=Mark Stevens
BBQ List

Grilled Chipotle Brandy Marinated Portobellas 

20 Portabella Mushroom Caps 
1 cup olive oil 
1/2 cup wine vinegar 
2 oz cotija cheese, grated (substitute Romano)
1 clove fresh garlic 
1 tsp ground black pepper 
1 tsp ground oregano 
1/2 tsp ground cumin 
1/2 tsp ground coriander 
1 14 oz can of chipotles in adobo sauce (Canned or make your own*) 
1/3 cup brandy 
salt to taste 

Remove stems from portabellas 

Mix remaining ingredients and blend in a food processor till smooth. 

Brush marinade on mushrooms about 10 minutes before grilling 

Grill on medium heat, flipping occasionally and basting with marinade. 

Portabellas are done when they start bubbling while the gill sides are up. 

Slice into quarters and serve with toothpicks. Great picnic side dish. 

* These measurments are for the Chileheads out there. You might want to add the chipotles in
smaller increments to achieve your desired level of heat. 

Chipotles in Adobo Sauce 

10 whole Dried Chipotle Chiles
1/3 cup Onion sliced 1/2" thick
5 tablespoons cider vinegar
2 cloves garlic sliced
4 tablespoons ketchup
3 cups water
1/4 teaspoon salt

Combine all ingredients in a pan, cover, and cook over very low heat for 1 to 2 hours, until the
chiles are very soft and the liquid has reduced down to about 1 cup. This recipe will keep for
several weeks in the refrigerator in an airtight container. For chipotle puree, place cooked
chipotles and sauce in a blender and puree.
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Note: Chipotles are smoked jalapeno peppers. 

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Mark Stevens
BBQ List
4/10/02

Actually I flip them several times during cooking while basting with a
mixture of Ken's caesar salad dressing and ground chipotle pepper in adobo.  
These have become rather ledgendary at Jim McGraths and Dan Gill's 
shindigs.  There's a picture of them grilling at Dan's at:

http://www.exit109.com/~mstevens/oinksterfest99/oink7.jpg

Portabellas are very forgiving when grilled, tho I have to admit when
smoking them they became a little tough.