GLAZED APPLES
Steps:
- Core 2 apples and trim the tops and bottoms, then cut into thick rings. Heat 2 tablespoons butter in a large skillet over medium heat. Add the apple rings and cook 4 to 5 minutes per side. Add 1/4 cup pomegranate juice, 1 tablespoon sugar and a pinch of salt; simmer, turning, until the apples are glazed, 3 to 4 minutes. If making ahead, let cool, then refrigerate overnight; reheat in the microwave.
MAPLE-CHIPOTLE PORK CHOPS
Brush pork chops with a sweet-and-spicy tomato glaze and broil.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring the chicken broth, vinegar, maple syrup, chipotles in adobo, chili powder, tomato sauce, garlic, a generous pinch of salt and a few grinds of pepper to a simmer in a medium saucepan over medium heat. Reduce heat to medium-low and gently simmer until thick, stirring occasionally, about 25 minutes. Reserve 1/2 cup of the sauce for serving.
- While the sauce simmers, adjust an oven rack about 4-inches below the heat source and preheat the broiler to high.
- Put a broiler pan or foil-lined baking sheet under the broiler to preheat for 5 minutes. Sprinkle the pork chops with salt and pepper, put on the preheated pan and brush with the some of the sauce. Broil the chops, brushing with more sauce, 2 to 3 more times, until cooked through and slightly charred, about 8 minutes (do not flip). Serve the pork chops with potato salad or mashed potatoes, wilted spinach and the extra sauce on the side.
CHIPOTLE APPLE PECAN CAKE WITH SPICY CARAMEL GLAZE
Make and share this Chipotle Apple Pecan Cake With Spicy Caramel Glaze recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h55m
Yield 16 serving(s)
Number Of Ingredients 20
Steps:
- Preheat your oven to 325°F; lightly coat a 10" fluted tube pan with cooking spray; lightly sprinkle with flour. Set aside.
- In a bowl combine the 3 cups flour, cinnamon, nutmeg, baking soda, chipotle powder(if using), ginger, white pepper, salt, and cloves; set aside.
- In a mixing bowl beat oil and sugar with electric mixer on medium speed until combined. Add eggs, one at a time; beat well after each addition. Beat in vanilla and as much flour mixture as you can. Stir in remaining flour mixture, apples, and pecans. Spoon batter into pan.
- Bake 1 1/4 hours at 325°F, until wooden toothpick inserted near center comes out clean. Meanwhile, prepare the glaze. Cool cake in pan 10 minutes; invert on rack. Place rack over baking sheet. Drizzle warm cake with the glaze, respooning glaze that drips on baking sheet over the cake. Cool completely before serving.
- To make glaze:.
- In a saucepan combine the brown sugar, butter, whipping cream and chipotle pepper (if using). Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in vanilla and let stand 1 1/4 hours until slightly thickened. Drizzle over the warm cake. Enjoy!
Nutrition Facts : Calories 501.8, Fat 30.9, SaturatedFat 6.1, Cholesterol 52.4, Sodium 153.8, Carbohydrate 53.6, Fiber 2.5, Sugar 33.2, Protein 4.5
CHIPOTLE-GLAZED SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat a grill or grill pan over medium-high heat.
- Skewer the shrimp onto 6 soaked wooden skewers, about 5 shrimp per skewer.
- Whisk together the adobo sauce, honey, olive oil, half of the scallions and the zest of the limes in a small bowl until well combined. Brush the shrimp with some of the glaze and place on the grill.
- Grill the shrimp for 2 minutes per side, brushing them with the glaze until they are slightly charred and just cooked through.
- Transfer to a platter and garnish with the remaining scallions and the lime wedges.
ROAST PORK WITH CHIPOTLE-GLAZED APPLES
I did my best to pattern this recipe after a delicious dish that I had at a hotel in Puerto Vallarta, Mexico. The chef was very secretive but the waiter was more than willing to whisper a lot of tips in my ear! (It was he that got the big tip!) I always brine pork (all cuts) before I prepare it but that is a personal choice. If you want to brine, there is a good basic brine recipe on this site. If you brine, start this recipe 2 days before serving. The process to brine and marinade only takes a few minutes each, so this is not as time consumming as it may seem. Remember to rinse the pork well after taking it out of the brine.
Provided by CaribbeanQueen
Categories Pork
Time P2DT1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Brine pork. Rinse. (optional).
- MARINADE:.
- Mix first 4 ingredients and 1/2 cup of brown sugar in a small bowl.
- Rub spice mixture over pork.
- Place in large glass baking dish, cover, refrigerate overnight.
- Pre-heat oven to 375 degrees. Transfer roast to roasting pan. Reserve juices in the glass dish.
- Roast the pork until the internal temp reaches 155 degrees; about 1 hour and 45 minutes. Baste with pan juices every 30 minutes. Don't overcook.
- Let pork rest at least 10 minutes before slicing.
