Archive for the ‘Recipes’ Category

Chili Rojo

Tuesday, February 15th, 2011

This is definately chili from scratch. We are going to roast the
chilis, grind the meat, and make savory stock to add layers of
flavor to this chili.
Chili Veggies
Ingredients:
6 lbs. Boneless Pork Roast
3 lbs. Diezmillo Picado (coarse ground beef)
2 lbs. Beef bones (for boiling)
1 Dried Serrano Chili
1 bunch Celery
3 medium White Onions
2 red Bell Peppers
6 whole Jalapenos
8 Roma Tomatoes
6 Pasillla Chiles
2 Cans Tomatoe Paste
2 TBSP Chili Powder
4 Bulbs Fresh Garlic Cloves
1 TBSP Cumin
1 TBSP ground Corriander
1 TSP ground Thyme
1 TSP ground Black Pepper
1 TBSP coarse Sea Salt

Directions:
Salt & pepper beef bones, roast for 1 hour at 400 degrees

Bring to a boil:
4 cups water
1 bunch celery (cut into approx. 3″ pieces)
1 white onion (coarsley chopped)
1 whole dried chili
2 whole bulbs of garlic

Meanwhile, roast chilis, tomatoes and red bell peppers. Remove
from BBQ when well roasted, place chilis & peppers in a paper bag
(this further steams them, making the skins fall off), set aside for
10-15 minutes. Puree all 3 well in a blender (small batches if you
have to) and add to a large enough oven safe roaster with a lid.


Blending the Chilis

After approx. 1 hour put roasted beef bones into boiling stock and
continue boiling.

In large skillet, brown Diezmillo Picado (coarse ground beef) then add
to roasting pan.

Meanwhile grind the pork to a coarse grind. Then brown the pork in
the same skillet.  Add to roasting pan.

Combine all ingredients in an oven safe roasting pan and bake at
350 Degrees for 1 1/2 Hours.
Our Chili Team – Jim, Mike & Dano.

Our Final Presentation-

We served the chili in red ramakins and garnished with sharp
chedder cheese, green onions and sour cream. The plated was
decorated with blue tortilla chips and green and red jalapeno peppers.

ENJOY!

Tzatziki Sauce (Cucumber Dressing)

Monday, January 31st, 2011

Ingredients:
2 Cups (16Oz.) Greek Yogurt (Greek Yogurt is much thicker)
2 Cucumbers (peeled and seeded)
1 Tbsp. Dill
Juice of 1 Lemon
2 or 3 cloves of fresh garlic finely minced

Directions:
Slice the Cucmber in half and use a spoon to scrape out all the seeds.
Slice the cucmber in strips and then crossways to make small relish like pieces.
Squeeze the juice of 1 whole lemon and remove any seeds.
In a mixing bowl combine the Greek Yogurt, Cucmber pieces, Dill, garlic and lemon juice.
Whisk and check the flavor. If it is too sour you can add a very small squeeze of honey or Agave sweetener. Sugar would also work.

Use this delicious sauce with Gyro Sandwiches or anything else you desire.

Enjoy!

Mediterranean Herb Rub

Friday, January 28th, 2011

Ingredients:
Finely grated rind of 1 orange
Finely grated rind of 1 lemon
3 garlic cloves, crushed
4 tbsp chopped fresh rosemary
2 tbsp chopped fresh sage
1 tbsp chopped fresh thyme
1 tbsp salt
2 tsp pepper
*Makes about 10 tbsp
**Try with all types of meat as well as seabass, squid and scallops. Great with vegetables too!

Directions:
Mix all ingredients together until combined.
Rub mixture into meat, poultry or seafood at least 2 hours, or up to 24 hours before cooking.
If using maximum time, add salt just before cooking.
Cover and refrigerate until needed.

Enjoy!

