Thursday, February 7, 2008

Bacon Bison Chili

This chili is so great--especially on the second day when the flavors have time to blend. It is delicious!! Changes I made are in italics. Try with Buttermilk cornbread. Original recipe from here.


For Chili Puree:
6 Dried Ancho Chilies
5 Dried Guajillo Chilies
13 Dried Arbol Chilies
6 Cups of Water

I used 6 anchos, 6 anaheim and 3 pasilla instead- I used about 5 heaping tablespoons of the paste in chili. It does make a nice paste, not too hot.

De-stem and seed the dried chilies
Add water and dried chilies to sauce pan
Boil mixture for 5 minutes then turn off heat and cover for 30 minutes or until chilies are tender. Puree mixture with a blender until smooth then strain mixture. (I did not strain the mixture, and I might try draining water off after boiling to reduce bitterness.)

Ingredients for Chili:
Chili Puree(See Recipe above)
3 pounds bison chuck roast (I used 1 pound course ground bison meat)
1/4 pounds of pork fat (raw pork belly works well)
(I used about 5 oz uncured bacon, cooked it and used some of the bacon drippings to cook onions. I added bacon pieces to stew)

1 12 oz IPA beer (I used about 10 oz and drank the other 2:)
2 28 oz cans of whole peeled tomatoes
5 cloves garlic (I used 3)
3 tablespoons honey
1 tablespoon whole cumin seeds (I used ground for all spices)
1 tablespoon whole coriander seeds
1 teaspoon ground cinnamon
(I added 1 tsp chili powder and 1 tsp oregano)
1 diced large onion
1 large can (1lb,13 oz) of pinto beans
1 large can (1lb,13 oz) of black beans
kosher salt and black pepper to taste
1 tablespoon vegetable oil
juice of 1/2 lime
(I added about 1 cup of frozen corn kernels for a sweet crunch)
1 1/2 oz of Dark Chocolate (I used about 1 tbsp cocoa powder)

Trim bison chuck roast of fat and retain fat. Cut bison into 1/2 inch cubes. Cut bison fat and pork fat into 1/4 inch cubes. In a heavy dutch oven, add vegetable oil and heat to medium high heat. Add pork fat and bison to pot until they have given up all their fat or about 20 minutes. Remove the meat solids from the pan and throw away. Heat rendered fat to high heat. Brown each side of the bison cubes in the pan. After meat is browned, remove from the pan and save for later. Reduce heat to medium. Add diced onions and sautee until soft. Meanwhile, add coriander, cinnamon and cumin to a mortar and pestle and grind into a cohesive mixture. After the onions are soft, add diced garlic and spice mixture to the pan and sautee over medium heat for another 5 minutes. Increase temperature to high heat and add beer. Reduce by half. Meanwhile, puree one can of tomatoes until smooth. Puree the other can of tomatoes until chunky. Add the bison cubes(and liquid), honey, tomatoes, lime juice and chili puree to the pot. Simmer for 3 hours or until meat is tender. After 3 hours, add the beans and stir in dark chocolate. Simmer for another 10 minutes and then serve.

Saturday, February 2, 2008

Parmesan-Turkey Meatballs

This recipe is one of the BEST I've tasted. Thanks Maggie!!

Parmesan-Turkey Meatballs (or meatloaf!)

1 teaspoon dried minced onion
1 1/4 pounds ground turkey
1/4 cup Italian bread crumbs
1/2 cup low-fat milk
1 egg, lightly beaten
3 Tablespoons ketchup
2 Tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon ground pepper
(sometimes I shake a little worcestershire sauce to spice things up a bit)
1 jar of your favorite pasta sauce (I think I used Newman's or Classico 4 cheese marinara sauce, or something like that)

Preheat oven to 350 degrees. Spray aluminum cookie sheet with non-stick cooking spray.

In medium bowl, combine onion, turkey, bread crumbs, milk, egg, ketchup, cheese, garlic, basil, rosemary, and pepper. Blend well.

Form meatballs to desired size, and put on cookie sheet. Bake until browned and cooked through (it always seems to be different--20-30 minutes or so?)

If you do want to make meatloaf, put into loaf pan instead, and bake until browned and cooked through, 50-60 minutes.

After cooled a bit, add the pasta sauce and stir gently. ENJOY!

Cole Slaw Three Ways

These first two are from my sister:

1) Ranch-style Cole Slaw.

Thinly slice or grate (use the wide slicer on the grater if possible,
as it mangles the cabbage less) 1 small head of cabbage. Purple
cabbage makes a really pretty cole slaw. You can also grate in a
carrot for color.

In a separate bowl stir the following until smooth:

1/2 tsp tabasco sauce
1 tbsp lime juice
1 minced shallot
1/2 tsp sugar
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, minced
3/4 tsp salt
1/4 tsp pepper

If possible, let sauce sit, covered, in fridge until just before the
meal, then mix into cabbage and serve. This lets the flavors mingle
without wilting the cabbage too much.

This also works as a Ranch dressing for regular green salads or as a
dip for fresh vegetables or potato chips!

2) Southwestern-style Cole Slaw

This is a non-creamy cole slaw.

Prepare cabbage as above.

In a separate bowl or blender mix the following well:

1/4 cup lime juice
2 cloves garlic, minced
1 minced jalapeƱo
1/4 cup olive oil
1 tsp ground cumin
3/4 tsp salt (or more to taste)
1/4 tsp pepper
pinch of chile pepper to taste

Serve the same way as above. Also good on three-bean salad or green

3) Fennel and Carrot Slaw

This version has a Mediterranean twist. The olives and sundried tomato
add nice accents. Adapted from Gourmet Magazine, Feb '08.
It serves more than 4!
(Find original recipe here.)

2 medium fennel bulbs with fronds
3 carrots, peeled and coarsely grated (original recipe calls for 5)
1/4 cup spanish olives, pitted and chopped
1 tbsp lemon juice
1 tbsp balsamic vinegar
3 tbsp olive oil
1/2 tsp salt
2 tbsp chopped flat leafed parsley
6 sundried tomatoes sliced thin

Chop about 3 tbsp fronds from ends of fennel bulb and set aside.
Discard remaining stem and fronds. Chop bulb into thin pieces and
place in bowl along with grated carrot. Mix remaining ingredients
in separate bowl, except tomatoes and parsley. Add to carrot/fennel
mixture and chill for about 30 minutes. Top with remaining fennel
frond, tomatoes and parsley. Serve.