Monday, October 25, 2010

Homemade Barbecue Sauce

We smoked some flank steak last night in our smoker and had pulled beef sandwiches this evening for dinner. To them we added this bbq sauce. It turned out really yummy!!

1 tablespoon butter
1/4 cup finely chopped onion
1 1/2 cups ketchup
1/4 cup chili sauce
3 to 4 tablespoons brown sugar
3 to 4 tablespoons molasses
2 tablespoons prepared yellow mustard
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon liquid hickory smoke flavoring
1/2 teaspoon garlic powder or granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon chili powder
dash cayenne pepper, or to taste

In a saucepan, slowly sauté the chopped onion in butter until soft and just beginning to turn yellow. Add remaining ingredients. Simmer for about 15 minutes. Taste and adjust seasonings. Delicious on chopped pork sandwiches or use with chicken.

Saturday, October 23, 2010

Steak and Wild Mushroom Risotto

I hope you all enjoy.

1 1/2 cups of arborio rice
½ cup dry sherry (not cooking sherry)
2 tbsp olive oil
1 lb beef, I used beef stew beef that was already cut into cubes from the butcher
1 leek, chopped
1 tbsp thyme
2 tsp sea salt (this may sound like a lot, but with the amount of rice you will end up with it will be perfect)
10 crimini mushrooms, chopped
10 shiitake mushrooms, chopped
1 pkg dried porcini mushrooms, reconstituted in beef broth
1 to 2 cloves garlic (depending on how much you like)
5 cups chicken stock, homemade or low sodium boxed
1 small container of mascarpone cheese

In a pot, heat up the chicken stock until simmering, turn medium low heat. In a deep pan, bring the olive oil up to medium heat. Brown the steak/stew meat. Remove from the pan. Add the leeks and sauté until tender. Add the garlic and mushrooms and sauté until cooked. Add the rice and sauted for 1 to 2 minutes. Add the ½ cup of dry sherry and begin stirring continuously. Add 1 ladle of the chicken stock and stir the rice continuously until the liquid has been absorbed. Repeat 2 times with the chicken stock. On the third, add the steak back in, and a ladle of the stock. Stir until the chicken stock has evaporated. Continue until all stock has been used/absorbed. This should take approximately 20 - 25 minutes. The rice will become very creamy. Add the mascarpone cheese at the very end and fold into the rice.

Wednesday, October 6, 2010

Chipotle Peppers in Adobe Sauce

Not sure if you have ever used them before, but there are chipotle peppers in adobe sauce that you can buy in the grocery store in these small cans. All chipotle peppers are, are smoked jalapenos. We had some jalapenos that we weren't quite sure what to do with so I decided to make my own. :) ...and if I do say so myself, they turned out fantastic.

Chipotle Peppers

1lb of jalapeno peppers, seeded and halved

Half the jalapeno peppers and seed them. In a smoker, add whatever flavored wood chips you like. Dave had hickory and crabapple. We smoked them for about 3 hours, then took them off because we were heading off to bed. We finished them off in a dehydrator so they were dried out...pretty much like little hockey pucks.

Adobe Sauce

12 dried Ancho Chiles
1/2 cup white vinegar
2 cups water
1/4 cup olive oil
2 medium onions (I used 1 large onion)
5 cloves garlic
1 tbsp ground cumin
4 cups chicken stock, unsalted
3 tbsp brown sugar
1/4 cup orange juice (as a personal preference, I got the no pulp OJ)
1/4 cup lemon juice
3 tbsp tomato paste
1 tsp black pepper
1 tsp sea salt

In a saucepan, add the chiles, vinegar and water. bring to a boil, reduce to a simmer and cook about 10 minutes to soften. Transfer the chiles and liquid to a blender or food processor. Puree until a smooth paste is formed, adding a tablespoon or 2 of water if necessary to thin. Set aside. Heat the olive oil in a medium sauce pan over medium-high heat. Saute the onions until golden brown, 8 - 10 minutes. Stir in the garlic and cook briefly just to release the aroma. Next, stir in the cumin and cook another minute. Add the chicken stock and reserved chile paste. Bring to a boil, reduce to a simmer and cook 20 minutes. meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste. Add to the simmering stock mixture and continue cooking another 15 minutes.

The Adobe Sauce can be stored in the fridge for about 1 week or frozen indefinitely. Once we were done cooking it, I took the smoked jalapenos (chipotles) and put them into a tupperware. I then took enough of the sauce and poured it over the chipotles until they were submersed in the sauce.


Monday, October 4, 2010

Jalapeno and Garlic Marinade

2 pickled Jalapenos, minced
4 heaping tbsp, minced garlic
5 tbsp of the jalapeno juice
2 tbsp smoked paprika
3 tsp cumin
1/4 cup of extra virgin olive oil
2 tbsp montreal chicken spice
10 sprigs of fresh thyme
1/4 cup zesty Italian dressing

Mix all ingredients together. Add the chicken breasts, and let marinade for about 2 - 3 hours. Grill. This was fantastic.