FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO
Steps:
- For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
- For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
- For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
- Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
- To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
- In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.
CHIPOTLE CREAM
Provided by Chris Santos
Time 5m
Number Of Ingredients 0
Steps:
- Whisk 1/2 cup sour cream or Mexican crema, 1 minced canned chipotle in adobo, a pinch of ground ancho chile and 1/4 teaspoon kosher salt in a small bowl. (The cream can be covered and refrigerated for up to 8 hours.)
CHIPOTLE ONION DIP WITH GARLIC PITA CHIPS
Provided by Lora Zarubin
Categories Condiment/Spread Milk/Cream Onion Appetizer Sauté Fourth of July Super Bowl Vegetarian Backyard BBQ Cream Cheese Poker/Game Night Party Sour Cream Bon Appétit
Yield Makes about 4 1/2 cups
Number Of Ingredients 9
Steps:
- Melt butter with olive oil in heavy large skillet over medium-high heat. Add onions; sprinkle lightly with sea salt and sauté until onions begin to turn golden brown, stirring frequently, about 15 minutes. Reduce heat to medium and continue to sauté until onions are deep golden brown, about 10 minutes longer. Remove from heat and cool onions to room temperature.
- Combine onions, sour cream, crème fraîche*, fromage blanc, and chipotle chile powder in large bowl; mix until well blended. Season to taste with fine sea salt and freshly ground black pepper. Transfer to serving bowl. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
- Serve with Garlic Pita Chips.
- Available at most supermarkets and at specialty foods stores.
- ** Available in the spice section of many supermarkets.
SWEET POTATOES WITH MAPLE AND CHIPOTLES
This is a Bobby Flay recipe ginned up specifically for Thanksgiving in response to a request from The Times back in 2003. Mr. Flay came through in spades: The sweetness of the potatoes is amplified by maple syrup, then taken in a completely different direction by the addition of fiery chipotle sauce. Sour cream knits the dish together perfectly.
Provided by Amanda Hesser
Categories side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and heat oven to 375 degrees. Place potatoes on large baking sheet and bake until soft, 35 to 40 minutes for medium potatoes, up to 1 hour for large.
- Meanwhile, combine syrup, sour cream or crème fraîche, chipotle purée, cinnamon and salt in a small bowl. Whisk until smooth.
- When potatoes are tender, remove from oven and slice in two lengthwise. Scoop hot flesh into a potato ricer or food mill, and purée into bowl with other ingredients. Stir with rubber spatula to combine. Potatoes should be light and fluffy. Taste for seasoning, transfer to warm serving bowl and serve immediately.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 1 gram, Carbohydrate 69 grams, Fat 4 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 754 milligrams, Sugar 22 grams
CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g
CHICKEN IN CREAMY CHIPOTLE SAUCE
This is an easy, creamy and spicy dish, that can be served in about 45 minutes or less, depending on the chicken pieces you choose. Make it as hot as you like. Serve accompanied with white Mexican rice and a side of steamed vegetables. Adjust baking time if using boneless chicken breast so that they don't dry out.
Provided by Mami J
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Place the chicken pieces in a roasting pan. Brush with melted butter, using it all. Season with salt, pepper, chili powder and onion powder to taste. Bake for 15 minutes. Turn chicken over and cover loosely with foil. Bake until chicken is no longer pink in center, about 20 minutes longer.
- Meanwhile, in a blender, mix the chipotle chiles and adobo, the evaporated milk and the flour. Melt the butter in a medium saucepan. Add the blended mixture and cook over low heat, stirring constantly. Bring to a boil.Season with salt to taste. Remove from heat once the sauce has thickened.
- Remove chicken from oven and let rest 5 minutes covered with the foil.
- Place chicken in individual serving plates and spoon sauce to cover. Serve.
BROILED CHIPOTLE CHICKEN WITH CREAMY SPINACH
I adopted this recipe after Mean Chef (IHHDRO) left the site. His original comments were, "This is a very simple and delicious broiled chicken breast dish. It is from Rick Bayless. The flavor comes from the use of chipotles and creme fraiche." My original review stated, "Very easy, but wonderfully tasty meal. I used whipping cream, as creme fraiche is not available in my area. I also doubled the sauce and the spinach, as advised by *Shelly*. It was great. My only mistake was to add an extra chipotle to the mix...it was just a little spicy for my tastes, but my hubby had no complaints. There were no leftovers with this dinner." We have since made this many times and always enjoy it.
Provided by Ms B.
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Marinating the chicken: Combine the chopped canned chipotles with 2 tablespoons of the cream.
- Smear over the chicken breasts, cover and refrigerate for several hours, if time permits, for the chilies to season the chicken.
- Finishing the dish: Lay the chicken breasts in a broiler-proof baking dish just large enough to hold them comfortably.
- Set 6 inches below a very hot broiler and cook until richly brown, 4 to 5 minutes.
- Turn the breasts over, drizzle the remaining 1 cup plus 2 tablespoons cream around them and set under the broiler.
- Cook until the chicken is deep golden and no longer squishy feeling when lightly pressed, 4 to 5 minutes.
- Transfer the chicken to 4 warm dinner plates and keep warm in a low oven.
- Scrape the cream mixture into a medium-large (3- to 4- quart) saucepan and add the broth and the spinach.
- Bring to a boil over high heat and cook, stirring nearly constantly, until the spinach is wilted and the cream is reduced and thick, about 3 minutes.
- Taste and season with salt, then spoon around the chicken breasts and serve right away.
KABOCH SQUASH AND CHESTNUT SOUP WITH CHIPOTLE CRèME FRAîCHE
Provided by Patricia Yeo
Categories Soup/Stew Pepper Appetizer Bake Squash Port Red Wine Fall Chestnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- For chipotle crème frache:
- Combine Port, wine, chilies, and tomato paste in heavy small saucepan. Simmer over medium heat until reduced to thick paste, stirring often, about 12 minutes. Transfer to small bowl; cool. Fold in crème fraîche. Cover and chill at least 1 hour and up to 1 week.
- For soup:
- Preheat oven to 350°F. Brush baking sheet with oil. Place squash halves, cut side down, on prepared sheet. Bake squash until very tender, about 1 hour. Scoop squash from skins. Measure 6 cups squash and transfer to large pot (reserve any remaining squash for another use). Add broth and chestnuts to pot. Bring to boil over high heat. Reduce heat to medium-low. Simmer soup uncovered until chestnuts are very tender, about 30 minutes. Mix maple syrup into soup. Puree soup in batches in blender until very smooth; return to same pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
- Rewarm soup. Ladle into bowls. Top each serving with chipotle crème fraîche.
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- Use immediately or refrigerate until ready to use. The sauce will be very liquid right after making it, this is normal, refrigerate the sauce for it to thicken (if you prefer a thicker sauce).
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