WoRLD CHaMPIoN CAPITaL PUniSHMeNT CHiLI
INGREDIENTS:
1 Tblsp oregano
2 Tblsp paprika
9 Tblsp chili powder
4 Tblsp cumin
4 Tblsp crushed beef bullion
24 oz. beer of your choice
2 cups water or chicken stock
4 lbs. ground dark meat turkey
2 large finely-chopped onions
10-12 cloves finely-chopped garlic
1/2 cup Extra Virgin Olive Oil (EVOO)
1 tsp mole poblano powder
1 Tblsp sugar
1 tsp coriander seed
1 tsp of your favorite hot sauce
8 oz. tomato sauce (add tomato sauce to taste)
1 Tblsp Masa Harina flour
Optional: beans
salt to taste
Our twist on Bill Pfeiffer's world champ recipe: Ground Turkey
STEPS:
1. In a large pot, add paprika, oregano, chili powder, cumin, beef bouillon, beer and 2 cups of water or chicken stock. Let simmer.
2. In a separate skillet, brown meat in 1 or 1.5 lb. batches with oil. Drain and add to simmering spices.
3. Saute onion and garlic in oil. Add to spices and meat mixture. Add water as needed. You can sub chicken stock for water. Simmer for 2 hours.
4. Add mole poblano powder, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 minutes.
5. Dissolve Masa Harina flour in warm water to form a paste. Add it to chili. Add salt to taste. Simmer for 30 minutes. Although the original recipe doesn't call for it, this might be a good time to add kidney or other beans if you prefer.
6. Add hot sauce to taste, or keep it mild for sensitive souls and dump yer fuego in individual bowls.
7. OPTIONS: serve with hunks of sourdough bread, crackers, sour cream, sprinkle the whole mess with grated cheddar.
WINTER IRISH BEEF STEWP
It's a stew. No, wait. It's a soup.
INGREDIENTS:
3 tblsp EVOO (extra virgin olive oil)
3 lbs. boneless beef chuck roast cut into 1" pieces (lightly tenderize)
2 medium or 1 bigass chopped onions
4 stalks chopped celery
3 tblsp flour
10 cloves squished garlic
6-8 tblsp tomato paste
2 tsp thyme
32 oz. beef broth
5 chopped carrots
2 large parsnips or turnips
3 medium potatoes chopped bite size pieces
2 cups finely chopped parsley
a buncha frozen peas
Worcester-cester-cester shire sauce
1-2 packs Lipton's dry beef/onion soup mix
15 oz. Guinness (optional but not really)
STEPS:
1. Brown beef in large pan (10 min.) Remove from pan.
2. Sauté onions & celery in Dutch oven until translucent (10 min.)
3. Add flour, garlic, tomato paste, half the broth to the onions/celery. Add beef.
4. Add Guinness if desired. Scrape bottom of pan for bits.
5. Cook on low for 1 hour. Add more beef broth or water if necessary.
6. Stir in carrots, parsnips & potatoes. Add more broth.
7. Cook on low for at least 20-40 min. until beef is tender.
8. Stir in parsley & frozen peas.
9. Serve with warm French baguette or sourdough.
GIMME SOME OVEN: SPENCER DAVIS' FAVE BRUNCH
This week's rockin 'recipe is in honor of Spencer Davis, who passed just recently. This combo was purported to be his favorite Sunday brunch.
INGREDIENTS:
Fresh bagels, toasted or plain
grav lox
sliced heirloom tomatoes
sliced cucumber
small bits of (or thin slice of red onion)
your choice of cream cheese or butter shmear
sprinkle with capers and dill
Tequila Sunrise Mimosa
Spencer got this recipe from Glenn Frey of Eagles while they were touring:
1 part tequila
1 part champagne
2 parts freshly squeezed OJ
1 splash of grenadine
OJ slices for garnish
Mixed fruit salad
Mongolian Beef
SAUCE:
2 tsp sesame oil
.5 tsp fresh ginger
1 Tbsp pressed garlic (use Melissa's pre-shucked)
.5 cup low sodium soy sauce
.5 cup water
.75 cup brown sugar
Mix ingredients in bowl
INGREDIENTS:
1 lb. flank steak (lean)
corn starch
3-4 large green onions
sesame seeds (white)
STEPS: 1 HR.
1. Slice flank steak at a 45 degree angle, very thin, against the grain.
2. Place in a bowl and very lightly sprinkle meat tenderizer.
3. Lightly dip pieces into corn starch. Let sit for 10 min.
4. Heat oil in wok.
5. Add beef, sauté for 2 min. Do not overcook.
6. Add sauce. Cook for 1 min. Add green onions.
7. Cook for 1-2 more min.
8. Sprinkle with sesame seeds.
8. Serve with rice (see attached recipe) and/or stir fry veggies.
Perfect Rice
With a little care, you can cook perfect, non-mushy rice every time. We're going to revisit this recipe in a few weeks when we make fried rice. Here's how to avoid turning rice into construction material:
INGREDIENTS:
Ratio 1 cup of rice to 2 cups of water. (Chicken broth substitute is more flavorful but a bit more caloric).
