Tag Archives: grilling

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.

 

Grilled Honey Lime Chicken!

Ingredients:
1/3 cup fresh lime juice
2 tablespoons honey
4 cloves garlic, chopped
1 serrano chile, or jalapeno seeded & diced
1-2 tsp. Chipotle Paste (add more for desired heat)
1/4 teaspoon cornstarch
1 tablespoon minced cilantro
1 pound boneless skinless chicken breast

Preheat grill. In a food processor or blender, puree lime juice, honey, garlic, serrano, The Art of Chipotles Gourmet Paste, and cornstarch. Transfer mixture to a medium sized sauce pan and boil until slightly thickened, about 1 minute. Stir in cilantro. Brush breasts lightly with glaze. Grill 4 minutes each side, turning once. Just before removing from the grill, baste chicken with the remaining glaze. Remove from grill and serve. Complement your dish with The Art of Chipotles fresh Pineapple Mojito or Mango Gingersnap Salsas.

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.

Chicken & Green Apple Mango Chipotle Salsa

Ingredients:

  • 1 cup Granny Smith apple, 1/4″ diced, unpeeled
  • 1/2 cup chopped mango
  • 1/2 cup red onion, 1/4″ diced
  • 1/2 cup red bell pepper, 1/4″ diced
  • 1/2 cup diced tomatoe
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup apple juice
  • 1/2 cup red wine vinegar
  • 1 Tbsp. Chipotle Paste
  • 4 boneless skinless chicken breast halves

Spice mixture:  In a small bowl, mix 1 Tbsp. paprika, 1 teaspoon each salt and pepper, 1/8 teaspoon cayenne, 1/2 teaspoon chili powder, and 1/2 teaspoon firmly packed brown sugar.

In a bowl, mix apple, mango, onion, bell pepper, cilantro, apple juice, vinegar and Chipotle Paste.  Cover and chill.

Rinse chicken and pat dry.  Rub spice mix all over chicken.

To Grill:  Coat both sides of chicken breasts lightly with olive oil and lay on a grill over medium-high coals or gas grill; close lid if using gas.  Cook, turning once, until chicken is no longer pink in center of thickest part, 6-8 minutes total.

To Saute:  In a 12″ saute pan over medium heat, add oil and tilt to coat bottom of pan.   When hot, lay chicken breasts, slightly apart, in pan.  Cook, turning once, until chicken is no longer pink in center of thickest part, 10-12 minutes total; reduce heat slightly if chicken egins to brown excessively.

Transfer chicken to plates.  Serve with apple chipotle salsa.

Ultimate Gourmet Salsas

Our neuvo southwest grilling and dipping sauces range from sweet-heat to traditional and are always distinctive and memorable.

As we contemplated the salsa market, we strived to create an entirely new approach to the rich and earthy flavor of chipotle, one that did not limit its use to traditional chips and dip.  Consider our Pineapple Mojito, which pairs well with lamb and fish and makes a dazzling topping for cream cheese.  Or let our Mango Gingersnap add a tantalizing Asian flare to poultry, meats and fish.  Only your imagination limits the possibilities…and, of course, you can use chips if you want.