Overachiever's Chili

Overachiever's Chili

 

Meat & Rub:

4.5 lbs. of stew meat - about 1" cubes

1 T. black pepper

1 t. cinnamon

2 t. cocoa

3 T. garlic powder

2 T. dried cilantro

1 t. cumin

1 T. paprika

3 T. chili powder

4 T. salt

Mix all spices in a gallon ziploc bag. Add chunks of raw meat and shake until coated. Marinate in refrigerator overnight.

Tomato Base:

(3) 14.5 oz. cans diced tomatoes, drained

(1) 11 oz. can chipotles in adobo sauce

Pepper Base:

6 oz. dried mild anaheim peppers

2 oz. dried hot anaheim peppers

1 1/2 large yellow onions, quartered

1/2 c. balsamic vinegar

1/4 c. cider vinegar

1/2 c. brown sugar

8-10 T. minced garlic

2 bottles beer (Killians Red, Murphy's Stout, or Black Butte Porter recommended) 

 

Place all in a large pot. Add enough water to cover all. Boil until soft...45-60 minutes. Cool. Process until liquefied. Strain through a fine sieve. Set liquid aside. Discard pulp and seeds.
 

Other Stuff:

2 large jalepenos

1/2 large yellow onion

1 large red bell pepper

1 large orange bell pepper

1 large yellow bell pepper

2 T. garlic

Dice all veggies then saute in oil or bacon grease on high until very soft and slightly charred.

Remove marinated beef from fridge and chop coarsely in food processor. Brown meat on high in oil or bacon grease.

In chili pot, combine:

Tomato base

Pepper base

Sauted veggies

Browned beef

(3) 15 oz. cans beans, drained (1 white, 1 black, 1 pinto recommended)

Refrigerate overnight. Cook over low heat for 3-5 hours before serving. 

Chipotle-Lime-Avocado Dip

Chipotle-Lime-Avocado Dip

I originally whipped this up to accompany some roasted veggies for Girl's Night Out (asparagus, potatoes, yellow squash, carrots, sweet peppers, onions, sweet potato, and cauliflower), but subsequently found additional uses for it, as I'm sure you will too!

Blend in food processor until smooth:
1 lg. avocado, flesh only
3/4 c. real mayo
2 T. lime juice
2 T. white wine vinegar
3 T. Splenda
2-3 T. diced chipotle peppers (my new favorite is La Costena, pictured)

Chill and serve as a dip for fresh or roasted veggies, salt n pepper kettle chips, or as a garnish for any meat, quesadilla, or omelet!

"I Didn't Hate It" Shortbread Bites

“I Didn't Hate It” Bites

 

This little treasure is named after the rather tepid review I received from a party guest.  This was, perhaps, high praise considering the source.  After all, this same guest, while enjoying dinner at an exclusive LA restaurant, was approached by the owner himself - none other than Wolfgang Puck - and asked his opinion of the new dessert he was sampling.  His response?  "Tastes like fruity pebbles!"  Though my friend considered this a compliment, the consternation on Mr. Puck's face indicated that he did NOT. 

 

Given that my other 11 guest were quite pleased by the complementary flavors in this concoction of mine, I am publishing it anyway!

Base: Mary Stiger's Sugar Cookies
Cream together:
1/2 c. butter, softened
1/2 c. sugar
1/4 c. vinegar
1/4 t. baking soda

Blend in:
3/4 c. flour

Drop tiny rounds (scant 1/2") of dough onto baking sheet.  Flatten with the bottom of a glass that has been moistened and dipped in sugar.  Bake at 350 degrees for 8-9 minutes.  Cool.


Spread: Lemon-Infused Goat Cheese
Cream together
4 oz. goat cheese
Juice of 1/2 lemon
2 T. Splenda

Spread on 16 of the cooled cookies


Topping: Basil & Strawberries
Layer on top of goat cheese:
Fresh Basil leaf
Strawberry slices

Banana Slush Punch

Banana Slush Punch

(24) 8 oz. servings

 

 

SIMPLE SYRUP - In a medium pot, bring to boil:
3 c. water
3 c. sugar

Let cool.

BANANA MUSH - In food processor, blend together:
4 ripe bananas
1/4 c. lemon juice
1/2 c. orange juice

In a gallon ziplock bag, combine and freeze:
Simple syrup (above)
Banana mush (above)
(1) 46 oz. can pineapple juice

Remove from freezer 3 hours before serving.  When ready to serve, add partially thawed slush and 3 qts. Sprite (or Sprite Zero for a lower-sugar option) to punch bowl.

If you're so inclined, feel free to add a shot of Malibu to each serving!

Pot Pie w/ Leeks & Wild Shrooms

Pot Pie w/ Leeks & Wild Shrooms

 

Layer the following in a 9x13 casserole dish:

Layer 1:
1 c. frozen corn
1.c. frozen green beans

Layer 2: tender sautéed vegetables
2 T. butter
2 T. oil
1 c. finely diced carrots
2 large leeks, sliced
2 bunches green onions, diced

Layer 3: sautéed shrooms
4 T. butter
4 T. oil
5-6 c. wild mushrooms - any combination of portabello, porcini, shitake, etc.)

Layer 4:
2 chicken breasts, fried in butter and oil until nearly done, then shredded or diced

Layer 5: cream sauce
1/2 c. butter, melted in saucepan, then whisk in
4-5 T. flour
4 chicken bouillon cubes
1 qt. heavy cream
1 T. cracked pepper
1 t. sage
1 t. tarragon

Layer 6: crust
Use your favorite pie crust

Brush with melted butter.  Bake at 350 for 20-25 minutes or until crust is flaky and golden brown.

