Best 6 Smoked Chile Glaze Recipes
**Smoked Chile Glaze: A Flavorful Fusion of Sweet, Heat, and Smoky Goodness**
Elevate your culinary creations with the tantalizing flavors of smoked chile glaze, a versatile condiment that adds a unique depth of flavor to both savory and sweet dishes. This delectable glaze is crafted from carefully selected dried chiles, roasted to perfection and infused with a smoky aroma. The resulting paste is blended with tangy vinegar, sweet honey, and an array of spices, resulting in a harmonious balance of flavors that will tantalize your taste buds.
**Recipes to Ignite Your Taste Buds:**
1. **Smoked Chile-Glazed Salmon:** Experience a symphony of flavors as tender salmon fillets are coated in a rich smoked chile glaze and roasted to perfection. The glaze caramelizes during cooking, creating a crispy exterior that yields to a succulent and flavorful interior.
2. **Smoked Chile-Glazed Chicken Wings:** Elevate your next party or game day gathering with these addictive chicken wings, coated in a smoky glaze that adds a perfect blend of heat and sweetness. The wings are baked until crispy and glazed, making them irresistible finger food.
3. **Smoked Chile-Glazed Pork Chops:** Transform ordinary pork chops into a gourmet meal with this savory glaze. The smoky chile glaze penetrates the meat, infusing it with a delectable flavor that pairs perfectly with roasted vegetables or mashed potatoes.
4. **Smoked Chile-Glazed Brussels Sprouts:** Bring a new dimension to your vegetable side dishes with these roasted Brussels sprouts, tossed in a tangy and slightly spicy smoked chile glaze. The glaze caramelizes the sprouts, creating a delightful combination of textures and flavors.
5. **Smoked Chile-Glazed Sweet Potatoes:** Discover a sweet and savory side dish that will complement any main course. Roasted sweet potatoes are coated in a smoky chile glaze, resulting in a dish that is both satisfying and visually appealing.
6. **Smoked Chile-Glazed Tofu:** For a vegan twist on a classic glaze, try this recipe using firm tofu. The tofu is marinated in the smoked chile glaze and then pan-fried until crispy, creating a delicious plant-based protein option.
CURRY RUBBED SMOKED CHICKEN THIGHS WITH SORGHUM-CHILE GLAZE
Provided by Bobby Flay
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the chicken thighs: Bring 4 cups water, salt and sugar to a boil in a medium saucepan. Cook until the salt and sugar dissolve, about 2 minutes. Remove the saucepan from the heat and cool completely. Put the chicken in a bowl and add the cooled brine. Cover the bowl and refrigerate for 30 minutes and up to 1 hour. Remove the chicken from the brine, rinse well and pat dry.
- Meanwhile, for the sorghum-chile glaze: Combine 1 tablespoon water, the sorghum, chile de arbol and sprinkle with salt and pepper over low heat in a small saucepan. Cook the glaze until syrupy. Set aside 1/3 cup glaze.
- For the curry rub: Combine the ancho chile, coriander, cumin, fennel, salt, turmeric, cardamom, cloves, pepper and chile de arbol in a small bowl. Rub each chicken thigh with some of the spice rub and brush with the oil.
- Prepare the kettle grill or smoker for indirect grilling, with medium-high heat over the coals. Put the chicken skin-side down over the direct heat and cook until just crsipy, about 5 minutes. Flip the chicken and cook, about 2 minutes. Transfer the chicken to a platter.
- Scatter the apple wood chips over the coals. Return the chicken to the grill over the indirect heat. Cover the grill. Cook the chicken between 250 and 275 degrees F, until a thermometer inserted in the chicken registers 160 degrees F, 45 to 50 minutes. At about 30 minutes, brush the chicken with some of the sorghum-chile glaze. Just before removing the chicken from the grill, brush with more of the sorghum-chile glaze again.
- Transfer the chicken to a platter and drizzle some of the reserved sorghum-chile glaze on top.
APRICOT-SMOKED CHILE GLAZE LAMB TACOS WITH TOMATO-CUCUMBER SALSA
Steps:
- Heat a gas grill to high.
- For the tomato-cucumber salsa: Combine the tomatoes, serrano chiles, cucumbers and onions in a medium bowl. Add the olive oil and vinegar and season with salt and pepper. Toss in the dill and mint.
- For the lamb: Mix together the apricot preserves, vinegar, chipotle puree and salt and pepper in a small bowl.
