"Recipes from the Chef's Kitchen"

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Chipotle Mexican Grill
www.chipotle.com


Teddy Ferguson - DC Area Manager


Chicken Burritos with an
Ancho Chile Marinade

Ingredients:
1)   1 package (2 oz.) dried Ancho Chiles
2)   1 tsp. Black Pepper
3)   2 tsp. Cumin Powder
4)   2 tbs. fresh Oregano - chopped
5)   6 cloves Garlic
6)   1/2 Red Onion - quartered
7)   1/4 cup Vegetable Oil
8)   4 Chicken Breasts or meat of choice

Preparation:
1)   Soak dry chiles in water overnight or until soft. Remove seeds.
2)   Add all ingredients except chicken in food processor.
3)   Puree until smooth.
4)   Spread mixture over chicken breasts and refrigerate at least one hour...
       or up to 24 hours.
5)   Heat grill to about 400 degrees, or if cooking inside heat small amount of
       oil in skillet or grill pan over high heat.
6)   Salt chicken breasts to taste.
7)   Grill chicken breasts about 4 minutes per side, depending upon thickness,
       until done.


Grilled Vegetables with
Chipotle Adobo Marinade

The Marinade
Ingredients:
1)   1 small can Chipotle Peppers in Adobo Sauce
2)   1 to 2 tbs. Soft Butter (Olive Oil for Vegetarians)
3)   1 to 2 tsp. freshly squeezed Lemon Juice

Procedure:
1)   Use four tablespoons of the Chipotle adobo sauce.
2)   Save the Chipotle peppers for another use.
3)   Mix adobo sauce with butter and lemon juice.

The Vegetables
Ingredients:
1)   Corn on the cob
2)   Japanese Eggplants
3)   Zucchini

Procedure for the Corn on the Cob:
1)   Peel back husks but donít remove.
2)   Remove silks.
3)   Brush with adobo mixture.
4)   Rehusk and wrap in foil.
5)   Grill 10 to 15 minutes, turning occasionally until tender.
6)   Add Salt and Pepper to taste.

Procedure for the Japanese EggplantsCorn on the Cob:
1)   Quarter lengthwise.
2)   Parboil until bright in color (2 to 3 minutes).
3)   Brush with adobo mixture.
4)   Grill until just tender.
5)   Add Salt and Pepper to taste.

Procedure for the Zucchinis:
1)   Split zucchinis in half lengthwise.
2)   Parboil until bright in color (2 to 3 minutes).
3)   Brush with adobo mixture.
4)   Grill until just tender.
5)   Add Salt and Pepper to taste.


Spicy Guacamole
(Makes 1 cup)

Ingredients:
1)   1 large ripe Avocado - peeled and pitted
2)   2 tsp. fresh Lime Juice
3)   1/2 cup chopped fresh Cilantro
4)   1/4 cup finely chopped Onion
5)   2 large Garlic Cloves - finely chopped
6)   2 large Serrano Chilies - seeded and chopped
7)   1/4 tsp. Salt

Procedure:
1)   Using fork, mash avocado with lime juice in small bowl.
2)   Add cilantro, chopped onion, chopped garlic, serrano chilies and salt.
3)   Stir to combine.



In the Studio Kitchen with Teddy Ferguson
(left) and Lindsey Gustin (right)


Good Eating!!!