CHEF JOHN ASH

John Ash: Cooking One on One:
Private Lessons in Simple, Contemporary Food
from a Master Teacher

"Teaching has come to be the thing I love most in life..." Chef John Ash

In Mexican cooking the term “salsa” simply translates to sauce and could be either fresh or cooked. Ancho chiles are the dried version of fresh poblanos which are often mislabeled “pasilla” in the market. Pasilla is another kind of dried chile which could also be substituted here. Both are widely available in Hispanic markets and online. I use this sauce with grilled or roasted meats like beef or pork and also as a base for chili of any kind.

Ancho Chile Salsa

Makes about 3 cups

• 4 large dried ancho chiles
  
• 2 tablespoons olive oil
  
• 5 large garlic cloves, peeled and chopped
  
• 2 cups (one 14.5 ounce can) diced tomatoes in juice
  
• 1 tablespoon oregano, preferably Mexican
  
• 2 teaspoons brown sugar
  
• 2 tablespoons balsamic vinegar
  
• 1-1/2 cups or so chicken or vegetable stock
  
• Sea salt to taste

Pour boiling water over the chiles and let them soak for 15 minutes or so or until softened. Drain and tear into pieces discarding stems and seeds. Set aside.

In a small sauce pan heat the olive oil over medium heat, add the garlic and sauté for 2 - 3 minutes or until lightly browned. Add the chiles, tomatoes, oregano, sugar, vinegar and stock and simmer for 5 minutes. Cool slightly and carefully puree in an upright blender (or in the pan with an immersion blender) until very smooth. Return to pan and simmer for another 5 minutes or so. Season to taste with salt and thin if desired with a bit more stock. Can be made ahead and stored covered and refrigerated for up to 5 days.

Cookbooks Authored by Chef John Ash
Winner of the Julia Child "Cookbook of the Year" from the IACP One of California's foremost chefs, in association with Fetzer Vineyards, celebrates the bounty of the garden and the vine with a collection of more than 300 recipes that pay magnificent tribute to fresh and healthy high-flavor food--plus a a helpful--and fun--approach to testing and evaluating wines. Color photos.	Winner of the 2005 James Beard Foundation Award John Ash: Cooking One-on-One: Private Lessons in Simple, Contemporary Food from a Master Teacher	American Game Cooking: A Contemporary Guide to Preparing Farm-Raised Game Birds and Meats Game farms have made exotic fowl and meats widely available to the non-hunter, and this is an excellent resource for those who want to cook on the wild side. From boar-based borscht to roast lacquered duck with muscat-tamarind sauce, the recipes contained herein are delicious.

"It's the process of cooking that's so much fun — the bonus is that you get something at the end to eat." Chef John Ash

Simple Sauces: Delicious and Healthy:

• “No Cream” Cream Sauce
  
  
• Chickpea and Roasted Garlic Cream
  
  
• Roasted Mushroom and Mustard Sauce
  
  
• Red Bell Pepper, Tomato and Chipotle Sauce
  
  
• Curried Butternut Squash Sauce
  
  
• Spicy Carrot Sauce
  
  
• Asian Peanut Sauce
  
  
• Mango Mustard Seed Sauce
  
  
• Cold Avocado Sauce
  
  
• Ancho Chile Salsa
  
  
• Ginger Custard Sauce
  
  
• Simple Sauces that are (shhhhhh!) Delicious and Healthy! (article)
  
  
• More Recipes

(Chef John Ash)