[CH] Chipotles
Leslie Duncan (duncan@vianet.on.ca)
Thu, 24 Sep 1998 12:32:32 -0400
Chic chipotles add smoky heat
By CATHY THOMAS
The Orange County Register
No wonder chipotle chilies are chic. Their deep, rounded heat leaves a
subtle smoky finish on the palate. A hint of smokehouse bacon without
the fat.
Some foodies taste the whisper of chocolate in chipotles
(chih-POHT-lays). They breathe soul into soup. Turn meatloaf into heat
loaf. Are an instant cure for bean, beef or broccoli boredom.
Chipotles -- red-ripened jalapeņos that have been smoked and dried --
are sold canned in adobo sauce or in dry form packaged in small
cellophane bags.
Canned chipotles are the easiest to find. They're sold at Hispanic
markets, specialty shops and some supermarkets. The cans are small,
usually about 7 ounces, crammed with as many as 18 chipotles swimming
in adobo, a puree of tomatoes, onions, vinegar and spices.
Most recipes call for one or two, not a whole canful. So, rather than
waste one precious chili (and to save a lot of time in
future recipes), I remove them all with a fork, leaving a thin layer of
adobo on each. I pop them in a mini-food processor (or blender) and
puree them (most recipes call for chipotles to be finely chopped or
pureed). One chipotle covered with sauce makes about 1 1/2 teaspoons of
puree.
I freeze the chipotle puree in one-tablespoon mounds on a cookie sheet
and store them in a zipper-style plastic bag. They're ready when I need
them. If I need less than a tablespoon, I cut off that portion and
return the rest to the freezer.
Dried chipotles are harder to find. Two good mail-order sources are
Melissa's World Variety Produce (1-800-588-0151) and Santa Fe Cooking
School (1-800-982-4688). To reconstitute, remove the stems and place
the chipotles in a saucepan with water to generously cover. Bring to a
boil; remove from heat and allow to soak for 20 to 30 minutes or until
tender; puree or finely chop.
Here are just a few ways to use chipotles. Remember, start with a small
amount. Then taste and add more to suit your lust for sizzle and smoke.
Chipotle, corn and shrimp soup: A beat-the-clock soup that tastes
like it took hours to prepare. In a large pot, combine three cups
nonfat milk, two baking potatoes (peeled and diced), one teaspoon
pureed chipotles and two 15-ounce cans creamed corn. Simmer until
potatoes are fork-tender, 12-14 minutes. Add 1 pound peeled and
deveined shrimp and cook two minutes. Season to taste with salt and
white pepper.
Dip that smokes: Add a dab of pureed chipotles to guacamole.
Perfectly ripened avocados already have a slight smoky flavor, so
chipotles complement them nicely.
Chipotle butter: In a food processor, blend half a cup (one stick)
butter, one teaspoon pureed chipotles, one teaspoon lime juice and one
teaspoon minced cilantro. Use plastic wrap to form into a tube and
refrigerate. Serve on corn on the cob and other vegetables.
Garnish with gusto: Stir one tablespoon pureed chipotles and a
squeeze of lime juice into one cup regular or reduced-fat sour cream.
Use it to garnish tacos, enchiladas or taco salad.
Frisky Caesar: Add one-half teaspoon chipotle puree to three-fourths
cup of your favorite Caesar dressing. Toss with romaine, using only
enough to lightly coat the leaves. Garnish with toasted sunflower or
pumpkin seeds.
Chipotle Baby Back Ribs
Simmering the ribs in broth ensures tender, juicy meat. Afterward,
chill the broth and remove the congealed fat; add chopped vegetables or
wontons and you'll have a delectable soup.
For the glaze:
1 to 2 tablespoons pureed chipotle chilies
3/4 cup orange juice
1/2 cup molasses
1/2 cup balsamic vinegar
1/2 cup hoisin sauce
1/2 cup reduced-sodium soy sauce
1 teaspoon salt
For the ribs:
3 1/2 to 4 pounds pork baby back ribs, cut into 4-rib segments
2 to 3 quarts chicken broth
1/4 cup chopped cilantro
2 tablespoons minced fresh ginger
3 large cloves garlic, minced
To finish:
2 tablespoons lime juice
Lime slices to garnish
In a medium bowl, combine all glaze ingredients; stir to blend. Set 1
cup of glaze aside to pass at the table.
Place ribs in a large pot or Dutch oven; add enough chicken broth to
barely cover (usually 2 quarts is enough). Add cilantro, ginger and
garlic; bring to boil. Reduce heat to a gentle simmer; simmer 30
minutes or until meat is tender. Remove ribs and place on a jelly-roll
pan; generously brush both sides with glaze.
Heat grill to medium. Grill ribs, basting and turning often, until
heated through, well glazed but not blackened, about 10 minutes.
Add lime juice to the reserved glaze and heat. Place ribs on platter.
Garnish with lime slices and sprigs of cilantro. Pass reserved glaze to
spoon over ribs. Makes 6 to 8 servings.
Per serving: 372 calories, 22.2 grams fat, 8 grams saturated fat, 86
milligrams cholesterol, 907 milligrams sodium, 54 percent calories from
fat. Analysis by The Orange County Register.
Orange and Chipotle-Marinated Fish Fillets
Grated zest of 1 orange
1/3 cup fresh orange juice
2 tablespoons fresh lime juice
1 chipotle chili in adobo sauce, minced
1 large clove garlic, peeled and minced
1 1/2 pounds snapper, flounder or other lean, white fish fillet, cut
into 4 serving pieces
1/8 teaspoon salt
Combine the orange peel, orange juice, lime juice, chili and garlic in
glass pan. Add fish, cover and refrigerate 1 hour.
Preheat oven to 450 degrees. Discard marinade and arrange fish on
baking sheet. Sprinkle lightly with salt and bake 10 minutes per inch
of thickness, until just cooked through. Makes 4 servings.
Per serving: 166 calories, 33.1 grams protein, 1.4 grams fat, 1 percent
calories from fat, 3.4 grams carbohydrates, 210 milligrams sodium, 79
milligrams cholesterol. Analysis by The Seattle Times.