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Introduction to Culinary Writer Steven Poots
Steven Poots has been involved in the restaurant business since he was fifteen years old. He began his career as a dishwasher and soon moved on to working with food, eventually as a Sous Chef. In his short career, he has worked throughout South Carolina for the Crowne Plaza Hotel in Greenville; the Gervais and Vine restaurant and his father’s restaurant, Foxfire Grill, in Columbia. Most recently, he is a Culinary Intern at Augusta National Golf Course in Augusta, Georgia. He is a young man with an extraordinary work ethic and dedication to food.
– Anne K Moore



The triple “B” sauce (Blueberry BBQ) is one of my favorites. This can add some fresh, sweet, and spice to a nice grilled chicken dish or even pair well with fresh salmon.

RECIPE Blueberry Barbeque Sauce - Chef Steven Poots

  • 2 1/4 cups fresh blueberries
  • 1/3 cup apple cider vinegar
  • 2 Tablespoons of EVOO (Extra Virgin Olive Oil)
  • 1 Tablespoon White Sugar
  • 2 Tablespoons Brown Sugar
  • 1/2 cup of ketchup
  • Salt and Pepper to taste
  • 1/2 Cup of Jameson Irish Whiskey (optional)
  • 2 Green Jalapenos
  • 1 Red onion
  • 1/4 cup of Honey
  • 1/2 teaspoon of cayenne pepper
  • 3 cloves of garlic

Start by mincing the garlic finely. Set aside in mixing bowl. Next, cut the ends off the red onion, take off the paper-like outer layer, and cut the onion in half. Next Slice- and-Dice your onion into a small dice and add to mixing bowl.
Wash jalapenos and cut the ends off. Next cut in half, seed, cut into strips, and then fine dice. Add jalapenos to the mixing bowl.

Wash blueberries and set aside. 

Set a saucepot on medium high heat. Once hot, add garlic, red onion, and jalapeno mixture. When the red onion becomes translucent and soft, add your apple cider vinegar and Jameson Whiskey. Then turn the heat to high. If you prefer not to add the whiskey, leave it out. The apple cider vinegar alone is fine. 

Let pan reduce nearly all the way and turn to medium heat. Add Honey, Ketchup, white sugar, brown sugar, cayenne pepper, and salt and pepper to taste. Simmer for about 15-20 minutes until desired consistency. 

You can sauce some chicken fingers for a nice zesty fresh taste, or dip some french-fries to try something different. Enjoy!

Posted January 11, 2013

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