Friday, November 20, 2009
The Dirty Potato Chip Company describes their latest flavor as: A smooth, smoky taste at first, then the heat of chipotle comes up and grabs you.
If you are not a Chile-head you might find these spicy, but I think a practicing fiery food eater would find these on more on the tingly side. They did however make a wonderful accompaniment to my favorite sandwich the Chipotle Bird. But that my friends is a whole other blog post!
Saturday, November 7, 2009
Her spin on the classic cheese fondue takes a modern look at a forgotten favorite from the past.
Chef Viviane recommends using a Reposado Tequila or Mezcal so that the flavors of the tequila come through the cheese and help cut the richness of the fondue.
Here at The Smoky Chipotle we're gonna fire up the blender and make some great margaritas to go with this decadent appetizer!
You can find Chef Viviane's Recipe at food & style. Let her know you found it at The Smoky Chipotle!
Sunday, November 1, 2009
Texas Longhorn Smokey Chipotle Barbecue Sauce comes in an 18oz barrel jar. Chipotle peppers are jalapeno peppers that have been smoked. When added to a great BBQ sauce, the combination is delicious. Remember, when the meat is at desired temperature, slather with Texas Longhorn Chipotle BBQ Sauce until it glazes - oh man, that's BBQ.
BBQ hasn't been the same since the blending of Texas BBQ Sauce and chipotle peppers. This sauce is smokey, rich and spicy!
Ingredients: Water, Honey, Tomato Paste, Chipotle Puree, Molasses, Mustard, Vinegar, Minced Garlic, Dehydrated Onions, Salt, Liquid Smoke, Chipotle Powder, Black Pepper, and Spices.
Saturday, October 10, 2009
Thursday, September 3, 2009
DENVER – August 25, 2009 – Chipotle Mexican Grill (NYSE: CMG and CMG.B) today announced its new ordering application is available on the Apple App Store. The mobile ordering app gives iPhone and iPod touch users the ability to create their favorite Chipotle order, place it at the Chipotle location of their choice, and also pay for their food direct from their device.
"The breakthrough iPhone and iPod touch have really given us the ability to deliver a compelling experience to customers which includes simplicity, personality and attention to detail," said Steve Ells, founder, chairman and co-CEO of Chipotle. "We are changing the way the world thinks about and eats fast food, and the iPhone and iPod touch give us powerful new ways to engage and serve our customers. While we have always made our high quality food affordable and accessible so everyone can eat better, we've probably never been this accessible."
Chipotle's time-saving app is being released in conjunction with a newly updated web-based ordering system, available on www.chipotle.com. Customers can place orders through a secure credit card payment capability that allows users to save their information for quick repeat orders and an expanded group ordering feature that allows customers to place multi-item orders under a single name. The app also allows customers to save their favorite Chipotle meals online, as well as those of friends, family, or co-workers. Using location-based technologies customers can also quickly find the nearest Chipotle.
The Chipotle app is available for free from Apple's App Store on iPhone and iPod touch or at www.itunes.com/appstore/
The app was developed by Pervasent, a Berkeley, Calif. firm that develops mobile applications, and Chipotle's internal IT team and designed by San Francisco-based Sequence.
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food with Integrity, Chipotle is seeking better food not only from using fresh ingredients, but ingredients that are sustainably grown and naturally raised with respect for the animals, the land, and the farmers who produce the food. Chipotle opened its first restaurant in 1993 and currently operates more than 860 restaurants. For more information, visit chipotle.com.
Sunday, May 24, 2009
Chipotle plans to purchase at least 35 percent of at least one bulk produce item in all of its restaurants from local farmers when the item is seasonally available, the company said. Last summer Chipotle sought to buy at least 25 percent of produce from local farmers and growers.
Chipotle said it expects to have more than 25 local farms in its network to supply romaine lettuce, green bell peppers, jalapeno peppers, red onions and/or oregano to its more than 860 units nationwide.
Wednesday, May 6, 2009
Makes 6 servings
* 3 slabs baby back pork ribs (about 5 1/2 pounds)
* 2 oranges, halved
* 1 recipe Chipotle Rub
* 1 recipe Smoky Chipotle 'Cue Sauce
Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off (this will make ribs more tender).
