Chipotle Orange Marinade Food

ORANGE CHIPOTLE SAUCE

Steps:

• Using a blender or food processor, process all ingredients until smooth. Add additional chipotle powder and/or cayenne pepper powder, to taste and heat preference. Stir well.
• Use immediately as a marinade for grilled chicken or pork or as a dipper.

SMOKEY CHIPOTLE ORANGE BARBECUE SAUCE

Steps:

• Combine all ingredients and puree in a food processor and blend until smooth. Bring to a boil in a tall saucepan, drop to a low simmer and cook, stirring often, until thick, about 30 minutes.
• Two chipotle make this lightly smokey and spicy. Use more if you like things spicy! Freeze the left over chipotle from the can in a covered ice cube tray or pressed flat in freezer safe plastic wrap for future use.
• Freeze the left over fresh ginger washed, air dried, not peeled and cut into one inch pieces. When you need 2 tsps, just take out an inch, let it defrost in a small bowl and squeeze out the juice. Fantastic!
• This is enough to cover one whole chicken or 2 baby back ribs with some sauce left over for those who want a little more -- .

ORANGE, HONEY, AND CHIPOTLE GLAZE

Steps:

• Combine all ingredients except chiles in a saucepan and boil until reduced to 1/3 cup, about 30 minutes.
• Stir in chiles.
• Use as a glaze in the last few minutes of grilling, or as a sauce when baking or roasting.

CHIPOTLE MARINADE

Steps:

• puree all ingredients in a blender. pour the marinade into a zip-lock bag. add chicken or pork and marinate 30 minutes in the fridge, occasionally flipping the bag to distribute.

MEXICAN CHIPOTLE MARINADE

Steps:

• In a small saucepan, combine the chipotles and their sauce with the rest of the ingredients.
• Simmer over high heat until reduced by one third,about 3 minutes.
• Transfer contents of the pan to a blender.
• Puree until smooth.
• Note:Marinate chicken or pork for 2 hours in 1/4 of the marinade.
• Grill pork chops or chicken.
• Serve with the leftover sauce.

CHILI ORANGE MARINADE

Steps:

• Whisk all the ingredients together in a large glass bowl. Add your choice of meat ( 1 lb of boneless or 2 lbs bone-in). Mix to combine, cover and and refrigerate for 4 hours (if using this marinade for fish or seafood only marinate for 30 minutes). Makes about 1/3 cup.

CHIPOTLE ORANGE CHICKEN

Steps:

• Rinse chicken and pat dry with a paper towel.
• Place chicken in an 8 x 12 inch Pyrex baking dish.
• In a small bowl, combine garlic, herbes de provence, agave, salt and chipotle.
• Rub mixture onto chicken.
• Pour orange juice over chicken.
• Marinate chicken in the refrigerator, time permitting for up to 3 hours.
• Bake at 350°F for 1.5 to 2 hours.
• Serve.

BIRD'S ORANGE CHIPOTLE BBQ SAUCE

Steps:

• Using a small food processor or an immulsion blender, mix all ingredients well. Simmer over low heat in a small saucepan until reduced and thickened to your liking, about 20-30 minutes.
• Grill chicken, pork, ribs, or even burgers. Brush with sauce the last 5-10 minutes of cooking.

SCALLOPS WITH CHIPOTLE-ORANGE SAUCE

Steps:

• Melt 1 tblsp. butter in large skillet over medium-high heat, add olive oil.
• Season scallops with paprika and 1/8 teaspoon salt.
• Add scallops to pan and cook quickly approximately 2 to 3 minutes on each side or until browned. Do not overcook scallops!
• Remove from pan and set aside, keep warm.
• Add orange juice, zest and chile to pan, scraping to loosen browned bits.
• Bring to a boil, cook about 2 minutes.
• Add remaining butter and salt, stirring with a whisk until sauce is smooth.
• Serve scallops with sauce, sprinkle with onions.
• Recommend serving with rice and steamed broccoli florets.

GRILLED PORK TENDERLOIN WITH CHIPOTLE ORANGE SAUCE

Steps:

• Place the pork tenderloin in a zip-loc bag.
• Add chipotle lime marinade to cover pork; seal bag and refrigerate for at least 4 hours or overnight to marinate.
• Melt the butter in a saucepan over medium-low heat.
• Add the minced onion and cook until the onion just begins to turn golden brown, about 10 minutes; stirring frequently.
• Add chicken broth, marmalade and chopped chipotle peppers and cook, stirring occasionally until reduced to about half its original volume, about 30 minutes.
• In a small bowl, mix together water and tapioca starch.
• Stir mixture into the sauce and continue to cook, stirring constantly until thickened and glossy, about 1 - 2 minutes.
• Season with salt and pepper.
• Keep warm or cover and refrigerate and reheat just before serving.
• When ready to cook the tenderloin, preheat the barbecue grill to medium heat.
• Remove the pork tenderloin from the marinade and place on the grill.
• Cook, turning to brown all sides, for 15 to 20 minutes or until a meat thermometer inserted into the thickest part of the meat and registers 150°F to 155°F
• Remove the meat to a cutting board and let rest for 5 minutes.
• Cut crosswise into medallions and arrange on a plate with some of the chipotle orange sauce spooned over.
• Cornstarch may be used instead of tapioca starch.

ORANGE MARINADE

Steps:

• Combine all ingredients together and mix well.

CHIPOTLE ORANGE MARINADE

Steps:

• Combine all the ingredients in a small bowl.
• Marinate and grill steaks as directed in master recipes above.