Smoky Chipotle Caramelized Onions Recipes

Steps:

• In a blender, combine the chipotles in adobo sauce, white onion, jalapeno, cilantro and lime juice. Add a pinch of salt and pulse until combined. Remove to a large non-reactive bowl. Fold in 2 cups of mayonnaise. Taste and adjust seasonings. If it is too hot, add more mayonnaise. Reserve about 1/2 cup marinade for serving.
• Add the chicken pieces to the remaining marinade, cover and marinate in the refrigerator for at least 2 hours and up to overnight, turning occasionally.
• Preheat half of a grill to medium-high heat.
• Remove the chicken from the refrigerator and place the chicken, bone-side down, in the center of the cooking grate. You do not need to turn the chicken pieces as they cook. Grill, with the grill cover down, until the breast meat near the bone registers 165 degrees F and the thigh meat registers 180 degrees F, about 45 minutes. If you don't have a meat thermometer, cook until no longer pink and the juices run clear.
• Remove the chicken from the grill using tongs and a spatula to preserve the crust on top. Let sit 5 to 10 minutes before garnishing with whole cilantro leaves and serving with the reserved marinade and lime wedges alongside.

Steps:

• In a large skillet, melt butter and oil over medium heat. Add onions and cook, tossing frequently, 20 to 25 minutes or until onions are golden. Stir in chipotle chile, brown sugar, salt, and pepper and cook 5 minutes longer to let the flavors blend.

Steps:

• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes.
• Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.
• Preheat oven to 450°F with rack in middle.
• Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4-sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more.

Steps:

• In bread machine pan, place the first 6 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; cover and let rest for 15 minutes., Meanwhile, place garlic in a small microwave-safe bowl. Drizzle with 1/4 teaspoon oil. Microwave on high for 20-60 seconds or until softened. Mash the garlic., Roll dough into a 12x10-in. rectangle. Transfer to a well-greased baking sheet. Cover and let rise in a warm place until slightly risen, about 20 minutes., With fingertips, make several dimples over top of dough. Brush dough with 1 tablespoon oil. Bake at 400° for 10 minutes or until lightly browned. , Meanwhile, in a large skillet, saute onions in remaining oil until tender. Add the chipotle peppers, salt and mashed garlic; saute 2-3 minutes longer. Sprinkle over dough. , Bake until golden brown, 10-15 minutes longer. If desired, top with chopped chives. Cut into serving portions; serve warm. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on an ungreased baking sheet in a preheated 400° oven until heated through.

Steps:

• Toast cumin in skillet over medium heat until darker and beginning to smoke, stirring often, about 2 minutes. Cool; grind finely in spice mill or in mortar with pestle. Transfer to bowl. Mix in remaining ingredients. DO AHEAD: Can be made 1 week ahead. Cover; store at room temperature.
• Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with southwestern-spiced salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.
• Position rack in bottom third of oven and preheat to 325°F. Mix honey and 1 teaspoon ground chipotle chile in small bowl; reserve for glaze. Rinse turkey inside and out; pat very dry. Stir chopped onion, garlic, and 1 teaspoon ground chipotle chile in medium bowl to blend. Divide mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely.
• Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in roasting pan; pour in 2 cups Golden Turkey Stock.
• Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding water to pan by cupfuls if dry, and tenting turkey loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Brush turkey with glaze twice during last 30 minutes. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.
• Melt butter in medium skillet over medium-high heat. Add onions; sauté 5 minutes. Reduce heat to medium-low; cook until onions are deep brown, stirring occasionally, about 30 minutes. Set aside.
• Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/2 cups total.
• Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat and 1/2 cup flour to pan. Whisk until roux is light brown, about 2 minutes. Whisk in stock mixture. Bring to boil, scraping up browned bits and whisking. Boil until gravy coats spoon, stirring occasionally, about 5 minutes. Add chopped neck, heart, and gizzard, if desired. Season with salt and pepper.
• Serve turkey with gravy.
• Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
• ** Available in the spice section of many supermarkets.