Cooking thread

Have any of you heard of chili slow cooked for 3 days? I don't know if I could stand the anticipation, but am interested in this. Supposedly the pepper's heat cooks down over time, giving an excellent flavor?

 

I have a hard enough time waiting for chili to simmer for one day...I can't imagine having to wait three! However, I'd be willing to try if it makes it even better.

Today we had our last Christmas party (it was postponed due to an ice storm and scheduling difficulties). I made these. :-D

 

OK, got to ask what is the tasty looking thing in the picture on the left? :-D

 

My version of raspberry cheesecake bars. :-D
http://www.recipezazz.com/recipe/fresh-raspberry-cheesecake-bars-4723

 

Now this is OT, but kinda fits. I went to the Burger King, I get fast food about once a week. I got a burger. I normally drink water, but was feeling wild today, so I ordered a medium Coke. A medium Coke is 32 ounces. I was thinking I would get a 12 ounce or so Coke... Jeebus, if 32 oz is medium, I fear the large. :-D

No wonder we have so many fat people. Silly me thinking small is for a kid, medium for an adult, and the large and super sized ones for those who are dedicated to sugary drinks.

It was good, drank about 1/3 of it and tossed it. My sugar buzz for the month is done.

 

I can't eat that kinda stuff! But it does look tasty! :-D

 

OK, I got permission to post this. This would be the answer to a Yankee wondering what Texas/Southern chili is made of.

Col was asking the question, so the quote makes more sense. Apparently, in NM, they are very fond of the chilis. I mean they are fighting fond of the chili peppers. :-D

 

My mouth just started watering. I haven't made real chili for a very long time. I've got venison in the freezer, so I'm thinking that has to happen sooner rather than later. I'll even make a valiant attempt to let it cook for three days, although it may kill me.

And yes...beans are for when you can't afford enough meat. Kinda like putting pasta in Hungarian goulash. LOL My venison chili recipe came from a friend in Mississippi, and while I've had to cut back the heat a LOT to accommodate my picky mother, it's still one of my favourites.

I'm sorry you can't eat the cheesecake bars, Fred. They're awfully yummy. Not sickening sweet, but still dessert-ish. I usually make them in summer, but I needed a picture and they were sorta Christmas-y so I figured what the heck.

 

Start with a nice thick pot. Add veal (or meat of choice), onions, garlic, and any other seasoning of your choice. Add diced/chopped tomatoes, some tomato paste after browning and spicing the meat in the pot.

Cook the tomatoes down with the meat, simmer and thicken with whatever suits your fancy (flour, corn starch, etc.)

It's simple, tasty, tender, and goes nicely over egg noodles, or pasta.

 

On the place the recipe came from, they say hush puppies are for unsuccessful fishermen. :-D

Great peeps in that forum, have met and shot with most of them. Good salt of the earth no bs folks.

Think of MajorGeeks, but where HBT is expected, and no mods needed. :-D

If you cook that, let me know. I have never cooked anything for more than 8 hours or so. Very interested in how it works.

 

I am curious about the 3 day cooking also. I would think cooking anything longer than 10 to 12 hours in a crockpot even on low the liquid would start to cook down and you would need to add some kind of liquid ever so often. I could be wrong. Would be interesting to see how it works.

 

I was thinking the same, assume you add water as needed.

 

to add tho this thread I make a eggwhite souffle, of sorts

. To make this: I take a carton of eggwhites,( 32oz),
- add some cacao powder( Navitas Naturals )
-ceylon cinnamon
-2 bananas, I then blend it all together in my vitamix to make it a liquid. I then pour half of it into a glass container like the one you see. I nuke it for 5.5minutes.

When both are cooked, I put them in the fridge for later, as they need time to firm up... When they are firm, its time for the fruit..

I just add some frozen fruit and nuke it, or add warmed fruit

the results is a tasty treat that has almost no fat(cacao has fat) and has health benefits
-eggwhites are a superb protein
cacao helps reduce inflammation
ceylon(not cassia) cinnimon helps make cells more sensititve to glucose
fruit is full of goodness

 

Tuesday I cooked a large Pork Roast in the crockpot with potatoes, onions and carrots and there was a lot of leftover roast, so Wednesday I put the leftover cooked roast in the crockpot with the Sweet Baby Ray's Sauce recipe above and let it heat on high for little over a hour and it turned out really good, moist and stayed tender. Still enough left for sandwiches today. A great way to get two different dishes and three meals out of one roast.

