Award Winning Chili

I followed this recipe and it came out veryyyy goooood……

http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/

I followed suggestions from reviews and made some changes to the above recipe. Here are the changes made:

1) I used 4-5 hot italian sausages (uncooked) for sausage. Opened them up to get the ground meat inside. Mixed this with ground beef and cooked together as explained in the recipe

2) 4 (15 oz) cans chili beans in sauce, NOT drained.

3) I omitted the celery and tabasco sauce,

4) 1 jalapeno instead of chile peppers,

5) I made fresh bacon with thick cut strips and made pieces from it,

6) 1 cup of beer

7) Instead of using 2 (28oz) cans of diced tomatoes with juice, I used 3 (14 1/2 oz) can of diced tomatoes and 1 (14 1/2 oz) can of diced tomatoes with basil/oregano/garlic.

8) I cooked this in a slow cooker for 8-10 hours. We can refrigerate or freeze it, and reheat as well.

Toppings (optional) – Cheddar cheese shredded, Sour Cream, Green onions chopped, cilantro chopped, jalapenos chopped etc.

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Priti’s Awesome Kali Chicken

Ingredients for marinating chicken

1. Whole cut up chicken (1 chicken) cleaned, washed and drained (you can also wash with vinegar, before washing with water, to make it smell better)
2. Yogurt – Half Cup
3. Make a paste with Garlic (10 cloves), Green chili (3-4), black pepper (10-15), Black Jeera (1/2 tsp)
(You can make this paste and store in fridge for couple of days)
4. Ground black pepper – 1 tsp
5. Ground White pepper – 1 tsp
6. Red whole pepper – 2 or 3
7. Oil – 1 tsp (Olive, Canola, Vegetable oil etc is fine)
8. Turmeric powder – 1/4 tsp
9. Salt – as needed

Marinate washed and drained Chicken with ingredients above and leave it for an hour. (Sometimes I don’t get this much time, and I just do 15 mts, and still tastes good)

Heat some ghee (about 2 tbsp) in a pan and shallow fry the chicken. You can mix and turn in between for it to cook evenly. Take it out when it starts to brown. I usually see this as the chicken getting almost cooked, and getting firm.. so that it will stay nice and tasty when added to the gravy.

Ingredients for Gravy

Fennel Seeds – 20
Bay leaves – 4 one inch pieces
Cinnamon stick – 4-5 one inch sticks
Chopped yellow onion – 2 cups
Chopped tomatoes – 1 big tomato
Red chili powder – 1 tsp (reduce if you think it is getting more spicy)
Honey – 1 tsp
Garam masala – 1 tsp
Coriander powder – 1 tbsp

Heat a pan with little oil. Put fennel seeds, bay leaves and cinnamon sticks let it be fry.
Then sauté chopped onions till it is slightly brown
Add chopped tomatoes and saute/fry again until it forms a nice sautéed mixture.
Add some salt for this mixture only.
Add red chili powder, Coriander powder and sauté for some more time.
Add prepared chicken to it, and mix well and cook on medium heat until chicken is tender.
Make a nut paste with milk (I used an equal mix of almond (10), walnut(10) and pistachio(10). You can just use cashews if that is easier).
Add the nut paste to chicken.
Stir 2-3 minutes for it to mix well.
Add water for gravy for the consistency you like. I like it little thick like butter chicken etc.
Garnish with 1 tsp honey & gram masala.

Goes well with Ghee rice, Pulav, Chapathi, Nan etc.

Priti’s Yummy Chilli Chicken

Ingredients

  • Chicken tenderloin – 3 pounds
  • Veggies for the Sauce:
    • Celery Chopped – 2-3 Sticks
    • Green  and Red Pepper chopped – 1 cup
    • Chopped Jalapeno – 2-3
  • Sauce
    • Tomato sauce (canned is OK too) – .5 cup
    • vinegar -1tspn
    • Maggi masala chili sauce – 2tbspn,
    • Ketchup – 2tbspn
    • Miracle Manchurian Mix from Indian Store – 1 tbspn
    • MSG – 2-3 pinches
    • Red chilli pwdr – to your taste
    • Chicken Broth – just enough to make the sauce to your desired consistency.
Note: Some ingredients are listed in the directions, and not in the ingredients list above. Also, add spices/chilli for your desired taste.  MSG is optional, but helps with the taste. This dish can also be made with Cauliflower or fish(tilapia).

Directions:

Wash chicken and get all the water out with a paper towel.  Use a meat mallet and tenderize chicken, and cut into small pieces. Keep aside.

Marinate chicken for 0.5 – 3hrs or overnight in a ziploc bag with: ginger-garlic paste, green chili sauce (or green chili), soy sauce, korean hot sauce, red chili powder, Kashmiri Chili (for color), black pepper, Corn flour (3 tbsp), wheat flour (1 tbsp), Korean pancake mix (1 tbsp – Optional), MSG, Vinegar – 1tsp, and Salt.

Fry the marinated chicken in Canola/Vegetable Oil, and keep it aside. You can freeze this for later use as well.

