CRISPY SQUID AND CRACKED CONCH SALAD WITH ORANGE-CHIPOTLE VINAIGRETTE
Steps:
- For the Orange-Chipotle Vinaigrette:
- Place the orange juice in a medium nonreactive saucepan and bring to a boil over high heat. Cook until thick and reduced to 3/4 cup. Transfer to a bowl and let cool slightly.
- Place the reduced orange juice, onion, garlic, vinegar, chipotle puree, honey, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.
- For the Crispy Squid and Conch Salad:
- Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer. Line a large plate or baking sheet with paper towels, set aside.
- Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter, if it is too thick; add more water a few tablespoons at a time, then season with salt and pepper.
- Season squid and conch with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off then dredge in the cornmeal. Fry until lightly golden brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate. Season immediately with salt. Repeat with the conch, dipping into the batter then frying in batches.
- Place the greens in a bowl and drizzle with about 1/4 cup of the orange-chipotle vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top. Place the squid and conch around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with parsley leaves.
SNAPPER WITH ORANGE CHIPOTLE VINAIGRETTE
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a blender or food processor fitted with the metal blade, combine the orange juice, vinegar, chipotle chilies, salt, and sugar and blend until chilies are finely chopped. With the motor running, add the oil in a steady stream and blend until incorporated. Adjust seasonings, add the mint and set aside. The vinaigrette can be refrigerated overnight without the mint, which should be added just before serving.
- Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side. To serve, transfer snapper fillets to a serving platter or individual plates and drizzle with the orange chipotle vinaigrette.
GRILLED LOBSTER WITH ORANGE CHIPOTLE VINAIGRETTE
Categories Blender Backyard BBQ Orange Basil Lobster Hot Pepper Grill Chill Grill/Barbecue Gourmet
Yield Serves 8
Number Of Ingredients 10
Steps:
- Bring a large kettle (at least 8-quart capacity) three fourths full of water to a boil for lobsters.
- In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt, and sugar until chipotles are chopped fine. With motor running add oil in a slow stream. Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered. Bring vinaigrette to room temperature before serving.
- In boiling water partially cook lobsters, 2 at a time, over high heat 3 minutes and transfer with tongs to a colander to drain and cool. (Make sure water returns to a full boil before adding each batch of lobsters.)
- When lobsters are cool enough to handle, remove tails and claws and discard bodies. With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired. Lobsters may be prepared up to this point 1 day ahead and chilled, covered.
- Prepare grill.
- Grill claws, in batches if necessary, on a rack set 5 to 6 inches over glowing coals, turning occasionally, until liquid bubbles at open end, 5 to 7 minutes, and transfer to a platter.
- Stir basil leaves into vinaigrette and reserve 1 1/4 cup in a small pitcher. Brush meat in lobster tails with some vinaigrette. Grill tails, meat side down, in batches if necessary, 3 minutes. Turn tails meat side up, brushing with more vinaigrette, and grill until juices are bubbling and meat is plump and opaque, 3 to 5 minutes. Transfer tails to platter. Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered.
- Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs.
CREAMY CHIPOTLE VINAIGRETTE
As a salad dressing: Toss with a Mexican-flavored salad made with romaine lettuce, sliced avocado, tomato, red onion or your favorite salad. As a cold sauce: Drizzle over grilled chicken or fish, spoon over baked sweet potatoes, or paint on bbq ribs.
Provided by PaulaG
Categories Salad Dressings
Time 40m
Yield 1 2/3 cups
Number Of Ingredients 8
Steps:
- In a small saucepan combine the orange juice& vinegar.
- Bring to a boil over high heat; then, reduce the heat to medium-low and simmer vigorously until the liquid is reduced by 2/3, about 25 minutes.
- Remove the liquid from the heat, and allow to cool to room temperature.
- Add the mayonnaise and whisk together until well blended.
- Add the chipotle, cilantro, cumin and lime juice; whisk together well.
- Season with salt and pepper.
CRISPY SQUID WITH ORANGE-CHIPOTLE VINAIGRETTE
Make and share this Crispy Squid With Orange-Chipotle Vinaigrette recipe from Food.com.
Provided by loveleesmile
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- For the Orange-Chipotle Vinaigrette:
- Place the orange juice in a medium nonreactive saucepan and bring to a boil over high heat. Cook until thick and reduced to 3/4 cup.
