Someone's in the Kitchen with Dinnnaaaahhhh!!!
This one is simple and simply wonderful. If you've ever eaten at Chipotle, they add some rice flavored with lime and cilantro into every burrito. It also makes a great side dish.
Cilantro-Lime Rice 2 cups uncooked rice3 1/4 cups water or chicken stock 1 small lime
1 bunch fresh cilantro Cook the rice in the water or stock however you normally do. For this recipe I like the rice a little drier, so the amount of liquid is less than what you're probably used to using. When the rice is almost done, zest the lime (see notes below), and then cut and juice it too. You want a couple good tablespoons of juice. Pull the leaves off of the cilantro stems and then mince the leaves until you have three or four tablespoons worth. Put the rice into a bowl and fluff it, then sprinkle the lime juice, lime zest and cilantro. Toss until it's well combined. Notes: I use a microplane like this one to zest citrus, and let me tell you, it makes the task easy. I heartily recommend this kitchen tool. Before slicing the lime for juicing, roll it around on the counter firmly between the surface and your hand. Try to smash it flat (but don't). This crushes the little juicy pulpy bits inside before you cut it open and you'll get more juice easier that way. I've also heard that microwaving the fruit for 10 seconds first helps, but I've never done that.
Posted by: Ted at 09:24 AM
Comments
1
Microplane graters rule so incredibly hard it's not fair. I have a 40021 ribbon grater that can turn a quarter-lb lump of Parmesan into curls in a minute.
Where's next weeks' Carnival being held?
Where's next weeks' Carnival being held?
Posted by: David Gillies at March 06, 2005 09:23 PM (WYjGZ)
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Oh, and I always nuke citrus for 12 seconds on high before juicing them (after rolling them with the heel of my hand). In fact, no fair! I was going to add that as a tip on this week's recipe.
Posted by: David Gillies at March 06, 2005 09:29 PM (WYjGZ)
3
There were user reviews about the microplane I bought that suggested not using it for cheese. They recommend getting a bigger version because the little one will dull pretty quickly.
That citrus tip is a good one. You can't repeat it too often.
Not sure where the Carnival is this week. I think Beth emails everyone when it's up.
That citrus tip is a good one. You can't repeat it too often.
Not sure where the Carnival is this week. I think Beth emails everyone when it's up.
Posted by: Ted at March 07, 2005 06:04 AM (blNMI)
4
I like the idea of lime but I don't like cilantro. (I know... everybody likes cilantro.) I'll have to play with it a bit to see what I can come up with and let you know.
I LOVE my microplane!!! I used to avoid things calling for zest 'cause the old zesters never worked and the dried peel just isn't the same. Now I go out of my way to find ways to use it. Guess I'm going to have to look into the ribbon one next.
I LOVE my microplane!!! I used to avoid things calling for zest 'cause the old zesters never worked and the dried peel just isn't the same. Now I go out of my way to find ways to use it. Guess I'm going to have to look into the ribbon one next.
Posted by: Punctilious at March 12, 2005 11:39 AM (63U+M)
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Do you have the recipe for Chipotle's marinades for their meats used in their burrittos?
Posted by: DottieD at April 17, 2005 01:53 PM (ywZa8)
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Dottie, I wish I did. If you find them, please let me know!
Posted by: Ted at April 17, 2005 04:20 PM (+OVgL)
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CHIPOTLE MEXICAN GRILL ANCHO CHILE MARINADE FOR CHICKEN
Source: Steve Ells, Founder, CEO & Chef - Chipotle Mexican Grill
1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts or meat of choice
Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except
chicken in food processor. Puree until smooth.
Spread mixture over chicken breasts and refrigerate at least one hour, up to24 hours.
Heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil inskillet or
grill pan over high heat. Salt chicken breasts to taste. Grill chicken breasts about4 minutes
per side, depending upon thickness, until done.
Serve with rice, black beans, or choice of side dish. Garnish with freshcilantro.
Source: Steve Ells, Founder, CEO & Chef - Chipotle Mexican Grill
1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts or meat of choice
Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except
chicken in food processor. Puree until smooth.
Spread mixture over chicken breasts and refrigerate at least one hour, up to24 hours.
Heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil inskillet or
grill pan over high heat. Salt chicken breasts to taste. Grill chicken breasts about4 minutes
per side, depending upon thickness, until done.
Serve with rice, black beans, or choice of side dish. Garnish with freshcilantro.
Posted by: Sonny at May 31, 2005 01:19 AM (re5Z9)
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Does anyone have the recipe for Chipotle's chicken or black beans? If so you should hook meup.
Posted by: Katie at June 14, 2005 01:52 PM (2cbEs)
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http://www.recipelink.com/mf/14/10477
Here is a link for the Chipotle marinades....haven't tried yet.
Here is a link for the Chipotle marinades....haven't tried yet.
Posted by: Lisa at July 04, 2005 02:39 PM (YfQ4U)
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