Salmon with Fig Chipotle Mint Sauce

Looks like there is a theme going on here with the mint and the chipotle.

The thing is, when I open a can of chipotle in adobo sauce, I rarely manage to use up the whole can right away, and what I don't use up right away, I save for later, but don't want to refrigerate it for too long, so, the chipotle finds its way into as many dishes as I manage to make over the next few days.

A portion of the last of the skin-on Salmon fillet needed to be used up as it is nearly a year since it was last caught by the other adult and frozen safely.

Rub the non-skin side of the salmon with butter and chipotle sauce. Heat a cast iron skillet to medium-high heat. Place the chipotle-butter side down and cook till seared. Flip the fish so the skin side is down and cook till it gets crisp, and the salmon is cooked through and flaky.

Fig Chipotle Mint Sauce: In a blender, add a tablespoon of chipotle in adobo sauce, about 8 large mint leaves, and a tablespoon of fig preserves or fig jam, blend coarsely. Then drizzle some lemon juice and olive oil much like making an aioli till the sauce consistency is to your liking.

The sauce may not sport an alluring color, but, it sure exuded an alluring flavor, if one likes the potent combination of fig and mint and chipotle, which I do.

Fresh peapods, kale, and spring onions from the garden got sauteed and thrown onto the plate as the green bed on which the salmon is served, with a drizzling of the fig chipotle mint sauce, plus more sauce on the side.

I do tend to smother the dish with all the green stuff from the garden, which seems like a clutter in the picture... maybe next time I will take the time to compose a plate carefully instead of the quick plate-click-serve routine that I've gotten used to lately.

Lingcod with Chipotle Garlic Capers Sauce

Another small hunk of lingcod caught by the other adult in Alaska came in handy for this simple dish.

Sprinkle the fish with some paprika and salt, add a drop of avocado oil and rub the spices in. Dip it into a plate of flour and dust off excess. Then, press into Panko seasoned bread crumbs.

Heat some oil in a cast iron skillet, place the breaded fish and let it sear over medium high heat, leave it undisturbed for 8 minutes or so, depending on the thickness of the slice. Flip and cook the other side the same way, without moving it much, till the breaded coating seals the fish.

Transfer to a 375°F oven and finish cooking till internal temperature of the thickest part is 145°F. Remove from pan and allow to rest on a plate while the sauce is getting ready.

The Chipotle Garlic Capers Sauce: In the same pan, after transferring the fish to a plate, saute some crushed garlic cloves, add some stock and chipotle in adobo sauce, simmer gently till thickened a bit. Stir in capers and spoon over the fish before serving.

Slow-Cooker Chipotle Chicken

Nothing fancy or elaborate, just canned Chipotle in adobo sauce brings the flavor and slow cooker does the rest.

Add the onions, peppers, garlic, and chicken into the slow cooker, season with a dash of salt and brown sugar.

Blend the can of chipotle in adobo sauce and keep it handy. When chicken is part-way cooked, say after an hour or so in the slow cooker, add enough the chipotle sauce (to taste) and slow cook for another hour or till chicken is cooked through and the flavors meld.

Serve with fresh home-made corn tortillas or naan or home-made flour-tortillas or even brown basmati rice.

Ube Purple Yam and Chipotle Naan with Spinach Jackfruit Seed Curry

Purple yam or Ube aka 'Filipino yam' thanks to its popularity in Filipino desserts is one of those hard-to-resist produce when I come across it at the Asian stores. They are perfect as oven-baked or pan-cooked "Fries".

Since I am not fond of desserts much, Ube got incorporated into a savory dish again this time.

Chipotle in adobo sauce has a wonderful smokiness with  just the right amount of heat balanced by the vinegar and sugar in the sauce. I love to add it into many unconventional dishes. Simply grind a can of chipotle in its adobo sauce - seeds and all - into a fine paste and keep it handy in the fridge.

Cooked and mashed Ube purple yams added that touch of mild sweetness and lovely lilac color to the inside of the naan. Chipotle brought in some mild heat and ruddy shade to the outsides.

I also added some dried fenugreek leaves (methi) and minced garlic to make this a flavor-packed naan.

Naan dough started the same a usual - all purpose flour with yeast - but, I decided to add a touch of coconut flour and flax meal... and simply mix in the mashed ube and chipotle paste, salt to taste, fenugreek leaves, if using.

