Chipotle BBQ Sauce

Recipe courtesy Giselle Raymond

• 1/2 stick butter
• 3 tablespoons minced garlic
• 8 ounces tomato paste
• 2 1/2 cups water
• 1 small can chipotle peppers in adobo sauce, seeds removed and chopped
• 1 tablespoon Worcestershire sauce
• 2 tablespoons red wine vinegar
• 3 tablespoons yellow mustard
• 1/4 cup ketchup
• 1/4 cup dark brown sugar
  
• 1 teaspoon paprika
• 3 tablespoons molasses
• 2 tablespoons honey
• 1/4 cup black cherry preserves
• 2 teaspoons ground cumin

Melt butter in large saucepan. Add the garlic, tomato paste and water. Stir until tomato paste dissolves. Add the chopped chipotle peppers (seeds removed), peppers and sauce to the pan. Stir to combine. Add the remaining ingredients and simmer for about 30 minutes.

Strain and set aside until use.

BBQ Sauce

• 2 tablespoons canola oil
• 1 medium Spanish onion, coarsely chopped

4 cloves garlic, coarsely chopped, sprinkled with salt and mashed with the side of a knife to make a paste

• 1 cup ketchup
• 1/3 cup water
• 2 tablespoons ancho chili powder
• 1 tablespoon paprika
• 1 heaping tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 chipotle chile in adobo, chopped (canned)
• 2 tablespoons dark brown sugar
• 1 tablespoon honey
• 1 tablespoon molasses
• Salt and freshly ground black pepper

Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients, salt and pepper, to taste, and simmer for an additional 10 minutes until thickened, stirring occasionally.

Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, if necessary. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week, in the refrigerator, stored in a tightly sealed container.

Grilled Sweet Potato and Green Onion Salad

Grilled Sweet Potato and Green Onion Salad

Recipe courtesy Bobby Flay

Ingredients

* 4 large sweet potatoes, do not peel
* 4 scallion, used both parts, green and white
* 1/2 cup canola oil
* Salt and freshly ground black pepper
* 1/4 cup cider vinegar
* 2 tablespoons balsamic vinegar
* 1 heaping tablespoon Dijon mustard
* 2 teaspoons honey
* 1/2 cup olive oil
* 1/4 cup fresh flat leaf parsley, coarsely chopped
* Salt and freshly ground black pepper

Directions

Place potatoes in a large saucepan, cover by an inch with cold water, add 1 tablespoon of salt and bring to a boil over high heat. Cook until just cooked through but not soft, about 40 minutes depending on the size. When cool enough to handle, slice crosswise into 1/2-inch thick slices. Must be fork tender!

Preheat grill to high. Brush potatoes on both sides with canola oil and season with salt and pepper. Grill until lightly golden brown on both sides and just cooked through, about 1 1/2 minutes per side. Remove to a bowl. Brush green onions with the remaining canola oil and grill until slightly charred and softened, about 4 minutes. Remove and thinly slice. Add to the potatoes.

Whisk together the vinegars, mustard and honey in a bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified and taste for seasoning. Pour the dressing over the potatoes, add the parsley and gently toss to combine. Serve warm or at room temperature.