Hi sodak;
Thanks for the recipe. When it is posted I will send you a link. Does the whole bottle of Raspberry Chipotle Dressing go into the recipe, and what size is the bottle.
Man that sounds great. I'll be watching for it to get posted. Right now I'm making some raspberry, chipolte sauce for a picnic I'm headed to, they will be serving a bbq'd pig and this sauce goes great with pork.
This sounds like a recipe I'm looking forward to.
looking forward to this one. Should be a nice cleaning sauce with pork... thanks
I just E-mailed him.
Olds
Hey!
Sorry about the delay in getting back to you all. I'm away from my computer most of the weekend either doing work in the wood shop or camping or fishing or whatever.
Any how, no, don't use the full bottle of Raspberry Chipolte dressing (Sam's Club is where this one came from) - just use enough to cover the cream cheese for flavor. Mine was done in a cake pan with about an 1/8 of an inch of dressing spread over the top of the cheese.
I gotta tell you - this stuff is good!
Thanks I'll get that done sometime this evening. Thanks for the recipe. I have to go to Sam's tomorrow so I put that on my shopping list.
sodak, recieved your E-mail today concerning the same. Thank you for your attention concerning this matter.
Olds
Sodak;
I tried to PM you but that functions seems to be down at this momemt. Your recipe has been posted. Here is the link.
Raspberry Chipotle Bacon Dip
(http://www.susanminor.org/forums/showthread.php?p=776#post776)
If there are any errors, or if any part is not understandable, let me know.
Thanks again
Got three or four PMs on my e-mail this morning. So, it appears to be working on this end. Thanks for posting the recipe and all that you're doing.
Anyone know where to get the 'Raspberry Chipotle Dressing'? Or which company makes it? I have looked at three stores and still cannot find any, all I find is raspberry vinaigrette.
TIA
pens
I use to see it all the time, but lately I cannot find it.
I know this won't help you, but a grocery chain named Price Chopper usually carries it under its store brand "Central Market". I'm going there tomorrow to see if they still have it.
I had a recipe for Raspberry Chipotle I had posted on this site but couldn't find it. I'll continue to look and check my hard drive again. I believe Smoke House Rob also posted something similar.
I make a raspberry chipotle bbq sauce but I'm sure that is not what it calls for. It's not a vinaigrette dressing right? I picture something like a thinned down jelly mixture. Sweet, smokey and a little spice.
Mine was a thiner sauce, used more for marinading, as it the one sold or used to be sold at Price Chopper.
If found the recipe. It's an Emeril recipe that I modified. I am hoping that I will find a store brand - feeling a little lazy today.
1 Tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 -3 chipotle chiles in adobo, chopped
(1) 16 oz Seedless Raspberry preserves or jam
1/2 cup raspberry vinegar or red wine vinegar
1/2 teaspoon salt
Sugar, to taste
In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized.
Add the garlic to the pan and sauté for 1 minute. Add the chipotle chiles and cook, stirring continuously, for 1 minute. Add vinegar, stir and deglaze the pan (make sure your vent is on).
Add the raspberries preserves and continue to cook until preserves have dissolved.
Bring to a boil; the reduce the heat to medium and simmer until thickened to the consistency you want (if using as a marinade I do not reduce it).
Taste and add sugar if it is too tart.
If you want a smoother sauce after puree the onions, garlic and chiles after they have been sautéed. Add 1 – 2 table spoons of vinegar, if the puree needs it. Use the rest of the vinegar to deglaze the pan. Or instead of fresh ingredients use about 1/2 - 1 teaspoon of granulated garlic (if using powder reduce in half), and 1 - 2 teaspoons of onion powder; and 1 - 2 teaspoons of chipotle powder.
My notes suggests it can also be used by pouring over a block of cream cheese.
Here's Emeril's original recipe:
Raspberry Chipotle Glaze
1 Tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed (I would guess frozen will also work)
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
Preparation:
Preparation:
In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotle chiles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using.
For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
PS
I forgot to include that I've never made this recipe with dry ingredients. The dry ingredients are based o standard substituion for onion, garlic and chipotle.
Sam's Club is where this one came from...and HS is correct, it's a thinner, runnier sauce. Good luck in your search. Your taste buds will be richly rewarded.
By the way, the buttery Club type crackers are really good with this. I don't much prefer anything that's labeled zero trans fat, but the second choice of crackers was a thinner round whole wheat style. The buttery ones went first, though.
Thanks for the sauce recipes Habs, I think I'll make my own rather than run around looking for it. Plus I can reduce it more to make it more like a syrup and concentrate the flavors more. I have a picnic/party to go to on Aug. 2nd so I can try it out there. And than you Sodak for the dip recipe.
Let me know how it goes!
I when shopping today and I still could not find any. Strange! I use to see this stuff all the time. So I picked up the supplies to make my own also. I'm planning on making it for a family get together on Saturday.
When you make this recipe with preserves, sometimes it comes out too thick, when that happens I usually add a little apple or orange juice. It's not enough to alter the taste.
Sodak;
I'll let you know how it turns out. Myself, I can't wait to try it, but it look like the earliest will be Friday evening before I can make it.
By the way...just back from a week in Florida. They have it at Publix in the barbeque sauce section.
Thanks sodak and habs for a great recipe. I used sodaks basic recipe and habs sauce recipe.
Actually here is what I made and everyone loved it. It disappeared so fast that I was lucky to get a cracker or two with it on to taste for myself.
I took 3 blocks of room temperature cream cheese. Then chopped up several green onions from the garden and crumbled the bacon. (I reserved some of the chopped onion greens and a little bacon for garnish.) The rest I mixed in with the cream cheese, formed into a log and put into the fridge.
Then I made up the raspberry/chipoltle sauce from habs post:
Quote
It's an Emeril recipe that I modified. I am hoping that I will find a store brand - feeling a little lazy today.
1 Tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 -3 chipotle chiles in adobo, chopped
(1) 16 oz Seedless Raspberry preserves or jam
1/2 cup raspberry vinegar or red wine vinegar
1/2 teaspoon salt
Sugar, to taste
In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized.
Add the garlic to the pan and sauté for 1 minute. Add the chipotle chiles and cook, stirring continuously, for 1 minute. Add vinegar, stir and deglaze the pan (make sure your vent is on).
Add the raspberries preserves and continue to cook until preserves have dissolved.
Bring to a boil; the reduce the heat to medium and simmer until thickened to the consistency you want (if using as a marinade I do not reduce it).
Taste and add sugar if it is too tart.
I used about four or five small chipoltes with some adobo sauce and everyone felt the heat was about right. I also added about a tablespoon of sugar at the end.
I allowed it to thicken to about maple syurp consistancy, then ran it through a fine strainer, allowed to cool, then poured over the cheese mixture. I did not think there was enough to cover but it worked out fine. I then sprinkled the remaining onion/bacon on top for garnish.
Thanks again! ;D
pens
Sodak;
I forgot to let you know how this turned out. I made some of this dip around the 26th of July, and it came out real good; using the sauce recipe.
Pens;
Glad you liked the sauce. Next time I'll take your suggestion and add a couple of extra chipotles, or use the jalapenos and adobo sauce.