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.
mince them. For a milder jelly, you can remove the seeds
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
to 1 tsp of jelly.
May be served as
recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
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 ...
mount significantly from the original recipe adding about 2 tablespoons total
ups.
Combine ingredients for Chipotle Mayonnaise in a small bowl
ore minutes. Add black beans, chipotle and cumin, cook for an
Mix the ingredients at least a few hours before using so the flavors have a chance to blend.
Recipe #2: 1 envelope Ranch dressing mix, 2 cups sour cream, 1/4 cup fresh cilantro, juice of 1/2 of a lime, 1-2 T chipotle pepper in adobo sauce. Mix all together.
Recipe #3: 2 cups ranch dressing (preferably the kind made with the envelope since it's thicker), 1/2 cup salsa, 1/2 t chipotle chili powder or chili powder and cayenne (to your taste).
owl. Add the mayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and
Brown the meat, onion and garlic in a large saucepan over medium high heat, about 3 minutes. Drain.
Stir in chili powder, cumin, undrained tomatoes and chipotle peppers. Cook for about 10 minutes or until thickened, stirring occasionally.
Add the beans and cook for another 5 minutes.
Serve with cilantro, avocado and sour cream, if desired. Corn bread and a nice green salad round out the meal.
Melt the butter in a saucepan over medium heat. Stir in the onion and garlic; cook until the onion has softened and turned translucent, about 5 minutes. Stir in the ketchup, beer, vinegar, jelly, brown sugar, mustard, cumin, chipotle pepper, paprika, and salt. Bring to a simmer, and cook a few minutes until slightly thickened.
need about 1 cup for recipe):
lightly blacken tomatoes and
abbage.
Top with guacamole, chipotle white sauce and salsa.
. Add a whole can of chipotle in adobo sauce in the
br>Add tomatoes, corn, parsley, chipotle, and chicken and simmer, stirring
To prepare Sun Dried Tomato & Chipotle Pesto: Place all the ingredients