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.
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
he bottom.
YIELD: This recipe serves 5 people with about
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
as they do at the restaurant.).
Place 1 1/3
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
hicken. Rub chickens pieces with chipotle in adobo, lime juice, olive
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.
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
he fillets.
Puree the chipotle peppers (minus the 2 reserved
Poke sweet potatoes twice with a fork.
Microwave on High for about 10 minutes or until soft.
Stir together sofened butter, honey, adobe sauce and chipotle pepper.
May add more or less chipotle pepper to taste.
Cut open sweet potatoes and fluff inside with a fork.
Add chipotle butter and stir lightly with a fork.
Recipe can be doubled.