Original Café Beaujolais Black Bean Chili

Surely no old-time Café Beaujolais preparation is found in more fans’ freezers around the country than this one, a stick-to-your-ribs vegetarian chili so satisfying and easy to make. To my amazement, Julia Child ordered this homey dish when she visited the Beaujolais in the mid-1980s. Topped with grated cheese and served with warmed corn tortillas, it was a healthy, economical meal that we wound up making by the boatload for a very long time once word got out about Julia’s choice.

INGREDIENTS – MAKES 8 TO 10 SERVINGS

4 cups dried black beans
3 cups whole canned tomatoes, crushed
2 large yellow onions, finely chopped
1½ cups finely chopped green bell peppers
½ cup olive oil
2 tablespoons cumin seed 2
tablespoons Beaujolais Blend Herbs (page XX)
1 teaspoon cayenne pepper
1½ tablespoons paprika
½ cup finely chopped jalapeño peppers (canned are fine)
2 cloves garlic, minced (optional)
1 teaspoon kosher salt
½ pound Monterey jack or cheddar cheese, grated
½ cup finely chopped green onions ⅔ cup sour cream
8 sprigs fresh cilantro (and if you really like cilantro, then 2 tablespoons more to sprinkle on top)

Sort through the beans and remove the funky ones and the small pebbles. (They’re always there. Our prep cook didn’t like doing it either.) Rinse well. Place the beans in a large pot, and cover with water until it’s several inches above the top of the beans. Cover and bring to a boil. Reduce the heat and cook until the beans are tender, about 1¾ hours. You will need to add more water if you start to see the beans. When the beans are cooked, reserve 1 cup of cooking water. Drain the beans, then return them to the pot and add back the reserved cooking water. Place the cumin seed and Beaujolais Blend Herbs in a small pan and bake in a 325° for 10 to 12 minutes until the fragrance is toasty. In a skillet over medium heat, sauté the onions, green peppers, and garlic in oil the with cumin seeds and herbs, cayenne pepper, paprika, and salt, until onions are soft, about 10 minutes. Add the tomatoes and chiles. Add all to the beans and stir well. To serve, place 1 ounce grated cheese, then 1¼ cups hot chili in a heated bowl. Place a spoonful of sour cream on top. Sprinkle with 1 tablespoon green onions and place a sprig of cilantro or about ½ tsp chopped cilantro on the sour cream. Serve warm.

Cuban Braised Pork Chops by Good Life Guy

6-8 thin pork chops bone-in
Bottled Mojo Criollo Cuban citrus marinade
3 Tbsp EVOO
I large sweet onion diced
1 cup diced green or red pepper (or mix)
2-3 Tbsp Sazon seasoning powder
6-8 large garlic cloves finely diced
¼ cup fresh chopped cilantro
2 table spoons of diced Calabrian peppers in oil (more for heat as desired)
1 cup of Chardonnay
1 cup of fresh squeezed OJ (I use “Cuties”)
juice of 1 fresh limve
1 cup of Knorr beef bouillon (1 large cube dissolved in hot water)
1Tbsp paprika
2 Tbsp tomato paste
Salt and Pepper to taste

Marinate the pork in a Ziploc bag with ½ bottle or more of Mojo Criollo for at least 2 hours, longer is better.
Remove the chops and pat off the excess marinade
Pre-heat a large high sided frying pan, add the EVOO, allow to heat but not smoke.
Season chops on both sides with Sazon and salt and pepper – Brown the pork chops turning as required
Remove the chops and add the onion and green/red pepper/garlic, sauté until well cooked – 5-8 minutes.
Add the white wine and simmer for 2 minutes, add the Calabrian peppers, and bouillon.
Season the browned chops with a little more Sazon and add to the steaming liquid.
Add the OJ, paprika and cilantro, spoon the mixture over the chops and cover, reduce heat to medium-low and simmer covered for at least 30 minutes.

Depending on the thickness of the chops, braise them for about 30-60 minutes covered spooning the juice and onion/pepper/garlic mix over the chops a couple of times. The longer you braise, the more tender the pork. If you don’t like fall-off-the-bone, braise for less time.

Serve with yellow rice and black beans and a bottle of spicey red wine like Zin!

Good Life Guy’s “NOT” chili…Chili

I came up with this recipe one Sunday morning while looking forward to football.  It’s easy and quick but can sit over low heat all day.

Ingredients:
1-2 lbs ground meat
1 large onion diced
1 large red pepper diced
2 Large jalapeno peppers diced  (seeded if you don’ want heat – Wimpy)
3 large cloves of garlic finely chopped
1 12 oz can of Rotel original or hot
1 12 oz can of fire roasted tomatoes
3 Tbs tomato paste (buy it in the squeeze tube)
2 cans of pinto beans (drained and rinsed)
1 Tbs smoked paprika
6-8 fresh cilantro leaves finely diced (or more if you’d like)
1 cup quality chicken stock
½ cup of red wine (optional)
2 Tbs of EVOO (or 1Tbs each of EVOO and Butter)

While it doesn’t call for chili powder, I have added some Ancho Chile powder with good success.

