Gingered Plum Barbeque Sauce Recipes

DOUBLE THICK GRILLED PORK CHOP WITH GINGER PLUM BBQ SAUCE

Steps:

• Preperation of Ginger Plum BBQ Sauce: Simmer plums, ginger, 1 clove garlic, hoisin sauce, brown sugar, 2 tablespoons water, soy sauce, and star anise, 20 minutes or until plums are loose. Add vinegar and simmer, uncovered, stirring constantly until sauce thickens, about 10 minutes. Discard star anise, strain and stir in scallions.
• Preparation of Meat: Trim loin into double thick chops, marinate in BBQ sauce overnight, and grill to desired temperature.
• Preparation of Mushu Pancake Filling: In a large bowl, combine one large clove clove garlic, 1/4 teaspoon salt, 3 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1/2 teaspoon sesame oil, and 1/2 teaspoon chili flakes and whisk to combine. Add 2 ounces bean sprouts, 1/2 pound carrots, 1/2 pound seeded and julienned english cucumber, 2 to 3 scallions cut into narrow ribbons, 1 teaspoon salt, and 1/2 teaspoon sugar. Combine well and let sit for two hours.
• Warm pancakes, spread Hoisen sauce on pancake, fill with vegetables and roll.
• Presentation: Place pork loin on a plate. Garnish with two filled, rolled, warmed mushu pancakes. Garnish with fresh cilantro.
• Garnish Option: Make a reduction of duck stock, star anise, and plum wine. Reduce to glaze and lightly puddle on plate before adding pork chop and mushu pancakes

CHILI RUBBED PORK CHOPS WITH A GINGER PLUM BBQ SAUCE AND WHITE AND YELLOW YAM SALAD

Steps:

• Preheat oven to 275 degrees. Place ancho chilies on a sheet pan. Toast in oven for 15 to 20 minutes or until they become brittle. Remove from oven. Let cool. Snap off the tops and discard the stems, seeds and overleafs, leaving only the flesh. Grind the flesh in a food processor or grinder until it forms a powder, reserve. Toast the peppercorns, coriander, and cumin in a dry skillet over a low flame. Allow to cool. Grind into a powder. Add to chilies. Add salt and sugar to the rub. Strain through fine mesh strainer. If desired 2 ounces each of dried ground lemon and orange zest can be added. This rub can keep 3 to 4 months if covered and stored in a cool dry place.
• Reconstitute chili rub with oil. Season each chop salt and pepper. Coat with Chili Rub. On a grill set to medium heat or in a saute pan set to low-medium heat, cook the pork chops to medium, about 5 to 6 minutes per side.
• Preheat oven to 300 degrees. Toss plums in olive oil and a few pinches of salt and pepper. Place in baking pan and roast for 10 to 15 minutes. Let cool and discard skins. In a large saucepan, combine butter, ginger, Vidalia onion, garlic, plums and brown sugar. Stir in 1/2 cup chicken stock, so that the consistency of the mixture is slightly thick, adding more stock if necessary. Add hoisin and cilantro. Adjust seasonings, remove from heat and pass through a sieve.
• Preheat oven to 285 degrees. Place yams on a baking sheet, preferably one made of teflon, Roast for 40 minutes. Let cool. In a skillet, saute peppers in butter. Toss with yams. Adjust seasonings. Saute until caramelized.
• Assembly: Place some yam salad in the center of each plate. Place pork chop on top. Top each with some ginger plum BBQ sauce, and garnish with a chiffonade of cilantro.

CHUNKY GINGER-MANGO BARBECUE SAUCE WITH MIXED GRILL

Steps:

• Heat 1 tablespoon extra-virgin olive oil in a sauce pot or grill pan over medium-high heat. Add onions, peppers and saute to soften 3 to 4 minutes, then add mango and season with salt and pepper. Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce. Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken. Remove the ginger chunk.
• Heat a grill pan over medium-high heat. Coat the meats with a drizzle of olive oil and season with salt and pepper. Grill the chicken breasts 12 minutes turning once and the lamb a couple of minutes on each side for pink centers. Plate the meats on a serving platter, top with sauce and garnish with spicy-sweet greens and herbs.

PORK TENDERLOIN WITH PLUM BARBECUE SAUCE

Steps:

• Heat a grill pan, broiler or grill to high heat.
• Heat the sugar and water in a medium pot over medium-high heat. When the mixture reaches a bubble, reduce the heat to medium-low and add the ginger, plums and five-spice powder. Simmer for 10 minutes, then stir in the lemon juice. Remove from the heat and let cool for about 5 minutes. Add the plum mixture to a blender or food processor and process until smooth. Pour into a medium bowl and stir in the hoisin sauce. Reserve.
• While the plums are cooking, put the pork tenderloins on a sheet pan and coat with oil, grill seasoning and coriander. Grill, or broil 6 inches from heat, until just firm, about 20 to 22 minutes. Remove from the grill to a cutting board and tent with foil. Let rest for about 5 minutes, then slice and arrange on a platter. Top with the plum barbecue sauce and serve.

GINGER-PLUM BARBECUE SAUCE

Steps:

• 1. Combine all the ingredients, including 2 tablespoons each soy sauce and honey, 2 teaspoons lemon juice, and 1/2 cup water, in a heavy nonreactive saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the plums are very soft, about 5 minutes. Transfer the mixture to a blender to process to a purée, then return to the pan. Taste for seasoning, adding soy sauce, honey, or lemon juice as necessary the sauce should be sweet, sour, and spicy. If too thick, thin with a little more water.2. Transfer to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for up to 1 week.Makes about 1 cup