 

I'm gonna toot my own horn here...made up a quiche for dinner tonight that was to DIE for! Even my picky mother who doesn't like anything actually said right out loud it was good. :-D

Crustless Spinach Quiche with Bacon
Serves 6

6 slices bacon, chopped
1/2 cup onion, diced
1 large clove garlic, minced
10 ounces frozen spinach, thawed and squeezed dry
3/4 cup skim milk
5 large eggs
1 tablespoon Italian seasoning (I used a Tuscan blend from Spice Merchants)
4 ounces smoked Gouda, grated

Step 1
Preheat oven to 375F; grease a 9-inch glass pie plate.
Step 2
Fry bacon in a large nonstick skillet 10 minutes, until mostly crisp.
Step 3
Remove bacon to paper towels to drain; drain all but 1 tablespoon bacon grease from pan.
Step 4
Add onion and garlic to pan and saute 5 minutes.
Step 5
Return bacon to pan and add spinach; saute 5 minutes, stirring frequently to combine.
Step 6
Whisk milk, eggs and seasoning until well combined.
Step 7
Spread bacon and spinach mixture in prepared pie plate; spread smoked Gouda evenly over top.
Step 8
Whisk egg mixture again, and pour over pie plate to completely cover.
Step 9
Bake for 30-35 minutes, until eggs are set.

 

If anyone has a really good traditional Chili recipe I would appreciate it if you will post it.

 

Not sure how traditional, but it makes good chili:

1 lb ground beef
8 oz bulk raw chorizo
One 16 oz can chili beans in chili sauce (undrained)
two 14.5 oz cans of diced chili-style tomatoes (undrained)
Cummin, cardamon, cocoa powder to taste.

Dump all of the above into a crock pot, stir to the point the beef and chorizo are crumbled or broken up into tiny pieces. Cook on low for 7-8 hours.

 

Thanks. Ok to be honest I had to Google "bulk raw chorizo". lol.. I had never heard of it before. Never thought of adding cocoa powder and no clue as to how much to add so could give me a idea?

 

I honestly don't measure it that closely.

Roughly the same amount as cumin

 

Sorry, but real chili don't have beens in it. :-D

Interesting to learn about the raw chorizo.

 

I was always taught you only put beans in if you couldn't afford enough meat.

The only recipe I have is for venison chili (got it from friends on the MS Gulf Coast), and it does NOT work right using ground beef. I've been playing with it for years trying to get it to taste as good with anything other than venison, and it just doesn't.

 

Sgt Tibs, just try this: http://www.cajungrocer.com/carroll-...fhu=31323933&gclid=CMyYtLzQnbwCFe87Mgod8AgA7Q


Works with beef or deer meat.:-D

 

Yeah, that's what I need...ANOTHER reason to shop Cajun Grocer. Damn you!

I may well order some, though. I have a heck of a time getting the spice mix right with beef if it's something I normally use on venison. And I don't always have a kind friend willing to part with a few pounds of burger from their kill, even if I promise to cook for them. To make it worth while, I'm probably also going to have to get some andouille and a King cake. I hate you.

 

Everyone I ask puts beans and beef in their Chili. It must be a regional preference. Although I have heard Moms say they put the beans in the blender with some tomato juice and mush them up so kids don't know they are in there and will eat the Chili.

 

Beans vs. no beans is an argument I've seen literally come to blows. People are adamant about their chili.

 

Sneaking beans into real chili is a hanging offense in these parts. Beans are for soup, or to go in rice. :-D

I love beans and peas, they just don't belong in chili.

 

So guessing you would not like chocolate brownies made with canned black beans either.

 

Actually, that kinda sounds good. Weird, but I would try them. Love beens. They are the magical fruit...:-D

Just don't try to pass off some bean soup as chili, and I am ready to eat!

Don't talk bad about a man's dog, truck, family, or try to sneak beans into the chili, and you should be good to go around here. I think it is in the state constitution. :-D

 

Black Bean Chocolate Brownies

1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
1/4 cup unsweetened cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/3 cup pure maple syrup(can substitute with agava syrup)
2 tbsp sugar(can substitute with splenda)
1/4 cup vegetable oil
1 egg
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips
Nuts optional

Preheat oven to 350 F.
Combine all ingredients except chips in food processor or blender and blend until completely smooth.
Stir in the chips, and add nuts if you like, then pour into a greased 8×8 pan.
Optional: sprinkle extra chocolate chips over the top.
Cook brownies 20 minutes on 350 F. then reduce heat to 300 F. and cook 5 to 8 minutes until toothpick comes out clean. Don't overcook the brownies.
Cool 20 minutes before cutting. Makes 9-12 brownies. Store in refrigerator.

