Showing posts with label dipping sauce. Show all posts
Showing posts with label dipping sauce. Show all posts

Tuesday, September 3, 2013

How to Make My Favorite Smoky, Zesty Mexican-style Veggie and Chip Dip by Cleo Coyle


This deliciously smoky, zesty Mexican-style dipping sauce is insanely easy to make. As a dip, it goes with everything from celery sticks to potato and tortilla chips. I eat it with French fries, chicken tenders, raw veggies, and shrimp (fried, grilled, and boiled).

I also use it as a spread on hamburgers and to jazz up cold deli sandwiches. I even mix it with tuna fish for a tasty twist on tuna (and sometimes chicken) salad.


The essential flavor ingredient in this dip is chipotle (aka chilpotle), a smoke-dried jalapeno pepper, used in Mexican and Tex-Mex cooking. Chipotle provides a rich earthiness and tangy bite when added to mole, salsa, chili, soups and stews. The peppers are also used for marinades and braising sauces for meat.

Once upon a time only dried chipotle were available, and they had to be reconstituted prior to use. Today it’s more convenient to buy chipotles processed and canned with adobo (a mixture of spices and crushed dried chili), which you’ll find in the ethnic or specialty food section of supermarkets all over the US and Canada.

This quick dip recipe uses canned chipotle, which means it's a snap to make. So let's get started...




Cleo Coyle, author of
The Coffeehouse Mysteries
has a partner in crime writing:
her husband.
Cleo Coyle's Easy
Chipotle Dipping Sauce
and Sandwich Spread



like my chipotle (aka chilpotle) dip on the smoky side with only a slight bite of heat. Marc likes his dip much spicier. I'll show you how to "control the heat" with this dip so you can make it as mild or as hot as you and your family want it. First let's gather the ingredients...





To download this recipe in a free PDF that you can prints, save, or share, click here.



Ingredients

1 cup mayonnaise 


1 teaspoon ground cumin 


1 or 2 tablespoons of the adobo sauce found in a can of
         "Chipotle Peppers in Adobo Sauce"


1 or 2 tablespoons sour cream (to reduce the heat)


(OR) 1 or 2 chipotle peppers, chopped (to increase the heat)



Directions:

Into a small bowl, measure out your mayonnaise and ground cumin. Open the can of Chipotle Peppers in Adobo Sauce. Dip your tablespoon in and drain off 1 tablespoon of the adobo sauce. If you see any seeds floating around in there, pick them out.



Mix the adobo sauce with your mayo until well blended. Now give it a small taste. If you'd like a more powerful chipotle flavor, measure out a 2nd tablespoon of the adobo. Mix it in and taste it again. 




How to Control
the
Heat...

Mild Side (smoky with zero to slight heat):

If the dip tastes too spicy for you: Add sour cream, 1 tablespoon at a time until the smokiness and heat are balanced. 






Wild Side 
(spiced up with more heat):

If the dip tastes too mild for you: Add the chopped chipotle peppers to your dip. Here's how...

(1) Pull a whole chipotle pepper from the can. Place it on a plate and slice it open with a knife or kitchen shears. Start at one end and open the pepper to expose the seeds...



















(2) Use a spoon to scrape out the seeds and discard them. Chop the pepper finely and stir it into the dip. 





Serve immediately, or chill in an airtight container. The sauce will keep in the refrigerator for about a week. So whether you like it smoky or spicy, I hope you will...



Eat (and read) with joy! 
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.







To view the
Coffeehouse Mystery
book trailer, click here.
 






Quiz Contest
for my readers!


Take the quiz at Goodreads.com 

based on my new bestseller
(A Brew to a Kill)

by clicking here and you will
be entered to 
win some fun prizes



(You must sign in to be entered)... 


To take the quiz now,
click here... 




Random drawing of winners will 
take place September 23.
For more info, including info on the
prizes, read my Labor Day newsletter.



Our bestseller in hardcover (2 printings) 
is now a bestseller in paperback!


"A foodie's delight . . . and a 
satisfyingly rich mystery."
~ Kirkus Reviews 

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes. 
 

The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here.

Tuesday, January 24, 2012

Dumpling Dipping Sauce for Year of the Dragon from Cleo Coyle


Okay, let's get this out of the way right now. I do not make my own dumplings. I mean, are you kidding? I live in New York City, land of Chinese take-out. Despite cooking a handful of Chinese-inspired dishes at home, when it comes to dumplings, I leave it to the professionals. 


With New York's Chinatown only a subway ride away, Marc and I have enjoyed Chinese food, culture, and New Years' celebrations for years. I'll tell you a secret, too. Our favorite little hole-in-the-wall dumpling paradise can be found on Mosco Street. Blink and you'll miss it. Mosco is really more of an alley in Chinatown, but it's home to this little joint...



