Chipotle and Cheddar Mashed Potatoes with Roasted Garlic

Chipotle and Cheddar Mashed Potatoes with Roasted Garlic

Everybody likes mashed potatoes.  The addition of smoky chipotles, white cheddar and roasted garlic makes this fantastic side something to write home about.  The next day I always make potato patties with eggs for breakfast.  Just the aroma of these delicious potatoes will drive your family crazy.

1 bulb of garlic

2-½ lbs. White potatoes, peeled and cut into cubes

2 canned chipotle chiles plus 1 Tbl Adobo sauce (The sauce the chiles come canned in)

1 ½ cups white cheddar cheese, grated

½ cup cream

2 Tbl sweet butter

Salt and fresh ground black pepper to taste

Cut the pointed end off the garlic bulb exposing the end of the individual cloves.  Wrap the bulb in foil and place in a 350 degree oven for 25 to 30 minutes or until garlic is lightly browned and soft.  Meanwhile boil the potatoes in a large pot of salted water for 20 minutes or until tender, remove from heat but leave in the hot water.  Allow the garlic to cool enough to handle and then squeeze out the roasted garlic paste.  Mash the chipotle chiles along with the adobo sauce and set aside.  Remove the potatoes from the hot water and mash well along with 2 tablespoons of the roasted garlic paste.  Immediately mash in the chipotles, cheese, cream and butter until creamy and the cheese is fully melted.  Season to taste and cover until serving.

Serves 6

Homemade Ketchup

 If you’ve never had homemade ketchup it’s well worth the effort. I know the San Marzano Tomatoes (from italy) are about $6 a can, trust me this is the best extra $5 you can spend in your kitchen!

When speaking of Ketchup we are thinking Tomato Ketchup, But mushroom and even banana varieties have been popular. There are several different stories about the derivation of the word ketchup, every thing from, fish sauce to type of soy sauce to a sauce of pickled vegetables.

Ketchup like Salsa can be made from many other ingredients, and for my money homemade ketchup again like salsa is far superior to its canned or bottled relative. Once again convenience provides a very stable middle of the road flavor that appeals to the masses but the wow factor is completely lost. 

Oh… and I might try substituting Chipotle (a peat smoked jalapeno) for the cayenne, but that’s just my Sonoran twist!

Mad Coyote Joe

Ketchup

• 2 tablespoons olive oil

• 1 medium onion, chopped medium

• 1 clove garlic, minced

• 1 28-oz can San Marzano tomato puree 

• 1/2 cup packed dark brown sugar

• 1/4 cup cider vinegar

• 1 tablespoon tomato paste

• 1/2 teaspoon kosher salt

• 1/2 teaspoon ground mustard

• 1/8 teaspoon ground cloves

• 1/8 teaspoon allspice

• 1 teaspoon Chipotle chile 


Heat the oil in a medium saucepan over medium heat and cook the onion, stirring occasionally, until softened but not browned. Add in the garlic and stir until fragrant, about 30 seconds. Add all other ingredients and stir well. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of, well… ketchup, 45 to 60 minutes. 








Puree in a blender until smooth. 








Work the ketchup through a wire strainer into a bowl using a rubber spatula.





Taste and adjust seasonings if necessary. Store in the refrigerator in a sealed container for up to a month. 



Grilled Shrimp with Sonoran Lime Chipotle Marinade

Grilled Shrimp with Sonoran Lime Chipotle Marinade
This is the recipe I did for the pilot, for ABC 15's The Sonoran Grill, my Emmy Award winning outdoor cooking series that ran for 131episodes.

1-2 LB Jumbo shrimp, peeled and deveined, and put on skewers

Sonoran Lime Chipotle Marinade; (If making a large batch, double recipe)

Juice of 4 Key Limes
1/2 BOTTLE Dark Mexican beer
1 1/2 Tbl. Extra Virgin olive oil
3 Chipotle chiles, canned, mashed well, w/ 1 TBL of adobo sauce from the can
1/4 tsp. Kosher salt
2 Cloves garlic, minced
1/2  tsp. Mexican oregano
Paprika

1. Whisk all ingredients together, except the paprika.  Drizzle marinade over jumbo shrimp and grill over medium heat, approximately 2 minutes per side. Use more marinade when you turn the shrimp.

2. To test whether the shrimp are done, wait until they change color and cut one in half.  Center should be hot and white, not translucent.
3. Remove from grill, dust with paprika and serve with Mexican green rice, fresh fruit and ice cold Mexican beer.

Marinade makes 3/4 cup

Chipotle and Cheddar Mashed Potatoes with Roasted Garlic

Chipotle and Cheddar Mashed Potatoes with Roasted Garlic

1 bulb of garlic

2-½ lbs. White potatoes, peeled and cut into cubes

2 canned chipotle chiles plus 1 Tbl Adobo sauce (The sauce the chiles come canned in)

1 ½ cups white cheddar cheese, grated

½ cup cream

2 Tbl sweet butter

Salt and fresh ground black pepper to taste

Cut the pointed end off the garlic bulb exposing the end of the individual cloves.  Wrap the bulb in foil and place in a 350 degree oven for 25 to 30 minutes or until garlic is lightly browned and soft.  Meanwhile boil the potatoes in a large pot of salted water for 20 minutes or until tender, remove from heat but leave in the hot water.  Allow the garlic to cool enough to handle and then squeeze out the roasted garlic paste.  Mash the chipotle chiles along with the adobo sauce and set aside.  Remove the potatoes from the hot water and mash well along with 2 tablespoons of the roasted garlic paste.  Immediately mash in the chipotles, cheese, cream and butter until creamy and the cheese is fully melted.  Season to taste and cover until serving.

Serves 6