Tri-Tip Roast with Chipotle Meat Sauce #17

Dave DeWitt Recipes Leave a Comment

According to Paul Sheehan Jr., owner of Coast Kitchen & Cannery Foods, “After considerable time spent on trial and error, and many additional pounds added, we finally settled on Recipe #17. It’s actually one of the simplest recipes we came up with but is one of the best tasting.” I’ve added a sauce, but the dish is also good served without it.

Ingredients

For the Roast:

  • 1 3-4 pound Tri-Tip roast
  • 2 cups CKC CHIPOTLE MARINADE MEAT SAUCE

For the Sauce:

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 cups red wine
  • 1 cup beef broth
  • 2 tablespoons reserved CHIPOTLE MARINADE MEAT SAUCE
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • 1 tablespoon butter
  • Salt to taste

 

Instructions

For the Roast:

Place the roast in a heavy duty plastic bag with the CKC meat sauce, then marinate in the refrigerator for 2 to 3 days. The longer the better.

Preheat the oven to 325 degrees F.

Remove the roast from the bag and reserve the sauce. Heat a heavy frying pan until very hot, add the meat and brown the roast very well on all sides. Remove from the pan and place in a roasting pan.

Roast to desired doneness–25 minutes per pound for rare, 35 for medium, and 45 for well done. Remove the meat, reserving the pan drippings, and keep warm.

For the Sauce:

Heat the oil in the roasting pan and sauté the onion and garlic for a couple of minutes. Deglaze the pan with ½ of the wine, making sure to scrape up all the bits and pieces from the pan. Add the remaining wine and broth and bring to a boil. Reduce the heat, add the meat sauce, pepper, and oregano, then simmer for 5 minutes. Stir in the butter until it is thoroughly incorporated and season to taste with salt.

Pour some of the sauce on a serving platter. Slice the meat as thin as possible, arrange the slices on the sauce and serve with the remaining sauce on the side.

BBQ Chipotle Halibut w/ Watermelon Onion Salsa

Dave DeWitt Recipes Leave a Comment

The salsa recipe is courtesy of the National Watermelon Promotion Board and the Walla Walla Sweet Onion Marketing Committee. It is a refreshing change from more traditional salsas, and since it is low in calories and contains virtually no fat, it’s a perfect example of the healthy trend in fresh salsas.

Ingredients

For the Fish:

  • 4 6 oz-halibut steaks or fillets
  •  1 small onion, sliced
  • 2 cloves garlic, chopped
  • 2 teaspoons cooking oil
  • ½ cup commercial chipotle sauce (your choice)
  • 2 tablespoons honey
  • 2 cups water
  • Salt to taste

For the Salsa:

  • 1/4 cup orange marmalade
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup minced jalapeño chiles
  • 2 tablespoons white vinegar
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • 2 cups chopped seeded watermelon
  • 1 cup chopped Walla Walla Sweet Onion
  • 1 cup chopped orange sections

 

Instructions

For the Fish:

Sauté the onions and garlic in the oil until they are softened. Add the chipotle sauce, honey and water and simmer for 10 minutes. Season with the salt. Puree the mixture until smooth, adding more water if necessary to thin.

Dip the halibut in the sauce and grill over hot wood coals or chips to the desired temperature, approximately 1 to 3 minutes each side.

Serve with the watermelon salsa.

For the Salsa:

Combine the marmalade, cilantro, jalapeño, vinegar, garlic and salt. Add the watermelon, onion and orange, and gently toss together until coated. Chill at least 30 minutes before serving. 

 

Salsa de Chipotle

Dave DeWitt Recipes Leave a Comment

This traditional Mexican table sauce is normally made in a molacajete, or 3 legged stone mortar, but a blender or food processor are acceptable substitutes. Serve with tacos, tostadas, burritos, etc., or use it as a wonderful barbecue sauce.

Ingredients

  • 3 or 4 dried chipotles
  • 6 to 8 (½ pound) tomatillos, husks left on
  • 2 cloves garlic, unpeeled
  • 3 tablespoons minced onion
  • 1/4 cup water or chicken broth
  • 1 teaspoon vinegar
  • 1/4 cup coarsely chopped fresh cilantro

Instructions

Heat a comal or heavy skillet over medium-high heat. Reduce the heat and toast the chiles until they are fragrant. Remove from heat and place in very hot water to soften, then drain.

