[CH] Chipotles

Leslie Duncan (duncan@vianet.on.ca)
Thu, 24 Sep 1998 12:32:32 -0400

Chic chipotles add smoky heat

                 By CATHY THOMAS 
                 The Orange County Register 

                 No wonder chipotle chilies are chic. Their deep, rounded heat leaves a
                 subtle smoky finish on the palate. A hint of smokehouse bacon without
                 the fat.

                 Some foodies taste the whisper of chocolate in chipotles
                 (chih-POHT-lays). They breathe soul into soup. Turn meatloaf into heat
                 loaf. Are an instant cure for bean, beef or broccoli boredom.

                 Chipotles -- red-ripened jalapeņos that have been smoked and dried --
                 are sold canned in adobo sauce or in dry form packaged in small
                 cellophane bags.

                 Canned chipotles are the easiest to find. They're sold at Hispanic
                 markets, specialty shops and some supermarkets. The cans are small,
                 usually about 7 ounces, crammed with as many as 18 chipotles swimming
                 in adobo, a puree of tomatoes, onions, vinegar and spices.

                 Most recipes call for one or two, not a whole canful. So, rather than
                 waste one precious chili (and to save a lot of time in
                 future recipes), I remove them all with a fork, leaving a thin layer of
                 adobo on each. I pop them in a mini-food processor (or blender) and
                 puree them (most recipes call for chipotles to be finely chopped or
                 pureed). One chipotle covered with sauce makes about 1 1/2 teaspoons of
                 puree.

                 I freeze the chipotle puree in one-tablespoon mounds on a cookie sheet
                 and store them in a zipper-style plastic bag. They're ready when I need
                 them. If I need less than a tablespoon, I cut off that portion and
                 return the rest to the freezer.

                 Dried chipotles are harder to find. Two good mail-order sources are
                 Melissa's World Variety Produce (1-800-588-0151) and Santa Fe Cooking
                 School (1-800-982-4688). To reconstitute, remove the stems and place
                 the chipotles in a saucepan with water to generously cover. Bring to a
                 boil; remove from heat and allow to soak for 20 to 30 minutes or until
                 tender; puree or finely chop.

                 Here are just a few ways to use chipotles. Remember, start with a small
                 amount. Then taste and add more to suit your lust for sizzle and smoke.

                    Chipotle, corn and shrimp soup: A beat-the-clock soup that tastes
                 like it took hours to prepare. In a large pot, combine three cups
                 nonfat milk, two baking potatoes (peeled and diced), one teaspoon
                 pureed chipotles and two 15-ounce cans creamed corn. Simmer until
                 potatoes are fork-tender, 12-14 minutes. Add 1 pound peeled and
                 deveined shrimp and cook two minutes. Season to taste with salt and
                 white pepper.

                    Dip that smokes: Add a dab of pureed chipotles to guacamole.
                 Perfectly ripened avocados already have a slight smoky flavor, so
                 chipotles complement them nicely.

                    Chipotle butter: In a food processor, blend half a cup (one stick)
                 butter, one teaspoon pureed chipotles, one teaspoon lime juice and one
                 teaspoon minced cilantro. Use plastic wrap to form into a tube and
                 refrigerate. Serve on corn on the cob and other vegetables.

                    Garnish with gusto: Stir one tablespoon pureed chipotles and a
                 squeeze of lime juice into one cup regular or reduced-fat sour cream.
                 Use it to garnish tacos, enchiladas or taco salad.

                    Frisky Caesar: Add one-half teaspoon chipotle puree to three-fourths
                 cup of your favorite Caesar dressing. Toss with romaine, using only
                 enough to lightly coat the leaves. Garnish with toasted sunflower or
                 pumpkin seeds.

                 Chipotle Baby Back Ribs

                 Simmering the ribs in broth ensures tender, juicy meat. Afterward,
                 chill the broth and remove the congealed fat; add chopped vegetables or
                 wontons and you'll have a delectable soup.

                 For the glaze:

                 1 to 2 tablespoons pureed chipotle chilies

                 3/4 cup orange juice

                 1/2 cup molasses

                 1/2 cup balsamic vinegar

                 1/2 cup hoisin sauce

                 1/2 cup reduced-sodium soy sauce

                 1 teaspoon salt

                 For the ribs:

                 3 1/2 to 4 pounds pork baby back ribs, cut into 4-rib segments

                 2 to 3 quarts chicken broth

                 1/4 cup chopped cilantro

                 2 tablespoons minced fresh ginger

                 3 large cloves garlic, minced

                 To finish:

                 2 tablespoons lime juice

                   Lime slices to garnish

                 In a medium bowl, combine all glaze ingredients; stir to blend. Set 1
                 cup of glaze aside to pass at the table.

                 Place ribs in a large pot or Dutch oven; add enough chicken broth to
                 barely cover (usually 2 quarts is enough). Add cilantro, ginger and
                 garlic; bring to boil. Reduce heat to a gentle simmer; simmer 30
                 minutes or until meat is tender. Remove ribs and place on a jelly-roll
                 pan; generously brush both sides with glaze. 

                 Heat grill to medium. Grill ribs, basting and turning often, until
                 heated through, well glazed but not blackened, about 10 minutes.

                 Add lime juice to the reserved glaze and heat. Place ribs on platter.
                 Garnish with lime slices and sprigs of cilantro. Pass reserved glaze to
                 spoon over ribs. Makes 6 to 8 servings.

                 Per serving: 372 calories, 22.2 grams fat, 8 grams saturated fat, 86
                 milligrams cholesterol, 907 milligrams sodium, 54 percent calories from
                 fat. Analysis by The Orange County Register.

                 Orange and Chipotle-Marinated Fish Fillets

                   Grated zest of 1 orange

                 1/3 cup fresh orange juice

                 2 tablespoons fresh lime juice

                 1 chipotle chili in adobo sauce, minced

                 1 large clove garlic, peeled and minced

                 1 1/2 pounds snapper, flounder or other lean, white fish fillet, cut
                 into 4 serving pieces

                 1/8 teaspoon salt

                 Combine the orange peel, orange juice, lime juice, chili and garlic in
                 glass pan. Add fish, cover and refrigerate 1 hour.

                 Preheat oven to 450 degrees. Discard marinade and arrange fish on
                 baking sheet. Sprinkle lightly with salt and bake 10 minutes per inch
                 of thickness, until just cooked through. Makes 4 servings.

                 Per serving: 166 calories, 33.1 grams protein, 1.4 grams fat, 1 percent
                 calories from fat, 3.4 grams carbohydrates, 210 milligrams sodium, 79
                 milligrams cholesterol. Analysis by The Seattle Times.