Orange Chipotle Vinaigrette Recipes

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CRISPY SQUID AND CRACKED CONCH SALAD WITH ORANGE-CHIPOTLE VINAIGRETTE



Crispy Squid and Cracked Conch Salad with Orange-Chipotle Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 20

4 cups fresh orange juice
1/2 small red onion
1 clove garlic
3 tablespoons rice vinegar
2 teaspoons pureed chipotle in adobo
2 teaspoons honey
Salt and freshly ground black pepper
3/4 cup canola oil
Peanut oil
1 1/2 cups rice flour
1 1/2 to 1 3/4 cups cold water
Salt and freshly ground black pepper
1 pound squid rings and tentacles
1 pound conch meat, cut into 1-inch pieces
Cornmeal, for dredging
1/2 pound micro greens
1/4 pound watercress
1 head frisee
4 whole cherry peppers, jarred in vinegar, thinly sliced
Parsley leaves

Steps:

  • For the Orange-Chipotle Vinaigrette:
  • Place the orange juice in a medium nonreactive saucepan and bring to a boil over high heat. Cook until thick and reduced to 3/4 cup. Transfer to a bowl and let cool slightly.
  • Place the reduced orange juice, onion, garlic, vinegar, chipotle puree, honey, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.
  • For the Crispy Squid and Conch Salad:
  • Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer. Line a large plate or baking sheet with paper towels, set aside.
  • Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter, if it is too thick; add more water a few tablespoons at a time, then season with salt and pepper.
  • Season squid and conch with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off then dredge in the cornmeal. Fry until lightly golden brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate. Season immediately with salt. Repeat with the conch, dipping into the batter then frying in batches.
  • Place the greens in a bowl and drizzle with about 1/4 cup of the orange-chipotle vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top. Place the squid and conch around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with parsley leaves.

GRILLED LOBSTER WITH ORANGE CHIPOTLE VINAIGRETTE



Grilled Lobster with Orange Chipotle Vinaigrette image

Categories     Blender     Backyard BBQ     Orange     Basil     Lobster     Hot Pepper     Grill     Chill     Grill/Barbecue     Gourmet

Yield Serves 8

Number Of Ingredients 10

eight 1 1/2-pound live lobsters
3/4 teaspoon finely grated fresh orange zest
1 cup fresh orange juice
1/4 cup white-wine vinegar
1 1/2 tablespoons canned chipotle chilies in adobo, or to taste
2 1/2 teaspoons salt
1 teaspoon firmly packed brown sugar
1 cup olive oil
2 tablespoons chopped fresh basil leaves
Garnish: basil sprigs

Steps:

  • Bring a large kettle (at least 8-quart capacity) three fourths full of water to a boil for lobsters.
  • In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt, and sugar until chipotles are chopped fine. With motor running add oil in a slow stream. Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered. Bring vinaigrette to room temperature before serving.
  • In boiling water partially cook lobsters, 2 at a time, over high heat 3 minutes and transfer with tongs to a colander to drain and cool. (Make sure water returns to a full boil before adding each batch of lobsters.)
  • When lobsters are cool enough to handle, remove tails and claws and discard bodies. With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired. Lobsters may be prepared up to this point 1 day ahead and chilled, covered.
  • Prepare grill.
  • Grill claws, in batches if necessary, on a rack set 5 to 6 inches over glowing coals, turning occasionally, until liquid bubbles at open end, 5 to 7 minutes, and transfer to a platter.
  • Stir basil leaves into vinaigrette and reserve 1 1/4 cup in a small pitcher. Brush meat in lobster tails with some vinaigrette. Grill tails, meat side down, in batches if necessary, 3 minutes. Turn tails meat side up, brushing with more vinaigrette, and grill until juices are bubbling and meat is plump and opaque, 3 to 5 minutes. Transfer tails to platter. Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered.
  • Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs.

ORANGE AND ENDIVE SALAD WITH MAPLE CHIPOTLE VINAIGRETTE



Orange and Endive Salad with Maple Chipotle Vinaigrette image

Categories     Citrus     Leafy Green     Pepper     Appetizer     No-Cook     Quick & Easy     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup fresh orange juice
2 tablespoons dark amber or Grade B maple syrup
2 tablespoons extra-virgin olive oil
1 tablespoon Sherry vinegar
1 tablespoon finely chopped red onion
1 teaspoon fresh lemon juice
1 teaspoon chopped canned chipotle chile in adobo plus 1 teaspoon adobo sauce
1/2 teaspoon salt
3 navel oranges
4 large Belgian endives, ends trimmed

Steps:

  • Whisk together orange juice, syrup, oil, vinegar, onion, lemon juice, chipotle with adobo sauce, and salt in a bowl until combined well.
  • Remove peel and any white pith from oranges with a sharp knife. Cut oranges crosswise into 1/4-inch-thick slices. Separate endive leaves and arrange with oranges on a platter, then drizzle with vinaigrette.

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