The Perfect Margarita

From Dr. BBQ’s “Barbecue All Year Long” Cookbook (Available May 2006)

• 1 Mexican lime (or 1/2 of a Persian lime)

• Coarse salt

• 1 1/2 ounces white tequila (I like Herradura)

• 3/4 ounce Cointreau

Squeeze the lime into a shaker full of ice cubes. Rub the lime around the lip of an iced cocktail glass and dip the lip into coarse salt. Add the tequila and Cointreau, shake well, and strain into the cocktail glass.

Yield: 1 serving

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Margarita Shrimp and Avocado Quesadilla

From Dr. BBQ’s “Barbecue All Year Long” Cookbook (Available May 2006)

• 1/4 cup tequila

• 3 tablespoons Cointreau

• 2 tablespoons vegetable oil

• 1 tablespoon chopped fresh cilantro

• 1 tablespoon finely chopped onion

• 2 serrano or jalapeño chiles, seeds and stems removed, finely chopped

• 1 teaspoon ground chipotle chile powder

• 1 pound small shrimp (26 to 30 per pound), peeled and deveined

• 6 7-inch flour tortillas

• Vegetable oil

• 1 1/2 cups shredded Monterey Jack or asadero cheese

• Chopped fresh cilantro

Combine the first seven ingredients in a nonreactive bowl. Toss the shrimp with the marinade and refrigerate for one hour.

Prepare the grill for direct grilling.

Place the shrimp in a grilling basket and place over the fire, shaking the basket often to make sure the shrimps are grilled on all sides. Grill for about 4 minutes over a medium fire, or until the shrimp just turn pink and are opaque. Remove from the fire.

Brush one side of 3 tortillas with the oil. Divide the shrimp among each, sprinkle with the cheese and cilantro, and top with the remaining tortillas. Press firmly together and brush with oil.

Lower the direct grill to medium. Grill the quesadillas for 3 to 4 minutes or until the tortillas start to brown and the cheese melts, turning once–carefully. Cut the quesadillas into wedges and serve. 

Yield: 16 to 24 wedges

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Slam-Dunk Dessert: Bread Pudding with Tequila Sauce

From Dr. BBQ’s “Barbecue All Year Long” Cookbook (Available May 2006)

[Recipe coming soon]

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Craisined Pork Roast on a Plank

From Dr. BBQ’s “Barbecue All Year Long” Cookbook (Available May 2006)

• 1 boneless pork loin roast, 3 to 4 pounds, cut in a jelly roll fashion

• 5 slices bacon

• 1/4 cup finely chopped onion

• 1/2 cup chopped walnuts

• 1 cup Craisins (sweetened dried cranberries)

• 2 tablespoons butter

• 1/2 teaspoon salt

• 1/2 teaspoon finely ground black pepper

• 1/2 teaspoon rubbed sage

• 1 teaspoon lemon zest

• 1 tablespoon lemon juice

• 3 tablespoons bread crumbs

• Dr. BBQ’s Big Time BBQ Rub

• Butcher string, or any cotton string

• 1 maple cooking plank, soaked in water for at least one hour (cedar will work)

Cutting the pork roast is best done by a butcher, but if you’ve got a sharp knife and are a little adventurous you can do it. Just start on the bottom so you can hide the seam later. Take your time, cut all the way across the roast a little at a time, and unroll the roast as you go.

In a large skillet cook the bacon over medium heat until crisp. Remove the bacon, drain, crumble and reserve it. Add the onion to the bacon fat. Cook for a minute or two, stirring occasionally, and then add the Craisins and the walnuts. Continue cooking until the onions are soft. Add the butter, salt, pepper and sage. Cook just until the butter is melted, stirring constantly. Remove from the heat and add the lemon zest, lemon juice and the crumbled bacon. Mix well. Add as much of the bread crumbs as you need to soak up all the juices. Stir well. Transfer to a bowl and cool at room temp for at least 30 minutes.

Prepare the grill for direct grilling at medium high temperature. Unroll the prepared pork roast. Sprinkle the inside liberally with Dr. BBQ’s Pork Seasoning. Spread the stuffing evenly over most of the flat roast, just leaving a one inch border all around without stuffing. Roll the roast back up trying to shape to a uniform thickness. Cut individual lengths of string and tie the roast every couple  inches. Do the two ends first to hold the stuffing in. Try to keep the knots in a line for a nice presentation. Trim the loose ends of the string as close as you can with scissors. Season the outside of the roast liberally with Dr. BBQ’s Pork Seasoning. Take the plank out of the water and put the roast directly on it. Put the plank and the roast directly on the grill.

