ORANGE CHIPOTLE SAUCE
Provided by PepperScale
Time 10m
Number Of Ingredients 11
Steps:
- Using a blender or food processor, process all ingredients until smooth. Add additional chipotle powder and/or cayenne pepper powder, to taste and heat preference. Stir well.
- Use immediately as a marinade for grilled chicken or pork or as a dipper.
ORANGE-CHIPOTLE SHRIMP
Steps:
- In a zip-top bag, combine one-third of the garlic, the olive oil, a large pinch of salt and pepper, and the shrimp. Marinate for 1 hour in the refrigerator.
- Meanwhile, add the remaining garlic, the orange juice and chipotle to a saucepot over medium heat. Bring to a boil and cook until reduced to a thin glaze, 10 to 13 minutes. Remove from the heat and let cool slightly.
- Heat a grill pan over medium-high heat. Remove the shrimp from the marinade, letting the excess drip back into the bag; discard the marinade. Place the shrimp on the hot grill pan and cook until opaque on both sides and grill marks appear, about 2 minutes per side.
- Remove the shrimp to a bowl, add the orange glaze, cilantro and lime juice, and toss to coat. Transfer to a serving platter and serve with baguette slices.
CHIPOTLE-ORANGE CRANBERRY SAUCE
My family prefers traditional dishes on Christmas, but I like to add in a few of my own unique creations. With brown sugar, cinnamon and chipotle powder for a little kick, this cranberry sauce will earn a permanent spot in your holiday lineup. -Chris Michalowski, Dallas, Texas
Provided by Taste of Home
Time 15m
Yield 1-3/4 cups.
Number Of Ingredients 6
Steps:
- Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Place zest and orange juice in a large saucepan. Add remaining ingredients., Bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer; cook, uncovered, until berries pop, 5-7 minutes, stirring occasionally. Remove from heat., Transfer to a small bowl; cool slightly. Refrigerate, covered, until cold.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 2g fiber), Protein 0 protein.
BIRD'S ORANGE CHIPOTLE BBQ SAUCE
If you like sweet with lots and lots of heat, this is a great sauce. I created this for Buddha and my nephew, since they never seem to get enough 'fire' for their tastebuds. Serve your grilled meat with ranch dressing at the table for a wonderful new level of flavor. (It's also great for your guests who need the heat turned down). Enjoy :)
Provided by 2Bleu
Categories Sauces
Time 30m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Using a small food processor or an immulsion blender, mix all ingredients well. Simmer over low heat in a small saucepan until reduced and thickened to your liking, about 20-30 minutes.
- Grill chicken, pork, ribs, or even burgers. Brush with sauce the last 5-10 minutes of cooking.
ORANGE-CHIPOTLE CHICKEN
Big on flavor and easy on the cook's time, this orange-chipotle chicken recipe is appealing. The sweet-yet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice. —Cittie, Tasteofhome.com Community
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 324 calories, Fat 8g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 414mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 35g protein.
SMOKEY CHIPOTLE ORANGE BARBECUE SAUCE
I came up with this delicious barbecue sauce trying to keep in mind what I could have on hand in the pantry or in the freezer in a pinch. Use this as a finishing sauce (not a marinade) during the last 7-10 minutes if grilling or the last 30 minutes if cooking in the oven.
Provided by Karens Krazy Kitchen
Categories Chicken
Time 45m
Yield 2 1/2 cups, 1 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients and puree in a food processor and blend until smooth. Bring to a boil in a tall saucepan, drop to a low simmer and cook, stirring often, until thick, about 30 minutes.
- Two chipotle make this lightly smokey and spicy. Use more if you like things spicy! Freeze the left over chipotle from the can in a covered ice cube tray or pressed flat in freezer safe plastic wrap for future use.
- Freeze the left over fresh ginger washed, air dried, not peeled and cut into one inch pieces. When you need 2 tsps, just take out an inch, let it defrost in a small bowl and squeeze out the juice. Fantastic!
- This is enough to cover one whole chicken or 2 baby back ribs with some sauce left over for those who want a little more -- .
BROILED DUCK BREASTS WITH ORANGE CHIPOTLE SAUCE
Categories Duck Broil Quick & Easy Lime Orange Hot Pepper Cinnamon Maple Syrup Gourmet
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Make sauce:
- Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 1 cup, 30 to 40 minutes. Let stand while duck broils.
- Prepare duck:
- Remove rack of a broiler pan, then add 1 cup water to broiler pan and replace rack. Preheat broiler with pan 5 to 6 inches from heat.
- Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife (do not cut into meat), then sprinkle all over with salt and pepper. Broil duck breasts, skin sides down, 4 minutes for Long Island duck or 8 minutes for Muscovy, then turn over and broil until thermometer inserted horizontally into center of a breast registers 130°F (see cooks' note, below), 8 to 10 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes. Add any juices accumulated on cutting board to sauce and simmer until slightly thickened, 1 to 2 minutes.
- Holding a sharp knife at a 45-degree angle, cut each duck breast into thin slices and serve with sauce.
GRILLED LOBSTER WITH ORANGE CHIPOTLE VINAIGRETTE
Categories Blender Backyard BBQ Orange Basil Lobster Hot Pepper Grill Chill Grill/Barbecue Gourmet
Yield Serves 8
Number Of Ingredients 10
Steps:
- Bring a large kettle (at least 8-quart capacity) three fourths full of water to a boil for lobsters.
- In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt, and sugar until chipotles are chopped fine. With motor running add oil in a slow stream. Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered. Bring vinaigrette to room temperature before serving.
- In boiling water partially cook lobsters, 2 at a time, over high heat 3 minutes and transfer with tongs to a colander to drain and cool. (Make sure water returns to a full boil before adding each batch of lobsters.)
- When lobsters are cool enough to handle, remove tails and claws and discard bodies. With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired. Lobsters may be prepared up to this point 1 day ahead and chilled, covered.
- Prepare grill.
- Grill claws, in batches if necessary, on a rack set 5 to 6 inches over glowing coals, turning occasionally, until liquid bubbles at open end, 5 to 7 minutes, and transfer to a platter.
- Stir basil leaves into vinaigrette and reserve 1 1/4 cup in a small pitcher. Brush meat in lobster tails with some vinaigrette. Grill tails, meat side down, in batches if necessary, 3 minutes. Turn tails meat side up, brushing with more vinaigrette, and grill until juices are bubbling and meat is plump and opaque, 3 to 5 minutes. Transfer tails to platter. Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered.
- Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs.
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