BBQ Tacos with Roasted Pepper Relish

These tacos are an homage to some we had this past weekend at my brother-in-laws house.  Smoky BBQ chicken with sweet grilled pineapple is an amazing combination.  The sweet balances the salty smoke for a taste bud explosion.

Here's what you'll need:
4 boneless, skinless chicken breasts
salt and pepper
1/2 c BBQ sauce (I used mesquite smoked)
1/2 fresh pineapple
1 red bell pepper
1 c corn (I used left-over)
1/2 c chopped tomatoes
1/4 c cilantro leaves
juice of 1 lime
salt and pepper
flour tortillas, to serve
shredded cheddar, to serve
sour cream, to serve

Season the chicken breasts with salt and pepper.  Cook on a hot grill 3-4 minutes, until it easily releases from the grate.  Turn over and spread with half of the BBQ sauce.   Cook 3-4 minutes on opposite side (depending on size) or until juices run clear.  Spread with remaining BBQ sauce.  Flip once more, and cook just long enough to caramelize the BBQ sauce.

Remove to a plate.  Cover with foil and set aside.  Thinly slice the chicken.

Cut the pineapple into 6-8 spears.  Arrange on a medium-high grill.  Cook just until it easily loosens from the grate.

Turn.  Cook 2-3 minutes more.  You still want the pineapple to be firm, but have a smoky taste.

Remove and coarsely chop.  Set aside.

Place the whole bell pepper on the grill.  When it begins to blister, turn it over.  When the whole pepper has blistered, remove to a bowl.  Cover with plastic wrap and let rest 5 minutes.

With hands or a paper towel, remove most of the charred bits and the seeds from the pepper.

Coarsely chop the pepper.

Now, assemble the relish.

Combine the corn, pepper, tomatoes, cilantro and lime juice in a bowl.  Season with salt and pepper.  Stir well.

To serve, spread a warm tortilla with sour cream.  Top with cheese, chicken, pineapple and relish.

Serves 3-4.

Enjoy!

Ginger-sesame Pork Ribs

Bar-b-Que pork ribs are a favorite of mine all year long.  I love the smoky flavor and the tender meat.  But sometimes I get tired of the usual BBQ sauce.  So, this week I tried glazing the ribs in an orange-ginger-sesame sauce.  They were SO delicious!

 Here's what you'll need:
3-4 lbs pork ribs
salt and pepper
1/4 c ginger balsamic vinegar*
2 TBSP sesame oil
1/2 c orange juice
1 TBSP brown sugar
1/2 tsp ginger
pinch red pepper
sesame seeds

Heat over to 325.  Place ribs in a baking dish that is just big enough to hold them.  They will shrink as they cook.  Season with salt and pepper, then set aside.

In a small sauce pan, combine remaining ingredients except sesame seeds.  Whisk to combine, then bring to a boil over medium heat.  Cook until thick and reduced by half, about 5 minutes.  Remove from heat and cool slightly.  Pour over the ribs.  Sprinkle with the sesame seeds.

Cover tightly with foil and bake 1 1/2-2 hours, until tender.  They are ready to eat now, but I usually heat up the grill to get the sauce caramelized on the outside.  Cook the ribs on the hot grill, basting with the sauce they baked in, until brown.

*Ginger balsamic vinegar is a white balsamic vinegar that has been infused with ginger.  It's available at the olive oil and balsamic stores that are popping up all over.  If you don't have access to flavored balsamic, simply use white balsamic and ad an extra 1/2 tsp of ginger.

Enjoy!