Famed chef Kevin West has taken BBQ to another level with the assist of SIMI Sonoma County Pinot Noir. We were introduced to a recipe that I had to share because I thought it was appropriate for the upcoming NFL football playoffs around the corner. With that comes the big games and big tailgating. So since BBQ is a big part of the festivities than how about trying this new twist… were talking Kevin West’s Barbecue Sauce infused with SIMI Sonoma County Pinot Noir. Thats right Boozed Infused BBQ this refined California-style barbeque sauce pays tribute to Sonoma County winemaking. We prepared the recipe and can we say YOU MUST TRY THIS! Wow just a unique blend of flavor in your mouth. Just go and get yourself a bottle of SIMI Pinot Noir and follow the following recipe. Gook Luck enjoy and go HERE to find where you can get SIMI Sonoma Country in your parts!
Barbeque Sauce with SIMI Sonoma County Pinot Noir
Yields 4 cups
Ingredients
1 medium red onion, chopped
2 whole, peeled garlic cloves
1 tablespoon butter
1 tablespoon grape seed oil
28-ounce can of crushed tomatoes
2 cups SIMI Sonoma County Pinot Noir
¼ cup canned chipotle chilies, pureed with their liquids (or more to taste)
½ cup brown sugar
2 tablespoons molasses
½ teaspoon ground allspice
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar or sherry vinegar
1 teaspoon freshly ground black pepper
1 tablespoon paprika
2 tablespoons kosher salt (or a generous 1 tablespoon granulated salt)
1) Using a deep pot large enough to hold all the ingredients, sauté the onion and garlic cloves in the butter and oil over low heat until partially caramelized, 20 to 30 minutes.
2) Add the tomatoes and their juice, the wine, and the remaining ingredients. Stir well to combine. Bring to a boil, and then lower the heat. Simmer for 30 minutes, partially covered. Stir occasionally.
3) Carefully puree the hot mixture with an immersion blender until smooth. Taste and adjust the seasonings. Simmer 30 minutes longer, or until thickened to your liking. Bottle the sauce or ladle into airtight containers. It will keep in the refrigerator for several weeks.