MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 06-19-2008, 02:45 PM   #1
Mark
somebody shut me the fark up.
 
Mark's Avatar
 
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
Default Chinese black bean sauce alternative to BBQ sauce

Here's something different for your Q. Also outstanding on grilled veggies

Black Bean Sauce
http://www.seriouseats.com/recipes/2...ce-recipe.html
Posted by Adam Kuban, January 16, 2008 at 4:45 PM

The following Black Bean Sauce is adapted from The Culinary Institute of America's Techniques of Healthy Cooking, which is Serious Eats' featured cookbook for the week of January 14, 2008. You may serve this sauce with Jerk Chicken, Green Papaya Salsa, and plantain chips.

Black Bean Sauce
- yields 1 1/2 quarts (1.45 L) -
Adapted from Techniques for Healthy Cooking, from the Culinary Institute of America. Serve this sauce with Jerk Chicken, Green Papaya Salsa, and plantain chips.

Ingredients
1 pound (450 grams) dried black beans
1/2 ounce (14 grams) diced bacon
8 ounces (225 grams) diced onions
2 3/4 teaspoon (13.75 mL) minced garlic
3/4 ounce (20 grams) chopped ancho chiles
1/2 teaspoon (2.5 mL) dried oregano
1 teaspoon (5 mL) ground cumin
2 1/2 quarts (2.40 L) Chicken Stock
1 1/2 ounces (45 grams) chopped sun-dried tomatoes
1 lemon, thickly sliced
1 teaspoon (5 mL) kosher salt
2 fluid ounces (60 mL) sherry vinegar

Procedure
1. Soak the beans for 8 to 12 hours in enough cold water to cover by 3 inches (8 centimeters). Drain and reserve. (To reduce soaking time, boil beans water, remove from heat, and let soak 1 hour.)

2. In a large pot, heat the bacon over low to moderate heat until the fat renders and bacon begins to crisp. Add the onions, garlic, and chiles. Sweat until the onions are translucent. Add the oregano and cumin; cook 1 minute more. Add the stock, beans, tomatoes, lemon, and salt. Gently simmer until beans are tender, about 2 hours.

3. Remove and discard the lemon slices. Purée half the beans, and add the purée back to sauce. Adjust consistency with more stock, if necessary.

4. Season with the vinegar.
__________________
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
Mark is online now   Reply With Quote




Old 06-20-2008, 05:53 AM   #2
Cabntmkr1
is Blowin Smoke!
 
Join Date: 08-19-07
Location: Wichita, Ks.
Default

Sounds good, Dr. Mark!
I have added the recipe to my "to make" list!
__________________
[FONT=Arial]New Braunfels Black Diamond[/FONT]
[FONT=Arial]Backwoods Patio Smoker[/FONT]
[FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT]
[FONT=Arial]ServSafe Certified[/FONT]
[FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT]
Cabntmkr1 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
In search of a recipe-the elusive "black bbq sauce" jdub Q-talk 7 04-25-2010 10:50 PM
Anyone know of a bbq sauce that uses Taco Sauce as a base?? Philly-QueMaster Q-talk 14 11-17-2009 08:47 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 11:22 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts