CRISPY SQUID AND CRACKED CONCH SALAD WITH ORANGE-CHIPOTLE VINAIGRETTE
Steps:
- For the Orange-Chipotle Vinaigrette:
- Place the orange juice in a medium nonreactive saucepan and bring to a boil over high heat. Cook until thick and reduced to 3/4 cup. Transfer to a bowl and let cool slightly.
- Place the reduced orange juice, onion, garlic, vinegar, chipotle puree, honey, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.
- For the Crispy Squid and Conch Salad:
- Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer. Line a large plate or baking sheet with paper towels, set aside.
- Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter, if it is too thick; add more water a few tablespoons at a time, then season with salt and pepper.
- Season squid and conch with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off then dredge in the cornmeal. Fry until lightly golden brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate. Season immediately with salt. Repeat with the conch, dipping into the batter then frying in batches.
- Place the greens in a bowl and drizzle with about 1/4 cup of the orange-chipotle vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top. Place the squid and conch around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with parsley leaves.
ORANGE AND ENDIVE SALAD WITH MAPLE CHIPOTLE VINAIGRETTE
Categories Citrus Leafy Green Pepper Appetizer No-Cook Quick & Easy Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk together orange juice, syrup, oil, vinegar, onion, lemon juice, chipotle with adobo sauce, and salt in a bowl until combined well.
- Remove peel and any white pith from oranges with a sharp knife. Cut oranges crosswise into 1/4-inch-thick slices. Separate endive leaves and arrange with oranges on a platter, then drizzle with vinaigrette.
GRILLED LOBSTER WITH ORANGE CHIPOTLE VINAIGRETTE
Categories Blender Backyard BBQ Orange Basil Lobster Hot Pepper Grill Chill Grill/Barbecue Gourmet
Yield Serves 8
Number Of Ingredients 10
Steps:
- Bring a large kettle (at least 8-quart capacity) three fourths full of water to a boil for lobsters.
- In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt, and sugar until chipotles are chopped fine. With motor running add oil in a slow stream. Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered. Bring vinaigrette to room temperature before serving.
- In boiling water partially cook lobsters, 2 at a time, over high heat 3 minutes and transfer with tongs to a colander to drain and cool. (Make sure water returns to a full boil before adding each batch of lobsters.)
- When lobsters are cool enough to handle, remove tails and claws and discard bodies. With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired. Lobsters may be prepared up to this point 1 day ahead and chilled, covered.
- Prepare grill.
- Grill claws, in batches if necessary, on a rack set 5 to 6 inches over glowing coals, turning occasionally, until liquid bubbles at open end, 5 to 7 minutes, and transfer to a platter.
- Stir basil leaves into vinaigrette and reserve 1 1/4 cup in a small pitcher. Brush meat in lobster tails with some vinaigrette. Grill tails, meat side down, in batches if necessary, 3 minutes. Turn tails meat side up, brushing with more vinaigrette, and grill until juices are bubbling and meat is plump and opaque, 3 to 5 minutes. Transfer tails to platter. Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered.
- Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs.
GRILLED LOBSTER WITH ORANGE CHIPOTLE VINAIGRETTE
Make and share this Grilled Lobster With Orange Chipotle Vinaigrette recipe from Food.com.
Provided by lazyme
Categories Lobster
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large kettle (at least 8-quart capacity) three fourths full of water to a boil for lobsters.
- In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt, and sugar until chipotles are chopped fine.
- With motor running add oil in a slow stream.
- Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered.
- Bring vinaigrette to room temperature before serving.
- In boiling water partially cook lobsters, 2 at a time, over high heat 3 minutes and transfer with tongs to a colander to drain and cool. (Make sure water returns to a full boil before adding each batch of lobsters.).
- When lobsters are cool enough to handle, remove tails and claws and discard bodies.
- With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired.
- Lobsters may be prepared up to this point 1 day ahead and chilled, covered.
- Prepare grill.
- Grill claws, in batches if necessary, on a rack set 5 to 6 inches over glowing coals, turning occasionally, until liquid bubbles at open end, 5 to 7 minutes, and transfer to a platter.
- Stir basil leaves into vinaigrette and reserve 1 1/4 cup in a small pitcher.
- Brush meat in lobster tails with some vinaigrette.
- Grill tails, meat side down, in batches if necessary, 3 minutes.
- Turn tails meat side up, brushing with more vinaigrette, and grill until juices are bubbling and meat is plump and opaque, 3 to 5 minutes.
- Transfer tails to platter.
- Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered.
- Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs.
Nutrition Facts : Calories 372.1, Fat 28.2, SaturatedFat 4, Cholesterol 190.5, Sodium 1362.7, Carbohydrate 4.2, Fiber 0.2, Sugar 3.3, Protein 25.1
ORANGE-CHIPOTLE VINAIGRETTE
Number Of Ingredients 6
Steps:
- In a small bowl whisk together the orange juice, zest, vinegar, chipotle, and salt. Whisk in the oil until thoroughly mixed. Use fresh or store in the refrigerator up to 2 days.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CRISPY SQUID WITH ORANGE-CHIPOTLE VINAIGRETTE
Make and share this Crispy Squid With Orange-Chipotle Vinaigrette recipe from Food.com.
Provided by loveleesmile
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- For the Orange-Chipotle Vinaigrette:
- Place the orange juice in a medium nonreactive saucepan and bring to a boil over high heat. Cook until thick and reduced to 3/4 cup.
- Transfer to a bowl and let cool slightly.
- Place the reduced orange juice, onion, garlic, vinegar, chipotle puree, honey, salt and pepper in a blender and blend until smooth.
- With the motor running, slowly add the oil until emulsified.
- For the Crispy Squid Salad:
- Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer.
- Line a large plate or baking sheet with paper towels, set aside. Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter, if it is too thick; add more water a few tablespoons at a time, then season with salt and pepper.
- Season squid with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off then dredge in the cornmeal. Fry until lightly golden brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate. Season immediately with salt.
- Place the greens in a bowl and drizzle with about 1/4 cup of the orange-chipotle vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top. Place the squid around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with parsley leaves.
Nutrition Facts : Calories 832.9, Fat 44, SaturatedFat 3.6, Cholesterol 264.4, Sodium 70.7, Carbohydrate 85.6, Fiber 3.3, Sugar 26.6, Protein 24.7
ORANGE-CHIPOTLE CHICKEN
Big on flavor and easy on the cook's time, this orange-chipotle chicken recipe is appealing. The sweet-yet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice. —Cittie, Tasteofhome.com Community
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 324 calories, Fat 8g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 414mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 35g protein.
More about "orange chipotle vinaigrette recipes"
COPYCAT CHIPOTLE VINAIGRETTE: HOW TO MAKE IT | TASTE OF …
From tasteofhome.com
Estimated Reading Time 4 mins
SWEET AND SPICY CHIPOTLE VINAIGRETTE - I HEART VEGETABLES
From iheartvegetables.com
ORANGE CHIPOTLE VINAIGRETTE RECIPE BY BOB
From cookeatshare.com
CHIPOTLE ORANGE DRESSING | REAL FOOD SIMPLE
From realfoodsimple.com
ORANGE CHIPOTLE DRESSING RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
BEST CHIPOTLE ORANGE CHICKEN RECIPE - GOODHOUSEKEEPING.COM
From goodhousekeeping.com
ORANGE-CHIPOTLE SAUCE RECIPE | MYRECIPES
From myrecipes.com
RECIPE: SPICY GRILLED CHIPOTLE CHICKEN STARS IN THESE IRRESISTIBLE ...
From bostonglobe.com
CHIPOTLE VINAIGRETTE (COPYCAT) - WHAT MOLLY MADE
From whatmollymade.com
CHIPOTLE ORANGE SHRIMP WITH CILANTRO RICE RECIPE - PINCH OF YUM
From pinchofyum.com
DINNER MENU - FIREBIRDS WOOD FIRED GRILL | STEAKS & SEAFOOD
From firebirdsrestaurants.com
CHOPT CREATIVE SALAD CO.
CHIPOTLE MENU - ARLINGTON VA 22202 - (571) 858-4005 - ALLMENUS
From allmenus.com
COPYCAT RECIPE: CHIPOTLE'S HONEY VINAIGRETTE - ONCE UPON A CHEF
From onceuponachef.com
CHIPOTLE - BURKE, VA - OPENMENU
From openmenu.com
You'll also love