Tag: chipotle in adobo
Mango and Nectarine Chutney
I love this chutney! It is very versatile- it is fabulous with pork or chicken- even duck! I served this with scallops for a get together. It worked out really well since all I had to do was cook the scallops for the big crowd and the condiment was all set in advance- I made it the previous night.
The chutney has a great flavor, especially with the nectarine and mango. Although these fruits are quickly going out of season, there is still some time to make this delectable condiment. The fruit doesn’t have to be very ripe, since it will be cooked down with honey and lots of other spices and fresh herbs.
One of the other reasons this chutney is so versatile is because it has flavors from a few different cuisines. Thyme and rosemary remind me of Italian food; chipotle in adobo sauce reminds me of Southwestern cuisine; and cumin seeds yell Indian cuisine.
For the fall, the same spices can be used with a mixture of apples and pears. I think it would great on top of burgers or with a roast chicken. Even a simple cheese quesadilla will taste great topped with the chutney. I guess my point is to have this in your fridge at all times- it is very convenient and helps to serve a quick meal when you are in a rush!
- 1 large mango, peeled and chopped
- 2 nectarines, chopped
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon cumin seeds, roasted and ground
- 1 teaspoon chipotle in adobo sauce, just the sauce if you don’t want the chutney too spicy
- Salt
- 1 tablespoon honey
- 1 cup pineapple juice
In a wide frying pan, heat the olive oil. Add the onion and garlic and sauté for 2-3 minutes on medium heat. Add the rosemary, thyme, cumin seeds, chipotle in adobo, mango and nectarines. Mix well and add the salt, honey and pineapple juice. Bring to a boil and simmer for about 30 minutes till the fruit is soft and the sauce is thick. Check for seasonings.
Roasted Tomatoes, Chipotle and Mango Salsa
Here we go with using mangoes again! I can’t help myself- I have so many of them in the house that I feel the need to use them constantly. The good thing is that they are so versatile. I can use them for sweet and savory dishes.
We were having people over and I wanted to serve chips and salsa before the meal. I normally buy the really spicy one from Trader Joes, but my husband doesn’t enjoy it since he does not eat very spicy food. For me the spicier the better.
I remember when I was younger and first came to the States, we used to go to a Mexican restaurant, Chi Chi’s. They would give a big bowl of salsa with chips- it was spicy and delicious. We were also able to find big, huge bottles of Chi Chi’s salsa in Costco. I remember buying tons of it during college- that used to be my late night snack. Since then, salsa has come a long way- there are so many different kinds out there. I remember when I realized how easy it was to make your own- who knew??
In the summer, salsa and chips is my ‘go to’ appetizer. Since most of the entertaining is done outdoors- it’s perfect to serve with a cold beer while the grilling is going on. In the colder months my usual appetizer is a great looking tray of cheese and olives with some grapes, etc- I think when one is entertaining, simplicity is the key .
In this case, I decided to roast the tomatoes and add some chipotle in adobo sauce. I added just the sauce and not any of the peppers- I was being kind to my husband! Just the sauce gives the dish enough smokiness and heat. I added the mangoes to balance the salsa off- I love the idea of having something sweet, savory, tangy and spicy in the same bite. It was delicious with chips. I am planning to make it again as a sauce for fish or shrimp- I think the flavors would go really well.
We enjoyed the salsa and chips with beer and a white wine while the kids played in the backyard- how great are the summer months!!
Ancho Chili Cod with a Red Bean and Mango Salad
This red bean salad was the third dish we made for the cooking class. The recipe came about in my attempt to keep up with the number of mangoes ripening in my kitchen. I wanted to eat a refreshing salad that included mangoes. I decided to pair it with red beans- first because it’s good to have protein in the salad and second because I like the red color against the mangoes. I had a few vidalia spring onions (they look like regular spring onions but are much bigger) but regular spring onions will work as well. They gave the salad a soft onion flavor. I also added an orange pepper- for it’s crunch and lovely color- we used a yellow one for the cooking class- all the different colors look gorgeous together. Cilantro added the much needed bright green color. The feta was a last minute addition- not sure what prompted me but I have to say, it was a brilliant one! The creamy and salty flavor goes very well with the sweet mangoes and peppers. I decided to make the dressing with the mango pineapple juice I had in the fridge- now I am not a big juice person- but this juice is absolutely delicious! I buy it once in a while from Whole Foods since it is quite expensive. During the cooking class I juiced a large fresh navel orange and it was just fine. Lime juice and honey added the much needed sweet and sour taste and balanced the flavors out. I added one of my favorite ingredients to the dressing- chipotle peppers in adobo sauce. It adds great smoky and spicy flavor to any dish- I use it in marinades and sauces all the time- it’s delicious.
For the class I paired this salad with the malai chicken and the vegetable korma– but when I was testing the recipe, I paired it with some fish. There is nothing simple, quick and healthier to eat than a nice fillet of fresh fish! I decided to pan saute the fillets of cod and serve simply with- salt, lime juice and a little burst of a smoky flavor- ancho chili powder– I used this particular spice since it echoed the flavor of the adobo in chipotle but was not as spicy. Overall a very healthy meal- my daughter devoured the fish- I didn’t add the ancho powder for her. I gave her some roasted corn on the side- as she does not like anything too tangy- so the salad didn’t appeal to her at all- but she couldn’t get enough of the fish!!!
- 1 pound or 3-4 fillets of Cod
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 2 teaspoons ancho chili powder
- Juice of one lime
Drizzle the olive oil on the fish and then sprinkle with salt, ancho chili powder and limejuice. Heat a non-stick frying pan and cook the fish on high heat. Turn the fish after 3 minutes or till the side is golden brown. Cook the other side for another 3-4 minutes depending on how thick the fillets are.
Red Bean and Mango Salad
- 20 ounces can of red beans
- 2 spring Vidalia onions, chopped including the green part
- 1 orange or red peppers, chopped
- 2 mangoes peeled and chopped
- ½ cup cilantro, chopped
- 1/3 cup feta cheese, crumbled
Vinaigrette
- Juice of 2 limes
- ¼ cup mango pineapple juice (pineapple or orange juice can be used)
- 1 tablespoon olive oil
- 2 teaspoons honey
- 1 teaspoon ground roasted cumin
- 1 teaspoon chipotle in adobo sauce (use more if you like spicy)
- Salt to taste
Add the limejuice, mango pineapple juice, honey, roasted cumin, adobo sauce and salt to a small bowl. Whisk the olive oil until the vinaigrette is emulsified. Keep aside.
In a large bowl, add the red beans, Vidalia onions, red peppers, mangoes, cilantro and feta. Add the vinaigrette and check for seasonings.
Citrus Shrimp Tacos and Rice with Pineapple Salsa
I love celebrating Cinco de Mayo! Contrary to popular belief, it is not the Mexican independence day- in fact it is celebration of the Mexicans defeating the French in the battle of 1862.
I love mexican and southwestern flavors including lime, cilantro, avocados and peppers. I guess the bold flavors remind me of Indian food- and that is probably why I love Thai food so much!
In this case, I wanted to make tacos with shrimp- especially since my daughter loves them both! Any meat including chicken, beef or pork can be substituted. The citrus marinade is quite versatile so no matter what you use, the tacos will be delicious! The accompaniments are quite important- you can use your favorites. This dish is great to make for a crowd- everyone can make their own with their favorite accompaniments. I thought of making a regular salsa with tomatoes, etc but decided to do something different and make a pineapple salsa instead. The tangy flavor in a pineapple lends itself to a delicious sweet and sour salsa. It was yummy with the tacos and the spanish rice. Now I took a little help from the store and used a boxed rice mix. It works really well since I modified it to my taste and saved some time. I added fresh peppers, onions,cilantro and lime juice- they all helped with enhancing the flavor- it really doesn’t taste like it’s from a box!
I would serve the meal with a delicious white wine or a frozen margarita or maybe a yummy citrusy mojito! I haven’t had those in a long time. I will post a recipe soon- just as soon as the mint starts to grow in my back yard and my husband gets busy mixing those drinks he does so well! Happy Cinco de Mayo- hope you eat and drink well with your family and friends- nothing better than that!!
