Chef Jeff's (and Catine's) Chili

This chili is hot and spicy!  If you don't like spicy foods, skip the serrano chili peppers and habanero pepper.

Ingredients

1 lb ground sirloin

1 lb hot italian sausage

2 cups chopped onion

6-8 cloves garlic, chopped

1 green pepper, chopped

2 jalepeno peppers, chopped w/ seeds of one pepper

2 serrano chili peppers, chopped w/ seeds of one pepper

1 habanero pepper, chopped w/o seeds

1 bunch cilantro, cleaned and chopped

1 15oz can diced tomatos

1 15oz can dark red kidney beans, rinsed

1 150z can tomato sauce

1 8oz can tomato paste

1/2 can (7.5oz) water

1 tablespoon cumin

1 tablespoon chili powder

1 tablespoon Emeri's Essence

1 teaspoon garlic powder

salt/pepper to taste

Garnish

Cooked white rice (optional)

Green onions, chopped

Sour Cream

Shredded cheddar cheese

Remove sausage from casings.  Brown ground sirloin and sausage over medium heat in a large pot, making sure to crumble sausage.  Drain grease.

Add garlic, onion, green pepper, jalapeno peppers, serrano peppers,  habanero pepper, and cilantro to the pot.  Stir to combine and cook for 5-10 minutes until vegetables begin to soften.

Add diced tomatos (with can juices), kidney beans, tomato sauce, tomato paste, and 15 ounces of water to pot.  Add cumin, chili powder, Essence, garlic powder, salt, and pepper.  Stir to combine.

Simmer, covered, over low heat for 2 hours.  Add more tomato sauce or water if chili begins to dry out.  If chili is too moist, remove the lid for a while.

When done, serve chili in bowls over rice (optional).  Garnish with cheese, green onions, and sour cream.

Tuna Tartare

I got this recipe from the new cookbook i got over Christmas - The Food You Want to Eat by Ted Allen.  It was a big hit at the New Year's Eve party.

Don't add the tuna until you are ready to serve the tartare, otherwise it will start to cook in the lemon juice.

Ingredients

2 tablespoons extra-virgin olive oil

1 teaspoon dark sesame oil

1 teaspoon soy sauce

3/4 teaspoon wasabi paste

1 pound sushi-grade tuna, cut into 1/4 inch diced pieces

3 tablespoons chopped fresh cilantro

1 scallion, green part only, finely chopped

Juice of 1/2 lemon, or more as needed.

In a medium bolw, comine the oils, soy sauce, and wasabi, and stir to dissolve the wasabi.  Add the tuna, cilantrol, scallion, and lemon juice.  Toss gently to combine.

Taste and add a little more lemon juice if you want a sharper flavor.

When you're ready to serve, arrange spoons on a lined platter.  Carefully fill each spoon with the tartare.  Refrigerate remaining tartare.  Serve immediately.

Grilled Porterhouse Steak with Horseradish Cream

Ingredients 

2 (1 inch thick) porterhouse steaks

1/2 cup sour cream

1/8 cup undrained horseradish

4 scallions, chopped

3/4 teaspoon salt

3/4 teaspoon black pepper

 

Let steaks stand at room temperature for 15 minutes.

Combine sour cream, horseradish, scallions, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl.  Set aside.

Prepare grill for cooking over direct heat with medium-hot charcoal (or moderate heat on a gas stove).

Pat steaks dry and sprinkle all over with remaining salt and pepper. Grill steaks turning steaks over once until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 120°F for rare, 9 to 12 minutes total. Transfer steaks to a cutting board and let stand 10 minutes before slicing (internal temperature will rise 5-8 degrees). 

Thinly slice meat and serve with sauce.

Peppermint Brownies

Thanks to Jill and her roommate Kate for this fantastic recipe!

Ingredients

1 box brownie mix (recommended: Duncan Hines chewy fudge family style)

3 cups powdered sugar

1/3 cup softened butter (or melted)

½ teaspoon peppermint extract (add to taste – I used about 1 teaspoon. Might want to add more)

2 tablespoons milk (add more if icing is too thick/dry)

2 ounces unsweetened chocolate

2 tablespoons butter 

Make boxed brownie mix according to package directions in a 9x12 inch greased pan.  Let brownies cool.

 

Make the frosting by combining the 3 cups of powdered sugar, 1/3 cup softened butter, peppermint extract, and milk.  Add more milk if icing is too dry.

