Chef Michel Wahaltere of the soon-to-open Dorchester Social Eatery in Denver, won the Restaurant Pairing Challenge at the University of Denver’s DU Vin Festival this month, with his Smoked Pork Tacos.
They were a hit with everyone from attendees to festival organizers.
This mango BBQ sauce was a big reason for their success.
This recipe yields a quart, so commit a bit of time to shop for ingredients and make it, and you’ll have enough to last you through at least a handful of summer barbecues.
If you’re really feeling ambitious, double it, and jar up some as hostess gifts.
Chef Michel Wahaltere of Dorchester Social Eatery
½ c apple smoked bacon
1 c red onions
2 stalks celery, chopped
2 carrots, chopped
10 garlic cloves
3 c fresh mangoes, chopped
¼ c Triple sec
2 c white wine
1 c mango juice
1 c orange juice
1 c vegetable broth
3 c demi-glace (1 c beef gravy and 2 c beef broth would work)
2 c traditional BBQ sauce, store bought (basic, not flavored)
½ c Dijon mustard
Salt and pepper
In a saucepan, sauté the apple smoked bacon and onions for 3 minutes.
Discard the grease, then add celery, carrots, garlic and fresh mangoes.
Deglaze with Triple sec and white wine.
Reduce by half, add the mango juice and orange juice, then reduce by half again.
Add vegetable broth, reduce by half once again, then add demi-glace and reduce for 10 minutes (about ¼).
Add BBQ sauce and bring to a boil, then let cook for 10 minutes on low.
Blend and strain the sauce until smooth, add the Dijon mustard and season to taste.
Makes one quart.