Chipotle Glazed Apples Recipes

GLAZED APPLES

Steps:

• Core 2 apples and trim the tops and bottoms, then cut into thick rings. Heat 2 tablespoons butter in a large skillet over medium heat. Add the apple rings and cook 4 to 5 minutes per side. Add 1/4 cup pomegranate juice, 1 tablespoon sugar and a pinch of salt; simmer, turning, until the apples are glazed, 3 to 4 minutes. If making ahead, let cool, then refrigerate overnight; reheat in the microwave.

GLAZED CINNAMON APPLES

Steps:

• Peel, core and cut each apple into eight wedges; transfer to a 3-qt. slow cooker. Drizzle with lemon juice. Combine the sugars, flour, cinnamon and nutmeg; sprinkle over apples. Drizzle with butter., Cover and cook on low until apples are tender, 3-4 hours., Serve in dessert dishes with ice cream.

CHIPOTLE-GLAZED APPLES

Steps:

• Line baking sheet with waxed paper. Mix sugar and cinnamon in medium bowl. Toss 1/4 of apple slices with cinnamon-sugar mixture to coat. Heat 1 tablespoon oil with 1 teaspoon chipotle chilies in heavy medium skillet over medium-high heat. Add coated apple slices. Cook until coating caramelizes and apple slices are heated through, turning often, about 4 minutes. Transfer apple slices to prepared sheet. Using paper towels, wipe skillet clean. Repeat with remaining apple slices, cinnamon-sugar mixture, oil and chipotle chilies in batches, wiping skillet clean between each batch. Serve warm or at room temperature. .

CHIPOTLE-GLAZED SHRIMP

Steps:

• Preheat a grill or grill pan over medium-high heat.
• Skewer the shrimp onto 6 soaked wooden skewers, about 5 shrimp per skewer.
• Whisk together the adobo sauce, honey, olive oil, half of the scallions and the zest of the limes in a small bowl until well combined. Brush the shrimp with some of the glaze and place on the grill.
• Grill the shrimp for 2 minutes per side, brushing them with the glaze until they are slightly charred and just cooked through.
• Transfer to a platter and garnish with the remaining scallions and the lime wedges.

CHERRY-CHIPOTLE GLAZED BACK RIBS

Steps:

• About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
• Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
• Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
• Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
• Serve ribs with remaining glaze.

ROAST PORK WITH CHIPOTLE-GLAZED APPLES

Steps:

• Brine pork. Rinse. (optional).
• MARINADE:.
• Mix first 4 ingredients and 1/2 cup of brown sugar in a small bowl.
• Rub spice mixture over pork.
• Place in large glass baking dish, cover, refrigerate overnight.
• Pre-heat oven to 375 degrees. Transfer roast to roasting pan. Reserve juices in the glass dish.
• Roast the pork until the internal temp reaches 155 degrees; about 1 hour and 45 minutes. Baste with pan juices every 30 minutes. Don't overcook.
• Let pork rest at least 10 minutes before slicing.
• Meanwhile: Make the CHIPOTLE-GLAZED APPLES.
• Line baking sheet with waxed paper.
• Mix sugar and cinnamon in med. bowl.
• Mix 1/4 apple slices with cinnamon-sugar mixture to coat.
• Heat 1 T. oil with 1 T. chipotle chilies in a heavy skillet over med-high heat.
• Add coated apple slices.
• Cook until coating caramelizes and apple slices are heated through, turning often, about 4 minutes.
• Transfer to baking sheet and repeat with remaining apples using 1 T. oil and 1 T. chipotles in remaining batches.
• Keep warm until serving time.
• Now for the PORT JUS:.
• Combine Port, shallots and remaining 1 T. brown sugar in a heavy saucepan.
• Boil until syrupy, about 25 minutes.
• Add both stocks and thyme.
• Boil until reduced to 1 1/4 cups, about 30- 45 minutes.
• Strain sauce in fine-mesh strainer.
• Return to saucepan.
• Mix any pan drippings from the pork roast into the sauce (don't scrape the bottom of the roasting pan).
• Add butter, whisk until melted.
• Season with salt and pepper.
• SERVING THE PLATE:.
• Cut pork into 1/4" slices.
• Divide among 6 plates.
• Spoon Chipotle-Apples alongside the pork.
• Spoon sauce over and around pork slices.

CHIPOTLE GLAZE

Steps:

• Place chipotles in a blender or food processor.
• Add 3 tablespoons of the adobo sauce from the can, brown sugar, ketchup, salt and lime juice.
• Puree until smooth.

CHIPOTLE-LIME GLAZE

Steps:

• In a small bowl, stir together marmalade, chipotle liquid, and lime juice.

ROAST PORK WITH PORT JUS AND CHIPOTLE-GLAZED APPLES

Steps:

• Mix first 4 ingredients and 1/2 cup brown sugar in small bowl. Rub spice mixture over pork. Place in large glass baking dish. Cover and refrigerate overnight.
• Preheat oven to 375°F. Transfer pork to large roasting pan. Reserve juices in glass dish. Roast pork until thermometer inserted into center registers 155°F., about 1 hour 45 minutes, basting with reserved juices from glass dish every 30 minutes.
• Meanwhile, combine Port, shallots and remaining 1 tablespoon brown sugar in heavy medium saucepan. Boil until syrupy, about 25 minutes. Add both stocks and thyme. Boil until reduced to 1 1/4 cups, about 30 minutes. Strain sauce. Return to saucepan. Mix any pan drippings from pork into sauce (do not scrape roasting pan). Add butter; whisk until melted. Season with salt and pepper.
• Cut pork into 1/4-inch-thick slices. Divide among 6 plates. Spoon Chipotle-glazed Apples alongside, dividing equally. Spoon sauce over and around pork.