Bobby Flay's Bar Americain Cookbook - Bobby Flay [59]
Cranberry, Fig, and Pinot Noir Chutney
CRANBERRY, FIG, AND PINOT NOIR CHUTNEY
Cranberries are transformed with sweet, subtly earthy dried figs and velvety, slightly spicy Pinot Noir into a chunky, jamlike chutney. Orange zest infuses the mix with its bright citrus flavor and essential oils. Ginger works well in both savory and sweet preparations, and its touch of heat bridges the wine and fruit here. You can serve this chutney instead of the standard cranberry sauce at Thanksgiving, but it is also wonderful with pork and venison dishes, spread on a sandwich, or as an accompaniment to a cheese plate.
Makes about 4 cups
1½ cups Pinot Noir
12 dried figs, diced
¾ cup sugar
3 strips orange zest
1 (2-inch) piece fresh ginger, peeled and finely grated
4 cups fresh or frozen cranberries
Kosher salt and freshly ground black pepper
1. Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.
2. Combine the sugar, 1½ cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer. Season lightly with salt and pepper.
3. Discard the orange zest and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in advance and stored covered in the refrigerator.
BARBECUED BAKED BEANS
HONEY, DOUBLE-SMOKED BACON
What could be more American than a pot of baked beans? From “Beantown’s” own Boston baked beans to one of the South’s favorite sides for a plate of barbecue, baked beans are an integral part of our culinary heritage. Molasses is a traditional ingredient here; its dark, rich flavor and thick texture give the dish its characteristic sweetness and consistency. I use a little less than most folks and supplement it with a generous dose of honey to mellow it out and allow the rest of the flavorings—dark rum and barbecue sauce among them—to shine. My southwestern culinary leanings are what prompt me to use black beans. I like their somewhat firm texture, but you could certainly use traditional navy beans if you’d prefer. The fat and smoky flavor of bacon is essential. Double-smoked bacon gives you even more of that amazing taste.
Serves 8
1 pound dried black beans, picked over
1 tablespoon canola oil
½ pound thick double-smoked bacon, cut into small dice
1 medium Spanish onion, cut into small dice
1 medium carrot, cut into small dice
4 cloves garlic, finely chopped
1 cup dark rum
¼ cup honey
2 tablespoons molasses
1½ cups chicken stock, homemade or store-bought, plus more if needed
1½ cups Mesa Grill Barbecue Sauce (see Sources) or store-bought barbecue sauce
½ cup coarsely chopped fresh cilantro
Kosher salt and freshly ground black pepper
1. Cover the beans by at least 2 inches with cold water and let soak for at least 8 hours or overnight.
2. Drain the beans, place in a large saucepan, and cover by 2 inches with cold water. Bring to a boil over high heat, reduce the heat to medium, cover the pot slightly, and cook until very tender, 1 to 1½ hours. Drain the beans and place in a large bowl.
3. Preheat the oven to 325°F.
4. Heat the oil in a large sauté pan over high heat. Add the bacon and cook until golden brown and crisp, about 8 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Add the onion and carrot to the pan and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the rum, bring to a boil, and cook until