Switch up your typical BBQ sauce and make a BBQ broth instead; the perfect accompaniment for Chef Garrett Bruce Martin’s Dungeness Crab Salad. Pairing the smokiness of Cattlemen’s Chipotle with the mild, sweet taste of chilled Dungeness crab, this dish is completed by the classic addition to chilli of fresh, tropical pineapple that’s been pickled with a pinch of Club House Sea Salt, French Mediterranean.
This recipe was created for Club House for Chefs by: Chef Garrett Bruce Martin of Concorde Group in Calgary, Alberta.
Add the Cattlemen’s Chipotle BBQ Sauce, shellfish stock or water and agar agar to a small pot and whisk well over medium high heat.
Let the broth come to a simmer for a minute to hydrate the agar agar. Whisk well, and pour into a container and let sit in the fridge until it cools and becomes a gel.
After it has gelled up, use a whisk to lightly break up the gelled BBQ broth into “curds” and pour the “curds” into cheesecloth and lightly squeeze the broth through the cheesecloth
After the broth comes through, let it drain through a coffee filter for a few hours at room temperature. This should yield around 700ml of finished, clear broth.
Refrigerate until ready to serve
Whisk the rice wine vinegar, water, sugar and salt until the sugar and salt has dissolved. Pour over the pineapple and garlic in a vacuum bag and seal on high to pickle the pineapple. If you don’t have a vacuum sealer, you can heat the rice vinegar with the water, sugar, salt and garlic and pour it over the pineapple to pickle it, ensuring it is well covered while cooling in the fridge.
In a small mixing bowl, mix the crab meat with the cilantro leaves, some of the pickled pineapple (you will have extra), a small of the pickled pineapple liquid, lime juice, some olive oil and salt to taste.