Category Archives: Foodie

Secrets of Super Bowl Victory of Another Kind: SOCHILI Gold Medal Chili

For 13 years running, Dr. Jordan Metzl has gathered friends and family on Super Bowl Sunday for parallel competition:  a chili cook off.  1779134_10151812819386377_1287420958_nOn this, the second biggest eating day of the year in America, the good doctor figured he’d add some structure to this annual eat-fest.  And it’s a serious smack down, with a bit of a circus-like atmosphere — those who enter are tasked as much with embellishing their pot of goodness with marketing efforts, that has included the added allure of adorable babies, puppies, entire families dressed in disco garb (Dad as Cher in drag), slick video commercials, Tabasco samples, touts from Sports Illustrated cover girls, and in my case this year, a social media #hashtag.

The past two years, my short rib mole chili — not really a chili, per se, but rather a very rich beef stew — took away 2nd place/honorable mention honors, twice.  I decided to switch things up a bit with a tried and true chili recipe that I’ve tweaked over the years and adapted from the Silver Palate’s Good Times Cookbook’s chicken chili recipe.  My SOCHIli Gold Medal Chili was the crowd pleaser last night and took home the big trophy.  Good things need to be shared!

The magic:  uniform chopping, patience, a very, very big cast iron dutch oven, using very specific and flavorful chili powders, locally brewed chocolate stout beer and locally made secret ingredient.

Warning:  this recipe has HEAT.  Not tongue-scalding hot, but definitely has an undercurrent of spice.  Cut the chili powder back by as much as 50% if you want to dial it back.

Enjoy!

Jeanne’s SOCHILI Gold Medal Chicken Chili (Adapted from the Silver Palate Good Times Cookbook) 

ingredients

6 tablespoons olive oil
1 very large yellow onion
5 cloves garlic, minced
2 sweet red peppers, seeded, cored and diced
4 jalapeno peppers, seeded and minced
1 1/2 tablespoons chipotle chili powder
1 1/2 tablespoons ancho chili powder
1½ teaspoons cumin seeds

1 teaspoon ground cumin
1 teaspoon ground coriander
pinch ground cinnamon
3 whole chicken breast (6 halves), skinned, boned and cut into 1 inch cubes (cut them uniformly!)
2 cans (16 ounces each) tomatoes in puree, chopped
8 ounces pitted ripe california olives, sliced
1 bottle of Brooklyn Brewery Black (chocolate stout)
¼ cup grated unsweetened chocolate from Brooklyn’s own Mast Brothers’ chocolate
salt, to taste
garnishes:
Sour cream or greek yogurt
grated Cabot Cellars Vermont cheddar cheese
sliced scallions
diced avocados (ideally, firm and sprinkled with fresh limed juice)

preparation

Chop all the vegetables:

Onion gets a good dice — approx 1/4″ pieces;
Garlic gets a fine mince;
Jalapenos:  important to remove seeds and white membrane from inside; mince;
Red pepper:  good dice in 1/4″ pieces as with onion;
Cook the veg and spices:
Heat half of the olive oil in a dutch oven over high heat (I use a giant cast iron one, any heavy soup pot will do).
Add the onion and garlic and saute for 5 minutes. Add the red and jalapeno pepper and saute over medium heat for 10 minutes. Stir in the chili powder, cumin, coriander and cinnamon and cook for 5 minutes more. Remove from heat and set aside.
Brown the chicken:
Liberally sprinkle salt and pepper over chicken breast that has been cut into 1″ pieces.  Brown the chicken in batches in the remaining olive oil in another large skillet until just cooked through.   Don’t crowd  — each piece of chicken should touch the bottom of the pan — turn with tongs to brown them.
Put it all together:  
Add the chicken, tomatoes with puree, olives and beer to the dutch oven and stir to combine. Simmer over medium heat for 20-30 minutes. Stir in the grated chocolate and season to taste with salt. Serve with garnishes.

#sochili #teamjeanne #thanksforagreatparty!

Enhanced by Zemanta
Advertisements
Gallery

The Best Gifts Get Personal

This gallery contains 3 photos.

For Christmas, Hannukah and New Years’ gifts, I infused various staples like extra virgin olive oil, white vinegar and vodka  (well, I consider vodka a staple, anyway) with Meyer lemon peel and slices, and/or herbs like Rosemary (for the oil) … Continue reading

The GreenEye Express

What a week! Big deals to announce, work-related parties, no sleep, missed workouts and redeye flights back from 36-hour west coast trips. Man, I need a detox and some fuel. This is a job for the mighty Vitamix! I’ll call this the GreenEye Express.

1 banana (ideally, frozen), halved (When I get a bunch of bananas, I peel some and throw ’em right into the freezer for such occasions, or do same for very ripe ones).
1 cup ice cubes
1″ chunk of fresh ginger, peeled and chopped
kale with inner stem removed, chopped roughly — about 1.5 cups packed
ripe fresh pineapple — 1.5 Cups cored and cut into chunks
1 green apple, cored
Add fresh basil or parsley if you have it (I didn’t this a.m.)