Preparation:
Heat a large soup pot over medium heat – add EVOO
Sautee onion until soft, add the red pepper, jalapeno and simmer for a few minutes
Add Ground Beef, stir together until meat is browned
Add garlic Rotel, roasted tomatoes, beans paprika, red wine and chicken stock
Reduce heat to low, cover and simmer for at least 30 minutes, uncover and add cilantro

Don’t hesitate to modify this and make it your own.  Make it more like traditional chili by adding Ancho Chili powder, Chipotle powder or chili seasoning. Try different beans, I like black beans.

Serving options: Add a little sour cream, Frito chips, fresh cilantro on top for garnish.

Serve with cold beer or open a bottle of off-dry Riesling or a lighter red like Spanish Garnacha

Clark Bartram’s Testosterone-Boosting Chili Recipe

2 lbs. ground beef (15% fat) 1 can kidney beans
1 cup white button mushrooms
1 can black beans
1/2 cup chopped onions 1 can organic chopped tomatoes
2 tbs. chili powder pinch of salt
jar organic tomato puree garlic to taste

1.) Sauté ground beef until it is brown.
2.) Place meat into big pot and add all other ingredients.
3.) Cook on medium heat, stirring occasionally, for 30-45 minutes.

Sirloin black bean chili

YIELD 8 servings

INGREDIENTS

  • 1/3 cup olive oil
  • 2 pounds boneless sirloin, cut into 1/2 inch cubes
  • 2 cups chopped yellow onion
  • 2 tablespoons minced garlic
  • 5 fresh jalapeno peppers, seeded and chopped fine (wear rubber gloves)
  • 1/3 cup Masa Harina (corn tortilla flour mix, available at Mexican markets and some specialty food shops)
  • 1/3 cup plus 1 teaspoon chili powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon white pepper
  • 2 teaspoons salt
  • 4 cups beef broth
  • 2 cups cooked black beans, rinsed and drained if canned
  • grated mild cheddar cheese for garnish
  • minced red onion for garnish

PREPARATION

In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the sirloin in batches, transferring it as it is browned with a slotted spoon to bowl. In the fat remaining in the kettle cook the yellow onion, the garlic and jalapeno peppers over moderate heat stirring until the onion is softened, add the Masa Harina, the chili powder, the cayenne, the cumin, the white pepper and the salt, and cook the mixture stirring for 5 minutes. Add the broth and the sirloin and simmer the mixture, uncovered stirring occasionally for 45 minutes, or until the meat is tender. Stir in the beans, simmer the mixture for 15 mintues and serve the chili garnished with the cheddar cheese and the red onion.

Just in Time for The Super Bowl, A “Maximum Flavor” Way to Enjoy Chili By Chef Adrianne Calvo of Miami Florida.

Ingredients:
3 lbs Short Rib (boneless), trimmed of excess fat
1 yellow onion, chopped
1 green bell pepper, chopped
8 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon oregano
1/4 cup brown sugar
1/4 teaspoon cayenne pepper
1 can (28oz) diced tomatoes
1 can tomato paste
1 can (28oz) crushed tomatoes
1 cup dark beer
2 (16oz) cans Red Kidney Beans
Kosher salt and pepper to taste

Directions:
Place all ingredients in the slow cooker on the low heat setting. Cover and cook for 6-8 hours. Adjust seasoning with salt and pepper.

 

Tomato, Fennel, and Saffron Soup with Olive Oil-Poached Artichokes

In this recipe, Chef Zouhair Zariri, author of the book, Moorish Fusion Cuisine: Conquering the New World combines two of his favorite ingredients, fennel and artichoke to make a light, healthy soup that combines flavors of East and West. With the chill of fall creeping in, it is the perfect comfort food with a twist.

Serves 6 to 8   Preparation: 25 minutes; Cooking: 1 hour, 30 minutes

Ingredients:

4 whole artichokes, cleaned and quartered (leave stem on for presentation)

1 cup olive oil, reserving

1½ tablespoons

2 quarts fennel broth (see recipe below)

1 pinch saffron, toasted

1 shallot, julienned

2 garlic cloves, sliced very thin

1 whole fennel, julienned (reserve top part for stock)

8 organic grape tomatoes or cherry tomatoes

Kosher salt to taste

Freshly ground black pepper to taste

 

Garnish:

Zest of 1 lemon

Fresh parsley leaves

 

Poach the artichokes as follows. In a small sauce pot, over medium heat, place the artichoke quarters in the olive oil and poach for about 15 to 20 minutes or until the artichokes are tender. Keep warm.

