Bowtie Pasta with Basil-Chipotle Marinara Sauce

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All this dish needs is a fresh salad and you’ve got a meal!

Ingredients

  • 2 cups hickory chips for smoking
  • 10 yellow tomatoes and 10 red tomatoes
  • 1/2 cup virgin olive oil
  • 1 Vidalia or other sweet onion, finely chopped
  • 3 garlic cloves, minced
  • 3 cups dry white wine
  • 1 cup low sodium chicken broth
  • 3 cups chopped fresh basil.
  • 2 tablespoons minced fresh thyme
  • 2 canned chipotle peppers
  • 2 tablespoons balsamic vinegar, minced
  • 2 tablespoons sea salt
  • Freshly ground black pepper
  • 1 pound bowtie pasta
  • 1/2 cup grated Parmesan or Romano cheese

Instructions

Soak the hickory chips in water 24 hrs in advance of grilling. Add the hickory chips to the grill 5 minutes prior to cooking the tomatoes.

Slice the tomatoes in half and place them on the grill. Grill them for 10 minutes at 250°F and remove them from the grill.

In a large sauce pan combine the olive oil, onion, and garlic and saute until the onion is golden brown. Deglaze the pan with the wine and add grilled tomatoes along with the chicken broth.  Add the basil, thyme, chipotles, vinegar, vinegar and salt and pepper.  Cover the saucepan and simmer over low heat for 1 hour.  Remove the sauce pan lid and add remaining 1 cup white wine for reduction.  Continue cooking on low heat for and additional 1 hour.

In a large pan, bring 2 quarts of salted water to a rapid boil.  Add the pasta and cook until done 15 minutes prior to serving.  Strain the pasta and serve pasta on a large serving dish and cover with sauce and sprinkle with cheese as desired. 

Gwyneth’s BarbeQlossal Butt Rub

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Instead of regular old paprika, my pork rub is made with Pimenton de la Vera, a smoked Spanish variety of chile that has earned a Denominacion de Origen, or controlled name status. (In order to be authentic, Pimenton de la Vera must be marked with that phrase, or simply its abbreviation: D.O.) If you want a spicier rub you can also add a little bit of ground chipotle chile powder

This recipe is from the following article: 

Fiery Foods Team Takes on Des Moines’ BarbeQlossal!

 

Ingredients

  • 1/2 cup brown sugar
  • 1 tablespoon bittersweet Pimenton de la Vera
  • 3 tablespoons semisweet Spanish paprika
  • 1/4 cup coarse salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon ground chipotle pepper, if desired
  • 1 tablespoon ground mustard
  • 2 teaspoons ground canela (Mexican cinnamon)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder

Instructions

Mix all of the ingredients together in a large bowl. Add the meat to the bowl and rub it all over with the spice mixture. Wrap the bowl with plastic wrap and refrigerate for 24 hours. (In Iowa I was only able to let the rubbed meat rest a few hours but the flavors still came through!)

All-Purpose Rub

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‘This rub is good for any beef or pork that is heading to the smoker. Store it in a covered container for up to 4 weeks.’

Ingredients

sugar, garlic, onion, celary salt, seasoned salt, black pepper, paprika, chili powder, oregano,

Instructions

Poultry Rub

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This rub can be used for any poultry–chicken, duck, pheasant, or turkey.

Ingredients

  • 1/4 cup snipped chives
  • 1/4 cup chopped yellow onion
  • 1/4 cup lime juice
  • 1 tablespoon dried minced onion
  • 1 tablespoon onion powder
  • 2 teaspoons granulated sugar
  • 2 teaspoons dried thyme
  • 2 teaspoons cayenne pepper sauce
  • 1 teaspoon ground allspice
  • 1 teaspoon black pepper
  • 1 teaspoon ground cayenne
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

Instructions

In a blender or food processor, combine all the ingredients and blend to a thick paste. (If using skinless chicken, add 2 tablespoons vegetable oil to the paste.) Rub the paste over the poultry, cover and refrigerate at least 2 hours.

Brisket Rub

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Liberally apply this rub to brisket a few hours before putting the meat in the smoker.

Ingredients

  • 1/4 cup dark brown sugar, firmly packed
  • 1/4 cup cracked black pepper
  • 1/4 cup sweet paprika
  • 2 tablespoons coarse kosher salt
  • 2 tablespoons granulated garlic
  • 1 tablespoon dry mustard
  • 1 tablespoon granulated onion
  • 2 teaspoons ground cayenne

Instructions

Combine the ingredients in a small bowl and mix well.