Chicken with Chipotle-Mulberry Sauce

Dave DeWitt Recipes Leave a Comment

Thanks to Patrick Hancock, executive chef at El Pinto Restaurant for the concept for the sauce recipe. For the chicken, I used The Old Spice Shack’s Country French Rub, and it was delicious. Note that the sauce can be pureed or not, and that it is the most brilliant purple color that you will ever see.

Ingredients

  • 2 chicken legs with thighs attached

  • Favorite rub of choice

  • 1/4 cup red raspberry vinegar

  • 1 large clove garlic, minced

  • 1 cup crushed mulberries

  • 1 chipotle in adobo, minced

Instructions

Place the chicken on a plate and sprinkle the rub over it. All to marinate for at least ½ hour, preferably longer.

In a sauce pan, combine the vinegar, garlic, mulberries, and chipotle and bring to a boil. Reduce the heat and cook, uncovered, for 15 minutes. Remove from the heat and puree if you want a smoother sauce.

Grill the chicken over medium heat for about 12 minutes per side, turning often.

Serve the chicken covered with the sauce.

 

Grilled Lamb Chops with Mulberry Salsa

Dave DeWitt Recipes Leave a Comment

Here’s a spicy treat and a good way to use up excess mulberries. Any number of commercial rubs work well for the lamb chops, or you can simply use red chile powder or hot paprika for the rub.

Ingredients

  • 4 thick lamb chops

  • Commercial rub of choice

  • 1 cup mulberries

  • 1 cup diced melon, such a cantaloupe

  • 2 serrano chiles, seeds and stems removed, minced

  • 1/2 cup diced red bell pepper

  • 1 medium onion, chopped fine

  • Juice of 1/2 lemon

  • 3 tablespoons vegetable oil

  • 1 tablespoon minced Italian parsley

  • 1 tablespoon minced cilantro

Instructions

Place the lamb chops on a plate and sprinkle with the rub. Press the rub into the meat and let stand for 1/2 hour.

In a bowl, combine the mulberries, melon, chiles, red bell pepper, onion, lemon juice, oil, parsley, and cilantro and mix well. Let stand for 15 minutes.

Grill the lamb over a medium hot fire until done; medium rare approximately will take 5 to 6 minutes per side, depending on the heat of the fire and the distance the meat is from it. The internal temperature should be 150°F.

Place the lamb on a plate and top with the salsa.

Yield: 4 servings

Heat Scale: Mild

 

New Mexico-Style Black Bean Venison Chili

Dave DeWitt Recipes Leave a Comment

If venison is not available, substitute beef. It’s a lot easier to use canned black beans.

Ingredients

For the Chili:

  • 4 tablespoons olive oil

  • 1 pound coarsely ground venison or stew meat

  • 6 cloves fresh garlic, minced

  • 1 white or yellow onion, chopped

  • 1 jalapeño, seeded and chopped

  • 4 tablespoons ancho chile powder

  • 2 chipotles in adobo, chopped

  • 1/8 cup Asian hot sauce, Sriracha recommended

  • 6 Roma tomatoes, blanched, peeled, seeded and diced

  • 2 teaspoons ground cumin

  • 1 quart chicken stock, a little more on hand might help

  • 2 12-ounce bottles of dark beer

  • 1 cup black beans (For fresh, soak over night; for canned, open quickly and lose the can. Either way, drain well)

  • ½ teaspoon epazote

  • 2 tablespoons masa harina

  • 1 tablespoon fresh cilantro, chopped

  • Salt and freshly ground pepper to taste

For the Goat Cheese Crema:

  • 1 1/4 cups heavy whipping cream

  • 2 tablespoons garlic puree

  • 8 ounces goat cheese

  • 1 jar Coyote Trail Red Mild Grill & Dipping Sauce (or salsa of choice)

Instructions

For the Chili:

Heat the oil in a heavy stockpot until lightly smoking. Add the venison and brown lightly.

