Sambal Oelek (Hot Chile and Lime Condiment)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

 

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

 

Ingredients

  • 1 cup dried red chiles, such as piquins or cayennes, stems removed

  • 6 cloves garlic

  • 3 tablespoons lime juice, fresh preferred

  • 1 tablespoon vegetable oil, peanut preferred

    • Instructions

    Place the chiles in a bowl, cover them with hot water and let them sit for 15 minutes until softened. Remove the chiles, drain and discard the water.

    Combine all the ingredients in a blender or food processor and puree until smooth. Thin the sambal with more lime juice if desired.

    Gary Wiviott’s Rub

    Dave DeWitt Recipes Leave a Comment

    This recipe is from the Book Excerpt: 

    Low & Slow

    Master the Art of Barbecue in 5 Easy Lessons 

     

     

    By Gary Wiviott with Colleen Rush

    Ingredients

    10 tablespoons hot Hungarian or “half sharp” paprika

    6 tablespoons garlic powder

    6 tablespoons kosher salt

    5 tablespoons freshly ground black pepper

    3 tablespoons cayenne pepper

    3 tablespoons onion powder

    3 tablespoons dried oregano

    2 tablespoons dried thyme

    2 tablespoons chipotle powder

    2 tablespoons ancho powder

    1 tablespoon guajillo powder

    Instructions

    Mix the ingredients in a medium bowl, using a whisk to thoroughly blend.


    To apply, sprinkle about 2 tablespoons over each rack of ribs, or more to taste.


    Store leftovers in an airtight container for up to two months.

    Smoky Red Chile Sauce, New Mexico-Style

    Dave DeWitt Recipes Leave a Comment

    This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

    Ingredients

    10 to 12 Chipotle Texas Smoked Red Chile pods, buy here
    1 large onion, chopped
    3 cloves garlic, chopped
    3 cups homemade beef stock

     

    Instructions

    Place the chiles on a baking pan and place in a 250 degree F. oven for about 10 to 15 minutes or until the chiles are toasted, taking care not to let them burn.  Remove the stems and seeds and crumble into a saucepan.

    Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 20 to 30 minutes.

    Puree the mixture in a blender until smooth and strain.  If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency.

    Chipotle Texas Mole Sauce

    Dave DeWitt Recipes Leave a Comment

    This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

    Ingredients

    4 Chipotle Texas Dried Ancho pods, stems and seeds removed, buy here 
    4 Chipotle Texas Dried Pasilla pods, stems and seeds removed, buy here
    1 medium onion, chopped
    2 cloves garlic, chopped
    2 medium tomatoes, peeled and chopped
    3 tomatillos, chopped
    1 tablespoon sesame seeds
    1 tablespoon pumpkin seeds
    1/2 cup almonds, chopped
    1 corn tortilla, torn in pieces
    1/4 cup raisins
    1/2 teaspoon Mexican oregano
    1/4 teaspoon each ground cloves, cinnamon, and coriander
    3 tablespoons vegetable oil
    2 cups chicken broth
    1 ounce bitter chocolate (or more to taste)

     

    Instructions

    Simmer the chiles in a pot of water for 15 minutes to soften.  Remove the chiles and reserve the water.

    Combine the chiles, onion, garlic, tomatoes, tomatillos, seeds, almonds, tortilla, raisins and spices in a blender and puree, in small batches, until smooth.

    Heat the oil in a large skillet and saute the puree for 10 minutes, stirring frequently.  Add the broth, 1 cup of the chile water, and the chocolate and cook over a very low heat for 30 to 45 minutes, or until thick.

    Barbecued Beef Ribs, Chipotle Texas-Style

    Dave DeWitt Recipes Leave a Comment

    This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

    Ingredients

    For the Ribs:

    3 pounds beef ribs
    1 Bottle Chipotle Texas Sabroso Southern Rib Rub, buy here
    Soak pecan wood chips in water

    For the Sauce:

    6 Chipotle Texas Smoked Jalapeño pods, stems and seeds removed, rehydrated and chopped, buy here
    1 medium onion, chopped
    3 cloves garlic, chopped
    2 tablespoons vegetable oil
    1 cup tomato sauce
    2 cups beef broth
    1/4 cup cider vinegar
    Juice of 1 lemon
    1 tablespoon prepared mustard
    1 tablespoon brown sugar
    1/2 teaspoon dried oregano
    1/8 teaspoon ground habanero chile
    Freshly ground black pepper

     

    Instructions

    Rub the ribs with the Southern Rib Rub, wrap them in plastic wrap, and let them sit for at least one hour. Build a charcoal fire in the grill or a pecan wood fire in the smoker.

    To make the sauce, saute the jalapeños, onions, and garlic in the oil in a skillet until soft. Place the mixture in a blender and puree until smooth.  Add the remaining ingredients, except the ribs, and bring to a boil. Reduce the heat and simmer until the sauce has thickened.

    Place soaked wood chips on the charcoal, and place the rips on the grill away from the coals.  Cook the ribs indirectly, covered, for about 45 minutes turning several time.  Baste the ribs with the sauce and continue to cook indirectly for additional 30 minutes, being careful that they do not burn.