Frost the brownies.  Refrigerate for 1 hour or until frosting cools and hardens.

Meanwhile, make the chocolate topping.  Heat the unsweetened chocolate squares with 2 tablespoons butter over low heat, stirring occasionally.  Make sure chocolate does not burn.

When brownie frosting has hardened, spread chocolate over frosting evenly using a buttered spatula. 

Cut into 1 ½ to 2” squares immediately, cleaning off knife as you go

Prosciutto-Wrapped Shrimp with Orange Marmalade

Ingredients

1/4 cup orange marmalade

4 teaspoons soy sauce

4 teaspoons fresh lemon juice

1 teaspoon minced fresh ginger

1 large garlic clove, minced

2 scallions, finely chopped

1 pound of shrimp, deveined

12 thin slices of prosciutto (about 4 ounces)

2 tablespoons vegetable oil

In a bowl, mix the marmalade, soy sauce, lemon juice, ginger, garlic and scallions. Add the shrimp and toss to coat.  Let marinate 1-2 hrs.

Once marinated, lay a slice of prosciutto on a work surface and fold it in half lengthwise. Wrap the prosciutto around the middle third of 1 of the shrimp. Repeat with the remaining shrimp and prosciutto. 

In a large skillet, heat the oil until shimmering. Add the shrimp and cook over moderate heat, turning once or twice, until golden and cooked through, about 8 minutes. Transfer to a plate and serve warm or at room temperature.

Chocolate Fondue with Fresh Fruit and Angel Food Cake

Ingredients

1/2 cup milk

1/4 cup heavy cream

1 tablespoon sugar

6 ounces bittersweet chocolate, coarsely chopped

2 tablespoons unsalted butter, at room temperature

12 strawberries, hulled

2 bananas, sliced 1/2 inch thick

1 small pineapple--peeled, quartered, cored and cut into 2-inch chunks

1 apple, sliced 1/2 inch thick

Angel food cake, cubed

In a medium saucepan, combine the milk, cream and sugar and bring to a boil. Add the chocolate and remove the pan from the heat. Let stand until the chocolate melts, about 5 minutes, then stir until smooth. Stir in the butter. Bring the fondue to the table in the pan and let everyone dip their own fruit and cake.

Bacon Wrapped Dates with Chorizo or Goat Cheese

Ingredients

1 small Spanish chorizo sausage (about 2 ounces), casing removed, cooked

1/4 lb goat cheese

24 Medjool dates, pitted

12 slices of bacon, halved crosswise

Slice the chorizo crosswise in thirds. Halve each piece lengthwise, then cut each half into 2 lengthwise strips to make a total of 12 small sticks.

Slice the goat cheese into 12 small "logs" as well.

Tuck a piece of chorizo into 12 of the dates and pinch the dates closed.  Tuck a piece of goat cheese in the other 12 dates and pinch the dates closed.

Wrap a strip of bacon around each date and secure with a toothpick.

Place the wrapped dates in a large skillet, seam sides down, and sauté, turning, until the bacon is browned on all sides, about 10 minutes. Drain on paper towels and serve hot.

Ricotta, Chive Puree and Prosciutto Crostini

Ingredients

1/2 cup snipped chives

1/4 cup extra-virgin olive oil

2 tablespoons marcona almonds

1/4  teaspoon Salt

1 cup fresh ricotta cheese

24   baguette diagonal slices, toasted

12 thin slices prosciutto (about 4 ounces), cut into 3-inch-wide strips

In a blender, combine the chives, olive oil, almonds and a pinch of salt and pulse to a coarse puree.

In a small bowl, lightly season the ricotta with salt and spread about 1 teaspoon onto each baguette slice. Carefully spoon a small dollop of the chive puree on top of each slice and garnish each with a loosely rolled up slice of prosciutto. Transfer the appetizers to a platter and serve.

Chicken Cheddar Chowder

Ingredients

8  bacon slices

Cooking spray

1  pound  skinned, boned chicken breast, cut into bite-size pieces

1  cup  chopped onion

1  cup  diced red bell pepper

2  garlic cloves, minced

4 1/2  cups  chicken broth

1 3/4  cups  diced peeled red potatoes

2 1/4  cups  frozen whole-kernel corn

1/2  cup  all-purpose flour

1 cup whole milk

1 cup half-and-half

3/4  cup  (3 ounces) shredded cheddar cheese

1/2  teaspoon  salt

1/4  teaspoon  pepper

Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.

