Ancho Chili Glaze Recipes

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CRUNCHY CALAMARI WITH ANCHO CHILE GLAZE



Crunchy Calamari With Ancho Chile Glaze image

My introduction to manzanilla decades ago was alongside a plate of fried prawns at El Faro in Cádiz, near Sanlúcar de Barrameda, in southern Spain. Nothing could provide a better partner for the sweet, briny shrimp than the pale, intensely floral, somewhat saline wine. Yet after our tasting of deliciously intense manzanillas, I was determined to show how well the wine could pair alongside food that was not Spanish: with dim sum, for example, or fried Ipswich clams. That was until I tasted Jean-Georges Vongerichten's crunchy calamari at the Matador Room, his restaurant in Miami Beach. Delicately crisp, impossibly tender and fueled with a piquant glaze, they were perfection with a glass of manzanilla. Back at home with his recipe, plenty of oil, the hottest possible temperature and a messy stove got me close.

Provided by Florence Fabricant

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 12

1/3 cup sugar
1 teaspoon minced garlic
1 teaspoon crushed ancho chile
1/4 teaspoon chipotle powder
2 cups dry red wine
1 tablespoon red wine vinegar
Salt
1 pound cleaned calamari, the smaller the better
1 cup flour
12 ounces club soda
Vegetable oil for deep-frying
1 lime, zested, then cut into wedges

Steps:

  • Moisten sugar with 1 tablespoon water in a shallow saucepan. Cook on medium-high until sugar caramelizes to light amber. Add garlic and cook until it starts to color. Add ancho and chipotle, cook 30 seconds, then stir in wine, taking care because it may sputter. Cook on high heat, stirring occasionally, until the caramel dissolves in the wine and the mixture reduces to 1/2 cup, about 15 minutes. Remove from heat, season with vinegar and salt and set aside.
  • Slice calamari into thin rings. Toss with 1/2 cup flour, place in a large strainer and shake off excess flour. Season with salt. Pour club soda into a large bowl. Whisk in remaining flour.
  • Heat about 2 cups oil to very hot, about 400 degrees, in a deep-fryer, sauté pan or wok. Place floured calamari in the batter. Using tongs, transfer about 1/4 of it to the oil and fry until golden. Stand back because the calamari may spatter furiously. Remove to several layers of paper towels. Repeat with remaining calamari.
  • Pile calamari on a platter, dust with lime zest and serve with lime wedges and ancho glaze.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 8 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 907 milligrams, Sugar 18 grams, TransFat 0 grams

ANCHO CHILI GLAZE



Ancho Chili Glaze image

We tried this Ancho Chili Glaze on salmon and it was a big hit in the Test Kitchen. The sweetness from the honey paired really well with the smokiness from the bacon. The ancho chilies were pretty mild. We can't wait to try this on other meats like chicken and pork. Yummy!

Provided by Karl Strasser

Categories     Other Sauces

Time 1h

Number Of Ingredients 6

3 1/2 c water
1 3/4 c sugar
5 large ancho chilies (seeded and sliced)
7 Tbsp lime juice
7 oz bacon, uncooked and diced
4 c honey

Steps:

  • 1. Add all ingredients together, except the honey, and cook in a heavy pot. Cook until it is reduced by half.
  • 2. Let it cool down for about 10 minutes. Then add the honey and blend together with a hand blender until it is blended smooth.
  • 3. Brush on fish, chicken, ribs, steak before or after cooking.

ANCHO CHILI SAUCE - RECIPE



Ancho Chili Sauce - Recipe image

This easy-to-make red chili sauce recipe is a flavor POWERHOUSE and essential for Mexican or Tex-Mex cuisine, made with lightly toasted ancho peppers. Perfect for enchiladas, chilaquiles, tacos and so much more.

Provided by Mike Hultquist

Categories     Main Course

Time 50m

Number Of Ingredients 12

5 ancho chili peppers
1 tablespoon vegetable oil
½ cup chopped white onion
½ cup chopped red onion
4 garlic cloves (chopped)
1 Roma tomato (chopped)
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 tablespoon Mexican oregano
Salt and pepper to taste
1-2 tablespoons honey (optional)
Soaking water or stock for thinning

Steps:

  • Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
  • Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
  • Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.
  • Set the chopped anchos into a food processor.
  • Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
  • Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.
  • Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid. Process until it smooths out.
  • The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
  • Give it a taste. You can adjust with salt and pepper and this point, and if you feel it needs a touch of sweetness, add the honey and process a bit more.
  • Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
  • Store in the fridge in an airtight container.
  • As a tasty variation, add up to 15 ounces (1 can) of tomato sauce while cooking, or after you strain the ancho chili sauce to simmer. It makes for an outstanding final sauce. Or, swirl in anywhere from 1 tablespoon to a cup of the ancho chili sauce to tomato sauce to liven up any dish.

Nutrition Facts : Calories 43 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, Sodium 8 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

ANCHO CHILE-HONEY GLAZED SALMON (MESA GRILL)



Ancho Chile-Honey Glazed Salmon (Mesa Grill) image

Bobby Flay strikes again with this amazing spicy sweet salmon recipe from his Mesa Grill restaurant. Prepare the roasted jalapeno crema and spicy black bean sauce first. The salmon cooks quick.

