Ingredients:
1/2 cup lowfat mayonnaise
1/2 cup greek style yogurt or nonfat sour cream
2 chipotles in adobo sauce
1 tablespoon adobo sauce
1/2 lime, juice
Salt and freshly ground black pepper
This is a staple in my kitchen pantry. So very good, the smokey type hot is wonderful on sliders,pork sandwiches,pork tacos and even with my very own Shrimp and Crab Cakes!
So very good, a little sweet, a little heat, lip smackin’ good! Awesome bites.
Pulled pork
BBQ Sauce
1 Chipolte Pepper in Adobe Sauce
1/3 cup mayonnaise
Grated Cheddar
Chopped Cabbage Slaw or Lettuce – your choice
Fresh Guacamole
Corn tortillas
Using your stick blender mix Chipolte Pepper and Mayonnaise. Warm the pulled pork and add a little bbq sauce to moisten.
Fry Corn Tortilla Shells
Assemble: Taco shell, smear 2 tsp chipolte mayo, top with warm pulled pork, top with grated cheddar, top with Slaw or lettuce and a dab of guacamole! Ole!
Very, very tasty. Plan on two per person.
Ina Garten suggests a quick and easy dessert, and I cannot agree more.
Scoop vanilla ice cream into bowls, top with hot espresso. Serve.
My whole family loves this! When you want to have your guests stay after dinner huddled around the fireplace and chatty, this dessert works wonders because the espresso gives ’em a kick!
Make your favorite biscuits
Cut into biscuits
Coat with melted butter and dip into cinnamon sugar (1 cup sugar, 2 tsp cinnamon)
Place in a buttered baking dish
1 cup brown sugar
1/2 cup butter
bring to a boil for 1 minute and then pour over the biscuits in the baking dish.
Bake in 350 degree oven for 30-35 minutes.
The poblano is a mild chile pepper originating in the State of Puebla, Mexico. Dried, it is called an Ancho. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. I like to choose a mild flavor and add a touch of heat to the filling, usually satisfying everyone.
Here’s How:
1.Roast the chiles (see list below for types)
Roast the chiles on your gas stovetop, hot grill, or in a broiler on high heat. Turn them occasionally until the skins are blackened and charred. When the skin of the chiles is sufficiently charred and blistered, remove from the heat and let them cool in a covered bowl to room temperature so you don’t burn yourself. Peel the skin from the cooled chile, rinsing your fingers if they become sticky. I find using a small knife and laying the chilis on paper bags helps. Be careful to not tear the chile while peeling it.
*If fresh green chiles are unavailable, use canned whole green chiles Anaheim Chiles.
For truer mexican, choose poblano chiles that are deep green and have no blemishes, soft spots or wrinkles.
2.Remove the seeds if the poblanos smell hot otherwise, enjoy the heat.
Here is the tricky part. Roasted chiles are very soft, and tear easily. You are going to make a small slice into the side of the chile just big enough to get a spoon into, about 2-3 inches. (Or use an existing tear if there is one.) Insert the spoon into the chile and scrape the seeds and the white membrane out, try to not tear the chiles flesh any more than possible.
3.Stuff the chile
Place a slice of cheese into the chile, or spoon the filling in, but don’t force it. If the cheese is too large, trim it down until it fits inside. Don’t over-stuff it. Make sure the open edges of the chile still come together. I like monterrey jack, and grated cheddar with chopped scallions and roasted corn. To add more heat, finely dice jalapeno chili and add to the filling. A little goes a long way. For smokey flavor add 1/2 teaspoon of chipolte in adobe sauce.
4.Prepare the chiles
Lightly flour the stuffed chili then dip into egg mixture of beaten egg whites until fluffy, then add the yolks. op. Use your finger to make sure the entire chile is coated. Dust off remaining flour and set chiles aside.
5.Prepare batter
For a simple batter, whip 3-6 cold egg whites in a chilled bowl until they are stiff. Stir up the remaining yolks and slowly fold them in with a pinch of salt. Use approximately 2 large eggs for each pound of chiles, or 1 egg per extra-large chile.
Or another good choice is a cornmeal batter: 1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup cornmeal (try blue cornmeal)
1 cup milk
2 eggse
Combine dry ingredients, then wet and then mix together.
6.Cook chiles
One at a time, hold the chiles by the stem and support the bottom with your fingers or a spoon, and dip the stuffed chiles into the batter. Carefully place them into a pan with 1 1/2 inches of hotu ar oil. Cook each side until batter is a crisp golden brown.
7.Drain excess oil
Remove chiles from the oil and drain on paper towels. Serve immediately with your favorite salsa. Keep in a oven until ready to serve. Serve over rice with warm spicy mexican tomato sauce.
Tips:
1.Use cold eggs for the batter.
2.Test the oil with a drop of batter before putting a whole chile in. If the drop of batter sizzles and floats to the top, it’s the right temp. If it sinks, the oil is not hot enough.
3.The flour should be a very light coat. It helps the batter stick to the chile.
4.Monterey Jack and Queso Blanco work well for Chile Rellenos
What You Need:
•2 pounds large, roasted and peeled chiles (Anaheim, or Poblano work well)
•3-6 large eggs (approx. 1 egg for 2 small/medium chiles)
•1/4 cup flour (optional)
•Sliced cheese, shredded cheese, shredded seasoned chicken or other filling.