 

Lately I have been trying to cook a main dish that could be served different ways as leftovers. Saves me a lot of time in the kitchen.:-D
This week I bought a Roasted Chicken at the grocer. They are really good and already cooked so time saver.
First night we ate it with a salad and baked bread.
Second night I made up a recipe for a Chicken Casserole with the leftover chicken.

Chicken Veggie Casserole

2 Cups Cooked Chicken, cut up in pieces
3-4 potatoes(you could use cooked rice)
1/2 cup celery, chopped
1/2 cup sliced carrots
1/4 cup onion, chopped
1 can green beans, drained
Or Veggies of your choice
1 Tbs chicken bouillon, mine had garlic powder added.
2 TBS flour
Salt and pepper to taste

Topping:I made mix for cornbread and put on top. You could use Biscuits or Pie Crust.

Heat oven to 400 F.
Cook potatoes, celery, carrots, and onion in saucepan with 3 cups water and chicken bouillon until tender.
Drain veggies and save liquid. Add flour to liquid and cook just until thickened. Add cooked veggies and green beans back into the sauce.
Place chicken in 9X13 casserole dish and put veggies with sauce on top of chicken.
Cover with topping of your choice and bake 30 minutes or until topping is browned and done.

 

Pulled out an old favourite tonight because I needed a picture of it, and boy had I forgotten how much I love this! Recipe originally came from my friend Ralf_Kramden, or Grubblebump as he was known here. Miss you, old friend...and think of you often as I make one of your recipes! I used all pistachios this time, and it was even more amazing. Expensive, though...took almost a whole pound to get a cup of nuts.

Ralf's Pretty Good Pistachio Baked Fish
1 pound fish, thawed if frozen (your choice...I usually use cod or perch)
1/2 cup dry breadcrumbs
1/2 cup pistachios (chopped fine, divided)
2 tablespoons Parmesan cheese (grated)
1 tablespoon parsley (minced)
3/4 teaspoon dry mustard
1/4 cup milk
2 tablespoons butter (melted)

Combine bread crumbs, 1/4 cup pistachios, cheese, parsley and mustard in a shallow dish.
Dip fish in milk and then into crumb mixture; place in a shallow greased baking dish.
Drizzle fish with butter; sprinkle with remaining pistachios.
Bake at 450F for 10 minutes, or until fish flakes easily when tested with a fork.

Served it with some canned sliced beets, and peas with butter-balsamic-garlic sauce.

 

I personally don't care for fish but might I like chicken cooked in pistachio nuts. Have you tried other kinds of nuts? I know chicken is good coated in crushed peanuts and cooked in oil. Probably not too healthy though.

 

I've done fish in pecans, peanuts, pistachios, walnuts, and almonds. I've done chicken in almonds and pecans. The seasonings change depending on what kind of nut I'm using.

Basically, I do a LOT of "breading" using nuts instead of crumbs of any kind because it's diabetic-friendly.

 

Definitely a regional preference. Where I live, it's not considered real chili unless there's beans in it....

(How would you make vegetarian chili without beans? :confused )

 

I pray that my health allows me to avoid 'vegetarian chili' for the remainder of my years.

Again, I love beans and peas. Black eyed peas and cornbread to me is almost as good as a steak.

A $6 Porterhouse steak followed me home from the store. Cooked it in the skillet for a change. Too cold to grill outside for me. :-D

 

Tofu. :-D It's actually not too bad, but I can never remember which kind to get that browns up like ground beef. There are two types, and I always have to look up which is which.

I'm making my venison chili tomorrow...all this talk plus the ridiculous cold and snow that won't quit has made it a requirement. However, I only have one pound of venison and no ground beef, so I'm gonna have to add some pinto beans. :-o

 

Why do you think the Hatfields and McCoys got into such a ruckus?

Yep, beans in chili. :-D

Little known fact I made up.

 

Well, when I make chili I like to make a HUGE pot of it, and freeze some for later use. Plus my sons (both adults) like to partake of my chili, and both are over 6'3 and can sure put food away!

My "quick" chili recipe:

-5 lbs of ground chuck (deer meat rocks for this also!)
-4 packets of McCormick's mild chili seasoning
-Hunts tomato paste (small can)
-1 can of refried beans (any brand)
-2 large cans of Brooks Chili beans
-1 can of Ro-Tel Original Diced Tomatoes & Green Chilies
-salt
-Bit of ground cumin
-Large enough cooking pot for a whole bunch of chili

Makes tons of servings (whatever a serving size actually is when it comes to chili . . . :-D ). I understand the beans/no beans discussion . . . we all like beans in our chili, but I bet it would be fine without any.

