Posts tagged: Paprika

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.

Monterrey Jack White Potatoes Au Gratin

A very filling side dish. Mixing the Mexican flavors of Monterrey Jack and Paprika with a traditional French preparation of potatoes in a creamy cheese sauce.

Serves: 6

Ingredients:

4 White potatoes
1 White onion
1 1/2 to 2 cups Shredded Monterrey Jack Cheese
2 tablespoons Paprika
3 tablespoons butter
3 tablespoons flour
2 cups milk
Salt
Fresh Ground Pepper

Directions:

Preheat oven to 400 degrees.

Monterrey Jack White Potatoe Au Gratin

Monterrey Jack White Potatoe Au Gratin

Scrub and wash white potatoes. Slice two potatoes into 1/4 inch slices, a mandolin works great for this. Spray non-stick cooking spray in a large deep casserole dish and layer potatatoe slice on bottom. Season with one tablespoon each of salt, pepper and paprika. Slice onion into 1/4 in slices as well. Make a layer of these slices over the potatoes. Finally slice the remaining two potatoes into 1/4 inch slices and layer once more. Finish by seasoning with 1 tablespoon each of salt, peeper and paprika.

Monterrey Jack White Potatoe Au Gratin with Green Beans and Bacon Gravy

Monterrey Jack White Potatoe Au Gratin with Green Beans and Bacon Gravy

In a medium saucepan, melt butter over medium heat. Mix in the flour and a teaspoon of salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted and thickened, about one to two minutes. Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake for 1 and 1/2 hours.

Fresh Cinnamon Mango/Habanero Chutney

Cinnamon Mango/Habanero Chutney over Bone-In Pork Chop

Cinnamon Mango/Habanero Chutney over Bone-In Pork Chop

Rather simple recipe for a fresh habanero and mango chutney. Great on pork and most fish. Caution VERY spicy.

Ingredients:

2 cups diced Mangos (2 small)
1/2 cup chopped onion
2 Habaneros, finely chopped
1/2 cup brown sugar
1/2 cup red wine vinegar
1/2 cup dry red wine
1 tablespoon butter
1 tablespoon ground pepper
1 tablespoon kosher salt
1 tablespoon cinnamon
1 tablespoon paprika
1 tablespoons corn starch

Prep:

Cut mangos with a mango slicer, or into halves with a chef knife to either side of the seed. Use a spoon to remove the skin from the fruit. Dice mango into 1/4 to 3/8 inch squares.

Directions:

Cinnamon Mango/Habanero Chutney on Pan Fried Tilapia

Cinnamon Mango/Habanero Chutney on Pan Fried Tilapia

In a medium saucepan over medium heat, melt the butter. Add the onions and habaneros. Saute for two minutes. Add the mango, salt, pepper, cinnamon  and paprika. Saute for an additional 2 minutes. Add vinegar, wine and brown sugar sugar and bring to a boil. Cook for an additional 10-12 minutes until wine and vinegar are almost completely reduced, stirring constantly. Add corn starch and mix until well blended. Remove from the heat and cool. Store in an airtight container.

Cajun Shrimp and Rice

This dish was inspired by the dish I cooked on my profile photo shoot. I wanted to make it a little more authentic Cajun style.

Serves: 4

Ingredients:

1/2 lb Shrimp peeled, deveined and cut into 1/2 sized pieces
6 oz Boudin (Canjun style if available)
1/2 cup long grain white rice
1 bell pepper coarsely chopped
1 cup coarsely chopped onion
3-4 cloves garlic minced
1 tablespoon paprika
1 tablespoon cayenne
1 tablespoon salt
1 tablespoon course ground pepper
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoon extra virgin olive oil
2 cups chicken broth
Tabasco

Directions:

Add olive oil, minced garlic, chopped onion and bell pepper to a saute pan over medium to medium high heat. Remove boudin from casing and cut into 1/2 inch slices. Add the boudin to the saute pan with the paprika, cayenne, salt, pepper, onion and garlic powder. Saute for 5 minutes until boudin is well heated. Add rice and cook an additional 5 minutes, stirring frequently. Add broth and cook an additional 10 minutes, stirring frequently,  until rice has absorbed the broth. Added shrimp 3-5 shakes of Tabasco and cook 3 minutes more or until shrimp is cooked and has a nice pink shade.

Variants:

For a main dish, leave shrimp uncut serves 2.

Pan Fried Tilapia with Shallots and A to Z Salad

Simple and quick meal.

Ingredients:

2 6-8 ounce Tilapia fillets
2 shallots
16 asparagus stalks
2 medium zucchini
4-6 green onions
2 tablespoons pepper infused extra virgin olive oil
2 tablespoons extra virgin olive oil
1/4 cup butter
2 tablespoons salt
2 tablespoons course ground pepper
2 tablespoons paprika
1 tablespoons basil leaves
1 tablespoons ground cinnamon
1 tablespoons cayenne pepper
1 tablespoons thyme leaves
Grated Romano Cheese

Directions:

For the A to Z salad, cut asparagus in 1/2 inch lengths on the diagonal. Boil for 5 minutes or until the asparagus can easily be speared with a fork. Remove from heat and drain water. Use a vegetable peeler or mandoline to cut the zucchini into strips lengthwise. Cut green onion into 1 inch lengths. Add vegetables to a salad bowl. Add olive oil and salt and pepper to taste. Toss to mix vegetables and oil.

Pan Fried Tilapia with Shallots and A to Z Salad

Pan Fried Tilapia with Shallots and A to Z Salad

Thinly slice shallots. Add shallot slices and 2 tablespoons of pepper infused olive oil to a medium to large skillet. Over a medium heat cook shallots for 5 minutes stirring frequently.
In a small bowl, mix dry spices. Melt 1/4 cup butter. For each side of the tilapia fillets, brush with melted butter and dust with spice mixture. Lightly pat the fillet. Move the shallots to the edge of the skillet a fry the tilapia in the same skillet for 2 1/2 minutes on each side.
Serve tilapia topped with shalots. Serve A to Z salad topped with Romano cheese.

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