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Posts Tagged ‘chipotle’

 

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Ingredients
8 cups good quality chicken stock or broth
1 cup short grain starchy rice
2 large shallots, or 1 medium onion diced
1 bay leaf
2 large fresh eggs
1 pound chicken breast cut in 1″ dice
1/3 cup fresh squeezed lemon juice
1/3 cup + 2 tablespoons SOOC Cayenne Chili Olive Oil (or Chipotle Olive Oil)
copious amounts of fresh cracked pepper
sea salt to taste

Directions
In a large stock pot, heat 2 tablespoons Cayenne Chili Olive Oil over medium heat.  Add the diced shallots and sauté until soft, approximately 2 minutes.  Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender, and the soup is slightly thickened.

In a heat proof bowl whisk together the eggs and lemon juice.  Add one cup of hot stock to the egg and lemon mixture whisking constantly.  Add the egg and lemon mixture back in to the stock pot while stirring constantly.  The soup will instantly thicken and become somewhat creamy.  Simmer for an additional minute over medium heat stirring constantly.

Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired.

Serve each bowl with a healthy drizzle of Cayenne Chili Olive Oil

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jambalayaIngredients:

2 lbs skinned and boned chicken breast (cut into 1 inch cubes)

1 tsp sea salt

¼ tsp fresh ground black pepper

3 Tbsp SOOC Garlic Olive Oil

2 Tbsp SOOC  Hojiblanca Olive Oil (or any natural EVOO)

2 lbs cooked ham (cubed into 1 inch cubes)

5 cloves garlic (chopped)

2 medium chopped white onion

1 green bell pepper (chopped)

1 red bell pepper (chopped)

3 (14.5oz) petite diced tomatoes

2 ½ cups chicken broth

4 green table onions (chopped)

2 Tbsp chopped fresh parsley

2 C uncooked long grain rice

2 tsp dried basil

1 tsp dried thyme

¾ tsp cayenne ( or ¼ tsp more if you like spicy)

2 lbs peeled and deveined raw shrimp

Directions:

  1. Heat the garlic olive oil in a large Dutch oven over medium heat.
  2. Add chicken breast and sauté’ until no longer pink and then remove to a separate dish
  3. Heat Hojiblanca Olive oil and add onions, bell peppers and garlic; sauté until beginning to soften
  4. Add chicken back in along with tomatoes and their juices, ham, and spices
  5. Bring to a boil while gradually stirring in rice and shrimp; cover pot
  6. Reduce heat to medium low; simmer until rice is tender and most liquids are absorbed, about 25 minutes.
  7. Season with salt and pepper and if you desire my kick sprinkle with powdered cayenne.

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Aioli
Chipotle-Lime Aioli
Ingredients:
  • 1 cup SOOC Chipotle Olive Oil
  • 2 large egg yolks at room temperature**
  • 2 garlic cloves, smashed
  • 2 teaspoons sea salt
  • 1 tablespoon fresh lime juice
Directions:
  1. In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice.  Process until well combined.
  2. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.
  3. Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.

**This recipe contains raw egg yolks.  If you have a compromised immune system, you can use pasteurized eggs for this recipe.

coleslaw.jpg
Spicy Jalapeno-Chipotle Lime Coleslaw
Ingredients:
  • 1 medium head of cabbage shredded
  • 1 recipe for Chipotle-Lime Aioli
  • 1 large jalapeno, seeded, de-ribbed and finely minced
  • 1 bell pepper, seeded, de-ribbed and finely minced
  • 1/3 cup finely shredded red onion
  • 1 tablespoon lime juice
  • Salt and fresh ground pepper to taste
Directions:
Combine all the ingredients in a large bowl and refrigerate for at least one hour.

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Hummus and chips
Ingredients:
  • 1-2 Jalapeno pepper, roasted & seeds removed
  • 1 1/2 Cups chickpeas (if using canned, drain & rinse)
  • 1/4 cup tahini (sesame paste)
  • 2 Tablespoons honey
  • 1/3 Cup SOOC olive oil (suggest either the Harissa or Chipotle Olive Oil)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 Tablespoons ice water
Directions:
To roast peppers: remove core and seeds from peppers and slice. Lay on a baking sheet and preheat the broiler in your oven. Place under the broiler skin-side up until skins are completely charred and black- this took about 10 minutes. Just check every 2 minutes or so. Immediately remove peppers from oven and using kitchen tongs, quickly place them in a Ziploc bag then seal it. Set aside for 20-30 minutes. Remove peppers from the bag and peel the skin off to discard. It is okay if a little bit of char remains as it adds to the flavor.
Add the chickpeas to the bowl of your food processor and blend until they are pureed. Add the tahini, honey and jalapeno, and blend until combined, scraping down the sides if needed. Stream in the olive oil with the processor running and continue to blend until the hummus is smooth. Add the salt and pepper, blend a bit more. With the processor running, stream in the ice water and blend until smooth. Serve with tortilla chips.