- Transfer to a bowl and let cool slightly.
- Place the reduced orange juice, onion, garlic, vinegar, chipotle puree, honey, salt and pepper in a blender and blend until smooth.
- With the motor running, slowly add the oil until emulsified.
- For the Crispy Squid Salad:
- Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer.
- Line a large plate or baking sheet with paper towels, set aside. Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter, if it is too thick; add more water a few tablespoons at a time, then season with salt and pepper.
- Season squid with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off then dredge in the cornmeal. Fry until lightly golden brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate. Season immediately with salt.
- Place the greens in a bowl and drizzle with about 1/4 cup of the orange-chipotle vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top. Place the squid around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with parsley leaves.
Nutrition Facts : Calories 832.9, Fat 44, SaturatedFat 3.6, Cholesterol 264.4, Sodium 70.7, Carbohydrate 85.6, Fiber 3.3, Sugar 26.6, Protein 24.7
ORANGE-CHIPOTLE VINAIGRETTE
Number Of Ingredients 6
Steps:
- In a small bowl whisk together the orange juice, zest, vinegar, chipotle, and salt. Whisk in the oil until thoroughly mixed. Use fresh or store in the refrigerator up to 2 days.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
GRILLED LOBSTER WITH ORANGE CHIPOTLE VINAIGRETTE
Make and share this Grilled Lobster With Orange Chipotle Vinaigrette recipe from Food.com.
Provided by lazyme
Categories Lobster
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large kettle (at least 8-quart capacity) three fourths full of water to a boil for lobsters.
- In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt, and sugar until chipotles are chopped fine.
- With motor running add oil in a slow stream.
- Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered.
- Bring vinaigrette to room temperature before serving.
- In boiling water partially cook lobsters, 2 at a time, over high heat 3 minutes and transfer with tongs to a colander to drain and cool. (Make sure water returns to a full boil before adding each batch of lobsters.).
- When lobsters are cool enough to handle, remove tails and claws and discard bodies.
- With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired.
- Lobsters may be prepared up to this point 1 day ahead and chilled, covered.
- Prepare grill.
- Grill claws, in batches if necessary, on a rack set 5 to 6 inches over glowing coals, turning occasionally, until liquid bubbles at open end, 5 to 7 minutes, and transfer to a platter.
- Stir basil leaves into vinaigrette and reserve 1 1/4 cup in a small pitcher.
- Brush meat in lobster tails with some vinaigrette.
- Grill tails, meat side down, in batches if necessary, 3 minutes.
- Turn tails meat side up, brushing with more vinaigrette, and grill until juices are bubbling and meat is plump and opaque, 3 to 5 minutes.
- Transfer tails to platter.
- Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered.
- Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs.
Nutrition Facts : Calories 372.1, Fat 28.2, SaturatedFat 4, Cholesterol 190.5, Sodium 1362.7, Carbohydrate 4.2, Fiber 0.2, Sugar 3.3, Protein 25.1
JICAMA-ORANGE SALAD WITH CHIPOTLE VINAIGRETTE
Make and share this Jicama-Orange Salad with Chipotle Vinaigrette recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Arrange individual leaves of romaine on salad plates as bed for salad.
- Remove rind and pith from oranges, and slice across to expose the sections; about 1/4" each slice.
- Remove seeds as necessary.
- Spread oranges over lettuce in a fan pattern, sprinkling with jicama, olives, and cilantro leaves (flat leaf parsley may be used if you prefer).
- For the vinaigrette dressing, make a paste out of the chilies, salt, pepper, and garlic, by placing in a bowl and pressing with a flat mallet or other suitable utensil.
- Add fruit juices and olive oil, whisking together well.
- Pour over salad and serve.
Nutrition Facts : Calories 165.9, Fat 5, SaturatedFat 0.7, Sodium 382.9, Carbohydrate 30.7, Fiber 9.9, Sugar 17.7, Protein 3.9
ORANGE-CHIPOTLE CHICKEN
Big on flavor and easy on the cook's time, this orange-chipotle chicken recipe is appealing. The sweet-yet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice. —Cittie, Tasteofhome.com Community
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 324 calories, Fat 8g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 414mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 35g protein.
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