Yield: 1 Servings
|1 tablespoon||Olive oil|
|½ cup||Chopped onion|
|2 tablespoons||Minced garlic|
|¼ cup||Malt vinegar|
|¼ cup||(packed) golden brown sugar|
|¼ cup||Strong brewed coffee|
|3 tablespoons||Stout beer (such as Guinness)|
|2 tablespoons||Unsulfured (light) molasses|
|2 tablespoons||Tomato paste|
|2 teaspoons||Dijon mustard|
|2 teaspoons||Worcestershire sauce|
|1 teaspoon||Minced canned Chipotle chilies [sic]|
|¼ teaspoon||Ground black pepper|
Date: Wed, 22 May 1996 15:29:06 -0500 From: rael@...
Saw this in the June issue of Bon Appetit. Don't think it's been posted yet. My apologies if it has. Looks pretty tasty tho. it may need some jacking-up o' the chipotles. Also have a recipe for Grilled Chicken with Goat Cheese Stuffing, Peppers, Onions, and Two Salsas that looks interesting. Salsas are a basic "jalapen~o - cilantro" salsa [they call it a "fiery sauce"...hehehe..] and a tomato salsa that ain't no biggie. I'm just a sucker though for stuffed anything actually. Check it out.
recipe verbatim from magazine; note that the recipe came from Sweetwaters restaurant in Eugene, Oregon. "Brush this on chicken or ribs during the last ten minutes of grilling time." Makes about 1¾ cups.
Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic and saute until tender, about 5 minutes. Add all remaining ingredients. Cover and simmer until slightly thickened, stirring occasionally, about 25 minutes. Season with salt. (Sauce can be made 1 week ahead. Cover and refridgerate.) CHILE-HEADS DIGEST V2 #327
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .