Recipe: 5 Recipes Using Chipotles in Adobo Sauce and Freezing Tip

RECIPES IN THIS FILE:
Tip: How to Freeze Chipotles in Adobo Sauce
Chicken Caesar Salad Sandwich with Chipotle Caesar Dressing
Grilled Potato Salad with Chipotle Mayonnaise
Smoked Baked Bean Salad with Molasses-Mustard Vinaigrette
Chipotle Flank Steak
Spicy Bean Soup

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TIP: HOW TO FREEZE CHIPOTLES IN ADOBO SAUCE:
Puree the chilies and sauce. Measure a tablespoon at a time and place in a cookie sheet. Freeze solid, then store in a freezer bag. One tablespoon "blop" is equal to 2 peppers.

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CHICKEN CAESAR SALAD SANDWICH WITH CHIPOTLE CAESAR DRESSING
Makes 4 sandwiches

"These delicious sandwiches were served grandly, as though they were lobster tails, on Mexican glass plates. Double the ingredients for the Chipotle Caesar dressing for using in other sandwiches like turkey or grilled red bell peppers."

FOR THE CHIPOTLE CAESAR DRESSING:
1/3 cup mayonnaise, regular or low-fat
2 tablespoons flavorful olive oil
1 clove garlic
1 teaspoon Dijon mustard
2 to 3 teaspoons anchovy paste (sold in tubes)
1 to 2 teaspoons pureed chipotle en adobo (available in jars or cans in the
Hispanic foods section of most supermarkets)
1 tablespoon fresh lemon juice
2 teaspoons white wine vinegar
1/3 cup freshly grated Parmesan cheese

FOR THE SANDWICHES:
4 medium boneless, skinless chicken breasts
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and freshly ground pepper to taste
12 small inner leaves of romaine lettuce, washed and dried
4 long crusty Italian rolls, split*
1/4 cup shredded Parmesan cheese

TO MAKE THE CHIPOTLE CAESAR DRESSING:
Make the dressing by placing the mayonnaise, olive oil, garlic, mustard, anchovy, chipotle, lemon juice, vinegar and Parmesan cheese into the bowl of a food processor. Puree until well blended. Set aside and prepare the chicken.

TO PREPARE THE CHICKEN:
Place the chicken between two sheets of wax paper and pound just to flatten. Place in a bowl and drizzle lemon juice, olive oil, salt and pepper over the chicken. Turn to coat.

Cook the chicken by grilling it over medium heat of a gas grill, broiling it, or sauteing it on a ridged nonstick grill pan. Cook 5 minutes per side.

TO MAKE THE SANDWICHES:
Preheat the oven or a toaster oven to 350 degrees F.

Open up the rolls and sprinkle about 1 tablespoon shredded Parmesan over one split half of each roll. Place the rolls in the preheated oven just long enough to barely melt the cheese and warm the rolls.

Spread the Chipotle Caesar Dressing on the half of the roll without the cheese. Lay on pieces of grilled chicken, cut into smaller pieces if you like. Add 3 leaves of perfect romaine. Drizzle on a couple more teaspoons of dressing over the lettuce. Top with the Parmesan cheese half of the roll.

Jacqueline Higuera McMahan, who grew up on a Bay Area rancho, is the author
of California Rancho Cooking, The Salsa Book and The Chipotle Chile Cook Book.''

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GRILLED POTATO SALAD

2 pounds new potatoes
Salt and fresh ground pepper
1 red onion, sliced 1/2-inch thick
1/4 cup diced red bell pepper
1/2 cup diced celery
1/2 cup Chipotle Mayonnaise (recipe follows)

Bring a large pot of water to a boil over high heat; add potatoes and cook until just tender, 15-20 min. Remove from heat. Drain and cut into halves or quarters, depending on size. Season with salt and pepper.

Prepare grill. When hot, place potatoes and onion slices on grill. Cook until lightly brown on one side, about 5 minutes. Carefully turn over and cook until caramelized, about 5 more minutes.

Place grilled potatoes and onion in a large bowl. Add bell pepper and celery. Toss well with Chipotle Mayonnaise. Adjust seasonings. Keeps as long as 2 days, covered in the refrigerator.

CHIPOTLE MAYONNAISE

1 cup mayonnaise
1 tablespoon fresh lime juice*
2 chipotle chilies in adobo sauce, pureed and strained
1 teaspoon ground cumin
salt and fresh ground pepper to taste

Combine mayo, lime juice, chipotles, cumin, salt and pepper in a glass or other nonreactive bowl. Cover and refrigerate. Covered in refrigerator, mayonnaise keeps as long as a week

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SMOKED BAKED BEAN SALAD WITH MOLASSES-MUSTARD VINAIGRETTE
Source: Palm Beach Post, 07/09/98
From: Flavors by Pamela Morton
Makes 4-6 servings

2 cups dried white beans (Great Northern)*
1/4 cup sherry vinegar
1 tbsp mustard seeds
1/4 cup oil-packed sun-dried tomatoes, finely chopped
3 tbsp unsulphured molasses
2 Chipotle peppers (canned), finely chopped
1/2 tsp salt
1/3 cup extra virgin olive oil
1/2 cup finely diced red onion
1/3 cup fresh flat-leaf parsley, finely chopped**

Cover beans with cold water to soak overnight or at least 4 hours.

Drain beans. In a large pan, cover them with fresh cold water. Set over medium heat and bring to a simmer. Cover tightly, lower heat and cook gently, stirring once or twice, until just tender, 35 to 45 minutes. Drain and cool.

In small bowl, combine vinegar and mustard seeds and let soak for at least 1 hour.

In medium bowl, whisk together the soaked seeds and vinegar, sun-dried tomatoes, molasses, chiles and salt. Gradually whisk in oil; set aside.

In large bowl, toss together beans, dressing, onion and parsley. Adjust seasoning. Serve at room temperature, more or less immediately. (Mine was chilled because I made it ahead)

*I used 4 cans of beans, drained and rinsed
**I used cilantro

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CHIPOTLE FLANK STEAK
Source: Mimi Hiller
Makes 4 servings

1 1/2 pounds flank steak
FOR THE MARINADE:
1/2 onion, quartered
1 garlic clove
1/2 cup chili sauce
2 canned pickled chipotle chiles
2 tablespoons oil, divided use
1 tablespoon lime juice
1 tablespoon brown sugar
1 1/2 teaspoons ground cumin
1/8 teaspoon salt

In Cuisinart, mince onion and garlic; add chili sauce, chipotles, 1 Tbsp oil, lime juice, sugar, cumin, and salt. Process until smooth.

Marinate beef in mixture at least 3 hours (overnight is better).

Saute beef in remaining 1 Tbsp oil until rare, about 6 minutes, turning often. Slice and serve. Grilling is better!

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SPICY BEAN SOUP
Source: Houston Chronicle, 4/21/99

1 tablespoon olive oil
1 cup chopped onions
1 clove garlic, minced
1/2 cup chopped red bell pepper
1/3 cup minced carrot
2 tablespoons water
2 plum tomatoes, coarsely chopped
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon mashed chipotle chili (or 1/4 tsp ground cayenne pepper)
1 (15 ounce) can black soy beans, drained
1 3/4 cups vegetable broth
1/2 cup water
1/4 to 1/2 tsp salt
1 tablespoon finely chopped fresh cilantro
2 tablespoons finely chopped fresh parsley
Freshly ground black pepper to taste
1 tablespoon lime juice

Heat oil in a large saucepan over medium-low heat. When hot, add onion; saute 5 minutes.

Add garlic, bell pepper, carrot, and 2 tablespoons water. Cover and cook, stirring occasionally, 10 minutes.

Stir in tomatoes, oregano, cumin, and chipotle. Cook, covered, 5 minutes.

Stir in drained beans, broth, 1/2 cup water and salt. Bring to a boil, reduce heat to medium-low and simmer 15 minutes.

Mash some of the beans and vegetables in the pot with the back of a large spoon. Simmer 5 more minutes.

Stir in cilantro, parsley, pepper and lime juice. Remove from heat and set aside 5 minutes before serving.