Video Recipe: Embarcadero Barbecue with SFQ Sauce

Chef John Mitzewich is the Michael Chiarello of Internet chefs who stars in the two-time Tasty Award winning web series Food Wishes.  In January I met up with Chef John at an event in Los Angeles and during that time he told me that his wife, Michele, had invented a new barbecue sauce called SFQ Sauce.  Michele had realized that for all of San Francisco’s grand heritage in food that there was no definitive style of BBQ to represent the City By The Bay.  Well she fixed that.

SFQ Sauce is a truly amazing sauce.  It has that whole Northern California influence with the inclusion of dark chocolate and coffee.  It would be easy for someone to take a base BBQ sauce recipe and just add some chocolate and coffee to sound all froo froo and fancy but in this case these non-traditional ingredients are spot on.

When you first sample SFQ you won’t taste the chocolate or the coffee what you will taste is something that is far more complex than your standard BBQ sauce.  SFQ has nuances and layers of flavor that are simply unheard of.  There is something familiar about SFQ, it is at it’s base a Kansas City style that is sweet and smokey.  I sampled the sauce with chicken and it was quite good.  The sauce would lend itself really well to beef like brisket or smoked beef ribs.

But I decided to get the full Frisco experience I needed to BBQ something that screams Golden Gate – salmon.  So watch as I prepare Embarcadero BBQ Salmon with Lobster Scented Brown Rice and Pepper Jack Broccoli.  Recipes follow the video.

Recipe: Embarcadero BBQ Salmon

Ingredients

  • 2 6-ounce salmon fillets, skin on
  • Extra virgin olive oil
  • Salt, pepper and granulated garlic to taste
  • SFQ Sauce

Instructions

  1. Preheat a charcoal or gas grill to medium-high heat. Rub the skin side of each fillet with olive oil then season to taste with salt, pepper and garlic.
  2. Making sure your grill grates are clean, hot and oiled up, place the fillets skin side down and cook for roughly 7 minutes. If the fish sticks it is usually a sign it is not ready to be flipped.
  3. Once the skin is brown and crispy it should release from the grill easily. Turn the fillets over, paint with SFQ sauce on the skin side only and cook roughly two minutes more.
  4. Serve immediately.
http://sfqinfo.blogspot.com/

Recipe: Lobster Scented Brown Rice

Ingredients

  • 1 cup quick cooking brown rice
  • 1/2 cup water
  • 1/2 cup lobster stock
  • 1 bay leaf
  • Salt to taste

Instructions

  1. Bring water and stock to a boil.
  2. Add the bay leaf and rice then season with salt.
  3. Reduce to a simmer and cook for roughly five minutes or until all liquid is absorbed.

Recipe: Pepper Jack Broccoli

Ingredients

  • 2 cups Broccoli florets
  • 1/4 cup Water
  • 2 TBL Extra virgin olive oil
  • Salt and pepper to taste
  • 2 slices Pepper Jack cheese

Instructions

  1. Add the water to a medium-high pan.
  2. When it begins to boil add the broccoli and cook, stirring frequently until the water has boiled off.
  3. Add the olive oil and season to taste sauteing until the broccoli is heated through but still firm.
  4. Top each serving with a slice of cheese then serve.

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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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2012 Taste Award nominee for best chef (web)
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