Charl Schwartzel, thank you for introducing us to South African BBQ and “Monkey Gland Sauce.” (Hat tip: Steve DiMeglio)
“An iced seafood display kicks off the meal and includes shrimp, lobster, oysters, King crab legs and the aforementioned Jumbo lump crabmeat, all ready to be topped with an assortment of sauces.
International cheeses and crudite is the second course, to be followed by Schwartzel’s featured specialty.
A traditional Caesar salad is next, to be followed by South African barbeque of the filet mignon, lamb chops, chicken breast – all with Monkey Gland sauce (a BBQ sauce that involves neither a monkey nor a gland). The sides include the Dauphinoise potatoes, sautéed sweet corn and green beans.”
The S.A. BBQ is actually called a braai.
This will be the sixtieth Masters Dinner, a tradition started by Ben Hogan.
P.S. Monkey Gland sauce: Monkey Gland Sauce includes onion, garlic, chili, butter, KWV Port, Worchester sauce, Tabasco, fruit chutney and ketchup.
PPS: Once source called it the foulest sauce known to man, but looking at the ingredients, the only thing that looks questionable is the flippin’ chutney…yuk! Reminds me of the time Apu served Bart a “delicious chutney squishy! You can really taste the chutney!”
PPPS: Well MY Masters dinner will be ethnic lobster, kiss of fire, sunumono deluxe, unagi delight, and junmai sake! Hello Sushi Zen:)
PPPPS: If Jack Aubrey or Patrick O’Brian won the #masters they’d serve soused hog’s face, spotted dog, and boiled baby! #britishdelicacies
