Search Results for chipotle
I think I mentioned a while back that Mrs J wanted me to pick all the jalapenos on the bushes growing in containers out in the patio garden. I picked a couple of dozen that were still hanging in there this late in the season. I have plenty of them pickled so it was either freeze or dry them and I decided to try my hand at smoking them as they dried in my smoker rig. Worked like a charm! Dried and smoked jalapenos are also known as chipotles and I’m sure you’ve heard of chipotles in adobo sauce. I thought it would be fun to make that myself. I wasn’t too sure about the adobo sauce but teh Google found a nice description complete with recipes. There was a quick recipe for the chipotles and one a little more involved for an adobo sauce:
“…begin with eight dried guajillo chiles and eight dried ancho chiles with the tops and seeds removed. Fry them in hot oil for about ten seconds per side, then boil them in 12 cups of water and a half cup of white vinegar. Leave them to soak in the pot overnight.
The next day, remove the chiles and discard the soaking solution. Puree the chiles in a blender with a bit of chicken or beef broth, depending on the meat you are using. Next, sauté one onion and six cloves of garlic, diced, in a large saucepan. Add the chile paste, two cups of broth, one teaspoon each of black pepper and cumin, one half teaspoon cinnamon, one quarter teaspoon salt, one tablespoon oregano, a quarter cup each of vinegar and lemon juice, three quarters of a cup orange juice, and two tablespoons tomato paste. Cook the entire mixture for about half an hour, or until it is as thick as you would like it.”
I snipped the stems from my chipotles and cooked them with the adobo sauce. I didn’t have any orange juice so I used apple cider, and subbed lime juice for the lemon juice. It really did end up just about the same as the canned item you can find in most any store these days. I’m looking forward to using these in my next Tex-Mex dish.
A few years ago, I picked 5 gallons of crab apples and made up a large batch of apple butter. It made a LOT of butter. I gave it away, I tucked some away, I kept a jar open in the frig for toast. It lasted forever, so I was always looking for different things to do with it (btw, was a great addition to pumpkin pie).
I thought it might be good with chicken or pork and eventually decided that barbecue chicken thighs would be where I started. A spicy, smoky mix of apple butter, chipolte peppers in adobo sauce and a touch of spices made the perfect sauce. Alas, all my apple butter is gone and I don’t anticipate making it again (ever, not even if you paid me). Canning is not my thing. But the Farmer’s Market to the rescue for tonight’s featured recipe, where I found someone who likes to can and I was happy to pay.
In that fruity vein, I have two more fruit inspired grilled chicken recipes:
Cranberry Grilled Chicken, click here for the recipe, mustard gives it a bit of bite, but you can add cayenne or red pepper flakes to kick it up a bit more.
Can’t go wrong with citrus and chicken, here’s a marinade that is a notch above traditional lemon chicken, Sunrise Chicken (click here).
JeffreyW puts his smoker to work on Smoked Chicken, pictured below and directions here.
What’s cooking in your backyard this weekend? If you grill, what’s your preference – coals, wood pellets, or gas?
For the pet lovers, a quick Bixby update here.
For tonight’s featured recipe, you can make it is as spicy or mild as you like by adjusting the number of peppers you add. Bone-in, skin on thighs would work best, but you can easily switch out leg quarters or bone-in, skin on breasts.
Chipolte-Apple Butter Barbecue Chicken
- 8 chicken thighs
- Salt & Pepper
- 1 tsp crushed garlic
- 1 cup apple butter
- 1/2 yellow onion
- 2 tbsp chipotle peppers in adobo sauce (to start, add more as desired)
- 2 tsp crushed garlic
- 1/4 tsp salt
Season thighs with 1 tsp crushed garlic, salt and pepper. Let sit for 5-10 minutes while oven or grill preheats to 375 degrees. Bake or grill chicken for 15 minutes. Meanwhile in a blender or food processor, blend together remaining ingredients until smooth. Brush on chicken thighs thickly at the 15 minute mark and add more every 5 minutes until chicken reaches 165 degrees internal temperature (usually 10-15 minutes for a total cooking time of 25 to 30 minutes). Serve with lots of napkins.
