Text 12685, 89 rader
Skriven 2014-04-28 07:07:16 av Dave Drum (1:261/38)
Ärende: Chile 6106
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grill-Smoked Salmon w/Chipotle Mayonaise
 Categories: Seafood, Vegetables, Citrus, Chilies
      Yield: 9 Servings

      9 lb Salmon; fileted, skin on
    1/2 c  Chipotle paste; or more
           Salt
      2 tb (to 4 tb) olive oil; as
           - needed
      1 c  Mayonesa de chipotle
           Jicama escabechada

MMMMM----------------PASTA DE CHIPOTLE (CHIPOTLE---------------------
      8 oz Can Chipotles en Abode
      5 cl Garlic; minced
      1 tb Dried Mexican oregano
      2 tb Oil

MMMMM----------------MAYONESA DE CHIPOTLE (CHIPOT---------------------
      1 c  Mayonnaise
      3 tb Pasta de Chipotle; to more
           Salt

MMMMM----------------JICAMA ESCABECHADA (JICAMA R---------------------
      1 sm Carrot; peeled, fine diced
      1 sm Zucchini; scrubbed, fine
           - diced
      1 md Jicama; peeled; fine diced
      1 md Onion; fine chopped
      4 cl Garlic; minced
      1 tb Chipotle paste
      1    Bay leaf
      6    Black peppercorns
      1 ts Salt; to taste
    1/2 ts Dried Mexican oregano;
           - crumbled
      2 tb Chopped fresh cilantro
    1/2 c  Distilled white vinegar
    1/2 c  Water
    1/3 c  Extra virgin olive oil

  MAKE THE CHIPOTLE PASTE: Place the chipotle chilies and
  their sauce in a blender or food processor fitted with the
  steel blade. Process until pureed, about 1 minute. Add the
  garlic, oregano, oil, and process on pulse until combined
  but still slightly chunky. Yields: 1 cup

  MAKE THE CHIPOTLE MAYONAISE: Blend all ingredients well.

  MAKE THE JICAMA RELISH: Blanch the diced carrot in boiling
  water for 2 to 3 minutes. Drain thoroughly. Place all the
  ingredients in an earthenware or glass bowl and toss to
  combine. Let marinate, refrigerated, at least 4 hours or
  preferably overnight. Serve at room temperature.

  Run your fingers over salmon to find any pin bones and
  pull them out with tweezers.

  Brush the paste over salmon on both sides. Use full amount
  for spiciest effect, less for milder flavor. Sprinkle over
  salmon on both sides. Season with salt to taste. Brush
  with olive oil and let rest at room temperature at least
  15 minutes before grilling. Add some mesquite chips of a
  small piece of wood to the coals; when it starts smoking,
  place the salmon on the grill, skin side down. Cover with
  a baking tray or disposable roasting pan to trap smoke.
  Cook for approximately 6 to 7 minutes on each side. The
  outside should be nice and brown, the center just barely
  cooked (very slightly translucent).

  Serve at room temperature with Mayonesa de Chipotle and
  Jicama Escabechada.

  Yield: 8 to 10 servings

  Recipe By: Chef du Jour Zarela Martinez SHOW #DJ9163

  From: Peg Baldassari

  Uncle Dirty Dave's Archives

MMMMM

... Life is uncertain. Eat dessert first. - Ernestine Ulmer

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)