Put into a blender (ideally a high speed Vitamix) in the order described above: start with the banana, then kale, etc.
you might need to add some water or juice if you’re using a blender.
start the Vitamix on low and gradually increase speed for a minute, then hit the high speed function and let’er rip for a minute.

Enjoy!

A Happy Thanksgiving Playlist

Back by popular demand, my 2011 In-the-Kitchen Thanksgiving playlist, chock fulla turkey, cranberries, pumpkins and even football…

New for 2011, the Spotify version.  Or if you prefer, here’s the iTunes version.  You can also search for it on iTunes as “Jeanne’s Thanksgiving in the kitchen mix.”
The turkey’s brining, the silver’s polished, the cranberries are done, but I’ll be listening to this as I chop, mince, blend, whip and roast up Thanksgiving dinner.

Enjoy!

Sweet Billy Pilgrim – Here It Begins
Massive Attack – Be Thankful For What You’ve Got
The Rolling Stones – Brown Sugar
Daft Punk – Burnin’ / Too Long
Wilco – Heavy metal drummer
Dido – Thank You
Hank Williams – Hey Good Looking
The Rolling Stones – Gimme Shelter
Smashing Pumpkins – Today
Sia – Sweet Potato
The Sugarhill Gang – Rapper’s Delight [Long Version]
James Taylor – Sweet Potato Pie
Robert Johnson – Come On In My Kitchen
The Cranberries – Dreams
Squeeze – Pulling Mussels (From The Shell)
The Mighty Mighty Bosstones – Simmer Down
Sufjan Stevens – All The Trees Of The Field Will Clap Their Hands
Mumford & Sons – Sigh No More
Wilco – Heavy metal drummer
Norah Jones – Creepin’ In (feat. Dolly Parton)
Sound Masters – University of Missouri (Missouri Fight Song)
Fred Astaire – The Yam
Ohio Players – Jive Turkey
Johnny Cash – Thanks a Lot
Daft Punk – Burnin’ / Too Long
Bing Crosby with Jimmie Grier and His Orchestra – Thanks
The Plastic Ono Band – Cold Turkey (Live)
Booker T. & The MG’s – Green Onions
X – Soul Kitchen
Oasis – Champagne Supernova
Ike & Tina Turner – Come Together
Blur – Coffee And TV
Belle And Sebastian – I Don’t Want To Play Football
Darius Rucker – Kick Off
Iggy Pop – I’m Bored
Hot Chip – Hold On
Seu Jorge – Queen Bitch
Elton John – Tiny Dancer
Tom Waits – Chocolate Jesus
Arlo Guthrie – Alice’s Restaurant Massacre
Waring’s Pennsylvanians – Let’s Have Another Cup Of Coffee
Don McLean – American Pie
Wilco – The Thanks I Get
Bob Marley & The Wailers – Give Thanks & Praises

Irene Spared Plenty: How I Played This Week’s Veg-n-Fruit Roulette

Meant to post this last week!  Hurricane Irene had plenty of real bluster, and unfortunately, she hammered the main farm that supplies all of the veg and some of the fruit in my organic farm share (aka the Williamsburg Greenpoint CSA).  But the fine folks at Garden of Eve out in Long Island managed to salvage quite a bit.  I think the tomato plants got hit hard, but this week’s Wednesday night haul included more gorgeous baby eggplant, peppers, jalapenos, sweet corn, kale, squash, red onion and the seasons’s first potatos.  Amazing fresh eggs and a batch of cheery gerber daisies rounded things out.

Here’s what this week’s haul rendered:

A kale chicken caesar, corn salsa, a great fennel and pear salad, hard boiled eggs filled with hummus, eggplant marinated with mirin and soy and then sauteed, roasted rosemary potatoes, and the peppers and jalapenos became acoutrements for fish tacos.  Thought about making some sort of crumble or upside-down cake with the plums or peaches, but they were so good on their own they didn’t need embellishment.

Recipe for Kale Chicken Caesar – -hastily improvised.

One large or two small head of kale, with large stems cut out of the center, washed and spun very very dry and cut, chiffonade-style, into 1/2″ strips.

Homemade croutons (cubed day old baguette, sauteed in 1 tabls olive oil and garlic at medium high heat til golden brown, drained on paper towels)

1/2 C grated parmesan

Dressing:  using immersion blender or food processor, combine 2 gloves garlic, 6-9 anchovy filets, 1/2 c olive oil, juice of 1 lemon and blend.

1 cooked chicken breast, skin removed, shredded

Assemble kale, parmesan, chicken, croutons in a big (preferably wooden) bowl.

