Monday, December 03, 2007
Hawaiian Chili
Ingredients:
2 lbs ground chuck/hamburger meat
1+1/2 large yellow onions (diced fine)
4 cloves garlic (minced fine)
3 (8 oz) cans of tomato sauce
1 (8 oz) can/cup water
5 tablespoons chili powder (McCormick or Safeway brand)
1 tablespoon sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon olive oil
1/2 cup frozen white corn
Directions:
Heat oil in a large saucepan/dutch oven. Saute onions and garlic until they are golden brown. Add ground beef and saute until browned. Add chili powder, cumin, salt and pepper to the meat mixture and saute for an additional minute.
Add 3 cans of tomato sauce, 1 can of water, corn and sugar. Simmer on med/low for 30 minutes to 1 hour. Add more salt/pepper/chili powder as needed.
* Optional: Add 1 can of red kidney beans (drain and rinse)
** Note: Hawaiian chili is not peppery hot and the chili powder I am recommending is very mild. You can add cayenne pepper to increase the heat of the dish if you want a spicy chili.
2 lbs ground chuck/hamburger meat
1+1/2 large yellow onions (diced fine)
4 cloves garlic (minced fine)
3 (8 oz) cans of tomato sauce
1 (8 oz) can/cup water
5 tablespoons chili powder (McCormick or Safeway brand)
1 tablespoon sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon olive oil
1/2 cup frozen white corn
Directions:
Heat oil in a large saucepan/dutch oven. Saute onions and garlic until they are golden brown. Add ground beef and saute until browned. Add chili powder, cumin, salt and pepper to the meat mixture and saute for an additional minute.
Add 3 cans of tomato sauce, 1 can of water, corn and sugar. Simmer on med/low for 30 minutes to 1 hour. Add more salt/pepper/chili powder as needed.
* Optional: Add 1 can of red kidney beans (drain and rinse)
** Note: Hawaiian chili is not peppery hot and the chili powder I am recommending is very mild. You can add cayenne pepper to increase the heat of the dish if you want a spicy chili.
Sunday, December 02, 2007
Cheesemongers Mac and Cheese
This is so obscene and wonderful. Very heavy so if making as a side dish, make your main course on the lighter side.
1 1/2 c coarsely grated Gouda (or Havarti works well too)
1 1/2 c coarsely grated Cheddar
1 1/2 c diced rindless Brie (it's easy to derind Brie if it's slightly frozen)
5 Tbsp butter Divided
1/4 c all purpose flour
2 tsp chopped fresh thyme
3/4 tsp nutmeg
4 c whole milk
1 3/4 c fresh breadcrumbs from crustless French bread
1 lb penne pasta
8 tbsp whipping cream (if making 1 day ahead)
Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to a large bowl. Set aside.
Mix all of the cheeses and set aside 1 cup for topping. Cover and chill. Melt 4 tbsp of butter in large saucepan over med heat. Add flour and still until mixture turns golden brown, about 4 min. Add cheeses and stir until melted and smooth.
Melt 1 Tbsp butter in heavy skillet over med high heat. Add breadcrumbs, toss and stir until golden brown, about 2 min. Transfer to plate.
Preheat oven to 375. Butter a 3 qt baking dish. Pour cheese mixture over pasta and toss. Place coated pasta into dish and sprinkle with reserved 1 cup of cheese and then top with breadcrumbs. Place on rimmed baking sheet and bake 20 min or until bubbly and golden.
*If made ahead cover with foil, chill. Drizzle with the cream before placing cheese and bread crumbs. Recover with foil and bake 15 min uncover and then bake for the 20 min.*
1 1/2 c coarsely grated Gouda (or Havarti works well too)
1 1/2 c coarsely grated Cheddar
1 1/2 c diced rindless Brie (it's easy to derind Brie if it's slightly frozen)
5 Tbsp butter Divided
1/4 c all purpose flour
2 tsp chopped fresh thyme
3/4 tsp nutmeg
4 c whole milk
1 3/4 c fresh breadcrumbs from crustless French bread
1 lb penne pasta
8 tbsp whipping cream (if making 1 day ahead)
Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to a large bowl. Set aside.
Mix all of the cheeses and set aside 1 cup for topping. Cover and chill. Melt 4 tbsp of butter in large saucepan over med heat. Add flour and still until mixture turns golden brown, about 4 min. Add cheeses and stir until melted and smooth.
Melt 1 Tbsp butter in heavy skillet over med high heat. Add breadcrumbs, toss and stir until golden brown, about 2 min. Transfer to plate.
Preheat oven to 375. Butter a 3 qt baking dish. Pour cheese mixture over pasta and toss. Place coated pasta into dish and sprinkle with reserved 1 cup of cheese and then top with breadcrumbs. Place on rimmed baking sheet and bake 20 min or until bubbly and golden.
*If made ahead cover with foil, chill. Drizzle with the cream before placing cheese and bread crumbs. Recover with foil and bake 15 min uncover and then bake for the 20 min.*
Herbs de Provence
3 Tbsp oregano
3 Tbsp thyme
3 Tbsp savory
2 Tbsp lavender flowers
1 tsp basil
1 tsp sage
1 tsp rosemary
Excellent seasoning for everything especially roasted veges and fish
3 Tbsp thyme
3 Tbsp savory
2 Tbsp lavender flowers
1 tsp basil
1 tsp sage
1 tsp rosemary
Excellent seasoning for everything especially roasted veges and fish
