Cherry Chipotle Bbq Sauce Food

CHERRY BARBECUE SAUCE

Steps:

• In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

CHIPOTLE CHERRY BARBECUE SAUCE

Steps:

• Melt the butter in a small saucepan. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5-6 minutes.
• Add the remaining ingredients and cook over medium heat, stirring until bubbling, about 5 more minutes.
• Move the mixture to a food processor and blend until smooth.
• Transfer to a bowl and let cool before you use it.
• The glaze can be refrigerated for up to 2 weeks. Enjoy!

CHERRY BOMB BARBECUE SAUCE

Steps:

• In a heavy saucepan, saute onion in oil until caramelized. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers. Bring to a boil. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.
• Remove from heat and let cool. In a food processor, puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth.
• Push puree through a fine mesh strainer into a saucepan. Add sugar and salt to taste. Add whiskey. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar.

CHIPOTLE-CHERRY BARBECUE SAUCE

Steps:

• Bring ketchup, cherry preserves, lemon juice, molasses, brown sugar, Worcestershire sauce, soy sauce, lemon peel, chiles, adobo sauce, liquid smoke, onion powder, and cocoa powder to simmer in medium saucepan, stirring often. Reduce heat to medium-low and simmer 10 minutes, stirring often. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made up to 1 week ahead. Cover tightly and refrigerate.

GRILLED SKIRT STEAK WITH CHIPOTLE CHERRY BBQ SAUCE

Steps:

• For the rub: In a small bowl, add the garlic, chile powder, salt, and cumin. Rub the spice mixture over the entire skirt steak and let sit for 25 to 30 minutes in a dish or a re-sealable bag. For the sauce: Meanwhile, in a medium sized saucepan, melt the butter and saute the onion until fragrant and translucent. Deglaze with beef broth and bring to a simmer. Stir in the remaining ingredients and cook for 15 minutes over medium heat until sauce has thickened. For the steak: Preheat a grill pan over high heat. Place the steak on the grill and cook for 4 to 5 minutes per side for medium-rare. Pull off the grill and glaze with BBQ sauce before resting for 5 minutes. Slice skirt steak against the grain and serve with extra BBQ sauce. Nutrition Information Per Serving: Calories 810; Total Fat 26 g (Sat 11 g, Trans 1 g); Cholesterol 135 mg; Sodium 3920 mg; Total Carbohydrates 107 g; Dietary Fiber 6 g; Sugars 89 g; Protein 42 g, Vitamin A 2810 IU; Vitamin C 14 mg; Calcium 129 mg; Iron 6.53 mg; Vitamin D 9.38 IU; Folate 37 mcg % Daily Value*: Vitamin A 60%; Vitamin C 25%; Calcium 15%; Iron 35% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. **Nutrition analysis calculated using beef, inside skirt steak, trimmed to 0" fat; nutrition analysis calculated using 1 (15 oz.) can sweet cherries, canned with heavy syrup and drained; Chipotle en abodo replace by chile pepper, jalapeno, canned and sauce, adobo fresco for analysis.

MEATBALL SANDWICHES WITH CHIPOTLE-CHERRY BBQ SAUCE

Steps:

• Meatballs: In a bowl, beat egg, salt, pepper, allspice, cumin seeds and parsley.
• Add chicken and mix until combined (do not overwork).
• Refrigerate for 30 minutes.
• With wet hands, form 20 meatballs, then flatten slightly into thick patties. Grill or fry in a pan until cooked through, about 4 minutes per side. Keep warm.
• Cherry-Chipotle BBQ Sauce: Soak dried cherries in hot water for 10 min, then drain well. After draining the cherries, I chopped them up into smaller pieces using a wet knife.
• Mix all ingredients together in medium-sized saucepan (use more or less chilies to taste).
• Bring to a simmer, reduce heat to LOW, cooking for 10 minutes, stirring often. Do not let the sauce dry out.
• Season sauce to taste with salt and pepper.
• To Assemble the Sandwiches: Heat flat bread on the grill.
• Place some BBQ sauce in the center, then lettuce, onion and tomatoes.
• Add grated cheese of your choice, fresh cilantro and top with 2-3 meatballs.
• Drizzle with more BBQ sauce.
• Enjoy!
• Assembly:.