Caldo Tlalpeño (Tlalpan Soup)

Dave DeWitt 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

3 cups chicken stock
1 quart water
1 cup corn cut from the cob
2 carrots, peeled and sliced
2 summer squash, sliced
1/2 cup green beans
1 white onion, sliced
4 cloves garlic, chopped fine
1/2 cup tomato paste
3 chipotle chiles in adobo, chopped
4 boneless chicken breasts, cooked and shredded
4 sprigs cilantro, chopped
Salt and freshly ground black pepper to taste
Crispy tortilla strips for garnish
1 avocado, peeled and sliced for garnish

Instructions

In a large pan, combine the stock, water, corn, carrots, squash, green beans, onion, garlic, tomato paste, and chipotles and simmer, uncovered, over medium-low heat for 1/2 hour

Add the chicken and cilantro and simmer, uncovered, over medium-low heat for 1 hour. Add salt and pepper to taste.

Serve with tortilla strips and avocado slices in soup bowls.

Pasta de Chipotle (Chipotle Paste)

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

2 cans chipotle chiles in adobo sauce (or one cup chipotles rehydrated in wine vinegar)

2 tablespoons vegetable oil

4 cloves garlic

1 teaspoon Mexican oregano

1/2 teaspoon ground cumin

1/2  teaspoon ground thyme

1/2 teaspoon freshly ground black pepper

  

Instructions

Combine all ingredients in a blender or food processor and puree. Transfer to a clean jar, cover, and store in the refrigerator.

Teriyaki Buffalo Rib-eyes

Dave DeWitt Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.

Ingredients

 

Bison is the most American (and one of the healthiest) of BBQ meats

4 buffalo rib-eye steaks, 12 ounces each
(most wild game distributors also sell 4-, 8-, and 10-ounce steaks)

1 clove garlic, minced or pressed
1 teaspoon ground ginger
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons salad oil
1 tablespoon instant minced onion
1/4 teaspoon black pepper

Instructions

Combine soy sauce, garlic, brown sugar, lemon juice, oil, onion and pepper.  Pour over the steak, cover and refrigerate for 6 hours or (ideally) until the next day.

Lift steaks from the marinade and drain briefly, save marinade and boil it for 10 minutes in a small saucepan.  Place the rib-eyes on a barbecue and grill for 6-8 minutes for medium rare, turning once and basting with reserved marinade.

Serve the buffalo rib-eye steaks with barbecued beans, barbecued corn on the cob, and Indian fry bread.

Pitmaster Pete’s Sweet Chile Rub

Dave DeWitt Recipes Leave a Comment

A Recipe From:

Soaked, Slathered, & Seasoned

A Simple Guide to Flavoring Food for the Grill

 


by Elizabeth Karmel

Ingredients

4 teaspoons mustard powder

4 teaspoons granulated garlic

4 teaspoons onion powder

4 teaspoons sweet Hungarian paprika

4 teaspoons cayenne pepper

6 tablespoons chili powder

1 1/2 cups packed dark brown sugar

1/2 cup Sugar in the Raw (turbinado)

1/2 cup kosher salt, preferably Morton

1/2 cup white granulated sugar

Instructions

Mix all ingredients in a bowl and sift through a strainer or flour sifter to make sure that there are no clumps of spice or sugar and ensure that it is well mixed. The rub can be stored in an airtight container for up to 3 months.

Haupi (Hawaiian Coconut Pudding)

Dave DeWitt Leave a Comment

This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

3 cups coconut milk
1/4 cup granulated sugar
1/4 teaspoon coarse kosher salt
1/4 teaspoon vanilla extract
3 tablespoons cornstarch

Instructions

In a saucepan over medium-low heat, heat all but 1/4 cup of the coconut milk. Add the sugar, salt and vanilla. Mix the remaining coconut milk with cornstarch and gradually add to the pan, stirring until mixture comes to a boil and thickens. Pour the mixture into a square cake pan and chill until firm.

Cut the pudding into small squares and serve.