Sweet n’ Spicy Caribbean Hot Sauce

Dave DeWitt Recipes Leave a Comment

This sauce is wonderful on grilled chicken and firm fish like salmon. Use it as they would in Trinidad to spice up a fried shark sandwich. If you are using whole spices, grind them in a mortar or in a spice grinder. Allspice berries can be found in Latin and Caribbean markets, as well as specialty food stores. Note: this recipe requires advance preparation.

Ingredients

  • 3 dried chipotle peppers

    3 dried allspice berries, ground (or 1/2 teaspoon ground allspice)

    1 tablespoon mustard seeds, ground (or 1 tablespoon mustard powder)

    1 clove, ground (or a pinch of ground clove)

    1 teaspoon turmeric

    1/2 teaspoon red curry powder

    1 teaspoon ground black pepper

    1 tablespoon canola oil

    2 cloves garlic, minced

    1 shallot, chopped

    1/2 inch piece ginger, peeled and chopped

    5 habaneros, finely chopped

    1/2 mango, chopped

    2 tablespoons white vinegar

    3 tablespoons light brown sugar

    1 tablespoon blackstrap molasses

    1/4 cup pineapple juice

    Salt to taste

Instructions

Soak the dried chipotles in warm water for 1 hour. Drain the chipotles, reserving the soaking water. Remove the seeds, finely chop the chiles and set aside. Combine the allspice, mustard seeds, clove, turmeric, curry powder and black pepper in a small bowl and set it aside.

In a medium saucepan, heat the canola oil over medium heat. Add the garlic, shallot, ginger, chopped chipotles and spices. Cook, stirring constantly, for 1 to 2 minutes. Add the remaining ingredients and stir to combine them. Bring the sauce to a simmer and cook for 15 minutes, stirring occasionally.

Check the consistency. If you want a thinner sauce, add more pineapple juice or the chipotle soaking water. Remove the pan from the heat. If you have an immersion blender, put it directly into the saucepan and blend. I like a chunky texture for this sauce. If you are using a regular blender, be sure to leave the air hole open so steam can escape. Hold a dish towel loosely over the hole and blend to the desired consistency. Transfer the sauce to a jar and store in the refrigerator for up to one week.


Smoked Prime Rib of Beef with Three-Chile Rub

Dave DeWitt Recipes Leave a Comment

Serve the prime rib slices with the Creamy Horseradish Sauce in the sandwich recipe, below. I also recommend garlic mashed potatoes, sauteed mushrooms, and steamed asparagus in a lemon aioli sauce.


Ingredients

 

  • The Three-Chile Rub
  • 3 tablespoons ground ancho chile
  • 2 teaspoons ground chile de arbol
  • 2 teaspoons ground chipotle chile
  • 2 teaspoons dried oregano, Mexican preferred
  • 2 teaspoons onion salt
  • 1 teaspoon ground cumin
  • 1 teaspoon powdered garlic

 

 

Instructions

The Roast:

1 (8-10 pound) prime rib of beef, tied

To make the rub, combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer. (The yield is approximately 2/3 cup.)

Follow the directions for rubbing and smoking as described in the text, above.

Grilled Prime Ribs with Chipotle BBQ Sauce

Dave DeWitt Recipes Leave a Comment

Because this is my favorite barbecue sauce, the recipe makes much more than you will need for the three or four ribs from one roast. Simply divide the remaining sauce into 3/4 cup measurements and freeze until needed again. And because the ribs are already cooked, the time on the grill is very short. Serve with coleslaw and oven-baked french fries.

Ingredients

For the Chipotle BBQ Sauce:

•    3 dried chipotle chiles (or more, to taste)
•    1 cup boiling water
•    1 1/2 tablespoons vegetable oil
•    1 medium onion, chopped fine
•    2 cloves garlic, minced
•    2 red bell peppers, quartered, seeds removed
•    2 onions, sliced thickly
•    3 tomatoes, cut in half
•    2 cups ketchup
•    1/4 cup Worcestershire sauce
•    1/4 cup red wine vinegar
•    1/4 cup brown sugar

For the Ribs:

•    3 or 4 smoked prime ribs, cut from the roast and separated

Instructions

For the Chipotle BBQ Sauce:

To make the sauce, in a bowl, combine the chipotle chiles with boiling water and soak for 30 minutes or more to soften. Chop the chipotles finely. In a medium saucepan, heat the oil and sauce the onion. After the onion is translucent, add the garlic and continue to sauce for 2 minutes.

To roast the bell peppers, onions, and tomatoes, place them on the grill over a medium fire and grill until they are soft and slightly blackened. Remove, peel, and chop the vegetables.

In a large sauce pan, combine all the ingredients and bring the mixture to a low boil over a medium heat. Reduce the heat and simmer for 20 minutes. Let the mixture cool and puree in a blender or food processor until smooth. You can thin the mixture with water if you so desire. (The yield is about 4 cups and the heat scale is medium.)

For the Ribs:

To grill the ribs, heat the grill to medium-hot. Place the ribs on the grill and cook for about 5 minutes, turning frequently to avoid flare-ups from the fat in the ribs. Brush the BBQ sauce over the ribs and cook for another 2 minutes, taking care that the sauce does not burn. Transfer to a platter and serve additional sauce on the side.

Prime Beef Sub Sandwich with Creamy Horseradish Sauce

Dave DeWitt Recipes Leave a Comment

Here is another incredibly easy but tasty way to use the leftover prime rib meat. Of course, you can add plenty of other ingredients to this sandwich, like onions, lettuce, tomatoes, green chile, and cheese, but the meat is so flavorful that it can stand alone with just the horseradish sauce.

Ingredients

Creamy Horseradish Sauce:

  • 2/3 cup sour cream
  • 1/4 cup fresh or prepared commercial horseradish
  • 2 green onions, finely chopped
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon sugar
  • 3/4 teaspoon chopped fresh dill weed


The Sandwich:

  • 4 thin slices prime rib meat
  • 1 sub sandwich roll
  • Lettuce and sliced tomatoes (optional)
  • Salt and freshly ground black pepper to taste


Instructions

To make the sauce, combine all of the ingredients in a bowl and stir until well mixed. Allow the mixture to sit for 15 to 20 minutes to blend the flavors. (The yield is 2/3 cup.)

To make the sandwich, spread the sauce over the two slices of bread, lay the slices of prime rib meat over one of the slices, add salt and pepper to taste, and top with the other bread slice.

Dr Pepper Barbecue Sauce

Dave DeWitt Recipes Leave a Comment

Also unique to Texas barbecue is the combination of two Texas favorites — brisket and Dr Pepper soft drink. Dr Pepper was created by German pharmacist Charles Alderton in Waco in 1885 and was nationally introduced at the 1904 Louisiana Purchase Exposition.

Ingredients

  • 2 1/2 cups Dr Pepper
  • 1 cup ketchup
  • 1/2 cup vegetable oil
  • 1/2 cup fresh lemon juice
  • 1/4 cup dry minced onion
  • 2 teaspoons kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes

Instructions

Combine all of the ingredients in a blender or food processor. Blend for two minutes. Store the sauce, refrigerated, in a covered container. Shake well before using. (The sauce will keep refrigerated for several weeks.)