Chili Cookoff

Time to get to work.

A little taste of what's to come...

2 Polbano Chili's (Flame Roasted, seeded & peeled)
2 Anaheim Chili's  (Flame Roasted, seeded & peeled)
2 Jalapeno Chili's  (Flame Roasted, seeded & peeled)
1 Habanero  (Flame Roasted, seeded & peeled)
2 Red Bell Peppers chopped
1 Onion chopped
1 head of garlic chopped

1 Lb of ground sirloin
1 lb of sweet italian sausage
1 lb of cubed chuck
1 lb of ground short ribs (I grind my own)

Handful of the following: Chili Pepper, Hot Paprika, Onion Powder, Garlic Powder, teaspoon of black pepper, couple pinches of salt, tablespoon of cumin & coriander

1 large bottle of lager (preferably coney island brewed)
1 cup of water
1 cup of stock
(2) 15 oz can's of san marzano tomato sauce
1 tube of tomato paste

Real simple: Sweat out all the vegetables.  Add beef in order (sirloin, cubed beef, sausage, and finally short rib).  Then add seasoning. Should begin to form a paste around vegetables.  Add tomato sauce & paste.  Mix together well. Add stock, water, and finallyl the beer.  Cover in your slow cooker or any large pot and cook it slow & low.  Cook for minimum of 2 hours or however long you like it.

Note - Chili is much better after you cool, refridge and reheat the day after.

Packs a good punch so if you're not into the heat..stay out of the kitchen;)

Enjoy!

Grilled Chicken Tacos

I decided last month to re-up my subscription to F&W.  It had been on hiatus for a couple months and unfortunately my pallet & plating was starting to slowly falter.   So after an evening trip to my local Barnes & Noble, I decided to pick up  a copy of my once favorite magazine and test out one it's newer recipe phenoms.  Back on the Mexican kick so here's to our friends at Dos Toros.

Grilled - Chicken Tacos

Ingredients

• 3 tomatoes chopped
• 3 limes juiced
• 2 pinches of Salt
• Tequila
• 4-5 medium chicken thighs
• Cap full of canola oil
• 1 jalapeno diced
• Paprika, garlic powder, cayenne pepper
• grilled or steamed tortillas

To make marinade, combine tomatoes, lime juice, jalapeno, water, salt in a blender.  Pour over chicken and refrigerate for a couple hours.  Add a little tequila for extra flavor. One marinated, season chicken with remaining spices then over medium high heat grill chicken thighs, flipping once until cooked through.  This should take about 15 minutes.  Let chicken rest for 5 minutes before slicing.  

To assemble Tacos:

In no particular order:  Chicken, chopped avocados, chopped tomato, red onion, and shredded jack cheese.  Salsa & Cilantro are optional.  Serve with grilled corn and black beans.

Enjoy!

Sunday Guacamole

I was at the store this week and picked up a couple Avocado's. I was never a fan of Avocado's growing up...but then again maybe they just weren't that common in Michigan. Today, Avocado's are one of my favorite fruits. They can go just about in anything...sandwiches, omelette's, salads, hummus, etc. But my most favorite dish for Avocados is none other than guacamole. I'm a huge spice lover so the more heat you throw in the better the guac will be. Here's my version of Sunday Guacamole!

Ingredients

• 2-3 Haas Avocado's
• Juice of half a lemon
• Extra Virgin Olive Oil
• 1 large clove of garlic minced
• 1 seeded ripe tomato diced
• 1 half diced red onion
• 1 diced jalapeno (I prefer half seeds included) or Habanero
• Sea Salt
• Fresh black & cayenne pepper
• Chopped Cilantro (optional)

Combine all ingredients in a bowl and combine. Serve with Blue chips or your chip of choice!

Enjoy!

Spicy Chicken Stir Fry w/mixed vegetables

Back on the healthy kick post Thanksgiving weekend. Hit the gym, the grocery store & now back in the kitchen. My wife has me on a strict timetable post work hours this evening so I have to make sure I'm prepped and cooked by the time she gets home. So keeping along with the Asian theme that we've seen over the last few posts, we decide to go big & bold with a Spicy Chicken stir fry with mixed vegetables and a mighty tasty sauce! A special shout goes out to my boys at Huy Fong Foods for making the most AWESOME hot sauce on the planet!

Let's start with the prep..Most important step in the meal in order to time this pefectly.

• 2 chicken breasts or a package of stir fry chicken strips rinsed and set aside in a bowl. Marinate in 3-4 tablespoons of low sodium soy sauce. I prefer Tamari.

While the chicken is marinating

• 1 large purple eggplant rough chop large pieces
• 2-3 handfuls of greenbeans trimmed
• 2 garlic cloves finely chopped
• Handful of your mushroom of choice (i prefer shitaki or white) sliced
• Handful of cashew nuts chopped

Once your veggies are prepped it's time to start cooking. If you have a Wok I suggest you use it but if not any large saute pan (preferably non stick) will do the job.

• 2 tablespoons of vegetable or canola oil over medium heat
• Pour chicken and marinade into hot pan
• Cook 5-6 minutes until tender

• Once the chicken is cooked toss in eggplant, then green beans.
• Cook for about 2-3 minutes or until green beans begin to wilt
• Add mushrooms and chopped garlic and toss for 10 seconds

Now the sauce

• 2 tablespoons of Hoisin sauce
• 2 teaspoons of sesame oil
• 1 tablespoon (or more depending on level of spice) Sriracha Sauce
• 1/4 cup of tap water
• pinch of red pepper flakes
• tablespoon of honey

Combine all ingredients over high heat until reduced.

Finally add in chopped cashews and white sesame seeds and toss for 10-15 seconds.

Serve immediately and enjoy!