Thursday, July 29, 2010

Raspberry Chipotle Sauce

Because Kai and Jules gave us a full flat of raspberries and because they had traveled from the Skagit Valley, we needed to use them up quick. This was not a problem for me because I love raspberries. Aaron got to searching around and found the recipe. I didn't realize until today that it was an Emeril recipe, but I have to give him credit for this one. It's really, really good. I still really dislike him though. A lot. Moving on...

There's a great sweet and smoky flavor that comes out of this and it's perfect for this time of year. I only did prep on this one. The whole thing was entirely Aaron's idea and I am so glad he found it. Even if it is Emeril.

Raspberry Chipotle Sauce from Favorite Recipes from Emeril's Restaurants:

Makes 1½ cups

1 Tb. olive oil
½ c. small diced onion
2 tsp. minced garlic
2 tsp. chipotle chilies in adobo, chopped (we definitely put in more)
2 pints fresh raspberries, rinsed
½ c. raspberry vinegar (we subbed white wine vinegar)
¾ c. granulated sugar
½ tsp. salt

In a medium pan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and sauté for 1 minute. Add the chipotle chilies and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.

Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using. Aaron was really excited because he’s had issues with reducing sauces before. This one worked like a dream.

If you want to, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible. Aaron and I decided that having the solids in gave it more character.

He then used it two different ways, reserving the rest for other meals. First he mixed it into some ground buffalo meat for buffalo burgers. Then he mixed it into a bit of mayo for the burgers. I love how the seeds show up in both.

And look at that burger! It was fantastic! The sauce added a subtle sweet-spicy flavor that just rocked with the buffalo. It helped that we had an awesome tomato from Kai and rocking lettuce from the farmer’s market, not to mention those buns. They’re from a local bakery and these pubs buns just make burgers sing.

This was a rocking sauce. We used it the next day for buffalo tacos. I want to make this again for a BBQ glaze. I think it would also be awesome with blackberries. So there you go Emeril. You got me to eat something of yours. I'll learn how to deal just because this is so good.

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