Panela With Chipotle Cream Food

CHIPOTLE BABY POTATOES

Steps:

• Prepare an indoor grill for direct heat cooking over medium high heat.
• Cook the potatoes in a large pot of well-salted boiling water for 10 minutes (the potatoes will not be cooked through).
• Mix the butter with the olive oil, cilantro, chipotle powder and 1/4 teaspoon salt in a bowl. Drain the potatoes and toss with the chipotle oil mixture. Transfer the potatoes to the grill. Grill the potatoes, covered, turning once or twice until tender, about 5 minutes total. Return the potatoes to the bowl and toss again with the chipotle oil mixture. Season with the 1 tablespoon salt and pepper. Serve warm.
• Cook's Note: If you are using an outdoor grill, try use larger-size potatoes so they don't fall through the grill grate.

BRUSSELS SPROUTS IN MORILLA CREAM

Steps:

• Melt 2 tablespoons of the butter in a large heavy saucepan over medium-high heat. Add the Brussels sprouts and stir for 1 minute to coat them with the butter. Add the broth, cover and simmer for 7 minutes, or until the Brussels sprouts are tender. Uncover and continue to simmer for 4 minutes or until all of the broth evaporates. Transfer the Brussels sprouts to a medium bowl.
• Melt the remaining 1 tablespoon butter in the same pan. Add the sunflower seeds, scallions and chile and saute for 2 minutes, or until the nuts are toasted and the chile is tender. Stir in the cream and bring to a boil. Reduce the heat and return the Brussels sprouts to the pan. Toss to coat with the cream and season the Brussels sprouts to taste with salt and pepper.

CORN AND CHIPOTLE RAVIOLI LASAGNA

Steps:

• Melt the butter in a medium heavy saucepan over medium heat. Add the onions and saute until translucent, 5 minutes. Add the corn and saute another 5 minutes. Add the thyme and garlic and saute until fragrant, 1 minute. Add in the chipotle chiles and zucchini and cook over medium-low heat until the flavors incorporate, 5 minutes. Stir in the flour. Add the cream and bring just to a simmer; stir in the adobo sauce. Season with salt and pepper and remove from the heat.
• Preheat the broiler to high.
• For assembling the lasagna: Spread about one-quarter of the zucchini-corn mixture over the bottom of a large gratin or 9-by-13-inch baking dish. Top with the ravioli in an even layer. Pour over the remaining zucchini-corn mixture. Top with the cheese.
• Broil until the top is browned and bubbly, about 8 minutes.