Gary Wiviott’s Rub

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This recipe is from the Book Excerpt: 

Low & Slow

Master the Art of Barbecue in 5 Easy Lessons 

 

 

By Gary Wiviott with Colleen Rush

Ingredients

10 tablespoons hot Hungarian or “half sharp” paprika

6 tablespoons garlic powder

6 tablespoons kosher salt

5 tablespoons freshly ground black pepper

3 tablespoons cayenne pepper

3 tablespoons onion powder

3 tablespoons dried oregano

2 tablespoons dried thyme

2 tablespoons chipotle powder

2 tablespoons ancho powder

1 tablespoon guajillo powder

Instructions

Mix the ingredients in a medium bowl, using a whisk to thoroughly blend.


To apply, sprinkle about 2 tablespoons over each rack of ribs, or more to taste.


Store leftovers in an airtight container for up to two months.

Smoky Red Chile Sauce, New Mexico-Style

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This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

10 to 12 Chipotle Texas Smoked Red Chile pods, buy here
1 large onion, chopped
3 cloves garlic, chopped
3 cups homemade beef stock

 

Instructions

Place the chiles on a baking pan and place in a 250 degree F. oven for about 10 to 15 minutes or until the chiles are toasted, taking care not to let them burn.  Remove the stems and seeds and crumble into a saucepan.

Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 20 to 30 minutes.

Puree the mixture in a blender until smooth and strain.  If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency.

Chipotle Texas Mole Sauce

Dave DeWitt Recipes Leave a Comment

This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

4 Chipotle Texas Dried Ancho pods, stems and seeds removed, buy here 
4 Chipotle Texas Dried Pasilla pods, stems and seeds removed, buy here
1 medium onion, chopped
2 cloves garlic, chopped
2 medium tomatoes, peeled and chopped
3 tomatillos, chopped
1 tablespoon sesame seeds
1 tablespoon pumpkin seeds
1/2 cup almonds, chopped
1 corn tortilla, torn in pieces
1/4 cup raisins
1/2 teaspoon Mexican oregano
1/4 teaspoon each ground cloves, cinnamon, and coriander
3 tablespoons vegetable oil
2 cups chicken broth
1 ounce bitter chocolate (or more to taste)

 

Instructions

Simmer the chiles in a pot of water for 15 minutes to soften.  Remove the chiles and reserve the water.

Combine the chiles, onion, garlic, tomatoes, tomatillos, seeds, almonds, tortilla, raisins and spices in a blender and puree, in small batches, until smooth.

Heat the oil in a large skillet and saute the puree for 10 minutes, stirring frequently.  Add the broth, 1 cup of the chile water, and the chocolate and cook over a very low heat for 30 to 45 minutes, or until thick.

Tamarind Chicken in White Curry Sauce

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This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

1/2 cup tamarind pulp
3/4 cup water
4 green chiles such as jalapeños, seeds and stems removed, sliced into rings 
1 cup chopped shallots
5 cloves garlic, minced
2 tablespoons finely chopped fresh ginger
3 tablespoons vegetable oil
1 teaspoon ground cayenne
1 3-pound chicken, skinned, boned, and cut into 1-inch cubes
1 1/2 cups coconut milk, see recipe here
4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped

 

Instructions

Soak the tamarind in 3/4 cup boiling water for 15 minutes. Mash the tamarind and then strain. Discard the pulp and reserve the juice.

In a large skillet, saute the chile rings, shallots, garlic, and ginger in the oil until soft.  Stir in the cayenne and chicken and mix well.  

Add the coconut milk and bring to a boil.  Reduce the heat and simmer, covered, stirring occasionally, for 20 minutes. 

Add the chopped chile and cook for an additional 5 minutes.  Stir in the tamarind and cook, uncovered, for 10 minutes or until the sauce is thickened, stirring occasionally.

Salsa de Chipotle (Chipotle Chile Sauce)

Dave DeWitt Recipes Leave a Comment

This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

10 dried chipotle chiles
4 mulato chiles, or substitute anchos
1/2 onion, chopped
10 cloves garlic
1 tablespoon sesame seeds
10 black peppercorns
10 cumin seeds
1/2 cinnamon stick
1 teaspoon Mexican oregano
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup tablespoon vegetable oil
1/4 cup vinegar
1 cup water

 

Instructions

In a bowl, soak the chiles in hot water until soft, about 4 hours. Remove the seeds and stems.

In a food processor or blender, combine the chiles, onion, garlic, olive oil, sesame seeds, peppercorns, cumin seeds, cinnamon stick, Mexican oregano, and salt and process to a paste.

Heat the olive oil and vegetable oil together in a saucepan and fry the paste over medium heat until it is aromatic, stirring constantly for about 5 minutes. Add the vinegar and water, remove from the heat, and stir well.