Faux Chipotle

[QuadShotz]

GOD BLESS YOU MY SON!

Heheh, Oh yes..indeedy He has.


Here's an example for ya.

Spicy Chipotle-Mushroom-Onion Burgers

• Approx. 2/3lb ground sirloin

• Finely chopped: 1/2 of an onion, 2 habaneros, two white mushrooms

• 1 tbls. El Yacateco XXXhot Habanaro sauce (use whatever you like here)

• 1 tsp. Worcestershire sauce

• 1/2 tsp. Garlic Pepper salt

• 1/8tsp. Ground Mexican Oregano (I used Rosemary because I was out)

• 1 tbls. Chipotle powder

• 1 egg

Combine in a bowl until well mixed, then make into patties.
This makes two normal-sized ones..make as you see fit though.

The recipe is a guide..I don't really use recipes myself..this is just off the top of my head for tonight.

Cook 'em, add whatever condiments ya like (add cheese preferably) and munch out.
Napkins will not be optional. :-D

Cheers,

~QS

 

[Sickmont]

Heheh, Oh yes..indeedy He has.


Here's an example for ya.

Spicy Chipotle-Mushroom-Onion Burgers

• Approx. 2/3lb ground sirloin

• Finely chopped: 1/2 of an onion, 2 habaneros, two white mushrooms

• 1 tbls. El Yacateco XXXhot Habanaro sauce (use whatever you like here)

• 1 tsp. Worcestershire sauce

• 1/2 tsp. Garlic Pepper salt

• 1/8tsp. Ground Mexican Oregano (I used Rosemary because I was out)

• 1 tbls. Chipotle powder

• 1 egg

Combine in a bowl until well mixed, then make into patties.
This makes two normal-sized ones..make as you see fit though.

The recipe is a guide..I don't really use recipes myself..this is just off the top of my head for tonight.

Cook 'em, add whatever condiments ya like (add cheese preferably) and munch out.
Napkins will not be optional. :-D

Cheers,

~QS

Damn...i know what i'm having for dinner tonight

 

[QuadShotz]

Cool, I like whipping up late-night snacks like this.

Only took like 15 minutes from fridge to my tummy too...heck, it'd take longer than that to hit McD's..and I prefer the non-cardboard, hab-ified sort anyways.

 

[=Mark]

Grilled Chipotle Brandy Marinated Portobellas

​

20 Portabella Mushroom Caps
1 cup olive oil
1/2 cup wine vinegar
2 oz cotija cheese, grated (substitute Romano)
3 cloves fresh garlic
1 tsp ground black pepper
1 tsp ground oregano
1/2 tsp ground cumin
1/2 tsp ground coriander
1 7 oz can of chipotles in adobo sauce
1/3 cup brandy
salt to taste

Remove stems from portabellas

Mix remaining ingredients and blend in a food processor till smooth.

Brush marinade on mushrooms about 10 minutes before grilling

Grill on medium heat, flipping occasionally and basting with marinade.

Portabellas are done when they start bubbling while the gill sides are up.

Slice into quarters and serve with toothpicks. Great picnic side dish.

* These measurments are for the Chileheads out there. You might want to add the chipotles in smaller increments to achieve your desired level of heat.

Chipotles in Adobo Sauce​

10 whole Dried Chipotle Chiles
1/3 cup Onion sliced 1/2" thick
5 tablespoons cider vinegar
2 cloves garlic sliced
4 tablespoons ketchup
3 cups water
1/4 teaspoon salt

Combine all ingredients in a pan, cover, and cook over very low heat for 1 to 2 hours, until the chiles are very soft and the liquid has reduced down to about 1 cup. This recipe will keep for several weeks in the refrigerator in an airtight container. For chipotle puree, place cooked chipotles and sauce in a blender and puree.