Ras el Hanout

Friday, January 28th, 2011

Ingredients:
2 tsp ground cumin
2 tsp ground ginger
2 tsp ground tumeric
2 tsp ground cinnamon
2 tsp ground cardamom seeds
2 tsp ground coriander seeds
2 tsp ground allspice
2 tsp saffron threads
1 tsp freshly grated nutmeg
1 tsp salt
1 tsp pepper
1/2 tsp ground cloves
*Makes about 7 tbsp
**This is a fragrant Moroccan rub, meaning ‘top of the shelf’ spices. Best with lamb, chicken or duck, as well as vegetables such as onion. sweet potato or zucchini

Directions:
Mix all ingredients until combined.
Rub the mixture into meat just before cooking.
Cover and refrigerate until required.

Enjoy!

Rose and Spice Rub

Friday, January 28th, 2011

Ingredients:
2 tbsp dried crushed rose petals
2 tbsp ground cinnamon
1 tbsp ground cardamom seeds
1 tbsp ground tumeric
1 tsp ground cloves
1 tsp freshly grated nutmeg
1 tsp pepper
*Makes about 7 tbsp
**Sweetly scented rose petals add extral flavor to this fragrant rub which is particularly good with chicken, duck and lamb.

Directions:
Mix all ingredients until thoroughly combined.
Rub mixture into meat, poultry or seafood at refrigerate at least 2 hours before needed.

Enjoy!

Star Anise and Cinnamon Rub

Friday, January 28th, 2011

Ingredients:
2 tbsp whole star anise
1 tbsp black peppercorns
2 tbsp light brown sugar
2 tsp salt
1 heaping tsp ground cinnamon
*Makes about 6 tbsp

Directions:
Put the star anise and peppercorns in an electric grinder until crushed to a coarse powder. Don’t over grind or the spices will become oily.
Stir in remaining ingredients.
Rub mixture into meat, poultry or seafood and refrigerate a few hours before cooking.

Enjoy!

Szechuan Peppercorn Rub

Friday, January 28th, 2011

Ingredients:
2 tbsp Szechuan peppercorns
2 tbsp coriander seeds
1 tsp allspice berries
1 tsp salt
*Makes about 5 tbsp

Directions:
Put szechuan peppercorns and coriander seeds in a heavy bottomed skillet and cook over medium-high heat for 2 minutes, shaking frequently.
Remove from skillet and discard any peppercorns that have blackened.
Put the toasted peppercorns and coriander seeds with allspice berries and salt in a food processor or grinder. Process until crushed to a coarse powder. Don’t grind too long or the spices will become oily.
Rub the mixture into meat, poulty or seafood.
Refrigerate until ready to cook.

Enjoy!

Cajun Blackened Spice Rub

Friday, January 28th, 2011

Ingredients:
1 tbsp cracked black peppercorns
2 tsp paprika
2 tsp garlic powder or crushed garlic
2 tsp salt
1 tsp dried thyme
1 tsp dried oregano
1 tsp mustard powder
1/2 tsp cayenne pepper
*Makes about 4 tbsp

Directions:
Mix all the ingredients until thoroughly combined.
Rub mixture into meat, poultry or seafood and refrigerate for several hours before cooking.

Enjoy!

Sweet Chili Rub

Friday, January 28th, 2011

Ingredients:
2 tbsp maple sugar or light brown sugar
2 tbsp mild or medium-hot chili powder
1 tbsp garlic powder or garlic salt
1 tbsp celery salt
1 tbsp paprika
2 tsp ground cumin
1 tsp cayenne pepper
1 tsp pepper
*Makes about 8 tbsp

Directions:
Mix all ingredients until thoroughly combined.
Rub mixture into meat, poultry or seafood several hours before cooking.
Cover and refrigerate until ready to cook.

Enjoy!

Memphis-Style Rub

Friday, January 28th, 2011

Ingredients:
4 tbsp dark brown sugar
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp celery salt
2 tbsp paprika
1 tbsp ground cumin
1 tbsp salt
2 tsp mustard powder
2 tsp dried sage
2 tsp pepper
1 tsp ground bay leaves
1 tsp cayenne pepper
*Makes about 17 tbsp

Directions:
Mix all ingredients thoroughly
Rub the mixture into meat, poultry or fish.
Coverly tightly and refrigerate for several hours or up to 24 hrs.
Leave out salt if using max time and sprinkle salt just before cooking.

Enjoy!