That’s it for this week. I’m working on a couple of breakfast pizzas (inspired by a restaurant review I stumble upon) so those might make an appearance in the next week or so. Until then, have a great weekend – TaMara
Because we had some beef leftover from the cheesesteak-baguette project and I hate hate hate throwing good food out. I added some taco seasonings to the beef and recycled it through these tacos. There was plenty of toppings left from the chicken tacos the other day. I have a smear of beans under the beef – everything else: just as pictured. The dark crumbs atop it all are a Tex-Mex seasoning blend I’ve touted here before.
Since the 4th of July is barreling toward us, I thought I should get some ideas together. This is absolutely my favorite holiday. Food, fireworks and friends, what could be better? So let’s jump right into the food portion of our festivities.
These are quick and easy ribs if you don’t want to do the smoke for the whole day style, the citrus glaze is the star of this recipe: Baby Back Ribs with Citrus Glaze (recipe here).
Buttermilk Pie (click here) will get all the ooo’s and aaahhh’s, until the fireworks anyway. As pretty as it is tasty.
JeffreyW makes a Classic Orange/Lemon Shakeup (pictured above and recipe here)
And for a different take on cucumber salad, how about Minted Cucumbers, (recipe here).
Hopefully that will give you some ideas for your own July 4th celebration. What’s on your menu for this weekend and for the holiday? What are your favorite recipes for the celebration? We always have to leave room for the funnel cake at the fireworks. Hit the comments to share your recipes and what you like to do on the 4th.
Tonight’s featured recipe is one I made a few years ago on a whim, inspired by a recipe I didn’t follow for various reasons, and I get requests for it every July 4th now. Because it’s a kabob style, it’s a bit labor intensive, but you can prepare all of it the day before. If you want your chicken even drunker, you can soak it in the extra bourbon overnight.
Grilled Bourbon Chicken Appetizers
- 1- 1/2 lbs boneless skinless chicken breasts
- 3/4 cup firmly packed brown sugar
- 1/4 cup chopped Chipotle peppers in adobo sauce
- 1/4 tsp cayenne pepper
- Bourbon whisky (how much you use and what you do with the leftover is between you and your bottle)
- 8 oz pineapple chunks
- 12 strips of sliced bacon (should be a pound)
- 12 short wooden skewers, soaked in water for 30 minutes before assembling and grilling*
Cut chicken breasts into 1-inch x 2-inch cubes, you should have 36 pieces (you can soak in bourbon if you like)
Mix together Chipotle peppers, brown sugar, cayenne pepper and add enough whisky and pineapple juice to make a thick sauce. Cover chicken cubes on all side with sauce and let marinate for at least 1 hour.
To assemble: Start with a pineapple chunk, add one end of full bacon strip, add chicken cube, then wrap bacon around the top of the cube and skewer, add another cube of chicken, wrap bacon around the bottom of that piece of chicken, then skewer, add a third and repeat with the bacon strip, you’re creating a ribbon with the bacon. Finish with a pineapple chunk.
(And I wish I had a photo of that step for you, but we got so busy doing them, I forgot to get the camera out. When I make them this year, I’ll remember, promise. I barely got a finished picture, had to grab someone’s plate before they started munching).
Grill over medium high heat (if using coals, start over hot coals, then move away from direct heat for the remainder of cooking time), turning frequently. Cook until chicken is 160-165 degrees. Shouldn’t take more than 10-15 minutes, don’t overcook or you’ll have dry, rubbery appetizers. Serve hot.
*please don’t forget this step or all you’ll have for appetizers is flaming skewers.
