Chipotle: [A Cookbook]
Get acquainted with one of the most distinctive flavors the chile world has to offer: the smoky chipotle. This die-cut little book offers approximately thirty recipes, from the basics (Guacamole con Chipotle) to the unexpected (Chipotle Hot Wings). Interested in smoking your own chipotles? In THE PEPPER PANTRY: CHIPOTLES you'll learn what kind of wood to use, how to build the fire, and how best to store your freshly dried stock. There's legend and lore about the colorful history of these peppers, and thorough listings of mail-order sources. As chock-full of inspiration as a well-stocked pantry, THE PEPPER PANTRY: CHIPOTLES is perfect for either beginning cooks or die-hard chile aficionados.
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adobo sauce baking barbecue bay leaf beef bell pepper BLACK BEAN black pepper blender broth brown sugar chicken breasts chile pepper chile powder chiles in adobo CHIPOTLE Chipotle Chipotle Hot Sauce Chipotle Paste chipotle powder Chipotle Sauce CHIPOTLES ADOBADOS chipotles in adobo chopped cilantro cilantro cloves garlic cocktail sauce cooked corn cumin cup chopped curs HEAT SCALE diced dish dried chipotle chiles eggs ﬁllets ﬁre ﬁrst food processor fresh garnish grill habaneros Hot Sauce jalaper'ios lemon juice mayonnaise meat Mexican chiles Mexico minced mixture morita Oaxaca olive oil onion oven Pasta de Chipotle peeled poblano pound purée red jalapeﬁos rehydrated remaining ingredients SALSA DE CHIPOTLE salsas Salt to taste saucepan sauté sauté the onion SERVINGS HEAT scALE shredded shrimp simmer sliced smoked chile smoked habanero Smokey Chipotle soup spice tablespoon vegetable oil tablespoons teaspoon teaspoon salt thyme tipico variety tomatoes tortilla vegetable oil Veracruz white onion zucchini