All Photos © Christine Elise McCarthy 2013
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This is pretty straight forward. I used this on a bunch of chicken drumsticks that I barbecued over the weekend for my carnivorous boyfriend & some other guests. They looked like this (the drumsticks – not my guests):
And they smelled so good – it was all I could do not to just quit this pescatarian business & devour a few of those bad boys. The BBQ sauce is genuinely spicy & could be used any way you might use such a thing – or maybe even mixed into some potato salad or something.
The beer in this photo here
is by a local Los Angeles brewery called Golden Road & it is delicious! See – the cans are all marked with the date they were canned? I once had a beer from there that was only a day old. There is a pub, too, with vegan & other bar food. I will definitely be going there soon so I can report back.
Spicy Honey Chipotle Homemade BBQ Sauce
1 small onion – diced
4 garlic cloves – chopped
3 TBS brown sugar 3/4 cup ketchup
1 TBS molasses
1/4 cup honey
2 TBS apple cider vinegar
1 TBS Worcestershire sauce
2 chipotle peppers in their adobo sauce – minced
2 TBS Dijon mustard
1 TBS sriracha
1 tsp chipotle powder
1 tsp smoked paprika
1/2 tsp cayenne
Heat about 1 TBS olive oil in a stock pan. Saute the onion until translucent. Add the other ingredients & bring to a boil. Lower heat & simmer for 10-20 minutes to let it thicken a bit & to let the flavors meld. Add water if it is too thick. When it cools – blend it to break up any onion or chipotle still left in pieces. Put it in an old pickle jar or something & chill until you are ready to use it. This should last at least a week in the fridge – maybe more.