Ancho Chili And Honey Bbq Sauce Food

ANCHO CHILE HONEY BASTED QUAIL

Steps:

• Soak ancho chile in 1 cup of hot water for 30 minutes.
• Preheat grill to medium-high.
• Place ancho chile and soaking water, garlic, honey, and salt in a blender. Cover and puree until smooth.
• Place quail, breast side down, on preheated grill for 3 to 4 minutes or until skin is browned. Turn quail over and baste generously with pureed sauce. Cook for another 3 to 4 minutes.
• Place quail on a cooler part of grill until finished cooking. Turn quail and baste after 1 minute, then turn over and baste again. The quail is finished when its juices run clear.

ANCHO CHILE SAUCE

Steps:

• Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
• Heat oil in heavy medium saucepan over medium heat. Add onion and saute until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
• Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. May be made 3 days ahead; cover and chill.

ANCHO BBQ SAUCE - RECIPE

Steps:

• Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
• Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
• Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.
• Set the chopped anchos into a food processor.
• Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
• Add the garlic and cook another minute or so, until you can smell the garlic. Add them to the food processor.
• Add the remaining ingredients along with about 1/2 cup of the soaking liquid. Process until it smooths out.
• The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
• Adjust with salt and pepper, then press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
• Store in the fridge in an airtight container.

ANCHO CHILI AND HONEY BBQ SAUCE

Steps:

• Soak the dried chilies in 2 cups of hot water for at least 30 minutes, making sure to reserve the water.
• Dice the onion and garlic and sauté them in the same pot the BBQ sauce is being made in.
• Remove the chilies from the water, rough chop them, and throw them into the pot, seeds and all. Give everything a good stir and let it cook for 1 to 2 minutes, continue stirring.
• Add the ketchup, 1 cup of chili water, honey, molasses, brown sugar, lemon juice, lime juice, apple cider vinegar, Worcestershire, and liquid smoke.
• Let everything cook for ten minutes or so on low heat. Stir regularly to keep everything from boiling over. Use a blender to puree everything until it's smooth
• Add the salt and cook on a low simmer, occasionally stirring to prevent a mess, for at least 30 minutes, but better for an hour or two.

ANCHO CHILE SAUCE

Steps:

• Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
• Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
• Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. DO AHEAD: Can be made 3 days ahead. Cover and chill.
• * Available at many supermarkets and at specialty foods stores and Latin markets.

QUAIL IN ANCHO CHILE & HONEY SAUCE

Steps:

• In a plastic zipper bag, combine the olive oil, 1-1/2 ounces ancho chile powder, and garlic with the quail and refrigerate overnight.
• To make the sauce: saute the onion in the vegetable oil in a medium saucepan until onion is transparent and soft but do not brown.
• Add the ancho chile powder, and pinches of cinnamon and cloves and stir together for a minute or two; then add the chicken broth and bring to a boil.
• Reduce heat and add honey, stirring over low heat until dissolved.
• Stir in the cornstarch dissolved in water and whisk sauce until thickened.
• Season with salt to taste.
• To prepare the quail: Remove quail from marinade.
• On a very hot grill or skillet, cook quail skin side down for about 5 minutes; flip over and cook for another 4 or 5 minutes or until medium-rare (some pink is fine).
• Serve with ancho-honey sauce drizzled over.

ANCHO CHILE AND BOURBON SAUCE

Steps:

• Heat olive oil in a medium saucepan over medium-high heat.
• Add the onions and cook until soft.
• Add the bourbon and cook until completely reduced.
• Add the remaining ingredients and cook until reduced by half.
• Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency, if you want to thicken, add some flour.
• Season with salt.