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1

Food and Drink / Chili!

« on: January 26, 2006, 10:52:52 am »

Well, Graeme requested that I come up with a recipe for "ass burnin" chili.  The one I made tonight can be considered that!

What you need (remember you can change the portions proportionally if wanting to make less or more)

2lbs of Lean Ground beef
1/4 cup of garlic
3 Poblano peppers
8 oz can of Chipolte peppers
1 White Onion (I also threw in half of a yellow, because I wanted to get rid of it)
Vegtable Oil
8 cans of diced tomates (diced tomatos in puree for a thicker chili)
1/2 tablespoon Beef Boillon (sp? lol)
2 bell peppers (I did red and green for color...or colour as you guys say!)
5-6 dried chili peppers (if fresh, probably should deseed atleast half of them)
And a couple of bock beers!

Ok now for the chili powder

2 tablespoons of oregano
1 tablespoon of nutmeg
1 tablespoon of dry mustard powder
1/2 tablespoon of cinnamon powder
1 tablespoon of black pepper
and salt if you like.

First brown the ground beef, drain and press the grease out.
While its cooking start chopping the peppers up.  I used a food processor to get a finer chop.  You don't want a whole lot of big chuncks in it, so if cutting by hand, chop it fine!

Once its done, get the pot you are going to cook the chili in and put just enough of the vegtable oil to cover the bottom and cook the peppers and onions a couple minutes.

Once done, add the tomatos, ground beef, garlic and chili powder. You can also put the dried chili's and beef boillon in. If its a little on the thick side, you can add a little water to thin it some.  But not too much, remember you gotta but some beer in it!

Now, just let it simmer, stir every 15 minutes and check the tomatos.  Once they are soft add the beer and let it warm a couple of minutes and your done!

If you really wanna burn your ass, get some powdered cayenne pepper and add it too taste.



Good Luck!

2

Food and Drink / Crawfish Etouffee

« on: January 24, 2006, 05:27:12 am »

My dad and I made this yesterday. It came out pretty good. The portions of each item are not exact, you just kind of throw it together and add stuff if you see fit.

You need:

1/2 stick of butter
1/4 cup of flower
1 Cup of Celery, chopped
1 Cup of bell pepper, chopped
1 Cup of Yellow onion, chopped
Salt and Pepper
Cayenne Pepper Powder
2 teaspoons of minced Garlic
1 teaspoon of lemon juice
1 lb of Crawfish (or shrimp, or sausage)
Parsley (mostly for looks)
a few cups of water
and white rice.

What you do is melt the butter in a pot.  Once it is melted dump in the flour.  This is what they call the "roux".  You want it on moderate heat while doing this.  It takes about 10-15 minutes to get it a nice medium brown color.  You have to constantly stir it so that it doesn't burn.

Once the roux is done add the celery, onion, bell pepper, garlic, cayenne powder, lemon juice, about a cup of water, salt and pepper.  Add the salt, pepper, and cayenne powder to your preference. Keep it on medium heat,uncovered, stirring occasionally.  When I did it, i kept a cup of water near by to help thin it out while it was cooking.  It should probably take 15 minutes or so if on moderate heat. Once the celery, onion and bell pepper are tender, put in the crawfish and cook for about 5 minutes.

Now all you do is take the etouffee and put it on top of white rice and its ready to go!  Remember if you like more onion, or something add it.  The portions don't have to be exact