Search Results for chipotle
I’m travelling this week and I anticipate some great garden fresh food. Mmm, corn, tomatoes and green peppers. I’m transporting one of Colorado’s favorite farm items across state lines (no, not that!), Palisade peaches. I should be very popular.
I thought I’d do something fun for a get-together this weekend, grilling with this sweet and spicy glaze. It can be used on chicken or pork.
- Juice from two oranges
- zest from two oranges
- 6 green onions, chopped (including greens)
- 1 to 2 chipotle chilies in adobo sauce, minced (about 1 tbsp)
- 1 tsp dried thyme, crushed
- 1 tbsp honey
- 3/4 tsp cornstarch
- pinch of salt
Whisk together honey and cornstarch, set aside. Combine remaining ingredients and add to saucepan. Bring to a low boil, stirring constantly. Whisk in honey mixture, reduce heat and allow to simmer until thickened, about 5 minutes. Divide glaze in half, save half for serving.
For Grilled Chicken:
- 4 bone-in, skin on chicken breasts (can substitute 2 bone-in, skin on thighs for each breast if desired)
- salt and pepper
Heat grill. Using a paper towel, oil grates and place over hot coals. Salt and pepper both sides of chicken. Place chicken on grill and grill over high heat for about 6 minutes each side. Move off of direct heat and allow to cook for additional 15 to 20 minutes (until approx 150 degrees). Brush bone side of chicken with glaze and move over hot coals, bone side down. Brush glaze over skin side. Cook for another 10-15 minutes, turning and brushing with glaze on all sides until the chicken is 160 degrees. Remove to platter, tent with foil and let rest for five minutes. Serve with reserved glaze.
NOTE: Remaining chilies can be frozen in ice cube trays (one chili and sauce per cube), remove and add to a zip lock bag to be used later. Search Chipotle in the search box below and you’ll find several recipes using them.
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.
Just for a fun exercise, I did this pork shoulder as a confit. (Not sure of the grammar on this – confited, ala confit, something else?) Submerged the butt in olive oil and ran it at 250 until the temp in the middle reached 200 degrees, about 5 hours iirc.After it cooled down I pulled the shoulder apart and stowed it in a plastic bag, saving out enough to reheat in duck fat for some sandwiches. These are on my mini-buns with slaw and a local brand of bbq sauce.Good spot for a kitteh! This is Bitsy in one of her favorite lounging spots atop the couch.We’ve been giving the bread machine some love here lately. I have a big beef roast brining in the basement fridge, planing to make a corned beef. I think it will be finished in the oven, instead of boiling like I’ve always done. I wanted to try a rye bread machine recipe to see how it was going to go because, corned beef! It’s the loaf on the left, the other is a plain white loaf. The shine on to crust? Duck fat!Here is a ham and swiss sammy on slices of that white bread. I like my ham and cheese with slaw, and those pickled onions and peppers caught my eye. It’s all good.Mrs J took Katie in to have her coat groomed. Katie took it pretty well, she’s able to make the best of any situation she figures she can’t escape from.Moar sammich pr0n! Cheeseburgers and fries with my homemade chipotle ketchup. Younger Swiss melts better than the aged stuff – a feature, not a bug.Some more breakfast pr0n, waffles with bacon and eggs.
It’s never a bad idea to lead off a post like this with kittehs! These came available to adopt today, three boys and a girl. The girl has been spoken for already. I have no idea which of them is the sister kitty.The dirty dishes from this dinner are still on the table as I type this. I can’t take much credit for anything here, the tater tots and the breaded shrimp came frozen in plastic bags. I can say that I mixed the batter for the broccoli, adapted from a Betty Crocker recipe. I used a lemon-lime soda instead of the beer and made it a bit thinner so that you could see it was broccoli you were eating rather than an anonymous fried lump. Oh! I almost forgot – the cocktail sauce was made with my homemade ketchup! Mine on the left in the emptied Heinz bottle, the new bottle of the Heinz product for comparison:I saw someone on one of my TV cooking shows make chipotle flavored ketchup that looked good so I stopped and started the DVR while scribbling down the ingredients. No real info on the quantities so this is a best guess as to ratios, I used: 4-15oz cans of tomato puree, 1 small can of tomato paste, 1 big onion, 1 small can of chipotles in adobo sauce, 1/2 cup brown sugar, 1/2 cup cider vinegar, garlic powder, onion powder, Worcestershire sauce, ground allspice, ground cloves, nutmeg, cayenne, salt, and pepper. Chop the onion and sweat it down in oil, then add everything else. You are going to have to wing it, too! Let’s just say, add those additional spices “to taste”. I used a stick blender to break down the onions and the chipotles and simmered the sauce for a half hour or so. Great Success!We made some banana bread and added some frozen blueberries. Worked fine but nothing to shout about. The cinnamon crunch topping was pretty good. Cut 2 tablespoons of cold butter into 1/4 cup each of flour and sugar with 1/4 teaspoon of cinnamon and sprinkle over the batter. I made the first batch and used way too many blueberries, Mrs J made the bread pictured above using 1/2 cup of berries. Mine tasted good but wasn’t, ah, photogenic.We had waffles, sausage and eggs for supper the other day. Great any hour of the day.Mmm… pastrami for lunch today. We made everything here but the bread and the thousand island dressing. That’s the last of the pastrami, I hope they have another sale on beef roasts, I’ll snag a big one and and get the brine going.Time for another kitteh! This is Maisy, she’s five months old and was adopted Tuesday. Yay!I’m going to call this a quesadilla – it has roast pork, some leftover beans and corn, a ton of cheese, a dab a the last batch of chili, a few chopped peppers, and a nice squeeze of my sweet habanero sauce.
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