The plank should get hot and even smoke as the heat dries it. Cook until the pork reaches an internal temperature of 145ْ. This should take 1 1/2 to 2 hours. Remove the whole plank to a baking sheet. Tent with foil and let rest 5 minutes. Carve and serve right from the plank.

Yield: 6 to 8servings.

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Hide the Sausage

From Dr. BBQ’s Big-Time Barbecue Cookbook

• 1 piece of boneless pork loin, 2-3 lbs.

• 1 long link of smoked sausage

• Big Time Barbecue Rub (see  Recipe below)

The goal here is to cut a slot all the way through the pork so we can slide the sausage in to act as a stuffing. With a long thin and pointy knife stab the end of the pork roast and cut in to it reaching for the other end. Cut a slot big enough to fit the sausage. If your knife isn’t long enough, do the same procedure from the other end. DO NOT put your finger in the first end to feel for the knife tip. Better to cut both ends and then feel with fingers from both ends to see where you are. When the cut is complete and all the way through hide the sausage in there. Cut the sausage ends a little shorter than the roast to allow for shrinkage. Season the roast with the barbecue rub.

Prepare the grill indirect at 350° using apple wood for flavor if desired.

Place the roast directly on the grate and cook to an internal temp of 145°. This should take about 1 to 1-1/2 hours. Remove to a platter and tent with foil. Let rest for 15 minutes. Slice and serve.

Serves 4-6.

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Big Time BBQ Rub

• 1/2 cup salt

• 1/2 cup Turbinado sugar

• 1/4 cup granulated brown sugar

• 1 tablespoon granulated garlic

• 1 tablespoon granulated onion

• 2 tablespoons paprika

• 2 tablespoon chili powder

• 2 tablespoon freshly ground black pepper

• 2 teaspoons cayenne

• 1 tablespoon thyme leaves

• 1 tablespoon ground cumin

• 1 teaspoon ground nutmeg

Combine all ingredients, mix well, and store in an airtight container.

Yields 11/2 cups

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 Chef Keith Coleman, Albuquerque Technical Vocational Institute

Bruschetta with Roasted Red Pepper Caviar

• 1 Small Diameter French Baguette or Fogglia cut to ¼” thickness

• 1/3 cup  Butter, melted

• 1/2 cup  Athenos Feta Spread

• 3 Large Red Bell Pepper

• 1 Roma Tomato

• 1/4 cup olive oil

• 1 tablespoon  Garlic, finely minced

• 1 1/2 tablespoon Red Wine Vinegar

• 1 tablespoon  Parsley, chopped fine

• Juice of 1 Lemon- to taste

• 1 pinch Salt- to taste

• 1 Pinch Black Pepper- to taste

• 1/2 cup  Fresh Basil leaves Chiffonade for Garnish.

Directions: First Mis en Place all ingredients.

1. Brush bread rounds with butter and toast golden under broiler

2. Roast pepper on gas burner or under broiler, until skin is black

3. Put peppers in a covered bowl to steam 2 to 3 min.

4. Remove peppers, cut open, and peel skin, (don’t wash).

5. Prepare the Tomato by removing the core and cutting an X in the bottom.

6. Blanch (boiling water) the Tomato 30 seconds, chill (ice bath), and peel the skin off.

7. Cut the Tomato and remove seeds.

8. Cut the Bell Pepper and the Tomato into fine dice.

9. Mix in a bowl with the next 7 ingredients.

10. Adjust seasonings to taste and let flavors develop for ½ hour.

11. Spread a thin layer of Feta Spread on Crostini

12. Dollop the caviar on Crostini, and garnish with Chiffonade of Fresh Basil.

Will make 16 to 20 servings, depending how generous you are with the Dollop.

Optional Heat: If you want a little more heat in your Caviar, substitute some Bueno Autumn Roast Green Chile in place of 1/4 of the bell pepper. Or add a few drops of your favorite hot sauce in place of an equal amount of the Red Wine Vinegar. Or, if you really need a fix add some finely diced Jalapeno or Habanero.

