GRILLED T-BONES WITH CHIPOTLE-LIME BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 1h41m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a small bowl, combine the butter, chipotle, lime zest and juice, and 1 teaspoon salt. Mash with a spoon until smooth. Mound the mixture onto a square of plastic wrap, form into a log shape about 6 inches long, and roll up in the plastic; twist the ends of the plastic tightly to seal. Refrigerate until firm, about 1 hour.
- Prepare a grill for high-heat cooking. Rub some oil onto the steaks and sprinkle with salt and pepper. Brush the grill grate with oil. Grill the steaks, turning once, until an instant-read thermometer inserted horizontally in the meat but not touching the bone registers 130 degrees F for medium-rare, about 8 minutes per side. Transfer the steaks to a cutting board and allow to rest 10 minutes. Slice the steaks and divide among plates; top each serving with a slice of the chipotle butter.
SLOW-GRILLED CHIPOTLE CHICKEN
Smoky and spicy, this chicken makes a great filling for tacos. Pile each one with charred scallions, prepared salsa and your favorite toppings.
Provided by Food Network Kitchen
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mix together the vegetable oil, chipotle and sauce, smoked paprika, honey, oregano, cumin, garlic, lime zest and juice, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Rub some under the skin of the chicken breasts and thighs, and then all over the outside of the chicken. Let sit at room temperature for 30 minutes.
- Prepare a grill for low indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to low. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Place the chicken breast-side up on the indirect side. Cover and cook, rotating the chicken periodically, until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 1 hour and 30 minutes to 1 hour and 40 minutes. (If using charcoal, you might have to add more charcoal during cooking.) Let the chicken rest 20 minutes before carving.
- Meanwhile, increase the grill to medium-high heat. Drizzle some oil on the scallions and sprinkle with salt and pepper. Grill until softened and darkly charred in spots on all sides, just a few minutes. At the same time, warm up the tortillas on the grill, about 1 minute per side; stack grilled tortillas and wrap in foil to keep warm.
- Serve chicken with warm tortillas, charred scallions, lime wedges and salsa.
FIERY HOT TEXAS T-BONES WITH CHIPOTLE SMASHED POTATOES AND HOT AND SWEET PEPPER SAUTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Seed and slice the hot and sweet fresh peppers and reserve.
- Cover potatoes with water and bring to a boil. Add salt to boiling water. Cook potatoes until tender, 10-12 minutes. Chop and brown bacon in a small skillet and add a tablespoon of chipotle powder and onions. Cook 5 minutes over medium heat until onions are tender. When potatoes are tender, drain and return to hot pot. Add bacon mixture and sour cream to the potatoes. Smash potatoes and season with salt, to taste.
- While potatoes are working, combine dry spice rub: chili powder, remaining chipotle powder, cumin and grill seasoning. Rub steaks liberally on both sides with the mixture. Heat a 12 to14-inch skillet screaming hot. Add 2 tablespoons of vegetable oil, 2 turns of the pan. It will smoke. Add steaks and do not turn for 6 minutes. Flip and cook another 6 minutes for medium rare, up to 10 minutes for well done. Remove skillet from flame and add bourbon. Return steaks to stove and flame the pan. When the fire goes out, transfer the meat to a large serving platter and pour pan juices over the top. Let meat rest for juices to redistribute. Return pan to heat and add remaining tablespoon vegetable oil to the skillet. Add hot and sweet peppers to the pan and saute them for 5 minutes. Season with salt and pile peppers alongside steaks.
- Remove meat from the T bones and cut into 4 portions. Top with some peppers and pile some chipotle smashers along side. Spoon drippings and juices over meat and serve.
CHIPOTLE-HONEY GRILLED T-BONES
If you like to kick things up on the grill, this is the steak for you. My husband even makes this in a Dutch oven, and the meat just sizzles. -Donna Goutermont, Sequim, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 11 ingredients. Pour 1/2 cup marinade into a shallow dish. Add the steaks and turn to coat. Cover and refrigerate for up to 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with 1/2 cup reserved marinade. Serve with remaining marinade.
Nutrition Facts : Calories 490 calories, Fat 18g fat (6g saturated fat), Cholesterol 99mg cholesterol, Sodium 748mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 1g fiber), Protein 48g protein.
GRILLED T-BONE STEAKS
This is an excellent marinade for any steak. The flavor is just wonderful. Our T-bones came out perfect. Very tender with a wonderful flavor. The original recipe is from TOH with some changes to suit our taste. Prep time does not include the time it takes to marinate the steaks.
Provided by Nimz_
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the first 11 ingredients.
- Add steaks.
- Seal the bag and turn to coat.
- Refrigerate overnight, turning as often as you can. (I actually marinated my for a day and a 1/2.).
- Drain and discard marinade.
- Grill steaks, over high heat for about 5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done 170 degrees).
