Best 3 Cherry Bbq Sauce Recipes

PORTERHOUSE STEAK WITH FRA DIAVOLO BBQ SAUCE AND CHERRY PEPPERS IN VINAIGRETTE

Steps:

• Heat oil in a medium saucepan on side burners or grates of the grill. Add onion and garlic and cook until soft. Add red pepper flakes and cook for 1 minute. Add remaining ingredients, season with salt and pepper and cook until sauce has thickened, about 25 to 30 minutes.
• Season steaks on both sides with salt and pepper. Grill until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 4 to 5 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes then slice into 1/4-inch thick slices.
• Preheat a grill. Preheat the oven to 400 degrees F. Toss the cherry peppers with 2 tablespoons of the olive oil in a bowl. Season with salt and pepper. Spread the peppers on a sheet pan and roast for 15 to 20 minutes, or until the skin is blistered. Set aside to cool slightly. Remove the stems and seeds from the cherry peppers and roughly chop.
• Drizzle the red and yellow peppers with 2 tablespoons of the olive oil and season with salt and pepper. Place on the grill and cook until the skin is starting to blacken and blister. Remove from the grill and set aside to cool for 15 minutes. Roughly chop the peppers.
• In a bowl, combine the cherry peppers, red and yellow tomatoes, parsley, and Basil Vinaigrette. Season, to taste, with salt and pepper. Serve.
• Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

PORTERHOUSE STEAK WITH FRA DIAVOLO BBQ SAUCE AND CHERRY PEPPER SALAD

Steps:

• Make the sauce first. Heat the oil in a saucepan over medium-high heat, and add the onions. Saute until soft but do not brown, about 6 minutes. Add the garlic, red pepper flakes, cayenne and chile powder, and cook an additional minute until fragrant. Add the remaining ingredients and stir well. Simmer until darkened and thick, about 45 minutes. For the salad, simply mix all ingredients together, and set aside at room temperature. Sprinkle the steaks with course salt, and let sit for at least 15 minutes. Heat the grill on high heat. Season the steak with pepper, then place on the grill and cook for 3-4 minutes until lightly charred. Turn the steaks over and brush tops with sauce, lower heat to medium and cook an addition 3 minutes. Brush and turn the steaks for another total 4 minutes or until steaks are cooked to desired doneness. Allow steaks to rest for 5 minutes, lightly tented with foil. (Grill veggies in the meantime if using.) Cut the steak off the bone, and slice thinly. Place on plates, top with pepper tomato salad, and serve remaining sauce on the side.

BBQ ROASTED CHICKEN WITH CHERRY JALAPEÑO SAUCE

Steps:

• For the chicken: 1. Preheat oven to 450. Heat butter in cast iron skillet over med-hi heat. 2. Season both sides of chicken with S/P. Add chicken to skillet and pan sear about 5 minutes, until golden brown. 3. Flip chicken over and spoon bottled BBQ sauce evenly over top. Transfer skillet to oven and bake 15 minutes or until cooked through. For the cherry jalapeño sauce: 1. Heat EVOO over med-hi heat in sauce pot. Add shallots and jalapeño and sautee 3 minutes, until softened. 2. Add the garlic and cook for 30 seconds, until fragrant. 3. Add both cherries, broth and brown sugar. Mix and bring to simmer. 4. Simmer sauce and cook down for 10 minutes. 5. Mix cornstarch and water in a small bowl. Add the slurry to the sauce and stir until thickened, about 1 minute. 6. Remove sauce from the heat. Use an immersion blender to blend sauce a bit, leaving some chunks. (sauce can also be left as is.) Season with S/P. 7. Spoon sauce over cooked chicken and serve.