CHIPOTLE CREAM
Provided by Chris Santos
Time 5m
Number Of Ingredients 0
Steps:
- Whisk 1/2 cup sour cream or Mexican crema, 1 minced canned chipotle in adobo, a pinch of ground ancho chile and 1/4 teaspoon kosher salt in a small bowl. (The cream can be covered and refrigerated for up to 8 hours.)
MESA GRILL'S PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE AND TOASTED PUMPKIN SEEDS WITH SPINACH, PEAR AND PANCETTA SALAD
Steps:
- Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
- For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp. Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend. Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat.
BROILED CHIPOTLE CHICKEN WITH CREAMY SPINACH
I adopted this recipe after Mean Chef (IHHDRO) left the site. His original comments were, "This is a very simple and delicious broiled chicken breast dish. It is from Rick Bayless. The flavor comes from the use of chipotles and creme fraiche." My original review stated, "Very easy, but wonderfully tasty meal. I used whipping cream, as creme fraiche is not available in my area. I also doubled the sauce and the spinach, as advised by *Shelly*. It was great. My only mistake was to add an extra chipotle to the mix...it was just a little spicy for my tastes, but my hubby had no complaints. There were no leftovers with this dinner." We have since made this many times and always enjoy it.
Provided by Ms B.
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Marinating the chicken: Combine the chopped canned chipotles with 2 tablespoons of the cream.
- Smear over the chicken breasts, cover and refrigerate for several hours, if time permits, for the chilies to season the chicken.
- Finishing the dish: Lay the chicken breasts in a broiler-proof baking dish just large enough to hold them comfortably.
- Set 6 inches below a very hot broiler and cook until richly brown, 4 to 5 minutes.
- Turn the breasts over, drizzle the remaining 1 cup plus 2 tablespoons cream around them and set under the broiler.
- Cook until the chicken is deep golden and no longer squishy feeling when lightly pressed, 4 to 5 minutes.
- Transfer the chicken to 4 warm dinner plates and keep warm in a low oven.
- Scrape the cream mixture into a medium-large (3- to 4- quart) saucepan and add the broth and the spinach.
- Bring to a boil over high heat and cook, stirring nearly constantly, until the spinach is wilted and the cream is reduced and thick, about 3 minutes.
- Taste and season with salt, then spoon around the chicken breasts and serve right away.
CHIPOTLE CREME FRAICHE
When you want to wake-up an appetizer, main dish, or side dish that is a Mexican dish, this takes food to another level that your tired old sour cream just can't do. Great as a dipping sauce or to top any Mexican dish such as fish tacos, burritos, nachos, enchilada pie, etc. Anytime you'd ordinarily use sour cream or whenever you want a more gourmet topping or dip, this is fast and easy and a crowd pleaser.
Provided by vegchef
Categories Sauces
Time 5m
Yield 16
Number Of Ingredients 2
Steps:
- Stir creme fraiche and chipotle peppers together in a bowl.n
Nutrition Facts : Calories 100.8 calories, Carbohydrate 1.1 g, Cholesterol 40 mg, Fat 11 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 7 g, Sodium 17.9 mg, Sugar 1 g
KABOCH SQUASH AND CHESTNUT SOUP WITH CHIPOTLE CRèME FRAîCHE
Provided by Patricia Yeo
Categories Soup/Stew Pepper Appetizer Bake Squash Port Red Wine Fall Chestnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- For chipotle crème frache:
- Combine Port, wine, chilies, and tomato paste in heavy small saucepan. Simmer over medium heat until reduced to thick paste, stirring often, about 12 minutes. Transfer to small bowl; cool. Fold in crème fraîche. Cover and chill at least 1 hour and up to 1 week.
- For soup:
- Preheat oven to 350°F. Brush baking sheet with oil. Place squash halves, cut side down, on prepared sheet. Bake squash until very tender, about 1 hour. Scoop squash from skins. Measure 6 cups squash and transfer to large pot (reserve any remaining squash for another use). Add broth and chestnuts to pot. Bring to boil over high heat. Reduce heat to medium-low. Simmer soup uncovered until chestnuts are very tender, about 30 minutes. Mix maple syrup into soup. Puree soup in batches in blender until very smooth; return to same pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
- Rewarm soup. Ladle into bowls. Top each serving with chipotle crème fraîche.
CHIPOTLE CREME FRAICHE
When you want to wake-up an appetizer, main dish, or side dish that is a Mexican dish, this takes food to another level that your tired old sour cream just can't do. Great as a dipping sauce or to top any Mexican dish such as fish tacos, burritos, nachos, enchilada pie, etc. Anytime you'd ordinarily use sour cream or whenever you want a more gourmet topping or dip, this is fast and easy and a crowd pleaser.
Provided by vegchef
Categories Sauces
Time 5m
Yield 16
Number Of Ingredients 2
Steps:
- Stir creme fraiche and chipotle peppers together in a bowl.
Nutrition Facts : Calories 100.8 calories, Carbohydrate 1.1 g, Cholesterol 40 mg, Fat 11 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 7 g, Sodium 17.9 mg, Sugar 1 g
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