John's Favorite Recipes

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Fire-Roasted Chipotle & Arbol Salsa

This is a smoky "charred" flavor profile by roasting the aromatics alongside the tomatoes and properly hydrating the dried chilis for a smooth richer texture. Ingredients Tomatoes: 12 medium-sized (Roma or Vine-ripened work best). Onion: 1/2 red onion, finely diced. Peppers: 1–3 jalapeños (sliced roughly) and 2–3 dried Chilis de Árbol. Smoky Heat: 1 chipotle pepper in adobo sauce (plus a teaspoon of the sauce). Aromatics: 2 cloves garlic, kept in their peels . Acid: 1 tbsp fresh lime juice and 1 tbsp red wine vinegar. (more lime is best then red wine, red wine is more restaurant style) Herb: 1/2 cup fresh cilantro, stems removed (if available). Seasoning: Salt and pepper to taste, plus a tiny pinch of sugar to balance acidity. Instructions 1. Char the Vegetables Place a large pan or cast-iron skillet over medium-high heat. Add the whole tomatoes , jalapeños , and the unpeeled garlic cloves . Grill them, turning every few minutes, until the skins are seared...

Chipotle Chicken and Bean Salad

Chipotle Chicken and Bean Salad Ingredients The Salad * Chicken: 1.5 lbs chicken breast * Beans: 1 can chickpeas & 1 can Great Northern beans (both drained and rinsed) * Vegetables: 3 bell peppers (diced), 1.5 cups frozen fire-roasted corn (thawed), 1 shallot (finely minced) * Herbs/Finish: 1 bunch cilantro (chopped), juice of 1 lime, Salt & Pepper to taste Chipotle Dressing * 2 tbsp olive oil * 2 tbsp red wine vinegar * 1 tbsp + 1 tsp honey * 1.5 tbsp chipotle peppers in adobo (use 2 tbsp if you want more heat) * 3 tbsp water * ¾ tsp salt * ¼ tsp black pepper * ⅛ tsp dried oregano Instructions * Prep the Corn: Follow the package instructions to heat or thaw the fire-roasted corn. Set it aside to cool completely before adding it to the salad. * Make the Dressing: Add all dressing ingredients to a blender (an immersion blender works great here) and blend until completely smooth. * Glaze the ...

Cranberry Sauce

Ingredients 1 12-ounce bag fresh or thawed frozen cranberries 100 grams of sugar ( you can taste and always add more) ¾ cup orange juice, preferably fresh squeezed Zest of 1 orange A tipple 15 ml of Grand Marnier at the end Directions Zest orange on a plate or paper towel and set aside Turn heat to medium high Add cranberries to sauce pot Add Sugar Squeeze Orange Juice into pot at the end, orange juice can get bitter if heated to long Stir occasionally ever min or so. Cranberries will pop open Cook 4 to 6 minutes The longer you cook and stir the thicker they will get from the pectin and loss of moisture Add zest and cook for additional w mins Place into serving bowl or container and fridgerate for at least a hour. Once cold it's ready to serve. Last for a few days A few mins into cooking it will look like this as the cranberries break apart.

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