Wednesday, September 29, 2010

What's Cooking Wednesday: Chipotle-Cherry BBQ Sauce

A couple of weeks ago, on a Sunday, it was one of the few days during which one could spend the entire day outdoors. The day began with me being woken up by my mom, albeit it was late. It was not until the early morning that I finally had been able to sleep soundly after hacking my brains out during the night. I had been suffering from a cold/allergies for two days.

We decided to spend part of our day at the beach. It seemed like a good idea - fresh air and lots of sunshine, instead of staying cooped up inside with the diseased air in my room. After stopping for to-go coffee, we brought out our love-seat styled beach chair and basked in the warm sun, breathing in the salt water. Since it was low tide, seashells were fair game! Look at the treasure we found:

Did you notice the tiny shells on and within the large shell in the first picture? What's so special about these shells? Well, usually these are not found here on the shores of New Jersey. These are usually found in warmer water. My guess is that with Hurricane Earl that just passed by,  it dropped them off here to be discovered.

Fast-forwarding through the day, we come to dinner time. My mom and I decided to experiment by making an awesome barbecue sauce, chipotle-cherry sauce on baby back ribs. We found the recipe in the magazine, bon appetit.  The recipe has some sweetness but the chipotle chiles give it a twist and a kick.

Chipotle-Cherry Barbeque Sauce

1 cup ketchup
1/2 cup cherry preserves
2 tablespoons fresh lemon juice (I put in 1/4 of a cup)
2 tablespoons mild-flavored (light) molasses
2 tablespoons golden brown sugar (we used dark brown since it was all we had)
1 tablespoon Worchestershire sauce
1 tablespoon soy sauce (we did not use this since many soy sauces have wheat, which I can't eat)
1 teaspoon finely grated lemon peel (since we used more lemon juice we didn't use the peel)
1-2 canned chipotle chiles in adobo, minced, plus 1 tbsp adobo sauce from can
1 teaspoon liquid smoke
1 teaspoon onion powder
1 teaspoon unsweetened cocoa power


Bring ketchup, cherry preserves, lemon juice, molasses, brown sugar, Worchestershire 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..

The sauce can be made up to 1 week ahead. Cover tightly and refigerate.

Buon Appetito!

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