Best Chipotle Mustard Recipes

CLASSIC BURGERS WITH CHEESE, CHIPOTLE KETCHUP, HORSERADISH MUSTARD AND RUSSIAN DRESSING SLAW

Steps:

• For the slaw: Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika and some salt and pepper.
• Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours.
• For the ketchup: Whisk together the ketchup and chipotles in a small bowl.
• For the mustard: In another small bowl, whisk together the mustard and horseradish.
• For the burgers: Heat a gas or charcoal grill to high. Form the ground beef into four 3/4-inch-thick patties by tossing the meat from hand to hand and flattening gently. Make a well in the center of each patty with your thumb. Brush the patties with oil and season generously with salt and pepper.
• Grill the burgers until slightly charred and crusty, about 3 minutes (5 minutes for turkey, which must be cooked through to serve). Flip and continue grilling until slightly charred and crusty on the other side, 4 to 5 minutes longer for medium doneness (another 5 minutes for turkey). During the last minute of cooking, top each burger with two slices of cheese; cover the grill and cook until the cheese has melted.
• Transfer the burgers to a platter. If desired, toast the buns on the grill, flat-side down, for about 15 seconds, or until golden. Place the burgers on the bun bottoms. Top with some chipotle ketchup, horseradish mustard, Russian slaw dressing and a few potato chips, if using. Set the bun tops on top and serve immediately.

SPINACH 'N' STEAK SALAD WITH CHIPOTLE HONEY MUSTARD

Steps:

• Brush steak with 1 tablespoon Chipotle Honey Dressing.
• Grill or broil steak to desired doneness.
• Let stand 5 minutes before cutting into thin slices.
• Divide spinach, cucumber, red onion and red pepper on two large plates.
• Arrange sliced steak on top of each.
• Drizzle with Chipotle Honey Mustard Dressing, to taste.
• Sprinkle with feta cheese and onions, if desired.

SPICY CHIPOTLE, HONEY, MUSTARD, GRILLED CHICKEN

Steps:

• In medium bowl, combine all ingredients except chicken and garnishes. Reserve 1/3 cup mayonnaise mixture.
• Grill or broil chicken, brushing frequently with remaining mayonnaise mixture, until chicken is thoroughly cooked, turning once.
• Serve chicken with reserved mayonnaise mixture and garnish with diced red peppers and cilantro.

CHAMPAGNE PORK CHOPS IN CHIPOTLE MUSTARD CREAM SAUCE

Steps:

• Put all marinade ingredients into a zip lock bag along with pork chops.
• Let marinate 24 hours.
• Heat a little olive oil in a large skillet over medium high heat.
• Add pork chops, turn down heat to medium.
• Cook pork chops on both sides until browned and cooked through, about 15 minutes.
• Remove pork chops from pan.
• De glaze pan with champagne.
• Whisk in mustard and cream.
• Stir in parsley.
• Return chops to pan to heat through.

ROAST FILLET OF BEEF WITH CHIPOTLE RED PEPPER SAUCE AND MUSTARD CHIVE SAUCE

Steps:

• To make the roast fillet of beef
• In a heavy flameproof roasting pan heat the oil over moderate high heat until it is hot but not smoking, add the beef, patted dry and seasoned with salt and pepper, and brown it, turning it every 2 minutes, for 10 minutes. Roast the beef in a preheated 500°F. oven for 12 to 15 minutes, or until a meat thermometer registers 130°F. The narrow end of the beef will be medium-rare; the wide end will be rare. Serve the beef with the sauces.
• To make the red pepper sauce:
• In a heavy skillet cook the bell peppers in the oil, covered, over moderately low heat, stirring occasionally, for 25 to 30 minutes, or until they are soft. In a blender purée the mixture with the chipotle, the Worcestershire sauce, and salt to taste. The sauce may be made 2 days in advance and kept covered and chilled. Transfer the sauce to a sauceboat and serve it warm or at room temperature.
• Makes about 1 cup.
• To make the mustard chive sauce
• In a small bowl stir together the mustard, the vinegar, the sugar, the salt, and 3 tablespoons water, making a smooth paste, and let the mixture stand, covered, for 10 minutes. Transfer the mixture to the top of a double boiler set over barely simmering water and whisk in the butter until it is just melted and incorporated thoroughly. Remove the pan from the heat and stir in the chives. Transfer the sauce to a sauceboat and serve it warm or at room temperature.
• Makes about 1 cup.

