Hot Smokey Sauce

1/4 cup bourbon
salt, to taste
1 1/2 cups water
1/3 cup maple syrup
1/2 teaspoon nutmeg
8 dried, medium chipotle peppers
1/4 cup olive oil
1 tablespoon unsweetened cocoa powder
1/2 teaspoon cinnamon
1 medium chopped yellow onion
6 medium minced garlic cloves
1/2 teaspoon Allspice (a.k.a. Jamaica Pepper, Kurunda, etc.)
1 tablespoon brown sugar
1 cup cider vinegar
1/2 teaspoon ground thyme
1 tablespoon ground coriander
1 fresh stemmed habanero pepper
14 oz bottle ketchup

Pour olive oil into a large pot with medium heat.
Switch heat to low and add bourbon, syrup, sugar, all spices, vinegar, and cocoa, then reduce for 10 minutes.
Cut the chiles into halves and toss them in the pot.
Toss in the ketchup, salt and water.
Cover the pot and cook for 1.5 hours, stir occasionally and add additional water if the sauce becomes too thick (approximately thicker than regular ketchup)
Put contents in blender and puree, then store sauce in the refrigerator.
The sauce should be good for up to 3 weeks.

# 2 teaspoons shallots
# 2 teaspoons fresh ginger
# 2 tablespoons butter
# 8 ounces key lime juice
# 2 ounces white wine
# 1 ounce honey
# 1/2 tsp Red chile flakes
# Salt and pepper
# 1 (2 to 3 pound) chicken or 4 (6-ounce)
# chicken breasts
Garnish:
# 1 ounce olive oil
# 16 ounces portobello mushrooms, sliced
# 1 red bell pepper, diced
# 1 yellow bell pepper, diced
# 1 ounce lima beans
# 1 tablespoon balsamic vinegar
# Salt and pepper

Preheat oven to 425 degrees F.

Using a hot pan, saute the shallots and ginger in the butter for approximately 3 minutes. Add the key lime juice, white wine, honey, salt, and pepper. Reduce the mixture by 50 percent and remove from heat. Brush the glaze over the chicken or chicken pieces. At this point the chicken may either be roasted in the oven or cooked on a grill.

For the garnish, heat the olive oil in a skillet. Add the portobellos, peppers, lima beans, balsamic vinegar, and salt, and pepper and saute for approximately 5 minutes.

To serve, place the chicken on a platter or individual plates and surround the chicken with the cooked garnish.

Yield: 4 servings

Preheat oven to 350 degrees F.

In a large bowl, toss pasta with the cheese cubes and pour into the baking dish. In a large bowl mix the remaining ingredients. Pour over the pasta and cover with shredded Cheddar. Bake uncovered until top is just beginning to brown, about 40-45 minutes.