Ingredients

1 can chipotle in adobo sauce
3 dried ancho chilies, crushed and stems removed
2 dried meco dried chipotle peppers (light colored), crushed and stems removed
3 dried black morita dried chipotle peppers (dark colored), crushed and stems removed
1 tablespoon ground cumin powder
2 teaspoons smoked paprika
2 teaspoons salt
1 cup rich pork stock or water, hot temperature
½ cup strong coffee

Directions

Place all the ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and simmer for about 10-15 minutes or until dried chilies are soft and pliable. Allow to cool and blend in a blender until totally smooth, adding more hot water or stick to make into a thinner consistency.

Ingredients

4 large chicken breasts, boneless skinless
Salt/pepper
2 medium peaches, pitted and chopped fine
1 medium Pepino melon, seeds removed, peeled and chopped fine (1 cup chopped honeydew melon can be substituted)
1 medium red bell pepper, chopped
2 teaspoons jalapeño or serrano pepper, chopped fine
¼ cup fresh cilantro, chopped fine
Juice of 1 lime
1 teaspoon lime zest
2 tablespoons avocado oil or canola oil
1 tablespoon peach preserves
1 tablespoon chipotle in adobo sauce, mashed

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Preheat you grill or an oven to 325°F. In a medium bowl combine peaches, bell peppers, jalapeños, and cilantro and toss together. Let stand at room temperature while the chicken cooks. Place chicken on greased grill for a few minutes on each side or in the oven for about 5-10 minutes flipping once time. Serve the chicken paillards with the salsa spooned over the top.

Ingredients

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Preheat your grill or an oven to 325° F. In a medium bowl combine peaches, bell peppers, jalapenos, and cilantro and toss together. In a separate bowl, whisk together the lime juice, zest, avocado oil, peach preserves and chipotles until a smooth sauce is formed. Season with a pinch or two of salt and pour over peach mixture and toss together. Let stand at room temperature while the chicken cooks. Place chicken on greased grill for a few minutes on each side or in the oven for about 10-5 minutes flipping once time. Serve the chicken paillards with the salsa spooned over the top.

INGREDIENTS

2 pounds extra lean ground turkey
2 cups fresh spinach, chopped fine
2 sprigs onions, chopped (including green parts)
1 cup fresh parsley leaves
2 tablespoons lemon thyme or regular thyme
1 tablespoon lemon zest
2 teaspoons salt
2 teaspoons black pepper
¼ – ½ cup bread crumbs
2 eggs
1 tablespoon tabasco or hot sauce (Ger-Nis tabasco)

Ger-Nis Tabasco

INGREDIENTS

2 red bell peppers, deseeded and chopped
3 jalapeño peppers, roasted, peeled and chopped
1 can chipotle chilies in adobo, chopped
3 cloves garlic, roasted
1 tablespoon salt
1 cup citrus champagne vinegar
½ cup water
Zest of 2 limes
Juice of 3 limes
1 teaspoon smoked salt

DIRECTIONS

In a medium sauce pan, combine red bell peppers, jalapeño, chipotles, garlic, salt, vinegar and water. Bring to a boil, and let simmer for about 5-7 minutes. Allow to cool. Place in a bottle for dispensing.

Ingredients

Directions

In a medium sauce pan, combine, red bell peppers, jalapeño, chipotles, garlic, salt, vinegar and water.

Bring to a boil and let simmer for about 5-7 minutes. Allow to cool. Place in a blender and add lime juice, lime zest and smoked salt. Blend. Add more salt as needed.

This spicy south-of-the-border glaze or BBQ sauce will turn your Thanksgiving into a spicy zest affair. The sauce can also be used to fl avor mashed potatoes and is excellent outside of Thanksgiving on beef, chicken, fi sh and vegetables!

INGREDIENTS

1 can (12-ounce) of chipotle peppers in adobo sauce
½ cup white onion, chopped
¼ cup fresh cilantro, chopped
¼ cup fresh flat leaf parsley, chopped
¼ cup fresh chives, chopped
Juice of 3 limes and zest of 2
1 or 2 jalapeños, seeded and chopped
Salt
Freshly ground pepper

PREPARATION

Blend all ingredients together in a blender or food processor until smooth. Use as a mopping sauce for your bird!

Makes 6-9 sausages

INGREDIENTS

2 pounds turkey breasts, boneless and skinless and cut into 1-inch chunks
½ can chipoltle in adobe sauce, chopped
1 tablespoon lime zest
2 tablespoons lime juice
¼ cup fresh cilantro
1 teaspoon jalapeno pepper, chopped
1 tablespoon salt
**casings of your choice

PREPARATION

Mix all ingredients in a large bowl and refrigerate for about 2 hours.  Using the finest blade of the meat grinder, grind the mixture following grinder instructions.  If you are making or using the meat without the casing go right to that step.  If you are making links put the mixture back in the mixing bowl and place in the freezer for a little while.  In the mean time soak the casings in warm water and rinse a few times.  Get out your sausage stuffer and slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube, this is the part that you will need to tie the sausages off.  Remove the meat form the freezer and stuff it into the stuffer, if all the meat does not fit (you must acquit, just kidding) leave what will not fit in a bowl in the refrigerator.  Turn the stuffer on and begin the process, air will be the first thing to emerge.  As the meat begins to slide out use one hand to maneuver the speed of the sausage output.  Let the sausage emerge into one long coil, the links will be tied later in the process.  When the sausage is done, turn off the machine and tie up the ends, you can use meat or butchers twine.  To make the links, pinch a section together, then spin the links and turn them opposite form each other several times, repeat this moving down the entire main link.  Make sure both ends are tied off.  Hang the links up so you can review for air bubbles, using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin and the link should move flat and the air bubble should be resolved.  Hang the links for about an hour and then refrigerate them covered in the refrigerator overnight, use them or freeze them in about a week.

INGREDIENTS

1 pound medium conchiglie macaroni (conch shaped)
¼ cup butter
¼ cup unbleached white flour
2 cups whole milk
2 teaspoons salt
2 cups pepper jack cheese, grated
¾ cup fresh cilantro chopped
1 cup cherry tomatoes, halved
1 jalapeño chili, deseeded and chopped fine

PREPARATION

Cook the pasta in a large pot of boiling salted water according to package directions. Cook until al dente. In a heavy bottom saucepan, melt butter, add flour and cook for 1-2 minutes, stirring constantly. Whisk in the milk and turn the burner to simmer, continuing to whisk. The mixture will begin to thicken. Add all the cheese and continue to whisk, melting all the cheese, about 6-8 minutes. Add the salt, stir well and take off heat. Add the tomatoes, cilantro and jalapeño and stir well. Add the pasta to the melted cheese and fresh herbs and mix well. Serve slices of chipotle flank steak over the macaroni.

INGREDIENTS

2 13 oz.  cans of chipotle peppers in adobo sauce
1 cup white onion, chopped
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ cup chopped fresh chives
Juice of 6 limes and zest of 3
1 tablespoon cumin
2 jalapeños, chopped and seeds removed
Salt/pepper
2 pounds flank steak

PREPARATION

Blend chipotle peppers, onion, herbs, lime juice, jalapeño, cumin, and salt and pepper together in a blender or food processor until smooth. Marinate the steak in the sauce for approximately 1 hour. Grill steak on high heat using the remainder of the sauce for a mopping sauce while grilling.

Serves 6

INGREDIENTS

2 13 oz. cans of chipotle peppers in adobo sauce
1 cup white onion, chopped
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ cup chopped fresh chives
Juice of 6 limes and zest of 3
1 tablespoon cumin
2 jalapenos chopped, seeds removed
Salt/pepper
2 pounds flank steak

PREPARATION

Blend chipotle peppers, onion, herbs, lime juice, jalapeño, cumin, salt and pepper together in a blender or food processor until smooth. Marinate the steak in the sauce for approximately 1 hour. Grill steak on high heat using the remainder of the sauce for a mopping sauce while grilling.