Chipotle barbeque sauce
1 1/2 ounces brown sugar
4 1/2 teaspoon paprika
2 ounces chipotle pepper
3 teaspoons dried black mustard seeds, ground.
2 ounces soy sauce
1 tablespoon crushed red pepper flakes
1 ounce Worcestershire sauce
6 ounces rice vinegar
10 ounce can of crushed red plumb tomatoes
1 small white diced onion
4 ounces of local honey
3 tablespoons minced garlic
1 tablespoon minced ginger
In a saute pan, add 1 tablespoon of regular olive oil.
Add onion, garlic, and ginger.
Add the can of crushed tomatoes.
Simmer for 2 minutes until almost all liquid is rescued.
Add the rest of the ingredients. Simmer for 15-20 minutes.
This will be approximately 30 fluid ounces. This will hold for 6 months in the refrigerator.
Vegetables for grilling:
1 bunch of asparagus
1 summer squash
1 zucchini squash
2 red peppers
1/2 cup olive oil
Salt and pepper for grilling
Cut fibrous ends off of the asparagus.
Trim around the squash so you have no seeds. Leave in large pieces; easier for grilling.
Cut peppers around the seeds as well; leave in large pieces.
Toss each vegetable with olive oil separately. Each vegetable takes a different amount of time. Reserve.
For the chicken;
Preheat grill
1 pastry brush for bbq sauce
1 bowl of bbq sauce; 1 cup.
1 whole fresh natural chicken.
Break down into segments, leave bone in.
Place on microwaveable plate and cook in microwave for 3-5 minutes on high.
(I do this because it begins to cook the chicken from the inside out.)
Bring to the grill and place chicken on grill skin side on grill.
Grill on this side for 2-3 minutes. Get the skin nice and crispy.
Turn the chicken over and grill on this side for 2-3 minutes.
Begin to slather bbq sauce on the chicken. Flip chicken and add more sauce.
At this point, begin to grill the vegetables.
Check chicken for doneness.
Arrange grilled vegetables on a platter and the chicken on another platter.
Serve with big tossed salad.
Put out more bbq sauce on table for people who like to dip their chicken.
Enjoy!
Denise Appel
Zinc
Chef and owner
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