Your Life A to Z Recipe: Wednesday, August 27th, 2014: How To Dress up Your BBQ

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How To Dress up Your BBQ

Caramelized Onions
3 yellow onions, peeled, cored, and finely diced
1/4 cup Canola oil
1.    Heat large sauté pan over medium-high heat.
2.    Add Canola oil and toss onions to coat.
3.    Cook 1-2 minutes until onions start to color.
4.    Reduce to low heat and cook for 45 minutes, tossing every 3-5 minutes.  
5.    Remove from heat and let cool slightly before serving.
Note:  Onions may be made ahead of time and reheated over low heat.

Tarbell’s BBQ Sauce
2 cups best quality marinara
1/2 cup soy sauce
1/2 cup ancho chile puree  (recipe follows)
1 T Worcestershire sauce
1-1/4 cup  molasses
1.    Combine all ingredients and season to taste with salt.

Ancho Chile Puree
 4-6 dried ancho chilies
1.    Remove seeds and tear off stems; flatten chili with side of knife.
2.    Place a dry pan over medium heat and lightly toast the chili. Do not burn!
3.    Step back from the pan and add 1/2 to 3/4 cup of water, being careful not to let the steam burn you or the chile mist make you cough.
4.    Cover and let the chile soak for 15 minutes.
5.    Place in a blender with a pinch of salt and puree until smooth, adding more water if needed to reach a smooth consistency.

Roasted Red Pepper Sauce
1 red pepper
1 yellow pepper
2 bunches cilantro
2 T ancho chile puree
2 cloves garlic    1 T coriander
1 T chile powder
1 T paprika
2 T red wine vinegar
Olive oil
 

1.    Preheat broiler on high.
2.    Halve the peppers, removing core, seeds, and ribs. Place skin side up on baking sheet.
3.    Broil until skin is blackened then remove from oven, place in a small mixing bowl, and cover with plastic wrap.  Set aside to cool. When cooled, peel skin away and discard.
4.    Place peppers in blender with all other ingredients and puree until smooth, adding olive oil as necessary to reach a smooth consistency, and season to taste with salt and pepper.

Mix Whole Grain Mustard with…..

•    Caesar Salad Dressing - two parts best-quality dressing to one part mustard

•    Honey - to taste

    Salsa Verde
1/3 cup pumpkin seeds
1 tsp ground cumin
3 cups cilantro, leaves only
1/4 tsp pepper
4 T water    Pinch of fresh oregano
1 small garlic clove
2 T fresh lime juice, plus additional if needed
1/3 cup Canola oil

1.    Over low heat, toast pumpkin seeds for 10 minutes until golden and puffed
2.    During last 1-2 minutes, discard any burnt seeds and add the cumin to toast.
3.    Place all but oil and pumpkin seeds in blender; turn on high.
4.    With blender in motion, slowly add oil and pumpkin seeds; taste and add more lime juice and salt if needed.