This time, I served it with a simple saag made with spinach and jackfruit seeds, flavored with garlic, ginger, chilies, and tomatoes.

Ingredients
1 cup cooked mashed purple yams
½ cup coconut flour
¼ cup flax meal
2 Tablespoon chipotle paste
2 Tablespoon minced garlic
2 teaspoon salt (less if preferred)
2 Tablespoon dried fenugreek leaves
2 Tablespoon olive oil
½ cup warm milk
4 teaspoon active dry yeast
½ cup warm water
3 cups all purpose flour

Preparation

1. Sprinkle the yeast in warm water and allow to bloom for a bit
2. Meanwhile, combine the dry ingredients, using only 2 of the 3 cups of all purpose flour, and stir well
3. Scald the milk, then combine it with the wet ingredients including chipotle paste and mashed ube, as well as the yeast mixture
4. Add the wet ingredients to the dry ingredients and knead to a smooth elastic dough, adding water or flour as needed to get the right soft consistency; coconut flour being high in fiber content might soak up more water, so add water accordingly
5. Ball it up and place it in bowl coated with oil, turn and coat the dough with oil, cover and set in a warm place to rise and double in volume
6. Divide the risen dough evenly into 12 balls
7. Roll each ball to quarter inch thick, fold in half once to form a semi-circle, fold in half again to a rounded triangle, and roll again to ¼ inch thick naan
8. Cook in a very hot cast-iron skillet, brush one side with water and place that side down on the hot skillet; wait till bubbles develop on the top surface
9. Flip and cook the other side till done and optionally brush with ghee if preferred

Bitter Gourd Bean Bites

Sometimes  recipes come about because I am trying to use up bits and pieces, odds and ends, from the fridge before it is beyond salvaging.

About half a cup of slow-cooked spicy beans and one large bitter melon were ignoring each other in the fridge. So, I decided to bring them together in this dish.

Instead of the beans, can use any leftovers like ground meat or mashed potatoes or even herbed goat cheese and feta.

Ingredients

½ cup slow-cooked flavorful black beans or pinto beans

1 large bitter melon

1 Tablespoon tamarind concentrate (sold as Sour Soup Mix in Asian stores)

1 Tablespoon chopped chipotle in adobo sauce

1 Tablespoon brown sugar

salt to taste

2 Tablespoons vegetable oil or olive oil

Cilantro and toasted sesame seeds for garnish

Preparation:

1. Cut the bitter melon lengthwise in half, scoop out the pulpy innards with seeds, chop into bite-sized pieces, sprinkle some salt and allow to sit on a towel to drain for about 10 minutes
2. Pre-heat the oven to 425°F
3. Arrange the bitter melon pieces on a greased roasting pan; add a drop each of tamarind concentrate and adobo sauce chipotle; sprinkle some brown sugar and salt
4. Bake in the 425°F oven for about 12 minutes
5. Remove from heat, add a dollop of the bean-filling on each piece and cook for about another 4 to 5 minutes, turn off the oven
6. Top with cheese if preferred and return it to the oven for the cheese to melt (with the oven off, the residual heat is enough to melt the cheese)
7. Garnish and serve warm

Japanese Yam, Green Papaya, Cauliflower Spicy Coconut Flour Kofta Balls

Unlike the supersweet sweet potatoes with orangish insides sold as "yams" in some grocery stores, the Japanese yam is mildly sweet with whitish insides, and has a flaky texture that somehow embodies both delicate and wholesome.

Kofta balls floating in spicy korma curries are quite a treat, especially with rice or naan. But, this time, I served these balls as an appetizer/snack with tomato chutney and cilantro-mint chutney.

Also, typically koftas are fried, but, these delicious goodies are baked.

One of my favorites to incorporate these days is the coconut flour, so, sure enough these kofta balls have coconut flour as well.

Ingredients
1½ cups combined, of grated Japanese yam, green papaya, cauliflower
2 chipote in adobo sauce chopped finely
¼ cup coconut flour
¼ cup chickpea flour
salt to taste
1 tablespoon sesame oil
vegetable oil for spraying

Preparation

1. Pre-heat the oven to 430 ° F
2. Combine the grated Japanese yams, green papaya, and cauliflower, and all the other ingredients and knead to a moist dough that can be shaped into balls. (Since grated veggies have enough water, I don't usually add water unless the dough gets too stiff)
3. Spray a roasting pan with oil, arrange the balls, spray oil on top as well and bake for about 20 to 25 minutes till outsides are crispy and insides are moist and well done, not too raw and doughy
4. Serve with dips and chutneys. Or, throw it in simmering pot of curry and serve immediately.