That’s it for this week. There won’t be a recipe exchange next week. And if you missed it, this week’s complete dinner menu and shop list is Pork Stir-fry and Tangy Lemon Pie (click here). Have a safe and happy 4th! – TaMara
JeffreyW makes an easy pasta salad. Just toss garden veggies and pasta with a little olive oi, vinegar and herbs. Dinner’s done.
In my email this morning there was a nice recipe for pasta salad and suddenly I had a craving for a veggie filled summer pasta salad. Pasta salads can be served cold, warm or hot, depending on what you’re looking for and what style of ingredients are added. The featured recipe tonight is a warm pasta salad using garden fresh vegetables and melted cheese.
This appealed to me because one of my clients has given me a big hunk of the most amazing cheese. I have no idea what it is, except it’s clearly a very sharp white cheddar in a black rind. It’s a creamy and salty, best I’ve ever had and goes great with apples and strawberries. It melts beautifully and crumbles like feta on salads. I’ll be sad when it’s gone. But…
I live within walking distance of a great cheese shop, it has an entire room that is basically a walk-in refrigerator. They even lend you jackets to wear while shopping. It’s fun to stop by there on a hot summer day and spend a half hour in the fridge and sample cheese from around the world and from local farms. I think I’ll see if they can help me identify or duplicate the cheese. Side note: I’ll miss everything that is within walking distance when I move. Right now I live near downtown and can walk to bank, post office and any number of great restaurants. But it’s the trade off for more space and a functional bike path.
On to the recipes.
First up, Chipotle Macaroni Salad (recipe here), which takes cold pasta salad up a notch and has become my go-to cookout salad.
One of the keys when making a good cold pasta salad is to cook the pasta al dente, drain, rinse with cold water to stop the cooking process and then drain again, but let the pasta stay wet. This allows the pasta to absorb whatever flavors are added, but not absorb all the moisture from the dressing. Don’t toss with dressing until just before serving. Taking these steps will keep the salad moist and flavorful, avoiding the mushy pasta, dry salad problem that makes many pasta salads unappetizing.
What’s on your menu for the first day of summer? Have any favorite salad recipes (pasta or otherwise)? I am crazy about salads, so would love to have a few new varitions to add to my recipe box.
Tonight’s featured recipe is adapted from an American Test Kitchen recipe. I’d link to the original, but it’s behind a firewall. Sorry for that.
Summer Vegetable Pasta
The beauty of this recipe is you can substitute whatever vegetables are fresh and available.
- 12 oz of favorite pasta (penne, large shells, rotelle, etc)
- 1 tbsp olive oil
- 1/2 small yellow onion, diced
- 1 to 3 tsp crushed garlic (depending on your preference)
- 2 small zucchini, halved lengthwise and sliced 1/4 inch thick
- 1 small summer squash, halved lengthwise and sliced 1/4 inch thick
- 5 ounce package Garlic & Herb Boursin cheese – or any creamy cheese, flavored or you can add your own fresh herbs to it instead – I actually used the cheddar mentioned above because it melts so well, and is really creamy, not like typical cheddar.
- 2 cups cherry tomatoes, halved (more as desired)
- Salt and pepper to taste
- Fresh basil, chopped
- Parmesan cheese as garnish
Dutch oven or large saucepan
Bring 4 quarts water to boil in Dutch oven. Add pasta to the boiling water and cook until al dente (this is a still chewy texture). Reserve 3/4 cup pasta cooking water and drain pasta (the easiest way to do this is to ladle pasta water into a measuring cup and then drain the remaining water).
Wipe out the pan, add oil and heat over medium-high heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook about 30 seconds. Add zucchini, summer squash, and ¼ cup reserved pasta water and cook, covered, until vegetables are tender, about 6 minutes. Stir in cooked pasta, and cheese, remaining 1/2 cup pasta water, tomatoes and basil until pasta is heated through.
Season with salt and pepper to taste. Serve with grated Parmesan. Serves 4.
Have a great weekend – TaMara