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Ham and Turkey Au Gratin

Ham and Turkey Au Gratin
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Servings
6
Servings
6
Ham and Turkey Au Gratin
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Spray a rectangular baking dish with cooking spray. Combine the ham, turkey and cauliflower in the baking dish and set aside.
  2. Melt 2 tablespoons of the butter in a medium saucepan. Add the shallots and cook for several minutes until the shallots begin to soften.
  3. Whisk in the flour and cook for 2 minutes stirring frequently. Add the beer to the pan and continue to whisk until a smooth paste forms. Allow to cook for another 2 minutes.
  4. Slowly whisk in the milk. Continue to cook, stirring constantly until the mixture comes to a boil. Reduce the heat to low.
  5. Add the mustard, Worcestershire sauce, and hot sauce to the pan. Cook until the sauce thickens which should take several minutes.
  6. Remove the pan from the heat and gradually stir in the cheddar cheese. Once everything is melted, pour the sauce over the meat and cauliflower mixture. Stir to combine.
  7. Melt the remaining butter and toss with the bread crumbs. Sprinkle the crumbs evenly over the top of the casserole. Top with the Parmesan cheese and give the top a light blast of cooking spray.
  8. Bake at 375 degrees for 25 minutes until everything is bubbly. Turn the oven to broil and let it go for 2 - 3 minutes until the top is golden brown.
  9. Remove from the oven and allow to rest for 10 minutes before serving.
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Chicken and Poblano Chili

Chicken and Poblano Chili
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This takes time, but it is worth the effort. Use different chilies to adjust the heat. It would be great with pork and black beans or what ever ingredients you love.
Servings
4
Servings
4
Chicken and Poblano Chili
Print Recipe
This takes time, but it is worth the effort. Use different chilies to adjust the heat. It would be great with pork and black beans or what ever ingredients you love.
Servings
4
Servings
4
Ingredients
Sauce
Chili
Servings:
Instructions
To Make The Sauce
  1. Use kitchen shears to cut open the peppers. Remove the stem and the seeds. Place the peppers in a large roasting pan. Place in a 300 degree oven and roast for a few minutes. This is to warm the peppers slightly and begin to release their oils.
  2. Heat the water to a simmer. Remove the pan from the heat and add the chilies. To keep the chilies submerged in the water, place another pot into the chili pot and weight it down. Allow the chilies to soak for at least 20 minutes.
  3. Check to see if the chilies are soft. If they aren't let them soak a few more minutes. Once they are soft, remove them to a strainer and allow to cool.
  4. Working in batches, blend or process the chilies with fresh water. (1 cup chilies to 2 cups water) the mixture should be fairly smooth, but there will be bits of skin.
  5. When all of the chilies have been processed, pour the mixture through a fine sieve. Use a spoon to press as much of the liquid chili through the sieve. Discard the pulp in the sieve.
  6. Add a pinch of salt and a bit of agave syrup to taste. This makes a good 4 cups of sauce. Use in the chili recipe. Freeze the extra.
Chili
  1. Heat a large soup pot over medium high heat. Add the chopped bacon and cook until the bacon is browned. Remove the bacon and drain on a paper towel. Pour off the drippings, leaving any browned bits. Add the olive oil to the pot.
  2. Add the chicken bits to the pan and cook until lightly browned. Cook in batches if necessary. Remove the chicken with a slotted spoon and set aside. Leave the drippings in the pan. Work on roasting the poblano peppers while the chicken cooks.
  3. Use a broiler to roast 2 of the Poblano peppers. Place the peppers on the broiler rack and position the rack about 3 inches from the heat source. Broil turning frequently until the peppers are blistered and blackened all over. This may take up to 10 minutes depending on your broiler
  4. Place the roasted peppers in a bowl and cover tightly with plastic wrap. Allow to sit for 5 - 8 minutes. The skin should come off easily. Remove the stems and seeds and chop and set aside
  5. Chop the remaining poblano pepper and add it along with the onions, garlic, and jalapeno to the soup pot. Cook for about 5 minutes until the peppers and onion are softened and the garlic is fragrant.
  6. Add the cumin and chili powder to the pan and cook for 3 minutes more. Return the chicken and bacon to the pot and stir to combine. Add the beer to the pot stirring to loosen any brown bits. Cook for a minute or so.
  7. Add the chili sauce, drained tomatoes, roasted poblanos, and the chicken stock. Bring just to a boil. Reduce the heat to low and simmer for 45 minutes.
  8. Add the pinto beans and continue to cook 15 minutes more. This can be served immediately, but it is better after a day or two in the refrigerator.
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Coffee Brine

Coffee Brine
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This is enough to brine about 4 pounds of ribs. It would work with any cut of pork as well as chicken or turkey.
Coffee Brine
Print Recipe
This is enough to brine about 4 pounds of ribs. It would work with any cut of pork as well as chicken or turkey.
Ingredients
Servings:
Instructions
  1. Mix all the ingredients together until the salt and sugar dissolve.
  2. Place the ribs in a zip top bag. Add the brine and seal the bag. Place the bag in baking pan in case of leaking. Refrigerate for up to 24 hours, turning bag occasionally.
  3. When ready to grill, remove the ribs and allow to drain. Discard the brine.
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