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Black Bean Corn Salsa

Ingredients:

  • 2 Cups fresh or thawed frozen corn
  • 1 15 oz. can of Black Beans
  • 1 Red Pepper, diced
  • 1 Red Onion, diced
  • 1/2 Cup Fresh Cilantro, chopped
  • 1-2 Jalapeno Peppers, sliced
  • 1/4 Cup SOOC Extra Virgin Olive Oil (Harissa, Chipotle, or Cayenne Chili)
  • Juice from 2 limes
  • 1/2 tsp. Salt

Directions:

  1. Drain and rinse the black beans, and place in a large bowl.
  2. Add fresh or thawed corn, red pepper, red onion, cilantro, jalapeno peppers, Olive Oil, lime juice and salt.
  3. Still well and serve with tortilla chips

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Ingredients: 7bcf3a5c-f846-45da-b3db-9d73c6398c69

  • 3 Tbsp SOOC Chipotle Olive Oil½ cup of chopped red onion
  • 2 lbs of ground beef or ground turkey
  • 1 ¼ cups of canned tomatoes
  • 4 cups of canned black or kidney beans
  • ¾ tsp of sea salt
  • 1 bay leaf
  • 2 Tbsp of chili powder

Directions:

Start off by sautéing the chopped onions in SOOC Chipotle Olive Oil. Add the ground beef or ground turkey and stir until meat is browned. Add tomatoes and beans. Stir in sea salt, bay leaf and chili powder. Bring mixture to a boil. Reduce to low heat and simmer, stirring occasionally for 1 hour.

Serve with fresh grated cheddar cheese and sour cream.

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INGREDIENTS: 

1 Large Butternut Squash

1 Medium Onion

2 Cloves Garlic

2 Tablespoons SOOC Chipotle Olive Oil

Sea salt and fresh ground pepper to taste

½ Teaspoon Cinnamon

3 Cups Chicken Broth
DIRECTIONS:

Cut the squash in half and remove the seeds. Cook the squash by roasting in the oven at 350 degrees until fork tender.

Heat the chicken broth in a sauce pan and simmer on low heat until needed.

Peel and cut the onion and garlic into small dice. Sauté in the SOOC Chipotle Olive Oil until tender and soft.

Scoop out the pulp from the squash and place it into a food processor along with the onions and garlic and half the chicken broth.

Puree until smooth, adding additional broth as needed.

Once you have a smooth mixture, return the squash to a saucepan and keep warm.

Season your soup with cinnamon, salt and pepper.

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Recipe:

penne with brussel sprouts2 Tablespoons Harissa olive oil (Chipotle, Garlic or Natural Olive oil can be used!)
1 small red onion, thinly sliced
1 pound Brussel sprouts—trimmed, loose outer leaves reserved and sprouts thinly sliced
1 long red fresh chile—halved, seeded and sliced crosswise 1/4 inch thick
1 teaspoon chopped thyme
Salt and freshly ground pepper
1/2 pound Penne Rigate
4 ounces Gorgonzola cheese crumbled, preferably dolcelatte (a milder or soft cheese)

1. In a large, deep skillet, heat the olive oil. Once hot add the onion and cook over moderately high heat, stirring for 3 minutes. Add the sliced Brussel sprouts, chile and thyme and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the sprouts are just tender, about 3 minutes. Add the reserved sprout leaves, cover and remove from the heat.

2. Meanwhile, in a large pot of boiling, salted water, cook the Penne until al dente. Drain, reserving 3/4 cup of the pasta water. Add the penne to the skillet along with the 3/4 cup pasta water and cook over moderate heat, stirring to coat the pasta with the vegetables. Season with salt and pepper to taste. Transfer the pasta to bowls, top with the Gorgonzola and serve right away.

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3 pounds kale, any variety (about 4 large bunches),

thick bottom stems and center stems cut away and discarded

¼ cup Chipotle Extra Virgin Olive Oil

1/2 cup finely chopped shallots (about 2 large)

4 garlic cloves, minced

2 tablespoons drained capers, chopped

Coarse kosher salt

Bring extra-large pot of salted water to boil. Add kale and cook until almost tender, about 8 minutes. Drain. Rinse kale under cold running water. Drain again. Coarsely chop kale. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Heat Chipotle Extra Virgin Olive Oil in large pot (preferably nonstick) over medium heat. Add shallots and sauté until tender but not brown, about 3 minutes. Add garlic and capers; stir 1 minute. Stir in kale and sauté until tender and heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer kale to large bowl and serve.

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Serves 6
Ingredients

2 pound boneless skinless turkey breast cut into “turkey tenders”
1 medium yellow onion, peeled and quartered
6 cloves garlic, peeled and smashed
1 sprig fresh oregano
¼ cup packed chopped cilantro
Mexican rice, accompaniment
Chopped cilantro leaves, for garnish
corn tortillas on the side
Mole Sauce:
8 dried ancho chilies, stemmed and seeded
4 pasilla chilies
1 quart chicken stock
5 tablespoons Stillwater Olive Oil Co. Chipotle Extra Virgin Olive Oil
4 tablespoons pumpkin seeds
1 medium yellow onion, diced
3 cloves garlic, crushed
1/2 cinnamon stick, broken into pieces
3 black peppercorns
1/2 teaspoon coriander seeds
1/2 corn tortilla, torn into small pieces
1/3 cup Stillwater Olive Oil Co. Dark Chocolate Balsamic Vinegar
3/4 teaspoon salt

    Directions
    In a large pot, place the turkey, quartered onion, garlic, oregano, and cilantro. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the turkey is just cooked through, 20 to 30 minutes.  Reserve the poaching liquid. In a large heavy dry skillet, toast the chilies to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree the mixture, adding poaching liquid as necessary, to consistently blend.
    In a large skillet or sauté pan, heat 1 tablespoon of Chipotle Olive Oil over medium-high heat. Add the toasted pumpkin seeds.   Stir until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chilies. Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender. Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chili soaking liquid (or chicken stock) to purée to a paste. To the skillet, heat the remaining 3 tablespoons oil over medium heat.
    Add the paste and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the Dark Chocolate Balsamic Vinegar, salt, and bring to a boil. Reduce the heat, and cook, stirring, to incorporate. Add the cooked Turkey and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, while basting the turkey occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.
    To serve, spoon the rice into the center of a large platter. Arrange the turkey and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.
    Serves 6

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