Sweet Potato and Coconut Flour Flax Meal Roti Flatbreads

Considering the amazing properties of sweet potato, it is hard not to incorporate it more in our diets.

While roast sweet potatoes in dessert-ish form is relished by kids, I wanted to leverage its natural sweetness to make everyday foods a bit more colorful and appealing.

Coconut flour is another ingredient that adds a bit of sweetness and flavor to everyday items.

Since fusion cuisine is my forte, my signature of sorts, this dish came about quite naturally one day.

Sweet potatoes, coconut flour, chickpea flour, and all purpose flour come together with chipotle in adobo sauce, and fenugreek leaves to make this incredibly orange and incredibly tasty rotis -- flatbreads cooked on the griddle pan. I'd have preferred to use whole wheat instead of all purpose flour, but I was all out, so, maybe next time...

Ingredients
1 average sweet potato, cooked and peeled

⅓ cup coconut flour

⅓ cup chickpea flour (aka besan)

1⅓ cup all purpose flour (more or less)
2 Tablespoon flax meal

salt to taste
1 tablespoon vegetable oil
2 Tablespoon dried fenugreek leaves (optional)
2 chipotle in adobo sauce, chopped finely

a few tablespoons of oil for griddle-cooking the rotis

Preparation

1. Since sweet potato is cooked to mush, not much water is needed at first. Simply combine all the ingredients and knead to a smooth elastic dough, adding the all purpose flour a little at a time as needed. 
2. Divide the dough into golf-ball-sized balls; roll each ball flat to about 2 millimeters thick rotis
3. Heat a griddle much like for pancake, and cook the rotis till done 
4. Serve with any of the curries or chutneys. here I serve it with my favorite carrot salad.

Carrot Salad: Grate carrots, finely slice celery, finely chop green chilies, finely chop cilantro, combine it all with a splash of lemon juice and a sprinkling of salt, serve fresh.

Sweet Potato, Carrot, Kale, Cheese, Chipotle Savory Bread

Savory breads or muffins loaded with winter veggies and goodness seem perfect for the cold weather, especially with a hearty soup or stew.

This type of bread makes a wonderful snack when toasted crisp on the outside - ideal for kids' lunch box.

Sometimes, I add in about ½ cup of grated butternut squash to the mix, just for the fun of it.

Rather than pureed, I liked the finely grated veggies for this bread. Chipotle adds a smoky heat that makes this a favorite tea time snack.

Instead of in a loaf pan, the batter can be poured into greased muffin tins for delicious savory breakfast muffins. Reduce cooking time to about 25 minutes or so, till done.


Ingredients
Veggies:
1 cup grated sweet potato
½ cup grated carrots
¼ cup grated cheddar cheese
½ cup chopped kale (+spinach)
1 Tbsp grated ginger

1 tsp chipotle in adobo sauce
Dry:

1½ cup flour

1½ tsp baking powder

1 Tbsp flax meal

1½ tsp salt (adjust to taste)
Wet:

1 Tbsp apple cider vinegar

½ cup neutral-flavored oil

¼ cup buttermilk
1 Tbsp sugar

2 eggs, beaten
1 or 2 Tbsp of water, if needed

Preparation

1. Preheat the oven to 375°F
2. Grease a loaf pan and keep handy
3. Combine the ingredients in a large mixing bowl and mix till well-incorporated
4. Pour into the greased loaf pan and bake in the 375°F oven for about 35 to 40 minutes, turning half way though; check if a toothpick inserted in the center comes out clean; if not, bake for another 5 minutes or till done.
5. Allow to cool in pan for about 5 minute and remove from pan, slice and enjoy!

Baked Mushrooms with Chipotle Walnut Pesto

Being the sole mushroom-lover in the family, I don't get to eat it often. And when I do, it is an indulgence, taking the trouble to make it just for me.

My favorite is Portabella mushrooms; and the Baby Bella/Cremini as well. Just a touch of olive oil, balsamic vinegar, salt and pepper baked in a 425°F oven for about 10 minutes makes it perfect, depending on the size of the baby bella.

