Sunday, August 21, 2016

Late Summer BBQ Recipes

These authentic Texas BBQ recipes marry bright, tangy and cool summer flavors with smoked fare.

Grilled Chicken with Buffalo BBQ Sauce

Created By Tim Byres, Chef and Owner of SMOKE Restaurant in Dallas, TX

1            5-ounce bottle Tabasco
® brand Buffalo Style Hot Sauce

1            cup canned diced tomatoes with liquid
1/2         cup brown sugar, packed
1/2         cup Dijon mustard
1/4         cup tomato paste
1/4         cup white vinegar
1            tablespoon curry powder
1            teaspoon dry granulated garlic
1            teaspoon Kosher salt
1/2         cup light molasses
3            pounds chicken, cut into pieces
Preheat grill.
Combine Tabasco Buffalo Style Hot Sauce, canned tomatoes, brown sugar, mustard, tomato paste, vinegar, curry powder, garlic and salt in medium saucepan; heat to a boil. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally. Stir in molasses.
Transfer mixture to blender; blend until smooth.
Brush 1/3 cup of sauce on chicken pieces. Cook on grill until desired doneness, brushing occasionally with sauce.
Serves 6.

Grilled Asparagus with Spicy Herbed Pesto

Created By Tim Byres, Chef and Owner of SMOKE Restaurant in Dallas, TX

Spicy Herbed Pesto
1            cup chopped tomatillo
1/2         cup Italian parsley sprigs
1/2         cup basil leaves
1/2         cup cilantro sprigs
 5            medium garlic cloves
1/4         cup cold water
1            tablespoon original Tabasco® brand pepper sauce
1            tablespoon fresh-squeezed lime juice
2            teaspoons ground cumin
1/2         cup grated Parmesan cheese
1/2         cup toasted pecans
Grilled Asparagus Salad
2            bunches medium-size asparagus
1/2         cup small basil leaves
1/2         cup fresh Italian parsley
1/2         cup fresh cilantro
1/2         cup chopped toasted pecans
1/2         cup shaved Parmesan cheese
Salt to taste
Prepare Spicy Herbed Pesto
: Combine tomatillo, parsley, basil, cilantro, garlic, water, Tabasco sauce, lime juice and cumin in blender. Blend until mixed. Add Parmesan cheese and pecans; blend until smooth. Remove to bowl; season with salt to taste. Cover and set aside.             Makes 2 cups.
                       Prepare Grilled Asparagus Salad: Preheat grill or broiler. Rinse and trim asparagus. Place in large shallow bowl; carefully toss with 1 cup Spicy Herbed Pesto; mix well. Season to taste with salt.  Grill or broil asparagus one half at a time until lightly charred, turning frequently. Repeat with remaining asparagus.  Combine basil, parsley and cilantro in medium bowl; toss with 1/2 cup Spicy Herbed Pesto.
Serve asparagus with herbs, pecans, Parmesan and Spicy Herbed Pesto.
Serves 6.

Texas-Style Chipotle Beef Rub

Created By Tim Byres, Chef and Owner of SMOKE Restaurant in Dallas, TX

1/3         cup dark brown sugar, packed
3            tablespoons dark-roasted coffee grounds, finely ground
2 1/2      tablespoons salt
1 1/2      tablespoons granulated dry garlic
1            tablespoon paprika
1 1/2      teaspoons dried oregano leaves
1/3         cup Tabasco® brand chipotle pepper sauce
Combine dark brown sugar, ground coffee, salt, garlic, paprika and oregano in medium bowl. Add Tabasco chipotle sauce; stir until well mixed.
Makes 1 cup.
Rub on 1 1/2 pounds beef flank or skirt steaks. Or rub on roasts and ribs. Refrigerate 20 minutes to marinate before grilling.

Source: Tabasco

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