Wednesday, November 25, 2009

Not Better Than Sex

Family and friends joined in merriment, simple food jam-packed with flavor and a nice tall glass of a Belgium Abbey-style Ale are what make Thanksgiving dinners my favorite holdiay. This Chipotle paste is a base for many dishes. Use it in sauces, stews and soups for a an extra kick of flavor. The Chutney is one example of how to use it and its a great accompaniment for wild game, pork and poultry. Use it tomorrow on your turkey. Your friends and family will thank you.

Chipotle Paste
1-7 oz can, Chipotle chiles in adobo sauce
4-cloves garlic
1-Tablespoon, Mexican Oregano
2-Tablespoons, Olive Oil (canola if your prefer)

Place all ingredients in a food processor and puree. Store in a well sealed container in the refrigerator. It should last for several months.

Chipotle Chile Chutney
2 tablespoons, chipotle paste (from above recipe)
2 Roma tomatoes, peeled and chopped
1 cup, apple cider vinegar
1 cup, brown sugar, firmly packed
1/2 teaspoon, cumin 1/2 teaspoon, allspice
1/2 teaspoon, cinnamon
12 ounces, cranberries, dehydrated (Craisins)
1 medium, onion, thinly sliced
2 medium, orange, zested and juiced
salt and pepper, to taste

Cook chutney by combining all ingredients in a medium heavy bottom pot. Bring to a boil, turn down heat and simmer uncovered until thick and jam-like, approximately 30-40 minutes. Correct seasonings. Make certain there's a balance between tartness and sweetness.

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