My concern in a previous post about the new marinade recipe I am trying today are valid. To my taste, it is one-dimensional and lacks verve and brightness. The impression is nothing but heat from the chipotles.
I have added one cup of chopped, seeded heirloom tomatoes, 2 tablespoons lemon juice, 1 tsp salt and 1 tablespoon sugar. It is simmering on the stove and I will use an immersion blender to mix when the tomatoes are done.
At that point, I may choose to do some more fiddling around with it. If I had orange juice I might try some of that, or perhaps dark syrup or molasses?More cumin will go in, as well and some garlic. The recipe was described as having depth and subtlety but it really doesn't.
We don't care much for sweet sauces so don't want to overdo the sugars but what I have added so far has made a difference.
Finally gave up and put in cider vinegar, ketchup and salad mustard. Better a typical sauce than a non-typical one that just doesn't work. It tasted OK but was too much trouble to pull together. Won't make that one again.
Showing posts with label Chipotle. Show all posts
Showing posts with label Chipotle. Show all posts
Sunday, August 24, 2008
Dinner this evening is...
chipotle marinated round steak.
Yes. Round steak. I am hoping that by cooking it slowly, very very slowly, it won't turn into shoe leather. The recipe would be much better using something else, like sirloin but as I haven't tried this particular marinade/mop before and if it turns out we don't like it I won't feel like I have wasted a lovely sirloin.
It's a simple marinade. Chipotles in adobo, oil, cumin, cilantro, garlic, onion, paprika... that's it. I suspect that it could use a dash of lime juice or perhaps some lemon zest but we will see.*
Using a tip I found on another food blog for baked potatoes. (Kalofagas post from July 31, 2008) Slicing the taters almost all the way through, pouring melted butter over then sprinkling with Montreal Steak seasoning mix, wrap in foil and bake. Will report on the results of this experiment tomorrow. Think I may go looking for some sweet corn. Maybe when Himself goes to pick up the trailer I will go along and we will hunt for some corn.
Ingredients
# 2 tablespoons oil
# 1 onion , medium diced
# 4 chipotle chiles in adobo , cut up
# 2 cups chopped tomatoes
# 1/2 cup water or tomato juice
# 3 tablespoons fresh cilantro , chopped
# 1 lemon, zest of
Directions
Heat oil in large pan and soften the onions slowly until translucent.
Add the tomatoes, chipotles and water. Bring to a boil, reduce heat and simmer slowly until reduced a bit.
Remove pan from heat and let cool.
Using either a standard blender or a stick blender, puree the cooled sauce.
Add lemon zest and cilantro.
Yes. Round steak. I am hoping that by cooking it slowly, very very slowly, it won't turn into shoe leather. The recipe would be much better using something else, like sirloin but as I haven't tried this particular marinade/mop before and if it turns out we don't like it I won't feel like I have wasted a lovely sirloin.
It's a simple marinade. Chipotles in adobo, oil, cumin, cilantro, garlic, onion, paprika... that's it. I suspect that it could use a dash of lime juice or perhaps some lemon zest but we will see.*
Using a tip I found on another food blog for baked potatoes. (Kalofagas post from July 31, 2008) Slicing the taters almost all the way through, pouring melted butter over then sprinkling with Montreal Steak seasoning mix, wrap in foil and bake. Will report on the results of this experiment tomorrow. Think I may go looking for some sweet corn. Maybe when Himself goes to pick up the trailer I will go along and we will hunt for some corn.
Ingredients
# 2 tablespoons oil
# 1 onion , medium diced
# 4 chipotle chiles in adobo , cut up
# 2 cups chopped tomatoes
# 1/2 cup water or tomato juice
# 3 tablespoons fresh cilantro , chopped
# 1 lemon, zest of
Directions
Heat oil in large pan and soften the onions slowly until translucent.
Add the tomatoes, chipotles and water. Bring to a boil, reduce heat and simmer slowly until reduced a bit.
Remove pan from heat and let cool.
Using either a standard blender or a stick blender, puree the cooled sauce.
Add lemon zest and cilantro.
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