Simple Cilantro Sauce

This is increbibly easy to make and goes great with grilled meat. We had it last weekend and guest were putting it on the tri-tip and the chicken. Serve with the meat and some warm tortillas and enjoy!

After washing a bunch of cilantro (a bunch being the big bundle at the grocer) cut off the stems right below the leaves. No need to go picking off individual leaves, just wack off the stems. Toss the tops into your food processor.

This step will determine the amount of heat you and your guest can tolerate. Since I often do not know the heat tolerance of my guest I use one whole Anaheim pepper (the long green skinny ones), which I prep but slicing open and cutting out the seeds and the white stuff that holds the seeds. This is where most of the capsaicin is held which is where a pepper gets its heat. If you like it hot leave the seeds, or use jalapeno or other peppers instead.

Once your pepper is prepped, cut into large chunks and toss into the food processor.

Depending on your taste take a clove or two of garlic and mince fine (food processors, or at least mine, never seem to get the garlic fine enough) and add to the mix.

We are fortunate to have a very prolific Mexican Lime tree in our yard that produces wonderfully juicy and delicious small limes, they are just smaller than a golf ball. I squeeze the juice of three to four of these limes into the mix; probably would measure a quarter cup? Maybe more? If you are using the typical large limes from the market I would say use one to start and adjust with the juice of a second if needed (probably will).

Throw in some salt and pepper to your taste, this is easy to adjust later. As well if you like to spice things up you can put in some red pepper, or a dash of cumin, or use your imagination. I go with just salt and pepper to allow the lime, pepper and cilantro to shine.

Put the lid on and start the machine to processing. As it is whirring away pour in some olive oil. I have no idea how much I put in, probably about a quarter cup? Maybe a half? I want just enough to keep everything together and emulsify the ingredients. Whir this for quite a while to ensure all the cilantro is chopped fine and the sauce has come together.

Give it a taste and adjust for salt, pepper, lime or heat. Note that as it sits the acid from the lime will pull out the heat from the peppers, meaning the longer between when you make it and serve it the less heat it will have from the peppers. Also if you like a very "clean" sauce you will need to strain this as it has pieces of cilantro, my guests don't seem to mind and I don't think yours will either!

Prep time is about 3-5 minutes depending on how long it takes you to prep your ingredients. You can make this a day ahead of time and put in the fridge, or go right from the food processor to a serving bowl, pitcher.

Let me know what you think and any adjustments you have made to this very flavorful way to kick up your barbecue!

Is It Wrong?

Here is a question for Stuftivus readers. Is it wrong to start meats in the oven for the long slow cooking and then finish them on the barbecue to pick up the smokey flavor and add sauce for glaze and more flavor?

I never cook ribs on the grill. Following the food genius Alton Brown's method I rub them, wrap them in foil, pour some braising liquid in the foil pouch and leave in the oven on 250 for about three hours. Then I take the braising liquid, maybe add a thing or two, boil it down some more and use it to as a baste for the ribs.

The ribs are put on the uppper rack of my barbecue over some wood chips and I baste them for fifteen to thirty minutes (depends on what my "basting" liquid is and how fast I want to drink it). Ribs get a nice glaze from the basting sauce and a nice smoke flavor from the wood but I don't have to mess with checking them on the grill for several hours, worry about flame ups, etc.

Is this wrong to start your meats in the oven and finish them on the grill?

Welcome Stuftivus Invitees!

If you are reading this chances are you have received an invite to Stuftivus. Stuftivus is the result of a serious argument on Facebook between "friends" as a result of a posting by Dennis, aka Smokey, of this gorgeous barbecue element, the Bacon Explosion. After posting on the item several friends who know my passion for combining controlled fire and meat challenged me to make one and to invite them. Despite Leslie's, aka Wonder Woman, initial refusal to allow me to not eat this gastronomic wonder, I pressed ahead. The comments section quickly degenerated into whether red wine could be served with the Bacon Explosion--whose name and ingredients and blue collarness scream "BEER." It became necessary to create the Bacon Explosion and have a taste testing as to which paired better, the beer or the cabernet/zinfandel/Boon's Farm.

Mike Caltagirone, aka Reno Mike, has known WW since their days at CalState Fullerton and as passionate about what he eats and makes as anyone we know. His love of pork products extends to my regularly receiving text messages of pictures of barbecue from all over the country as his previous luckily landed him in some of our nation's finest smoked meat havens. Nothing like checking your Blackberry on a Tuesday evening and all the message consists of is a picture of pulled pork, brisket, cole slaw and a biscuit on a paper plate from an oilcloth covered table in Kansas City. Once Stuftivus the idea became Stuftivus the event the date had to be delayed until Mike's travel schedule would have him within 200 miles of Long Beach. Thankful that date is a mere weeks away.

Smokey and Reno Mike will provide grilled proteins and guests are encouraged to bring everything else for our Stuftivus event. Our invitation list has been carefully crafted to provide a wide range of personalities and backgrounds to encourage lively discussions, new friendships, and entertainment for all. Come hungry, physically and intellectually--this event ain't for lightweights.