Happy Monday night all!
Two posts in one day, what’s going on here?
Call me overly ambitious today I suppose 😉
So remember the Mexican barbecue sauce from earlier, with those wonderful pasilla and guajillo chilis?
Well tonight I got to work on putting it in meal-action after work (and a visit to the eye doctor, boooo!)
First I “fried” the sauce in a tablespoon of olive oil for a few minutes over medium-high heat.
This completely changed the smell/taste of the sauce! I’m thinking that frying the sauce is meant to soften/change the flavors of the raw onion and garlic, but I could be wrong? Anyone else know about this technique?
After this step I set the sauce in the fridge to cool for about 10 minutes, then marinated some pork in it for about 15 minutes.
Onto the stovetop over medium heat and cooked until done.
To go with our pork we had some baked sweet taters topped w/ butter & cinnamon (so fall of us huh? 😉 )
And a fresh salad, just can’t get enough of those greens!
Ever tried Bibb lettuce? Love the stuff.
Verdict on the dinner…? The sauce was fantastic!
I need to make up a big batch of this and stash some away in the freezer to have on hand. It put bottled barbecue sauce to shame. The flavor of the chipotle en adobo really gave it a great smokey edge and all the other flavors just blended perfectly 🙂
A great dinner after a really long day!
And before I go I have to tell ya’ll about our adventure last night at our local comedy club! We went to see John Henton aka “Overton” from the tv show Living Single…
Anyone else watch this show back in the 90’s?? I used to love it!
John was HILARIOUS and it was seriously such a great way to spend a Sunday night (don’t worry, we left goodies out for the trick-or-treaters!) 😛
So with that, I have to ask, who’s the best comedian you’ve seen perform or the one that you’d love to see perform someday?
And this time, seriously, before I go…
Cookinfanatic has finally joined Facebook!! Let’s be friends, why don’t we 😀
Spicy Barbecue Sauce
- 3 guallijo chilis, seeds removed
- 2 pasilla chilis, seeds removed
- 2 chipotle en adobo
- 1 thick slice onion, roughly chopped
- 1 tomato, roughly chopped
- 3 cloves garlic
- 3 cloves, crushed
- black pepper
- 1 tsp sugar
- few teaspoons white balsamic vinegar
Soak guajillo and pasilla chilis in hot water for 20 minutes until softened. Add all ingredients to a blender and blend until smooth. Easy and delicious!