hili's in adabo), 2 chipotle chili (also from can), chile
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.
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
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
Mash avocados in a small bowl, leaving chunks if desired. Mix in mango, garlic, cilantro, lime juice, chipotle powder and salt. Serve immediately.
tyle, immediately.
*For the Guacamole: In a small mixing bowl
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 ...
nd cabbage.
Top with guacamole, chipotle white sauce and salsa.
f chunky guacamole. Serve with any Tex-Mex recipe like Chipotle Fish Cakes
eans, cheese, pico de gallo, guacamole, and sour cream.
Don
teak, peppers, Guacamole and Chipotle Mayonnaise.
For the guacamole:
Combine all
Add taco seasoning mix, pureed chipotle pepper, and water; mix until
mount significantly from the original recipe adding about 2 tablespoons total
ooking, peel avacados and make guacamole according to package directions. Refrigerate
Place the guacamole ingredients in a mortar and pestle and mash until your desired texture is reached. I like mine with some chunks in it. Set aside.
Heat 2 tbsp of oil in a large skillet on medium heat.
Add the tomatoes, and cook until they've lost their shape.
Stir in the lentils and kale. Cook until kale is tender, about 5 minutes.
Stir in the seasonings, and season with more sea salt to taste if necessary.
Fill each tortilla with the lentil filling, then top with mango guacamole.
br>Spread 2 tortillas with guacamole and place on chicken mixture
dorned with shredded cabbage, Tomatillo Guacamole, sour cream, and Mango Salsa
ood processor or blender, add chipotle peppers, chipotle sauce, garlic, 3/4