Herbed Greens w/ Grapeseed Dressing

Herbed Greens w/ Grapeseed Dressing

Serves 6

2 heads Butter lettuce

1 head Red leaf lettuce
1-2 handfuls Sweet pea shoots

3-4 T. Fresh dill
3-4 T. Fresh tarragon

Grapeseed Dressing:

1/4 c. apple cider vinegar

3-4 T. key lime juice

1 t. cracked pepper

1 T. spicy brown mustard

3/4 c. grapeseed oil

Gently pat greens dry.  I sprinkle my greens with a light dusting of Sweet N Low.  It's a little trick I learned from my Grandma, so if you have no objections to synthetic sweeteners, give it a try.

Just before serving, toss greens with dressing.

Jumbo Gumbo

Jumbo Gumbo

This ginormous pot of gumbo will feed a hungry crowd of about 15-20 and a less ravenous group of about 25-30.  The version below is thick and only moderately spicy but I offer suggestions for intensifying the heat at the end of the post, and unless you are averse to spice, I strongly recommend using the full dose!

 

Dice and saute in a large pot:

3/4 c. very hot oil

3 large yellow onions

3 bell peppers (any color will do - I used 1 each of green, red, orange)

4 stalks celery

2 carrots

6 cloves garlic

 

Cook until tender, about 20-30 minutes.

 

While the veggies are tenderizing, make a roux.  In a Dutch oven over medium high heat, combine:

1 c. high quality oil

1 c. flour

 

Stir frequently with a wooden spoon until mixture reaches the consistency and color of peanut butter.  Set aside.

 

When the veggies are tender, add and blend:

3/4 c. liquid smoke
5 T. paprika

4 T. Cajun spice (I used Luzianne)

2 capfuls of Zatarains Crab & Shrimp boil

5 c. broth (I used homemade turkey broth b/c it's what I had on hand)

4 cans diced fire-roasted tomatoes

2 large cans tomato sauce

2 bottles of dark beer (I used New Belgium Abbey, but a hearty milk stout or porter would be awesome too!)

4 heaping T. beef base

4 c. uncooked brown rice

 

Cover tightly and leave over medium-low heat for about 30 minutes, until rice is tender.

 

About 10 minutes before serving, add:

2 lbs. sliced smoked sausage and/or andouille

2 lbs. fresh, raw shrimp (20-count)

 

Serving Suggestions: pairs perfectly with Cornbread Everybody Likes and this Asparagus Salad.

 

**To upgrade to the level of heat a valid Cajun dish requires, I suggest adding another 3-5 T. of Cajun spice, and another 1-2 capfuls of Shrimp N Crab boil.

Asparagus Salad

Asparagus Salad

A bright and lively flavor combination that works especially well alongside a spicy main course.

 

2 lbs. chopped, blanched asparagus (1" pieces), cooled

 

In a food processor, thoroughly blend the following:

3 T. spicy brown mustard

3 T. freshly chopped basil

1/4 c. honey

1/3 c. balsamic vinegar

1/3 c. grapeseed oil

 

Pour dressing over cooled asparagus and marinate in the refrigerator for 1-3 hours.

 

Toss in a large serving bowl:

5 oz. arugula, torn into bite-size pieces

2 bunches cilantro, leaves removed and coarsely chopped

5 packets Sweet N Low

 

Just before serving, add asparagus and dressing/marinade over the greens.  Toss and serve.

Glorified BLT

Glorified BLT

 

 

In my latest experiment with the classic BLT, I substituted Bacon Jam for the bacon, and a combination of Arugula and Cilantro for the lettuce.

 

I piled it high on a croissant  slathered with real mayo and a slice of tomato, and BAM!  A superb, flavor-packed rendition of  an all-time favorite!

Bacon Jam

Bacon Jam

An accompaniment for just about anything from pork tenderloin to ice cream.  No really.

1 1/2 lbs. bacon

2 large yellow onions, thinly sliced

4 T. vegetable oil

1/4 c. balsamic vinegar

3 T. liquid smoke

1/3 c. brown sugar

1/2 c. water

Cook bacon until tender-crisp (either bake at 350, or dice and brown in skillet).  Remove from grease to drain on paper towels until ready to use.

Heat oil in a skillet.  When very hot, add onionsand saute on high until caramelized (20-30 minutes), stirring often.  To caramelized onions, add the vinegar, liquid smoke, and brown sugar.  Stir until well-blended.  Add water, stir, boil until water evaporates.

 

Stir in bacon, and wah-lah!  Bacon Jam, at your service.

 

USE: in an omelet with gruyere cheese

 

USE: on a croissant with lettuce and tomato for a very special BJLT

 

USE: as a topping for mashed potatoes

 

USE: as a side on a charcuterie tray

 

You get the idea...

Olive & Oak

I made my first visit to Olive & Oak in Webster Groves last night.  As y'all know by now, I love food.  I'm not picky, but I'm not easily "wowed" either.  Olive & Oak's Pork Belly appetizer plate wowed me. 

 

The Riverfront Times published a review back in May predicting them as a frontrunner for Best New Restaurant in 2016.  Read their full review here. 

 

Watermelon Margaritas

Watermelon Margaritas

8 servings

 

1/2 large watermelon

3/4 c. lime juice

2 1/2 c. tequila

1/3 c. triple sec

2 c. simple syrup

 

Simple Syrup:  add 2 c. sugar to 2 c. water and bring to a boil until dissolved.  Cool to room temperature.

 

Puree chunks of watermelon in food processor.  Add remaining ingredients and freeze in covered pitcher or in gallon baggies.

 

Remove from freezer about 30 minutes before serving.  These are delicious and perfect for a hot, humid St. Louis summer evening!

 

NOTE: If you prefer your margaritas less slushy, freeze the watermelon ahead of time,  Just before serving, puree the frozen melon and add liquors and syrup.  It will be very cold but not as slushy.