pickled red onion

Pickled Red Onions

Dave DeWitt Leave a Comment

This recipe appears in the article “Sidekicks: Three Fun Barbecue Side Dishes from Mike
Stines” on the Burn! Blog. Read the story here.

This also works well as a topping for your favorite burgers.

Ingredients

2 large red onions
1 1/2 cups white vinegar
1/3 cup granulated sugar
3 cloves garlic, sliced
2 Bay leaves
2 tablespoons pickling spice
1 teaspoon freshly-ground black pepper
1 small chile (such a serrano), minced

Instructions

Peel the onions, cut them in half lengthwise and finely slice. In a medium saucepan over medium heat, combine the vinegar, sugar, garlic, bay leaves, pickling spice and pepper. Stir this until the sugar dissolves. Add the onions and blanch for one minute. Drain the onions, reserving the liquid. When the liquid is cool, pour it over the onions and add the chile. Refrigerate the onions at least four hours to allow the flavors to combine.

chicken-satay-with-spicy-wild-blueberry-peanut-butter-sauce

Chicken Satay with Spicy Wild Blueberry Peanut Butter Sauce

Dave DeWitt Recipes Leave a Comment

Thanks to the North America Blueberry Association for this recipe. From the article Blazing Blueberries.

Ingredients

3 tablespoons finely chopped or grated fresh ginger
1 shallot or 1/4 cup onion
1 serrano chile, stem and seeds removed, finely minced
1 teaspoon oil
6 ounces water
3 tablespoons crunchy peanut butter

1 1/2 cups frozen Wild Blueberries
1 teaspoon cornstarch
1/2 teaspoon salt
4 single chicken breasts or 1 pound thinly sliced chicken breast
salt and pepper
1 tablespoon of olive oil
skewers

Instructions

Peel the ginger and shallot, finely dice. Heat oil and briefly sauté with the serrano chile. Add the water and peanut butter over medium heat and whisk together. Add frozen Blueberries. Mix a small amount of water into the cornstarch and add to the berry/nut sauce. Bring to a boil and simmer for about 3 minutes. Season to taste with salt and pepper.

Cut the chicken breast filets lengthwise into thin strips or use prepared sliced breasts. Flavor with salt and pepper. Put the strips in an accordion manner onto a lightly oiled skewer. Heat oil in a coated pan and cook the skewers from both sides for 2-3 minutes each. Serve together with the blueberry sauce.

bacon wrapped sonora hot dogs

Bacon-wrapped Sonora Hot Dogs

Dave DeWitt Leave a Comment

This recipe appeared in the article Bacon-Wrapped Brats and Dogs, Oh My on the Burn! Blog. (excerpted from The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh

Ingredients

4 teaspoons mayonnaise
1 teaspoon Tabasco® or other hot sauce
Juice of 1 lemon
4 all-beef wieners (fat ones work better than long ones)
4 slices extra-thin bacon
4 torpedo rolls or bolillos
4 tablespoons warm refried beans (recipe follows)
8 tablespoons chopped avocado or guacamole
4 heaping tablespoons grated jack or cheddar cheese
4 tablespoons chopped onion
4 tablespoons chopped tomato
4 tablespoons Salsa Verde (recipe follows)
1/4 cup lard, bacon grease, or vegetable oil
3 cups drained cooked pinto beans
1/2 teaspoon salt
1/2 cup reserved bean broth
1/8 teaspoon freshly ground black pepper
1 pound tomatillos, husked and washed
1 cup chopped fresh cilantro leaves
3 fresh serrano chiles, seeded and minced
1 cup minced sweet onion
2 teaspoons minced garlic
Pinch of sugar
1/4 cup freshly squeezed lime juice
Sea salt

Instructions

Mix the mayo, Tabasco, and lemon juice and use a funnel to put the mayo blend in a squeeze bottle. Wrap the wieners with the bacon slices so the sausage is completely covered. Cook the wieners on a comal or flat top, rolling them over until the bacon is crunchy on all sides, about 7 minutes. Cut a pocket into the buns to form a “boat” and toast them on the grill. When the wieners are cooked, divide the beans and avocado among the four rolls, spooning them inside the pocket and spreading on either side. Spread the cheese down the middle. Using tongs put one piping-hot bacon-wrapped wiener into the pocket of each roll. Top each wiener with onions and tomatoes. Spread the Salsa Verde across the top. Apply the mayo blend in squiggles across the top of the hot dog.