Basmati, jasmine, arborio or other firm rice is preferred because it doesn't turn to mush.
STEPS:
1. Heat oil in large pan or Dutch oven.
2. Fry rice on medium heat until it turns golden.
3. Pour in small amount of water/chicken broth. Mix. Let it absorb. Pour in a bit more. Mix. Let it absorb. Continue this while stirring gently. Do not let the rice get mushy. Be ready to add more liquid if the rice isn't cooked thoroughly, but don't saturate. Cook until rice is almost dry.
Mild or Wild Enchiladas, Makes 10
If you look at the picture sideways and take your eyes out of focus, you can see the profile of Rodney Dangerfield......
gotcha!
SAUCE: 20 MINUTES. SEASON TO TASTE
6 Tblsp olive oil
6 Tblsp flour
4 Tblsp chili powder (more for hotter)
2 Tsp garlic powder
1 Tsp ground cumin
1 Tsp oregano
3-4 Cups chicken stock
Whisk flour and oil together in medium high pan 1 minute. Stir in chili powder, garlic powder, cumin, oregano.
Gradually add in chicken stock, whisking to remove lumps. Reduce heat, simmer 10-15 minutes until slightly thick.
INGREDIENTS:
5 Tblsp olive oil
2 fresh diced firm heirloom tomatoes
1 medium white chopped onion
2 lbs. shredded chicken or beef (or 2 15 oz. packs )
3 4 oz. cans diced green chiles (mild)
2 15 oz. cans black beans (whole)
8 large soft flour tortillas
6 cups Mexican shredded cheese
1 batch freshly made enchilada sauce
1 diced avocado for topping
crumbled cotija cheese (use feta in a pinch)
STEPS: 1 HR
1. Preheat oven to 375 degrees.
2. In large sauce pan, heat oil over medium high. Sautee onion for 3 min. Add chicken & chiles. Sautee for 6-8 minutes.
3. Add in black beans. Stir. Remove pan from heat.
4. Spray baking dish with Pam. Lay out each tortilla. Add 2-3 tblsp sauce, generous amount of meat mixture down the center. Sprinkle with both types of cheese.
5. Roll up tortillas. Place in baking dish. Spread sauce over top + cheeses, parsley olives, halved cherry tomatoes, avocado.
6. Bake uncovered for 20 min. until slightly crispy.
Leftovers can be frozen.
Cioppino
Serves 4
Ingredients:
3/4 cups butter
2 onions, chopped
4 cloves garlic, minced
1 bunch of fresh parsley, chopped
2 14.5 oz. cans stewed tomatoes (you can add some fresh heirloom tomatoes)
2 16 oz. containers of fish stock (find it in the frozen section)
2 bay leaves
1 tblsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
2 cups white wine
1.5 lbs. fresh jumbo (or larger) shrimp, cleaned & deveined
1.5 lbs. bay scallops
18 small clams
18 mussels, cleaned, de-bearded
1.5 cups crab meat, crab legs, octopus, whatever the net dredges up
2 lbs. cod fillets, cubed (or other dense fish like swordfish, mahi-mahi, halibut)
STEPS:
1. Over medium-low heat, melt butter in a large stockpot. Add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft. Sip some wine.
2. Add tomatoes. Break them into bite-sized chunks.
3. Add fish stock, bay leaves, basil, thyme, oregano and wine. Mix well, cover & simmer 30 min.Take another sip of the wine.
4. Gently stir in the shrimp, scallops, clams, mussels and crab meat. Stir in fish. Bring to a boil. Lower heat, simmer 5-7 minutes until clams open.
5. Ladle into bowls, serve with warm, crusty bread, like a sourdough or French baguette.
6. Drink more wine.
PS: Cioppino is freezeable.