This Chipotle Pesto is quite versatile - stir in a little into ground turkey to make baked meatballs or croquettes, use it as a spread for falafel pita pockets, or as an interesting alternative 'pizza sauce', or even just a humble sandwich or bagel spread....

Chipotle Walnut Pesto
2 chipotle chilies  (canned in adobo sauce) + 1 Tbsp adobo sauce
2 Tbsp chopped sundried tomates packed in oil
½ Tbsp chopped garlic
2 Tbsp canola oil or olive oil
¼ cup chopped celery leaves, tender stalk
½ cup coarsely chopped walnuts
salt to taste

Combine the ingredients and blend to paste - as smooth or as coarse as preferred. If it is too thick, add a bit more of oil as needed.

The Chipotle Pesto can be stored in an air-tight container for up to a week.

Baked Chipotle Turkey Croquettes in Lettuce Wraps with Tahini Dip

Fried vegetable croquettes are a favorite once-in-a-while weekend snack. Any combination of finely chopped or grated vegetables and meat can be shaped into small 'fingers' and breaded and deep fried and presented as fancy croquettes with various dips and sauces.

Rather than deep frying, these Spicy Chipotle Turkey Zucchini Ginger croquettes are baked. And, rather than the usual bread crumbs these turkey croquettes are 'breaded' in seasoned almond meal.

The chipotle chilies in adobo sauce is a favorite flavoring for stews and beans. I wanted to use it for the turkey croquettes, but also carried it into the sauce/dip.

Ready within 20 minutes including preparation time, this dish can be a quick snack or a light meal, especially when wrapped in crisp lettuce leaf.

Ingredients
10 oz ground turkey
1 tsp Bragg™'s Liquid Aminos
½ medium zucchini, grated finely and squeezed to remove water
1 Tbsp freshly grated ginger
1 pimento cherry pepper chopped finely (optional)
2 Tbsp finely chopped chipotle in adobo sauce (less if preferred)

Almond meal: combine about 1/3rd cup of raw almonds, 2 Tbsp parsley (finely chopped fresh, or dried), 1 tsp curry powder, 1 tsp smoked paprika, and grind to crumbs for breading

Oil Mister/Sprayer/Spritzer: Table top oil spritzer is handy- not just for cutting back on oil usage but also for eliminating the use-and-throw store-bought cooking oil spray cans.

Spicy Chipotle Sesame Sauce/Dip:
1 or 2 chipotle chilies in adobo sauce
1 Tbsp sundried tomatoes packed in oil
1 Tbsp Tahini
1 Tbsp Olive oil
½ Tbsp Pomegranate Red Wine Vinegar
water as needed

Combine the ingredients and blend to a smooth dip consistency adding a little water at a time as needed.

Preparation

1. Pre-heat the oven to 425°F.
2. Have the almond meal ready for coating
3. Knead the turkey and the rest of the ingredients and shape into long thin cylinders
4. Coat with the seasoned almond meal
5. Arrange in a roasting pan and spray some cooking oil
6. Bake in 425°F oven for about 15 minutes, till internal temperature is 170°F

Wrap each croquette in a crisp piece of lettuce - I prefer Romaine, but the bland Iceberg work well for the kids. Sprinkle with finely chopped fresh flat-leaf parsley and/or cilantro. Serve with any other favorite dip or sauce or dressing.

Cu Chulainn Chicken

Fiery hot sauce and Irish mythology provide the inspiration for this Cu Chulainn chicken recipe, a version of which came into my life at Nana's Pub in Nye Beach, leaving me craving for more.

Ready-made hot sauces can be easily incorporated into recipes. But, I wanted to come up with something I can throw together with some staples in my kitchen, to create that unique "secret house sauce". Well, not a secret anymore as I am sharing it here...

Although I like hot foods and have developed a fairly good tolerance, I do not like extremely hot sauces - like, full strength habañero sauce is quite unpalatable for me. So, this sauce here is as fiery as I can get to enjoying the food while still being able to taste the flavors. Can easily adjust the chilies/heat to suit your taste.

The chicken breast are marinated in red wine vinegar and a hint of soy sauce for about 15 minutes. Then, can be breaded and pan-cooked; or breaded and baked; or pan-seared, or baked plain; or simply boiled in water or stock till done. Then, cut the cooked chicken breasts into strips or long chunks. Or, chicken breasts can be cut into strips and then cooked in any preferred manner as well - it cooks faster. The version here uses no breading.