- Meanwhile: Make the CHIPOTLE-GLAZED APPLES.
- Line baking sheet with waxed paper.
- Mix sugar and cinnamon in med. bowl.
- Mix 1/4 apple slices with cinnamon-sugar mixture to coat.
- Heat 1 T. oil with 1 T. chipotle chilies in a heavy skillet over med-high heat.
- Add coated apple slices.
- Cook until coating caramelizes and apple slices are heated through, turning often, about 4 minutes.
- Transfer to baking sheet and repeat with remaining apples using 1 T. oil and 1 T. chipotles in remaining batches.
- Keep warm until serving time.
- Now for the PORT JUS:.
- Combine Port, shallots and remaining 1 T. brown sugar in a heavy saucepan.
- Boil until syrupy, about 25 minutes.
- Add both stocks and thyme.
- Boil until reduced to 1 1/4 cups, about 30- 45 minutes.
- Strain sauce in fine-mesh strainer.
- Return to saucepan.
- Mix any pan drippings from the pork roast into the sauce (don't scrape the bottom of the roasting pan).
- Add butter, whisk until melted.
- Season with salt and pepper.
- SERVING THE PLATE:.
- Cut pork into 1/4" slices.
- Divide among 6 plates.
- Spoon Chipotle-Apples alongside the pork.
- Spoon sauce over and around pork slices.
Nutrition Facts : Calories 877.1, Fat 28.1, SaturatedFat 9.2, Cholesterol 160.2, Sodium 899.6, Carbohydrate 71.8, Fiber 3.3, Sugar 56.6, Protein 53.9
CHIPOTLE-GLAZED APPLES
Categories Condiment/Spread Fruit Pepper Side Apple Fall Winter Bon Appétit
Yield Serves 6 as a side-dish
Number Of Ingredients 5
Steps:
- Line baking sheet with waxed paper. Mix sugar and cinnamon in medium bowl. Toss 1/4 of apple slices with cinnamon-sugar mixture to coat. Heat 1 tablespoon oil with 1 teaspoon chipotle chilies in heavy medium skillet over medium-high heat. Add coated apple slices. Cook until coating caramelizes and apple slices are heated through, turning often, about 4 minutes. Transfer apple slices to prepared sheet. Using paper towels, wipe skillet clean. Repeat with remaining apple slices, cinnamon-sugar mixture, oil and chipotle chilies in batches, wiping skillet clean between each batch. Serve warm or at room temperature. .
ROAST PORK WITH PORT JUS AND CHIPOTLE-GLAZED APPLES
Steps:
- Mix first 4 ingredients and 1/2 cup brown sugar in small bowl. Rub spice mixture over pork. Place in large glass baking dish. Cover and refrigerate overnight.
- Preheat oven to 375°F. Transfer pork to large roasting pan. Reserve juices in glass dish. Roast pork until thermometer inserted into center registers 155°F., about 1 hour 45 minutes, basting with reserved juices from glass dish every 30 minutes.
- Meanwhile, combine Port, shallots and remaining 1 tablespoon brown sugar in heavy medium saucepan. Boil until syrupy, about 25 minutes. Add both stocks and thyme. Boil until reduced to 1 1/4 cups, about 30 minutes. Strain sauce. Return to saucepan. Mix any pan drippings from pork into sauce (do not scrape roasting pan). Add butter; whisk until melted. Season with salt and pepper.
- Cut pork into 1/4-inch-thick slices. Divide among 6 plates. Spoon Chipotle-glazed Apples alongside, dividing equally. Spoon sauce over and around pork.
MAPLE-CHIPOTLE GLAZED SALMON
Make and share this Maple-Chipotle Glazed Salmon recipe from Food.com.
Provided by Geema
Categories Spicy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Whisk syrup, soy sauce and adobo in a pie dish to blend.
- Add the salmon, turning to coat well.
- Marinate 30 minutes, turning occasionally.
- Drain marinade into a small saucepan.
- Boil marinade until reduced to 1/2 cup glaze, about 5 minutes.
- Heat a heavy nonstick skillet over medium heat.
- Add salmon and cook until slightly charred outside and just opaque in center, about 3 minutes on each side.
- Place 1 salmon fillet on each of 4 plates and drizzle with glaze.
Nutrition Facts : Calories 357, Fat 6, SaturatedFat 1, Cholesterol 87.5, Sodium 2128.6, Carbohydrate 38, Fiber 0.3, Sugar 32.6, Protein 37.3
CHIPOTLE-HONEY-GLAZED PORK
Categories Blender Garlic Pork Roast Quick & Easy Dinner Meat Hot Pepper Honey Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F.
- Purée chipotles in adobo with garlic and honey in a blender until smooth. Pat pork dry and season with salt. Put pork on a foil-lined baking sheet and spread with chile glaze to coat well. Roast in middle of oven until an instant-read thermometer registers 155°F, about 20 minutes. Let stand 5 minutes on a cutting board before cutting into thin slices.
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