CHIPOTLE MUSTARD PORK TENDERLOIN

Steps:

• In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from pork. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., Heat reserved mustard mixture; brush over pork before serving. Sprinkle with peanuts if desired.

CHIPOTLE MUSTARD DIPPING SAUCE

Steps:

• With a whisk, mix all ingredients together well and serve.
• Combine all ingredients in a small saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled.

SAUTEED SHRIMP W/ORANGE-CHIPOTLE HONEY MUSTARD SAUCE

Steps:

• Prepare sauce: Puree all ingredients in a blender until smooth (makes @ 1.5 cups) Warm 1 tbl oil in a large, heavy skillet over med-high heat. Add 1/4 shrip and saute until pink and just cooked (2-3 min). Place shrimp in serving bowl/platter. Repeat, adding oil, until all shrimp have been cooked. Pour sauce over shrimp. Toss to combine. Serve warm

CHIPOTLE MUSTARD

Steps:

• Place all ingredients into a vita mix, blender or food processor blending with a couple on-off motions.
• Grinding till the seeds are the texture you desire.
• Place into a well sealed jar and chill 2 days.

KETTLE CORN DOG WITH CHIPOTLE HONEY MUSTARD DIPPING SAUCE

Steps:

• For the dipping sauce: Puree the honey, chipotles and adobo sauce in a blender or with a stick blender. Season to taste with salt and pepper. Mix the chipotle honey with the Dijon. Set aside.
• For the kettle corn dog: Add vegetable oil (about 8 cups) to a deep-fryer and preheat to 350 degrees F.
• Whisk together the cornmeal, flour, sugar, baking powder, 1 teaspoon salt and 1 teaspoon pepper. Stir in the eggs and milk. Gently fold in the kettle corn. (You will have about 5 cups batter.)
• Pat the hot dogs dry and then insert a bamboo skewer lengthwise through each one; roll in flour to coat.
• Dip a hot dog in batter, turning to coat completely. Allow excess batter drip off before lowering the battered hot dog into the hot oil. Immediately repeat with 2 hot dogs. Fry until deep golden brown, 5 to 7 minutes, turning to cook evenly. Repeat with the remaining hot dogs, working in batches of three.
• Transfer the corn dogs to a paper-towel-lined baking sheet to drain, turning the corn dogs to blot oil.
• Serve the corn dogs with the dipping sauce.

CHIPOTLE-SPARKED MUSTARD SALMON

Steps:

• Preheat oven to 350°. Place salmon in a foil-lined 15x10x1-in. baking pan. In a small bowl, mix mayonnaise, horseradish, mustard, lemon-pepper and chipotle pepper; spread over fillets., Bake 15-20 minutes or until fish just begins to flake easily with a fork. Sprinkle with dill.

CHIPOTLE HONEY MUSTARD (SPICY)

Steps:

• 1. Put both ingredients in a blender and puree. You can regulate the heat by the number of peppers you use from the can. I used the whole thing and it is very spicy.

MUSTARD GREENS WITH CHIPOTLE AND BACON

Steps:

• Coarsely chop greens, then cook in 2 batches in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, until wilted and tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing gently to release excess moisture.
• Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, 4 to 5 minutes. Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet. Add oil, chipotle, greens, and salt to fat and cook, stirring occasionally, until heated through, 2 to 3 minutes. Transfer to a serving dish and sprinkle with bacon.

CHIPOTLE SPARKED MUSTARD SALMON RECIPE

Steps:

• Directions Place salmon in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Combine the mayonnaise, horseradish, mustard, lemon-pepper and chipotle pepper; spread over fillets. Bake at 350° for 15-20 minutes or until fish flakes easily with a fork. Sprinkle with dill. Yield: 6 servings.