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.


Blackberry or Marionberry BBQ Sauce

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This sauce works particularly well with grilled beef, and it’s great on steaks of all kinds.

Ingredients

  • ¼ cup butter

  • ¼ cup chopped onion

  • 1 teaspoon. chopped garlic

  • ¼ cup Worcestershire sauce

  • 2 tablespoon molasses

  • 1 tablespoon hot sauce of choice

  • ¼ cup fresh lemon juice

  • 3 cups fresh blackberries, crushed

Instructions

Heat the butter in a saucepan, add onion and garlic and cook until soft, about 5 minutes. Add all the other ingredients including the berries and cook for about 10 minutes in a slow simmer. You may wish to let this reduce down a bit if the sauce appears too thin.

Blueberry Chipotle BBQ Sauce

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This sauce is designed for poultry of all kinds–not only grilled chicken, but also cornish game hens, duck, and smoked turkey.

Ingredients

  • 3 cups fresh  blueberries, crushed

  • 1 ½ cups white vinegar

  • ½ cup brown sugar

  • 2 tablespoons. Worcestershire sauce

  • 1 teaspoon white pepper

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • ½ teaspoon ground cloves

  • ½ teaspoon chipotle powder, or more to taste

  • 1 bay leaf

Instructions

Blend the ingredients and cook together in a saucepan. Bring to a boil, reduce heat and simmer for about 8 to 10 minutes. Best served at room temperature or warm. Remove the bay leaf before using.

Breast of Wild Goose with Lingonberry Sauce

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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

1 full breast of wild (or domestic) goose, about 3 pounds

Marinade:
1/2 cup olive oil
1/2 cup water
1/4 cup apple cider vinegar
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder

Sauce:
1 12-ounce jar lingonberry preserves
1/2 cup gin

Instructions

Marinate breast for 2 hours in refrigerator, remove, dry the breast and place it on a grill, preheated to 350 degrees F.   While the goose is marinating, mix the gin and preserves and heat in a saucepan over medium heat, stirring often, until the mixture thickens.

Boil the marinade for 10 minutes, then use it to baste occasionally, until the goose breast reaches an internal temperature of 160 degrees F. Remove and allow breast to rest for 15 minutes, covered in foil, before slicing.

Serve with warm lingonberry-gin sauce on the side.

Quail with Honey BBQ Sauce

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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

 Quail with Honey BBQ Sauce

10 whole quail
1/4 cup flour
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon pepper
10 strips bacon
2 tablespoons vegetable shortening

Instructions

Clean the birds and set aside.

Place flour, garlic salt, paprika, and pepper in a plastic or paper bag; add the quail breasts and shake until meat is well coated.

Wrap a large slice of bacon around the breast of each bird.

Heat shortening in a medium skillet and brown the breasts on both sides.

Let them cook until just browning all over, about 5 minutes per side, then remove the birds to a platter and keep them warm while preparing the honey BBQ sauce.