Blackberry or Marionberry BBQ Sauce

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This is a great sauce for beef, and is great on steaks.

Ingredients

  • ¼ cup butter

  • ¼ cup chopped onion

  • 1 teaspoon. chopped garlic

  • ¼ cup Worcestershire sauce

  • 2 tablespoon molasses

  • 1 tablespoon Tabasco sauce

  • ¼ cup fresh lemon juice

  • 3 cups fresh blackberries, crushed

Instructions

Heat the butter in a saucepan, add onion and garlic and cook until soft, about 5 minutes. Add all the other ingredients including the berries and cook for about 10 minutes in a slow simmer.

You may wish to let this reduce down a bit if the sauce appears too thin. This is a great sauce for beef, and is great on steaks.

Strawberry or Blueberry BBQ Sauce

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Ingredients

  • 3 cups fresh blueberries or strawberries, crushed

  • 1 ½ cups white vinegar

  • ½ cup brown sugar

  • 2 tablespoons. Worcestershire sauce

  • 1 teaspoon white pepper

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • ½ teaspoon ground cloves

  • ½ teaspoon red pepper

  • 1 bay leaf

Instructions

Blend the ingredients and cook together in a saucepan. Bring to a boil, reduce heat and simmer for about 8–10 minutes. Best served at room temperature or warm. Excellent served on duck or turkey.

Santa Fe Salad with Chile Pasado Dressing

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If piñon nuts are not available, substitute sunflower seeds or chopped walnuts in this spicy tossed green salad.

Ingredients

For the Dressing:

  • ½ ounce chile pasado, reconstituted to make about ½ cup, chopped

  • 1/4 cup mayonnaise

  • 2 tablespoons sour cream

  • 1 tablespoon olive oil

  • 1 tablespoon lime juice

  • 1 clove garlic, minced

  • 1/4 teaspoon sugar

  • 1 teaspoon chopped fresh cilantro

  • 1/4 teaspoon ground cumin

For the Salad:

  • 1/2 cup jicama, diced, or substitute green apples

  • 4 green onions, chopped, including the green part

  • 2 chopped red ripe tomatoes

  • Mixed salad greens–radicchio, butter, and red leaf lettuce

  • 1/4 cup piñon nuts

Instructions

For the Dressing:

Combine all the ingredients in a bowl and allow the dressing to sit for a few hours covered, in the refrigerator, to blend the flavors.

For the Salad:

To make the salad: Combine the jicama, onions, tomatoes, and salad greens. Toss with the dressing, top with the nuts, and serve.

Montanolo Chicken Salad

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This recipe is a great lunch salad.

Ingredients

  • 2 chicken breasts, blackened
  • 1/2 cup Champignon Montanolo cheese, diced
  • Few dashes balsamic vinegar
  • Small drizzle olive oil
  • 2 teaspoons garlic powder
  • Few spinkles season-all salt
  • Few dashes hot sauce
  • Salad greens

Instructions

Saute the chicken breasts until cooked thoroughly. Dice into about 1-inch cubes and place in a large salad bowl. Add the cheese and stir. Add the rest of the ingredients and stir until thoroughly mixed. Place the greens in a bowls and serve the chicken mixture over them.

Tex-Mex Chiltepin Tequila

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Chiles and cumin combine here to create the olfactory essence of the Border. Most any type of small chile pepper that you can get in the bottle will work. Be sure to taste it often and remove the chiles when it reaches the desired heat–the longer the chiles are left in, the hotter the liquor will get!

Ingredients

  • 4 to 6 dried chiltepin chiles, left whole

  • 1 teaspoon ground cumin

  • 1 liter vodka or white tequila

Instructions

Place the chiles and cumin in the vodka and let them steep for a week or more. Periodically taste the liquor and remove the chiles when the desired heat has been obtained.

Serve extremely cold, over ice, or in tomato juice for an “instant” Bloody Mary or Maria. Flavored liquors are often prepared in the Southwest with sliced jalapeños.