Just before serving, coddle 2 eggs (put whole shelled eggs in boiling water for about 90-120 seconds),

Dress the salad and crack the coddled eggs over the greens.  Wash your hands really well and then toss everything with your hands.

makes 2 main course portions or 4 appetizer portions.

C’mon, Irene! A Pre-Hurricane Playlist

So Hurricane Irene’s on her way, just in time for my birthday tomorrow.   This weekend will be all about stocking up and hunkering down since NYC’s in her path and mass transit’s gonna be shut down.  My Miami bro advises that we fill up the bathtub and buckets with water (for flushing of course, when the power goes).

And any activity needs a menu and a playlist, right?  I’ll be doin’ up some fish tacos (with red snapper and mango/avocado salsa, a bit of radish, crema made from 0% greek yogurt and cilantro, with plenty of lime).  I’ll skip the Pat O’Briens’ style hurricane and stick with fresh lime juice, tequilla and maybe a shot of OJ.  Or maybe see what the Vitamix is made of and do a version of my mom’s lime/mint sherbert (if the freezer and indeed, electricity are working).

My “C’mon, Irene!” Playlist is below.  It’s also on Spotify here.  Enjoy!

Highway 61 Revisited – Bob Dylan – Hurricane
Hoodoo Gurus – Like Wow/Wipeout
PJ Harvey – Down By The Water
Irene Cara – What A Feeling
Smash Mouth – Do It Again – Me, Myself & Irene / Soundtrack Version
Lenny Kravitz – Bring It On
Johnny Cash – Bridge Over Troubled Water
Dr. John – Goodnight Irene
Neil Young – Like A Hurricane
The Beastie Boys – No Sleep Till Brooklyn
Herbie Hancock – The Eye Of The Hurricane (Rudy Van Gelder Edition)
The Doors – Riders On The Storm – New Stereo Mix Advanced Resolution
Flying Burrito Bros. – Eye of the Hurricane
The Kooks – Stormy Weather
Echo & The Bunnymen – Stormy Weather
The Meters – Stormy
Leadbelly – Goodnight Irene
Joni Mitchell – Stormy Weather
Judy Garland – Stormy Weather (Live)
Santana – Stormy
Creedence Clearwater Revival – Have You Ever Seen The Rain?
Scorpions – Rock You Like A Hurricane
Public Enemy – Bring The Noise
Beastie Boys – Sabotage
Electric OM – Chameleon

This week’s CSA Haul: Producetopia!

Serious haul this week from the Greenpoint-Williamsburg CSA.  ‘Tis the producetopia weekend! 1/2 dozen eggs laid that day will become a frittata.  These eggs transcend all others in general flavor and freshness.  I’m thinking it would be divine with some of the organic cherry tomatos, a little sauteed kale, some thyme and dotted on top with chevre.

The week's haul from my Williamsburg-Greenpoint CSA

With all the peppers, red onion, cukes and tomatoes, it’s time for some proper Gazpacho.  I riffed off my brother’s recipe, which involves blending up two cups breadcrumbs with 6 (yep, 6) cloves of garlic.  Set that mixture aside.  Then, dice up 6-7 tomatoes, red onion, a seeded/peeled cuke, red pepper, green pepper, 2 jalapenos or serano chiles, and then puree half those diced veg with 3-4 cups of tomato juice or clamato juice, and reserve the other half of diced veg. Mix the puree, garlic bread crumbs, and diced veg.  Refrigerate and let those flavors marry.  You might want to add chopped avocado, shrimp or herbs when served.

In case we have to skip town on account of Hurricane Irene, I’m gonna whip up some picnic-y stuff that might travel well in the event of an evacuation (I have to stop checking weather.com and watching The Weather Channel — it would make anyone neurotic right now).  I’ll roasting the eggplant (pierce with fork, add garlic, wrap in foil and put on the grill until softened/charred) for a babaganoush to go with some sort of Morrocan chicken or lamb tagine I’m whipping up this weekend.  I might use Quinoa instead of couscous.

There were gorgeous donut shaped peaches and nectarines.  Those are begging to be eaten, unadorned.  Took home a mini watermelon.  Can’t wait to crack that baby open.  Might do some pickled watermelon rind a la David Chang/Momofuko.

And topped it all off with some sunflowers. The CSA pick up is a happy time of the week and sets the stage for the week’s menu’s (or freezable goodies).

Gallery

Pineapple + Basil = Refreshment

This gallery contains 1 photos.

I’m enjoying a serious obsession with my new VitaMix.  This almighty device can  pulverize a giant head of kale into a drinkable (and when mixed with other ingredients, delicious) form in a split second.  I christened the ‘Mix with a … Continue reading

Gallery

Vegetable Roulette: Greenpoint-Williamsburg CSA

This gallery contains 3 photos.

Especially for us urban dwellers, getting involved with a CSA (community supported agriculture) is just a no-brainer.  For the uninitiated, it’s essentially like buying stock, but instead of buying shares in a public company, you’re buying a stake in an organic … Continue reading