Richard Sandoval Mini Maya at the 2014 U.S. Open Corn on the Cob Serves 4 4 ears of corn, shucked 1 gallon water kosher salt ½ cup chipotle aioli (recipe below) ½ cup grated parmesan cheese 2 tbsp.

If you've ever ordered fried calamari at a restaurant and stolen all the fried banana peppers off the plate, this recipe is for you. Crispy, tangy, and ridiculously easy to make at home, with a smoky ...

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For the marinade: In a blender, combine ½ cup water, the orange juice, cilantro, chipotle, shallot, garlic, salt, cumin and paprika and blend on high speed to a smooth puree. Cut the fish into ...

Instructions: Put mayonnaise, garlic and chipotle peppers in blender and purée until well blended and smooth. Store in refrigerator. Per serving: 180 calories (99.5 percent calories from fat), 20 g ...

Is there a more quintessential California dish than the fish taco? Here, it’s marinated in orange juice and chipotle in adobo before being seared and topped with zingy aioli, freshly-made pico de ...