Orange Chipotle-Glazed Portabello Mushroom Steaks

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Here’s a hunka hunka burning mushroom. It is amazing how these mushrooms resemble meat in their texture and response to grilling. Now some people think that the flavor of the portabello is too intense by itself, so feel free to make mushroom “cheeseburgers” by melting cheese over the mushrooms and serving them on buns accompanied by potato salad. and a tossed green salad. Incidentally, portabellos (also portobello and portobella) are the same as cremini mushrooms, just more mature.

Ingredients

Orange Chipotle Glaze

  • ½ cup orange juice, fresh preferred

  • 2 tablespoon honey

  • 2 chipotle chiles in adobo

  • ½ teaspoon garlic powder

  • 1 teaspoon oregano, Mexican preferred

  • 1/8 teaspoon saffron dissolved in 2 tablespoon boiling water

  • mushrooms

  • 4 large portabello mushrooms

Instructions

Place all the ingredients for the glaze in a blender or food processor and puree until smooth. Thoroughly wash the mushrooms, pat dry and cut the stem off flush with the cap.

Brush each of the portabellos with the glaze and let sit for 30 minutes. Place the mushrooms on the grill, stem side up. Grill over a medium fire for 2 minutes, then turn. Brush on more glaze, grill for 2 minutes, and turn again. Reglaze the mushrooms and grill for 2 more minutes.

 

Barbecue Bean Burritos with Chipotle Cream

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Grilled beans! What will they think of next? We’re not suggesting you grill them bean by bean, but rather these are little bean torpedos bound together by mushrooms and bread crumbs. And go ahead, use black beans, kidney beans, whatever. Shape them into patties and serve them on hamburger buns. The chipotles in the sour cream add just the smoky flavor needed to complete the grilled bean experience. Serve with a corn and poblano chile strips salad and Mexican rice.

Ingredients

For the Barbecued Beaners

  • 1 small red onion, finely chopped

  • 1 tablespoon vegetable oil

  • 1/4 cup minced bell pepper

  • 8 ounces mushrooms, finely chopped

  • 2 tablespoons ground red New Mexican chile

  • ½ teaspoon garlic powder

  • 2 teaspoons dried oregano, Mexican preferred

  • ½ teaspoon ground cumin

  • 1 15-ounce can cooked pinto beans, drained

  • ½ to 3/4 cup dry bread crumbs

  • Salt and freshly ground black pepper

Chipotle Cream

  • 1/4 cup sour cream

  • 3 tablespoons sour cream

  • 1 tablespoon chopped chipotle in adobo

  • 2 teaspoons chopped fresh cilantro

  • To complete the burrito.

  • 6 flour tortillas

  • Chopped lettuce

  • Chopped tomatoes

Instructions

Prepare the grill for a medium fire.Saute the onion in the oil until soft, add the bell pepper, and mushrooms along with the chile, garlic, oregano, and cumin. Cook for 5 minutes, stirring often.

Remove from the heat and transfer to a blender or food processor along with beans and process until combined but still chunky.

In a bowl, combine the bean mixture with enough bread crumbs to hold the mixture together and season with salt and pepper.

In a bowl, combine all the ingredients for the Chipotle Cream, mix well, cover, and refrigerate.

Form the bean mixture into 6 oval sausage shapes and mist with non-stick spray.

Brush the grill with oil, then grill the beaners until crisp, 5 minutes per side.

Serve wrapped in the tortilla, topped with the Chipotle Cream, and garnished with the lettuce and tomatoes.

Excerpt from Barbecue Inferno, published by Ten Speed Press 2001, and available from amazon.com

Ready for more hot & spicy Barbecue? See Outdoor Heat and Three Appetizer Recipes

 

Grilled Peach Halves w/ cheese chipotle raspberry puree

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Do not peel the peaches. The Chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off the grill. An interesting variation is to substitute Stilton cheese for the goat cheese.