For the refried beans, melt the lard in a large skillet over medium-high heat. Allow it to heat for another minute, then add the beans and mash them for 2 minutes with a fork or potato masher. Stir in the 1/2 teaspoon of salt (or to taste). Add the bean broth and the pepper and continue mashing until the beans reach the desired consistency. Tex-Mex beans are generally chunky rather than soupy.

For the Salsa Verde, put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes. Remove from the heat, drain, and purée the tomatillos in a food processor. Add the cilantro, serranos, onion, garlic, sugar, and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste.

southwestern chile corn quiche

Southwestern Chile-Corn Quiche

Dave DeWitt Recipes Leave a Comment

The interesting cheese crust with minced chiles sets the scene for the filling of this Southwestern-style quiche. Serve it with fresh fruit and yogurt for a wonderful breakfast.

This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother’s Day on the Burn! Blog.

Ingredients

2 cups fine cheese-cracker crumbs
3 tablespoons melted butter, divided
3 tablespoons canola oil, divided
1 serrano chile, stem and seeds removed, minced
1/2 cup minced onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon celery seed
1/8 teaspoon freshly ground white pepper
1 1/4 cups low-fat milk
2 eggs, beaten
3/4 cup diced green New Mexican chiles
1 cup diced zucchini
2 cups cooked fresh corn, or 1 (17-ounce) can whole kernel corn, drained

Instructions

1. Preheat the oven to 400°F.
2. In a bowl, mix the cracker crumbs with 2 tablespoons of the butter, 2 tablespoons of the canola oil, and the serrano chile. Set aside 1/2 cup for the topping. Press the remaining crumbs firmly into a 9-inch glass pie pan.
3. In a small saucepan, melt the remaining butter, with the remaining canola oil over low heat. Add the onion and sauté for 30 seconds. Sprinkle the flour over the onion. Add the salt, celery seed, and white pepper and stir until the mixture is blended, about 20 to 30 seconds. Add the milk and stir with a wire whisk constantly until the mixture starts to thicken.
4. Add 1/4 cup of the milk mixture to the beaten eggs and whisk together. Add this mixture to the milk mixture in the saucepan in a steady, slow drizzle, whisking constantly. Remove the pan from the heat.
5. Stir in the green chiles, zucchini, and corn. Slowly and carefully pour this mixture into the prepared pie shell. Sprinkle the top with the reserved cheese crumbs.
6. Bake for 15 to 20 minutes. Remove the quiche from the oven and allow it to stand for 5 minutes.
7. Cut the quiche into 6 pieces and serve.

Steak with Malagueta Basting Sauce

Steak with Malagueta Basting Sauce

Dave DeWitt Recipes Leave a Comment

Restaurants in Brazil called churrascarias sell spit-roasted meats to order, and the skewers the meat is grilled on are actually swords. A churrasco is simply a Brazilian mixed barbecue, featuring beef and pork—but feel free to throw in a few sausages, as that’s the way it’s done in Brazil.

Note: this recipe requires advance preparation.

Ingredients

½ cup vinegar
½ cup lime juice
½ cup red wine
6 fresh malagueta chiles, chopped, or substitute tabascos
or serranos
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon sugar
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
Freshly ground black pepper
1 Two-pound T-bone steak, 1 inch thick

Instructions

Place all the ingredients for the basting sauce in a blender or food processor and puree. Transfer to a nonreactive bowl and allow to sit for a couple hours to blend the flavors. Marinate the steak in the mixture for 1 to 2 hours.

To prepare the beef, drain the meat and reserve the marinade in a pan. Bring the marinade to a boil, reduce the heat and simmer 20 minutes.

Grill the beef over a medium-hot fire, basting frequently with the marinade, and turning often, for about 10 to 12 minutes for medium rare (150 degrees F. internal temperature).