Anchochileandcitrusketchup Recipes

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ANCHO-CHIPOTLE TURKEY CHILI

Provided by Rachael Ray : Food Network

Time 2h30m

Yield 6 servings

Number Of Ingredients 25



Ancho-Chipotle Turkey Chili image

Steps:

  • Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.
  • Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
  • Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.
  • Puree the anchos and stock.
  • Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.
  • To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.

4 to 5 medium dried ancho chiles, stemmed and seeded
4 cups chicken stock
1 tablespoon extra-virgin olive oil
4 ounces Applewood smoked bacon, chopped
2 pounds ground turkey (mix of light and dark meat)
Kosher salt and freshly ground black pepper
1 onion, chopped
4 cloves garlic, chopped
2 tablespoons finely chopped seeded chipotle in adobo sauce
1 rounded tablespoon smoked sweet paprika
Scant palmful ground cumin
Scant palmful coriander
2 teaspoons unsweetened cocoa powder
2 pinches ground cinnamon
1/4 cup tomato paste
1 (12-ounce) bottle Mexican-style beer (recommended: Negra Modela)
Chopped raw onions
Scallions, chopped
Cilantro leaves
Lime wedges
Lightly crushed tortillas
Shredded extra-sharp Cheddar cheese
Sour cream
Toasted pumpkin seeds
Diced avocado dressed with lime or lemon juice

ANCHO CHILE CHIPS

Provided by Bobby Flay

Categories     side-dish

Time 40m

Number Of Ingredients 4



Ancho Chile Chips image

Steps:

  • Heat oil to 375 degrees F. Fry potatoes, in batches and drain on paper towels. Immediately toss with ancho powder and salt.

3 cups peanut oil
4 large potatoes, gaufrette cut
1/2 cup ancho chile powder
Salt

ANCHO CHILE SAUCE

This deeply flavored sauce is part barbecue sauce, part red-wine reduction.

Categories     Sauce     Blender     Garlic     Onion     Tomato     Quick & Easy     Backyard BBQ     Vinegar     Hot Pepper     Red Wine     Summer     Simmer     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 11



Ancho Chile Sauce image

Steps:

  • Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
  • Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
  • Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. DO AHEAD: Can be made 3 days ahead. Cover and chill.
  • * Available at many supermarkets and at specialty foods stores and Latin markets.

1 dried ancho chile, stemmed, seeded, coarsely torn*
2 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon tomato paste
3 garlic cloves, minced
1/2 cup dry red wine
1/2 cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon (packed) dark brown sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cumin

ANGEL LUSH WITH PINEAPPLE FROM DOLE®

Layers of angel food cake are spread with a creamy vanilla mixture and topped with fresh berries.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole Pineapple

Time 1h15m

Yield 10

Number Of Ingredients 5



Angel Lush with Pineapple from DOLE® image

Steps:

  • Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
  • Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
  • Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

Nutrition Facts : Calories 157 calories, Carbohydrate 32.7 g, Fat 2 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 1.6 g, Sodium 354.3 mg, Sugar 13.3 g

1 (20 ounce) can DOLE® Crushed Pineapple, undrained
1 (3.4 ounce) package instant vanilla pudding
1 cup thawed whipped topping
1 (10 ounce) package round angel food cake, cut into 3 layers
Seasonal berries

ANCHO CHILE RUB

Great on steaks and roasts. You can add a little red cayenne pepper for an extra kick, if you like it spicy.

Provided by PalatablePastime

Categories     Southwestern U.S.

Time 5m

Yield 1/2 cup

Number Of Ingredients 8



Ancho Chile Rub image

Steps:

  • Mix thoroughly.
  • To use: coat meat liberally with rub and wrap with plastic wrap for up to 12 hours in the refrigerator.
  • Bring meat to room temp before cooking.
  • Enough rub here for 3-5 pounds meat.

Nutrition Facts : Calories 377, Fat 15.2, SaturatedFat 1.6, Sodium 7315.3, Carbohydrate 59.5, Fiber 20.9, Sugar 13.2, Protein 16.7

2 tablespoons dried ancho chile powder
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1/2 tablespoon salt
1 teaspoon black pepper

ANCHO CHILE AND CITRUS KETCHUP

I know it's un-American and I'm probably politically suspect for saying this but I don't really care all that much for Ketchup. What do I dip my fries in? Usually Tex-Mex Mayo, NurseDi's recipe # 29499. I came across this at www.foodtv.com. It seemed good so I gave it a try. At last a ketchup that I liked. It's from Bobby Flay but I've increased the spices. I can't help myself. The cooking time is melding time. The USDA has a formula for ketchup. If a company doesn't follow the "official" formula they can't call it ketchup. Buy the house brand.

Provided by Pierre Dance

Categories     Low Protein

Time 12h15m

Yield 24 oz.

Number Of Ingredients 4



Ancho Chile and Citrus Ketchup image

Steps:

  • Squeeze the Ketchup into a blender.
  • Add the chili powder and the zests.
  • Blend 'til smooth.
  • Pour into a zip lock bag, scrap the blender with a rubber spatula.
  • Seal bag, cut one of the bottom corners from the bag and pipe the ketchup back into its bottle.
  • It's best to let the flavors meld at least overnight.
  • Use as you would regular ketchup.
  • It's especially good with wings, fries, and/or onion rings.
  • Spread on a grilled cheese sandwich it's something else.
  • You get the idea.
  • Try it on just about everything, it will probably work.

Nutrition Facts : Calories 35.2, Fat 0.2, Sodium 387.7, Carbohydrate 8.9, Fiber 0.5, Sugar 7.7, Protein 0.7

1 (28 ounce) bottle ketchup
3 tablespoons whole dried ancho chile powder, freshly ground
3/4 teaspoon lemon, zest of, finely minced
1/2 teaspoon orange zest, finely minced

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