Ingredients

  • 2 tablespoons brown sugar

  • 2 tablespoons lime juice

  • 3 tablespoons raspberry vinegar

  • 2 firm ripe peaches, cut in half vertically, pits removed

  • Finely chopped walnuts for garnish

  • Cheese Filling

  • 2 tablespoons cream cheese, at room temperature

  • 2 tablespoons goat cheese, at room temperature

  • Raspberry Puree

  • 1 1/2 cups frozen raspberries

  • 1 teaspoon lemon juice

  • 1 tablespoon sugar

  • ½ teaspoon ground chipotle chile

Instructions

Combine the brown sugar, lime juice, and vinegar in a small saucepan and simmer for 10 minutes to thicken slightly. Remove from the heat, allow to cool, add the peaches, and marinate for an additional 20 minutes. .

In a small bowl, mix the cheeses together and let sit at room temperature for 30 minutes to blend the flavors.

To make the puree, slightly thaw the raspberries. Place all the ingredients in a blender or food processor and puree until smooth.

Remove the peaches from the marinade and place them in a grill basket with handles. Grill them flesh side down over a medium-hot fire. Grill for 2 to 3 minutes until the grill marks show. Turn and grill until the peaches are soft.

To serve, spoon some of the raspberry puree on a dessert plate, place the peach cut side up on the sauce. Put a dollop of cheese in the center of the peach and top with additional puree, and garnish with the walnuts.

Frizzled Shrimp with Chipotle Aioli

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A signature fusion dish at 3660 on the Rise, in Honolulu, Frizzled Shrimp was created by Executive Chef Russell Siu.

Ingredients

 For the Aloli:

  • 2 chipotle chiles, soaked in hot water for an hour

  • ½ teaspoon grated ginger

  • 1/4 teaspoon minced garlic

  • 1 tablespoon barbecue sauce

  • ½ teaspoon ground cumin

  • 4 egg yolks

  • 2 cups vegetable oil

For the Shrimp:

  • 16 shrimp, peeled and deveined with tails on

  • Salt and pepper

  • 16 pieces filo dough, cut 12 inches long and 1 inch wide

  • 1 egg, beaten

  • Vegetable oil for deep frying

Instructions

For the Aioli:

In a blender, combine the chiles, ginger, garlic, barbecue sauce, cumin, and egg yolks. Puree for 1 minute, slowly adding the oil. The mixture will start to thicken. Transfer the aioli to a serving bowl.

For the Shrimp:

 

Season the shrimp with salt and pepper. Wrap each shrimp in the dough with the tails sticking our and seal the seams by brushing with the beaten egg and pressing on them. Deep fry the shrimp in oil for 1 ½ minutes. Drain on paper towels. Serve drizzled with the chipotle aioli.

 

Chipotle Chiles in Adobo Sauce

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Here’s a pickled chile recipe from Tlaxcala. These sweet-hot pickled chiles can be the basis of a sauce of their own if they’re further puréed, or they can be served as a condiment with enchiladas and other main dishes.

Note that this recipe requires advance preparation.

Ingredients

  • ½ pound dried chipotle chiles, stems removed

  • Water to rehydrate

  • 1 quart vinegar

  • 1 head garlic, peeled and crushed

  • ½ cup piloncillo, or ½ cup packed brown sugar

  • 1 cup roasted and peeled green chile, such as poblano or New Mexican

  • 2 medium tomatoes, chopped

  • 6 black peppercorns

  • 3 bay leaves

  • 1 teaspoon ground cumin

  • Salt to taste

Instructions

Soak the chipotles in water until they rehydrate, at least one hour, then drain.

In a saucepan, add ½ of the vinegar, ½ of the garlic and the brown sugar. Cook this mixture for about 20 minutes, then add the chipotles.

In another pan, combine the green chile, tomato, remaining garlic, peppercorns, bay leaves, cumin, remaining vinegar, and salt to taste. Cook for about 30 minutes, covered, over a medium heat. Add the chipotle chile mixture, stir well, and store in sterilized jars.