Tacos
- 1 pound shrimp
- 2 tablespoons olive oil
Marinade
- 3 blood oranges, juiced (substitute with navel oranges)
- 1 lime, juiced
- 1 teaspoon salt
- 1 teaspoon ancho chili powder
Mix all the ingredients and marinate the shrimp for 3-4 hours.
Take the shrimp out of the marinade (keep the marinade to add to the shrimp later). In a wide frying pan, heat the olive oil. Add the shrimp and cook till pink, 3-4 minutes. Take the shrimp out and add the reserved marinade and cook on high till it thickens. Add the shrimp to the sauce and keep aside.
Taco Accompaniments
- 6-8 small tortillas, heated on a non-stick frying pan
- 1 avocado cut into ½ inch wedges- keep aside with 1 teaspoon salt and juice and zest of one lime
- 1 large onion, sliced thin- cook in a frying pan with 1 teaspoon oil. Cook till golden brown. Add salt and keep aside.
- ½ cup queso fresco, crumbled
- ½ cilantro, chopped
Assemble each taco with shrimp and sauce. Top with an avocado slice, slice onion, queso fresco and cilantro. Serve with Spanish rice and pineapple salsa.
Spanish Rice
- One store-bought package of Spanish rice
- Chicken broth, amount according to the package directions
- 1 tablespoons olive oil
- 1 teaspoon garlic, minced
- ½ cup onion, chopped
- ½ cup any color bell pepper, chopped
- ½ cup cilantro, chopped
- 1 lime, juiced
In a deep heavy pan heat the olive oil. Add the onions and the garlic and the bell pepper.
Saute for a minute and add the spice packet. Saute for another minute and add the rice. Saute for an additional minute and add the amount of broth indicated on the package. Once the rice is cooked, add the cilantro and lime juice.
Pineapple Salsa
- 1 cup fresh pineapple, coarsely chopped
- ½ orange pepper, chopped
- ½ cup green onion, chopped
- ½ cup cilantro, chopped
- 1 lime, juiced
- 1 tablespoon honey
- ½ teaspoon adobo sauce
- 1 teaspoon salt
In a small bowl mix all the ingredients. Let it sit for 30 minutes and serve with chips, tacos or fish.
Smoky Hummus
I really enjoy hummus, especially all the different flavors that are out there. It a delicious accompaniment with vegetables, chicken, fish or even with some pita and a salad- it’s a complete meal! My husband loves it with a warm tortilla or on a piece of toast for breakfast. In the past I have always purchased it from the super markets but since I was hosting a book club, I decided to make it at home. I already had plenty of tahini leftover from the baba ganoush I made last week and I had plenty of canned chickpeas as well- so I was all set. A neighbor had offered her Mom’s recipe and I was thrilled because you know one can’t go wrong with a Mom’s recipe! I modified it to my taste, of course! I like things spicy, especially if they have a smoky aspect to them. When I was thinking about making hummus, chipotle in adobo came to mind. I love the flavor the smoked jalapenos impart in all the dishes. I decided to pair it with smoked paprika- which I consider a magic ingredient- it brings any ordinary dish to another level. It is great in stews, soups and potatoes. I make a citrus chicken where the main ingredient is smoked paprika- it’s delicious. The smokiness reminds me of eating tapas!
In this case, I served the hummus with pita chips. Mostly we have it with fresh veggies or spread thick on a nicely toasted piece of baguette topped with a fresh ripe tomato- it is out of this world.
- 2 cans chickpeas, drained, liquid reserved
- 3 teaspoons salt
- 5 garlic cloves
- ½ cup tahini (sesame paste)
- Juice of 3 lemons
- Zest of 3 lemons
- 3 tablespoons extra virgin olive oil- plus more for drizzling
- 4 tablespoons water or liquid from chickpeas
- 1½ teaspoons smoked paprika
- 1 chipotle pepper in adobo sauce (use more if you like it more spicy)
- Sprinkle of sweet paprika
Process all the ingredients in a big processor until the hummus is coarsely pureed. Add more liquid if needed.
Serve with a drizzle of extra virgin olive oil and a sprinkle of paprika.