Ancho Chile Mayonnaise Food

ANCHO CHILE CHOCOLATE BROWNIE

Steps:

• Preheat oven to 375 degrees. Melt chocolate and butter in double boiler, add sugar, brown sugar, eggs and vanilla. Place chocolate mixture in a mixing bowl and fold in flour, salt and baking powder. Add pecans and chile powder. Pour mixture into a deep 9 by 13 greased pan and bake in oven for 1 hour or until toothpick inserted in center comes out clean. Cut into 3-inch squares. Serve with Cajeta Sauce, cinnamon ice cream, and sifted cocoa powder.
• Stir together the milk, sugar, corn syrup, and cinnamon stick in medium size heavy pot or Dutch oven. Bring to a boil. Dissolve the baking soda in 1 tablespoon water, remove the milk from the heat, and stir in the soda mixture, having a spoon ready to stir the mixture down if it bubbles up. Cook, stirring frequently, over medium heat, until the mixture thickens into a pale-gold syrup, about 25 minutes. At this point, begin stirring very frequently as the mixture thickens into a caramel-brown syrup that's the consistency of maple syrup, about 10 minutes more. Strain the cajeta sauce through a fine mesh strainer set over a large measuring cup. Let cool for a few minutes, then stir in the sherry, rum or brandy (plus a little water, if necessary, to bring it to 1 1/2 cups). Refrigerate covered. When cold, the cajeta sauce should have the consistency of thin corn syrup.

ANCHO MAYO

Steps:

• Toast 2 seeded dried ancho chiles in a skillet, 1 minute; soak in 1/2 cup hot water until soft, 20 minutes. Puree the chiles and liquid with 2 tablespoons toasted almonds, the juice of 1 orange, 1 tablespoon honey and 3 tablespoons mayonnaise until smooth.

HOMEMADE MAYONNAISE

Steps:

• Put the yolk or egg, mustard, salt, pepper and lemon juice or vinegar in the container of a food processor and turn the machine on. While it's running, add the oil in a slow, steady stream. (Your food processor should have a teeny hole you may never have noticed in the insert -- the "food pusher" -- in the top; if it doesn't, you might want a different food processor.). When an emulsion forms you can add it a little faster. (Again, the little hole makes this unnecessary.) Taste and adjust seasoning if necessary.
• Garlic Mayonnaise (Aioli) - Add 2 or more (as many as 8) cloves of garlic, to taste. Oil should be made up of at least half olive oil.
• Chile Mayonnaise - Add 1 or 2 dried chilis, like ancho, Thai, or chipotle, soaked in warm water until soft, then drained, patted dry, and stemmed and seeded. (Or use 1 canned chipotle and a little of its adobo sauce.)
• Roasted Pepper Mayonnaise - Add 1 roasted red, yellow or orange bell pepper.
• Green Sauce, French-Style - Add 1 sprig tarragon, about 10 sprigs of watercress (thick stems removed), 10 chives and the leaves of 5 parsley stems.
• Cold Mustard Sauce - Use 1 heaping tablespoon Dijon-style or whole grain mustard. Thin with a tablespoon or two of cream or sour cream to desired consistency.

ANCHO CHILI SAUCE

Steps:

• Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
• Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.)