•Deep fryer or a large pan with 2 inches of oil
•Pinch of salt
•Paper towels for draining
2 tablespoons olive oil
1 clove garlic, minced
1 jalapeño, seeded and minced
1 large shallot, minced
1 pound ground lamb
4 ounces salt pork or bacon, ground or finely minced
Zest of 1 orange
2 tablespoons chopped mint
Freshly ground black pepper
sea salt
Greek yogurt for dipping (or combine with minced cucumber, garlic, and dried dill for tzaziki sauce
Pita bread cut into triangles and warmed or toasted
In a small pan, heat half the olive oil over medium heat until shimmering. Add shallot, jalapeno, and garlic. Cook, stirring constantly, for just one minute to soften. Allow to cool.
In the meantime, combine lamb, pork, orange zest, mint, 4-5 turns of ground black pepper, and a 1/2 teaspoon of salt. Mix well with hands to thoroughly combine. (The saltiness of the salt pork can vary, so begin with this amount of salt and form a small patty to cook for testing purposes. Adjust salt as needed.)
Form mixture into small meatballs and transfer to a sheet pan. Heat remaining oil over medium heat in a large (12-inch), heavy skillet, such as cast iron, and brown meatballs in batches until cooked through and golden, 8-10 minutes.
Serve with Greek yogurt or tzaziki and warm pita.
Ingredients:
½ lb Ground Beef or Lamb
3 oz Parmesan Cheese
¼ Onion finely minced
2 – 3 cloves Garlic minced
1 Egg
Fresh Oregano
Fresh Parsley
Fresh Mint (great if you are using lamb)
Fresh grated ginger
Chop and mince garlic and onion.
Grate parmesan cheese finely
Brown ground meat.
Add in chopped garlic and onion and finish browning meat.
Drain browned ground meat, garlic and onion in colander.
Chop or process fresh oregano and parsley, mint and ginger.
Add oregano and parsley to browned ground meat, garlic and onion.
Beat or whisk an egg and stir into mixture.
My nephew, Ryan made this soup the other night. It is good! I may prefer it served cold as I had some for breakfast. Awesome Bites, Ryan! Ryan used a full 1/2 cup of Sriracha sauce, I think it would be better a bit less spicy, so I reduced to 1/4 cup.
8 ears fresh sweet corn, husked
2 T Olive Oil
2 red bell peppers, seeded and diced
2 red onions, diced
5 cloves garlic, minced
6 cups chicken stock or vegetable if you prefer
1/4 cup Sriracha, plus more for garnish. (You can double this amount if you want the chowder to be smokin’ hot like Ryan’s. I prefer to let your guests add more.)
3 sprigs of fresh thyme
2 bay leaves
1 cup heavy cream
Salt and Fresh ground pepper
Smoked paprika, for garnish
torn leaves of fresh cilatro or flat-leaf parsley, for garnish
Roast 4 ears of corn over direct flame over gas burer until the corn kernels begin to blacken, turning every few minutes until all sides have roasted. After the roasted ears have cooled, cut the kernels from the cobs and reserve.
Heat oil in large Dutch oven over medium heat. Add the bell peppers and onions and cook until softened slightly, meanwhile cut the corn kernels from the remaining 4 ears of corn. Add the raw corn kernels and garlic and cook unitl the garlic is aromatic, 2 minutes. Add the stock, Sriracha, thyme, and bay leaves. Bring to a boil, then lower the heat and simmer for 45 minutes. Discard the thyme and bay leaves, then puree the hot liquid with a hand stick blender.
Warm the heavy cream in microwave for 30 seconds, then add to the chowder along with the roasted corn. Cook for 5 minutes until heated through. Do not boil.
Season with Salt and Pepper to taste. Ladle the soup into bowls and garnish.
STUFFED JALAPENOS
12 pickled jalapeno peppers
1 (3 oz.) pkg. cream cheese, softened
1/2 c. shredded sharp cheddar cheese (2 oz.)
1/4 c. sliced green onion (optional)
12 slices bacon
Rinse and drain jalapeno peppers. Slit lengthwise on one side; remove seeds and veins, leaving stem attached. (If you want them hot, leave the hot stuff inside!) Beat cream cheese until fluffy. Beat in grated cheddar cheese. Stuff each pepper with cheese mixture. Wrap with a piece of bacon. Use a tooth pick to hold the bacon on and keep them closed.
Grill until bacon is crisp and cheese is melted. We love ’em!
If you’re not in a grilling mood, pop them in the oven.
Bake in 450 degree oven until bacon is crisp about 10 minutes or until cheese melts. Makes 12.
Tip: Use disposable gloves when cutting and removing seeds from the jalapeno peppers.
3 pounds ground Chuck
3 pounds ground Tri-Tip or Sirloin
1.5 pounds ground Lamb (remove all visible fat prior to grinding)
1/4 cup A-1 sauce
1/8 cup Worchester Sauce
Mix together adding sauces. Sprinkle the burgers with Canadian Steak Seasoning. Grill.
Perfect with your favorite cheese, and homemade Brioche buns. Make the bread early in the morning. I made two batches which made 32 sandwiches for last night’s party. Grind the meat and mix together. Keep refrigerated until ready to grill. Make your sauces and toppings and maybe a bit of coleslaw and you have a party.
Yummy. Awesome Bites!
Varieties:
My favorite?
Onion Marmalade, Cheddar Burger
Cheddar Cheese, Balsalmic Onion Marmalade on homemade Brioche Buns!
Chipolte Orange Cheddar Burger
Chipolte Orange Mayonnaise
Bacon Jalapeno Popper Burger
Instead of the onion marmalade, top with a bacon Jalapeno Popper!
Salt & Pepper Calamari Burger
Top with Salt and Pepper Fried Calamari
Saracha Burger – For those that love spicy hot!
Top with a splash or Saracha Mayonnaise.
(1/2 cup mayonnaise and 1/2 cup Saracha Sauce)