In a medium soup pot, bring the fennel broth to warm, add the toasted saffron, and simmer for 30 to 45 minutes, allowing the saffron to release all its flavors.

Meanwhile, in a separate soup pot, heat 1 tablespoon of olive oil over medium heat. Sweat the shallot and garlic for a few minutes, stirring occasionally to make sure the shallot and garlic don’t burn. Add the julienned fennel and cook for a few more minutes. Pour the saffron broth into the mixture and cook for 15 more minutes.

In a small sauté pan, heat ½ tablespoon of oil over high heat and sauté the tomatoes for a few seconds or until their skins start to blister. Add to the soup and simmer for 5 minutes. Season with salt and pepper.

To serve, ladle the soup into medium bowls and top with artichoke quarters crisscross. Sprinkle with lemon zest and garnish with fresh parsley leaves. Serve immediately.

 

 

 

Trinchero Family Caramel French Toast by Jeanne Cox

4 Tbsp corn syrup
1 cup butter (2 sticks)
2 cups brown sugar packed
1 loaf of bread (sweet french, croissants or raisin bread)
10 – farm fresh eggs
1 3/4 cups half and half
2 tsp vanilla
1/2 tsp salt
Cinnamon to taste
Combine the syrup, butter, and brown sugar in a small saucepan and simmer until the sugar is completely dissolved, stirring continuously until mixtue is smooth and not too thick.  Pour into a greased 9″ x 13″ baking dish (Pyrex or Stoneware) and set aside.  Layer the bread on the syrup in the baking pan; you will need about 12 slices of bread (6 slices per layer).  In a large bowl, beat together eggs, milk, vanilla, salt and cinnamon.  Cover and refrigerate overnight.
In the morning, remove from refrigerator while oven is pre-heating to 350 degrees.  Bake uncovered for about 45 min or until golden brown.  Serves 12
Stuffed Acorn Squash – Emeril Lagasse, adapted by Jamie Stratton
Ingredients:
  • 4 medium acorn squash, halved and cleaned
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • 1 pound Italian sausage, casing removed and cut into 1/2-inch pieces
  • 1 cup sliced red onion
  • 4 cups basic tomato sauce, recipe follows
  • 1/2 pound orecchiette pasta, cooked until tender, tossed in olive oil and cooled
  • 1/2 pound mozzarella, cut into 1/2-inch cubes
  • 1 tablespoon finely chopped fresh parsley leaves

Directions

Preheat Oven to 350F

Season the squash with olive oil, salt and pepper. Place on a baking sheet, flesh side up and add 1/2 cup water to the pan. Cover with alluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely.

In a large saute pan, over medium heat, brown the sausage and onions, about 6 to 8 minutes.

In a large mixing bowl, toss the sausage and onions with the tomato sauce, pasta, and cheese. Season with salt and pepper. Mix well.

Spoon the pasta mixture into the cavity of each squash. Place the filled squashes on a baking sheet and place in the oven. Bake until the squash is heated through and the cheese melts, about 20 minutes.

Place the filled squash in the center of each plate. Garnish with parsley and serve.

Tomato Sauce:

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 tablespoons finely chopped garlic
  • 2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 2 1/2 cups chopped, peeled tomatoes with juice
  • 1/4 cup chopped fresh basil
  • 1/2 cup chicken stock
  • Black pepper
  • Pinch sugar

Heat oil in a large skillet and sauté onions, garlic, salt, and white pepper 3 minutes. Add tomatoes and basil; cook, stirring, 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic and cook 1 minute.

 

Good Life Guy’s Blackbean Sirloin Chili
1/3 cup olive oil
2 lbs boneless sirloin, cut into 1/2-in. cubes
2 cups chopped yellow onion
2 Tbsp minced garlic
5 fresh jalapeno peppers, seeded and chopped fine
1/3 cup Masa Harina (corn tortilla flour mix)
1/3 cup plus 1 tsp chili powder
1/2 tsp cayenne
1/2 tsp ground cumin
1/2 tsp white pepper
2 tsp. salt
4 cups beef broth
2 cups cooked black beans, rinsed and drained if canned
grated mild Cheddar for Garnish
minced red onion & cilantro for garnish

In a heavy kettle heat the oil over moderately high heat until it
is hot but not smoking and in it brown the sirloin in batches,
transferring it as it is browned with a slotted spoon to a bowl.
In the fat remaining in the kettle cook the yellow onion, the garlic
and the jalapenos over moderate heat, stirring, until the onion is
softened, add the Masa Harina, the chili powder, the cayenne, the
cumin, the white pepper, and the salt, and cook the mixture, stirring
for 5 minutes. Add the broth and the sirloin and simmer the mixture,
uncovered, stirring occasionally for 45 minutes, or until the meat
is tender. Stir in the beans, simmer the mixture for 15 minutes,
and serve the chili garnished with the Cheddar, cilantro and the red onion.
Serves 8.