Recipes published in ‘Hot & Spicy’

New Mexico Style Barbecue Sauce

Recipe

20 May

Recipe By : GRILLIN’ AND CHILLIN’ SHOW #GR3606
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
1/2 medium red onion — finely chopped
1 clove garlic — finely diced
6 plum tomatoes — coarsely diced
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon Ancho chile powder
1 teaspoon Pasilla chile powder
1 tablespoon Worcestershire sauce

In a medium saucepan over medium heat, heat the butter and sweat the onion
and garlic until translucent. Add the tomatoes and simmer for 15 minutes.
Add the remaining ingredients and simmer for 20 minutes.

Puree the mixture in a food processor, pour into a bowl, and allow to cool
at room temperature. Will keep for 1 week or several months frozen.

Yield: 5 cups

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Filed under: Bread Machine, Hot & Spicy, Low Fat Cal, Low Fat Low Cal, Ornish

Korean-Style Grilled Beef Short Ribs and Scallions

Recipe

25 Sep

Korean-Style Grilled Beef Short Ribs and Scallions

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Ribs
Barbecue Grill

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 2″ thick beef short ribs
5 cloves garlic — minced
1/2 cup soy sauce
3 tablespoons oriental sesame oil
2 teaspoons fresh ginger root — minced
3 tablespoons sugar
2 teaspoons white vinegar
2 teaspoons sesame seed
1 teaspoon pepper
18 scallion — trimmed

Cut through the meaty side of each short rib to the bone at 1/2 inch
intervals, leaving the meat attached to the bone. In a bowl whisk together
well the garlic, soy sauce, oil, ginger root, sugar, vinegar,sesame seeds,
pepper and coat each thoroughly with the marinade. Transfer the ribs as they
are coated to a large resealable plastic bag. Add the scallon and any
remaining marinadeto the bag, seal the bag and let the mixture marinate,
chilled, turning the bag occasionally overnight.
Grill the ribs, and the marinade discard, meaty side down on a oiled rack
set 4-5 inches over glowing coals for 8 min., turn them and grill them for 6
min. more for medium-rare. Grill the scallions for 4 min. or until they are
just brown.

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Filed under: Appetizers, Beef, Brunch, Favorite, Hot & Spicy, Italian, Meats, Pork, Potluck, Side Dish

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Recipes published in ‘Hot & Spicy’

New Mexico Style Barbecue Sauce

Korean-Style Grilled Beef Short Ribs and Scallions

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