Tagged "Spicy"


Chocolate Balsamic Chicken Mole

Posted by Rachel Dougherty on

Ingredients

4 tablespoons UP Certified Extra Virgin Olive Oil
5 pounds skinless boneless chicken thighs
4 cups low-salt chicken broth
1 cup dark chocolate balsamic
1 1/4 pounds onions, sliced
1/2 cup shelled pumpkin seeds
6 large garlic cloves, sliced
4 teaspoons cumin seeds
4 teaspoons coriander seeds
4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1/4 cup dried currants or raisins
3-4" strip of orange zest
1 1/2 teaspoons dried oregano
1/2 teaspoon cinnamon
Fresh cilantro for garnish 
Directions
Heat 1 tablespoon olive oil in a heavy stock pot over medium-high heat. Season the chicken with  with salt and pepper and and sauté in batches until golden brown, about 3 minutes per side. Place the browned chicken in a large bowl until all remaining chicken is browned.

Add the chicken back to the still warm pot with any juices. Add the broth, balsamic and orange juice; bring to a gentle simmer and cook for 25 minutes until the chicken is tender.

In a separate pot heat 2 tablespoons olive oil over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add pumpkin seeds, garlic, cumin, and coriander. Sautéuntil the seeds and garlic begin to color, about 2 minutes. Add chillies and stir until soft, approximately 3 minutes.

Transfer the cooked chicken to a large bowl and reserve. Pour chicken cooking liquid into saucepan with onion mixture. Add the orange peel and oregano and cinnamon to the the pan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. 
Remove from heat and working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. 
This can be made up to two days ahead of time. It's actually even better the next day! Simply chill in a covered container and rewarm over low heat before serving. Serve with rice or warm corn tortillas,  along with a garnish of chopped fresh cilantro.
Serves 6

 

 

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Sweet & Spicy Italian Peppers Pickled in Oregano White Balsamic

Posted by Rachel Dougherty on

 

Tis the end of the summer growing season.  However, peppers, cucumbers, okra and other vegetables which make fantastic pickles are at their peak.


Spicy-Sweet Italian Pickled Peppers in Oregano White Balsamic

2 cups Oregano White Balsamic Condimento

1 cup water
4 whole cloves garlic
2 tablespoons kosher or pickling salt
2 cups sweet Italian peppers, sliced
1 ripe, red jalapeno, seeded and sliced 

Directions  
In a medium sauce pan, combine the water, vinegar, and salt.  Bring to a boil over medium heat.  Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars. Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2" from the top of the jar.  Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month.  These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh, herbaceous extra virgin olive oil such as Frantoio, Coratina or FS17. 

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Chipotle Lime Marinade

Posted by Rachel Dougherty on

The smoky flavor of chipotle chilis combined with lime juice makes for a savory taste with a bit of a kick! Tasty on chicken, steak, seafood, or veggies.

Ingredients:

1/2 Cup Chipotle Olive Oil
3 fresh limes- squeeze for 1/4 Cup juice - slices for garnish
1 Tablespoon minced garlic
2 teaspoons salt
1 teaspoon pepper

Method:

Mix all ingredients and place in a large ziplock bag with your favorite chicken, steak, seafood, or veggies. Refrigerate for at least 1 hour, longer if you are able. When ready, remove food from marinade and cook as desired. Discard marinade.

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Fajita Style Chicken Curry with Baklouti

Posted by Rachel Dougherty on

                                Ingredients
3 lbs. boneless chicken thighs cut into 2" pieces
3 large onions finely chopped
1 tablespoon finely grated ginger
2 tablespoons sea salt
1⁄2 teaspoon whole mustard seed
1⁄2 teaspoon whole cumin seed
1/2 teaspoon ground cardamom
5 curry leaves (optional)
2 tablespoons garam masala
1 tablespoon turmeric
freshly ground pepper to taste
1 tablespoon garlic olive oil
3 tablespoons Baklouti Chili Fused Olive Oil 
1 tablespoon Honey Ginger White Balsamic
1/2 cup chicken stock 
1 cup diced tomatoes
1⁄2 cup cilantro
2 thinly sliced serrano chilies - optional

Directions
Heat Baklouti in a large heavy bottom dutch oven over medium flame. Add the mustard seed, cardamon, cumin seeds to pot. Stir until fragrant and the seeds begin to pop. Add curry leaves if using. Add finely chopped onions and cook until well browned, about 7-10 minutes

Add the ginger, garam masala, turmeric and garlic olive oil to the pot stirring well until combined. Add chicken to the pot with tomatoes, stock, a cup of water, and honey ginger white balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit.

Taste and adjust the seasoning.

Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish.
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Lime-Chipotle Olive Oil Aioli Coleslaw

Posted by Rachel Dougherty on


I like to refer to this as the "money sauce", a smokey, spicy, garlicky aioli, made from chipotle infused extra virgin olive oil. This this would make a shoe taste good if applied.

Chipotle-Lime Aioli Ingredients
1 cup Chipotle Olive Oil
2 large egg yolks at room temperature**
2 garlic cloves, smashed
2 teaspoons sea salt
1 tablespoon fresh lime juice
 
In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice.  Process until well combined.  
 
VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.  
 
Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.  This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes... basically anything.   
 
**This recipe contains raw egg yolks.  If you have a compromised immune system, you can use pasteurized eggs for this recipe.
 
Makes 1 1/4 cups of aioli
 
Spicy Jalapeno-Chipotle Lime Coleslaw
 
1 medium head of cabbage shredded
1 recipe for Chipotle-Lime Aioli
1 large jalapeno, seeded, de-ribbed and finely minced
1 bell pepper, seeded, de-ribbed and finely minced
1/3 cup finely shredded red onion
1 tablespoon lime juice
Salt and fresh ground pepper to taste
 
Combine all the ingredients in a large bowl and refrigerate for at least one hour.  Serve over a fried chicken sandwich or as a side dish.  
 
Makes approximately 6-8 cups of coleslaw
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