Posts tagged: Cayenne

Slow Cooker HOT Texas Chili

HOT Texas Chili

HOT Texas Chili

I love a great chili. I have participated in many chili cook-offs, but rarely place because I like my chili HOT. If you can’t take the heat stay out of the kitchen. The following is my basic chili recipe minus my 3 secret ingredients. When you make chili you always need to have a secret ingredient or three. I have different recipes based on the method of cooking, this one is for a 6 hour slow cooker. Of course you can substitute different chili’s and spices to taste.

I find that adding sweet tends to allow people to take the heat.

Ingredients:

  • 1 pound ground chuck (80/20), large grind preferred
  • 1 pound chorizo, large grind preferred
  • 1/2 pound diced chuck (1/4 inch cubes)
  • Chilies
    • 3 Serrano chilies, chopped
    • 4 Thai chilies, chopped
    • 2 Red Habanero, chopped
    • 3 Red Hot Holland chilies, chopped
    • 3 Red Fresno chilies, chopped
    • 1 Poblano chili, chopped
    • 2 Red Dulce Mediteraneo chilies, chopped
    • 3 Jalapeño chilies, chopped
    • 2 dried New Mexico chilies, whole
    • 2 dried Cascabel chilies, whole
  • Spices
    • 1 1/2 tablespoons Kosher or Sea Salt
    • 1 1/2 tablespoons fresh ground pepper
    • 1 1/2 tablespoon chili powder (I use my own blend)
    • 1 1/2 tablespoon ground cumin
    • 1 1/2 tablespoon ground cinnamon
    • 1 tablespoon paprika
    • 3/4 tablespoon fennel seed
    • 1/2 tablespoon ground cayenne
  • 1 medium red onion, diced
  • 1 fennel bulb, chopped
  • 8 clove garlic, minced
  • 3/4 cup light brown sugar
  • 2 cups red wine
  • 28 ounce can diced tomatoes, undrained
  • Secret ingredients 1 (H), 2 (O) and 3 (T)

Directions:

Add wine and tomatoes to slow cooker set on low. Brown chuck, chorizo and diced chuck. Add to slow cooker undrained. Mix well. Prepare onion, fennel, garlic and chilies, add and stir in to slow cooker. Add spices and mix well. At about the 2 hour mark add brown sugar and mix well. Slow cook for 6 hours on low.

Serve in deep bowl with crackers and beer.

A nice spin to this dish is to add 1/2 to 3/4 pound of diced peeled deviened shrimp in the last hour of cooking.

Stacy’s Guacamole

Guacamole isn’t my favorite dish, but people ask me to make them a batch from time to time and it is always a hit. It has a bit of a kick to it. Try it out and let me know what you think.

Ingredients:

  • 4 large Haas avocados
  • 1/2 large red onion, chopped (a white onion works well too)
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 4 cloves of garlic, chopped
  • 3 Roma tomatoes, deseeded and diced
  • 4 Serrano chili peppers, chopped
  • 2 Jalapeno chili peppers, chopped
  • 1/2 cup cilantro, chopped
  • 3 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons Cayenne pepper
  • 8 drops Tabasco sauce
  • zest and juice of 2 limes
  • 2 shots tequila
  • 1 lime wedge

Directions:

Stacy's Gaucamole

Stacy's Gaucamole

Ah, the easy part. Add peppers, bell peppers, onion, garlic in food processor. Mix until well blended. Add rest of ingredients reserving 1 shot of tequila, lime wedge and 1 teaspoon of salt. Lick the skin between your thumb and forefinger, then sprinkle salt onto the area. Using the same hand that contains the salt, hold the lime with thumb and index finger. Lick the salt, down the tequila, and bite the lime. Swish it around in your mouth for a couple of seconds and then swallow. Now mix rest of ingredients in the food processor until well blended and creamy. Serve with tortilla chips.

If there are more than one person in the kitchen, this recipe may require more tequila, salt and lime wedges.

Jucy Lucy – Texas Style

The Jucy Lucy was invented in Minneapolis, Minnesota, either at Matt’s Bar or the 5-8 Club, which location is still up for debate (see http://en.wikipedia.org/wiki/Jucy_Lucy).

A Jucy Lucy is a cheeseburger having the cheese inside the meat patty rather than on top. A piece of cheese is surrounded by raw meat and cooked until it melts, resulting in a molten core of cheese within the patty.

Serves: 8

Ingredients:

  • 1 lb ground sirloin
  • 1 lb ground pork
  • 1 lb ground bison
  • 3 tbs kosher salt
  • 3 tbs fresh ground pepper
  • 3 tbs Worcestershire sauce (Try Me – Wine & Pepper brand suggested)
  • 3 tsp dried basil
  • 2 tsp cayenne pepper
  • 2 tsp crushed red pepper
  • 1 tsp cumin seeds
  • 8 oz can tomato sauce
  • 1/3 cup brown sugar
  • 2 shots vodka (Absolut Peppar recommended)
  • 1 medium white onion finely minced
  • 4-8 finely chopped jalapenos (as needed)
  • As needed, and to taste
    • Havarati (Jalapeno or Habanero)
    • Jack (Jalapeno or Habenero)
    • Spreadable extra sharp cheddar (Black Diamond preferred)
  • 1/2 lb Cremini mushrooms, thinly sliced
  • 1/4 cup red wine
  • 1/4 red wine vinegar
  • 3 tbs butter
  • 4-6 garlic cloves, finely chopped
  • 1 head butter lettuce
  • 8 onion buns
  • 16 slices pancetta
  • garlic butter spread

Directions:

Patties

In a large mixing bowl, combine the sirloin, pork and bison. Add onion, salt, pepper, Worcestershire sauce, basil, cayenne, crushed red pepper, cumin seed, tomato sauce, brown sugar and vodka. Mix all ingredients thoroughly (I use my hands and just get dirty with this step). Once meat is well mixed, separate into 1/2 pound portions.

On wax paper take 1 portion of meat mixture and divide into equal parts and shape two patties. On 1 patty, preferably the larger of the two, add 2-3 tablespoons of cheese cut into small cubes approximately 3/8 inch  in size in the middle of the patty or spoon in spreadable cheese, leaving 3/4 to 1 inch to the edge of the patty. Top cheese with 2 tablespoons of minced jalapeno. Place the second patty on top of first patty, crimp edges with fingers and reshape into a single patty. Place a slice of pancetta on both sides of the patty.

Preheat grill to 375 degrees and cook patties 4-5 minutes per side.

Mushrooms

In a medium skillet, add butter, red wine and vinegar, over a medium/medium high heat until butter is melted. Once butter is melted, add mushrooms and garlic and saute until wine and vinegar are mostly reduced and mushrooms have softened. Remove and set aside for burgers.

Burger

Jucy Lucy - Texas Style

Jucy Lucy - Texas Style

Add garlic butter spread to both sides of buns and toast on grill for approximately 1 minute. Add grilled patty, sauteed mushrooms, a leaf of butter lettuce (cupping the rest of the burger). Let burger rest for 3-4 minutes before serving.

Another great alternative for this burger is simply serving with green chili sauce.

Latin Lamb Burgers (Sorry Lambchop)

I found this on the local newpaper’s website and couldn’t find everything it asked for. So I just put my own little twist on there.
This goes best with some roasted red potatoes just with olive oil, salt, pepper and a touch of garlic powder on the top in the oven at 350-400ish…

Ingredients:

1lb ground Lamb
1 tsp Coriander seeds
Cayenne pepper (to taste)
1 Ancho pepper dried
1 Pasilla pepper dried
1 Mexican pepper dried (you can use something different if you would like)
Olive Oil
Cotjita Cheese
4 ciabatta rolls

Directions:

Latin Lamb Burger with Roasted Red Peppers

Latin Lamb Burger with Roasted Red Peppers

Toast coriander seeds in pan. Grind and mix in with lamb and cayenne pepper. (the best tool is your hands so don’t worry about getting in there) Just practice proper food handling please! Form into patties and allow to rest for a few minutes.

Put 3/4 c water in a sauce pan along with the peppers. Boil till there is about 1/3 the water left and the peppers are soft. Put them in a blender along with the olive oil slowly added to make a thick sauce.

Spread the sauce on the ciabatta cut in half.

Grill the bread till just toasted and grill the lamb to preferred doneness.

While the bread and patties are still hot off the grill, crumble the cheese on the top.

Enjoy!

Spicy Chicken Cacciatore

This dish was inspired by Barbara Lynch. I don’t cook chicken that often but this one came out pretty good. Chef Dan made some suggestions of turning it in to a soup or stew.

Serves: 3

Ingredients:

2 lbs. Chicken Thighs (6), bonless, skinless
1 Red Bell Pepper, thinly sliced
1 Onion, thinly sliced
3 Pickled Jalapenos, thinly sliced
4  Cloves of Garlic, thinly sliced
1 lb Grape Tomatoes, quartered
2 tablespoons Extra Virgin Olive Oil
Salt
Fresh Ground Pepper
2 tablespoons Basil
2 tablespoons Cayenne Pepper
1/2 cup Dry Red Wine
1 1/2 cups of Chicken Stock
1/2 cup Flat Leaf Parsley, chopped

Directions:

Spicy Chicken Cacciatore

Spicy Chicken Cacciatore

In large skillet, over a medium-high heat olive oil. Add chicken to the skillet, season with pepper, salt, cayenne, and basil. Brown for 4 minutes. Turn chicken and season again. Brown for an additional 4 minutes, then remove to a plate. Add bell pepper, onion, jalapenos and garlic to skillet. Season with rest of cayenne, basil, salt and pepper, about  1 tablespoon of each. Reduce heat so medium-low and saute for 10 minutes, until vegetables are softened. Add wine and simmer for 5 more minutes until wine is almost completely reduced. Add the chicken stock, tomatoes to skillet and add the chicken on top of the vegetables. Cover and cook for an additional 10 minutes.

Plate the chicken and spoon the vegetables over the chicken along with some of the juice. Garnish with parsley.

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