Albondigas en Salsa Chipotle (Chipotle Meat Balls)

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This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

4 chipotle chiles in adobo, chopped fine
1 small white onion, chopped
5 medium tomatoes, chopped fine
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup finely chopped fresh cilantro
1 cup beef broth
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound ground pork
1 pound ground beef
1/2 cup bread crumbs
1/2cup milk
2 eggs
1/4 cup finely chopped onion
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Instructions

In a saucepan, combine the chipotles, onion, tomatoes, carrots, celery, cilantro, broth, and salt and pepper and cook, uncovered, over medium heat for 10 minutes. Reduce the heat to simmer and cook for 30 minutes.

While the sauce is cooking, combine the remaining ingredients in a bowl, mix well, and fashion into meat balls. Bake the meatballs in the oven for 20 minutes at 350 degrees F. Remove, drain, and add them to the chipotle sauce. Simmer in the sauce for 20 minutes, and serve.

Chipotle-Pumpkin Seed Butter

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A Recipe From:

Soaked, Slathered, & Seasoned

A Simple Guide to Flavoring Food for the Grill

 


by Elizabeth Karmel

Ingredients

1/2 cup (1 stick) unsalted butter, softened

1 small chipotle in adobo, drained and finely chopped (about 1 tablespoon)*

3 tablespoons lightly toasted green pumpkin seeds (pepitas)

1/2 teaspoon ancho chile powder

Pinch ground cinnamon

1/2 teaspoon sea salt or fleur de sel

 

Chipotle-Pumpkin Seed Butter

 

Instructions

In a medium bowl, mash or stir the butter with a fork until it is smooth and slightly fluffy. Add the chipotle, pumpkin seeds, ancho chile powder, cinnamon, and salt. Mix together, mashing with the back of the fork to make sure all the ingredients are incorporated. Mix well. Taste for seasoning and adjust if desired.


On a piece of plastic wrap or parchment, drop the butter in spoonfuls to form a log. Roll the butter in plastic wrap and smooth out to form a round log about 1 1/2 inches in diameter. Refrigerate until hard and easy to cut into pieces. The butter will keep, tightly wrapped, in the refrigerator for up to 1 week and in the freezer for up to 1 month.


Blueberry Chipotle BBQ Sauce

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This sauce is designed for poultry of all kinds–not only grilled chicken, but also cornish game hens, duck, and smoked turkey.

Ingredients

  • 3 cups fresh  blueberries, crushed

  • 1 ½ cups white vinegar

  • ½ cup brown sugar

  • 2 tablespoons. Worcestershire sauce

  • 1 teaspoon white pepper

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • ½ teaspoon ground cloves

  • ½ teaspoon chipotle powder, or more to taste

  • 1 bay leaf

Instructions

Blend the ingredients and cook together in a saucepan. Bring to a boil, reduce heat and simmer for about 8 to 10 minutes. Best served at room temperature or warm. Remove the bay leaf before using.

Chipotle Twice-Baked Potatoes on the Grill

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Use the grill to warm up these potatoes while the lamb chops are grilling.

Ingredients

2 large baking potatoes
2 to 3 tablespoons milk
2 tablespoons chipotles in adobo, chopped
1/4 teaspoon garlic powder
Chopped chives for garnish
Salt and freshly ground black pepper to taste
 

Instructions

Bake the potatoes in the oven until just done. Cut the potatoes in half, scoop out the potatoes and, in a bowl, whip them with the milk, chipotles, garlic, and just enough additional milk to hold them together. Place the potatoes back in the skins. Place the potatoes on the grill, away from the direct flame, and place on the grill.  When the lamb chops are done, the potatoes should be hot.

Planked Sockeye Salmon with Mango Chutney and Chipotle

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Serve the salmon with asparagus cooked al dente and garlic mashed potatoes. Note: This recipe requires advance preparation.

Ingredients

  • 1 untreated cedar or other aromatic wood plank (18 x 8 x 1)
  • 1 4 pound fresh sockeye salmon fillet with skin on
  • 1-2 teaspoons sea salt and freshly ground pepper
  • 1 12 oounce jar sweet mango chutney preserve
  • 1 canned chipotle pepper (more if you like it hot!), finely minced
  • 1/2 cup light brown sugar
  • 2 teaspoons balsamic vinegar
  • 1/3 cup orange juice

Instructions

Plank: Soak the wood plank in water for 24 hours in advance of grilling.

Salmon: Lightly salt and pepper the salmon fillet, cover and place in refrigerator.

Glaze: In a mixing bowl, combine and whisk together the chutney, chipotle, brown sugar, vinegar, and orange juice.

Grilling: Pre-heat grill (400-500°F).

Place the salmon on the plank skin side down and cover the salmon with the glaze and place plank on the grill and cover the grill. Cook for about 10 to 12 minutes at 400 to 500 degrees. The plank will begin to smoke at around 5 minutes but keep the grill covered. Check salmon at 10 minutes to see if the flesh begins to flake. If so, it’s done. Turn off grill and gently remove the salmon from plank and place on a serving dish.