- Brush the lamb with canola oil and sprinkle with salt and pepper. Grill, covered, until nicely charred, 3 to 4 minutes. Flip, brush with the apricot glaze, cover and cook until a meat thermometer inserted in the thickest part reads 125 degrees F for medium rare, another 1 to 2 minutes. Transfer to a cutting board, brush with more glaze and let rest 10 minutes.
- While the lamb rests, grill the tortillas for a few seconds on each side; keep warm. Slice the lamb into 1/2-inch-thick slices. Brush each tortilla with a little of the glaze, put a few slices of lamb into each, top with the salsa and serve immediately.
Nutrition Facts : Calories 503 calorie, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 136 milligrams, Sodium 277 milligrams, Carbohydrate 51 grams, Fiber 4 grams, Protein 40 grams, Sugar 20 grams
SMOKED CHILE GLAZE
On the weekends, barbecue sauce shows up at nearly every meal. I've made countless versions over the years, but this is still one of my favorites. I draw flavors from around the globe to get just the right balance of sweet, spicy, and tangy. You can brush this on any meat while it's grilling to build a sticky glaze. When mixed with homemade mayonnaise, it becomes an amazing spread.
Yield Makes 1 1/2 cups
Number Of Ingredients 13
Steps:
- Bring the passion fruit puree to a boil over high heat in a small saucepan. Reduce the heat to medium and simmer until the puree is syrupy and reduced by half.
- Transfer to a blender and add the chiles, ketchup, vinegar, molasses, garlic and onion powders, kecap manis, nam pla, liquid smoke, sesame oil, and salt. Blend, scraping down the sides of the blender occasionally, until smooth. The sauce can be covered and refrigerated for up to 1 week.
CHIPOTLE-LIME GLAZE
This sweet-sour glaze is great on grilled shrimp, turkey, beef, chicken, and pork, as well as salmon. When grilling, brush glaze on all sides 2 minutes before meat or seafood finishes cooking, then brush on again right after removing from the grill. For roasted salmon, brush fish with glaze before baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- In a small bowl, stir together marmalade, chipotle liquid, and lime juice.
CHILI MAPLE GLAZED DUMP CHICKEN OAMC
Make and share this Chili Maple Glazed Dump Chicken OAMC recipe from Food.com.
Provided by Pamela
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
- For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
- To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
- For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
- For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
- On the grill: cook over medium heat until juices run clear.
Nutrition Facts : Calories 330.5, Fat 15.9, SaturatedFat 4.5, Cholesterol 77.6, Sodium 400.7, Carbohydrate 27.4, Fiber 0.7, Sugar 23.9, Protein 19.5
RED CHILE-GLAZED BACON
Great for Sunday Brunch. Recipe courtesy of the Brewery Gulch Inn of California. Note: this bacon will not be crisp like thin-cut bacon.
Provided by cookiedog
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Lay bacon on a parchment paper-lined baking sheet.
- Sprinkle with brown sugar, salt, pepper and crushed red chiles.
- Bake for 20 minutes.
- Drain and serve.
Nutrition Facts : Calories 35.2, Sodium 3.7, Carbohydrate 9.1, Sugar 8.9
Tips:
- Selecting the Right Chiles: Choose dried chiles that are deep red in color and have a smoky aroma. Avoid chiles that are brown or have blemishes.
- Adjusting Heat Level: The type of chile used determines the heat level of the glaze. For a milder glaze, use ancho or guajillo chiles. For a spicier glaze, use chipotle or cayenne peppers.
- Using Different Liquids: The glaze can be made with various liquids, such as water, chicken stock, or orange juice. The liquid used will impact the overall flavor of the glaze.
- Adding Sweetness: To add a touch of sweetness to the glaze, consider using brown sugar, honey, or maple syrup. These sweeteners will balance the smoky and spicy flavors of the chiles.
- Thickening the Glaze: If you prefer a thicker glaze, simmer it for a longer period of time. You can also add a cornstarch slurry to help thicken the glaze.
- Adding Additional Spices: Feel free to experiment with different spices to enhance the flavor of the glaze. Common additions include cumin, oregano, and garlic powder.
Conclusion:
Using a chile glaze is a fantastic way to add a smoky and flavorful touch to various dishes. These glazes are versatile and can be used on meats, vegetables, and even tofu. With a wide range of chiles and liquids to choose from, the possibilities are endless. So, experiment with different combinations and discover your favorite chile glaze recipe. Don't be afraid to adjust the ingredients and techniques to suit your taste preferences. Happy glazing!
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