Provided by gailanng

Categories     Black Beans

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

1/3 cup honey
1 tablespoon dried ancho chile powder
1 tablespoon Dijon mustard
salt & pepper
4 salmon fillets, 8 oz. each
2 tablespoons canola oil
1 1/2 cups dried black beans
1 small red onion, peeled and coarsely chopped
2 garlic cloves
2 chipotle chiles in adobo, chopped
1 teaspoon ground cumin
water
salt
1/2 cup sour cream or 1/2 cup creme fraiche
1 large roasted jalapeno, peeled, seeded and chopped (or 2 small)
salt and pepper

Steps:

  • Salmon: Whisk together honey, ancho chili powder and mustard in a small bowl and season with salt and pepper.
  • Preheat nonstick saute pan over high heat. Brush salmon with oil on both sides and season with salt and pepper.
  • Place salmon in the pan, skin-side down and cook until golden brown and a crust has formed, about 2 to 3 minutes. Brush the top of the salmon with some of the ancho glaze, flip over, and continue cooking about 2 minutes longer, until a crust has formed and the salmon is cooked to medium.
  • Remove salmon from the pan, glazed-side up and brush with some more of the ancho glaze. Spoon some of the Spicy Black Bean Sauce onto a plate, drizzle with some of the Roasted Jalapeno Crema and set the salmon in the center, glazed-side up.
  • Black Bean Sauce: Combine the beans, onion, garlic, chipotles and cumin in a medium saucepan; add cold water to cover by an inch. Bring to a boil, reduce heat and simmer until beans are tender. Add more water if the beans appear dry.
  • Using a slotted spoon, transfer mixture to a food processor. Add 1 cup of the cooking liquid and process until almost smooth; sauce should be a little chunky. Season with salt.
  • Roasted Jalapeno Crema: Place crema and jalapenos in a food processor and process until smooth. Season with salt and pepper. Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 820, Fat 22.6, SaturatedFat 3.4, Cholesterol 146.3, Sodium 320.6, Carbohydrate 72.4, Fiber 12.4, Sugar 25.8, Protein 81.8

PAN-ROASTED PORK TENDERLOIN WITH ANCHO HONEY GLAZE



Pan-Roasted Pork Tenderloin with Ancho Honey Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 9

1 cup honey
2 tablespoons ancho powder, plus more for seasoning the pork
1 tablespoon Dijon mustard
Pinch of chile de arbol
Kosher salt and freshly ground black pepper
1 1/2- to 2-pound pork tenderloin, trimmed of excess fat and silver skin
Canola oil, for searing
Finely diced chives, for garnish
Thinly sliced scallions, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Whisk together the honey, 2 tablespoons ancho, the mustard and chile de arbol in a small bowl until smooth then season with salt and pepper. Set aside. (If you can make this glaze at least 30 minutes before using, it will be more flavorful.)
  • Remove the pork from the refrigerator 30 minutes before cooking. Season the pork on both sides with salt, pepper and ancho powder. Heat a few tablespoons of oil in a large ovenproof skillet over high heat until it shimmers. Add the pork and cook on all sides until golden brown and a crust has formed, about 12 minutes total. Brush both sides with some of the glaze.
  • Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center registers 140 degrees F, about 12 minutes.
  • Brush the top with the glaze several times while roasting. Remove to a cutting board and brush the top of the pork with more glaze. Let rest for 10 minutes then cut into thick slices. Garnish with the chives and scallions and serve.

DUCK BREASTS WITH ANCHO CHILE DULCE DE LECHE GLAZE



Duck Breasts with Ancho Chile Dulce De Leche Glaze image

This wonderfully exotic recipe for duck breasts with ancho chile dulce de leche glaze is courtesy of chef Aaron Sanchez.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 10

3 dried ancho chiles (1 1/4 ounces), stemmed and seeded
2 cups boiling water
1 clove garlic, minced
1/2 cup freshly squeezed orange juice
1/4 cup prepared dulce de leche
1/2 cup homemade or store-bought low-sodium chicken stock
6 Muscovy duck breast halves (3/4 pound each), rinsed, patted dry, trimmed of excess fat, and scored
Coarse salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon chopped cilantro

Steps:

