I love this chili! I’ve made it twice in the past month. It’s really good…not mouth-burningly spicy (but it has a kick), very complex and if you are not from Texas, it’s perfectly appropriate to add beans, imho. Hooray! If you want your chili all meaty and Texas-like, just increase the meat to 3 pounds and loose the beans. How you prefer your chili is between you and your kitchen, that’s what I say. This is just how I like it.
The second time I made it, I actually grabbed a boneless rib eye steak from Trader Joe’s, cubed that up and used that for the meat. I think it was about $5 and I liked that better than the $12 worth of short ribs I used originally. Go figure.
Oh and this leftover chili makes EPIC NACHOS. Seriously. Just load some tortilla chips up on a baking sheet. Scatter some spoonfuls of (warmed up) chili on top, add cheese and diced red onions and stick in a 400 degree oven until the cheese melts and the chip get a little golden. Wow. Yeah. You’re welcome.
Portland-Style Chili with Beer, Coffee & Chocolate
Adapted from a recipe in Food . . . → Read More: Not Really So Texas-Style Chili
Well, damn, where did the week go? I really meant to do this week’s French Fridays with Dorie post Thursday night. But instead, I got home from work and watched tv with jwa. Then, I was going to post this Friday night (better a little late than never, ) but once again foiled! This time by the $15 Italian appetizers + wine at Taste Unique, then by a quick stop at Whiskey Soda Lounge for a cocktail. Oops! Okay, then Saturday, I was all set to post but then there was something up with the server and I couldn’t push my photos out. Finally, Sunday, I am posting. Hooray!
These were really good! And easy to make. The dough reminded me a lot of making the gourgeres. I will say that I think I like potato-based gnocchi a little better but these were great for a cold Winter’s night (which it was last Friday, when we had them for dinner).
Things I changed/learned while making Gnocchi a la Parisienne:
1. It is impossible for me to make anything savory without onions and garlic. So, here I sauteed some shallots until they were brown and . . . → Read More: French Fridays, Uhm, Sunday, with Dorie: Gnocchi a la Parisienne
This is now my favorite Brussels Sprouts recipe ever. As a late convert to sprouts, I thought I had done almost every delicious thing with them so far — braising, roasting, shredding & tossing with tasty things, but this roasting + tossing with tasty things has them all beat!
The original recipe was for frying, but due to the other items I was making for dinner (salmon w/ a feta and artichoke topping and couscous) and the attention they would need, I opted for roasting, since I know that produces a fairly golden, crunchiness that would work just as well here. And, most importantly, I was able to just pop it in the oven, while leaving the stovetop and my hands free for other things. Yeah, it worked well.
My substitution are included below in the recipe ingredients. Originally, the dressing was chopped/minced and whisked together and anchovy fillets and serrano chili were used. I chose to utilize my food processor because I am a bit lazy. I also made just a half recipe of what’s listed below, but next time I’ll know better. Make a full recipe. It’s awesome!
Roasted Brussels Sprouts with Walnuts and Capers
Adapted from . . . → Read More: Roasted Brussels Sprouts with Walnuts and Capers
Here we are at the first French Fridays with Dorie of 2011. Paris Mushroom Soup.
Things I did differently and learned from this recipe:
1. I used 1 lb white button mushrooms and 1/2 lb portobello. This was mainly because that’s what I had at home. Also, I used 1 white onion and 1/2 red onion, for the same reason. Because of this, I imagine my soup is a little darker than the white onion/white mushroom version.
2. I took this as an opportunity to try out my Porcini Salt from Red Ridge Farms. Mmmm…that’s good.
3. This is now my favorite mushroom soup!
4. This was a great way to use up some turkey stock that I had in the freezer!
5. It’s excellent with a toasted piece of sourdough bread on top. Especially if the toasted bread has some melted mushroom brie on it. I’m just saying…
Edited to add — See all the posts for this week here: LYL: Paris Mushroom Soup.
Mushrooms starting to cook.
Mushrooms after they have released their liquid.
Porcini Salt FTW!!!
. . . → Read More: FFwD: Paris Mushroom Soup
Sometimes a person just wants a big hunk of meat, preferable still attached to a bone. Grrrrr! This is a recipe for one of those times.
I really liked the sauce, as it had a very nice, fresh flavor and not too much heat. If you want more spiciness though, you can add more jalapeno or even give it a dash or two of hot sauce. For me, though, 1/2 a jalapeno was fine.
I also chose to brine my pork chops, instead of doing the rub. I thought I’d be a bit safer with the brine, as I have been known to overcook a pork chop or two in my time. There’s a brine recipe down at the bottom of this post, feel free to use that or just skip and do the marinating rub. If you do brine though, I would just sprinkle on some of the cumin and pepper before grilling. Skip the salt.
If you want to cook on a gas grill, I’ve included those directions from the original recipe. Myself, I just used a grill pan because it was cold and rainy outside.
Grilled Monster Pork Chops with Tomatillo and Green Apple Sauce
Adapted . . . → Read More: Monster Pork Chops, Yo!