f cheese.
Combine mayonnaise, chipotle pepper and adobo sauce. Slice
For the Spicy Chipotle Mayo: Add all ingredients into a
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.
. Add a whole can of chipotle in adobo sauce in the
he fillets.
Puree the chipotle peppers (minus the 2 reserved
For mayo: mix mayo, peppers, adobo sauce and paprika
he steak, peppers, Guacamole and Chipotle Mayonnaise.
For the guacamole
he grain.
Drain the chipotle peppers reserving 1 teaspoon of
nto thin slices. Make chipotle mayonnaise (see recipe below).
Heat grill
rumbs, in shallow dish
Chipotle Mayo, recipe follows
Preheat a deep
cup cilantro, green onions, chipotle chili powder, 1 tablespoon lime
For the chipotle mayonnaise, mix mayonnaise and chipotle pepper in a small bowl. Refrigerate until ready to serve.
For the fish tortillas, combine flour and spices in a shallow bowl. Dust fish in flour mixture, shaking off excess.
Heat oil in a large nonstick skillet on medium heat. Cook fish 2-4 mins each side, until golden and cooked through.
Heat tortillas according to package directions. Spread each with chile mayonnaise. Top with fish, tomato, avocado and cilantro leaves. Season to taste.
For the Chipotle Mayonnaise:
Mix together ingredients
ups.
Combine ingredients for Chipotle Mayonnaise in a small bowl
rrange on serving dish.
CHIPOTLE MAYO DIPPING SAUCE: Combine dipping sauce
f buns.
Make that Mayo.
1. Combine all ingredients
eeded.
To make the chipotle mayonnaise dressing, place the mayonnaise
Remove 2 chiles from tin of chipotles in adobo sauce and finely chop; letting some adobo sauce cling to chiles is recommended.
In a bowl, whisk together chiles with oregano, mayo and sour cream.
Cover and refrigerate until chilled, about 1 hour; this lets flavours blend.
Preheat oven to 350 degrees F.
Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
Coat each crostini with Dietz & Watson(TM) Chipotle Mayo.
Place 2 strips of turkey and provolone on top of crostini and top with a few pieces of avocado and tomato.
Season with salt and pepper.
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.