Create a delicious, seasonal chowder with fresh, roasted sweet corn any time of year. Also use up some extra zucchini is this soup too….
Chipotle Shrimp Cocktail
Created By: Chef Keith Snow
Description:
A tangy twist makes this cocktail sauce quite special. Chipotle peppers bring their smoky heat and make this cocktail sauce slightly fiery, slightly smoky and delicious.
Ingredients:
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10 large shrimp peeled and deveined (if possible)
1 chipotle pepper
1-1/4 cups crushed tomatoes
3 tablespoons lime juice
1/4 cups cilantro
1 teaspoons salt
a skosh ground black pepper
3 tablespoons organic ketchup
2 medium lemons
5 black peppercorns
1 tablespoons Old Bay seasoning
4 tablespoons Lea & Perrins worcestershire sauce
4 whole cloves
1 bay leaves
1 onion half
Directions:
1. Add bay, leaf, squeezed lemon, lack peppercorns, Worcestershire sauce, Old Bay, whole cloves, to boiling water, infuse for 1 minutes. Add shrimp in water, return to boil for 3 minutes then place in ice bath.
2. Mix up all ingredients for sauce. Adjust seasoning to taste.
3. Serve shrimp cold.
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Mexican Pot Roast
Created by: Chef Keith Snow
Description: This classic beef stew is flavored with the taste of Mexico with chipotle peppers, cloves and cumin.
Ingredients:
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1 whole onion
1 bunch cilantro
4 pieces cloves
1 tablespoons cumin seeds
1 piece chipotle pepper
3 pounds chuck roast, cut into largeย chunksย or left whole
2 large carrots, peeled and cut in large pieces
1 large onion, cut into large pieces
1 can organic black beans, low sodium
1 teaspoon salt
1 teaspoon black pepper
1/4 cups bacon fat or oil
1/4 cups tomato paste
6 cups beef broth
sour cream for garnish
Directions:
1. In a large pot over medium heat, add 1 onion diced and bacon fat or oil. Cook for 5 minutes.
2. Add cumin, cloves, chipotle pepper, tomato paste. Cook for two minutes. Add beef broth and beef.
3. Cover tightly, reduce heat to low. Cook for 3 hours.
Chef’s Note: Thicken sauce with the addition of a slurry: 5 tbs corn starch mixed with 5 tbs water. When boiled, it will thicken. Serve with rice or potatoes. Carrots are optional.[/private]
Chipotle Corn Soup
Created By: Chef Keith Snow
Description:
Corn soup recipes are simple to make and enjoyed by many. The chipotle pepper really gives this corn soup recipe wonderful flavor.
Ingredients:
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7 ears of corn on the cobs
3 tbsp Olive oil
1 cup heavy cream
2 shallots minced
1 clove garlic minced
1 chipotle pepper finely minced (from a can)
8 cups water
1 bunch cilantro chopped
French grey sea & fresh cracked pepper to taste
Directions:
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1. In a heavy pot or Dutch oven heat water and corn cobs to the simmer, simmer for 15 minutes. Drain but reserve liquid.
2. When cobs are cool to the touch, remove kernels, save cobs.
3. In the same pot, heat olive oil over medium high, add shallots, a pinch of grey salt & a few twists of black pepper. Cook for 2 minutes.
4. Add garlic, cook for 1 minute, then add corn kernels and cook for 10 minutes, stirring often.
5. Add cream, water, corn cobs, chipotle pepper.
Simmer soup for 20 minutes.
6. Remove cobs then use a stick blender if handy, if not then it’s a rustic soup.
7. Season with salt & pepper to taste add cilantro and serve.
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Harvest Eating Chicken Quesadilla And Mango Salsa
The chicken quesadilla with mango salsa and cilantro, shallots chipotle peppers, lime juice and Harvest Eating house seasoning. A fresh, tropical taste for your next Latin inspired meal….
Cilantro Lime Grilled Shrimp with Coconut Fire Sauce
This is so good! It’s spicy, sweet and it just so happens to be an award winner…Try this tonight. Super delicious shrimp is a winner…….
Mango Salsa
[private]Created By: Chef Keith Snow
Active Time: 10 minutes
Total Time: 10 minutes
Description:
Mango salsa with fresh cilantro, shallots chipotle peppers, lime juice and Harvest Eating house seasoning. A fresh, tropical taste for your next Latin inspired meal.
Ingredients:
1/2 of one fresh mango, diced
3 tbs fresh Cilantro
pinch of Harvest Eating Seasoning
1/2 of a chiptole pepper or other such as jalapeno or habanero (hot)
juice of 1 lime
1/4 cup diced organic tomato
1/2 of a small shallot, diced up (onion is fine too)
Directions:
1. Dice up mango as per video instructions..careful…they are slippery suckers!
2. Add the rest of the ingredients, mix well then use…it will go fast![/private]
Pork Green Chili Recipe
Created By: Chef Keith Snow
Active Time: 25 minutes
Total Time: just over one hour
Beverage Recommendation: Cold Beer, preferable Mexican Beer
Description:
This ground pork chili stew recipe is one I learned while working in the chilly mountains of Colorado. Pork green chili are popular out west and recipes like this are a perfect winter dish to warm up with. This one has a southwest flair that I love.
Ingredients:
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1 lb. ground pork
1 large onion, diced
3 cloves minced garlic
1 stalk celery, diced
1 green bell pepper, diced
5 small cans diced green chilies (cans are about 4-5 ounces)
1 15 oz can white beans ( any canned white beans or chick peas)
1 quart chicken stock or veggie stock ( more or less depending if you want it “soupy” or stew like)
1 bay leaf
1 tsp dried oregano
1 bunch of cilantro
1 chipotle pepper in adobo (optional)
kosher salt & black pepper to taste
Directions:
1. In a large heavy bottomed pot, lightly sautรฉ’ onions, garlic, celery, green pepper with salt and pepper.
2. Add ground pork, cook stirring often for 10 minutes.
3. Add green chilies, optional chipotle pepper, half of the cilantro (including the stems which should be chopped) stock, bay leaf, oregano.
4. Bring to simmer then cook uncovered for 25 minutes.
5. Add beans and a good handful chopped cilantro, season with salt and pepper to taste.
Chef’s Note: After serving in a nice bowl, garnish with cilantro, sour cream and shredded sharp cheddar cheese. Be careful to remove bay leaf.[/private]