July 22, 2011: Chipotle Peach BBQ Sauce Recipe

I was watching Paula Deen on TV not too long ago and just happened to catch a couple episodes of her show, back to back, that focused on barbecue sauces. I pretty much had the basic recipe down after watching it over and over. I had a couple peaches that needed to be used up (or get thrown to the chickens) so I decided to start with Paula Deen’s barbecue sauce base and add my own twist to it. It came out quite tasty, although a bit too hot for my husband’s taste (cut the chile in half if you want it less spicy). I used it on pork spareribs but it would also be great on pork chops or chicken or fish.

Although the ingredients list is long, don’t be intimidated; this is easy to make.

Chipotle Peach BBQ Sauce

¼ cup vegetable oil
½ cup finely chopped onions
3 T. prepared mustard
½ cup ketchup
3 T. Worcestershire sauce
¼ cup apple cider vinegar
Juice of one lime
½ cup water
3 T. brown sugar
1 T. honey
1 t. garlic salt
2 t. paprika
1 t. black pepper
2 peaches, peeled and sliced
1 canned chile in adobo sauce + 1 T. adobo sauce

Heat the oil over medium-low heat in a saucepan. Add the onions and cook for a few minutes, until translucent. Add remaining ingredients (up to peaches) and cook over low heat.

Meanwhile, add the peach slices, chile and adobo sauce to a blender and puree. Add to the mixture in the saucepan. Continue cooking over low heat for 20 minutes, until the sauce is cooked down. Cool and store in a clean jar in the refrigerator.

May 10, 2011: Sonoran Hot Dogs Recipe

What’s a Sonoran hot dog? Other than a really big, tasty meal in a bun, it’s just about everything and the kitchen sink piled on top of a hot dog or two! According to legend, these were initially cooked up in Mexico in the 1960s and quickly found their way across the border to Tucson. They didn’t really become popular until the 1980s or so, when they expanded across the state. Apparently you can even find Sonoran hot dogs in New York City now!

While the ingredients listed below are “traditional”, feel free to edit, delete, or add anything that tempts your tummy. Basically this is just a loaded hot dog overflowing with anything and everything you love to eat!

My version of a Sonoran hot dog, served with cheesy tater tots (which were overkill, BTW)

Sonoran Hot Dogs

4 – 8 hot dogs, each wrapped in bacon
4 bolillos
Mustard
Ketchup
Fresh minced white, yellow or red onion (or caramelized onions)
Pinto beans or refried beans or chili with beans
Chopped tomatoes
Shredded cheese of your choice
Nacho jalapeno slices or minced green chile
Red or green salsa
Mayonnaise, thinned with a bit of lemon juice

The number of hot dogs you use is based on how big they are and how big the buns are; using the big ones from the bolillo recipe I shared yesterday would require two hot dogs per bun.

Grill or fry the hot dogs until the bacon is crispy.

Split open a bun. Squirt it with mustard and ketchup to taste; place the hot dog(s) on top. Now layer with the rest of the ingredients, ending up with a topping of cheese and a drizzle of the thinned mayonnaise.

Warning: these hot dogs are not only huge, they are addictive! Move over Coney or Chicago dogs – Sonoran hot dogs rule!

Tips: You don’t really need anything else to go with these in order to make a meal except for maybe a light salad. And if you're counting calories... don't!
The bun is extremely important. Plain old hot dog buns from the grocery story just won't do; the bolillos are preferred because they are hardy enough to stand up to all the toppings yet still tender.

April 9, 2011: Breakfast Panini Melt Recipe

Last year my husband and I bought a new grill. Not just any kind of grill – this one is what I refer to as the “Mack Daddy” of grills. It’s stainless steel, it has an infrared burner, a steak searer and – a Panini press! Now that the cover has been taken off the grill and the spring grilling season is officially in full swing (although it's supposed to snow again today!), I’m cooking less and less inside while cooking as much as possible outdoors. I’m always looking for recipes outside of the usual barbecued chicken or steaks I can make on the grill.

This recipe is a great way to use your homemade sourdough bread (it tastes scrumptious in this recipe) – and create a breakfast sandwich that is tastier and healthier than you can order at the fast food drive-through. It doesn’t just have to be breakfast, either; this sandwich is filling enough that it makes a nice, light dinner when served with a green salad.

Ham, Egg and Cheese Panini

4 slices sourdough bread, sliced ½” thick
4 T. Dijon mustard
2 slices Havarti cheese
2 slices deli ham (or substitute 4 strips bacon, cooked or 2 slices pancetta)
2 eggs
2 t. grated Parmesan cheese
1 t. milk
1 t. minced chives (or green onions)
1 t. + 1 T. butter

Beat the eggs with the Parmesan cheese, milk and chives. Melt the teaspoon of butter in a nonstick or seasoned cast iron skillet over medium heat. Add the eggs and cook as you would an omelet, lifting the cooked edges and letting the runny eggs slide to the bottom. Cook just until done but not quite set on top.

Spread mustard on one side of each slice of bread. Arrange half the cheese and ham on each slice. Top with half the cooked eggs. Place the remaining slices of bread on top, mustard side in, and brush the outsides with half the melted butter. In a skillet over medium heat, or a Panini press, place the sandwiches butter side down. Brush with remaining melted butter on the outside bread slices and close the press, or, if using a skillet, place another heavy skillet on top of the sandwiches; flip halfway through cooking time. Cook about 5 minutes or until golden brown and cheese is melted.