Tag Archives: barbecue

Pear Barbecue Sauce with Chile and Spice

Hilary By on

Here is a simple and rewarding recipe you can make and use all summer long. The ingredients are simple, but the flavors are both complex and balanced. Guajillo chile is tangy and bright, but never too spicy. Cinnamon and fennel add a nice warm spice flavor which balances perfectly with the pears, and the tomato, vinegar, and dark brown sugar give this recipe a classic flavor base. Using the pears for body and sweetness makes it possible to cut down on the sugar dramatically, and this barbecue sauce contains fiber, too! Slather this sauce on chicken wings or spare ribs during their last 10 minutes on the grill, or use it as a substitute for store-bought barbecue sauce in a pulled pork or brisket crock pot recipe. Ingredients 2 dried guajillo chiles Boiling water 1 tablespoon canola oil 1 medium Continue reading →

Korean Barbecue Beef

Brittany By on

Pear juice adds sweetness and helps to tenderize the beef in this bulgogi dish that is traditionally cooked over a grill. You can serve it with rice, in a lettuce wrap or try it fusion style in a taco or burrito. Ingredients               1 pound lean stir-fry beef, such as flank steak or sirloin cut across the grain, very thinly sliced 1 ripe Bartlett USA Pear, peeled and cored 2 cloves minced garlic 1 teaspoon minced ginger 2 chopped green onions 3 tablespoons soy sauce or tamari 1 teaspoon brown sugar 2 teaspoons toasted sesame oil Pinch freshly ground black pepper Garnish 2 teaspoons toasted sesame seeds 2 sliced green onions Directions  Grate the pear in a large bowl or if it’s soft enough, mash it. Add the garlic, ginger, green onions, soy sauce, brown Continue reading →

Bacon & Blue Cheese Sliders with Pear Ketchup

Brittany By on

This delicious combination is perfect for Dad’s big day! This Sunday, let your dad relax and impress him with these savory sliders. The umami from the bacon and blue cheese blends perfectly with the tangy, inventive pear ketchup. This recipe was developed by Chef John Therres of Renaissance M Street Hotel, Washington, D.C. Ingredients Pear Ketchup 2 Anjou USA Pears 2 teaspoons clarified butter or vegetable oil ¼ cup diced sweet onion, like Walla Walla or Vidalia 1 cup clear apple juice or cider 2 to 4 tablespoons apple cider vinegar ⅛ teaspoon white pepper Kosher salt to taste Sliders 12 slices thick-cut bacon, well-chilled or frozen 3 tablespoons crumbled blue cheese 4 small soft rolls, preferably brioche Directions To make the pear ketchup, peel and core the pears and cut them into large cubes. Warm the clarified butter or oil Continue reading →