Chipotlemustard Recipes

SPICY CHIPOTLE MUSTARD

Steps:

• Stir together dry mustard, vinegar, and 1/4 cup water in a medium metal bowl until smooth. Stir in minced chipotle chile (leave sauce behind). Chill, covered, overnight.
• Bring a medium saucepan filled with 1 inch of water to a simmer. To bowl of mustard mixture, add egg, salt, and cornstarch and whisk to blend. Set bowl over simmering water and cook, whisking constantly, until just thickened, 3 to 5 minutes. Stir in adobo sauce.
• Make ahead: 2 weeks, covered and chilled.
• Custom Mustard
• Your imagination's the limit when it comes to making flavored mustard. All you need are mustard seeds or dry mustard powder, and then the seasonings are up to you.
• Mustard seeds or mustard powder?
• Either works.
• Mustard seeds: Use when you want a whole-grain, crunchy texture. The three types are yellow, aka white (Sinapis alba), the mildest and used mainly in American-style mustards and for pickling; brown (Brassica juncea), zestier and used in European-style mustards (like Dijon), for pickling, and in Indian cooking; and black (B. nigra), also used in Indian food; they're interchangeable with the brown. Seeds need to soften in liquid for 1 to 2 days before you make mustard with them.
• Mustard powder: For silky smooth mustard. It's nothing more than ground mustard seed, and the most common brand is Colman's, a blend of white and brown seeds. Mix the powder with liquid (like water or beer) and let it sit overnight to fully hydrate and develop flavor. Don't let it sit longer, though, or it will taste harsh.

CHIPOTLE CRUSTED PORK TENDERLOIN

Steps:

• Preheat grill for medium-high heat.
• In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
• Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

CHIPOTLE MUSTARD

Steps:

• Place all ingredients into a vita mix, blender or food processor blending with a couple on-off motions.
• Grinding till the seeds are the texture you desire.
• Place into a well sealed jar and chill 2 days.

CHIPOTLE MUSTARD DIPPING SAUCE

Steps:

• With a whisk, mix all ingredients together well and serve.
• Combine all ingredients in a small saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled.

CHIPOTLE HONEY MUSTARD

Steps:

• Simply combine all the above ingredients and blend using a small food processor or immersion blender - it's that easy!
• No appliances handy? No problem! You can either mince the peppers up and leave the sauce a little more textured or simply skip the chipotle peppers entirely and just use extra adobo sauce from the jar to whisk into your honey mustard. Start with a little and add extra to taste!

CHIPOTLE BBQ SAUCE

Steps:

• In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Saute until they begin to wilt. Add the ketchup and chile paste and saute for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree. Store in the refrigerator.
• Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil over high heat, reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft. Put the pepper mixture, cooking liquid, and chipotle peppers into a blender. Blend on low speed, increasing to high speed as the puree combines.

CHIPOTLE SAUCE

Steps:

• In a small bowl, mix together the yogurt, mayonnaise, and chipotle peppers until smooth. Chill until serving.