chipotle corn on the cob

Who doesn’t like corn?  I mean, aside from Logan, I don’t think I’ve ever met someone that doesn’t like corn on the cob!

I bought corn and I have to say that it was pretty good for not being in season.  I got a new recipe book last week called ‘Summer Table’, in which I found a great corn on the cob recipe for my Mexican week.  I might be clueless, but it required some Chipotle Adobo sauce, which I had never heard of before.  So I looked it up, and it’s actually smoked and dried jalapenos in a sweet tangy purée of tomato.  Sound delish right?  Well it was!

So again, very easy to prepare.  Remove the husk from the corn… I didn’t entirely removed it, I decided to tie it at the other end for prettier pictures!  Then pour the sauce on top of the corn and wrapped it up in foil, leaving the husk on the outside.  Here’s the recipe.

Chipotle Corn on the Cob

What you need:

12 corns

1 can peppers in Adobo sauce (found at my local Food Basics)

1/4 melted butter

2 cloves of garlic minced

1 pinch of cumin

2 TBS tomato paste

2 TBS honey

2 TBS oilive oil

2 TBS sugar

Garnish:

cilantro

mozzarella

hot chili peppers

How to:

Preheat the BBQ at 400.  Remove the husk, leaving it hanging and tie it with twine.  Mix all the ingredients together and pour over the corn.  Wrap four corns with foil, leaving the husk on the outside.  Repeat for all corns.  If you put too many, turning them on the grill will be difficult.  Place the foil packets on the BBQ, placing the husk toward the outside of the BBQ, and close the lid.  Cooking time should be between 20-25 minutes, turning the corns once after 10-12 minutes.  Once they’re ready, remove from foil and let them roast on the grill for a few minutes.  But watch them carefully, if not you’ll end up with popcorn.  Remove from the grill and garnish with mozzarella cheese, cilantro and hot peppers.

The taste is very different than regular boiled corn on the cob, but delicious.  The smokiness from the Adobo plus the grill is amazing.  Perfect for BBQ nights and Cinco de Mayo!

So I’ve discovered a new recipe as well as a new sauce… will definitely try some chicken marinated with this spicy Adobo sauce soon!

I hope you will try some of these Mexican and spicy recipes I’ve share this week.  So far, all three would go great together!  And if you have your own favorite Mexican recipe, please share!

Salud.

 

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our spicy chili

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I didn’t eat chili growing up, as it’s never been part of our family food rotation.  And honestly, I can’t say that I was keen to even try it.  But I first had it on a cold winter day at my mom’s place about 3 years ago.  Frank, my step-dad, had made a batch and it smelled too good to resist.  I tried it, and God it was good!!!

So, yeah, obviously, I stole his recipe (well he sent it to me), and then I started making it at home.

It’s good, and easy to make, so I’m sharing it with you!  I always make a double batch, easy to freeze and heat up anytime we need a bowl.  This recipe is a huge hit for any get-togethers or family gathering, especially on cold days, and also now a tradition for Brian’s hockey pool draft night!  We especially need a double batch and double spiciness for that one!

Special thanks to Brian’s colleague Josée for the distinctive spiciness of our chili as she gave us a unique homemade hot sauce her husband prepared from the 2000 ghost peppers that grew in their back yard… that thing could kill ya, literally.  Brian has some sort of true story about a squirrel or a skunk collapsing and dying in front of her colleague right after she fed the him that sauce in her rock garden!  So, I have to be careful, but I know now that if I put one tea spoon per batch it’s going to be perfect!

Spiciness and garnishes are our favorites: sour cream, cheddar cheese, chives and BACON!

What you need:

1 lbs of ground beef

1 tbs of olive oil

1 medium diced onion

1/2 cup of chopped celery

2 crushed garlic cloves

1 can of diced tomatoes

1 can of red kidney beans, drained and rinsed

1 can of regular Clarks beans

1 can of chick peas, drained and rinsed

1 can of mixed beans, drained and rinsed

1 pouch of Chili mix

Salt and pepper

Chili peppers and hot sauce to taste

How to:

In a large pot, on med-high, heat oil.  Add ground beef and season with salt and pepper.

Once the meat is almost browned, add the onions, celery and garlic.  Cook until well browned.

Add chili mix and chili peppers.

Add all the beans and tomatoes and simmer for 2.5-3 hours.

(Then we add the hot sauce to the mix).

Dress it up with the fixings, serve with fresh bread and enjoy!  So, do you like it spicy or extra spicy?

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