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 Chef Steve Collins, Café Montoya, Santa Fe

Stuffed Chicken Thighs with Habañero Plum Sauce

• 8 Chicken thighs, boned

• 3 Slices bacon, diced to 1/4 inch

• 1/2 cup Celery, finely chopped

• 1/2 cup. Onion, finely chopped

• 2 Jalapeno peppers, seeded and finely chopped

• 1/4 tsp. Ground cumin

• 2 tsp. Dried oregano

• 2 cup Bread crumbs

• Salt, to taste

• Freshly ground black pepper, to taste

Preheat oven to 450°. In a sauté pan over medium heat, cook the bacon until crisp. Remove bacon from pan and pour off all but two TBS bacon fat. Drain the bacon and save the fat. Add celery, onion and peppers, and cook until soft (about five minutes). Remove the pan from the heat. Add the bacon and enough breadcrumbs to hold the mixture together. Arrange the thighs in a baking dish. Spoon the stuffing onto each thigh. Brush the thighs with bacon fat. And season to taste with salt and freshly ground pepper. Place in the preheated oven and bake for five minutes. Reduce temperature to 350° and bake for 40 minutes more. A quick read thermometer inserted in the thickest part of the meat should read 160°.

• 2 TBS Olive oil

• 1 small onion, coarsely chopped

• 4 cloves garlic, coarsely chopped

• 2 TBS fresh ginger, peeled and coarsely chopped

• 1 TBS ground cloves

• 1 TBS Tamari, or other high quality soy sauce

• 1 Habanero chile, coarsely chopped*

• 1-1/2 lbs. plums, pitted and coarsely chopped

• 1/4 cup honey

• Juice and zest of 1 lime

Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft (about five minutes). Add ginger, cloves, soy sauce and habañero, cook for two minutes. Add plums, honey and lime and cook until plums are soft, about fifteen minutes. Place mixture in a blender and pulse until smooth. Serve with over the chicken thighs or on the side for dipping.

* If you prefer a hotter sauce, add more chile by halves, tasting as you go along. If you prefer a milder sauce, substitute a milder chile.

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 Chef Jim Heywood, Culinary Institute of America

Moularde Duck Breasts with Candied Ginger, Habanero and Pancetta, with a Port Wine Espagnole Sauce

• 2 Tablespoons olive oil

• 2 ounces pancetta, minced

• 4 each Moullard duck breasts, boneless & skinless

• 3 tablespoons chopped shallots

• 1 Tablespoon minced garlic

• 1 each Habanero chile, medium size, ribs and seeds removed

• 2 Tablespoons candied ginger, chopped

• 1/2 cup mild Red Fresno peppers, cut into 1/2” strips

• 1/4 cup white shoepeg corn, cooked

• 2 Tablespoons minced Sun dried tomatoes

• 1/3 cup Port wine

• 1 1/1 cups Espagnole Sauce (brown gravy)

• 3 each scallions, sliced thinly

• duck or chicken stock, as needed

1. Heat the olive oil in a large saute pan. Saute the duck breast until well browned and medium rare. Remove from the pan and set aside.

2. Cook the minced pancetta for a few minutes, being careful not to scorch.

3. Add the shallots, garlic, habaneros, and candied ginger, and cook for a few minutes.

4. Cook for 1 minute more

5. Add the port wine, bring quickly to a boil, then ad the espagnole sauce and bring to a boil again.

6. Adjust the consistency with a little duck or chicken stock.

7. Pour over the duck breast and garnish with scallions.

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Tapenade

• 6 ounces Nicoise olives, pitted

• 4 ounces black olives, pitted

• 4 ounces salt-packed anchovy fillets, rinsed and dried

• 3 ounces capers, rinsed

• 2 ounces garlic, minced

• Lemon juice, as needed

• Ground cayenne pepper, to taste

• Extra-virgin olive oil, as needed

• Chopped herbs, such as oregano or basil, as needed

• Tabasco sauce, as needed

1. In food processor, combine all ingredients except herbs, incorporating lemon juice and oil slowly. Blend until chunky and easily spread. Do not over mix; there should be texture, and identifiable bits of olive.

