CHIPOTLE CHILE RUB
Provided by Food Network
Time 5m
Yield about 2 1/4 cups, enough for 6 servings
Number Of Ingredients 9
Steps:
- Combine ingredients in a large bowl and mix well. Transfer mixture to a sealed container. This rub can be stored in the freezer for several months.
CHIPOTLE DRY RUB
It's important to make sure that the rub is finely ground before using. Great for brisket, steak and pork. Finish off with a store-bought sweet chipotle barbecue sauce, chipotle raspberry glaze...or one of these Recipe #430587 or Recipe #393304. This recipe contains no salt so be sure to salt before cooking.
Provided by gailanng
Categories Mexican
Time 15m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in a spice mill or blender and grind until even and fine.
- Store in an airtight jar. Will store for about 6 months in the freezer.
Nutrition Facts : Calories 94.3, Fat 1.6, SaturatedFat 0.4, Sodium 15.7, Carbohydrate 22.4, Fiber 9.1, Sugar 1.1, Protein 3.9
CHIPOTLE DRY RUB
This is a delicious dry rub that we use on ribs and sometimes chicken. Rub liberally on baby back ribs, chicken or short ribs, then throw the meat on the grill. You can substitute smoked paprika for regular paprika.
Provided by Kristen
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.4 g, Fat 0.7 g, Fiber 0.5 g, Protein 0.6 g, Sodium 874.6 mg, Sugar 3.4 g
CHIPOTLE DRY-RUBBED SHRIMP "ON THE BAR-B"
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 18m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Shell, clean, and devein shrimp. I leave the tails on for aesthetic reasons. Pat dry with a paper towel.
- In a medium-size bowl, mix oregano, thyme, lemon pepper, chipotle, salt, and black pepper. Toss shrimp thoroughly with mixed spices. Keep refrigerated until ready for cooking.
- Heat oil in a well-seasoned iron skillet or nonstick pan over high heat. Wait until oil is smoking hot, then place about 10 shrimp in it so that each has enough room to lie on its side. Cook for approximately 1 1/2 minutes per side, or until shrimp is no longer translucent. Do not overcook.
- Serve hot, or at room temperature, with cilantro dipping sauce. For that special surreal touch, serve shrimp piled up on a barbie doll.
- Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and use a fork to blend in sour cream until fully blended into a pale green sauce. Refrigerate until ready for use.
CHIPOTLE RUB
Provided by Reed Hearon
Yield Makes about 3 1/4 cups
Number Of Ingredients 7
Steps:
- In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 to 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
- Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.)
TRI-TIP WITH CHIPOTLE RUB
Provided by Bon Appétit Test Kitchen
Categories Beef Fourth of July Low Carb Graduation Father's Day Backyard BBQ Dinner Steak Summer Family Reunion Grill Grill/Barbecue Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 3
Steps:
- Sprinkle tri-tip with kosher salt. Massage Chipotle Rub into meat. Let steak sit at room temperature for 1 hour or refrigerate uncovered overnight. Bring to room temperature before grilling.
- Build a two-zone fire in a charcoal grill, or preheat a gas grill to medium-high. Cook 3-4 minutes per side over direct heat until nicely charred. Transfer to low-heat side (or lower gas grill heat to medium) and cook an additional 6-8 minutes per side or until an instant-read thermometer registers 120°F for rare (steak will carry over to 125°F, or medium-rare, as it rests).
- Transfer meat to a carving board; let rest for 10 minutes. Thinly slice against the grain.
CHIPOTLE DRY-RUB SHRIMP WITH CILANTRO DIPPING SAUCE
My mom clipped this recipe from a June 2000 edition of the Houston Chronicle. It's originally from a cookbook called "Off the Eaten Path: Inspired Recipes for Adventurous Cooks". This is a great, zesty grilled shrimp dish!
Provided by loof751
Categories < 30 Mins
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Shell and devein the shrimp. Pat dry.
- In a medium bowl, mix the oregano, thyme, lemon-pepper, ground chipotle, salt and pepper. Add shrimp and toss thoroughly.
- Put the cilantro and lime juice in a blender and blend until cilantro is liquified. Pour into a small bowl and stir in sour cream. Refrigerate until the shrimp is cooked.
- Skewer the shrimp or place in a grill basket. Cook on a hot grill about 2 minutes per side, until shrimp are no longer translucent. Brush both sides lightly with oil while cooking.
- Serve hot or at room temperature with the dipping sauce.
CHIPOTLE RUB
Perfect with Tri-Tip, this rub from Sue Torres, chef at Sueños in New York City, will give smoky flavor to any steak.
Provided by Bon Appétit Test Kitchen
Categories Father's Day Backyard BBQ Spice Coriander Cumin Chile Pepper Bon Appétit
Number Of Ingredients 8
Steps:
- Grind 1 1/2 stemmed, seeded, chopped dried chipotle chiles in a spice mill; transfer to a small bowl. Grind 2 tablespoons pink peppercorns, 2 tablespoons coriander seeds, 1 teaspoon fennel seeds, and 1/4 teaspoon cumin seeds in the same spice mill; transfer to bowl with chiles. Stir in 2 teaspoons dark brown sugar, 2 teaspoons kosher salt, and 1 teaspoon mustard powder.
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