Add the tomatillos and garlic to the comal and toast gently until they are browned and the flesh is soft, about 10 minutes. Let cool and remove the skins.

Place the chiles in a blender or food processor along with a little of the broth, and puree until smooth. Add all the remaining ingredients and blend briefly.

Chiles Chipotles Stuffed with Plantain

Dave DeWitt Recipes Leave a Comment

The final result of this stuffed chile salad is the pleasantly contrasting flavors of the sweet stuffing, the smoky chiles, and the tangy vinaigrette. Piloncillo is unrefined, dark brown sugar that is sold in Mexico in cone shapes, and you can purchase it in Latin American markets.

 

Ingredients

 

  • 1 quart water
  • ¼ cup piloncillo or brown sugar
  • 30 large dried chiles chipotles
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¼ cup cider vinegar
  • ¾ cup olive oil
  • ½ teaspoon freshly ground black pepper
  • ¼ cup corn oil
  • 1 cup finely chopped onion
  • 1 teaspoon finely chopped garlic
  • 1 cup tomato, peeled, seeded, and chopped
  • 2 cups cubed plantain (1/4 inch cubes)
  • ¼ cup of grated piloncillo or brown sugar
  • 5 ounces fresh goat cheese
  • 2 cups of flour
  • ½ teaspoon salt
  • 7 eggs, whites and yolks separated
  • 2 cups corn oil
  • Mixed lettuce

 

Instructions

In a pot, combine the water with the piloncillo or brown sugar and bring to a boil until the sugar is completely dissolved. Turn off the flame, add the chiles and soak for 20 minutes until soft. Make a small slit in the chiles, remove the seeds and veins carefully and let the chiles drain. Set them aside.

To make the vinaigrette, combine the sugar, salt, vinegar, olive oil, and pepper in a jar and shake well. Set aside.

Heat the corn oil in a skillet and sauté the onion and garlic. Add the tomatoes and simmer for 15 minutes. Stir in the plantains and the piloncillo or brown sugar and simmer until the plantains are completely cooked. Simmer, stirring well, until a soft paste of all the ingredients has been obtained. Remove from the stove, mix with the cheese and stuff the chiles chipotles.

Roll the stuffed chiles in the flour and salt, then shake off the excess flour. Beat the egg whites until stiff, add yolks, and beat until a batter forms. Heat the 2 cups corn oil in a heavy pot, dip the chiles in the batter, then fry them quickly until they are a light golden brown.

Serve one or two chiles on a bed of mixed lettuce with the vinaigrette over the top.

Roasted Garlic and Chipotle Mashed Potatoes

Dave DeWitt Recipes Leave a Comment

These potatoes are very high in flavor and lower in fat than the traditional ones. I sometimes leave the skins on the potatoes for extra taste.

Ingredients

  • 4 to 6 garlic cloves, unpeeled
  • 1 teaspoon olive oil
  • 2 chipotles en adobo
  • 2 large Idaho potatoes, peeled and cubed
  • 2 tablespoons butter
  • ½ cup low-fat milk
  • 1/4 cup plain yogurt
  • Salt and freshly ground black pepper to taste
  • Garnish: Freshly ground Parmesan cheese

Instructions

Preheat the oven to 350°F.

Rub the garlic with the oil and wrap in a piece of aluminum foil. Roast in the oven for 30 minutes or until soft. Cool and squeeze the cloves out of the skins, then mince.

Place the chiles with a little of the adobo sauce in a blender or food processor and puree until they are smooth.

In a saucepan, cover the potatoes with cold water and bring to a boil. Reduce the heat slightly and cook for 30 minutes until they are tender. Drain the potatoes well.

Place the potatoes in a large mixing bowl along with garlic, butter, milk, and yogurt. Beat until smooth and creamy, adding more yogurt or milk if necessary. Gently stir in the chile and season with the salt and pepper.

Garnish with the cheese and serve.