Tag Archives: BBQ

BBQ Chipotle Shrimp Tacos

Shrimp
2 lbs shrimp, shelled and cleaned
1/2 jar Art of Chipotle Chipotle Paste
1/2 lime juice of 1/2 lime
Chipotle Sauce
1 cup Sour Cream
2 (or more)  Tbsp Art of Chipotle Chipotle Paste (depending on your preference)
1 packet Sweet and Low sugar substitute
juice from 1/2 lime
Cabbage
1/4 cabbage, shredded in thin slices
2 Tbsp Rice Vinegar
Cheese
1 cup Jack Cheese, shredded
Tortillas
6-8 corn or flour tortillas

Shrimp

1. Place frozen (or defrosted) uncooked cleaned shrimp in bag with Chipotle Paste and lime juice.

2. Mix together and let marinate in the refrigerator for 2-12 hours.

3. Spray the grill with non-stick spray and heat it up.

4. Place shrimp on skewers and place on BBQ for a few minutes on each side, until the shrimp are cooked through.

Sauce

1. Stir the Chipotle Sauce, lime juice and Sweet and Low into the sour cream and set aside.

Cabbage

1. Pour the rice vinegar over the slivers of cabbage and stir.  Set aside.

Tortillas

1. Wrap corn (or flour) tortillas in foil and bake in a 350 degree oven for 15-20 minutes.

Cheese

1. Grate cheese and set aside.

Procedure

1. On a heated tortilla, place shrimp, cabbage, Chipotle sauce,and grated cheese and fold over.  Serve with refried beans or black beans and rice.

Touring the USA (Northwest) – Chipotle Mushroom Burger

Mix 2 lbs. lean ground beef with 3 Tbsp. Sweet Heat Addiction, Smokey Red Sensation or Fresh Cream Indulgence and 1 tsp. salt.  Pat into burgers and grill. 

Mushrooms

  • 1 lb. mushrooms, cleaned and chopped (to roughly the same size).   Do not wash mushrooms, but wipe down with a damp cloth, otherwise they can become soggy.
  • 2 tbsp olive oil
  • 2 cloves of garlic, minced

Heat the oil in a low-sided saucepan or skillet.  Use medium-high heat.  Be careful not to heat the oil too much, or it can ruin the recipe.  Spread the oil around by moving the pan.

Add the minced garlic and saute for 1-2 minutes.  Add the mushrooms and cook until they are hot and have turned a darker brown color.  Move around with a wooden spatula once one side seems done.  This usually takes about 5 minutes.  Do not overcook and use a big enough pan so that the mushrooms are not overcrowded, so that they don’t stew in their own juices.   If you are cooking a lot of mushrooms, cook them in batches instead of one large batch.

Spoon the mushrooms onto the burgers and serve.

Tour the USA (Northwest) – Chipotle Blackberry BBQ Sauce

  • 1 cup BBQ sauce
  • 1/4 cup blackberry jam (preferably seedless)
  • 2 Tbsp. balsamic vinegar
  • 2 tsp Art of Chipotle, Chipotle Paste (or to taste)

Combine all ingredients and mix well.  This is great on chicken, ribs, beef or any kind of fish.  This is also an excellent dipping sauce.

Note:  When cooking chicken, beef or ribs, start slathering on the sauce about 15 minutes before meat is done.  If you are cooking shrimp or fish that will be done quickly, baste with sauce before placing on grill.  You might want to cover your grill with foil, because this sauce is a bit messy.

Tour the USA! We’re Starting With The Northwest & A Chipotle Glazed Salmon

  • Two 8-10 oz. salmon fillets
  • 1/4 cup olive oil
  • Juice from one lime
  • 1 garlic clove minced
  • 2 Tbsp. Art of Chipotle, Chipotle Paste
  • 1/4 cup honey

Mix together the olive oil, garlic, 1 Tbsp. Chipotle Paste and lime juice.  Place salmon in a dish and coat with the mixture.  Marinate for 20-30 minutes at room temperature.

Remove the salmon from the mixture and cook it in a medium-high heat skillet that has been drizzled with olive oil.

While the salmon is cooking, mix the honey and the additional Tbsp. of Chipotle Paste and set aside.

Cook the salmon about 7 minutes on each side, until the salmon is opaque on the sides and flakes with a fork.

Remove the salmon to a place and drizzle with the honey chipotle mixture.

