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2 tablespoons olive oil
2 large shallots, coarsely chopped
2 cloves garlic, coarsely chopped
2 tablespoons ground ancho chile
1 tablespoon smoked sweet Spanish paprika
1/4 teaspoon cayenne
1 cup dry red wine, such as Pinot Noir
1 cup ketchup
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Kosher salt and freshly ground black pepper
According to Bobby: "Given my love of grilling and barbecue, this drink was inevitable. Smoky paprika, savory tomato juice, and vodka with a spicy kick meet dry vermouth and tangy lime juice in this cocktail that's perfect with burgers, steaks, fish tacos and, well, almost anything barbecued."Ingredients
2 ounces jalapeño vodka
1/4 ounce dry vermouth
1 ounce tomato juice
1/2 ounce fresh lime juice, plus 1/4 teaspoon for rimming glass
Pinch of kosher salt, plus 1/4 teaspoon for rimming glass
Pinch of smoked sweet Spanish paprika, plus 1/4 teaspoon for rimming glass
1/4 teaspoon sugar for rimming glass
Lime twist, for garnish
Recipes courtesy of Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors (Clarkson Potter, 2011).
"For sauces, I use good-quality paintbrushes from the hardware store and replace them often, since after a while they're hard to get clean. Pastry brushes are fine but expensive."
"The most challenging thing about grilling is knowing when to stop. When in doubt, it's better to undercook than overcook. You can always put food back on the fire."
Family Circle: For grilling, gas or charcoal?
Bobby Flay: I use both, and each has its advantages. Gas is easy to light and control. Charcoal is a lot more work but gives food a smokiness that gas can never quite imitate. For charcoal, you need a chimney starter. Don't even talk to me about lighter fluid, which can be dangerous and will impart a horrible flavor to your food unless it burns off completely. However you decide to go, the grill grates should be reasonably clean.
Originally published in the August 2012 issue of Family Circle magazine.