F2-MORE HOT FOOD

obviously you can see a trend here 8). i love spicy food. but, as i get older and my metabolism changes, it tends to not agree with me. one thing that i refuse to stop eating will be my award winning chili. i say award winning because it was recently picked out of a batch of 8 from my company district as being the most savory out of the group. i contemplated entering some cook-offs but i would literally have to retire and devote all time to traveling the chili circuit which is not in the cards right now. so........for the brave and the bold.......here goes the recipe



CHILI PIQUANT ET CHAUD



BROWN AND DRAIN THE FOLLOWING

4 pounds chili grind or lean meat

1 tbl oil

1 tbl tex-joy steak seasoning (you see a trend here? i could shower in this stuff)

ADD THE FOLLOWING TO THE MEAT

1 lg. can beef broth

1 8 oz. can no salt tomato sauce

BRING TO A MEDIUM BOIL AND COOK FOR 15 MINUTES



WITHIN THE BOILING PROCESS, FLOAT 1 JALAPENO AND 1 SERRANO



i use a 3 dump method which is 3 separate "drops" of spices in the chili mixture

AFTER THE 15 MINUTES.....

**DROP 1ST DUMP**

2 tbl new mexico chili powder 1\8 tsp cinnamon

2 tsp onion powder 1\2 tsp brown sugar

2 tsp garlic powder 1\2 pk. sazon goya*

1 tbl light chili powder 1\2 cube beef bouillon

1\2 cube chicken bouillon 1\4 tsp black pepper

* sazon goya is a mexican spice condiment that would be found at your local high-end

grocery store like randalls-don't bother with the h-e-b's- they won't have it.



LOWER TEMP AND SIMMER FOR ONE HOUR

AFTER HOUR, REMOVE PEPPERS, SQUEEZE OUT JUICE AND SET ASIDE

** DROP SECOND DUMP**

1\2 tsp mexican oregano 1\4 tsp black pepper

1\2 tsp onion powder 1 tsp Worcestershire

1\2 tsp garlic powder 1\4 tsp cayenne

1 tbl California chili powder 1\8 tsp cinnamon

2 tbl tex-joy steak seasoning 1\8 tsp ancho chili



SIMMER FOR 45 MINUTES

DROP JUICE FROM PEPPER BACK IN

**DROP THIRD DUMP**

1 tbl cumin 1 tsp smoked paprika

1\4 tsp brown sugar 1\2 pk sazon goya

1\4 tsp cayenne



SIMMER FOR 15 MINUTES

use one 12 oz. shiner bock to thin out chili if the consistency is too thick for you. i usually reserve 1\2 cup and drink the rest 8). add your favorite hot sauce to taste (chalula is my preference)

as far as the chili spices, do your homework. you can go from ordering on-line through a chili head web site to visiting you local marcado, purchasing different chilis from there and grinding your own.

do not be intimidated by this recipe. yes its long. yes its detail. it will reap a robust and savory chili recipe that you cook again and again.


garnish at will if you please. it really does not need it. if i want to go crazy i will do a small dollop of sour cream or a small amount of cotilla mexican cheeze but thats about it. rice is out!! chips are out!!! this is such a complex and wonderful recipe that it really stands along by itself.



will rest a couple of days and come back with a few more recipes as they become available and i can re-test in kitchen to get proper measurements.



and as always.......until the next meal!

F1-INAGURAL POST

Based on a vision inspired by a high school buddy....and on the advice of my therapist, i decided to devote a blog based on my favorite dishes that i have tweaked from original recipes. i don't know what i feel i will accomplish with this-other than my interest in cooking and computers-but i hope it will give people an idea of my likeness for food and that i really love to cook.
I don't consider myself to be a "renowned" chef. i do love to cook and other people seem to enjoy my food. my accomplishments for this site will be minimal at the least and life changing at the most 8). Content of this blog will grow as i gather up what recipes that i have scribbled on various scraps of paper to the ones i have saved on my trusty laptop.
The first recipe is a simple one. This sauce is a compliment to an entree that i match it up with or can simply be used for your favorite tortilla chips.

Basic Green Tomatillo Sauce

6-7 green tomatillos (medium avg., bigger ones tend to be very tart. pick wisely)
3 jalapenos pepper
1 serrano pepper
1 teaspoon garlic powder
3/4 teaspoon cumin
1/2 teaspoon tex-joy steak seasoning (any basic all-purpose steak seasoning will do. I particularly like this one for its composite. go to http://www.texjoy.com/ for on-line ordering)
1/2 teaspoon mexican oregano
1/2 teaspoon cilantro leaves
4-6 dashes cholula sauce (or your favorite hot sauce) to taste
1 tablespoon chicken stock or a dark ale ( i use shiner for basic cooking needs)

(disclaimer: by nature i usually just eye the addition of the spices, but for the sake of the recipe, i did measure out on one batch. please adjust to your level of taste)

-wash and clean your peppers and tomatillos and set aside
-prepare a 13x9 baking pan with aluminum foil. spray with non-stick spray so your peppers will not stick
-turn your oven to broiler setting
-adjust your top shelf of oven to the second level so the pan is close but manageable
-put peppers and tomas in and set the timer for 10 minutes or when the peppers are charred or "blackened'
(place the tomatillos "stem knot" down so they can blackened, lay the other veggies as is. trust me, they will turn)
-once the peppers and tomas have been scorched to desired charredness(is that a word?), CAREFULLY remove and set aside
-prepare your blender
-add your peppers and tomas, then spices, then your liquid. the stock (or beer) is used basically for added moisture so your sauce will not be thick. i use a rule of thumb- you can always add more but you cannot take out. start with a tablespoon of liquid, if you feel it needs more, add one more tablespoon but no more than that. 2 tablespoons should do the trick.
-let the blender rip until everything is blended well
-taste and re-season to your level. be forwarned-this sauce is not for the faint of heart-it will be hot!! you may like a little more garlic or a little more cumin which are the main spice components.
-pulse blend if you added more spices-transfer to favorite serving dish or that pepper salsa bowl you got for christmas one year 8)
-notice i did NOT put in "salt and pep to taste", your spices should cover your salt level.

.....enjoy with your favorite tortilla chips and adult beverage

the red variety can be accomplished by using 4 medium tomatoes and 2 tomatillos. everything else stays the same.

As you can see, the analytical side will kick in when describing my recipes. details are very important to a good recipe. a good blueprint equals a good dish!!


...........until the next meal