Read about my love of chili here.
1lb thick cut bacon, cubed
1lb stew beef, cut into ~1/2″ cubes
2lbs 80/20 ground beef
2 yellow onions, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 poblano pepper, diced
3 cloves garlic, chopped
4T Mexene Chili Powder
2T Chili Powder
1T Ancho Chili Powder
1T Kosher Salt (more as needed)
2T Tomato Paste (I use Cento)
2T Beef Better than Bouillon
2 12oz Dark Lager (I recommend Negra Modelo)
1 box tomato sauce (approx 13oz)
1 can diced tomatoes
1 pack unflavored gelatin
32oz Unsalted Beef Stock
1 dried Guajillo chili (seeds removed) Continue reading →
The roots for this recipe come from a video Chef John did for his Youtube Channel Food Wishes. The guts of the recipe have not changed much from his recipe. It’s a solid recipe, and frankly the family and I love it. The pilaf pairs well with just about anything, and makes a great vegetable delivery vehicle for our two youngsters. There is nothing like having two vegetable adverse children asking for more helpings of this vegetable pilaf. Also, did I mention it is delicious?
I recommend pairing this with some nice pan seared pork chops or my own Cajun Chicken with Wine Sauce. Continue reading →
Read the article here.
2lbs Chicken Breasts or Tenderloins
1/2 Cup Blackening Seasoning + 1/2 cup for dredging
1 tbsp Kosher Salt
3 tbsp Olive Oil
2 tbsp Butter (unsalted)
1/2 cup Chicken Stock
1/2 cup Red Wine
In a large mixing bowl or a resealable bag, add buttermilk, salt, and chicken. Add 1/2 cup blackening seasoning and mix to combine. Marinate at least 2 hours – but best when done for 24hours.
Preheat oven to 400 degrees if your chicken is particularly thick.
Drain chicken. Dredge or dust with remaining blackening seasoning.
Heat a skillet (preferably cast iron) over medium high heat. Add olive oil, and sear chicken on both sides. Remove from pan and let rest on a plate.
Add wine, broth, and butter to pan and stir to incorporate the crusty bits from the bottom of the pan. Simmer over medium heat. Taste and adjust seasoning to your tastes. You’ll want it thicken a bit so it will lightly coat a spoon.
Return chicken to pan and baste with your pan sauce.
*If your chicken is particularly thick, pop it into the oven for 20-30 minutes with the pan sauce to insure doneness. Raw chicken is bad. Clear juices running out of the chicken = done.