Hot and sweet, tht’s how I like my women and my glazes. This recipe comes from my good buddy Donnie Durran, whom I had the pleasure of working with in Arizona. This glaze was a custom recipe he put on venison and slow cooked lamb, which it is truly magical with, but I would steal the leftovers and eat it with just about anything. It was just sweet enough to get you interested, and just spicy and smoky enough to keep you hooked. This recipe makes about 1 1/2 cups and is shown on a local venison loin.
- 1/2 c. dried cherries
- 1/2 can chipotle peppers
- 1 clove garlic
- 1 fl oz. cafe Petron (or any other tequila)
- 1 tbsp. ground cumin
- 2 tbsp. rough chopped cilantro
- 1/2c. chicken stock
- So, this one really is easy. Drop all of your ingredients into a small suace pot. Turn the heat up to medium and let it simmer for about 30 minutes.
- While the mixture is still hot, puree everything until it’s smooth. Cool the mixture down and store it refrigerated until you’re ready to use it.
Simmered spicy awesome
This will stay good for about a month in the refigerator. Although this is normally a glaze, it can be used like barbecue sauce (seriously, it’s awesome on fries). I’ve also mixed it with mayonaisse or sour cream to amke a funky new dip. Try playing with this and see how you like it.
Happy Eating,
-The Doctor