Some Like it Hot
April 26, 2007

I ate my way around sunny Santa Fe, New Mexico, last week– a wonderland I have always wanted to visit. I was not disappointed. Dining choices are varied, superb, and reasonably priced. Santa Fe has the third largest fine art market in the US– exquisite galleries and museums abound. And here’s the biggie: Santa Fe sponsors 32 miles of mountain bike single track within city limits! Needless to say, my palate, my eyes, and my quads were on overdrive the entire trip.

What’s the seminal idea I learned about Southwestern cuisine? Hot stuff, baby– it’s chipotle peppers. I found them in mayonnaise, salad dressings, omelets, polenta, margaritas, and even gingerbread. Chipotle (chee-POT-tleh) peppers are smoked jalapeno chili peppers. You’ll most likely find them in powder form, or canned in adobo sauce, at the supermarket. Chipotle peppers are not for the faint of tongue. They pack a punch, and cooks must be careful to honor the ‘less is more’ mantra when employing them. Here’s a great spring grilling idea to celebrate the Mexican holiday, Cinco De Mayo, which is right around the corner. More Cinco de Mayo history »

Portabella Burgers with Chipotle Mayo
Combine one–third cup tequila and orange juice each, 2 tablespoons brown sugar, 1 teaspoon oil, 1 chopped chipotle pepper, and 2 crushed garlic cloves. Place four large portabella mushrooms in a gallon zip–lock bag and pour marinade over them. Marinate 1 hour. Meanwhile, sauté 2 large red onions, thinly sliced, in 1 tablespoon of olive oil until caramelized, about 15 minutes. Add one–third cup of sherry to deglaze; sauté 5 minutes more.

Chipotle Mayonnaise: mince 1 chipotle chili (from a can packed in adobo sauce) into a paste to make a heaping teaspoon. Combine it with 1 cup of mayonnaise and a pinch of kosher salt. Add one– fourth teaspoon of adobo sauce and mix well. Adjust for your own heat tolerance; this recipe is medium hot.

Grill the portabella mushrooms on a hot, seasoned grill for about 5 minutes per side, depending upon their thickness. They should be soft but not too soggy. Layer them whole on a light bakery–style bun or brioche, or slice the mushrooms steak style and layer on a toasted whole wheat English muffin. Top with red onions, shredded iceberg lettuce and lots of mayo. Serves 4.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008