Barbecue-inspired Recipe Dishes

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Peckinpahs_Beans-_Bourbon-500x

Five barbecue-inspired dishes


Peckinpah’s Maple-Baked Beans

Recipe by Tyson Reimer, owner, Peckinpah Vancouver

 

Ingredients:

  • 2.2 lbs.             white beans, soaked overnight in water
  • 1                      pork hock, smoked
  • 5                      whole garlic cloves. chopped
  • 1                      white onion, julienned
  • 1/4 cup            brown sugar
  • 1 tbsp              kosher salt
  • 1 tsp                black pepper, ground
  • 1/4 cup            Dijon mustard
  • 1/4 cup            dark molasses
  • 1/2 cup            ketchup
  • 1/4 cup            maple syrup
  • 1                      ancho chili
  • 1                      guajillo chili
  • 1 cup               Buffalo Trace bourbon

Method:

  1. Strain beans and save the liquid.
  2. Combine ingredients in soup kettle, cover with liquid from soaking beans. Simmer on medium heat for three hours or until beans are tender.
  3. Take out pork, skin and debone, dice meat and return to kettle. Take out peppers, purée and return to kettle. Season with salt and pepper.

 

Yield: 10 servings

Ramekin_Hoisin_sauce

Chinese Barbecue Sauce (variation on Hoisin barbecue sauce)

Recipe by Will Tse, executive chef, Sequoia Company of Restaurants, B.C. Chinese Chef of the Year, Vancouver

Ingredients:

  • 100 ml             canola oil
  • 1                     large onion, diced
  • 75 g                 ginger, fresh
  • 75 g                 garlic, fresh
  • 20 g                 ginger powder, ground
  • 20 g                 garlic powder
  • 25 g                 five-spice powder
  • 250 ml             Chinese cooking wine
  • 1l                     hot water
  • 2.5 l                 hoisin sauce
  • 250 ml             kecap manis (thick, sweet soy sauce)
  • 100 ml             Sambal oelek (ulek)
  • 750 ml             gluten-free soy sauce
  • 20 g                 coarse ground black pepper
  • 150 g               brown sugar

Method:

  1. Heat a medium-sized saucepan; add oil and gently sauté onion.
  2. Add fresh ginger and garlic and sauté slightly without browning. Add ground ginger, garlic powder and five-spice powder. Stir constantly to avoid burning. Deglaze with Chinese cooking wine.
  3. Reduce heat and add other ingredients. Bring to a slow boil, reduce heat and let simmer for 20 minutes. Simmer and reduce by 25 per cent.
  4. Using a hand blender, purée until smooth; cool and set aside for later use.

Yield: Approximately 24 servings

Chipotle Barbecue Ribs

Recipe courtesy of Tabasco

  • 15 lbs               baby back pork ribs
  • 283 g               chipotle hot sauce        
  • 2 lbs                 Ketchup            
  • 227 g               brown sugar     
  • 113 g               cider vinegar    
  • 113 g               mustard, dry

Method:

  1. Preheat oven to 130˚C (250˚F).
  2. Clean and rinse ribs. To avoid irritation, wear latex gloves and rub 1/4 cup of chipotle pepper sauce into ribs.
  3. Cut full racks in half, layer in six-inch hotel pan and cover tightly with foil.
  4. Roast in oven for three hours or until tender.
  5. Mix remaining ingredients together until well blended to make a sauce.
  6. Place ribs in single layer on a low heated grill. Brush generously with sauce, turning and brushing several times until desired doneness.

Yield: 20 servings


Marinated Flank Steaks

Recipe courtesy of Tabasco

  • 6 lbs                 beef flank steaks                   
  • 170 g               onions, chopped                     
  • 170 g               carrots, sliced                         
  • 113 g               celery, chopped                     
  • 6 cloves           garlic, minced                        
  • 1 tbsp              fresh ginger, chopped
  • 1.5 cups          rice wine vinegar                    
  • 3/4 cup            sesame oil                              
  • 2.5 cups          hot sauce                                                       

Method:

  1. Lightly mark steaks on both sides. Place steaks in hotel pans.
  2. Combine onions, carrots, celery, garlic and ginger in bowl of food processor; process to a smooth paste.
  3. Add rice wine vinegar, sesame oil and hot sauce; process for two minutes.
  4. Pour mixture over steaks, then cover and refrigerate six hours or overnight.
  5. Broil each steak, coated with marinade, under medium heat for four to five minutes on each side or until medium rare.
  6. Let stand several minutes before slicing. Slice thinly across the grain.

Yield: 24 servings

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