Add garlic, onions and jalapeño; cook over medium heat for another 15 minutes or so.

Add ancho puree, chipotle, Asian hot sauce, tomatoes, and cumin, and simmer for another 10 minutes.

Add the chicken stock and beer, and bring to a rolling boil. Add the beans and epazote.

Reduce the heat and let simmer for 1 1/2 to 2 hours or until the meat and beans are soft and tender, stirring often. Add more stock throughout the cooking process, if necessary, to keep the meat and beans covered.

Whisk in the masa harina and cilantro. Season to taste with salt and pepper.

For the Goat Cheese Crema:

Heat the cream in a small sauce pan until it is about to boil. Add garlic puree. Turn off the heat and let it steep for 25 minutes.

Pour contents in a blender and add the cheese. Puree the mixture until smooth. Serve slightly warm or room temperature.

To serve:

Serve chili in warm bowls, topped with a large dollop of Goat Cheese Crema and a tablespoon of Coyote Trail Red Mild Grill & Dipping Sauce.

Southwest Salsa Soup

Dave DeWitt Recipes Leave a Comment

Using a commercial salsa as a base for this soup makes it quick and easy to prepare as well as allowing you to choose your spice level from mild to wild. The heat of the salsa will intensify, so I won’’t use anything that is too hot or a salsa that is habanero based. This simple soup can also be expanded to a more hearty soup, with the addition of ingredients such as cooked pinto or black beans, chicken or turkey, or even whole kernel corn. Add these to the soup after it has been pureed. For a taste of green chile, chicken enchiladas in a soup bowl, just use green chile salsa and chicken.

Ingredients

  • 1 cup chopped onion

  • 2 teaspoons chopped garlic

  • 2 to 3 teaspoons vegetable oil

  • 1½ cups tomato-based commercial salsa

  • 3 cups chicken broth

  • 2 corn tortillas, torn into pieces

  • 1/4 teaspoon ground cumin

  • 1/4 cup chopped, fresh cilantro

  • Salt and freshly ground black pepper to taste

  • Garnish: Sour cream

  • Chopped fresh cilantro

    • Instructions

    Heat the oil in a heavy stock or sauce pot, add the onions and saute until they are soft. Add the garlic and continue to saute for an additional minute.

    Stir in the salsa, broth, tortillas, cumin, and salt and pepper. Bring to a boil, reduce the heat and simmer until the tortillas are soft. Remove from the heat and cool slightly.

    Put the mixture into a blender or food processor and puree until smooth. Adjust the seasonings and stir in the cilantro.

    To serve, ladle the soup into individual bowls and garnish with a dollop of sour cream and chopped cilantro.

     

    Noodle and Shrimp Salad with Oriental Cucumber Salsa

    Dave DeWitt Recipes Leave a Comment

    This quick and easy basic salad can be changed by using a different salsa to dress the noodles. Try a commercial peanut-based salsa and if your salsa is too thick, thin with a little oil or vinegar.

    Ingredients

    For the Salad:

    •    2 cups cooked vermicelli or Chinese noodles
    •    ½ cup cooked shrimp or shredded cooked chicken
    •    1 recipe Oriental Cucumber Relish (see recipe below)
    •    1/4 cup chopped peanuts
    •    Chopped fresh cilantro

    For the Relish:

    •    3 serrano or Thai green chiles, stems removed, minced
    •    1 large cucumber, peeled and finely diced
    •    1/4 cup shredded carrots
    •    4 green onions, chopped, including the tops
    •    2 tablespoons vinegar
    •    1 tablespoon peanut oil
    •    1 teaspoon soy sauce
    •    1 teaspoon minced fresh ginger
    •    ½ teaspoon sesame oil
    •    ½ teaspoon sugar
     

    Instructions

    Combine all the ingredients for the relish and allow to sit for at least an hour to blend the flavors.

    Toss the noodles with the shrimp and cucumber relish. Garnish with the peanuts and cilantro and serve.