Place flour in a bowl. Gradually add milk + half-and-half, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon.

Cuban Style Burgers

Ingredients

2 pounds ground chuck

Salt and freshly ground black pepper

1/2 cup best-quality mayonnaise

3 cloves roasted garlic, pureed

1/4 cup Dijon mustard

4 soft, classic hamburger buns

8 slices thinly sliced Swiss cheese

4 slices thinly sliced smoked ham

2 dill pickles, sliced 1/4-inch thick

Preheat the grill to high. Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat and reduce heat to medium-low.

Meanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of ham and another slice of cheese, and finally, the pickle slices. Place the tops of the bun over the pickles, wrap the burgers in aluminum foil, and place them on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm.

Pacific Rim Pork Sandwiches with Hoisin Slaw

Ingredients

2 tablespoons minced peeled fresh ginger 

3 tablespoons low-sodium soy sauce\ 

3 tablespoons dry sherry 

3 tablespoons hoisin sauce 

1 tablespoon dark sesame oil 

1½ teaspoons hot Chinese mustard 

¼ teaspoon five-spice powder 

1 garlic clove 

1 pound pork tenderloin, trimmed and cut into ¼-inch slices

2 tablespoons seasoned rice wine vinegar 

1 tablespoon hoisin sauce 

1 teaspoon minced peeled fresh ginger 

2 teaspoons dark sesame oil 

1 teaspoon low-sodium soy sauce 

¼ teaspoon hot Chinese mustard 

1 garlic clove, minced 

2½ cups packaged cabbage-and-carrot coleslaw 

¼ cup sliced green onions

Remaining Ingredient

Cooking Spray 

4 sesame seed buns, toasted

To prepare pork, combine first 8 ingredients in a large zip-top plastic bag. Add pork, and seal. Marinate in refrigerator 2 hours, turning occasionally. 

To prepare slaw, combine vinegar and the next 6 ingredients (through 1 garlic clove) in a large bowl. Add coleslaw and green onions; toss well. 

Heat a large nonstick skillet over medium-high heat. Remove pork from bag, and discard marinade. Coat pan with cooking spray. Add pork to pan; cook 2 minutes on each side or until done. 

Divide pork evenly among the bottom halves of sesame seed buns. Top each serving with about ½ cup slaw mixture and top half of bun.

Cumin-Crusted Pork Soft Tacos

Ingredients

Pork

2 teaspoons ground cumin

1 teaspoon cumin seeds, crushed

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 (1-pound) pork tenderloins, trimmed

1 tablespoon olive oil

Salsa

2 cups frozen whole-kernel corn, thawed

1 cup quartered grape tomatoes

1 cup cubed peeled avocado

1/2 cup diced red onion

1/3 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1/2 teaspoon salt

2 (15-ounce) cans black beans, rinsed and drained

Other

2 cups reduced-fat sour cream

1 tablespoon canned chipotle chile in adobo sauce, chopped

30 (6-inch) corn tortillas

Preheat oven to 425°.

To prepare pork, combine first 5 ingredients. Rub cumin mixture over pork. Heat oil in a large cast-iron skillet over medium-high heat. Add pork; cook 4 minutes or until browned on all sides. Bake at 425° for 12 minutes or until a thermometer registers 155°. Remove pork from oven; let stand 5 minutes. Cut pork across grain into thin slices.

To prepare salsa, combine corn and next 7 ingredients (through beans).

Combine sour cream and chipotle in a blender; process until smooth.

Wrap tortillas, 3 at a time, in a damp paper towel. Microwave at high 20 seconds. Spoon about 1 ounce pork onto each tortilla. Top each tortilla with about 2 tablespoons salsa and about 2 teaspoons sour cream mixture. Fold in half.

Books I've Read Lately

Randomness not related to food ... i wanted to keep track of the books i've ready lately so i'll do that here.

3/09: The Catcher in the Rye - J. D. Salinger

3/09: Firestarter - Stephen King

2/09: The Testament - John Grisham

1/09: The Prodigal Daughter - Jeffrey Archer

1/09: Velocity - Dean Koontz
12/08: Salem's Lot - Stephen King
11/08: Not a Penny More Not a Penny Less - Jeffrey Archer
10/08: Kane & Abel - Jeffrey Archer
9/08: The Dead Zone - Stephen King
7/08: Intensity - Dean Koontz
6/08: The Andromeda Strain - Michael Crichton
1/08: Angels & Demons - Dan Brown