Nutrition Facts : Calories 229.9, Fat 13.6, SaturatedFat 1.9, Sodium 4141.7, Carbohydrate 20.5, Fiber 0.8, Sugar 15.1, Protein 8.2
SAVORY GRILLED T-BONES
These mouthwatering steaks, marinated and grilled to perfection, are melt-in-your-mouth delicious and sure to become a summer favorite. Don't let the season go by without trying this recipe. -Anna Davs, Springfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a shallow dish, combine the first 11 ingredients; add steaks and turn to coat. Cover and refrigerate for 2-4 hours., Drain and discard marinade. Grill steaks, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Fat 24 g fat (7 g saturated fat), Cholesterol 99 mg cholesterol, Sodium 788 mg sodium, Carbohydrate 6 g carbohydrate, Fiber trace fiber, Protein 48 g protein.
HONEY CHIPOTLE WING SAUCE GLAZE
Smoky, sweet, and spicy sauce great for tossing on wings or glazing chicken/pork before or after cooking.
Provided by Stefanie Beach Camfield
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Wing Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
- Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.
Nutrition Facts : Calories 51 calories, Carbohydrate 11.8 g, Fat 0.4 g, Fiber 0.9 g, Protein 0.5 g, Sodium 449.5 mg, Sugar 9 g
HONEY CHIPOTLE BBQ SAUCE
My family wanted grilled chicken wings a few weeks ago but I didn't have any sauces I really wanted to use. After an afternoon of playing around this is what I came up with, and it worked very nicely. *Just as a note, I've never been one to measure precisely so some minor adjustments to the seasoning may be required.
Provided by ThisGuyAgain
Categories Sauces
Time 40m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Lightly coat the bottom of a large sauce pan with vegetable oil and bring to medium-high heat. Meanwhile sprinkle 1-2 teaspoons of salt onto a small area of a cutting boards. Place your minced garlic on top of this. Take a chef's knife and turn the blade paralell to the board, then place the fingers of your free hand against the side of the knife blade (this should be facing up now) away from the sharpened edge. Press the blade down against the garlic and pull the knife along the board towards you in very short strokes. Be careful to keep the sharp side of the blade against the board and away from you at all times. Be sure to pull the garlic back into a pile and toss it with the salt on occasion. Add salt if there isn't enough friction to crush the garlic. Continue this until you have achieved a paste like consistency. (If this process as described is unclear or undesirable then 1-2 tablespoons of garlic paste can be substituted. There are also numerous demonstrational videos online if I simply wasn't clear enough. Try a search for "how to make garlic paste".).
- Once the pan has come to temperature add the onion along with a healthy pinch of salt and saute for several minutes, stirring occasionally, until it has become transparent.
- While the onion is cooking open the can of chipotle peppers. If you desire a sauce with a smokey medium heat split the peppers open and scrape down the insides to remove the membranes and seeds. If this is your first use of chipotles this is highly recommended. If, however, you desire a sauce with a more intense heat feel free to use some or all of the seeds/membranes. In either case roughly chop the peppers and reserve the adobo sauce (this is the packing liquid from the peppers). As with all hot peppers you should be careful not to touch your eyes or any other sensitive areas until you have washed your hands thoroughly.
- Once the onion has become transparent add the garlic paste. Continue cooking for a few minutes, usually about 2 should do.
- Stir the lemon juice, black pepper, paprika, dry mustard, and cumin into the onion and garlic mixture. Cook this mixture for only another minute or two.
- Carefully place the onion and garlic mixture into a blender. Add the red wine vinegar, adobo sauce, chipotles, and worcestershire sauce. Puree all ingredients until they reach a smooth consistency. This can be done with a food processor or immersion blender if your prefer, however I would highly recommend a good quality blender be used instead.
- Return the contents of the blender to your large saucepan and add the tomato sauce. Stirs these together thoroughly while bringing the sauce to a simmer. Continue cooking covered for 10-15 minutes.
- Check the sauce and adjust the seasoning as needed. Add the liquid smoke here if desired. Stir the honey into the sauce slowly. For best results I would suggest adding the honey in a slow stream in two or three separate installments; stir thoroughly while pouring and cook the sauce for a few minutes between additions while stirring constantly.
- Return the sauce to a simmer and cook covered for an an additional 15-20 minutes. Check the sauce and adjust seasoning as needed. If a thicker consistency is desired continue cooking to reduce the sauce (also bear in mind the sauce will thicken as it cools).
- Allow the sauce to cool completely then refrigerate.
Nutrition Facts : Calories 220.6, Fat 0.8, SaturatedFat 0.1, Sodium 691.5, Carbohydrate 56.9, Fiber 2.9, Sugar 47.7, Protein 2.6
CHIPOTLE MARINATED GRILLED CHICKEN
This is a great, smokey, spicy marinade for chicken or firm fish. The marinade itself is very spicy, not to be used as a sauce. But the end result has just a little kick, not overpowering.
Provided by Kevin Naughton
Categories Meat and Poultry Recipes Chicken
Time 2h30m
Yield 4
Number Of Ingredients 13
Steps:
- Place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, Worcestershire sauce, honey, vinegar, and olive oil into a blender. Puree until no pieces of garlic remain. Pour 1/4 of the marinade into a small dish and set aside. Rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. Pour in the marinade, shake, and seal. Marinade at least 2 hours in the refrigerator.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 14.7 g, Cholesterol 37.8 mg, Fat 18.4 g, Fiber 0.5 g, Protein 11.5 g, SaturatedFat 3.1 g, Sodium 573.2 mg, Sugar 11.9 g
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