Coconut Milk and Cream

Dave DeWitt Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

4 cups grated coconut
2 1/4 cups boiling water or hot milk

 

Instructions

In a bowl, cover the grated coconut with with the boiling water (or milk for a thicker coconut “cream”) and let it steep for 15 minutes.  Using a strainer, drain the coconut and reserve the “milk.”  The coconut meat may be squeezed through muslin cloth or a double layer of cheesecloth to collect the rest of the “milk.”
Store the “milk” in the refrigerator (it has about the same shelf life as whole milk), and the “cream” will rise to the top.
Variation: For a thicker milk, approaching cream, instead of steeping the grated coconut in hot water, puree it in a blender with the water and then strain it through cloth.

Barbecued Beef Ribs, Chipotle Texas-Style

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

For the Ribs:

3 pounds beef ribs
1 Bottle Chipotle Texas Sabroso Southern Rib Rub, buy here
Soak pecan wood chips in water

For the Sauce:

6 Chipotle Texas Smoked Jalapeño pods, stems and seeds removed, rehydrated and chopped, buy here
1 medium onion, chopped
3 cloves garlic, chopped
2 tablespoons vegetable oil
1 cup tomato sauce
2 cups beef broth
1/4 cup cider vinegar
Juice of 1 lemon
1 tablespoon prepared mustard
1 tablespoon brown sugar
1/2 teaspoon dried oregano
1/8 teaspoon ground habanero chile
Freshly ground black pepper

 

Instructions

Rub the ribs with the Southern Rib Rub, wrap them in plastic wrap, and let them sit for at least one hour. Build a charcoal fire in the grill or a pecan wood fire in the smoker.

To make the sauce, saute the jalapeños, onions, and garlic in the oil in a skillet until soft. Place the mixture in a blender and puree until smooth.  Add the remaining ingredients, except the ribs, and bring to a boil. Reduce the heat and simmer until the sauce has thickened.

Place soaked wood chips on the charcoal, and place the rips on the grill away from the coals.  Cook the ribs indirectly, covered, for about 45 minutes turning several time.  Baste the ribs with the sauce and continue to cook indirectly for additional 30 minutes, being careful that they do not burn.

Chipotle Texas Mole Sauce

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

4 Chipotle Texas Dried Ancho pods, stems and seeds removed, buy here 
4 Chipotle Texas Dried Pasilla pods, stems and seeds removed, buy here
1 medium onion, chopped
2 cloves garlic, chopped
2 medium tomatoes, peeled and chopped
3 tomatillos, chopped
1 tablespoon sesame seeds
1 tablespoon pumpkin seeds
1/2 cup almonds, chopped
1 corn tortilla, torn in pieces
1/4 cup raisins
1/2 teaspoon Mexican oregano
1/4 teaspoon each ground cloves, cinnamon, and coriander
3 tablespoons vegetable oil
2 cups chicken broth
1 ounce bitter chocolate (or more to taste)

 

Instructions

Simmer the chiles in a pot of water for 15 minutes to soften.  Remove the chiles and reserve the water.

Combine the chiles, onion, garlic, tomatoes, tomatillos, seeds, almonds, tortilla, raisins and spices in a blender and puree, in small batches, until smooth.

Heat the oil in a large skillet and saute the puree for 10 minutes, stirring frequently.  Add the broth, 1 cup of the chile water, and the chocolate and cook over a very low heat for 30 to 45 minutes, or until thick.

Smoky Red Chile Sauce, New Mexico-Style

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

10 to 12 Chipotle Texas Smoked Red Chile pods, buy here
1 large onion, chopped
3 cloves garlic, chopped
3 cups homemade beef stock

 

Instructions

Place the chiles on a baking pan and place in a 250 degree F. oven for about 10 to 15 minutes or until the chiles are toasted, taking care not to let them burn.  Remove the stems and seeds and crumble into a saucepan.

Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 20 to 30 minutes.

Puree the mixture in a blender until smooth and strain.  If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency.