Tag Archives: chipotle

Cheddar and Herb Scones

cheddar herb scones

Cheddar and Herb Scones

We made these little nuggets of deliciousness in my English Tea Time class at the Huntington Library, Art Collections and Botanical Gardens over the weekend. They were delicious.

Cheddar is the most popular type of cheese in the United Kingdom and has been produced in the village of Cheddar in Somerset, England since the 12th century.

To learn some fun facts about tea time in England (and for a recipe for Lemon Blueberry Cardamom Scone) click on The Victoria Appetite

3 cups flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons salt
1 ½ sticks cold unsalted butter, cut into small pieces
1 cup buttermilk
½ cup grated cheddar cheese
½ cup minced chives
½ cup minced parsley

Preheat the oven to 425º F.

In a medium bowl, stir the flour, baking powder, baking soda and salt together with a fork. Add the cold butter pieces and, using your fingertips, work the butter into the dry ingredients until the mixture resembles coarse sand. It’s ok if some large pieces of butter remain – they’ll add to the scones’ flakiness.

Pour in 1 cup of buttermilk, add the herbs and cheese and mix until the ingredients are just moistened – you’ll have soft dough with a rough look. (If the dough looks dry, add another tablespoon of buttermilk).

Gather the dough into a ball, pressing it gently so that it holds together, turn it out onto a lightly floured surface and knead it very briefly.

Roll the dough into small rounds, place on a baking sheet and bake for 10 to 12 minutes, until the tops and the bottoms are golden brown. Cool slightly and serve warm.

Makes 12

Chipotle Pork Tenderloin

chipotle pork tenderloinJPG

Chipotle Pork Tenderloin

We made this spicy pork tenderloin in my last class of 2016 and it could very well be my favorite dish of last year. 

There are three species of cultivated chiles in ancient America, one of which was found in Mexico, wild, in cultural deposits in the Tehuacan valley dating from 7200 to 5200 BC. The use of chiles in the New World was not confined to food. Chile smoke was used as a fumigant, as a means of chemical warfare, and the Aztecs disciplined their children with it!

Christopher Columbus introduced chiles to Europe after his first trip to the Caribbean and called them peppers because he likened them to the peppercorns he was familiar with, though they are from a different family. Shortly thereafter they were cultivated around the globe and were quickly assimilated into the foods of other cultures, including those of Asia and the Middle East.

For the pork:
1 ½ pounds pork tenderloin
salt and pepper
2 tablespoons olive oil
4 cloves garlic, crushed

For the chipotle sauce:
½ cup chicken stock
½ cup apple juice
6 black peppercorns
3 tablespoons chipotle puree, or more to taste (I prefer La Morena brand, available at Ralph’s)
1 tablespoon Dijon mustard
2 tablespoons creme fraiche

Preheat oven to 350°F and place rack in middle of the oven.

Make the sauce by whisking all of the ingredients together in a bowl. Set aside.

Pat pork dry and season with salt and pepper.

Heat oil in a 12-inch ovenproof heavy skillet over medium-high heat. Brown pork on all sides, about 6 minutes total, then transfer to a plate.

Sauté garlic in skillet until it starts to caramelize. Add the chipotle sauce, stirring and scraping up brown bits. Return the pork to the skillet and roast until an instant-read thermometer inserted into center of pork registers 145 to 150° F, about 20 minutes. Transfer pork to a cutting board and let rest 10 minutes before slicing.

Thinly slice the pork and pour the sauce over it.

Serves 6

Chipotle Lamb Patties with Mango Chutney

lamb with mango chutney

Chipotle Lamb Patties with Mango Chutney

Native to India, mangoes were first mentioned in the Upanishads about 1000 BC. Mango blossoms were considered sacred to the moon and had a wish-fulfilling connotation. Legend has it that a woman’s laughter could cause a mango tree to bloom.

For the lamb:
1 ½ pound ground lamb (you can also use ¾ pound ground lamb and ¾ pound ground beef)
4 cloves garlic, minced
½ cup fresh cilantro, chopped
2 tablespoons sauce from chipotle in adobo, or more to taste
salt and pepper to taste
Avocare Chipotle Avocado Oil for pan

For the mango chutney:
2 large rice mangos, peeled and diced
1 apple, peeled and diced
½ of a red onion, diced
½ cup currants
3 tablespoons ginger, minced
¾ cup sugar
½ cup apple cider vinegar
1 ½ teaspoons mustard seeds
½ teaspoon chipotle or red pepper flakes
½ teaspoon salt

Prepare the chutney. Place all of the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer until tender and the liquid thickens to form a light syrup – 30 to 40 minutes. Turn off heat and set aside.

Prepare the patties. In a large bowl mix the lamb, garlic, cilantro, chipotle adobo sauce, salt and pepper. Form meat into patties. Bring about 2 tablespoons of Avocare Chipotle Avocado Oil to heat in a skillet and cook the patties, pressing slightly to flatten and cooking in batches, until browned on the outside and slightly pink inside, about 4 to 5 minutes per side. (You can also do this on an oiled barbeque grill.)

Serve with a dollop of warm Mango Chutney.

Serves 6 to 8

Summer Vegetable “Ceviche”

summer ceviche

Summer Vegetable “Ceviche”

A specialty of Central and South America, ceviche is typically raw fish marinated in lime or lemon juice with olive oil and spiced with chile peppers. This recipe is a variation on the traditional dish and is sure to be a staple for those summer picnics.

2 ears corn, shucked
3 hearts of palm, diced
1 bunch radishes, diced
1 zucchini, diced
¼ small red onion, diced
1 ripe avocado, peeled and flesh diced
1 mango, peeled and flesh diced
1 jalapeno, seeded and minced
2 tablespoons fresh mint, minced
3 tablespoons fresh lime juice, or more to taste
3 tablespoons chipotle avocado oil *
salt and pepper

In a large bowl toss all of the ingredients together, season to taste with salt and pepper and serve.

Serves 4 as an appetizer

Avocare’s Chipotle Avocado Oil is out of this world!! It is a must have in your pantry.