Fry and salt the meat. While it's frying open up all cans, and put a pot of water on to boil. Locate a large microwave safe bowl, and dump the beans into it. Nuke the beans until really hot. When the meat is well cooked, siphon off most (not all) of the grease . . . I usually do this during the frying process with a ladel. Stir in the seasoning packets. Then add the piping hot chili beans to the mix, and some water from the pan. Stir over medium heat. Stir stir stir. Dump the refried beans in the bowl and mix with water. Nuke it till hot, and add to the pot (In case you haven't figured it out, the nuking of stuff and boiling of water is to get the ingredients heated up so you can bring the whole pot to a boil a lot quicker then dumping the ingredients in cold. If you got the time to stand there and stir for an extra 45 mins, then forgo the nuking and boiling - I just find it easier and faster). Stir in the tomato paste at any point. All through the process stir constantly . . .

Once the pot is "boiling" (i.e. Little bursting bubbles popping up like a thermal mud pit) sprinkle enough ground cumin in the pot to lightly cover the entire surface, then stir in. Let cook and stir constantly for another 5 - 10 mins . . . adding whatever water you feel is needed to get to the right consistency.

Get some good saltines and eat the first bowl of chili. You have too . . . it's the law.

 

Thanks for the Chili Recipe suggestions. Think I will pick out the ingredients I think I will like from the suggestions or just add them all and cook a pot of chili.
As mentioned before I had never thought to add cumin or cocoa. I do add a tiny bit of cinnamon and brown sugar sometimes.
I found the refried beans interesting because in this area a lot of people start with something called a Chili Roll found in the meat section of the grocery and a can of tomato juice. It is a very dense paste with beans and spices in a roll. I have used it and it does thicken up the chili but I always wondered what you could use instead because that little chili roll cost $4. So going to try the refried beans for sure. Thanks!

 

While on the subject of chili....

Every year on the Friday before super bowl weekend, there is a massive pot luck party in the break room at work. There's a signup list posed on a wall in there that is several pages long, and since there's only about a hundred or so employees in this building we all know each other to some degree or another. And lots and lots have signed up on the pot luck list.

Not a single person is bringing chili. The theme for the pot luck is Football Tailgate (as it is every year) and no one is bringing chili. :tas

I wrote a smartass comment about that next to my pledge to bring the chorizo chili I posted here earlier. It's going in the crock pot in a couple of hours, to cook over night.

 

I only had one pound of venison, so I had to improvise with pinto beans (sorry, Fred). I also couldn't do the three day thing...three hours was almost more than I could take waiting.

Venison Chili

1 tablespoon extra-virgin olive oil
1 pound ground venison
1 cup onion (chopped)
4 cloves garlic, minced
1 package (1 ounce) chili seasoning
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes (I use Spice Merchant's VooDoo Bell Pepper Blend)
1 tablespoon chili powder
1/2 tablespoon Cajun seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon cocoa powder
18 ounces tomato juice
1 tablespoon garlic pepper sauce (I use Cajun Power brand)
1 can (4 ounces) mushrooms (drained)
1 can (15 ounces) pinto beans (drained)
1/2 cup green pepper (chopped)
1 teaspoon sugar (up to 1 tablespoon)

Step 1
Heat oil in a large pot over medium heat; add venison, onion and garlic and saute, stirring frequently, 10 minutes (make sure venison breaks up into small pieces).
Add chili seasoning through cocoa powder and cook, stirring frequently, 5 minutes.
Stir in tomato juice and garlic pepper sauce, reduce heat to low, cover and simmer 90 minutes, stirring occasionally.
Stir in mushrooms, beans and green pepper; cover and simmer, stirring occasionally, 1 hour.
Add sugar to taste, 1 teaspoon at a time; cover and simmer, stirring occasionally, 30 minutes.
If you would like thinner chili, add more tomato juice to desired consistency.

 

King Ranch Chicken with Black Bean and Corn Salad. Recipes available if y'all want them.

 

I have heard of people adding a bottle of beer or Dr Pepper to Chili and Bar B Q recipes. Anyone tried adding one of these?

 

P.J. (Purple Jesus)

1 pint (or a pint and a half) 190 proof Everclear
Various fruit juices
Optional: fresh fruit

Mix ingredients in a washed-out gallon milk jug. Chill overnight (or however long you can wait). Drink carefully from an 8 oz. cup - PJ's sneaky so don't sit on a barstool during your second drink. Hint: the longer the fruit stays at the bottom the better it is when you eat it.

:yum

 

Thinking this fruit is stewed, as in STEWED: drunk; inebriated. Under the influence of alcohol.

 

Laura, I might just try a version of your Cherry Coke ribs on some pork chops. Reading that recipe made me drool a little. :drool