Smoky Mayonnaise

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

2 chipotle chiles, rehydrated, seeds and stems removed, or substitute 2 chipotle chiles in adobo sauce plus 2 teaspoons of adobo sauce
1/2 cup prepared mayonnaise
1/2 cup sour cream
1/2 teaspoon dried cilantro flakes

Instructions

In a blender or food processor, combine the rehydrated chipotles and 2 teaspoons of the rehydrating water and puree. Alternately, if using chipotles in adobo, puree the chipotles with 2 teaspoons of the sauce.

In a bowl, combine the pureed chipotles with the mayonnaise, sour cream, and cilantro flakes and mix well.

Chipotles Adobados (Chipotle Chiles in Adobo 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

½ pound dried chipotle chiles, stems removed

Water to rehydrate

1 quart vinegar

1 head garlic, peeled and crushed

½ cup piloncillo, or ½ cup packed brown sugar

1 cup roasted and peeled green chile, such as poblano or New Mexican

2 medium tomatoes, chopped

6 black peppercorns

3 bay leaves

1 teaspoon ground cumin

Salt to taste

 

Instructions

Soak the chipotles in water until they rehydrate, at least one hour, then drain.

In a saucepan, add ½ of the vinegar, ½ of the garlic and the brown sugar. Cook this mixture for about 20 minutes, then add the chipotles.

In another pan, combine the green chile, tomato, remaining garlic, peppercorns, bay leaves, cumin, remaining vinegar, and salt to taste. Cook for about 30 minutes, covered, over a medium heat. Add the chipotle chile mixture, stir well, and store in sterilized jars.

 

Alice Springs Ostrich Medallions

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

2 pounds ostrich tenderloins

Marinade:
1/2 cup soy sauce
1/4 cup lime juice
2 tablespoons rice wine vinegar
1/4 cup orange juice
1 tablespoon brown sugar
1 tablespoon honey
1 teaspoon minced garlic
1/4 cup chopped scallions
1/2 teaspoon fresh ground ginger
1 teaspoon olive oil
pinch of nutmeg
sea salt to taste
citrus pepper to taste

2-3 tablespoons chilled butter

Instructions

Slice tenderloins into 1-inch-thick medallions, place them on a cutting board, cover with plastic wrap, and pound lightly to flatten and tenderize the meat.  In a large bowl whisk together all marinade ingredients and pour into a Ziploc bag, add the ostrich, and marinate the medallions for 8-10 hours in the refrigerator.

Drain the meat, reserving the marinade, and place the meat on a platter, cover with plastic wrap, and let it come to room temperature while you oil or spray the grill.  

Place an aluminum foil smoke packet on the coals (or medium gas flame) and when the wood chips begin to smoke, put the medallions on the grill.  

In a medium saucepan over high heat, boil the remaining marinade for ten minutes. Reduce the heat to its lowest setting and keep the marinade warm.  Just before serving the ostrich, cut the butter into small chunks, add them to the sauce, and whisk into the mixture until smooth.

Grill the ostrich over medium coals or a gas fire (400 to 500 degrees F) until medium rare, approximately 1-2 minutes per side.  Do not overcook, as ostrich is very lean.

Place the medallions on a heated platter, cover with foil, and let the meat rest for 2-3 minutes.  Serve with the sauce on the side.

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.

Wild Boar in Peanut Sauce

Dave DeWitt Recipes 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

 

Wild boar gives commercial pork a run for its money.

2 to 3 pounds of wild boar cut into bite-sized or serving-sized pieces
3 onions, chopped
3 small tomatoes, peeled and chopped
1 cup peanut butter (natural or homemade)
salt to taste
black pepper to taste

oil for frying

Instructions

Heat a few spoonfulls of oil in a large pot. Add the meat and fry it until it is browned but not done. Reduce heat. Add water, salt, and pepper and simmer for about half an hour.

Add the tomatoes and onions and contine to simmer until the meat is done and becoming tender.

Remove some of the liquid and mix it with the peanut butter to make a smooth sauce. Add this to the meat-tomato-onion mixture.

Continue to simmer on very low heat until the meat is very tender.