While the chicken is cooking, the sauce can be prepared. Finally, toss the sauce and chicken together and serve warm with brown rice and vegetables; or serve in a toasted multigrain bun with fixings like green leaf lettuce, tomatoes, and onions. Or, in pita pockets or wraps.

Of course, but for the inspiration for the name, there isn't much of Irish in the ingredients. But for the pequin and chipotle, the other chilies were quite mild varieties that I used, so, even though it looks like a recipe for chili sauce, it was quite flavorful thanks to poblano and the tomatoes.

Ingredients
2 medium chicken breasts, thawed, marinated, sliced and pan-cooked
1 Tbsp oil
Spring onions for garnish
salt to taste

For the Cu Chulainn Fiery Hot sauce:
4 whole chipotle chilies in adobo sauce
4 dried poblano chilies, reconstituted in water (mild and flavorful)
2 to 4 dried pequin or arbol chilies (tiny pequins are super hot)
4 to 6 dried mild yogurt-chilies* (mild variety)
1 Tbsp smoked paprika powder
½ cup canned stewed Mexican-style tomatoes
2 Tbsp plain white vinegar

*aka "Thayir Milagai", this is a staple in my mom's kitchen and is readily available in Indian stores; or, is easy  to make in summer: simply slit any favorite fresh green chili and soak it overnight in a mixture of sour yogurt and sea salt; fish them out the next day, saving the yogurt-sea salt mixture, and dry the chilies out in the sun; repeat this process 3 or 4 more times by soaking overnight and drying out under the sun; when completely dry, store in an air tight container. Fried Thayir Milagai with yogurt rice was much-relished when I was young.

Preparation

1. Combine the hot sauce ingredients in a blender and blend to a smooth paste.
2. Heat the oil in a pan, pour the sauce in (plus a little water if needed), stir well, cover and simmer on medium low till the sauce is flavorful, for about 6 to 8 minutes on medium heat.
3. Add the cooked chicken pieces, stir well, garnish and serve warm.

Chipotle and Sun-dried Tomatoes New Mexican Flour Tortillas

I grew up with various quick (unleavened) griddle-cooked non-greasy flat breads like: roti, chapathi, paratha, some fried breads like puri and bathura, as well as fluffy risen naan. Some were made with whole wheat flour, some with an assortment of lentils and some even with chickpea flour. So, tortilla, when it came into my life, was not unusual at all, and was much welcomed.

Making tortillas was not so much different from making chapathis - in my mind - but, I've always shied away from the traditional tortilla recipes I found which called for a generous amount of shortening. My rotis and chapathis barely have a spoonful of ghee so they feel lighter and healthier somehow.

But, a request from the other adult in the house prompted me to make these New Mexican Flour Tortillas adapting a recipe I found in the Tuesday Nov 29th edition of The Oregonian, which in turn adapted a recipe from Saveur Cooks Authentic American.

We used these to make easy chicken wraps. I went rather squeeze-happy with the food color, but, between the chipotle and the sun-dried tomatoes, extra red coloring is not needed. I thought my kids might fancy this bright color for a change.

Ingredients
1¼ cup boiling hot water
4 cups all purpose flour
1¼ tsp salt
6 Tbsp vegetable shortening
4 to 6 Tbsp sun-dried tomato and chipotle chili paste
red food color (optional)

Preparation

1. Combine 4 Tbsp of Chipotle in Adobo sauce (more if preferred) with 4 Tbsp of Sun-dried tomatoes packed in oil, blend into a smooth thick paste
2. Combine the flour and salt and mix in the shortening, crumbling with fingers as it gets incorporated, to form a fine breadcrumb-like texture
3. Add in the sun-dried tomato and chipotle chili paste; add a few drops of food color (if using) to the hot water
4. Using a wooden spoon add one cup of the hot water first and stir well (as if to make play dough) till the dough comes together; add a bit more water as needed till the dough holds well and comes off the sides of the bowl
5. Turn the dough into a floured surface and knead for 5 minutes till smooth, cover with a plastic wrap and allow to sit for 30 mins
6. Divide the dough into 10 or 12 balls, roll out to about 3 millimeter thick rounds
7. Cook one at a time on a hot cast-iron skillet, both sides till done; the tortilla might puff up a little, which is a good sign
8. Wrap in a cotton towel as they come off the pan and serve warm with favorite sides, or as a wrap