Pork in Adobo Sauce

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Mexican adobos usually contain vinegar–an ingredient not found in very many chilis. Nevertheless, could a recipe such as this be the ancestral origin of chili?

Ingredients

  • 4 pasilla chiles, seeds and stems removed

  • 4 dried red New Mexican chiles, seeds and stems removed

  • 2 pounds pork from a roast or chops, cut in 1-inch cubes

  • 2 medium onions, chopped

  • 3 cloves garlic, chopped

  • Water to cover

  • ½ teaspoon dried Mexican oregano, crushed

  • ½ teaspoon ground cumin

  • 2 tablespoons red wine vinegar

  • 3 tablespoons vegetable oil

  • Salt and pepper to taste

Instructions

In a pot, cover the pasilla and New Mexican chiles with water and simmer for 15 minutes or until soft. Drain.

Cover the pork, half the onions, and half the garlic with water. Bring to a boil, reduce the heat, cover and simmer until the meat is tender, about 1 ½ hours. Remove the pork, strain the stock, and reserve both. Discard the onions and garlic.

Place the chiles, remaining onions and garlic, oregano, cumin, and vinegar in a blender and puree until you have a smooth paste. Add some of the stock if necessary.

In a large saucepan, saute the chile paste in the oil, stirring constantly for 5 minutes. Thin the mixture with 1 ½ cups of the reserved stock, add the reserved pork, and simmer over low heat for 30 minutes. The sauce should be very thick.

Jack Daniel’s Stillhouse BBQ Sauce

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Slather this sauce on during the last five minutes of cooking—just long enough for the sugar to caramelize and brown.

Ingredients

  • 1 cup Jack Daniel&rquo;s Tennessee Whiskey

  • 1 cup ketchup

  • 1 cup cider vinegar

  • 1 cup brown sugar

  • 1/2 cup finely chopped onion

  • 2 tablespoons Worcestershire® sauce

  • 2 tablespoons hot pepper sauce

Instructions

Combine all ingredients in a large saucepan. Bring to a boil and simmer about 30 minutes, or until slightly thickened.

 

Pan-Fried Porterhouse Steaks with Lynchburg Pan Sauce

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If the weather is lousy outside, then pan-frying a thick porterhouse steak right in the kitchen is a great way to go. The key to success is a big cast-iron skillet. It’ll cause a good bit of smoke in the kitchen, but it&rquo;s worth it. Let the cooked steaks rest on a board while you make the special Lynchburg pan sauce.

Ingredients

  • 2 porterhouse steaks (1 to 1 1/4 pounds each), cut 1 to 1 1/4 inches thick

  • Salt and pepper

  • 1 tablespoon vegetable oil

  • 2 tablespoons butter or margarine

  • 2 teaspoons Worcestershire sauce

  • 1/4 cup Jack Daniel&rquo;s Tennessee Whiskey

Instructions

Dry the steaks and sprinkle with salt and pepper. Heat a 12-inch cast-iron skillet over medium heat for ten minutes. Coat with oil. Place steaks in pan; cook, until seared and brown on one side, about 5 minutes.

Turn and cook 5 minutes on the other side for medium-rare; 6 minutes for medium. Remove from skillet. Melt butter in skillet; stir in Worcestershire sauce and whiskey. Bring to a boil; cook 1 to 2 minutes. Slice steaks, if desired. Pour sauce over steaks and serve.

 

Belizean Habanero Hot Sauce

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After cooking and pureeing the sauce, stir in the habanero juice. The sauce is very smooth, very hot, and has a strong habanero flavor.

Ingredients

Carrots, Lime Juice, Vinegar, Habanero Juice

Instructions

In this recipe I never cooked the habaneros in order to preserve their distinctive flavor, so it was a perfect choice for our readers’ first experiment with juicing chiles. After cooking and pureeing the sauce, stir in the habanero juice. The final consistency of the sauce was very smooth, very hot, and had a strong habanero flavor.

  • 1 small onion, chopped

  • 2 cloves garlic, chopped

  • 1 tablespoon vegetable oil

  • 1 cup chopped carrots

  • 1/4 cup lime juice, fresh preferred

  • 2 tablespoons distilled vinegar

  • 1 teaspoon salt

  • 1/3 to ½ cup habanero juice

In a saucepan, saute the onion and garlic in the oil until soft. Add the carrots and 2 cups of water and bring to a boil. Reduce the heat and simmer until the carrots are soft.

Remove from the heat and transfer the mix to a blender or food processor. Add the lime juice, vinegar and salt, and puree until smooth. Add the habanero juice and mix well.

Store the hot sauce in a glass bottle.

Yield: 1½ cups

Heat Scale: Extremely Hot

Penne Pasta with Chipotle Salsa Vodka Cream Sauce

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This recipe is from John Hard of CaJohn’s Fiery Foods.

Ingredients

  • 2 (16 ounce) jars chipotle salsa

  • 1½ cups heavy whipping cream

  • ¼ teaspoon dried oregano

  • ¼ teaspoon dried leaf basil

  • ¼ cup vodka

  • 1 (16 ounce) box mini penne pasta (prepared according to manufacturer’s directions)

  • Parmesan cheese

Instructions

Place 1½ jars of the salsa in a food processor, and blend until smooth. Pour into a high walled skillet and add the basil, oregano and remaining salsa. Bring to a simmer. Slowly whisk in the heavy whipping cream and bring back to a simmer. Cook for 20 minutes whisking often. Turn off the heat and add the vodka, stirring well

Place the prepared pasta in a large bowl. Pour sauce over pasta and toss. Sprinkle shredded Parmesan cheese and serve.