  • Place chiles in a small, dry, heavy-bottomed skillet over medium heat, and toast until slightly darkened, turning once, about 40 seconds. Transfer to a small heatproof bowl and pour over boiling water. Let stand until softened, about 20 minutes.
  • Using a slotted spoon, transfer chiles to the jar of a blender. Add 1 cup soaking liquid and garlic; blend until smooth. Set aside.
  • Place orange juice in a small saucepan over medium heat. Cook until liquid is reduced by half; add dulce de leche and chicken stock. Bring mixture to a simmer and immediately remove from heat; set aside.
  • Working in batches, season duck with salt and pepper and place, skin side down, in a large heavy-bottomed skillet over medium heat. As fat begins to render out, drain into a heatproof bowl and discard or save for another use. Continue cooking until skin is well-browned, about 15 minutes. Turn, and continue cooking duck until meat is browned, about 3 minutes more. Transfer duck to a plate and repeat process with remaining duck breasts.
  • Return all duck breasts to skillet, cover, and cook until an instant-read thermometer inserted horizontally in the center of a breast registers 135 degrees for medium-rare, about 6 minutes. Transfer duck to a carving board and let stand, uncovered.
  • Pour out and discard all but 2 tablespoons fat from skillet. Add reserved chile and orange juice mixtures to skillet, along with any duck juices that have accumulated on the cutting board. Place over medium-high heat and cook, stirring, scraping up any browned bits that have accumulated in the bottom of the skillet, until thickened, about 6 minutes. Whisk in butter until melted. Season with salt, and chopped cilantro.
  • Slice duck breasts and serve immediately with sauce.

LAMB SHANKS WITH ANCHO CHILE HONEY GLAZE



Lamb Shanks with Ancho Chile Honey Glaze image

A lamb lovers dream! This is one of my favorite lamb recipes. I've had so many requests after serving this at dinner parties that I decided to post it here. Get the shanks in the oven. Make the glaze and topping, then take an hour long nap, have a bath, and presto! Dinner's ready! Bon Appetite.

Provided by ANGELAELSER

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 2h45m

Yield 4

Number Of Ingredients 17

2 tablespoons olive oil
4 lamb shanks
1 onion, chopped
2 cloves garlic, minced
2 dried ancho chiles - chopped, stemmed and seeded
2 cups chicken broth
4 cups tomato puree
1 teaspoon ground cumin
1 bay leaf
salt and pepper to taste
6 dried ancho chiles, stemmed and seeded
4 cups boiling water
½ cup honey
1 teaspoon grated orange zest
1 cup plain yogurt
2 tablespoons chopped fresh cilantro
salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Heat oil in large Dutch oven or enamel baking pot. Sear shanks on all sides and set aside. In the same pot, saute onion and garlic 2 to 3 minutes. Add 2 ancho chilies, tomatoes and chicken stock. Season with cumin, bay leaf, salt and pepper. Boil briefly, then return shanks to pan.
  • Cover and bake in preheated oven for 2 to 2 1/2 hours. Meat should be just ready to fall off the bone.
  • To make the glaze: Cover 6 ancho chilies with boiling water, and soak for 10 minutes. In a food processor, combine chilies, 1 cup water, honey and orange zest. Process until smooth; set aside.
  • To make the topping: In a small bowl, mix together yogurt, cilantro and salt. Cover, and refrigerate.
  • When the shanks are done, remove them from the Dutch oven, and place them into an oiled roasting pan. Increase oven temperature to 400 degrees F (200 degrees C). Spread glaze over shanks and return to oven until light crust forms, 6 to 10 minutes. Serve on large plates surrounded by tomato base and topped with the refreshing yogurt mixture.

Nutrition Facts : Calories 615.6 calories, Carbohydrate 82.9 g, Cholesterol 86.1 mg, Fat 18.4 g, Fiber 12.8 g, Protein 39.1 g, SaturatedFat 4.8 g, Sodium 1135.1 mg, Sugar 52.5 g

ANCHO CHILE GLAZED RIBS



Ancho Chile Glazed Ribs image

Provided by Aarón Sánchez

Yield 4 servings

Number Of Ingredients 17

2 whole "St. Louis" pork rib steaks
1/2 cup oil
1 cup Chef Paul Meat Magic seasoning or substitute
1 1/2 gallons chicken stock
1 cup Worcestershire sauce
1/2 cup whole garlic cloves peeled
1 cup ancho chile (seeded, deveined, and toasted)
1/4 cup molasses or honey
2 tablespoons of each spice (toasted fennel seed, toasted cumin seed, star anise, and black pepper)
1 onion roughly chopped
2 tablespoons chopped garlic
1 red bell pepper roughly chopped
1 green bell pepper roughly chopped
1 cup red wine vinegar
Ancho Chiles to taste
1/2 cup diced pineapple
1 cup braising liquid, recipe above, strained

Steps:

  • Season racks generously with salt and pepper. Combine oil and seasoning and mix well until a paste forms. Then brush racks with seasoning paste on both sides. On a hot grill or grill pan, cook ribs for 2 minutes on both sides. While ribs are cooking, combine ingredients for braising liquid in large mixing bowl. After ribs have cooked on both sides, place in roasting pan and cover with braising liquid, reserving 1 cup, strained. Cook in 375-degree oven for 45 minutes to 1 hour.
  • For the Glaze: In a medium saucepan, heat and cook, onion, garlic, and peppers for 3 minutes. Add vinegar and ancho chilies and reduce by half. Add pineapple and braising liquid. Cook for 10 minutes at medium heat and puree with stock blend until smooth. Remove ribs from oven and finish n a grill or grill pan, cook racks on one side for just a few minutes brushing the other side with the glaze. Repeat twice. Cut ribs off rack and serve.

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