Thursday, November 26, 2009

A Spicy, Sweet & Smoky Treat

The smoky, spicy taste of the chipotle pepper adds a unique, Southwest flavor to many dishes. Experiment with the amount of pepper you use to determine just the right kick. I find it difficult to remove seeds (which decreases heat) from the chipotle, so I just use one pepper in most of my dishes. Using more than one will increase the heat and flavor.
I add a chopped chipotle pepper and adobo sauce to chili, casseroles, veggie beef soup, cornbread, even macaroni & cheese. Chipotle peppers can be added to any dish that could use a smoky, spicy, Southwestern kick. If your family likes the flavor, experiment a little by adding one chopped chipotle pepper with a little adobo sauce to your favorite dish.
I buy chipotle peppers in adobo sauce in the can. Generally, I only use one or two at a time. So, what do I do with the rest of the can of peppers? I line a cookie sheet with wax paper. Then I place each pepper with a little bit of adobo sauce about 2 inches apart on the wax paper. Top the peppers with another sheet of wax paper, press lightly, and freeze on the cookie sheet until firm. Remove from freezer and cut squares around each pepper making individually frozen peppers for future use. Stack frozen peppers (still pressed between wax paper) in a gallon-size freezer bag and freeze until needed. This same method works for pesto; freeze in tablespoon or 1/4 cup portions.

Chipotle Sweet Potato Biscuits

5 T cold butter, cut into small cubes
2 1/4 c self-rising flour
1/2 - 2/3 c. buttermilk
1/4 c. brown sugar
1 c. sweet potatoes, cooked, mashed, and cold (or sweet potato casserole *see note)
1 chipotle pepper, chopped
zest of 1 lime, chopped
juice of ½ of one lime

Preheat oven to 425 degrees. Cut butter into flour with a pastry blender or fork until crumbly. Add buttermilk and remaining ingredients stirring the mixture just until moistened. Wrap dough in plastic wrap and chill in refrigerator for about 1 hour. On lightly floured surface, pat dough to 1/2-inch thickness; cut with a 2-inch round biscuit cutter. Bake at 425 degrees for 10-12 minutes or until lightly golden.

*If you use leftover sweet potato casserole, you may want to decrease the brown sugar a bit so that your biscuits aren’t too sweet (as if there is such a thing!)

*These unbaked biscuits freeze well up to 3 months. Chipotle Sweet Potato Biscuits can also be used as toppers for pot pies or casseroles. Simply top the unbaked casserole with the cut dough and bake. Try them as a topper for your Turkey Pot Pie after Thanksgiving!

1 comment:

  1. Connie, From your southwest friend, I am impressed I will give these a try. yumm! Should there be any adjustments for high altitude? I am new to the baking scene.