Boo and Henry’s Authentic BBQ Rubs and Spices

(Faye Levy, photos by Yakir Levy). We at LocalFoodEater.com were a little intimidated by the very authentic nature of the Boo and Henry mustard sauce, which is thinner than most. So we are including here a wonderful, practical solution from our friends, master chef, Faye Levy. Faye is the author of 23 cookbooks and knew how to use the sauces.

Roasted Brussels Sprouts with Mustard Sauce

Yakir and I love roasted Brussels sprouts, and with our easy-to-make mustard sauce, they were even better. They make a tasty side dish or appetizer.

We made the sauce from Boo and Henry’s Sweet Mustard BBQ Sauce, roasted minced shallots and a little tahini to thicken it. Our sauce was delicious. I roasted the halved Brussels sprouts with olive oil, salt and pepper. Since there was room on the baking sheet, I added the shallots to the baking sheet when the Brussels sprouts were half done and spooned olive oil over them, then roasted them briefly and added them to the sauce.

Boo and Henry’s Sweet Mustard BBQ Sauce is an award-winning South Carolina sweet ‘n sassy mustard sauce. It’s recommended for drizzling over meat, chicken and salmon, as a salad dressing or condiment and with grilled or steamed asparagus. I can think of quite a few other vegetables I would like with it

Roasted Brussels Sprouts with Mustard BBQ Sauce

For 2 servings:

3/4 lb Brussels sprouts, trimmed and cleaned, halved

1 1/2 tbsp extra virgin olive oil

Salt and freshly ground pepper to taste

Sauce:

1 shallot, chopped (about 3 tablespoons)

1 tbsp extra virgin olive oil

2 tbsp Boo & Henry’s Sweet Mustard BBQ Sauce

2 tsp tahini

2 to 3 tbsp halved red walnuts (for garnish)

Put sprouts on a foil-lined tray of the oven or air-fryer toaster oven set on Roast at 400F. Drizzle with 1 1/2 tbsp olive oil and sprinkle with salt and pepper. Roast for 13 to 15 minutes or until tender to your taste, turning over half way through the roasting time.

Sauce: Half way through the roasting time, put the chopped shallots in the center of the roasting tray or on another tray, keeping them together. Spoon 1 tbsp olive oil over them. Roast about 6 minutes or until softened; watch that they don’t burn.

Spoon the Sweet Mustard BBQ Sauce into a small bowl. Stir in the tahini until blended. Last stir in the shallots.

Spoon the sauce onto two serving plates and top with the roasted Brussels sprouts. Garnish with red walnuts.

Faye Levy’s Baked Red Onion Compote with Potatoes and Eggplant

These baked red onions, flavored with Boo & Henry’s Red-Hot Vinegar BBQ Sauce, are addictive!We love the slowly roasted onions on their own, and as a topping for all sorts of foods, from toast to grilled meat to tofu to vegetables.

To make a side dish, I spooned the tangy-sweet onion compote over Baby Dutch Yellow Potatoes and roasted Chinese eggplants. This turned out delicious!

Onion compote is usually a stovetop dish but I found it easier and faster to make in the oven. First I baked quarter slices of red onion with olive oil and salt, and finished them with the Red-Hot Vinegar BBQ Sauce.

Then I roasted the eggplant in chunks with olive oil, salt and pepper. Meanwhile I boiled the baby potatoes whole, then cut them in half.

After I spooned the red onion topping over the vegetables, I drizzled the potatoes with olive oil and sprinkled them with salt, and finished our dish with chopped parsley.

The Red-Hot Vinegar BBQ Sauce complemented the sweet onions beautifully. It’s also good as a marinade, for basting meats, seafood and poultry, as a dipping sauce for vegetables and for tossing with chicken wings, shrimp and cole slaw.

Boo and Henry’s Memphis Pit BBQ celebrates the Southern love of food, especially BBQ, and pitmaster Daly Thompson’s mother, Jeanne “Boo” and his stepfather Henry Varnell, who were born in Memphis, Tennessee and dedicated their lives to family and community.

Baby Dutch Yellow Potatoes and organic red onions are some of the most popular items of Melissa’s Produce. We like both very much, and we use them often. The golden-fleshed potatoes have a buttery flavor and thin skins, and cook quickly.

Recipe: Baked Red Onion Compote with Potatoes and Eggplant

For baking I used an air fryer toaster oven on Roast, which is like baking in a convection oven. If you’re using a standard oven, for the onions, you will need 15 to 20 minutes at 375F, and about 10 minutes at 350F or until they are cooked to your liking; for the eggplant you will need about double the time.

For 4 servings:

2 red onions (12 to 16 ounces)

4 tablespoons extra virgin olive oil (divided)

Salt and freshly ground pepper to taste

2 teaspoons Boo & Henry’s Red-Hot Vinegar BBQ sauce, or to taste

3 Chinese eggplants (about 1 pound)

1 pound Baby Dutch Yellow Potatoes

Chopped Italian parsley (for garnish)

Halve the red onions, place cut side down, halve again and slice; you will have quarter slices.

Put onion pieces on a foil-lined roasting tray, spoon 1 tablespoon olive oil over them and sprinkle them with salt. Roast at 375F for 10 minutes. Stir, reduce the heat to 350F and roast for 5 more minutes or until tender. Stir the onions and keep them together. Add the BBQ sauce, stir, still keeping them together and roast for 3 more minutes. Transfer to a plate.

Set the oven at 425F. Cut the eggplants in 2-inch chunks, then cut each chunk in half horizontally. Put them on a foiled lined baking tray. Spoon 2 tablespoons olive oil over the cut side and sprinkle with salt and pepper. Turn the pieces over so the eggplant is cut side down. Roast for 10 minutes, turn the pieces over and roast for 7 or 8 more minutes or until the eggplant is tender.

Meanwhile, cook the whole potatoes in boiling salted water for about 12 minutes, or until tender. Drain and cut them in half lengthwise.

Put the potatoes and eggplant pieces on a serving dish. Spoon the red onion compote over them. Drizzle the remaining tablespoon olive oil over the potatoes and sprinkle them with salt and pepper. Garnish with chopped parsley.