New York Style 'Shaw' Mein
This recipe comes from one of the premier Shangai-style Chinese restaurants in Manhattan - Tang Pavilion, 65 W. 55th St., close to Carnegie Hall. This dish is subject to a number of variations and names. Depending on who you talk to, it might be described as chop suey. But, like shrimp in lobster sauce, this version is made without noodles. It's an authentic NY treasure. You can serve it with rice to absorb the delectable sauce. Or you can add fried noodles to turn it into a lo mein. I like it sprinkled with a generous portion of crunchy table noodles. And note the lack of soy sauce, although you can always add a schpritz
INGREDIENTS
2 chopped chicken breasts or 1 lb. of shrimp
rice wine
1 egg white
3 stalks of celery, chopped at an angle
1 white onion, thinly sliced
4-6 cloves of garlic-you can use Melissa's pre-shucked.
a buncha bean sprouts
1 can bamboo shoots
1 can sliced water chestnuts
.5 -.75 cup chicken broth
2 TBLSP corn starch
sesame oil
STEPS
1. Marinate chicken or shrimp, corn starch, egg white in fridge for 30 minutes.
2. Heat oil in wok, medium high. Stir fry chicken or shrimp 2-3 minutes. (Do not fully cook). Keep corn starch slurry.
3. Add celery and onions. Sautee for 3-4 minutes until veggies get soft.
4. Add garlic
5. Add chicken broth. Bring to a boil.
6. Add remaining corn starch slurry, beef it up with equal parts corn starch.
7. Add bean sprouts, water chestnuts and bamboo shoots. Do not overcook.
8. Cook for 1-2 minutes until sauce is thickened.
9. Serve over white rice or with fried rice.
Chilean Sea Bass
Our recipe for salmon fettucine alfredo a few weeks ago received substantial reaction so we decided to stay with another crunchy-on-the-outside/ tender-on-the-inside fish offering
INGREDIENTS
.75 cup dry white wine
3-4 TBSP chopped shallot
capers
2-3 TBSP lemon juice
.5 CUP butter sliced into 8 pieces
2 TBSP extra virgin olive oil (EVOO)
2 8oz. Chilean seabass fillets (Patagonia sawtooth)
STEPS:
1. Preheat oven to 450 F: Add a broiling tray with aluminum foil
2. Boil wine, shallot, lemon juice until reduced (about 6 minutes). If no wine preferred, just sautee shallots in olive oil and lemon juice
3. Reduce heat. Add butter pieces one at a time. Whisk
4. Remove pan from heat
5. Heat olive oil in frying pan until it's about to smoke
6. Add fillets (5 minutes until crispy). Flip for 2 minutes. Helpful hint: if you don’t have a stainless steel splatter guard, get one. The flame was so hot, it caught my rubber splatter guard on fiyah!
7. Transfer to broiling tray in oven 3-4 minutes.
Transfer to plate. Top with sauce & capers. Serve on a bed of rice, spinach or your choice of anything you like.
Kale Salad Without the Kale
For those of you who think that kale is roughage a bit too rough, here’s a healthy alternative. We still need our leafy greens:
INGREDIENTS:
Dressing
1.5 tsp Dijon mustard
1.5 tsp red wine vinegar
.5 tsp fresh squeezed lemon juice
1/4 cup extra virgin olive oil (EVOO)
Salad
0 cups kale
2-3 cups fresh chopped spinach (thoroughly washed)
1/3 - 1/2 cup shaved Parmeggiano-Reggiano cheese
2-3 radishes thinly sliced
4-6 oz. grilled chicken breast, sliced
1 thinly sliced Granny Smith apple
STEPS:
1. In a small bowl, whisk dressing ingredients together, season to taste w/ salt and pepper
2. Toss the whole mess together and enjoy
Eggplant Parmesan - Hey, there's no shortage of eggplant
We think it's timely to look for alternatives to beef, chicken, turkey, pork. What's cool about eggplant - it has a chewy, meatlike consistency, once you tame it. Below, we'll show you how. It's our little secret.
INGREDIENTS:
2 small or 1 large eggplant
2 heritage tomatoes
salt as needed
1 cup Italian style breadcrumbs
1/4 -1/2 cup grated or shaved parmesan cheese
28-32 oz. jar of your favorite spaghetti sauce: I like Rao's
1 16 oz. package of shredded or whole ball of low-fat 'mutzadel' (mozzarella)
1/2 tsp dried basil
1-2 eggs
STEPS:
1. OK, here's the problem: eggplant can be bitter. It's related to the tobacco plant. And here's the solution: slice it into discs about 1/4" to 1/2" thick. Lay them out and sprinkle a very small amount of salt on each. Let it stand for about 5 minutes. Bitterness gone!
2. Preheat oven to 350 degrees. Spray a Pyrex casserole dish with Pam.
3. Dip eggplant pieces in egg bath, then coat with breadcrumbs on a plate. Set aside.
4. In a large skillet, heat a small amount of extra virgin olive oil (EVOO) until it's pretty hot. Brown each eggplant piece on both sides. Set aside on a paper towel to absorb oil. You'll have to add more oil but wait until it's hot before adding more pieces.
5. Cover the bottom of the dish with spaghetti sauce.
6. Place eggplant in dish, adding layers of sliced tomato, mozzarella, parmesan, generous amount of sauce, ending with a cheese layer on top. Sprinkle with basil.
