Chipotle Honey Mustard Recipes

HOMEMADE CHIPOTLE-HONEY MUSTARD - RECIPE

Steps:

• To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
• Set the jar in a dry place overnight to let the seeds absorb the liquid, at least 12 hours. You will notice the seeds grow larger, but the mixture still looks like mustard seeds floating in liquid.
• Stir in the jalapeno pepper, chipotle peppers in adobo sauce and honey.
• Add to a food processor and process until smooth, or to your preference.
• Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.
• Enjoy!

CHIPOTLE HONEY MUSTARD

Steps:

• Simply combine all the above ingredients and blend using a small food processor or immersion blender - it's that easy!
• No appliances handy? No problem! You can either mince the peppers up and leave the sauce a little more textured or simply skip the chipotle peppers entirely and just use extra adobo sauce from the jar to whisk into your honey mustard. Start with a little and add extra to taste!

CHIPOTLE AND HONEY GLAZED RIBS

Steps:

• Heat oven to 400ºF.
• Place half the ribs in single layer on large sheet of heavy-duty foil. Mix mustard, pepper and honey; rub half evenly onto both sides of ribs. Bring up foil sides. Double fold top and both ends to seal packet. Repeat to make second packet. Place packets on baking sheet and bake 2 hours or until ribs are done.
• Heat grill to medium-high heat. Remove ribs from foil; discard foil. Brush ribs with barbecue sauce; grill 2 to 3 min. on each side or until lightly charred, turning occasionally. Serve with lime halves.

HONEY CHIPOTLE WING SAUCE GLAZE

Steps:

• Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
• Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.

CHIPOTLE HONEY ROASTED PEANUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
• Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
• Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

CHIPOTLE MUSTARD DIPPING SAUCE

Steps:

• With a whisk, mix all ingredients together well and serve.
• Combine all ingredients in a small saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled.

CHIPOTLE MUSTARD PORK TENDERLOIN

Steps:

• In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from pork. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., Heat reserved mustard mixture; brush over pork before serving. Sprinkle with peanuts if desired.

CHIPOTLE MUSTARD

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.

SPICY CHIPOTLE, HONEY, MUSTARD, GRILLED CHICKEN

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.

CHIPOTLE-HONEY GRILLED T-BONES

Steps:

• In a small bowl, combine the first 11 ingredients. Pour 1/2 cup marinade into a shallow dish. Add the steaks and turn to coat. Cover and refrigerate for up to 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with 1/2 cup reserved marinade. Serve with remaining marinade.