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Chipotle Mayonnaise #2 by Robyn Savoie

I prefer to make my own blend over the store bought. This mayonnaise is beautiful and flavorful; pale orange with intense orange flecks. It is delicious served with cold grilled beef, as a dip for raw vegetables or as a dressing for salads.

Chipotle Chile Salsa Verde by Robyn Savoie

The relish-like salsa has a hot, smoky flavor that comes from the chipotle chilies.

Chipotle Butter by Robyn Savoie

This is great with grilled corn on the cob, potatoes, dinner rolls and corn bread.

Hot Pepper Chutney with Steak and Eggs Sandwich by Catherine Pappas

Yellow Corn Pancakes with Shrimp/Scallops and Mango Jalapena Crema by Bob Vincent

This dish is adapted from one in Bobby Flay's Mesa Grill cookbook. This is an appetizer that I adapted from the book. My daughter recently ate at the restaurant in Las Vegas and raved about the food so I decided to get the cookbook and play with some…

Annatto Oil (Poor Man's Saffron) by Bob Vincent

Annatto seeds are used in variety of Ethnic cuisines including Portuguese, Spanish, Basque, Mexican, Puerto Rican, Cuban , Jamaican, Yucatan and Filipino. When the seeds are ground to a paste it is called Achiote and is used in marinades and rubs. Often termed "poor man's saffron" it is used for the natural red-yellow color and…

Santa Fe Stuffed Chicken by Robert Long

A stuffed chicken breast with a great Tex Mex flair and flavor.

Slow Cooker Chipotle Pulled-Pork Sandwiches by Robyn Savoie

Put a spicy spin on pulled pork...stir in chili powder and chipotle chilies in Adobo sauce.

Hotdogs with Onion and Tomato Relish by Catherine Pappas

Baked Taco Lasagna by Catherine Pappas