Recipes for Cook

Showing posts with label barbecue. Show all posts

Friday, April 25, 2014

Salmon with Hoisin Barbecue Sauce

Since I have come to eat Salmon on average about once per week, I have been experimenting with preparing it many different ways and with a variety of flavors and techniques so as not to get bored. I have grilled it, pan seared it, cedar planked it, coated it in crispy panko and poached it. Last night I tested out this simple oven roasted salmon filet with a hoisin barbecue sauce which was outstanding. A terrific blend of sweet, salty, tangy and spicy. Make sure to save any leftover sauce! Mine is going to be the based of a BBQ chicken pizza tonight.

Hoisin BBQ Sauce

1/2 onion, diced

2 garlic cloves, minced

2 teaspoons fresh ginger, minced

1/2 cup ketchup

1/2 cup hoisin sauce

2 tablespoons soy sauce

1-2 tablespoons Asian hot sauce

2 tablespoons honey

2 tablespoons rice wine vinegar

In a saucepan, saute the onions, ginger and garlic over medium heat with two tablespoons of canola oil until soft and translucent. Add remaining ingredients and stir well to combine. Bring to a boil and reduce to a simmer. Let cook for just 5-10 minutes for flavors to combine and the sauce to thicken. Remove from heat and set aside.

Preheat the oven to 425 degrees. Place a salmon filet on a parchment lined roasting pan (makes for easy clean up). Season the fish with salt and pepper and brush with hoisin barbecue sauce. Bake in the oven for approximately 12-15 minutes. Let rest about 5 minutes before serving.

Thursday, March 13, 2014

North South East West Carolina Style Barbecue Sauce

The only thing I know for sure about Carolina-style barbecue sauce is that there isnt one. The base is usually always vinegar and pepper, but then depending on which part of the state(s) youre dealing with, there are countless additions and variations.

This one features fresh apple to add a little extra something, but otherwise its a fairly straightforward, totally in-your-face with tang and heat barbecue sauce recipe. It was fantastic on a molasses-brined pork chop that youll see in an upcoming video.

One note for those of you that pay particularly close attention to these videos; you may wonder why I mash the cooked apples in the saucepan, when Im going to put the sauce in the blender anyway. Extreme sauce ugliness, thats why.

I was originally going to leave the sauce unblended, with the hopes the apple would basically disintegrate into the sauce, but when I stirred in the mustard the sauce suddenly looked like the opposite of something youd want to eat.

Happily a quick trip to the blender made everything okay again, and I was blessed with a superb summer grilling sauce. Its beautiful for basting, or as a cant-miss condiment. It was really nice on these chops, but I think it shines brightest with pulled pork. I hope you give it a try soon. Enjoy!

Ingredients:

1/2 teaspoon vegetable oil

1 apple, peeled, cubed

2 tablespoons brown sugar

1 cup apple cider vinegar

1 tablespoon red pepper flakes, or to taste

1 tablespoon freshly ground black pepper, or to taste

2 tablespoons yellow mustard

View the complete recipe