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
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.
1. Stir the Chipotle Sauce, lime juice and Sweet and Low into the sour cream and set aside.
1. Pour the rice vinegar over the slivers of cabbage and stir. Set aside.
1. Wrap corn (or flour) tortillas in foil and bake in a 350 degree oven for 15-20 minutes.
1. Grate cheese and set aside.
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.
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.
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.
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.
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.
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.
Art of Chipotle Paste – Add to taste, according to the heat level you like.
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.
Preheat oven to 300 degrees F (150 degrees C).
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.
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.