CHIPOTLE DRY RUB
It's important to make sure that the rub is finely ground before using. Great for brisket, steak and pork. Finish off with a store-bought sweet chipotle barbecue sauce, chipotle raspberry glaze...or one of these Recipe #430587 or Recipe #393304. This recipe contains no salt so be sure to salt before cooking.
Provided by gailanng
Categories Mexican
Time 15m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in a spice mill or blender and grind until even and fine.
- Store in an airtight jar. Will store for about 6 months in the freezer.
Nutrition Facts : Calories 94.3, Fat 1.6, SaturatedFat 0.4, Sodium 15.7, Carbohydrate 22.4, Fiber 9.1, Sugar 1.1, Protein 3.9
CHIPOTLE COCOA-RUBBED SALMON
Steps:
- Preheat the broiler to low. Place an oven rack in the upper third of the oven. Line a baking sheet with parchment paper.
- Stir together the House Seasoning, chile powder and brown sugar in a small bowl. Pat the salmon fillets dry and place skin-side down on the prepared baking sheet. Brush the top of each filet with olive oil and then rub the spice mixture over the top and sides.
- Broil until the salmon is not quite cooked through and feels firm to the touch, about 10 minutes. Sprinkle with sea salt before serving.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
CHIPOTLE DRY RUB
This is a delicious dry rub that we use on ribs and sometimes chicken. Rub liberally on baby back ribs, chicken or short ribs, then throw the meat on the grill. You can substitute smoked paprika for regular paprika.
Provided by Kristen
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.4 g, Fat 0.7 g, Fiber 0.5 g, Protein 0.6 g, Sodium 874.6 mg, Sugar 3.4 g
CHIPOTLE CHILE RUB
Provided by Food Network
Time 5m
Yield about 2 1/4 cups, enough for 6 servings
Number Of Ingredients 9
Steps:
- Combine ingredients in a large bowl and mix well. Transfer mixture to a sealed container. This rub can be stored in the freezer for several months.
CHIPOTLE RUB
Perfect with Tri-Tip, this rub from Sue Torres, chef at Sueños in New York City, will give smoky flavor to any steak.
Provided by Bon Appétit Test Kitchen
Categories Father's Day Backyard BBQ Spice Coriander Cumin Chile Pepper Bon Appétit
Number Of Ingredients 8
Steps:
- Grind 1 1/2 stemmed, seeded, chopped dried chipotle chiles in a spice mill; transfer to a small bowl. Grind 2 tablespoons pink peppercorns, 2 tablespoons coriander seeds, 1 teaspoon fennel seeds, and 1/4 teaspoon cumin seeds in the same spice mill; transfer to bowl with chiles. Stir in 2 teaspoons dark brown sugar, 2 teaspoons kosher salt, and 1 teaspoon mustard powder.
CHIPOTLE DRY-RUB SHRIMP WITH CILANTRO DIPPING SAUCE
My mom clipped this recipe from a June 2000 edition of the Houston Chronicle. It's originally from a cookbook called "Off the Eaten Path: Inspired Recipes for Adventurous Cooks". This is a great, zesty grilled shrimp dish!
Provided by loof751
Categories < 30 Mins
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Shell and devein the shrimp. Pat dry.
- In a medium bowl, mix the oregano, thyme, lemon-pepper, ground chipotle, salt and pepper. Add shrimp and toss thoroughly.
- Put the cilantro and lime juice in a blender and blend until cilantro is liquified. Pour into a small bowl and stir in sour cream. Refrigerate until the shrimp is cooked.
- Skewer the shrimp or place in a grill basket. Cook on a hot grill about 2 minutes per side, until shrimp are no longer translucent. Brush both sides lightly with oil while cooking.
- Serve hot or at room temperature with the dipping sauce.
CHIPOTLE FRIED ONION RINGS
Provided by Reed Hearon
Yield Serves 2 to 4
Number Of Ingredients 11
Steps:
- Preheat oven to 250°F. and line a large baking sheet with paper towels.
- With a mandoline or other manual slicer, slice onion paper-thin and separate into rings.
- In a deep kettle or deep fryer heat 2 inches oil to 375°F.
- While oil is heating, in a large bowl stir together flour and chipotle rub. Add onion rings and toss well to coat. Transfer onion rings to a large sieve and shake gently to remove excess flour mixture.
- Add a handful of onion rings to hot oil and fry, stirring, until crisp, about 30 seconds, transferring with a slotted spoon to baking sheet to drain. Fry remaining onion rings in same manner. (Onion rings may be made 15 minutes ahead and kept warm in a 250°'F. oven).
- In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
- Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin even layer and dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled 6 months. Regrind rub before using.) Makes about 3 1/4 cups.
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