Weekly Cooking (and related issues) Thread

[Jamestown1630]

Last weekend, I found one of Chef John's new posts, where he did a 'Green Gazpacho'; I thought it might be interesting to those of you who have gardens and access to lots of fresh herbs – it looks like a delightful Summer first course, or accompaniment to a light sandwich for lunch.

On his blog, the Chef says that he wanted to call it “Burrata in a Swamp,”; but he says that the 'swamp' bit didn't pass the 'wife test' – so, Green Gazpacho it is. Here is his video of technique, and the ingredients and measurements are on his blog:

https://www.youtube.com/watch?v=5XpRlm45AeU

Burrata cheese is something that I wasn't familiar with, and am not sure that I can find in our local stores; but if you're up for a project, here are instructions on making your own (I'm thinking you could just put a little scoop of fresh mozzarella in, or even a bit of Boursin; but I know that there are some experimentalists among us :-):

http://www.foodrepublic.com/2014/04/29/you-can-totally-do-this-how-to-make-burrata/

We usually make all-meat chili using the Wick Fowler's mix; but last weekend we didn't have any, so we tried making our own from scratch. We used this recipe, to which my 'hot peppa' husband added more chili powder, and cayenne:

http://www.tasteofhome.com/recipes/no-bean-chili

I thought it was very good, but my husband thought it was missing something (of course, being on the low-carb thing, we didn't use Masa.)

I'm wondering if Freepers have any good chili recipes to share - just basic, no contest secrets required, and Masa and beans are OK - but No Fights! over what constitutes 'Real Chili' (which can get as contentious as politics :-)

-JT

[Jamestown1630]

This week, a very fresh summer “soup” - and a call for Chili recipes!

(This is my first post after switching to Linux - big learning curve, and hope everything comes through!)

If you would like to be on or off of this weekly cooking ping-list, please send a private message.

-JT

[trisham]

I can’t eat chili at this time of year! Too hot. :)

[SkyDancer]

Some bean and rice with chili? That lasagna recipe was great, served twelve.

[Jamestown1630]

But that’s the reason so many cultures in hot climates have developed spicy cuisines: makes you sweat, while releasing happy brain-chems :-)

-JT

[trisham]

I hate to sweat. :)

[Jamestown1630]

You don’t sweat. You’re a lady, and you Perspire.

-JT

[trisham]

Thank you. :)

[JoeProBono]

[Jamestown1630]

LOL!

[TomGuy]

A well-know soup brand used to have a gazpacho soup occasionally.

I would open a can in a large pan. I would use the emptied can to measure a full can of minute rice and a full can of cooked ground beef to add to the soup. Medium heat until the rice was tender.

It made a good flavored ‘Hispanic rice’ meal.

[loungitude]

sweat, while releasing happy brain-chems

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++=

I have developed a love for nuclear-hot foods for just that reason - not the sweat, but the good feeling after eating it.

[Liz]

This is the actor's hometown chili featured on a public TV station.....ing cooked in stages.

James Garner's Oklahoma Chili

METHOD Brown lightly in skillet 3 lb grnd chuck, 1/4 lb margarine; transfer to deep pot and hold. Saute in skillet 2 chp onions, 2 chp bells/2 chp hot yellow chili peppers; add to meat pot. Saute 2-16 oz cans whole tomatoes, chp; add to meat mixture.

FINAL Add to pot 1/2 tea gar/salt, 2 tea ea salt, br/sugar, 1/2 tea pepper, 4 tea chili powder, 1/2 c honey, tea Tabasco; blend well.

Simmer/stir 3 hours in covered pot.

[trisham]

LOL! Thanks, Joe. :)

[trisham]

Looks good! My husband also adds peanut butter and cocoa to his chili.

[Jamestown1630]

Endorphins are our friends!

[Aliska]

The very best chili is made with home-canned tomatoes, the big, round, ripe, firm ones. I don't use a recipe. My fav is at least 1-1.2 to 2# good quality ground beef, browned on top of stove, tilt pan and soak off any fat with paper towels or otherwise get rid of it, more fat will cook out if meat is not totally lean, various canned tomaeos, sauce, one paste, lots of onions, generous chili powder, no garlic or cumin. A little salt, no pepper but can use it.

Use large covered dutch oven, 6 quarts?

I get the right amount of heat from 10 or 12 seeded jalapeno peppers usually cut in rounds but sometimes halved and sliced across in pieces. It adds visual appeal and wonderful flavor. If I have a little red pepper, a little adds to the flavor and visual appeal. I love pepper flavor and bell peppers cook to mush but jalapenos can take long cooking times.

Almost forgot the beans. Two cans pinto beans or kidney beans, drained and rinsed. Sometimes I soak pinto beans overnight, rinse and cook with the chili.

Usually the tomatoes consist of one large can of tomato juice, one large can crushed tomatoes, one small can of sauce, one small can paste. Add water, cover and cook down in a 275 oven for a few hours, two if in a hurry.

I have to wear latex gloves to work with jalapeno peppers. If you can take a lot of heat, leave the seeds in.

The slow oven method tastes better right away than top of stove. You can leave it in for hours, just add water if cooks down too much. It will start to smell sooooo good.

If I follow an exact recipe it won't turn out lol.

[dainbramaged]

California Chili

2 lbs. ground beef
2 cups chopped onions
1 cup chopped green pepper
2 cloves garlic
1/4 cup chili powder
1 tsp salt
1 tsp paprika
1 tsp oregano
1 Tbsp ground cumin
1-2 tsp tabasco sauce
1 tsp instant coffee
1 can stewed tomatoes (16oz)
1 can tomato sauce (8oz)
1 cup red wine or water
2 cans chili beans (30oz ea)

Brown meat, drain, add all the ingredients and slowly bring to a boil. Let it simmer uncovered for 45 minutes to 1 hour. Enjoy.

[Jamestown1630]

Maybe you could do the same thing with a big bottle of Salsa?

-JT

[Aliska]

Anybody cook Mexican rice? I crave it. I think I figured out how a local restaurant does theirs except for flavoring. It looks like they use long-grain rice and run it through a food processer, tricky not to grind it too fine, it's smaller than medium-grain and fluffs up so nicely! Then brown gently on top of stove until translucent, add chicken broth and some tomato (not too much) processed fine with onions. I'll never get the taste or texture right.

It's very subtly flavored and not dry but sticks together so well that it is easy to eat with a fork. Very satisfying.

Their refried beans are dark, spicy, pretty smooth, and I detect some cumin. The rest I'm not sure. Top with cheese and heat. Maybe they are pinto beans mixed with black bans or all black beans. I just don't know but I crave them, too.