Chipotle Adobo Marinade for Grilled Vegetables - WBRC FOX6 News - Birmingham, AL

Chipotle Adobo Marinade for Grilled Vegetables

Chipotle Adobo Marinade for Grilled Vegetables
by Steve Ells, Founder, CEO & Chef - Chipotle Mexican Grill

FOX6 News at Noon

Tuesday, October 13, 2009

 

1 small can Chipotle peppers in adobo sauce
1 - 2 tbs. Soft butter (olive oil for vegans)
1 - 2 tsp. freshly squeezed lemon juice

Use four tablespoons of the Chipotle adobo sauce. Save the Chipotle peppers for another use. Mix adobo sauce with butter and lemon juice. Brush over vegetables before and during grilling. Salt and pepper to taste.

Recommended vegetables:  Corn on the cob, Japanese eggplants, zucchini or squash.

o        Japanese eggplants

quarter lengthwise

parboil until bright in color (2 - 3 minutes) 

brush with adobo mixture

grill until just tender

o        Zucchini or Yellow Squash

split zucchinis in half lengthwise

parboil until bright in color (2 - 3 minutes)

brush with adobo mixture

grill until just tender

Chipotle Aioli

by Steve Ells, Founder, CEO & Chef - Chipotle Mexican Grill

2 cups mayonaise or salad dressing

2 finely chopped shallots

1/8 tsp. paprika

1/8 tsp. cayenne pepper

1 TBS. fresh lemon juice

1 dried chipotle pepper (seeded and crushed) or 1 canned chipotle pepper

Place ingredients in food processor or blender and mix until smooth.

Chill.  Serve on grilled salmon, burgers, grilled vegetables, sandwiches, or eat by the spoonful.

           

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