onto skewers toward the end of cooking — applied in layers to form a generous glaze — or used for dipping once the grilling is complete.

Miso Ginger Glaze

Ingredients:

  • ½ cup warm water
  • ½ cup sugar
  • 1 tablespoon fresh ginger, grated
  • 3 ounces yellow miso paste
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 1 lemon, juiced

Preparation:

  • Whisk all ingredients together in a medium–sized bowl.

Lemon–Oregano–Chili and Garlic–Sicilian Summer Style

Ingredients:

  • 3 cloves of garlic, minced
  • 1 cup olive oil
  • 3 lemons, juiced
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon red chili flakes
  • 1 tablespoon freshly minced oregano
  • Salt and freshly ground black pepper

Preparation:

  • Whisk all ingredients together in a medium–sized bowl.

Angry Sauce — Fiery Flavors of the Yucatan

Ingredients:

  • 2⁄3 cup fresh–squeezed orange juice
  • ½ cup olive oil
  • 3 tablespoons malt vinegar
  • 3 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 2 chipotle chilies, plus 1 teaspoon of sauce from a can of chipotles in adobo
  • 1 shallot, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper

Preparation:

  • Purée all ingredients in a blender.
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Salsa Verde

Ingredients:

  • 1 ½ cups of parsley leaves
  • 3 scallions, trimmed
  • 1 cup basil leaves
  • 2 medium–sized jalapenos, seeded
  • ½ cup lemon juice
  • 1 cup olive oil
  • 1 tablespoon capers
  • 2 anchovies
  • Salt and freshly ground black pepper

Preparation:

  • Purée all ingredients in a blender.

Hoi Sin–Plum Sauce — Piquant Sweet & Spicy Chinese BBQ

Ingredients:

  • ½ cup plum sauce
  • ½ cup hoisin sauce
  • ¼ cup ginger, minced
  • ¼ cup garlic, minced
  • ¼ cup green onions, minced
  • ¼ cup sambal chili paste
  • ¼ cup rice wine vinegar
  • ¼ cup sesame oil
  • 1 teaspoon black pepper
  • ½ cup scallions, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons toasted sesame seeds

Preparation:

  • Whisk all ingredients except for scallions, fresh ginger and toasted sesame seeds together in a medium–sized bowl. Garnish with scallions, ginger and sesame seeds.
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Spicy Thai Coconut Peanut Sauce

Ingredients:

  • 1 cup all–natural chunky peanut butter
  • ½ cup coconut milk
  • ¼ cup brown sugar
  • ¼ cup fresh lime juice
  • ¼ cup cilantro, chopped
  • 2 tablespoons sambal chili paste, or more to taste for a spicier flavor
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon fresh ginger, minced
  • 1 clove garlic, minced
  • Shredded toasted coconut

Preparation:

  • Mix all ingredients except for coconut in a medium–sized bowl. Garnish with shredded toasted coconut.

Vietnamese Sweet & Sour Lemongrass Dipping Sauce

Ingredients:

  • 1 cup sugar
  • 1 cup rice wine vinegar
  • 2 tablespoons fish sauce
  • ½ cup fresh ginger, minced
  • ½ cup fresh Thai chilies, minced
  • 2 tablespoons fresh garlic, minced
  • 2 tablespoons mint, chopped
  • 2 tablespoons basil, chopped, plus shredded basil for garnishing
  • 2 tablespoons cilantro, chopped, plus extra cilantro leaves for garnishing
  • Red lettuce leaves
  • Shredded carrots

Preparation:

  • Heat vinegar with sugar until sugar dissolves. Let cool and add all remaining ingredients except for shredded basil, cilantro leaves, red lettuce leaves and shredded carrots.
  • Serve with grilled chicken, shrimp or beef skewers, and top with red leaf lettuce leaves, shredded carrots and basil, and cilantro leaves.