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1/3 cup packed light brown sugar 3 tablespoons Worcestershire sauce 12 ounces Coca-Cola, preferably Mexican (made with sugar, not corn syrup) Heat the oil in a small saucepan over medium-high heat. Add the onions and cook, stirring, until soft and evenly browned at the edges, 8 to 10 minutes. Add the tomato paste and garlic and cook, stirring to combine both with the onions, for 30 seconds. Pour in the whiskey, bring to a boil and cook until reduced to a thick sauce, 2 to 3 minutes. Add the ketchup, vinegar, brown sugar, Worcestershire, salt and soda; bring to a boil. Reduce the heat to maintain a steady simmer and cook, stirring occasionally, until reduced by about a third and thickened, 15 to 20 minutes. ....
As it happens, my colleague Lisa McRee, anchor of Spectrum s L.A. Times Today, emailed me back at the beginning of May to say she had the same problem and to ask for advice on what she should do with all the excess liquor she had in her bar. So I made plans to go to Lisa s home to spend the day cooking and talking about how she likes to entertain to get a sense of what we might do with the leftovers. As it turns out, Lisa is a sauce queen. From barbecue sauces to herb relishes, spicy salsas and everything in between, Lisa likes to make a few different sauces to keep on hand so that when guests come over, either planned or unannounced, she can grill up some ribs, chops or veggies and serve a flavorful dinner. It s a no-stress method of entertaining that takes a lot of work off the host while also allowing guests to customize the food to fit their taste or dietary practice of the moment. ....
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