[CH] Raspberry Chipotle sauce [1/2]

Jim Weller (Jim.Weller@salata.com)
15 Jul 01 19:52:50 -0800 

 >>> Part 1 of 2...


 -=> Quoting ernest lopez to All <=-

 el> Does someone have a recipe for Raspberry Chipotle sauce?

Here's three versions:

This first one is from the Zuni Cafe and is some sort of Contemporary
Native American Fusion.
                 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Mignonne's Zuni Rolls with Raspberry Chipotle Sauce
 Categories: Native, Southwest, Chilies, Tortillas, Turkey
      Yield: 2 Servings
 
           For chipotle sauce:
      1 c  Fresh raspberries or frozen
           -unsweetened raspberries
           -thawed
      2 tb Sugar
    1/4 c  Ruby Port
      1    Drained canned whole
           -chipotle chile in adobo
           For Zuni rolls:
      2    Scallions
      2    10-inch flour tortillas
    2/3 c  Coarsely grated Havarti
    1/4 lb Thinly sliced smoked turkey
           -breast
      6 sl Crisp-cooked bacon
 
  Smoked Turkey, Cheese, and Bacon Tortilla Rolls
  
  Make chipotle sauce:  In a small saucepan combine sauce ingredients
  and simmer, stirring occasionally, until sugar is dissolved. In a
  blender or food processor puree sauce and strain through a fine sieve
  into a bowl.
  
  Make Zuni rolls: Finely chop scallions. Arrange tortillas on a work
  surface and divide Havarti, turkey, bacon, and scallions evenly
  between them. Drizzle some chipotle sauce over filling and gently roll
  up tortillas.
  
  In a lightly oiled skillet toast rolls, starting with seam sides down,
  over moderately high heat, turning them, until golden on all sides,
  about 3 minutes. Diagonally halve tortillas crosswise and serve
  remaining sauce separately.
  
  From: Mignonne
  Native-Cooking-L@egroups.com
 
-----

This second one uses other spices in the raspberry sauce but would take
well to a little powdered dry chipotle IMO.

---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Roast Pork with Raspberry Sauce
 Categories: Pork, Sauces, Fruit
      Yield: 8 Servings
 
      1    Boneless pork loin; 3-4 lbs
      1 ts Salt
      1 ts Black pepper
      1 tb Rubbed sage
     12 oz Raspberries; fresh or frozen
           Thawed
  1 1/2 c  Sugar
    1/4 c  White vinegar
    1/4 ts Ground cloves
    1/4 ts Ground ginger
    1/4 ts Ground nutmeg
    1/4 c  Cornstarch
      1 tb Lemon juice
      1 tb Butter, melted
           Red food coloring
 
  Preheat oven to 350 F.  Sprinkle roast with salt, pepper and sage.
  Place in shallow pan and roast for 1 1/2 hours, until internal
  temperature, measured by a meat thermometer is 155 to 160 F.

  Meanwhile, drain berries, reserve liquid, adding water to make 3/4 cup
  if necessary. Combine 1/2 cup of raspberry liquid with sugar, vinegar,
  cloves, ginger and nutmeg in a medium saucepan; bring to a boil.
  Reduce heat; simmer, uncovered, 5 minutes. Blend cornstarch and
  remaining 1/4 cup liquid; add to saucepan. Cook over medium heat,
  stirring constantly, until thickened, about 1 minute. Stir in
  raspberries, lemon juice, butter and food coloring.

  Slice roast to serve with sauce.
  
  National Pork Producers Council and the National Pork Board
  Typed by Dave Sacerdote
 
-----

And this one calls for cranberries but could be modified easily.

---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Loin of Venison with Cranberry-Chipotle Sauce
 Categories: Venison, Chilies, Fruit, Sauces
      Yield: 8 Servings
 
      2 tb Clarified butter or oil
      4 lb Venison loin
           Coarse salt
           Freshly ground black pepper
      2 tb Minced shallots
      2    Minced garlic chives or
           -chives
      2 c  Cranberries
      3 tb Sugar
      1 c  Dry red wine
  2 1/2 c  Reduced Game Stock
      1 ts Chipotle chile puree
      1 tb Chopped fresh sage or
      1 ts Dried sage
      3 tb Butter; room temp.

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