CutandBaste.com

• 1 rotisserie chicken
• 1 cup Mexican Chipotle Tomato Sauce
• 1/2 cup BBQ sauce
• 3/4 cup grated sharp white cheddar cheese
• 4 brioche buns (we found decent ones on Fresh Direct)

Strip the chicken of all meat and shred, leaving some decent sized chunks (see above).  You won’t need all of it, so reserve the breast meat for  another use.

Mix shredded chicken, chipotle sauce and BBQ sauce in a medium pot over medium heat for about 10-15 minutes.

Toast buns under oven broiler.  Add chicken and cheese to buns and place under broiler again until the cheese is melted and buns are fully toasted.

We do many variations of this burger once summer hits. The key is a nice balance of sweet, spicy & citrus flavors and a charcoal grill.

Serves: 2

Burger:

• 3/4 cup(s) bbq sauce
• 1/3 cup(s) tomato sauce or chopped canned tomatoes
• 3 chipotle pepper in adobo sauce
• 1/3 cup(s) honey
• 2 beef patties
• 1 log of goat cheese, sliced
• 2 sesame buns

Spicy Slaw:

• 4 cup(s) thinly sliced cabbage
• 2/3 cup(s) blood orange vinegar
• 3/4 cup(s) mayo
• 2 chipotle peppers in adobo sauce

1. Start with the slaw, which can be made several hours ahead of time. Blend the vinegar, mayo, and chipotles, mix with cabbage and refrigerate until ready for use.

2. For the burger glaze, blend bbq sauce, tomatoes, chipotles, and honey. Season burger patties with salt and pepper and place over med-high heat on grill. As the burgers cook, paint with about 4 coats of the glaze.

3. Once they begin to approach desired doneness, move to indirect heat, add goat cheese and cover grill until cheese begins to melt.

4. Toast buns lightly and assemble burgers with spicy slaw.

• Grilled steak, thinly sliced
• Spicy chipotle slaw
• Crusty bread (this time I used a gruyere roll from Breadzilla in Wainscott)
• Garlic
• Gruyere, thinly sliced

Grill bread brushed lightly with olive oil until it is warmed through and has some nice grill marks.  Remove from grill and brush with raw cloves of garlic.  Cover one side with sliced steak and cheese and put back on the grill over indirect heat.  Cover and cook unit cheese has melted.  Add chipotle slaw and serve.

This is a very versatile sauce that I use in almost all Mexican dishes in some way. It’s works as a sauce for taco meats, enchiladas, or as a base for salsa.

• 8 Shallots, chopped
• Tomato Paste
• 2 T Cumin
• 8 cloves of garlic, crushed
• 1 small can of Chipotle peppers
• 1 small can of whole peeled tomatoes
• 1 Mexican beer
• 1 Cup chicken stock

Preparation:

1. Saute shallots in olive oil until translucent.
2. Add tomato past and cumin and cook until a bit rusty, 2-3 minutes.
3. Add crushed garlic and cook on low heat for a few minutes.
4. Add chipotle peppers, tomatoes, beer and stock.
5. Puree in blender (this is done easily with a hand-held blender).
6. Cook until reduced to desired consistency.