7. Bake in the preheated oven until cheese is bubbling and golden brown. 30-45 minutes.
8. Let cool for 5 minutes. Serve with salad.
Salmon Fettucine Alfredo
INGREDIENTS:
1 small container (1 pt.) of Half & Half
2 cups grated or shaved parmesan cheese
1 stick of butter
1 bunch chopped Italian parsley
2 small containers (or bulk 16 oz.) of sliced white or crimini mushrooms
Pepper (to taste)
4-6 oz. salmon fillets per serving
6-8 cloves minced garlic (you can use Melissa’s pre-shucked garlic, saves time)
Fettucine or linguini
Extra virgin olive oil (EVOO)
Lemon juice
White wine
1-2 cups defrosted peas
STEPS:
1. Pan broil salmon in a little olive oil in a very hot pan (Crispy outside, tender inside). Break into large chunks or keep whole. Set aside.
2. Start pasta water. Add a little olive oil to keep from sticking. If you’re still sticking, take a shower.
3. Sautee mushrooms in olive oil, lemon juice (to taste), white wine. Reduce. If you can’t reduce, don’t bother eating this scrumptious dish. If you can’t eat the dish, try the food.
4. Melt butter in a big sauce pan, sautee garlic lightly.
5. Pour in Half & Half. Heat to simmer.
6. Add cheese slowly, small bits at a time, stirring constantly.
7. When cheese is melted and blended, add mushrooms and sautee sauce.
8. Add half of the parsley.
9. Add peas.
10. Place pasta on large platters or bowls. Place salmon on top.
11. Pour alfredo sauce over salmon and pasta. Sprinkle remaining parsley.
12. Serve with salad and warm sourdough baguette.
Asian Shrimp or Chicken Salad
Asian Shrimp or Chicken Salad
Asian Shrimp or Chicken Salad
Dressing:
1/4 cup + 2 tblsp rice wine vineger
2 cloves of garlic, pressed
1-2 tblsp sesame oil
1 tblsp sugar
1 tsp freshly grated ginger
1-2 tsp low sodium soy sauce
black or white sesame seeds
Asian Shrimp or Chicken Salad
Asian Shrimp or Chicken Salad
This recipe comes from the Brooklyn Diner, 212 W. 57th St., just west of 7th Ave, NYC, a few blocks away from Central Park South. Mark ordered it a few months ago, wrote down the ingredients and Wha La!
Ingredients:
finely chopped cabbage (bagged red & Napa)
honey peanuts
red onion finely chopped, qty to taste
snow peas
crunchies
beans
fresh mandarin oranges or tangerines
pulled chicken or shrimp
Chicken Chow Fun: With Extra Fun
Serves 4
Ingredients:
Sliced Chicken Fillets
16 oz. chow fun rice noodles (cooked 5-10 min w/oil)
4 chopped green onions
5 cloves diced garlic
Wood ear mushroom thinly sliced
Bean sprouts
Precook:
Chop chicken, green onions, onions, garlic, mushrooms, wash bean sprouts
Sauce:
4 tblsp soy sauce
4 tblsp vinegar
4 tblsp sugar
2 tblsp oyster sauce
4 tblsp water
2 tblsp black bean sauce
STEPS:
- separate cooked noodles to keep them from sticking.
- sauté garlic/onion until before onion is transparent.
- add chicken; cook thoroughly.
- add mushroom & small amount of sauce.
- mix thoroughly.
- place noodles into wok, small amount at a time.
- keep adding small amounts of sauce and mix thoroughly.
- add green onions and bean sprouts.
Shepherd's Pie Potatoes: It's a one-dish meal. Or as we like to say: a "wondershmeal"
1 large russet potato for each person.
Olive Oil.
4 tblsp milk
4 tblsp butter
1 small chopped onion
1 package frozen diced carrots/peas
5 cloves minced garlic. Can be purchased already shucked.
12 oz. hamburger, ground turkey or Impossible Burger
4 tblsp tomato paste
2 tblsp Worcestercestercestershire sauce
1 tsp thyme
1-2 cups beef or chicken broth
1-2 cups frozen peas
1. Preheat oven to 400 degrees. Scrub potatoes & prick with fork. Brush with oil. Place on baking sheet. Bake for 1 hour.
2. Sautee onion/carrot until soft. Add garlic & stir for 1 minute. Add peas.
3. Add meat and broth. Brown. Add tomato paste, Worcestercestercestershire sauce, thyme.
4. When potatoes are done, cut 1/4" slice from the top. Scoop out & put into bowl. Leave empty shells.
5. Add milk, butter, salt, potatoes. Mash
6. Place meat mix inside shells. Spread potatoes over the top.
7. Broil until potatoes are slightly browned on top.
8. Serve with green salad.