To find this dumpling shop yourself, simply locate Mosco Street in Chinatown and stroll down it. The street is so small, you can't miss this shop, which serves delicious street food. (See Mosco Street on Google Maps by clicking here. See our snack of fried dumplings and pork buns below...)



Dumplings really are a budget-friendly comfort food. So if you're looking for a change-up from pizza or fries, give dumplings a try this week because eating dumplings is a long-standing tradition for the Chinese New Year, and we've just entered the Year of the Dragon!

Yesterday marked the first day of the Lunar New Year and according to the Chinese zodiac, we said goodbye to the Year of the Rabbit and hello to the mighty and powerful Dragon. 


Have you ever wondered why the Dragon leads the street parades during Chinese New Year celebrations? It's for a very good reason: The Chinese say the Dragon leaves wealth and prosperity in his path--a much better prospect than following the NYPD's horses, wouldn't you say? :)



----------------------------

To see a short montage of the Lunar New Year
opening ceremonies in New York's Chinatown,
click the arrow in the window below...




There are 12 animal signs in the Chinese zodiac. The year you were born dictates your sign, and the Year of the Dragon is considered the luckiest year in the Chinese zodiac.


Which animal sign you were born under? The signs are Rat, Ox, Tiger, Rabbit, Dragon, Snake, Horse, Goat/Ram/Sheep, Monkey, Rooster, Dog, and Pig/Boar. 


A very detailed zodiac chart, showing which years fall under which signs, can be found at this link: http://www.holymtn.com/astrology/year.htm When you jump to the site, click on each animal to read its characteristics. The charts include compatibility predictions and warnings. (...and if you have a spouse, do take those with a grain of salt!)




Because eating dumplings is a tradition for the Lunar New Year, I decided to share a few simple tips with you today for getting the best out of your take-out or (frozen grocery store) dumpling snacking.

Tip #1 - For making frozen at home or reheating take-out dumplings, you don't need a bamboo steamer. I use an inexpensive ($9) stainless steel collapsible basket that can be placed in any pot. This is a great little kitchen gadget that I often use to steam veggies. I'm sure most of you have seen one of these baskets; but for anyone who hasn't, click here to learn more or purchase.


Tip #2 - Line your steamer with leaves of cabbage, spinach, or another leafy green. (The leaves you see in my photos are from baby bok choy.) They impart a lovely, subtle flavor as the dumpling steams. They also keep the dumpling bottoms from sticking and provide an attractive serving base. As you see in my photos, I transferred the leaves from the steamer to the plate for a prettier presentation.


Tip #3 - If you’re using straight soy sauce to dip your dumplings, let me assure you that there is a much tastier option. Many Chinese and Japanese dipping sauces blend soy sauce (or tamari*) with other ingredients to create a flavorful eating experience. The ingredients in this one are easily found in American grocery stores, so the next time you pick up a package of frozen dumplings or call for take-out, try my recipe and…


Eat with Dragon joy!  
~ Cleo 


*Tamari [tuh-MAH-ree] is similar to soy sauce but thicker and darker. It is more mellow than soy sauce and tends to have a smoother, more complex flavor.



Cleo Coyle, who married
a Dragon, is the author of
The Coffeehouse Mysteries


Cleo Coyle’s
Dumpling
Dipping Sauce




Also delicious with egg rolls, 
fried shrimp, chicken nuggets, 
tempura, sushi, and sashimi 



To download this recipe in a PDF form that you can print, save, or share, click here!






INGREDIENTS:

¼ cup water

¼ cup + 2 Tablespoons soy sauce (or tamari* - scroll up for more info)

2 Tablespoons lime or lemon juice (fresh is best!)

2 Tablespoons sugar

1 green onion (scallion)


Directions: Stir together first four ingredients. Be sure the sugar dissolves. Slice the green onion into the mixture. Allow to sit for at least 10 minutes for flavors to blend.

Optional extras for added flavor:  
A splash of sesame oil; a bit of ginger (freshly grated); a splash of your favorite drinking wine or Japanese sake (or, if you can find it, Chinese Shaoxing rice wine).

Basic ratio for smaller or larger batches:  1 part water + 1-½ part soy sauce + ½ part lime or lemon juice + ½ part sugar + 1 green onion (scallion) 





May this 
Year of the Dragon
bring you the four
blessings of the East:
wealth, virtue, harmony,
and long life!





~ Cleo Coyle, author of 
The Coffeehouse Mysteries




To get more of my recipes,
enter to win free coffee, or
learn about my books,
including my bestselling
Haunted Bookshop series,
visit my online coffeehouse:




The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 

 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.