Chipotle Flavors: Chipotles in the Kitchen

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By Dave DeWitt and Chuck Evans     Recipes: Chuck’s Chipotle Sauce Chipotle-Tomatillo Sauce Chipotle-Corn Salsa with Poblanos and Morels Guacamole con Chipotle   Chipotles and all their processed forms are very versatile. With the possible exception of some desserts, cooks can use them in just about any recipe. For example, add a few dashes of a chipotle hot sauce to …

Fiery Tequila

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Q:  Hello,We are in search of Fire God Tequila for one of your recipes.  We are having a hard time finding it….  Would you happen to know where we can locate it?  We understand it is made by the company Conquistador, but we have been unsuccessful in finding it or anyone that carries this particular tequila.  Thank you,Alyssa  A:  Hello …

Cinco de Mayo in Italy

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By Dave DeWitt From left, Renate Zoschke, yours truly, Prof. Amedeo Alpi, Massimo Biagi, Marco and Giacomo Carmazzi, and Harald Zoschke. Photo by Mary Jane Wilan. Other photos by Harald Zoschke. On May 5, 2015, Mary Jane and I were staying at Harald and Renate Zoschke’s house beside Lake Garda in Bardolino, Italy. But that didn’t stop us from celebrating Cinco …

Lobster (or Shrimp) Corndogs with Chipolte Ketchup and Wasabi Mustard

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Lobster (or Shrimp) Corndogs with Chipolte Ketchup and Wasabi Mustard

Ingredients

For the Lobster:

  • 4 warm water lobster tails(or 10 shrimp)

  • 30 skewers

  • Corndog batter (recipe follows)

  • 1 gallon frying oil

For the Batter:

  • 2 cups flour

  • 2 cups cornmeal

  • 1 tbsp baking powder

  • 1 tsp sugar

  • 5 eggs

  • 3 egg yolks

  • 2 roasted and diced green chilis

  • 1 cup buttermilk

  • one cup milk

For the Ketchup:

  • 1 yellow onion

  • 8 cloves chopped garlic

  • 1 #10 can ketchup

  • 1/4 cup Worcestershire sauce

  • 1 tbsp soy sauce

  • 1 can chipotle in adobo

For the Mustard:

  • 1 cup whole grain mustard

  • 1/2 cup sour cream

  • 2 tbsp wasabi powder

  • 1 tbsp siracha chili sauce

  • 2 tbsp rice wine vinegar

  • salt and pepper

Instructions

For the Lobster:

Remove lobster tails from shells and cut into thirds long ways. Thread lobster tails long ways one on each skewer. Preheat oil in fryer or large pot to 325 degrees. One at a time dip lobster tails into batter and place in hot oil. Fry until golden brown, turning the tails several times with tongs to get even cooking. Skewers should fry about 4-5 minutes each. Fry about 5-6 skewers at one time. Drain on paper towels. Serve with chipolte ketchup.

For the Batter:

Combine flour, cornmeal, baking powder, sugar in a bowl. In a separate bowl combine eggs, egg yolks, milks, and green chili. Stir each bowl until well combined. Add liquid to dry ingredients. Whisk until smooth.

For the Ketchup:

Sauté onions until soft, add garlic and sauté for 10 seconds, add remaining ingredients and cook for 15 minutes on medium heat. Puree, strain, cool.

For the Mustard:

 

Dissolve wasabi powder in vinegar until smooth, add in mustard and sour cream, salt and pepper to taste.

 

Salsa de Jalapeño o Serrano Asado (Roasted Jalapeño or Serrano Salsa)

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The simplicity of this salsa, imported from northern Mexico and popular 
in Texas, is deceiving, for it is one of the best all-around table
sauces. The charred tomatoes and chiles have a robust flavor, and you
can control the texture. Some cooks char onion slices on the grill and
add them to this salsa.

Ingredients

2 large tomatoes
2 jalapeño or serrano chiles, stems removed
1/2 teaspoon salt, or to taste

Instructions

Grill the tomatoes and chiles by placing them 3 to 6 inches above the 
flames. Turn them often; they should be soft and the skins should be
charred.
In a blender, pulse the tomatoes and chiles for 30 seconds to the
desired consistency. Add salt to taste. The texture is smooth and the
sauce is flecked with tiny bits of the charred chile and tomato skins,
which add an interesting flavor.