So the rain has finally come, and it’s chili time!! This was loosely inspired by a recipe from Food52. The secret to great chili is to let is simmer all day! The addition of coffee and chocolate make this one very unique and complex. Take a chance and try it you won’t regret it.
1 lb ground beef
1 diced onion
2 diced bell peppers
4 cloves minced garlic
2 – 3 diced chipotle peppers in Adobo sauce
1 28 oz can tomatoes
1 16 oz can diced tomatoes with chiles
16 oz stout beer
2-3 dried bay leaves
1 TBSP ground cumin
2 TBSP chili powder
1 TBSP cayenne red pepper
1 TBSP salt
2 TBSP finely chopped dark chocolate (I use 70% cocoa)
2 TBSP instant coffee grounds
Chopped green onions
In a large pot, brown the beef over medium heat, remove. Add onions and peppers, cook 4 minutes until soft. Add garlic and chipolte peppers cook for an additional 30 seconds, add spices and cook 1 minute, stirring. Add remaining ingredients except garnish and stir to combine, stir in beef and cook partially covered over the lowest possible heat for several hours.
To serve top with with sour cream, cheese, green onions and what ever else you might fancy.
Serves 4 – 6.
Dungeness Crab season officially opened last week in California, so to kick off the season I’m starting with this crab salad that is all California – fresh crab, avocado, and citrus. This salad requires the freshest crab possible, so if you can’t get fresh crab don’t try substituting the canned stuff. Thank you to the amazing Patricia Wells for the inspiration.
1 lb cooked crab meat
1 large avocado, sliced thin
Zest of one lime
Zest of one orange
2 TBSP snipped chives
Drizzle of the Best olive oil you have
Toss crab with zest and chives.
Place 1/2 sliced avocado on 2 plates, fanned out. Season with a little salt. Drizzle lightly with olive oil. Top with the crab.
This is the ultimate fall pasta recipe, roasted butternut squash with sage and brown butter.
1 butternut squash, peeled, seeded and cubed
Olive oil spray
20 sage leaves
8 oz pasta
4 TBSP butter
Salt and pepper
Preheat oven to 400. Place squash on a large baking sheet, toss with salt, pepper and 10 of the sage leaves and spray with olive oil. Roast 20 minutes then use a spatula to toss. Roast another 15 – 20 minutes until nicely browned. Set aside.
Cook pasta according to package.
In a 12 inch skillet, melt butter over medium heat, watch it closely, as it starts to darken add sage leaves, remove them as the crispy up, add squash and pasta, toss to coat well, stir in sage leaves.
Serve topped with a little parmesan.
This recipe is from Bon Appetit and it is amazing! These sweetish biscuits are addictive! I cut the recipe in half since I was just baking for 4. Glad I did because we would have inhaled all 2 dozen if I had not.
1 1/4 c flour
1/3 c sugar
1 1/4 tsp baking powder
1/2 c butter, chilled, cut into small pieces
1/3 c buttermilk
Preheat oven to 350.
In a food processor, combine dry ingredients and pulse to combine. Add butter and pulse until fine meal forms. Pour in buttermilk and pulse 2 or 3 times until just combined.
Use a 1 TBSP cookie scoop and place dough onto a parchment lined baking sheet. If the dough get too warn pop the sheet into the fridge for 15 minutes.
Bake for 25 – 30 minutes until golden brown.
Makes 12 small biscuits.
I love Brussels Sprouts, especially shave them. I like them roasted in the oven best, but in a pinch I will sauté them with some pancetta, nuts and top with a little cheese. The food processor makes quick work of shaved Brussels Sprouts with the shredding blade.
1 lb shaved Brussels Sprouts
4 cloves garlic mines
4 oz pancetta cubed
2 TBSP olive oil
2 TBSP lemon juice
1/4 c pine nuts, toasted
1 tsp thyme
In a large non-stick pan over medium heat, cook the pancetta till crisp. Remove and oil, if needed, and garlic and cook for 30 seconds, add Brussels Sprouts, red pepper flakes, salt and thyme, cook for 8 minutes, stirring frequently. Stir in pine nuts, lemon juice and pancetta. Serve topped with a little Gorgonzola.