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In the Boston burbs, a former colleague took us to Fireflies, a local BBQ spot that has won a ton of well-deserved awards for its ribs and sauces.
\nAt the entrance, I began drooling (politely) at the shelf of hot sauces from all over as well as a collection of the BBQ sauces de maison.<\/p>\n
![\"\"](\"https:\/\/marigoldonline.net\/wp-content\/uploads\/2011\/05\/hotsauceFireflies20112.jpg\" "\\"hotsauceFireflies2011\\"")
<\/a>Hot Sauces of the World<\/p><\/div>\n
Of course, we sampled some before ordering–the North Carolina has a great, vinegary tang but we ended up selecting the Memphis, described as having a “tomato base with molasses and chocolate.” Sounds icky but ate, as they say, great.<\/p>\n
I’m a sucker for collard greens which I had as one of my sides along with beans, another fave. Fireflies is anything but fancy but they give good rib.<\/p>\n
Next day I reconnected with a college friend and went to the Isabella Stewart Gardner Museum which is undergoing a huge addition in typical Renzo Piano style. Even minus the signature cascading nasturtiums, (apparently victims of global warming), the garden is a dream. “Mrs. Jack,” as she was known, collected books, tapestries, paintings, drawings and a lot else, and housed it in the museum she built, modeled on the Renaissance palaces of Venice. (For those who don’t remember, three major works of art were stolen from the Gardner in 1990 -their empty frames are reminders that the case is still open.) If your name is Isabella, on certain days admission is free.\u00a0 Ms. G was nothing if not an original.<\/p>\n
<\/a>Isabella Steward Gardner 1888<\/p><\/div>\n
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After immersion in the nineteenth and early twentieth centuries, I hopped over to the Museum of Fine Arts to see the new installation by glass-magician, Dale Chihuly. Although he is no longer able to blow glass, he supervises the work of others and says he “likes the view from behind.” And well he should. The exhibit is a revelation in color and form with a playful twist.<\/p>\n
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<\/a>One of the Chihuly 'Chandeliers'<\/p><\/div>\n
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Now full circle back to barbecue. Here’s a version of a sauce I’ve made a few times. The coffee doesn’t have a noticeable taste but gives the sauce depth.\u00a0 Baste the ribs with it as you cook them and keep some sauce aside for those who like to slather it on.<\/p>\n
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Barbecue Sauce with Strong Coffee (sometimes called Texas Blackjack Sauce)<\/strong><\/p>\n Combine in a saucepan:<\/p>\n 1 cup strong coffee (leftover from the morning)<\/p>\n 1 cup Worcestershire sauce<\/p>\n 1 cup catsup<\/p>\n \u00bd cup vinegar (nothing fancy, plain white vinegar is fine)<\/p>\n \u00bd cup brown sugar packed<\/p>\n 3 T chili powder<\/p>\n 1 cup onion diced fine<\/p>\n 3 cloves garlic (or not\u2014I don\u2019t like garlic in BBQ so I omit it)<\/p>\n Simmer over low heat for about twenty-five minutes. Taste and add a little salt if necessary.<\/p>\n In the Boston burbs, a former colleague took us to Fireflies, a local BBQ spot that has won a ton of well-deserved awards for its ribs and sauces. At the entrance, I began drooling (politely) at the shelf of hot … Continue reading \n\n\n
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