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Homemade BBQ Sauce, and my 50th post!

For my 50th post on here, I wanted to do give you all something special. For the last few years, the single best thing that everyone has wanted repeatedly has been my homemade bbq sauce. Whether it’s on pulled pork, oven baked ribs, or on top of burgers with bacon, it’s quite simply the best bbq sauce I’ve had. After finally tweaking it enough, I present it here for you. Thanks for your continued support, and I look forward to cooking many more delicious experiments for everyone out there.

Start by roasting some peppers. Jalapenos, serranos, and anaheim, to be specific. Broil on the top rack of an oven until blackened.

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Put in a small bowl and cover tightly with foil (or steam in a plastic bag, but I’ve had the heat of the peppers melt the bag before) to loosen the skins. Wait 15 minutes, then peel the skins off. You don’t need to get ALL of the skins, just most of them, especially the blackened bits.

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Puree in a blender along with the garlic, and to make it more liquid, 1 cup of the ketchup.

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Add the contents of the blender, the remaining ketchup, and everything else into a stockpot. Stir really well, because the brown sugar will want to sit on the bottom and burn. Heat to a boil on medium, then lower to a simmer. Simmer for 2 hours until the color darkens and becomes thicker.

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Dustin’s “Mad for BBQ” BBQ Sauce:

3 jalapeno peppers
1 serrano pepper
1/2 poblano or 1 anaheim pepper
2 chipotle peppers in adobo, with 2 tsp adobo sauce
4 cloves garlic
7 cups ketchup
1 3/4 cups brown sugar
1 cup molasses
1/2 cup yellow mustard
1 tbsp tomato paste
2 tsp onion powder
1 tsp worchestershire

Preheat oven on broil.

Broil peppers on the top rack until skins start to blacken. Remove and place in a covered bowl or plastic bag (be careful not to melt the bag) to steam and loosen the skins. Wait 15 minutes. Remove skins and ends of peppers, but leave the seeds in (remove if you prefer a milder bbq sauce).

Puree peppers, garlic, and 1 cup of ketchup in a blender.

Bring all ingredients including pepper puree to a simmer over medium heat in a saucepan. Reduce heat to low and simmer for two hours, or until sauce darkens and becomes thick.

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Posted by on March 26, 2013 in Sauces, pastes, etc

 

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Spaghetti with Chicken and Thai Peanut Sauce

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This is an old favorite recipe of mine, gotten from some quick pasta cookbook I got back when I was first learning how to cook. It’s pretty simple: boil noodles, marinate chicken, cook a peanut sauce, cook chicken, combine! I almost always pair this with garlic cheese bread, and usually a simple salad of some kind.

Start by marinating the chicken for 10 minutes (or, if you have time, a few hours refrigerated) in soy sauce, lime juice, your choice of cooking oil, garlic, and ginger. Then cook the chicken (no photos of that here, I forgot to take one), on a grill pan, the bbq, or something like a George Foreman grill, which is what I used. After cooking the chicken, let it cool and cut into 1/4 inch slices. While the chicken is cooking, boil the pasta water and cook the spaghetti noodles, and drain when they are done.

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Meanwhile add soy sauce, lime juice, peanut butter, chicken broth, sugar, salt, and red pepper flakes in a small saucepan. Pour the marinade from the chicken into the saucepan as well.

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Posted by on February 12, 2013 in Entree

 

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Thai Chicken Mushroom Curry

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I hope everyone had a great Superbowl, and managed to avoid being guilty about all the overeating! It was certainly good here, and we got a lot of great recipes tested that I’ll be posting soon. In the meantime, though, I got a number of requests recently for this recipe, so here’s a nice healthy curry for you.

Start by peeling and dicing some potatoes and then microwaving them quick to soften them (I never thought of this before. It’s a great idea!)

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Next, mix some light coconut milk with curry paste (the original recipe called for red, we went with green) in a saute pan, and heat on medium high until bubbly.

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Posted by on February 4, 2013 in Entree, Healthy

 

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Ancho Chile BBQ Sauce

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Today, we’re getting ready for another great Superbowl recipe. This is a great bbq sauce, which I recently used to make shredded bbq chicken mini pizzas. It’s mild, rich, and not overly sweet. (A note for those who know me personally: this is NOT the bbq sauce I gave out for Christmas, it’s a different, less spicy/sweet one, more savory)

First, cut tomatoes into chunks and run them through a food mill to crush the tomatoes and remove the seeds.

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Next, toast dried chiles in a skillet, pressing them down flat, until they’re soft and pliable.

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Posted by on January 30, 2013 in Sauces, pastes, etc

 

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Lemon Chili Shrimp

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Today we’re starting the ramp up to Superbowl with a great grilled shrimp appetizer. I think I’ll definitely be making these, and suggest you do too.

First, you need to get a bunch of uncooked shrimp. I tend to get them unpeeled, and then peel, devein, and remove the tail myself, so they’re simpler to eat, but what you remove is up to you.

Marinate them for two hours (preferably, but a minimum of 30 minutes) in a mixture of lemon juice, soy sauce, chili sauce, ginger root, cilantro, garlic, and honey.

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Thread them on skewers, reserving the sauce.

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Posted by on January 25, 2013 in Appetizer/Snack, Healthy

 

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Mom’s Tacos

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In honor of moving my blog to it’s own fully self-hosted domain (hooray!) I’m posting another family recipe: my mother’s tacos. Slightly spicy, well seasoned, they’re fantastic. Also, please, PLEASE, do not use premade taco seasoning. It’s way too salty, and making your own is incredibly easy. I recommend using Alton Brown’s recipe.

First, start by browning a pound of ground beef, then pour off all of the excess grease.

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Add some salsa, taco seasoning, and a can of spicy (or not, as you prefer) V-8.

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Posted by on January 23, 2013 in Entree

 

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Great Guacamole

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The title of this post makes me want to exclaim Great Guacamole, Batman! But that’s probably only me, and will go away once I completely wake up. In the meantime, I’m envisioning various Batman roles as mexican foods, so am thoroughly amused.

On to the food! This is Alton Brown’s guacamole recipe, and it’s pretty darn good. The few changes I made were substituting salsa for tomatoes, leaving out the jalapeno for a spice-intolerant friend, and added extra garlic. It worked out pretty well for us, though I’d add the jalapeno without seeds in next time for more flavor.

Start by halving, peeling, and seeding the avocados. Then toss it in a bowl with the juice of one lime, minus one reserved tablespoon of the juice.

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Next, add kosher salt, cumin, and cayenne, then mix and mash everything together.

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Posted by on January 9, 2013 in Sauces, pastes, etc

 

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