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One of J’s favorite dishes is his father’s chili. It makes more than enough for three meals and a few lunches for us. Like most of our favorite meals, this one gets better the longer it simmers. It looks complicated, but I promise it’s easy and worth it.
1 and 1/2 pounds chili or stew beef (you can also use ground beef if you want)
1 pound pork chop cut up (or you can use ground pork)
2-3 green bell peppers chopped
1-2 onions, chopped
1 beer (any kind, cheap is particularly good)
1 teaspoon oregano
2 tablespoons cumin
1 teaspoon pepper
2 teaspoons salt
3 tablespoons chili powder (REGULAR chili powder, not ancho, not super, not hot. Trust me)
1 teaspoon coriander
2 teaspoons ground chipotle (we buy them whole and use a coffee grinder for this)
3 cups chicken broth
1 clove garlic
1 – 28 ounce can diced tomatoes
1/4 to 1/2 cup diced celery
1 tablespoon sugar
1 can rotel or green chiles
lime juice as needed
Brown the meat. Add the chopped bell peppers and onions and cook until desired caramelization. In a separate pot make the sauce by adding the first 11 ingredients and simmering for about 45 minutes until smooth.
Add 1 to 4 tablespoons massa flour to thicken if needed (most of the time we leave this step out).
My opinion: This is delicious with shredded Monterrey jack cheese, lime juice and tortilla chips. J prefers his with corn bread. It’s perfect for a cold winter’s night.
J grew up eating the decadent hot and sour soup at King Doh, authentic Peking and Szechuan cuisine. After several years of trial and error, we finally found a recipe that is really close to the original. To celebrate the Chinese New Year last night, we made a big pot.
2 quarts chicken stock
2 ounces dried black mushrooms (we had trouble finding these and had the must success using fresh shiitake mushrooms)
1 inch piece fresh ginger, peeled and grated
1 tablespoon red chili paste (in a pinch, we combined Thai chili oil, Sriracha sauce and Hoisin sauce to make a paste)
1 small can bamboo shoots
1 small can water chestnuts (you can buy them already sliced)
1 small can straw mushrooms
18 ounces firm tofu, drained and cubed
three small boneless, skinless chicken breasts, sliced thin
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar
4 tablespoons cornstarch
1/4 cup water
2 large eggs, beaten
3 tablespoons sesame oil
green onion, chopped (to garnish)
If using dried mushrooms, reconstitute them in water according to package directions. Heat oil in wok or large pot. When the oil is hot, add ginger, chile paste and chicken, cook for about two-minute. Add bamboo shoots, water chestnuts and mushrooms, cook for about a minute. In a bowl, combine vinegar, soy sauce, salt, pepper and sugar and pour into wok. Add chicken stock, bring to a boil and simmer for about 10 minutes (don’t rush this. The simmering is what seals in the hot and sour flavors). Add tofu and cook another 3 to 5 minutes. Mix cornstarch and water and add to soup and cook until thickened (this will make the soup cloudy and thick, but don’t add too much cornstarch or it will gelatinize . Stir soup in one direction to get current going then add beaten egg, it will look feathery. Stir the soup brining the contents from the bottom to the top> Garnish soup with green onion and serve.
Make sue you leave the soup on low for seconds. The second bowl is always better than the first. The only thing we might add in the future is some shrimp or an onion. The soup is even better the next day!
This dish originally started as a Thanksgiving side dish, but after the trial run, we decided it was much more suited for breakfast. While Christmas morning usually gets all the hype, these potatoes are perfect for the next morning or for brunch. Super easy, filling and delicious. We found the original recipe here.
4 1/2 pounds russet potatoes rinsed and cut into 2-inch chunks (feel free to peel if you like, we liked the skins)
1 tablespoon white vinegar
1/4 cup olive oil (the original recipe called for duck fat, which we didn’t have)
Freshly ground black pepper
12 sprigs thyme (fresh is best!)
Adjust oven racks to lower and upper position and preheat oven to 500°F. Place potatoes in a large saucepot and cover with cold water by 1-inch. Add 2 tablespoons salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show a slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large mixing bowl.
Add olive oil to bowl with potatoes.
Season with pepper and more salt to taste then toss with a large metal spoon until exteriors are slightly bashed up and coated in a thin layer of potato/fat paste. Divide potatoes evenly between two heavy rimmed baking sheets. Spread thyme sprigs over potatoes.
Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown, about 20 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting. Using a thin metal spatula, flip the potatoes and roast until the second side is golden brown, another 15 to 20 minutes.
Like I said above, filing, delicious and worth that extra little bit of effort for a great post holiday breakfast.