My brother Remy grew up in Hawaii and because of his innate love of food and
affinity for cooking outdoors under the palm trees; he is a grill-master.
I recently I sent him a bottle of Fischer & Wieser “Original Roasted Raspberry Chipotle Sauce®” to try. Within a few days he called and told me that he had created some innovative and tasty dishes with a distinctive island bent using the remarkable sauce as a base; could I send more?
His salad of tender spinach uses the sauce as a dressing base and
as a baste for grilled red and yellow peppers. Assembled and topped with
creamy, salty, feta cheese , this salad is memorable. As a twist on Asian
fusion, Remy’s smoked and grilled Korean Baby Back Raspberry Ribs uses the
“Roasted Raspberry Chipotle Sauce®” as a marinade base and basting sauce on
tender pork. And to finish, as if you’d have room, is his Double Fudge Chipotle
Cream Brownie made from a simple mix, adding dark chocolate chips and the
“Roasted Raspberry Chipotle Sauce®” with cream cheese.
“ Ono” means delicious in Hawaiian. And these recipes are so very
“ono” ! The fabulously easy brownie recipe can be found online at www.culinarytraveler.com.
Mahalo- thanks Remy!
Roasted Raspberry Chipotle Dressing
1/4 cup premium olive oil (Cat Cora’s Greek Extra Virgin Olive
Oil, Gaea products)
1/4 cup balsamic vinegar
1/4 cup Fischer & Weiser “ Original Roasted Raspberry Chipotle
Whisk all together. Use as a marinade for your grilled red and
yellow bell peppers for
about ten minutes then pour over tender, washed baby spinach
leaves . Sprinkle as desired with chunks of Feta cheese, layer on the marinated peppers
4 lbs. baby backs – the meatiest and best you can buy
2/3 cup shoyu
2 Tablespoons honey
3 Tablespoons roasted black sesame oil
6 cloves garlic
1/2 cup “ Original Roasted Raspberry Chipotle Sauce ®”
Mix all together in a bowl. Make a hot fire in the grill,
preferably with Hawaiian Kiawe wood charcoal or mesquite and some wood. Cook
fat off the plain ribs, starting with the bone side down first then turn to
meaty side. Remy removes the ribs to a pan with the marinade for the meat to
rest in for 10 minutes. He then turns on his gas grill to finish bone side down
. ( I told you he is a grill-master!) But you can return ribs to your fire
grill and lay meat on edges of the grill to cook more slowly. Baste heavily as
the meat cooks. Use all remaining marinade. Do not over- cook. You can use this
sauce and recipe with chicken too!
Posted at CityRoom.com in Gourmet