Red Chile Sauce from Powder

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This is a basic recipe that can be used interchangeably with any of the mild red chile powders. (If this sauce were made from some of the hotter powders such as piquin, it would be too hot to eat!) Adjust the amount of powder to change the pungency of the sauce.

Ingredients

  • 2 tablespoons vegetable oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 2 tablespoons all-purpose flour

  • 3 to 4 tablespoons New Mexican red chile powder

  • 1/4 teaspoon ground cumin (optional)

  • 3 cups chicken stock or water

  • Salt to taste

Instructions

  • In a pan, heat the oil and saute the onions and garlic until they are slightly browned. Add the flour and continue to cook for 4 minutes, stirring constantly, until the flour is browned, being careful that it does not burn.

    Stir in the chile powder and cumin and heat for a couple of minutes.

    Add the broth, bring to a boil, reduce the heat, and simmer for 10 to 15 minutes or until the desired consistency is obtained. Salt to taste.

    Variation:  For a smoother sauce, either puree the onion and garlic or substitute 1 teaspoon onion powder and 1/8 teaspoon garlic powder and add along with the chile powder.

    Charcoal-Grilled Fruit for Dessert

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    “Mixed Grill. Cut fruit of choice in half, remove core and seeds or pits, and arrange in a hinged grill. Squeeze a lemon over the surfaces; sprinkle with sugar and a dash of ground cinnamon and grill quickly until just hot. Brush with melted butter. Sprinkle a little brandy or sweet liqueur over all.” –Maggie Waldron

    Ingredients

    Suggested Fruits for Grilling

    • Banana–Sliced in half lengthwise

    • Mango–1/2 inch thick slices

    • Orange–Single sections

    • Papaya–1/2 inch thick slices

    • Peach–1/2 inch thick slices

    • Pear–1/2 inch thick slices

    • Pineapple–1/2 inch thick rings

    • Strawberry–Sliced in half

    Instructions

     

    Grilled Panzananella Salad w/ Sun Dried Tomato Dressing

    Dave DeWitt Leave a Comment

    Yes, you can grill some salad ingredients! This modified Italian recipe uses leftover bread, and grilling the stale bread keeps it from getting soggy in the salad. It is a nice accompaniment to grilled meats and poultry and the heat level builds as you eat it.

    Ingredients

    For the Hot Sun-Dried Tomato Dressing:

    • ½ cup dry white wine

    • 6 sun-dried tomatoes, finely chopped

    • ½ cup olive oil

    • 1/4 cup balsamic vinegar

    • 3 cloves garlic, minced

    • 3 small fresh red chiles, such as serrano or jalapeño, stems and seeds removed, finely chopped

    • 1 tablespoon chopped Italian parsley

    • Garlic Brushing Oil

    • 1/4 cup olive oil

    • 4 large cloves garlic, minced

    • 1 teaspoon ground cayenne chile

    For the Panzananella Salad:

    • 12 cherry tomatoes, halved

    • 4 1-inch thick slices, day old Italian bread, crusts removed

    • 1 stalk of celery, including the leaves, finely sliced

    • ½ cup stuffed green olives, halved

    • 1 large red leaf lettuce leaf, finely sliced

    • Grated Parmesan cheese for garnish

    Instructions

    To make the dressing, bring the wine to a simmer in a small saucepan.. Add the chopped tomatoes. Remove from the heat and cool.

    In a bowl, combine the remaining dressing ingredients, add the tomatoes and let sit for an hour at room temperature to allow the flavors to blend.

    In a bowl, whisk together the olive oil, garlic, and cayenne. Toss the tomatoes in the mixture and marinate for 30 minutes. Remove the tomatoes from the oil and place in a grill basket.

    In a grill basket, grill the tomatoes over a medium fire until just heated, about 2 minutes. Brush the bread with the oil and grill for a couple of minutes on each side, until lightly marked. Cut the bread into ½ to 3/4-inch cubes.

    In a bowl, toss the remaining salad ingredients together with the grilled tomatoes and bread cubes. Top with the dressing, grated cheese and serve immediately.

    Grilled Artichokes Stuffed with Serrano Cilantro Aioli

    Dave DeWitt Recipes Leave a Comment

    ‘This is an extremely versatile dish that can be done ahead of time and thrown back on the grill as it is heating up, and it can be served either warm or cold. To take a short cut with the aioli, we have used a prepared mayonnaise as the base.’

    Ingredients

    lemon, rice wine vinegar, mayonnaise, cilantro, lime juice

    Instructions

    Grilled Spring Asparagus with Spicy Lemon Mop

    Dave DeWitt Leave a Comment

    No, you can’t use canned or frozen–it only works with fresh asparagus, so take advantage of those spring asparagus months. This is an excellent accompaniment to grilled seafood, and you can find some of that in chapter 8.

    Ingredients

    Spicy Lemon Mop

    • 3 tablespoons olive oil

    • 2 tablespoons lemon juice, fresh preferred

    • 2 serrano chiles, stems and seeds removed, minced

    • 2 cloves garlic, minced

    • 2 teaspoons chopped parsley or rosemary

    • Freshly ground black pepper

    The Asparagus

    • 1 pound fresh asparagus

    Instructions

    Combine all the ingredients for the mop and mix well.

    Cut off the tough stem ends of the asparagus, rinse and place in non-reactive, shallow bowl. Pour the mop over the asparagus and marinate, at room temperature, for an hour.

    Grill the asparagus over medium heat for 2 minutes on each side or until done but still crisp.