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34 replies

Cold Weather Cooking

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L lorrieMember
I'm from New Orleans, so gumbo, shrimp etoufee, and I must admit potatoes. I love make twice baked potatoes with steak or burgers. Also, oven roasted chicken, or pot roast. Also, appetizers that go in the oven to cook. I associate oven and cold weather cooking. Also, I'm hooked on my brownie recipe that has Nutella frosting.
quote:
Originally posted by mwagner7700:
Now that the colder months are arriving, what hearty dishes do you like to cook?

I'm typical... Osso Bucco, beef stew and chili. We also like risotto more during the colder months, so we eat more of that now (but I do also cook it a few times during the summer).
B belladonnaMember
quote:
Originally posted by Lorrie:
I'm from New Orleans, so gumbo, shrimp etoufee, and I must admit potatoes. I love make twice baked potatoes with steak or burgers. Also, oven roasted chicken, or pot roast. Also, appetizers that go in the oven to cook. I associate oven and cold weather cooking. Also, I'm hooked on my brownie recipe that has Nutella frosting.
Lorrie,
We must have an Arkansas offline featuring these Nutella frosted brownies! Smile
L lorrieMember
Well what does that mean in WS ling. Send me your email and I'll send you my latest newletter with that recipe and a few other great ones,and no it's not spam. I'm a really nice person with a big heart that loves food and wine. The brownies are to die for and we had merlot with them!
quote:
Originally posted by Bella Donna:
quote:
Originally posted by Lorrie:
I'm from New Orleans, so gumbo, shrimp etoufee, and I must admit potatoes. I love make twice baked potatoes with steak or burgers. Also, oven roasted chicken, or pot roast. Also, appetizers that go in the oven to cook. I associate oven and cold weather cooking. Also, I'm hooked on my brownie recipe that has Nutella frosting.
Lorrie,
We must have an Arkansas offline featuring these Nutella frosted brownies! Smile
B belladonnaMember
It's pretty easy. Use ground beef instead of the sirloin tip roast...makes it easier for the kids to eat.

Here is his recipe:
2 1/2 pounds sirloin tip roast, trimmed, 1" cubes
1 pound lean pork, ground
1 large red onion, chopped fine
1 pound mushrooms, sliced thick
2 tablespoons olive oil
2 tablespoons diced green chilies or 2 minced habenero peppers (fresh)
32 ounces canned tomatoes
1 beef bouillon cube
12 ounces beer
1 1/4 cups water
6 tablespoons chili powder
1 teaspoon dry mustard
1 teaspoon brown sugar
2 cans red kidney beans
1 can baked brown beans
1 can tomato paste
garlic cloves, minced
salt and pepper, to taste
oregano, pinch
hot sauce, to taste
-------------
In a large pot, brown 1/2 the onions, 1/2 garlic, and the cubed sirloin in oil. At the same time, cook the ground pork with the other 1/2 of the onions and garlic in a frying pan. Season with salt and pepper to taste. Drain the fat from the pork and add to the main pot. Sautee mushrooms. Add to main pot. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally.
-----------
Notes:

I add homemade hot pepper puree to this recipe as well. Also, I use homemade jars of tomatoes instead of canned. If you cannot get these, use the canned tomatoes.

Adjust chili powder, hot sauce, and chili peppers to taste.

I prefer using a dark beer like Rickard's Red, Creemore, or Guinness. Best results are if you allow the beer to get warm and a little flat before you put it in the chili.
L lorrieMember
Chili is one of those dishes that taste better the 2nd day, yhe flavor meld together.
quote:
Originally posted by Bella Donna:
quote:
Originally posted by Hunter:
Do I have to hold futronic's Chili for a few days after it's done or can I eat it right away? Big Grin
You can eat immediately but it has so much more flavor the second and third days.

wiml,
Quit flapping your yaps and give me a ride home Big Grin
wineismylifewineismylifeMember
quote:
Originally posted by Hunter:

I said I will do them both - as is. I respect a cook's vision. Smile


Cool I knew I liked you for a reason.

Bear in mind that not only does authentic chili not have beans in it that it doesn't have any tomato either. However, you'll notice I tend to use 1 6 oz can of tomato paste in my chili. This is mostly as a thickening agent although it does impart a little added flavor. If you want to go truly authentic subsitute Masa instead.

Like most chili it'll taste slightly better if you precook it on day one and reheat and serve it on day two. Beware that it'll also pick up a little added heat on day two and beyond as well, especially if you freeze it.

Joe’s Spicy Chili Recipe

4 lbs of Chili meat (*)
1 large onion chopped
4 cloves garlic minced
1 tbl Oregano
1 tbl comino (cumin seed)
6 tsp chili powder (#)
1 can Rotel tomatoes (%)
1 can tomato paste (@)
2 cans beer
1 tbl Seasoned Salt
1 tsp Cayenne Pepper

Brown chili meat, onions and garlic in a large stewing pot. Drain off all fat and return meat mixture to the pot. Add remaining ingredients. Bring to boil. Lower flame and simmer covered at least 1 hour.



Notes:
* Instead of buying chili meat try purchasing a roast and have it ground into chili meat. Rump roast works best because of less fat although any roast will suffice.

# This can be done to taste. I will use up to 6 tablespoons of chili powder for really spicy chili. I prefer Gephardt’s Chili Powder but any really good quality chili powder should suffice.

% 1 can whole tomatoes can be substituted for milder chili. For spicy chili add one chopped jalapeno without seeds. For eye watering chili leave the seeds in the jalapeno.

@ I use this as my thickening agent. Masa can be substituted.

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