Saute 1 med sized onion chopped fine in canola or vegetable oil till it is light brown.  Add 2 tbsp of Chopped Ginger/Garlic, and saute for a minute. Add  1 cup of Chopped green onion and saute again for a minute. Add all veggies listed above for sauce. Saute it for couple of minutes until the veggies softens. Add all ingredients listed in the sauce section above and let it boil for few minutes to get it all blend well. Mix 1 tspn of corn starch with water, and add to the sauce (helps to thicken sauce).  Add Fried chicken to the sauce and blend it well for 2-3 minutes.

Garnish with sesame oil and cilantro (Optional).

Enjoy with rice, fried rice, chapati or nan…..

Chateaubriand – Beef Tenderloin

  • 1 beef tenderloin trimmed/peeled – approx. 4-5 lb
    •   ( I like the one from Costco, and it costs less than regular stores. If you are buying non-trimmed version, trim it before using. There are several you tube videos showing this)
  • Basting Oil with herbs in it (I used Wegman’s basting oil) – 4 tbsp
  • Garlic 6pods – cut in half
  • Kosher Salt
  • Ground black pepper
  • 8 shallots, cut lengthwise into two or four pieces

For Sauce

  • 1 cup dry red wine
  • Brown Gravy mix – 2 -3 tsp
  • Water – as needed
  • 2 teaspoons dried tarragon (1 tablespoon fresh) – Optional

Clean & Wipe meat. If tenderloin is long, cut it into two pieces. I like to keep between 6-8inches. Some people argue that you should not wash meat with water, and should just wipe it out with a paper towel. Use your judgement on this… 🙂

Tie it up with butcher’s twine, so that it holds together while pan searing and cooking. http://www.foodrepublic.com/2013/11/06/why-do-you-tie-a-roast/

Just before cooking, sprinkle and coat meat with  Cracked pepper and Kosher salt generously. Don’t do this in advance as meat will get soggy.

Pan Sear meat in Basting Oil, shallots and garlic on all sides as shown in video starting at 5mts. Just to get it brown and sealed. If you have more pieces of tenderloin, use a separate dish for each. Save this pan for later for making sauce. It help with all the juices from the meat.

Heat oven to 400F. Take a dish for roasting meat, put couple of pieces of butter in it, and put it in the oven, so that to will be hot when you add meat to it. Don’t leave it for too long as butter will start getting burnt. I usually put this in the oven few minutes before pan searing will finish. Also, if you have more pieces of tenderloin, take multiple dishes.. so that you won’t overcrowd it.

Transfer meat to the dish(s) in the oven and let it roast at 400F. Cook until an instant-read thermometer registers temperature according to your doneness preference. See list below.

When it is done take it out of the oven and cover the beef in the foil that lines the dish and let it  rest it for 8-10 minutes.

Make sauce:

While the beef roasts, heat up the skillet with juice, shallots and garlic, we used for pan searing over medium heat. If you used multiple skillets, transfer juices to a single one.  Add 1 cup of wine and let it boil stirring often, to reduce to half  over medium-high heat. Add the beef broth or water, brown gravy mix, and reduce the heat to low. Stir and make sure it gets to a desired consistency. If it is too thin or thick, add wine/broth or grave mix to change it your desired consistency. Unwrap the tenderloin and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper.  (Note: You can add chopped Rosemary or Tarragon to this while boiling. I haven’t tried these herbs yet)

Serving: Slice the meat and serve with the sauce.

Note: Will take pictures next time i make it, and attach here.

Meat cooking temperatures

Rare:  120-130 °F (50-55 °C) Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting

Medium-rare: 130-140 °F (55-60 °C) Internal appearance lighter red; very moist with warm juices. Approximate cooking and resting time: 25-30 min./lb.. plus 8-10 min. resting

Medium (with a touch of pink): 140-150 °F (60-65 °C) Internal appearance pink red color; moist with clear pink juice. Approximate cooking and resting time: 30-35 min./lb. plus 8-10 min. resting

Well-done: 150-165 °F (65-75 °C) Internal appearance no pink or red, slightly moist with clear juices

Watched multiple you tube videos on this to understand the recipe. I usually watch/read multiple recipes available when I want to try a new dish, and then use those ideas, to come up with a version that our family will like. Adding the one I liked most here:  https://www.youtube.com/watch?v=xeO0tdKBAag 

Simple Pulissery (Yogurt/Curd Curry)

Ingredients:

  1. Thick Yougurt (Curd) – 4 cups
  2. Water – 1/2 cup
  3. Turmeric powder – 1/4 tsp
  4. Fenugreek Powder – 1/8 tsp (Half of turmeric)
  5. Green Chilli – 1-2 (to your taste)
  6. Cumin seeds (powdered) –  1/4 tsp
  7. Fenugreek Seeds  – 10
  8. Mustard seeds – 1/2 tsp
  9. Curry Leaf – 5-6
  10. Dry red chilli (Dried Cayenne Pepper) – 2  (cut in 2-3 pieces)
photo (11)

“Homemade Yogurt preferred.

If that is not available, buy pre-made from Indian store”

Preparation:

In a blender, mix/grind ingredients 1-6.