Carmelized Chipotle Onions

Carmelized Chipotle Onions
Combine 1 large sweet onion, halved and thinkly sliced, 1 Tbsp. Chipotle Paste, 1 Tbsp beef broth, 1 Tbsp balsamic vinegar, 1 Tbsp veg oil, 1 Tbsp crushed fresh garlic and 1 Tbsp dark brown sugar in a 10-inch nonstick skillet with a lid. When coals are ready, placed covered pan on grill rack. Cook onion mixture for 15 to 20 minutes, stirring occasionally, until onions are carmelized and most of the liquid is evaporated. Remove pan from grill and set aside.

Happy Father’s Day! Put your BBQ hat on and make this great chipotle sauce for Dad

Chipotle Barbecue Sauce

  • 2 Tbs. Chipotle Paste (more or less to taste)
  • 1 Tbsp. oil
  • 1 large onion, chopped
  • 2 cloves garlic
  • 28 ounces ketchup
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup red wine vinegar
  • ¼ cup Worcestershire sauce
  • ¼ cup mustard

 Heat the oil and cook onion and garlic until soft and clear.  Add the remaining ingredients and bring to a gentle boil, stirring constantly and then turn down and let simmer about 15 minutes.  Transfer to a blender and thoroughly blend.  Season to taste with salt and pepper.

Spicy Baby Back Ribs

Ingredients:

  • 2 lbs. pork baby back ribs
  • 1 (18 ounce) bottle barbecue sauce
  • Art of Chipotle Paste – Add to taste, according to the heat level you like.

Directions

Grilling ribs that are tender and delicious is both rewarding and time-consuming. Ideally, the ribs will be seasoned and marinated for at least 24 hours and then cooked over a low heat grill for three to four hours. 

In the oven:

Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with sauce mixture and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Bake ribs wrapped tightly in the foil at 300 degrees F for 2 1/2 hours. Remove from foil and add more sauce, if desired.

 

Spiced Italian Burgers

Spiced Italian Burgers  (8 Servings) 

  • 2 cloves garlic, peeled and chopped
  • ½ cup packed fresh flat-leaf parsley, finely chopped
  • 2 lbs. ground chuck
  • ¾ cup grated Parmesan cheese
  • 3 Tbsp Art of Chipotle Gourmet Paste
  • 1 ½ tsp salt
  • ¼ tsp ground black pepper
  • 8 bakery rolls or choice of ciabatta rolls or an Italian type roll
  • ¼ cup extra-virgin olive oil
  • 8 slices Jack cheese
  • 8 large basil leaves

Place a grill pan over medium-high heat or preheat a grill.

Place the garlic and parsley in the bowl of a food processor.  Pulse until finely chopped.  Add the ground chuck, Parmesan cheese, Gourmet Chipotle Paste, salt and pepper.  Mix until ingredients are combined.  Form the mixture into 8 patties.  Place the burgers on the grill and cook for 4-5 minutes each side.

Brush the cut side of each roll with olive oil and toast on the grill for 1-2 minutes until slightly golden.

To serve, place a burger on the bottom half of each of the rolls.  Place 1 slice of jack cheese on top of the burgers.  Place the basil leaf on top of the cheese and cover with the top half.

Join Us For Grilling Season!

Spiced Honey Glazed Chipotle Burgers with Avocado Sauce               (8 Servings)

Patties:

  • 3 lbs. Ground Beef
  • 5-6 Tbsp. Art of Chipotle Paste
  • 2 Tsp. salt

Combine ground beef, Chipotle Paste and salt in a large bowl.  Mix lightly and form into 8 patties.   Refrigerate until ready to grill.

Avocado Sauce:

  • 1 ripe avocado, peeled and pitted
  • 2 Tbsp. fresh lime juice
  • 1 cup mayonnaise
  • 1/2 tsp salt
  • 1/2 cup chopped fresh mint leaves

Mash the avocado with the lime juice ina  bowl.  Stir in the mayonnaise and salt.  Gently fold in the mint leaves.  Cover and refrigerate until ready to serve.

Glaze:

  • 3/4 cup cider vinegar
  • 1 cup honey
  • 3 Tbsp. Art of Chipotle Paste
  • 1 tsp. salt
  • 3 Tbsp. vegetable oil, for brushing on the grill
  • 3/4 cup water

Combine the vinegar, Chipotle Paste, salt and water in a saucepan.  Cook, stirring often until the mixture is reduced by half.

Place burgers on the oiled grill over direct heat.  Cook for 4-5 minutes per side, basting often with the glaze until done.

Brush some of the glaze on the cut side of eight rolls.  Place the rolls on the grill until lightly toasted.

Assemble the burgers, adding lettuce, tomato and avocado sauce on the grilled rolls.