2. Adjust seasoning and finish with herbs.

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Salsa Colorado

• 1 can (29 oz) tomato puree

• 2 each limes, juice only

• 1 tablespoon brown sugar

• 2 teaspoons ground cumin1/4 cup cilantro, coarsely chopped

• 1 tablespoon Tabasco sauce

• 1 teaspoon Worcestershire sauce

• 1 teaspoon salt

• 1 tablespoon chile powder

• 3 to 4 cloves garlic, mashed fine

• 2 each scallions, minced fine

1. Combine all ingredients

2. Mix well

3. Store covered in the refrigerator

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Strir Fried Chicken and Crayfish Tails with Chinese Sausage, Thai Peppers and Coconut Milk

• 4 each chicken breasts, boneless and skinless

• 1 teaspoon five spice powder

• 1 pound crayfish tail meat, well drained

• 2 tablespoons canola oil

• 1 tablespoon sasame oil

• 4 ounces chinese sausage, sliced thinly

• 2 tablespoons garlic, chopped

• 4 each scallions, sliced thinly

• 1 tablespoons fresh ginger, chopped

• 1 cup sweet red peppers, 1/2” dice

• 1 cup baby corn ears, 1/2” slice

• 4 to 5 dried Thai peppers, leave whole

• 2/3 cup chicken gravy

• 1/2 cup coconut milk

• 2 to 3 tablespoons mushroom soy sauce

• 1/2 cup bean sprouts

1. Season the chicken breasts with the five spice powder.

2. In a large saute pan, heat the canola and sesame oil together. Saute the chicken breasts until well browned and done through. Remove from the pan and set aside.

3. Add the Chinese sausage, garlic, scallions, ginger and sweet red peppers. Cook for 3 to 4 minutes.

4. Add the Thai peppers and baby corn, heat through.

5. Pour in the coconut milk, chicken gravy, and mushroom soy sauce.

6. Mix well; add the crayfish tails, heat for a few minutes.

7. Pour over the chicken breasts.

8. Garnish with bean sprouts and serve.

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Dilled Salmon Rillettes

• 1 pound fresh raw salmon, well cleaned, 1” dice

• 8 ounces butter, unsalted

• 6 ounces while wine

• 3 to 4 ounces shallots, peeled and finely minced

• 2 teaspoons salt

• 1/4 teaspoon ground white pepper

• 3 springs dill

1. Melt butter in 2 quart sauce pan.

2. Add salmon and rest of ingredients.

3. Cover and simmer very slowly on a fery low heat for 25 minutes stirring constantly.

4. Cool downuntil butter starts to harden.

5. Put into a 5 quart mixer with a paddle and mix to a smooth paste

6. Store covered in the refrigerator.

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Spicy Glazed Pecans

• 1/2 cup sugar

• 3 tablespoons water

• 1 teaspoon salt

• 1/2 teaspoon cayenne pepper

• 2 cups pecan halves

• butter as needed

1. Preheat oven to 350 degrees.

2. Butter a heavy large baking sheet.

3. Combine first four ingredients in heavy small saucepan.

4. Stir over medium heat until sugar dissolves. Boil for 2 minutes.

5. Add pecans and stir until pecans are coated with mixture, about 1 minutes.

6. Transfer pecans to prepared sheet, spreading evenly.

7. Bake until pecans are just beginning to brown, about 13 minutes.

8. Transfer to cookie sheet lined with parchment paper and separate pecans with fork

9. Cool completely.

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 Patrick Hancock of the El Pinto Restaurant

El Pinto Green Chile Stew 

• One Pound chicken tenders or chicken breast meat cut into1/2” pieces

• 1 quart chicken broth

• 3 cups medium size red potatoes cut into 1/2 inch cubes

• 1 16 ounce jar – El Pinto medium green chile sauce

• 1 tablespoon vegetable oil

• 1 1/2 cups whole kernel corn

• 1/2 cup all purpose flour

• 1 tablespoon granulated garlic

• salt and pepper to taste

1. Precook potatoes in boiling water for 10 minutes, then cool

2. Heat oil in 1 gallon pot or larger

3. Add chicken and stir until completely cooked

4. Add flour and stir well

5. Add chicken broth and stir well

6. Bring to a boil

7. Add garlic, corn, green chile sauce and potatoes

8. Reduce heat and simmer for 5 minutes

9. Salt and pepper to taste

Makes about 8 servings

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