Cameron's Cocoa 266 Sesame BBQ Sauce
In honor of my invitation to cook for the Cameron's Let's drink the cask night this coming Thursday May 29th, I've formulated a BBQ sauce using the Cameron's Dark 266
Beer. This beer has lots of character and I was able to pretty much throw the kitchen sink at it in and still be able to pick it out in a rich bbq sauce. After a few failed experiments I think I've got a winner here, note to self.. habaneros are HOT! and not to to handled without rubber gloves.This recipe is based on a Mexican Mole sauce so it's got chocolate and lots of kick. Recipe after
the jump.
Cameron's Cocoa 266 Sesame BBQ Sauce
2 Tablespoons sesame oil
1 large spanish onion, finely diced
2 scotch bonnet pepper / habanero - whole, brightly coloured has best fruit flavour
2 chipotle peppers in adobe, seeded and diced
2 jalepeno peppers, seeded and diced
1 dried ancho chili, lightly toasted and finely diced.
4 cloves of crushed garlic
1 bottle of Cameron's dark 266
2 Tablespoons smoked paprika
1/4 cup grated bitter (at least 85% cocoa) chocolate
1 650ml can stewed tomatoes, drained
2 Tablespoons tomato paste
2 Teaspoons ground cumin
2 Teaspoons dried coriander
1 Teaspoons dried oregano
pinch cinnamon
pinch fresh ground nutmeg
1 teaspoon kosher salt
1 teaspoon ground pepper
1/4 cup toasted sesame seeds
2 Tablespoon Blue Aguave Syrup
Sweat the onions in sesame oil until they are transparent, add canned tomatoes, beer, chipotle, and whole scotch bonnet and simmer for at least 30 minutes or until the onions soften and get "slushy" - be carful not to break the scotch bonnet pepper up while stirring as we are going to remove them entirely after it's had a chance to work like a tea bag, (this sauce has kick, but lets not cause fire to come out of anyone's ears or other body parts!), remove the bonnets after 30 minutes and add remainder of the ingredients except the sesame seeds, blue aquave syrup and tomato paste. put the whole mess into the blender or use a stick mixer and whip until fine. Return to simmer and add sesame seeds and blue aguave syru. Spoon in tomato paste a little at a time and stir until thickened, or when you get to your desired consistancy.
2 Tablespoons sesame oil
1 large spanish onion, finely diced
2 scotch bonnet pepper / habanero - whole, brightly coloured has best fruit flavour
2 chipotle peppers in adobe, seeded and diced
2 jalepeno peppers, seeded and diced
1 dried ancho chili, lightly toasted and finely diced.
4 cloves of crushed garlic
1 bottle of Cameron's dark 266
2 Tablespoons smoked paprika
1/4 cup grated bitter (at least 85% cocoa) chocolate
1 650ml can stewed tomatoes, drained
2 Tablespoons tomato paste
2 Teaspoons ground cumin
2 Teaspoons dried coriander
1 Teaspoons dried oregano
pinch cinnamon
pinch fresh ground nutmeg
1 teaspoon kosher salt
1 teaspoon ground pepper
1/4 cup toasted sesame seeds
2 Tablespoon Blue Aguave Syrup
Sweat the onions in sesame oil until they are transparent, add canned tomatoes, beer, chipotle, and whole scotch bonnet and simmer for at least 30 minutes or until the onions soften and get "slushy" - be carful not to break the scotch bonnet pepper up while stirring as we are going to remove them entirely after it's had a chance to work like a tea bag, (this sauce has kick, but lets not cause fire to come out of anyone's ears or other body parts!), remove the bonnets after 30 minutes and add remainder of the ingredients except the sesame seeds, blue aquave syrup and tomato paste. put the whole mess into the blender or use a stick mixer and whip until fine. Return to simmer and add sesame seeds and blue aguave syru. Spoon in tomato paste a little at a time and stir until thickened, or when you get to your desired consistancy.
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