Rub meat with cut sides of oranges, squeezing as you rub. Massage Chipotle Rub into meat, covering all sides. Wrap tightly with plastic wrap, and place in a zip-top freezer bag or 13- x 9-inch baking dish; chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.
To grill on a charcoal grill: Prepare hot fire by piling charcoal on one side of grill, leaving the other side empty. Place food grate on grill; position rib rack on grate over unlit side. Place slabs in rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) 1 hour. Reposition rib slabs, placing the one closest to the heat source away from heat, moving other slabs closer. Grill 1 more hour or until meat is tender. Grill 30 more minutes over medium heat (325° to 350°), basting with half of Smoky Chipotle 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve with remaining sauce.
To grill on a gas grill: Light only one side. Coat food grate with vegetable cooking spray, and place on grill; position rib rack on grate over unlit side. Place rib slabs in rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) 1 hour. Reposition rib slabs, placing the ones closet to the heat source away from heat and moving other slabs closer. Grill 1 more hour or until meat is tender. Lower temperature to medium heat (325° to 350°), and cook ribs 30 more minutes, basting with half of Smoky Chipotle 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining 'cue sauce.
Southern Living, APRIL 2004
Sunday, April 26, 2009
Chai Chipotle Hot Sauce is an All Natural Carrot Based Hot Sauce. The carrot and habanero is an amazing compliment to the chipotle peppers. While working in the garden at my children's school I took home the vegetable of the week, carrots. Mixing a little of this & a little of that Chai Chipotle Hot Sauce was created to add to your rice, tacos, fajitas, pastas, soups, stews, roasted veggies, mexican dishes, and more! 2007 & 2008 1st place winner of thehotpepper.com and 1st place Chile Specific winner of America's Best Food Competition.
2009 Fiery Food Winner.
For more information on Intensity Academy and Michele Northrup's sauces contact:
Thursday, March 19, 2009
Created to fill a void in the popular Chipotlé sauce category... this ain't some fruity-based chipotlé salsa from up north. "Smoky, savory and kind'a hot" (as the label proudly displays), sums-up this new party and kitchen staple. Featuring a red jalapeño, tomato and red bell pepper base, it uniquely incorporates a rash of fine herbs and spices, as well as cocoa (say what?!) to play with the palate. It's nothing short of pure chipotlé flavor heaven. Put on a "Daiblos Locos" CD, chill down some Pacificos and fire up the parrilla... cause where's there's smoke there's fire!
Major Flavor Note: The Smoky Iguana Pepper Sauce is a pourable version of the chunkier Smoky Iguana Salsa, both share the same great flavor profile. Muy Claro?Smoky Chipotlé Pepper Sauce is also available in the 2oz. deuce size.
While the 2oz. size is certainly portable, I'm not sure that 2 ounces of chipotle sauce in enough for more than a single meal. If you get the cute little deuce size, make sure you get at least a six pack!
Friday, March 6, 2009
Ok all I just received approval to announce my news! A few weeks ago while watching Top Chef on BRAVO TV, Quaker Oats advertised a commercial for the first ever Top Chef Quaker Oats Viewer Quickfire Challenge! Needless to say I entered my recipe, “Oatmeal Macadamia Nut Crusted Pork Tenderloin, with a Coconut Chipotle Sauce, and Grilled Pineapple Relish.“ On March 2nd I had received the news that out of a ton of entries I had placed in the top ten as a semi-finalist. Needless to say I was shocked, still am. So here is where all of my FoodBuzz friends come into play. I need all of you to go to this site
and place your vote for my Oatmeal Macadamia Nut Tenderloin! If I receive enough votes, I will be chosen as a finalist(only 3 are chosen) and flown out to New York to compete for the Grand Prize to appear on a taping of Top Chef at a later date! I can’t tell you how much this means to me, and what an accolade it is for a career. If you should have any questions feel free to ask! YIPPEE I’m a Semi-Finalist:)
Thank you for any and all of your support!
Also make sure that you vote for Oatmeal Macadamia Crusted Pork Tendeloin
Red Bluff, Ca.
Have a Great Day!
I have included the recipe below, it was ranked in fifth place when I voted. Let your chipotle-head vote be heard click a link over and vote. You can go back and vote once a day!
1 cup of Quaker Oats
1/2 cup Crushed Macadamia Nuts
1Tbsp Minced Cilantro (add to oats and crushed macadamia nuts)
Eggwash Flour Coat Pork Tenderloin with flour, then eggwash, then oat and macadamia nut mixture. Sear all sides of Pork tenderloin an place in a 350 oven for 13 minutes.
1 Cup of Coconut milk
1Tsp Fresh Minced Garlic
1/4 Tsp Grated Ginger
1 Tbsp puree'd Chipotle Peppers
3 Tbsp Brown Sugar
1 Tbsp Rice Vinegar
1 Tsp Sesame Oil
1 sprig of Mint
1 Fresh Pineapple (Caramelized) for Relish
1 Maui Onion
1 sprig of Mint Pinch of cinnamon
Clean and Dice Pineapple,
1 cup diced onion
1 Tbsp Chop Mint
1 Tsp add to mixture and add cinnamon.
Sautee' Garlic, Ginger in sesame oil (for 30 seconds), add coconut milk, brown sugar, rice vinegar, Miso, Chipotle Peppers. bring to a boil. reduce.and cover.
For Garnish, top with Caramelized Pineapple Relish and enjoy!
Tuesday, February 24, 2009
Kraft Foods however seems to have done us right. Aside from some high fructose corn syrup the ingredients are pretty clean, although I don't see chipotle peppers in the ingredients:
Ingredients: Tomato Puree, HFCS, Molasses, Vinegar, Salt, Modified Food Starch (less than 2%), Natural Smoke Flavor, Mustard Flour, Dried Onions, Spice, Dried Garlic.
The aroma of this sauce is smoky and sweet and you can clearly detect the molasses onion and garlic.
The sauce is quite flavorful with plenty of smoke to cut some of the sweetness, however the heat level is definitely that of a grocery store brand. If you are a total Chipotle-head you will need to fortify with more peppers to meet your needs.
Overall this is pretty good eating sauce and at the average price of $2.99 for 18oz. it is certainly budget friendly. If your looking for a decent grocery store brand that has the kick of smoky chipotle peppers(spice), BULL'S-EYE Smokin' Chipotle BBQ Sauce is worth a try.
Kraft's Bullseye website gives us the following recipe to showcase thier BBQ sauce:
Sizzlin' Chipotle Cheddar Burger
Prep: 10 min.
Total: 25 min.
Makes: 4 servings, one cheeseburger each.
1 lb. ground beef
1/4 cup finely chopped red onions
1 clove garlic, minced
4 hamburger buns, split
1/2 cup BULL'S-EYE Smokin' Chipotle Barbecue Sauce divided
4 KRAFT DELI DELUXE Sharp Cheddar Cheese Slices
4 lettuce leaves
1 medium tomato, cut into 4 slices
PREHEAT greased grill to medium-high heat. Mix meat, onions and garlic; shape into four patties.
GRILL patties 8 min. Turn patties; brush with 1/4 cup of the barbecue sauce. Grill 4 min. or until patties are cooked through (160°F). Brush cut sides of buns with remaining 1/4 cup barbecue sauce; place, cut-sides down, on grill. Grill 1 to 2 min. or until buns are lightly toasted.
Top each patty with 1 cheese slice; grill an additional 1 min. or until cheese begins to melt.
COVER bottom halves of buns with lettuce and tomatoes; top with cheeseburgers and tops of buns.
Monday, February 16, 2009
That is the official description that Jack in the Box Inc. has assigned to this sandwich. The Smoky Chipotle's official description is; a tasty crispy chicken sandwich on chewy ciabatta bread with cheese, bacon and a deliciously smoky chipotle sauce! There we said it!
The Chipotle Chicken Ciabatta sandwich, winner of the 2007 MenuMasters Award for Best Menu/Line Extension, was developed to give consumers more choices within the chain’s popular ciabatta line, which was introduced in 2005, said Margaret Barretto, director of new product development for Jack in the Box.
After considering many possible flavor combinations, Barretto and her team ultimately decided on the chipotle chicken combination as it helped to “differentiate” the product line while still fitting into the ciabatta category that consumers already loved. It also added a flavor profile unlike those of the other sandwiches, she says.“One of the thoughts behind the Chipotle Chicken Ciabatta was that consumers like bold flavors and more authentic flavors,” Barretto says. “As far as ethnic flavors go, I think chipotle is a nice authentic flavor that can add some smoky and spicy notes. It’s a well-rounded flavor, and it’s definitely becoming more familiar."
Thank you Jack In The Box for thinking of us Chipotle-heads!
Thursday, February 5, 2009
PRESS RELEASE: SAN DIEGO - Pat & Oscar's Restaurants (www.patandoscars.com) is expanding its line of hot premium sandwiches. The company's new Chipotle Pastrami Melt is a warm and savory combination with hot pastrami, melted provolone cheese, shredded lettuce, roma tomatoes, chipotle mayonnaise and pickle spears.
Pat & Oscar's launched its first hot premium sandwich last year - a meatball sub - and the product was extremely well received. "Our guests loved the choices between hot and traditional cold sandwiches, so we actively sought out flavors to develop a new hot premium sandwich," said Greg Schroeppel, executive chef at Pat & Oscar's. "Beyond just keeping up with trends, our culinary team is always looking for unique combinations to give guests a new and flavorful experience each time they come back to Pat & Oscar's," he added.
The new Chipotle Pastrami Melt is available as a combo meal (Choice of side -- Petite Greek or Caesar Salad, Potato Wedges, or Cup of Soup) and a 20 oz drink for $9.99 and individually for $7.99. "We have always been the leader in family dining value, and the introduction of our new hot sandwich line allows us to broaden our individual combo meals for under $10." commented George Hunter, Chief Operating Officer at Pat & Oscar's.
Wednesday, February 4, 2009
Flipping through the pages of the January/February/March 2009 issue I came across the hotTen section; Ten favorite ways to spice up a dish. Being a lover of fiery foods this section caught my attention. Most of the items are your standard grocey fare; ortega sliced jalapeno, ro-tel, and the usual blah-blah. But two items caught my eye!
The Art of Chipotle Gourmet Paste with Adobo. Pfleider Pfoods, Inc
describes their chipotle paste as follows:
Avoid the painstaking cans, draining & preparation. Focus on cooking with our gourmet chipotle paste. This concentrated pure paste is the equivalent of several cans of whole chipotle peppers. Add to drinks, spreads, dips, sauces & any food item where extra smoke and heat is desired.
Sargento Bistro Blends Chipotle Cheddar with Chipotle Peppers. Sargento's website describes this smokey chipotle cheese as follows:
Chipotle peppers are slow-smoked jalapeño peppers with a bold, unique taste that is the perfect complement to our Cheddar Cheese. Add a unique twist to salads, wraps, omelets and, of course, your favorite Mexican dishes.
Both companies offer recipes on their sites to help get your creative juices flowing. It's great to have quality chipotle products at hands reach at your local grocery store.
If you have any great chipotle food finds to report send us a comment and we'll check it out and report it for the rest of the Smoky Chipotle-heads!
Saturday, January 24, 2009
Chipotle Ale Tasting Notes:
Roasted chipotle peppers produce an eye opening chile flavor in this deep golden ale with a malty, smoky aroma and smooth, crisp flavor.
Malts: Harrington, Klages & Maier Munich.
Hops: Cascade and Willamette.
Specialty: Chipotle Peppers.
Yeast & Water: Rogue's Pacman Yeast & Free Range Coastal Water.
World Class Package:
Draft, 12oz Bottle, 22oz Bottle
2006 World Beer Championships—Silver
2005 Great International Beer Competition—3rd
2005 West Coast Brew Fest Competition—1st
Dedicated to Spanish author Juan de la Cueva, who, in 1575, wrote of a Mexican dish that combined seedless chipotles with beer: Chipotle Ale is based on Rogue’s American Amber Ale, but delicately spiced with smoked chipotle chile peppers. Blend it with Rogue Chocolate Stout and create a Mole black and tan!
Monday, January 19, 2009
The particular Sajji flavor is a staple in the southern part of Pakistan, where traditionally many meats are marinated in delicious spices and roasted in hot sand. "Our goal was to capture that flavor and aroma, I would say we have been successful in doing that".
Sajji Masala can be used with any kind of meats, fish and vegetables. Some of our fans even use it in their egg salad sandwiches, this blend adds fabulous flavor to just about anything.
White Jasmine is confident that once you try their Sajji Masala, it will be really hard for you to stop cooking and trying this incredible spice in almost anything.