Heat up a pot, turn the flame to medium-high. Add 2-3 tsp of oil. Add fenugreek seeds. When it is golden, add mustard.  When mustard splutters, add dry red chilli pieces and curry leaves.

Switch off the stove, and take the pot out of the stove for some time  for it to cool down. (If you add yogurt mix  immediately when the pot is hot, the curd will start separating.)

Add yogurt mix from step 1 to the pot, bring it to the stove and switch on the stove in low heat. At this point, stay with the pot, and make sure the curd mixture just gets warm. Mix it in between so that it gets heated evenly. Switch it off when it is lukewarm, and keep it away from stove or any source of high heat. High heat can change the consistency of  curry. So, be careful as mentioned in this step.

 

 

 

 

 

 

Roast Beef in a CrockPot

One 3-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
3 medium carrots, cut into 2-inch pieces

1 medium size Poatato
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
5 cloves garlic, mashed
2 tablespoons tomato paste
3/4 cup red wine
1.5 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme

2 tbl spoon dried chives pieces
1/2 teaspoon ground allspice

1 Sprig Rosemary
1/2 cup loosely packed parsley leaves, chopped

Sprinkle the roast all over with salt and  pepper to your taste. Sprinkle/Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.

Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it’s OK if there are some lumps). Add the beef broth, bay leaves, thyme, chives, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.

Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.

Remove the roast from crockpot and let rest for a few minutes. Discard any herb stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

Creamy Tortellini, Spinach and Chicken Soup

1 medium yellow onion, diced
1/3 cup all purpose flour
1 Tbsp dried basil
2 cloves of garlic, minced
2 Tbsp tomato paste
3 Tbsp olive oil
4 cups chicken broth
2 (14.5 oz) cans petite diced tomatoes
1 to 1 1/2 lbs boneless, skinless chicken thighs
1 tsp salt
1/2 tsp pepper
4 cups frozen cheese tortellini (or you can use fresh)
3 cups packed spinach (you can definitely add more than this if you want)
1/2 cup Parmesan cheese
1 cup heavy cream or 1 cup half and half

1. In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste and drizzle with olive oil. Microwave for 5 minutes, stirring every 90 seconds or so. (The mixture will be pasty and look weird but don’t worry it will all be okay in the end). Add the mixture to the slow cooker.
2. Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender).
3. Remove the lid and add in tortellini and spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold).
4. Use a fork to remove the chicken out of the slow cooker. On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the slow cooker. Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are cooked through.

Thanks to http://www.365daysofcrockpot.com/2014/11/slow-cooker-tortellini-spinach-soup.html

Roasted Red Pepper dip

3 RED bell peppers, roasted, skinned and diced to small pieces.
3/4 pound shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
4 tablespoon minced onion (red onion will be better)
4 clove garlic, minced
2 tablespoons prepared Dijon-style mustard

For roasting bell peppers:
Preheat oven to 400 degrees. Line a baking sheet with foil. Lay peppers on their sides on the foil, stems pointing sideways.
Put baking sheet in oven and allow peppers to roast for 20 minutes. Remove baking sheet. Using tongs, give the peppers a half turn, then place back in the oven for another 20 minutes.
Check to make sure peppers have fully roasted. The skin should be charred and soft, and the peppers should look slightly collapsed. If they don’t look ready, let them roast for a few more minutes. When they’re done, remove baking sheet from oven.
Take it outside and cover with foil and wait 10 mts to cool that down. Now peel skin and any charred parts.

Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

Tip: goes great with Pretzel thins, or Pita chips.

Synda’s baked potatoes with cheese

Red Potatoes (medium sized) – 6
Bread crumbs – plain bread crumbs works fine too – 1/2 cup
French’s Fried Onions powdered – one cup-
Salt and Pepper – to taste
Thyme Shredded – 1 teaspoon
Parmesan cheese – 1 cup
Olive Oil as needed to mix the above together (3 tbspn?)

Cut potatoes in small pieces.
Mix all ingredients together in a large bowl, except cheese.
Put potatoes in the bowl and mix thoroughly
Put potatoes on a baking pan and sprinkle cheese on top
Bake at 450degrees for 20 – 25 minutes or until golden brown

Some Thanksgiving recipes

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Appetizers:
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Sugared pecans:
1 egg white
1 tablespoon water
1 pound pecans
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt

1. Preheat oven to 250 degrees F (120 degrees C).
2. In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
3. Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.

Spicy corn bread (Mexican Style):

2 eggs
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
2. In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
3. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
4. Bake for 30 to 35 minutes until center is set and top is golden brown.

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Main
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Good Eats Turkey:

Thank you Alton Brown for this wonderful recipe. I was proud to try it this year. BTW I also work for Food Network 🙂

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
Some useful tips from reviewers I used:
– You can stuff inside of the bird with an onion, garlic head and lemon. And brushed the skin with melted butter. It was superb.
– Check Alton’s Turkey Carving tips which made that part come off much easier.
– I’ve always done a 22-25lb bird for the extended family. As far as time goes, the key is using the thermometer to watch for the temp, I usually hit the 161 degree mark somewhere around 3 hours at the 350, so 30 min at 500 and 3 hrs (give or take a few minutes) at 350.

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Dessert
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