Hallway Interview with Gita Seaton from the Nouveau Palais
Kansas City is known for many things...including great barbecue. One Montreal chef has just returned from a trip to Kansas City. Gita Seaton was on the hunt for authentic American barbecue. She's the chef and owner of Nouveau Palais on Bernard.
Quick & Dirty Bitchin' BBQ Sauce 1/2 cup aged balsamic (minimum 7 years old) 1/2 cup maple syrup
Heat a small saucepan on medium. Add equal parts aged balsamic vinegar and maple syrup. Stir constantly, and reduce for 5 minutes until sauce coats the back of a wooden spoon.
Hardcore Bitchin' BBQ Sauce 1 cup apple cider 1 oz whiskey 1/2 cup aged balsamic vinegar, minimum 7 years old 1/2 cup maple syrup 3/4 cup ketchup 1 red onion, mined 1 garlic clove, minced 1 habanero, minced
Heat a small saucepan on medium-low, and add: apple cider, whiskey, aged balsamic vinegar, maple syrup, ketchup, red onion, garlic and habanero. (Use latex gloves to chop habanero.) Stir and bring to a simmer. Simmer uncovered for 1 1/2 - 2 hours. If you want a thicker sauce, turn the heat to medium-high for the last 30 minutes, stirring often.