Book of Days Tales

The fifth of July used to be a celebration of an Emancipation Day in New York, marking the culmination of the state’s 1827 abolition of slavery after a gradual legislative process. State law passed under governor Daniel D. Tompkins a decade earlier had designated Independence Day, the fourth of July, as when abolition would take effect, but the danger of racist violence led African Americans to celebrate on the following day instead.

These celebrations continued on July 5th for years in New York, although in a reduced fashion after 1834, with the effect of both the anti-abolitionist riots and the British Slavery Abolition Act. The tradition largely merged into an August 1st British abolition anniversary celebrations, though it was noted in July as late as 1859. The holiday was revived and recognized by the state for the first time in 2020, as an Abolition Commemoration Day observed on the second Monday in July.

This marinade/sauce is called Harlem Sauce and is used for all manner soul food recipes in the African-American community in New York.

Ingredients

¼ cup unsalted butter (half-stick)
1 tbsp olive oil
4 tbsp tomato ketchup
2 tbsp tomato sauce
4 tbsp lemon juice
4 tbsp white vinegar
2 tsp yellow mustard
2 tsp hot sauce
1 tsp cayenne powder
1 tsp minced garlic
1 ½ tbsp dried parsley
1 tsp onion powder
½ cup water

Instructions

In a medium saucepan gently melt the butter and olive oil over medium heat.

Add ketchup, tomato sauce, lemon juice, vinegar, mustard, and hot sauce – stir or whisk to combine.

Add cayenne powder, garlic, parsley, onion powder, and water – stir or whisk to combine.

Raise the heat to medium-high and cook until boiling. Boil for about a minute or two.

Turn down the heat to medium and cook for 5 minutes, stirring often.

Take the pot off the heat and let it cool for 1 hour.

Use the sauce as a marinade for 6-8 boneless chicken breasts. Poke the chicken all over with a fork, and marinate it in a large, resealable plastic bag or container for 24 hours in the refrigerator.

Drain the chicken and place the marinade in a saucepan. Reduce over high heat.

Place the breasts on a hot wood (preferably) or charcoal grill and brush them with the sauce as they cook. 

The same  process will work with pork ribs or any grilled meat.