Red Wine Barbeque Sauce Recipes

Steps:

• Heat oil in a saucepan over medium heat.
• Add in garlic, onions, cumin and chipotle chile powder and crushed red pepper flakes (if using) stir with a wooden spoon for about 1 minute to release flavors.
• Add in wine; simmer for 2 minutes.
• Add in ketchup, vinegar, soy sauce and liquid smoke flavoring; mix to combine and simmer for 20-25 minutes longer (can simmer longer).
• Cool to room temperature and refrigerate overnight to blend flavors.

Steps:

• In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

Steps:

• In a large glass jar or bowl mix all ingredients, cover tightly and let stand overnight at room temperature. Use as a basting sauce for beef, pork, lamb, poultry, fish or game. This sauce also can be used as a marinade before barbecuing.

Steps:

• For the hazelnut butter: Combine all ingredients in a bowl of a food processor and mix until combined; season with salt and pepper. Transfer to a small bowl, cover and refrigerate for 30 minutes. Remove from refrigerator 15 minutes before using.
• For the salad: Heat the grill to high. Place the bulgur in a large bowl; add the boiling water, 2 teaspoons salt and 1/4 teaspoon pepper, stir and let sit at room temperature until tender, about 25 minutes. If any water remains, place in a fine sieve and press down on it.
• Put the vegetables in a large bowl, toss with a few tablespoons of canola oil and season with salt and pepper.
• Grill the vegetables on the grates of the grill in a single layer. Grill the peppers until charred on all sides, place in a bowl, cover with plastic wrap and let steam for 10 minutes. Remove the skin, seeds and core and coarsely chop. Grill the zucchini for 3 to 4 minutes per side until slightly charred and just tender, about 4 minutes per side. Remove from the grill and cut crosswise into 1/2-inch thick slices. Grill the asparagus for 3 to 5 minutes per side or until just crisp tender. Remove from the grill and cut on the bias into 1/2-inch pieces. Grill the tomatoes until charred all over and just tender, about 5 minutes total.
• Place all of the vegetables, including the jalapeno and the parsley in the bowl with the cooked bulgur. Whisk together the zest, lemon juice, olive oil and salt and pepper in small bowl. Add the dressing to the salad and toss to combine. Let sit at room temperature until serving.
• For the Barbecue sauce: Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft, about 4 minutes.
• Add the wine, increase the heat to high and cook until reduced to about 1/2 cup. Add the ketchup and the remaining ingredients and cook until thickened and slightly reduced, stirring occasionally, about 20 minutes. Transfer to a bowl and let cool slightly.
• For the salmon: Heat grill to high, cast iron grill pan over high heat, or large nonstick saute pan over high heat. Brush salmon on both sides with canola oil and season with salt and pepper. Grill for about 4 minutes per side, brushing with some of the bbq sauce every 30 seconds. Remove from the grill, place on a platter and brush with more of the sauce. Serve on top of cracked wheat salad and place a tablespoon of the hazelnut butter on top of each salmon fillet. Garnish with parsley leaves and serve.

Steps:

• Heat the oil in a heavy medium saucepan over medium heat. Add the shallots and garlic and cook until soft, 3 to 4 minutes. Add the ground ancho, paprika, and ground chile de árbol and cook for 30 seconds. Raise the heat to high, add the wine, and boil until completely evaporated.
• Add the ketchup and 1/2 cup water and bring to a boil. Lower the heat and simmer for 5 minutes. Add the mustard, vinegar, Worcestershire, chipotle, brown sugar, honey, and molasses and simmer, stirring occasionally, until thickened, about 10 minutes.
• Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature. The sauce will keep for 1 week in a tightly sealed container stored in the refrigerator.

Steps:

• In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
• Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.