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. 

Grilled Prime Ribs with Chipotle BBQ Sauce

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Because this is my favorite barbecue sauce, the recipe makes much more than you will need for the three or four ribs from one roast. Simply divide the remaining sauce into 3/4 cup measurements and freeze until needed again. And because the ribs are already cooked, the time on the grill is very short. Serve with coleslaw and oven-baked french fries.

Ingredients

For the Chipotle BBQ Sauce:

•    3 dried chipotle chiles (or more, to taste)
•    1 cup boiling water
•    1 1/2 tablespoons vegetable oil
•    1 medium onion, chopped fine
•    2 cloves garlic, minced
•    2 red bell peppers, quartered, seeds removed
•    2 onions, sliced thickly
•    3 tomatoes, cut in half
•    2 cups ketchup
•    1/4 cup Worcestershire sauce
•    1/4 cup red wine vinegar
•    1/4 cup brown sugar

For the Ribs:

•    3 or 4 smoked prime ribs, cut from the roast and separated

Instructions

For the Chipotle BBQ Sauce:

To make the sauce, in a bowl, combine the chipotle chiles with boiling water and soak for 30 minutes or more to soften. Chop the chipotles finely. In a medium saucepan, heat the oil and sauce the onion. After the onion is translucent, add the garlic and continue to sauce for 2 minutes.

To roast the bell peppers, onions, and tomatoes, place them on the grill over a medium fire and grill until they are soft and slightly blackened. Remove, peel, and chop the vegetables.

In a large sauce pan, combine all the ingredients and bring the mixture to a low boil over a medium heat. Reduce the heat and simmer for 20 minutes. Let the mixture cool and puree in a blender or food processor until smooth. You can thin the mixture with water if you so desire. (The yield is about 4 cups and the heat scale is medium.)

For the Ribs:

To grill the ribs, heat the grill to medium-hot. Place the ribs on the grill and cook for about 5 minutes, turning frequently to avoid flare-ups from the fat in the ribs. Brush the BBQ sauce over the ribs and cook for another 2 minutes, taking care that the sauce does not burn. Transfer to a platter and serve additional sauce on the side.

Chipotle Ketchup

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Chipolte Ketchup

Ingredients

  • 1 yellow onion

  • 8 cloves chopped garlic

  • 1 #10 can ketchup

  • 1/4 cup Worcestershire sauce

  • 1 tbsp soy sauce

  • 1 can chipotle in adobo

Instructions

Sauté onions until soft, add garlic and sauté for 10 seconds, add remaining ingredients and cook for 15 minutes on medium heat. Puree, strain, cool.

Chipotle Barbecue Shrimp

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Chipotle Barbecue Shrimp

Ingredients

  • Two pounds large shrimp (I’ve used frozen/peeled raw/tail-on and unshelled and deveined)

Spices:

  • 2.5 Tbsp. Medium red chili powder

  • 1-2 tsp Chipotle powder, to taste

  • 1 tsp. cumin

  • 1 tsp. kosher salt

  • 1/2 tsp. Black pepper

  • 1.5 tbsp brown sugar

  • 1 tbsp. Granulated garlic (or 2 tsp garlic powder, or 6 large cloves garlic, chopped)

  • 1/2 cup vegetable oil or 1 stick butter (for Version I if you’re irrepressibly Cajun)

  • Scallions, cut in 2” sections and sliced lengthwise 

Instructions

1. (If using frozen shrimp, fill shrimp bag with cold water twice; enough so shrimp break apart and are semi-thawed.) If using peeled shrimp, cut back on the cumin.

2. Mix spices, add shrimp and toss until coated.

Variation I: The traditional version:

After tossing shrimp, put into large baking dish, cover with the oil (or put stick of butter on top of shrimp) and bake at 350 F for about 45 minutes, stirring gently and turning the shrimp over every 15 minutes. (if shells start to crinkle, shrimp is being overcooked). Stir in scallions and serve in bowls with juices.

Variation II: (The fast way from Bobby Flay)

Put half the oil in a large (at least a 12in.) skillet, heat until shimmering. If you have 2 skillets, now’s the time to look cool—use ‘em both.Cook half the shrimp in (each) skillet over medium-high heat, stirring or tossing occasionally until cooked through (curled and white), about 4-5 minutes. Add scallions and stir into shrimp. Transfer to platter and serve. Repeat, if you only used one skillet.

Chipotles Adobados (Chipotle Chiles in Adobo Sauce)

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Here’s a pickled chile recipe from Tlaxcala. These sweet-hot pickled chiles can be the basis of a sauce of their own if they’re further puréed

Ingredients

Chipolte chiles, Vinegar, green chile, tomatoes, black peppercorns, ground cumin.

Instructions

Here&rquo;s a pickled chile recipe from Tlaxcala. These sweet-hot pickled chiles can be the basis of a sauce of their own if they&rquo;re further puréed, or they can be served as a condiment with enchiladas and other main dishes. Note that this recipe requires advance preparation.

  • ½ pound dried chipotle chiles, stems removed

  • Water to rehydrate

  • 1 quart vinegar

  • 1 head garlic, peeled and crushed

  • ½ cup piloncillo, or ½ cup packed brown sugar

  • 1 cup roasted and peeled green chile, such as poblano or New Mexican

  • 2 medium tomatoes, chopped

  • 6 black peppercorns

  • 3 bay leaves

  • 1 teaspoon ground cumin

  • Salt to taste

Soak the chipotles in water until they rehydrate, at least one hour, then drain.

In a saucepan, add ½ of the vinegar, ½ of the garlic and the brown sugar. Cook this mixture for about 20 minutes, then add the chipotles.

In another pan, combine the green chile, tomato, remaining garlic, peppercorns, bay leaves, cumin, remaining vinegar, and salt to taste. Cook for about 30 minutes, covered, over a medium heat. Add the chipotle chile mixture, stir well, and store in sterilized jars.

Yield: About 1 ½ quarts

Heat Scale: Hot

Additional Chipotle Information