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.
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.
nto thin slices. Make chipotle mayonnaise (see recipe below).
Heat grill pan
For the Chipotle Mayonnaise:
Mix together ingredients until
inutes.
Serve with chipotle mayonnaise to prepare mayonnaise combine mayonnaise,* chipotle pepper, 1 tbsp
To make the chipotle mayonnaise, mix in the chipotle puree, cilantro, and lime juice
ake chipotle mayonnaise, mix all mayonnaise ingredients together.
To assemble, spread chipotle mayonnaise mixture
To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small
For orange-chipotle mayonnaise:.
Mix all ingredients in
n the meantime prepare the Chipotle Mayonnaise. Serve shrimp with dip.
In a large bowl toss together black beans, corn, chicken, cilantro, and red pepper. Set aside.
In a small bowl stir together yogurt and chipotle mayonnaise and stir sauce into chicken mixture until well combined. Chill, covered, 1 hour for flavors to develop.
Serve in avocado halves.
Mince chipotle chile to a paste with 1/2 teaspoon of adobo sauce.
In a bowl stir all ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.
he fillets.
Puree the chipotle peppers (minus the 2 reserved
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.
Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of
mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half.
Lightly mix cumin, chili powder, salt, and ground beef; form patties, and grill until done.
Spread chipotle mayonnaise on one side of bun; add fixings & burger; spread BB sauce on other side of bun; then enjoy!
br>Combine the mayonnaise and chipotle sauce to make the Chipotle Mayonnaise.
Onions
he steak, peppers, Guacamole and Chipotle Mayonnaise.
For the guacamole:
ther side.
Combine the mayonnaise, pureed chipotle and sauce and remaining
ups.
Combine ingredients for Chipotle Mayonnaise in a small bowl. Reserve
To make the chipotle mayonnaise, mix the mayonnaise, chipotles, cilantro, and lime juice until well blended.
Cut rolls in half lengthwise.
Pull out some of the soft white centers to make space for filling.
Spread about 2 tablespoons refried beans on the bottom half of each.
Top with 1/3 cup shredded chicken.
Spoon 2 tablespoons chipotle mayonnaise over chicken.
Top each with 1/6 of the Oso Sweet Onion slices and 1/4 cup lettuce.
Cover with top halves of rolls and serve at once.