CHIPOTLE MUSTARD
This is a spicey, smokey pepper mustard. The mustard needs to be chilled for 2 days before using. Refrigerate for 2 months or freeze. Use on your favorite sandwich, or mix with honey and glaze a chicken.
Provided by Rita1652
Categories Peppers
Time 10m
Yield 1 cup, 32 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients into a vita mix, blender or food processor blending with a couple on-off motions.
- Grinding till the seeds are the texture you desire.
- Place into a well sealed jar and chill 2 days.
Nutrition Facts : Calories 20.4, Fat 1.2, SaturatedFat 0.1, Sodium 145.6, Carbohydrate 1.5, Fiber 0.6, Sugar 0.3, Protein 1.1
SEARED SALMON WITH SPICY RED PEPPER AIOLI
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
- For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
- Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.
SPICY CHIPOTLE COLE SLAW
Adapted from one of Emeril's recipes, where he did an episode with "crazy tacos". We like to make this and serve it in the fish tacos. I don't use Emeril's fish taco recipe, though. Instead I serve with Recipe #232309. I've change the propotions a bit and added some extras like cilantro and carrots. I really like the onions. Update 6/6/07: I made this tonight and measured everything as I made it, so I've updated the amounts (usually I don't measure, but just eyeball it).
Provided by MathMom.calif
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Make the dressing first. Combine the chipotle peppers, mayonnaise, honey and lime juice.
- In another large bowl, combine the cabbages, onions and carrots. Drizzle the dressing over the top, sprinkle cilantro over the whole thing, and toss well to combine.
- Season with salt and pepper as desired and chill until serving time.
Nutrition Facts : Calories 52.9, Fat 0.2, Sodium 24.7, Carbohydrate 13.1, Fiber 2.5, Sugar 8.4, Protein 1.5
SPICY CHIPOTLE, HONEY, MUSTARD, GRILLED CHICKEN
This tender chicken is slightly sweet & spicy! You can kick it up by adding an extra chipotle pepper and you can leave the seeds in. Cooking time depends on how thick the breast are.
Provided by Rita1652
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In medium bowl, combine all ingredients except chicken and garnishes. Reserve 1/3 cup mayonnaise mixture.
- Grill or broil chicken, brushing frequently with remaining mayonnaise mixture, until chicken is thoroughly cooked, turning once.
- Serve chicken with reserved mayonnaise mixture and garnish with diced red peppers and cilantro.
STICKY CHIPOLATAS
These mini sausages with honey mustard glaze work as a roast accompaniment, canapé or on a party buffet
Provided by Good Food team
Categories Side dish
Time 25m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Mix honey and both of the mustards in a bowl. You can make the glaze 2-3 days ahead.
- Add the sausages and toss well to coat them. Arrange the sausages, spaced apart, on the baking tray. Smooth any remaining glaze left in the bowl on top of the sausages to make them extra sticky. Bake for 20 mins until golden.
Nutrition Facts : Calories 171 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
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