Chipotle Grilled Corn

 

What’s the best way to beat the heat? Sometimes you just have to fight fire with fire. And by “fire,” I mean this Chipotle Grilled Corn.

This corn the cob is the first in what’s sure to be a long string of grilling-related recipes, as I finally purchased my very own grill a few weeks ago. Although you can emulate some of the mechanics of a grill by using the broil function of your oven, I don’t believe there is a real substitute for freshly grilled meats and vegetables. Grabbing a small grill off craigslist or making friends with your neighbors who have one is highly recommended.

As for this recipe, it really couldn’t be simpler once you have the right equipment. At just four ingredients, it definitely qualifies as a cheat dish. I promise that you won’t feel cheated at all by the wonderful union of sweet and heat that you bite into though.

This recipe is a perfect example. A proper searing on the grill brings caramelizes the outer layer of the corn, bringing out it’s natural sweetness. It’s paired with out the smokey and devilishly spicy flavor of the chipotle pepper and tamed just so by creaminess of the butter to make for an easy, delicious side.

Serve these bad boys up with some carne asada or barbecued chicken and enjoy with some sangria. You could even invite over some friends – assuming you’re willing to share.

Chipotle-Espresso Braised Rib-Eye Roast

(Blogger’s note – my job has called me down to the state capital for the legislative session. For the next few months I’ll be working longer and more irregular hours, but I’ll do my best to keep the new recipes coming!)

Are you in a post-holiday slump? Are you beset on all sides by the doldrums of winter?

Well if you are (heck, even if you aren’t) this recipe is the perfect remedy. On one hand it’s bold and upbeat, combining spicy chipotle with rich and dark espresso flavors to create a robust forefront of tastes. At the same time, it pulls in the classic winter flavors of slow roasted beef that will fill your stomach and warm your heart. The wonderful contrast between the outer char and the pull-apart interior is icing on the metaphorical cake.

But arguably the best part about this dish is that it’s as simple as it is mind-bogglingly delicious. If you can mix spices in a bowl, rub them on a chunk of beef, and put that beef in an enclosed container, then you can make this dish. I used a dutch oven for mine, but even that’s not really necessary. Any oven-safe vessel that can be covered will work to slow cook the rib-eye to sweet, fork-tender oblivion.

I served this with the Wild Mushroom and Spinach Gnocchi that I just posted and not a soul was left unhappy. Give it a try the next time you’re looking to cook up an impressive meal!

Chicken Tinga Chilaquiles

When I imagined this dish, I was aiming for nachos.

I had in my head an image of cheesy goodness oozing between tortilla chips with a smattering of deliciously spicy chicken tinga tossed over the top. But I wound up getting the portions wrong, and there was a lot more chicken tinga than I expected. When I pulled it out of the oven and tried to pull a chip away it crumpled soggily under the weight of all the toppings.

So I wound up eating it with a fork instead, and it was truly fantastic. I was going to call them “fork nachos” and shout the name from the rooftops to anyone who would listen, but after a little Google searching I discovered there was already a name for this kind of delicious smothered nachos: “Chilaquiles.”

And man, these are some awesome Chilaquiles.

They’ve got everything you could want in a Mexican dish. The chicken tinga itself spicy, tangy, and just a little bit sweet, while the rest of the toppings are a blend of creamy, cheesy, earthy and herbal. The tortilla chips provide just enough of a base to hold the whole meal together without giving it an overwhelmingly starchy feel.

You won’t be able to resist going back for seconds!

SliderPalooza!

Patrick and Quinn present to you: The All-Star Lineup of SliderPalooza!

We know, we know, this post is long overdue. After all, we previewed this post with our Mashed Potato Slider with Apple-Fennel Slaw over four months ago.