Note to Self:

Tuesday, March 1, 2011

Employee Meal, 1 March 2011 (BBQ Chicken Thighs)


Espresso BBQ Sauce
Yield: 2 cups
2 tablespoons vegetable oil
1/2 cup minced onion
1 tablespoon minced garlic
1/2 cup brown sugar
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup espresso
1-1/2 cups ketchup

Heat the oil in a small heavy sauce pot. Add the onion and sauté until they just begin to caramelize. Stir in the garlic, sugar, chili powder, cumin, cinnamon, salt and black pepper, sauté for 2 or 3 minutes. Stir in the espresso and ketchup. Bring the sauce to a boil, then lower it to a simmer. Stir often with a wooden spoon. Cook the sauce, over low heat, for approximately 30 minutes, or until the sauce has reduced to approximately 2 cups. Store in a glass jar for up to 2 weeks.

Citrus-Serrano BBQ Glaze
Yield: 2 cups
1-1/2 cups orange juice
1-1/2 cups grapefruit juice
3/4 cup lime juice
1 cup ketchup
1 cup brown sugar
1/2 cup minced onion
1 tablespoon minced serrano chili
2 teaspoons minced garlic
1 teaspoon salt

Combine all of the ingredients in a small heavy sauce pot. Bring the glaze to a boil, skim the surface of any impurities, then lower the heat to a fast simmer. Continue to cook the sauce, while stirring with a wooden spoon frequently, for approximately 1 hour. The sauce should reduce by half, or to 2 cups, and have taken on a shiny syrupy consistency. Strain the glaze through a mesh colander and allow to cool somewhat before using. Store in a glass jar for up to 2 weeks.

Asian BBQ Sauce
Yield: 2 Cups
3/4 cup hoisin sauce
3/4 cup ketchup
1/4 cup soy sauce
2 tablespoons granulated sugar
2 tablespoons toasted sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon cayenne pepper

Combine all of the ingredients in a medium bowl and whisk until all of the ingredients are fully incorporated. Pour into a glass jar, or bowl, and let stand for at least 2 hours before use. Store in a glass jar for up to 2 weeks.

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