Chipotle Barbecue Chicken

I am still trying to get used to cooking at 8000 feet.  Water is taking much longer to boil, which throws off my timing all around.  Especially when I am boiling corn and steaming broccoli.  But the more I practice, the more I will learn, right?  I had planned in making Cherry Barbecue Sauce, but cherries aren't available up here yet (we have already gone through a couple bags worth in Houston) so I changed up the plan.  Chicken leg quarters were on special and I knew I could use the chipotles in plenty of other recipes up here, so Chipotle Barbecue Chicken was born.  This would also be amazing on the grill.  I am trying to convince C that we need one up here.

Chipotle Barbecue Chicken

2/3 cup ketchup
¼ cup apple cider vinegar
¼ cup water
2 chipotles in adobo, chopped
1 tablespoon brown sugar
1 teaspoon mustard
1 teaspoon soy sauce
1 tablespoon minced onion
4 chicken leg quarters
2 tablespoons butter, softened

In a small sauce pan combine ketchup, vinegar, water, chipotles, sugar, mustard, soy sauce, and onion. Bring to a boil and reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally.

Preheat the oven to 425 degrees. Grease a 9x13 glass cooking dish with butter. Arrange the chicken quarters so that they aren’t touching. Spread the butter over the chicken and spoon the half of barbecue sauce overtop of each quarter. Bake for 45 minutes or until the juices run clear. Serve with the reserved barbecue sauce on the side.

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Pepper Pork

Miss F and I headed to Aspen to spend a week with C over Memorial Day weekend. I had him inventory the kitchen in our condo and ordered everything I thought I might need from Amazon, which wasn't as much as I expected.  Our place it outfitted quite nicely, I even made C his favorite chicken pot pie in a Le Creuset Dutch Oven, which is nicer than anything I own for sure.  The one thing I didn't think about was measuring cups and spoons.  One measuring cup was $12 at the grocery store and Amazon wasn't shipping anything quickly do to the holiday weekend.  Luckily I found some three ounce Solo cups which worked well for measuring the rice, which I had to cook for far longer up here at altitude.  I was originally going to make Ginger Pork with Oyster Sauce, but Miss F spied the bell peppers at the store and wanted them.  If Miss F wants any vegetable, she gets it.  I adapted the recipe to suit her request.

Pepper Pork

2 thick cut pork chops, cut into bite sized pieces

Marinade for pork:
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon water

1 tablespoon cornstarch
6 tablespoons chicken broth
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon Sriracha (to taste)

1 red bell pepper, chopped
1 red bell pepper, chopped
¼ onion, chopped
2 tablespoons cooking oil
2 slices ginger, shredded
2 cloves garlic, minced

Transfer pork to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 30 minutes or longer. In a separate bowl, mix cornstarch, broth, soy sauce and oyster sauce in a small bowl. In a wok heat 1 tablespoon oil over high heat, add bell peppers and onion. Stir-fry for 2 to 3 minutes. Remove to a plate. Wipe wok with paper towels. Heat the remaining tablespoon oil in the wok. When hot, add ginger and garlic; after a few seconds, add pork mixture. Stir-fry for 2 to 4 minutes. Pour in the sauce. Stir until thickened. Return vegetables to the wok. Serve over rice.

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Happy Memorial Day!

We are up in Aspen for the holiday weekend, I hope everyone is enjoying time with family and friends.  Snowy mountain tops are a far cry from the usual pool party we attend over Memorial Day weekend.

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