Tag Archives: chipotle

August 14, 2012

Lychee and Plum Chutney

I know. When you read the whole Plum and Lychee Chutney tag your mouth got all set for Asian. This isn’t – well, not really. It is more of an Asian-Texan Mash-up. With authority. That means you sit up and take notice of it.

plum lychee chutney

 

First of all, you have to know how this got started. I love toast and jam. My kids won’t make toast for me because I like it just so, and I have been known to send the toast back to be made again because it lacks the characteristics I desire.  I don’t think asking for hot toast, a slather of melted butter, and a smidge of jam is a lot to ask but there you go. It’s all about perception, isn’t it? Continue reading →

1 Comment

Filed under Basics, Spreads

Tagged as , , , , , , , , , , , , ,

July 14, 2011

Blackberry Chipotle Steak Sauce

When I think of a summer flavor I think of blackberries

When I was growing up in Eastern Pennsylvania summers were long, fragrant, and full of freedom. Our neighborhood was relatively new and surrounded by farmland and woods in Bucks County. Days were spent exploring the woods and creeks, old farmhouses that were long abandoned, and picking the fragrant wild blackberries that grew prolifically nearby.

The blackberries were always sweet and ripe, warm with the summer sun. I would come home with my face and fingers dyed purple and my belly fill of the fruit. It always left me feeling very independent and confident that I could forage even though I was a kid Continue reading →

4 Comments

Filed under Spreads

Tagged as , , , , , , ,

December 11, 2009

Guinness Apple Chicken

I never liked domestic beers too much. In fact, I don’t drink often and when I do it is more likely to be wine than beer. But if I am going to use a beer for cooking (with the occasional sip) it will more than likely be a Guinness Stout. Guinness has a sharp, sour taste that is reminiscent of granny smith apples followed by a smoky finish. So, when I was contemplating a Chicken Normandy last week I decided to see what would happen if the Stout was used rather than the fruity white wine I would normally use.

giuness-apple-chicken

 

I grilled the chicken long enough to get grill marks and rubbed it with a beer-honey-chipotle mixture. I put it in the oven at 350F and then worked on the compote. Continue reading →

1 Comment

Filed under Main Dish, Meat

Tagged as , , , , , ,

November 23, 2009

Roasted Sweet Potato Salad

This is really different. I kept hearing about sweet potato salad…and I was intrigued BUT I didn’t want to read a recipe to figure it out. I had a certain taste I was going for….

This was it. It is so different and so good!  It encompasses all the flavors you can imagine: tangy, sweet, sour, spicy….The flavors just sort of hit you in layers, one after another, ending with a smoky heat from the chipotle.

sweet-potato-salad

And then…the textures! tender, chewy, crisp, crunchy…. the dressing pulls everything together. Balsamic, brown sugar, chipotle and vanilla. Truly incredible.

sweet-potato-salad2

If you live in a warm climate I can definitely see this on your Thanksgiving Table. Added bonus? Since it is a salad you can make it about 2 days ahead of time and it will be perfect on the BIG day. Gotta love it. If you are foin to make it ahead of time use less chipotle. The chipotle will get spicier as it stands.

Print
Roasted Sweet Potato Salad

Prep Time: 15 minutes

Cook Time: 45 minutes

1 hour

Yield: 8 servings or more

Carbs: Carb: 37.1

Calories per serving: 323

Fat per serving: 19.0

Roasted Sweet Potato Salad

A spicy, sweet, and mellow salad that is a nice change from the average potato salad.

Ingredients

    Roast Sweet Potato Salad
  • 5 Sweet potatoes, peeled and cut into 4ths or 8ths
  • Olive oil for drizzling
  • 3 stalks of celery
  • 1 honey crisp apple (may substitute Granny Smith), chopped (leave the peel on)
  • 1 cup chopped pecans
  • 1 onion peeled and chopped
  • 1/4 cup chopped candied ginger
  • Salt and pepper to taste
    • Vanilla Balsamic Vinaigrette
  • 1/4 cup balsamic vinegar
  • 1/4 cup spiced cider
  • 1/3 cup light oil (walnut, peanut, etc)
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon bourbon vanilla
  • 1/4 teaspoon cinnamon
  • Pinch of cloves
  • 1 large chipotle in adobo sauce, mashed

Instructions

    Salad
  1. Preheat the oven to 400F
  2. Place sweet potatoes in an oiled pan and drizzle with oil.
  3. Roast until slightly caramelized and done, about 45 minutes.
  4. Let cool
  5. Add the sweet potatoes and the rest of the ingredients to a large bowl.
  6. Pour the vinaigrette over all.
  7. Toss lightly, serve or chill for up to three days.
    8. Vanilla Balsamic Vinaigrette
  8. Whisk ingredients together and allow to mellow for 20 minutes.
  9. Pour over salad and allow flavors to mingle for at least an hour or up to three days.
http://www.restlesschipotle.com/2009/11/roasted-sweet-potato-salad/

 

3 Comments

Filed under Side Dish

Tagged as , , ,

July 31, 2009

Coffee Chipotle Meat Rub

Coffee chipotle meat rub? Just say WOW! and get it over with — you know you want to.

coffee_chipotlerub2

Seriously, what is not to like about summer…well besides the 107 degree heat? Cooking out is the best! I must admit that Marc likes the gas grill and I miss the taste of good old fashioned charcoal in my burgers but still, there is just something about eating a hamburger that has been cooked out of doors that is amazing.

My dad used to brush hamburgers with a little honey. I can’t seem to replicate that flavor and he never told me how he did it, what he mixed, how much…sigh. It is a flavor that is lost to me forever, everywhere but my mind.

Continue reading →

Leave a Comment

Filed under Spreads

Tagged as , ,