Makes 2 servings

Ingredients

• 1/2 cup minced onion
• 1 clove garlic, minced
• 1 Tablespoon vegetable oil
• 1 can (8 oz.) tomato sauce
• 1/2 cup honey
• 2 Tablespoons vinegar
• 2 Tablespoon minced parsley
• 1 Tablespoon Worcestershire sauce
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
  

Directions

Sauté onion and garlic in oil until softened. Add remaining ingredients and bring mixture to boil; reduce heat and simmer 5 minutes.

Serving Suggestions

Marinate beef, chicken or pork in sauce. Brush on meat during barbecuing or broiling.

• 1/3 cup honey
• 1/3 cup fresh lime juice
• 1 Tablespoon cider vinegar
• 1 small shallot, quartered
• 1/2 teaspoon canned chipotle pepper in adobo sauce, chopped
• 1/4 teaspoon salt
• cayenne
• 1 cup mayonnaise
• 2 Tablespoons Dijon mustard

Directions

In a blender, process honey, lime juice, vinegar, shallot, chipotle, salt and cayenne; reserve. In a bowl, whisk together mayonnaise and mustard, then whisk in reserved honey mixture.  Note: Remaining chipotle mixture can be frozen and thawed as needed, then re-frozen.

Thai Honey Peanut Sauce

Makes 3/4 cup

• 1/2 cup honey
• 1/4 cup peanut butter
• 2 Tablespoon soy sauce
• 1 Tablespoon chopped fresh cilantro
• 1/8 teaspoon crushed red peppers

Directions

Combine honey, peanut butter, soy sauce, chopped fresh coriander and crushed red peppers. Mix until blended. Serve with grilled, broiled or sautéed chicken.

Honey & Ginger Marinated Flank Steak

Ingredients

• 1/4 cup soy sauce
• 1/3 cup honey
• 2 Tablespoons balsamic vinegar
• 1-1/2 teaspoons garlic powder, or 1 clove garlic, minced
• 2 Tablespoons fresh grated ginger
• 1/2 cup canola oil
• 2 lbs. flank steak

Directions

Combine soy sauce, honey, vinegar, garlic powder, ginger and oil in a container with a tight lid. Shake to mix well. Make light diagonal slashes on each side of the flank steak in a diamond pattern. Place meat in a small pan and pour marinade over it. Cover and place in the refrigerator for at least 4 hours.

Prepare the grill for cooking on medium-high heat. Cook the steak about 6 to 8 minutes on each side, remove from grill and let steak rest for 5 minutes. Slice thinly on the diagonal and serve with Sweet Horseradish Sauce.  Makes 4 servings

Sweet Horseradish Sauce

Ingredients

• 1/4 cup honey
• 1/4 cup mayonnaise
• 1/2 cup whipped cream
• 3 Tablespoons prepared horseradish
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1 teaspoon balsamic vinegar

Directions

In small bowl, mix honey and mayonnaise until smooth, fold in whipped cream. Stir in horseradish, mustard, salt and vinegar. Mix well. Store in refrigerator until ready to use.

Korean-Style Beef

Makes 6 to 8 servings

Ingredients

• 1/2 cup dry white wine or water
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 green onions, chopped
• 1 to 2 Tablespoons sesame oil
• 1 Tablespoon grated fresh ginger root
• 1 clove garlic, minced
• 1 (about 1-1/2 lbs.) flank steak
• Chives, for garnish, optional
  

Directions

Combine wine, soy sauce, honey, green onions, sesame oil, ginger root and garlic in large baking dish. Add flank steak. Marinate, covered, in refrigerator about 1 hour, turning at least once. Remove beef from marinade; discard marinade.

On top rack of preheated oven broiler or low rack of charcoal grill over hot coals, cook to desired degree of doneness. Slice diagonally to serve. Serve with vegetables, if desired. Garnish with chives.