Tag Archives: chipotle

Mussels in Spicy Tomato Sauce

22 Jul

I’ve had a hankering for seafood lately and decided this would be a good weekend to make an old classic (mango over soba noodles) and try out a new variation on a sauce for tasty, briny mussels. Normally, I opt for either Italian or Thai flavours with mussels but I came across a can of chipotles and decided I’d go Latin instead.

Fixin’s!

That’s the great thing about mussels: you can pretty much use anything that inspires you to make a delicious dinner!

Serves 2.

Ingredients

3 tb canola oil
3 garlic cloves, minced
1 medium onion, diced
2 c crushed tomatoes
2 chipotle peppers, diced
1 ts salt
1 ts black pepper
1 ts cumin
1 ts chili flakes
1/2 ts chili powder
1/2 ts oregano
2 lbs mussels, cleaned
1 handful cilantro, roughly chopped

Directions

1. In a large (and wide, if you have it) pot, heat the oil to medium and add the onion and garlic. Sauté 5 minutes.
2. Add in the tomatoes, chiptoles, salt, pepper, cumin, chili flakes, chili powder and oregano. Reduce heat, cover and simmer for 10 minutes, stirring occasionally.
3. Add in 3/4 of the cilantro. Taste and adjust as necessary. Simmer another 15 minutes.

Simmering away

4. Turn up the heat to medium and add in the mussels. Cover and let the mussels steam for 7-9 minutes. Shake the pot a couple of times, ensuring the lid stays on so no steam escapes.
5. Plate the mussels and sauce, discarding any mussels that did not open. Top with remaining cilantro and serve with crusty bread.

Mussels in Spicy Tomato Sauce

Cilantro-Chipotle Tilapia

1 Nov

Super easy and quick! (OK…most tilapia recipes are easy & quick, which is why I keep buying it…)

Serves 2.

Ingredients

2 tilapia filets
2 tb extra virgin olive oil
1 chipotle in adobo, diced (plus some of the sauce)
1 c cilantro leaves, chopped
1 tb water
1 ts cumin
1/2 ts each salt & pepper

Directions

1. Puree the chipotle, adobo sauce, cilantro, water, olive oil, cumin, salt and pepper. Adjust seasoning to taste. Add more liquid if it’s not thin enough.
2. Crank up the broiler, with the oven rack about 4 inches from the heat.
3. On a foil-lined pan, pour half of the marinade over the tilapia. Flip the fish over carefully and pour the rest of the marinade.
4. Broil six to nine minutes, depending on the thickness of the filets. (You’re better to go shorter than longer in this case. Overcooked fish…yuck.)
5. Serve with Tropical Salad and rice.

Side note: the tilapia goes beautifully with coconut rice with a little cilantro stirred in at the end of the cooking process.

He’s baaaaaaaaaack…

21 Oct

The Mexican food chain, Chipotle, is trying to set itself apart – and contribute to awareness of an important issue – by offering one of their most popular options, the burrito, at a significantly reduced price. The catch? You’ve got to come in on Hallowe’en dressed as, “a horrifying processed food product.” Check out their site: http://www.chipotle.com/en-US/fan-antics/boorito/boorito.aspx

Apparently they do this sort of promotion every year, but in the past they’ve asked people to come dressed as their *favourite* item on the menu. What brought this change about? This year they are working with Jamie Oliver and his “Food Revolution” program to promote healthier eating in North America. I have heard good things about the Chipotle franchise though I’ve never actually tried it. I’ve surfed through their website and it certainly appears that they are committed to providing food – not food-like products that only bear a passing resemblance to the animal from which it came.

It seems as though Oliver has found a way around looking sanctimonious in the eyes of Americans: all it took was a funny costume! If only he’d thought of that on his last adventure through the States which rattled a LOT of cages, especially in the blogosphere.  Teaming up with a popular fast food place that uses…y’know…actual food? Good plan. Exposing people’s food ignorance on national television? Not so much. I still stand by my belief that Oliver has excellent intentions, fame-whoring aside. He is using his celebrity to bring attention to the fact that the generation behind us is maddeningly – and frighteningly – unhealthy. He’s trying to help solve this problem and, evidently, has no qualms about looking like a doofus in the process. I like the “whatever works” attitude he’s adopted and this costume plan is similar to his demonstration for children in England, where he presented and blended up the ingredients of a chicken nugget. It was re-volt-ing. Nothing like a little dose of reality that even children can understand.

What do you think, readers? Do you think Oliver should hop back across the pond and keep to himself? Does teaming up with a fast food franchise decrease his credibility or is it a good idea to get the public’s attention?

(Mostly)Chinese Chicken Salad

27 Sep

Always on the hunt for new and interesting ways to make salad more than just lettuce. This recipe is a Bobby Flay creation, but I’m renaming it. He calls it “Chinese” but the chipotle puree tells me otherwise. I also added some diced red pepper to the salad, as it was in the fridge and I figured it couldn’t be bad in there!

I poached four chicken thighs in water with peppercorns & a dried ancho chili that I happened to have in my cupboard. (I poached them because I wanted that shredded texture that works best with poached chicken, as opposed to grilling or baking.) They took about 25 minutes in barely-boiling liquid. I then removed the skin and bones, shredding the rest with two forks. Delish. Leftover chicken from a roast would also work really well.

Serves 2-4.

Ingredients

1/4 c rice wine vinegar
2 tb smooth peanut butter
1 tb ginger, grated
2 ts chipotle puree
1 tb soy sauce
1 tb honey
2 ts sesame oil
1/3 c canola oil
1/2 Napa cabbage (or whichever cabbage you prefer)
1/2 head Romaine (or…y’know…whatever you’ve got!)
2 carrots, shredded
1 handful snow peas
1/4 c fresh cilantro, chopped
1 green onion, chopped
2 c chicken, shredded
1/2 c peanuts & mint, julienned

Directions

1. If you have not cooked chicken yet, fill a medium-large pot with water or stock. Bring to a boil and add in your chicken. Cook 25-30 minutes at a low boil.
2. In a small bowl, combine vinegar, peanut butter, chipotle puree, soy, honey, sesame oil & canola oil. Whisk until smooth.
3. In a large bowl, combine the cabbage, lettuce, carrots, snow peas, cilantro and green onion.
4. Toss the dressing into the salad and plate on large dishes. Add the chicken.
5. Top with peanuts & mint.

*If you poach the chicken, keep the broth that’s left. Skim the fat, let it cool and reuse for soups. If you’re not going to use it right away, toss the broth in the freezer. It’ll keep for quite a while.

%d bloggers like this: