Smoky Chipotle Pesto

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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 about (and cooking with) chipotles of all kinds.

Ingredients

1 can chipotle chiles in adobo (or 1/2 cup chipotles rehydrated in wine vinegar)
1/4 cup tomato paste
8 cloves garlic
2 tablespoons cider vinegar or lime juice
1 cup grated Parmesan or romano cheese
1 cup pumpkin seeds (pepitas) or piñon nuts, toasted
1 cup canola oil

Instructions

Combine the chipotles, garlic, and vinegar in a food processor and puree. Add the cheese and pumpkin seeds. With the processor running, drizzle in the oil until the desired consistency is reached (you may not need all the oil).

Fresh Horseradish Sauce

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Horseradish is a root, similar to wasabi, and a member of the mustard family. Prepared horseradish is grated horseradish root combined with distilled vinegar. It has almost no taste until grated when the cells are crushed to release a volatile oil that produces the “heat.”

Ingredients

1 7-inch (11-ounce) horseradish root
2 tablespoons water
White vinegar

Instructions

Using a vegetable peeler, peel the horseradish root and cut into one-inch cubes.

Place the cubes in a food processor and add the water. Pulse until the horseradish is somewhat smooth. Process the horseradish, scrapping the sides of the work bowl, until it is the consistency you desire.

(Be careful not to get too close to the grated horseradish when removing the cover. This is powerful stuff and will bring tears to your eyes and clear out your sinuses!)

Allow the horseradish to bloom to the desired heat level and add enough vinegar to cover. Pulse to incorporate. Drain the horseradish through a fine strainer and transfer to a storage container.

The horseradish will keep, refrigerated, for about one month although the flavor will diminish over time. Discard the horseradish if it turns brown.

Vinegar stabilizes the degree of hotness; the longer you wait before adding the vinegar, the hotter the horseradish will be. (My recommendation is to wait at least five minutes before adding the vinegar.)

Chuck’s Chipotle Sauce

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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

12 reconstituted chipotle chiles
1 medium onion, chopped
3 cloves garlic, sliced
3 cups water
1/4 cup cider vinegar
1/4 cup tomato sauce
Salt to taste
2 cups white distilled vinegar (or more or less)

 

Instructions

Place all the ingredients except the white vinegar in a saucepan, cover and simmer over low heat for about an hour or until the liquid is reduced to about 1 1/2 cups. Transfer the mixture to a food processor or blender and puree.

Combine the puree and the white vinegar in a bowl and mix thoroughly to the desired consistency. Strain the sauce through a sieve and discard the solids. Bottle in sterilized jars.

Chipotle-Pumpkin Seed Butter

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A Recipe From:

Soaked, Slathered, & Seasoned

A Simple Guide to Flavoring Food for the Grill

 


by Elizabeth Karmel

Ingredients

1/2 cup (1 stick) unsalted butter, softened

1 small chipotle in adobo, drained and finely chopped (about 1 tablespoon)*

3 tablespoons lightly toasted green pumpkin seeds (pepitas)

1/2 teaspoon ancho chile powder

Pinch ground cinnamon

1/2 teaspoon sea salt or fleur de sel

 

Chipotle-Pumpkin Seed Butter

 

Instructions

In a medium bowl, mash or stir the butter with a fork until it is smooth and slightly fluffy. Add the chipotle, pumpkin seeds, ancho chile powder, cinnamon, and salt. Mix together, mashing with the back of the fork to make sure all the ingredients are incorporated. Mix well. Taste for seasoning and adjust if desired.


On a piece of plastic wrap or parchment, drop the butter in spoonfuls to form a log. Roll the butter in plastic wrap and smooth out to form a round log about 1 1/2 inches in diameter. Refrigerate until hard and easy to cut into pieces. The butter will keep, tightly wrapped, in the refrigerator for up to 1 week and in the freezer for up to 1 month.


Big Pig Pork Injection

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Ray Lampe, aka “Dr. BBQ” is a competition cook on the barbecue cookoff circuit and the author of four books, including his latest, The NFL Gameday Cookbook. The following is an excerpt from the archives of “Ask Dr. BBQ“

Here’s Ray’s version of a competition injection blend. This goes well in a slow cooked pork shoulder.

 

Ingredients

1 cup pineapple juice

1 cup apple juice

½ cup brown sugar

¼ cup salt

2 tablespoon Worcestershire sauce

2 tablespoons soy sauce

2 tablespoons hot sauce

1 tablespoon dry mustard

Instructions

Combine all the ingredients in a saucepan. Heat until they are all blended well. Refrigerate before using.