The other day I needed to make a quick dinner. With beautiful and summer-like weather, I decided to fire up the grill. For a quick flavor booster, I tried Fischer and Wieser’s Roasted Raspberry Chipotle Sauce. What!? Raspberry and chipotle? I would have never thought of putting those ingredients together, but this sauce is the perfect balance of sweet, spicy, and smoky flavors. The bold combination transformed my plain pork chops into a gourmet, flavor packed meal.
I seared the pork chops, then added the sauce a few minutes before the chops were cooked through. The sauce caramelized perfectly and left me scraping the plate to not miss a drop.
Click here to visit their website to view other products and see where you can purchase this fantastic sauce!
To ensure BBQ success, here are some of my grilling tips:
1. Take meat out of the refrigerator about 15 minutes before grilling to get to room temperature (time may vary depending on the size of the meat).
2. Lightly oil grill grate before using to make sure the food doesn’t stick. I like to pour some oil on a kitchen towel and use that to lightly brush the grill grate with oil.
3. Pre-heat grill and sear meat on high heat, then turn down heat to cook through.
4. Apply sauces, like the Roasted Raspberry Chipotle Sauce several minutes before completion to avoid burning the sugars in the sauce.
5. Once the meat is cooked through, remove meat from the grill and place it on a clean plate. Let meat rest for 15 minutes before slicing to make sure all the juices stay intact.
Summer isn’t quite here, but grilling season has already started! This sauce is a simple and flavorful way to jazz up your next BBQ!
Hi Emily! I hope all is well with you. That sauce sounds divine. Thanks for the wonderful grilling tips!
Thanks Jackie! Great to hear from you! Hope you are doing well too!
I love this Fischer & Wieser sauce! Here’s my favorite recipe for it:
Brie with chipotle sauce (serves 6 to 8 as an appetizer)
1 sheet frozen puff pastry
4 to 6 tablespoons Roasted Raspberry Chipotle Sauce
1 small round of brie
1 egg, beaten
3 tablespoons chopped pecans
Line a shallow baking pan with aluminum foil and then parchment paper. Set aside. Let frozen dough defrost at room temperature for about 20 minutes. Then roll it out on a lightly floured surface, making two circles–one about 8 inches in diameter and one just slightly larger than the brie. Reserve remaining dough. Place the big circle on the baking sheet. Center the brie on it. Put the raspberry sauce, topped by pecans, on top of the brie. Fold the sides of the dough up and press firmly to stick them to the sides of the cheese. Brush the edges of the dough with beaten egg. Brush the outer rim of the small circle with egg and place it over the top of the cheese, with the moistened side down. Press the edges of the dough together to seal. Brush the top and sides with more beaten egg. Cut designs from the dough scraps and decorate the top of the pastry. Again, brush with beaten egg. Cover with a large inverted bowl and refrigerate for at least 30 minutes before baking.
Preheat oven to 375. Bake for 20 to 30 minutes or until golden brown. Let stand for 10 minutes before serving.
To serve, carefully lift cheese from parchment paper with a wide spatula. Place on a plate, surrounded by crackers or slices of French bread.