Crispy Whole Fish With Fire Roasted Chipotle Pepper Sauce With Black Rice Recipes

FRIED WHOLE FISH, CHIPOTLE SAUCE, RICE, AND MEXICAN SLAW

Steps:

• For the fish: Combine garlic, salt and 1 gallon water in a pot. Bring to a boil and turn off the heat. Pour the brine in a container to cool it down to room temperature, then add fish. Let the fish soak in the brine, refrigerated, for 24 hours.
• Heat the oil in a deep-fryer to 325 degrees F. Fry fish until cooked through, 8 to 9 minutes.
• Let fish rest for a couple of minutes, then place on a plate. Serve with Chipotle Sauce, Mexican Slaw and rice.
• Add butter to a large pot over high heat, then add onion, adobo puree, cilantro, jalapeno and garlic. Cook, stirring, for about 2 minutes, then add lobster broth and ketchup. Lower to medium heat and cook for 10 minutes.
• Toss red and white cabbage, onion and cilantro in a bowl and add lime juice, olive oil and salt to taste.

CHIPOTLE CHILI RECIPE

Steps:

• Heat the oil in a large pot to medium-high heat and add the ground turkey (or beef), onion and peppers. Cook them down about 10 minutes, or until the meat is cooked through and the vegetables are softened.
• Add the garlic and cook another minute, stirring.
• If using fresh tomatoes, chop them and add them to the pot. Cook about 10 minutes to let them break down. If using canned fire roasted tomatoes, just add them to the pot and go to the next step.
• Add the remaining ingredients and give it all a good stir.
• Reduce the heat and cook the chili on low heat for at least 1 hour to let the flavors develop, stirring every now and then. Adjust for seasonings if you wish. Alternatively, you can transfer everything to a slow cooker or crock pot at this stage and cook on high for 1-2 hours, or on low for 3-4 hours, until the flavors develop to your preference.
• Serve in bowls with your favorite fixin's.

CRISPY WHOLE FISH WITH FIRE ROASTED CHIPOTLE PEPPER SAUCE WITH BLACK RICE

Steps:

• Fire Roasted Chipotle Pepper Sauce: Place the peppers, chipotle, vinegar and honey in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified and season with salt and pepper, to taste.;
• Deep Fried Fish: Combine the oils in a deep fryer and heat to 365 degrees F.
• Season the fish with salt and pepper on both sides. Place the flour on a plate and season with salt and pepper. Dredge the fish on both sides with the flour. Fry 2 fish at a time until golden brown, about 6 to 8 minutes. Drain on a plate lined with paper towels.
• Black Rice: Place beans in cold water and bring to a simmer. Cook until soft, about 1 hour. Drain the beans, over a bowl. Place the cooking liquid in a medium saucepan and bring to a boil. Heat oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the rice and toss to coat with the oil. Add the hot cooking liquid to the rice and bring to a boil. Reduce heat to low, cover the pan and cook for 10 to 12 minutes. Turn off heat and let rice sit for 10 minutes. Season with salt and pepper. Fluff with a fork. Fold in the beans and cilantro.

HOW TO MAKE DRIED CHIPOTLE CHILES

Steps:

• Set smoker temperature to 200°F.
• For the wood chips or pellets, pecan is the traditional Mexican wood, but I also like to use a mild, fruity wood like apple or cherry. Hickory or oak work well too if you don't have the others. We will be smoking for 3 hours, so plan accordingly.
• Wash and dry the jalapeños. Make a slit with a paring knife from stem to tip along the side of each chile pepper. Place in a single layer on a wire rack (or racks) that will fit the inside of your smoker.
• Smoke the jalapeños for 3 hours. Remove from smoker (and if not storing in adobo sauce) you will need to dry these completely, see below step.
• Using a dehydrator works best, but 6-10 hours in an oven set at it's lowest temperature, or 200°F, will do (See Note 1). Store in an airtight container or grind for chipotle powder.