First prepare the chipotle crema by combining all the ingredients
To make the chipotle crema, finely chop the chipotle chiles in adobo sauce. Mix
nto thin slices. Make chipotle mayonnaise (see recipe below).
Heat grill
For the Chipotle Mayo: Combine ingredients in small mixing bowl; set aside.
For the BLT: Lightly toast sourdough bread slices.
Spread Chipotle Mayo over both slices of bread. Layer lettuce, then tomato slices (2 per sandwich) and finally bacon slices on top of bread. Place remaining slice of sourdough on top to complete the sandwich. Repeat for second sandwich.
Fried Oysters:.
Combine cornmeal, flour, paprika, thyme, salt and pepper in a dish. Toss oysters in cornmeal mixture.
Heat enough oil to film base of skillet on high heat. When oil is very hot, add oysters, but do not crowd pan. Saute for about 1 to 2 minutes or until coating is browned. Remove immediately to serving dish. Add more oil as needed to fry remainder. Serve with Chipotle Mayonnaise (recipe follows).
Chipotle Mayonnaise:.
Combine mayonnaise, chipotle peppers and adobe sauce. Season with salt and stir in coriander.
To Make the Chipotle Aioli: Add all the ingredients
otes:.
This is a recipe that really flexes to personal
lime, avocado, garlic clove, chipotle pepper, salt and pepper. Blend
sweet pepper, water, and ground chipotle chile pepper to a 3
nutmeg, honey, maple syrup, and chipotle puree. Reduce the heat to
o 20 minutes.
Blend crema and chipotle pepper together in a
Prepare grill.
Combine first 3 ingredients.
Place corn on a grill rack coated with cooking spray; cook 12 minutes or until corn is lightly browned, turning frequently. Place corn on a platter; drizzle with crema. Sprinkle with chipotle mixture. Garnish with lime wedges.
ith tortilla chips and Mexican crema.
edium-high and add tomato/chipotle puree. Stir almost constantly until
umin, bay leaf and chopped chipotle. Add the black beans to
re coated. Serve with the crema dipping sauce on the side.
For the Marinade and Chicken: Add all marinade ingredients together, except chicken, to a food processor and puree until smooth.
Rub the marinade into the chicken and marinate at least one hour, up to 4 hours. Season the chicken with salt to taste. Grill the chicken for about 5 minutes per side or until cooked through. Slice into strips.
For the Basmati Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add water and salt; bring to a full rolling boil. At boiling, cover, turn down ...
br>For the Toasted Cumin Crema: Whisk together creme fraiche (or
nto bowls and spoon lime crema atop chili.
Serve with
heese.
If canned chipotle is unavailable, dried chipotle will do.