Place the Chipotle Paste, soy sauce, garlic, olive oil, onion, marmalade, and lime juice in a plastic bag. Mix together and put the chicken thighs in the bag to marinate. Place in refrigerator for 3-12 hours. Spray the bbq with non-stick spray.
Prepare grill and place chicken on grill rack. Grill approximately 10 minutes on each side. While cooking chicken, place remaining marinade in pan and heat to reduce sauce. Serve chicken with the reduced marinade/sauce.
1 tsp. (or more to taste) Art of Chipotle, Chipotle Paste
In small saucepan, bring water to boil over medium-high heat. Gradually stir in sugars until dissolved. Stir in maple flavoring and Chipotle Paste. Refrigerate. Makes about 2 cups of syrup.
Blueberry Cornmeal Pancake Ingredients:
1 1/4 cups flour
1 cup cornmeal
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 pinch salt
2 1/4 cups buttermilk
2 eggs, separated, plus
1 egg white
3 tablespoons dark brown sugar
1 cups fresh blueberries or if frozen, use unsweetened berries
1 tablespoon vegetable oil
In a small bowl, stir together the flour, cornmeal, baking soda, baking powder and salt; set aside. In a large bowl, whisk together the buttermilk, egg yolks and sugar, set aside. In another large bowl, using an electric mixer, beat the egg whites until stiff peaks form. Add the dry ingredients to the buttermilk mixture and stir until blended, then gently fold in the egg whites. Stir in the blueberries. Heat 1/2 teaspoons of oil in a large nonstick skillet over medium heat. Using 1/4 cup of batter for each pancake, make 4 pancakes, cooking them about 4 minutes on each side or until golden brown. Add 1/2 teaspoons of oil to the skillet before cooking each batch.
Cream sugar and shortening, then add extracts. Sift dry ingredients and add alternating with water. Beat egg whites until firm; gently fold them into the batter. Bake at 350 degrees for 30 minutes in three greased and floured 9″ pans.
Cranberry Orange Chipotle Curd
1 cup sugar
4 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups fresh orange juice
1/2 cup water
4 egg yolks beaten
1/4 cup butter
3 tablespoons orange zest
3/4 teaspoons orange extract
1/4 cup Art of Chipotle, Crazzberry Fiesta
In saucepan, combine sugar, cornstarch and salt. Stir in orange juice and water. Bring to a boil, stirring constantly. Stir a little of the hot mixture into the 4 beaten egg yolks, then add the 4 yolks to the saucepan of hot mixture. Boil for one minute. Add butter, zest and orange extract. Let cool and then stir in 1/4 cup Art of Chipotle, Crazzberry Fiesta Sauce. When both the cake and the curd have cooled, spread between layers and on top of cake.
Refrigerate cake before frosting.
Orange Buttercream Frosting
1/4 cup butter, softened
2 cups powdered sugar
1 tsp grated orange peel
3/4 teaspoon orange extract
2-3 tablespoons orange juice
Cream butter until light and fluffy. Beat in the powdered sugar, orange peel and orange extract. Add orange juice to achieve frosting consistency.
1 Tbsp. Art of Chipotle, Chipotle Paste (more or less to taste)
1/2 tsp. salt
1 tbsp. olive oil
Add all ingredients together and mix well. Marinate chicken in refrigerator for 30 -60 minutes. Pre-heat a non-stick pan on med-high heat. Add the oil and saute the chicken breasts for 5-7 minutes on each side, until almost cooked through. Ad the remainder of the marinade and cook for 2-3 minutes to reduce the sauce.
3 large potatoes, peeled and cut into large chunks
1/2 white onion, cut into chunks
1 clove garlic, minced
1 cup beef broth
1/2 small can tomato paste (6 oz)
1-2 Tbsp. Chipotle Paste
1/2 can Irish stout beer (like Guinness)
1 1/2 tsp. cold water
1 1/2 tsp. cornstarch
Toss beef cubes in flour to coat. Heat oil in large pan over medium heat and brown the beef until browned. Place carrots, potatoes, onions and garlic in a crock pot. Place the meat on top of the vegetables. Mix together the beef broth, tomato paste, Art of Chipotle-Chipotle Paste and beer and pour over the ingredients in crock pot.
Cover and cook on low for 8 hours. During the last hour, dissolve cornstarch in cold water and then stir into the broth. Simmer on high for a few minutes to thicken.
Heat olive oil in a large pan over medium heat. Add onion and garlic and cook until tender. Add cubed pork and brown the meat. Pour this mixture into a crock pot and stir in the rest of the ingredients. Cover and cook on medium for 6 hours. Serve over rice with sour cream and cilantro. This mixture can also be made into burritos, tacos or enchiladas.