Posts tagged: Jalapeno

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.

A Little Bit of Everything

The basis of this dish comes from my mom – “Mother Unit”. It was one of the first dishes I asked her to teach me. I’ve taken it and tweaked it over the years. If you are looking for an easy but filling comfort food meal, this is as good a place to start as any.

Ingredients:

  • 1/2 lb Ground Beef 95% lean or better
  • 1/2 lb Ground Pork
  • 1/2 lb Ground Lamb
  • 1/2 lb Ground Bison
  • 1/2 Red onion
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 2 large Jalapenos
  • 2 Carrots
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 2 10 oz cans of Cream of Mushroom
  • 3 lbs Red Potatoes “C” size
  • 2 tablespoons Kosher Salt
  • 4 tablespoons Fresh Ground Pepper
  • 6 tablespoons butter
  • 1/2 to 1 cup milk
  • Shredded Mozzarella

Directions:

Meat and vegetable mixture

Meat and vegetable mixture

Start by cutting the potatoes into 1/4″ to 1/2″ cubes. Added these to a large pot with water and boil for 45 minutes. The rest of the dish can be prepared while the potatoes boil. Chop the bell peppers and onion into 1/4″ to 1/2″ sized pieces. Cut and de-seed the jalapenos and  into 1/4″ to 1/2″ sized pieces. Peel the carrots and slice into small slices. In a seperate, small sauce pan, blanch the carrots for 3-5 minutes. In a large pan, I use a Paella pan, add the olive oil over a medium-high heat. Add carrots, onions, bell peppers and jalapenos and saute for 3 to 4 minutes. Add the beef, pork, bison, lamb, in that order separating and stirring in each for 1 to minutes before adding the next. Once all meat has been added, add 2 tablespoons of salt and pepper and one tablespoon of oregano and basil. Continue stirring and mixing until all of the  meat has been browned. Add the two cans of cream of mushroom and thoroughly mix. Let stand on heat for approximately 5 minutes, stirring occasionally. Remove to deep casserole dishes, (I have to use 2). The casserole dishes should be filled approximately 1 1/2″  deep.

Preheat oven to 350 degrees. After the potatoes have been boiled, drain and add butter cut into small pieces, 2 tablespoons of fresh ground pepper, and 1/2 cup milk. After the butter is mostly melted, use a hand mixer to mix the potatoes, add milk as necessary. Remember you can always add milk but can never take it away. I always mix in an empty sink as the hand mixer may spray some potatoes out of the pot.

Layer the top of the meat and vegetable mixture with an even layer of the mashed potatoes. Top with a layer of  Mozzarella cheese, and place in oven for 5 minutes or until cheese has melted. Remove from oven and serve.

Variations:

When fresh English Peas are in season, I will add a cup when I add the meat.

Stacys Intense Ceviche

Fresh Ingredients
Fresh Ingredients

Ceviche is one of the easiest appetizers to make. Take some seafood, throw it in some citric juices, and wait. That’s it. The acid in the citric juice actually cooks the seafood. Below, is the way I make ceviche for a party, it’s SIC.

Ingredients

1 Poblano Pepper, seeded and cut into 1″ squares
1 Green Bell Pepper, seeded and cut into 1″ squares
1 Red Bell Pepper, seeded and cut into 1″ squares
1 Orange Bell Pepper, seeded and cut into 1″ squares
1 Red Bell Pepper, seeded and cut into 1″ squares
1 cup Red Onion, cut into 1″ squares
2 Large Jalapenos, seeded and cut into 1″ squares
4 Garlic coves, minced
2 cups Mango, peeled and cut into large 3/4″ to 1″ cubes
1 lb. Shrimp, peeled and deveined
1 lb. Bay Scallops
1/2 cup sugar
1 tablespoon Pepper
1 tablespoon Sea Salt
1 tablespoon Cinnamon
1 cup Fresh Lime juice
1 cup Fresh Lemon juice
1 1/2 cup Fresh Orange juice
1/2 cup Rum

Directions:

Put everything into a gallon sized Ziploc storage bag. Close Ziploc and shake to fully mix ingredients. Remove air from Ziploc. Place Ziploc in bowl. Marinade in refrigerator  for 18-24 hours.

Use:

Stacys Intense Cheviche
Stacys Intense Ceviche

Strain juice from ingredients. It is often useful to save the juice for repackaging. Spoon ingredients in to Martini glasses and serve with a toothpick.

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