A Holiday Gift from the Good Human Beings at Oak at Fourteenth: Recipes!

It’s not very often you get recipes from one of the best restaurants in the area.
But, as an early holiday gift, here are 4 of them for you, from the venerable Oak at Fourteenth in Boulder.
1. Green Goddess Aioli
2. BBQ Rub
3. BBQ Sauce
4. Harissa

2c. Sour Cream
1c. Chives
1c. Parsley
1c. Tarragon
2 ea. Lemons (juice only)
2 oz Red wine vinegar
6 ea Salted Recca Anchovies

Place all ingredients in blender and process until smooth.
Season with salt and pepper.
Makes 2 quarts – can always halve or quarter the recipe.

2T Ground black pepper
3T Ground paprika
1T Ground coriander
1T Ground fennel seed
½t Ground cumin
1T Powdered mustard
1T Powdered garlic
4T Powdered chile
1T Powdered chipotle
1lb Brown sugar
1T Salt

Combine all ingredients and mix well.

2 ea. Small diced onion
2T Dijon
2 quarts Tomatoes
1 pint Water
1 pint Worcestershire
1 pint Ketchup
1lb Brown sugar
1/2 pint Vinegar
1 pint BBQ rub

Combine all ingredients and simmer for an hour.
Makes a gallon.
BBQ sauce for everyone!
Again, can quarter, or you can always make it all and freeze portions for later use.

2T Dried Chipotle Chile powder
14 ea. Dried Ancho Chile
30 ea. Piquillo Peppers
1T Caraway Seed
1T Coriander Seed
1T Cumin Seed
4 ea. Lemons [juice only]
8 cloves Garlic
4c Olive Oil

Rehydrate the chiles in hot water for 5 minutes, then drain.
Toast all the spices.
Place all ingredients in blender and blend until smooth.
Season with salt and pepper.
Add a little water if too thick, then strain through a chinois.
Put ancho chilies in slowly, and to taste, as they all have different spice levels.
Also makes 2 quarts.

Thanks to Oak’s Executive Sous Chef, Bill Espiricueta, for this generosity.

For more reading on condiments, have a look at my feature in Boulder Weekly: http://www.boulderweekly.com/article-12088-spreading-the-cheer-by-cheering-the-spread.html

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