up Lawry's Baja (r) Chipotle Marinade with Lime Juice over the
For the Marinade and Chicken: Add all marinade ingredients together, except chicken, to
Mix together all marinade ingredients and add to cubed
Marinade -- add everything in a large
nto thin slices. Make chipotle mayonnaise (see recipe below).
Heat grill
Place chipotle peppers, brown sugar, pineapple, nutmeg,
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.
NLY 1/2 of the Chipotle seasoning packet over the chicken
Score the flank steak on both sides to tenderize the meat.
For the marinade, combine the oil, lime juice, garlic and cumin.
Add the marinade to the meat. Marinate steak in this mixture for up to 2 days.
For the glaze, mix the honey, mustard, hoisin, lime juice, chipotles and garlic in bowl. Set aside. (can make ahead of time).
Grill steak, basting with glaze until done. Let steak sit for 5 minutes.
Slice steak against the grain.
rill and brush with the marinade and grill 3 more minutes
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
Heat oil in a small saucepan over medium heat.
Stir in garlic and cook for 15 seconds, or until the fragrance is released.
Remove from heat to cool lightly.
Stir in remaining ingredients and boil once more.
Remove from heat and let cool to room temperature.
Set aside 1/2 cup to serve at the table.
Use remainder to marinate poultry, meat and seafood before grilling.
Discard used marinade.
Add all ingredients into the work bowl of a food processor.
Process until pureed.
Transfer mixture to a bowl or ziploc bag, add chicken, and let sit in marinade overnight.
Grill chicken for 6-8 minutes per side.
In a small saucepan, combine the chipotles and their sauce with the rest of the ingredients.
Simmer over high heat until reduced by one third,about 3 minutes.
Transfer contents of the pan to a blender.
Puree until smooth.
Note:Marinate chicken or pork for 2 hours in 1/4 of the marinade.
Grill pork chops or chicken.
Serve with the leftover sauce.
hap to coat shrimp. Add marinade to bag, seal tightly and
puree all ingredients in a blender. pour the marinade into a zip-lock bag. add chicken or pork and marinate 30 minutes in the fridge, occasionally flipping the bag to distribute.
Put the cilanto, garlic and chipotle with sauce in to a
For the marinade:
To the bowl of
mount significantly from the original recipe adding about 2 tablespoons total