merlinofchaos: (Default)
Apr. 26th, 2003 05:40 pm
LBJ’S Favorite Venison Chili

2 tbs. Veg. Oil
3 lbs. Venison (if you are not able to have venison, use hamburger - be sure to drain the excess grease)
2 Cloves garlic, finely chopped
2 Med. Onions, chopped
6 tsp. New Mexican red chili powder (OK, use whatever you have. Texas chile is very good.)
3 cans of Lone Star Beer (OK! You are not from Texas. Use your favorite beer. Oh! The recipe only calls for 2 beers, the extra is for you to drink while making the chili.)
2 chopped green chilies
1 teaspoon oregano
1 teaspoon ground cumin
2 16 oz. Cans of stewed tomatoes (diced)
Salt to taste

Extra hot additions if desired: add 2 chopped red chili pods or 2 Jalapeno peppers

Combine the venison (hamburger), oil if using venison, onions and garlic in a skillet and sear until the meat is lightly browned.

Transfer this mixture to a large pot, add the remaining ingredients, and bring to a boil. Reduce the heat and simmer for 1 hour. Stir frequently with wooden spoon. (If spoon catches fire, the chili is ready. Just kidding.)

LBJ liked it without beans (I guess you could add beans if you liked. After all, it is your chili.) accompanied by a glass of milk, and saltine crackers.

I, naturally, modified things a little partly due to what I've got on hand.

I added a can of kidney beans. That recipe makes a HUGE amount so the beans turned out to really seem like a token, not a lot of beans at all. I'd have to use two cans if I want bean chili. Of course, I'm more likely to buy regular beans and cook them rather than used canned.

I had a small can of diced green chiles; I used it instead of fresh chiles. I suspect there is a difference in flavor, but I won't be able to tell until I try this again with fresh chiles.

2 cloves of garlic didn't seem like nearly enough, so I doubled it. I'm not sure it's enough either. Since it's simmering right now, maybe i'll go add two more. =)

It seemed a little sharp in tasting, so I added a tablespoon of sugar. That took a little of the bite off, and it's not really much sugar.

I added 2 small cans of tomato paste--I like my chili thick and this would be pretty thin without it.

Lastly, the beer I chose...was Guiness.
merlinofchaos: (Default)
Apr. 16th, 2003 10:41 am
I need an interesting way to prepare pork chops. Actually I need two interesting ways.

I know one way; it's decent and I may use it, but it depends on what ideas I get. So if you can think of anything yummy, comment me with a recipe!
I made the Butter Chicken recipe on [ profile] tersa's web page. While I doubt I followed the directions perfectly, the only thing I think that's substantially different from described is that I happened to have a bag of almond flour from when I was trying to make low carb snacks (they all suck, by the way). The ingredients said that it is basically pure almonds, so I tried using htat for the almond paste. Unfortunately it wasn't really fine enough, so it didn't end up making a very good paste and made the whole dish a little gritty. I will have to try again after putting the almond flour through the paces.

Or alternately I just just get some slivered almonds and paste 'em up.

I almost forgot to say--other than the grittiness, it was delicious. It was not as good as the *good* Indian restaurants, but it was easily as good as any of the mediocre ones that are nearby. And I was able to control the spice level in half of the dish, which I made for [ profile] esmerel so that she could eat it.
Taking a cue from Alton Brown, I tried an experiment. Oh it was lovely. I got brocolli beef that tasted, to me, just like it came from a good Chinese restaurant.

I'm using my wok on my grill, where I can really put some heat under the thing. The cool thing is that with that *much* heat, it cooks very quick--I think this dish takes about 3 minutes from the time the meat hits the wok to the time it was ready.

I started with a little less than a pound of flank steak. Sliced across the grain, diagonally to make the strips a little wider.

I marinated them in the combination of a tablespoon of canola oil, a tablespoon of soy, two tablespoons of water, a tablespoon of cornstarch and a small piece of diced fresh ginger. I'd say it was probably about a teaspoon once it was diced. I left that in the fridge for several hours.

Because the wok cooks so fast, everything had to be prepped and ready to go ahead of time. Therefore, I had:

1 bowl with the meat.
1 bowl with the broccoli florets--I used two smallish stalks, I should've used 3.
1 bowl with the sauce: 2 tbs oyster sauce (I used kikkoman) 1 tbs soy, 1 tbs rice win (I used mirin because I have it), 1 tbs corn starch.
1 bowl with the flavorings: 4 or 5 cloves of garlic, which I'd run through a press. A handfull or so of sliced green onions, and more diced ginger--this is where I put too much. To get the cornstarch to fully dissolve I had to use my little hand blender.
1 bowl with the oil. I used mostly canola oil, flavored iwth some peanut oil and sesame oil.


The wok went over the grill with the most flame I could give it. I let it get hot and put the oil it. It crackled pleasantly; I waited until it quieted down and with some trepidation I put in the meat. It did not splatter all over me, but it did sizzle quite well. This is where 'stir fry' becomes important, because you must keep it moving. Cooked for about a minute and a half.

Next went in the bowl of flavorings. Stirred and cooked for 10 or 15 seconds.

Next went in the brocolli. Stirred, cooked in the remains of the oil and whatnot for about 15 seconds.

Then I added the sauce. stirred, kept cooking for another minute or so. Served.

Notes: Like real wok cooking, it does take quite a bit of oil. I will experiment to see if I can get away with less or not.

This is so quick to cook that if I prep the food ahead of time and leave it in the fridge, I could easily do this for lunch or for a fast dinner.

It's hard to feed a lot of people--I couldn't fit much more in the wok. However, it cooks so fast that I could prepare several dishes and cook them all in succession.
This recipe came pretty much straight from a can of Rosarita vegetarian refried beans.

1 cup (8 oz) refried beans
2 cups shredded cheddar
2 cups shredded monterey jack
1 small can green chiles
1 jar (16 oz) enchilada sauce
1 large can sliced black olives
1-2 handfulls of sliced green onions

for meat
1/2 lb of lean ground beef
1 tbs cumin
1 tbs chili powder
1 tsp cayenne
1 tsp salt

Combine all meat ingredients in a small saute pan and cook until done. You want the meat in pretty small chunks. Adjust spices to taste. Note that this is pretty much just basic taco filling, only without any of the subtle flavors since it's going into the chili.

Mix beans & enchilada sauce in stock pot; mix until smooth. Add shredded cheese. Sadly I have to recommend packaged shredded cheese here, beacuse it tends to melt more smoothly; if you know of a block cheddar that also melts well, please let me know =) (the jack cheeses all melt just fine though).

When that's smooth and bubbling, add the onions, olives, chilis and cooked meat mixture. Stir until smooth and serve. This stuff is quite thick, so make sure you serve it with hearty chips.

I honestly don't think I've ever made a dish that's worse for you than this one--every ingredient is pretty much fat with more fat, but we're in love with this dip.
In a saute pan, caramelize some onions with some olive oil, or at least get them near carmelization. They'll be in the pan for a while and will have time to spread their flavor to everything.

Once the onions are close to ready, take about some sliced mushrooms. Add them by handfulls to the center of the pan, saute with a little salt. Move everything to the edge of the pan, repeat until you're out of mushrooms.

Then add sliced yellow squash, again in handfulls, each with a pinch of salt, a couple generous dashes of ground cumin, and a dash of chili powder. Saute briefly--you don't want the squash to get too mushy.

This turned out a LOT better than I thought it would.

I think this would make a fantastically good burrito filling.


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