Below you'll find a list of all posts that have been categorized as “Recipes”
‘This is an extremely versatile dish that can be done ahead of time and thrown back on the grill as it is heating up, and it can be served either warm or cold. To take a short cut with the aioli, we have used a prepared mayonnaise as the base.’
lemon, rice wine vinegar, mayonnaise, cilantro, lime juice
‘Pork and beef are more commonly used, but venison is a tasty variation. If you want beans in your chili, you need to ask.’
ancho chile, venison, onion, garlic, beef broth
When you order chili in New Mexico, you will be served a variation of this recipe. It is a recipe that has its roots in old Pueblo Indian cooking and is basically meat in a seasoned chile sauce. Pork and beef are more commonly used, but venison is a tasty variation. If you want beans in your chili, you need to ask.
6 to 8 dried red New Mexican chiles
1 ancho chile
2 tablespoons vegetable oil
2 pounds venison, cut into 1 1/2-inch cubes
1 large onion, chopped
3 cloves garlic, minced
3 cups beef broth
Salt to taste
Preheat the oven to 250 degrees F.
Place the chiles on a baking pan and toast them in oven for 15 minutes, or until fragrant, being careful not to let them burn. Remove the stems and seeds from the chiles and crumble them into a bowl. Cover them with hot water and let them steep 15 minutes. Drain and discard the water.
In a heavy skillet, heat the oil over medium heat, add the venison, and brown. Remove the meat and add the onion to the pan. Add more oil if necessary and saute until the onion begins to brown, 5 to 10 minutes. Add the garlic and cook for 1 to 2 minutes.
Place the chiles and the onion mixture in a blender or food processor. Add 1 cup of the broth and puree until smooth, adding more broth if necessary. Strain the mixture through a sieve.
In a large saucepan, combine the chile mixture, venison, and remaining broth. Bring to just below boiling, reduce the heat, and simmer until the meat is very tender and the sauce has thickened, about 1 to 1 ½ hours.
Ladle the chili into bowls and serve with a warmed flour tortilla.
Yield: 4 to 6 servings
Heat Scale: Medium
Amy Anderson of the Madd Momma and The Kid barbecue team loves black pepper. It plays a key role in this rub.
This recipe and others can be found in the following article:
| The Heat of Competition: The Jack Daniels’ Championship |
1 cup sugar
1 cup seasoning salt
1 /2 cup paprika
1/3 cup red chile powder
1/3 cup black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
Combine all the ingredients in a bowl and mix thoroughly. Apply liberally to meat 1 to 2 hours before cooking.
This recipe and others can be found in the following article:
3 shallots, minced
1 tablespoon minced garlic
1 teaspoon minced ginger
1 tablespoon vegetable oil, peanut preferred
1 cup chicken broth
½ cup peanut butter, either crunchy or smooth
3 tablespoons lime juice, fresh preferred
1 tablespoon crushed dried piquin chiles or substitute Sambal Oelek
1 tablespoon soy sauce
1 tablespoon brown sugar
2 teaspoons Asian fish sauce
Heat the oil in a heavy skillet over medium high heat. Add the shallots, garlic, and ginger and saute until the onions are soft and transparent but not browned, about 5 minutes.
Add the chicken broth, raise the heat, and bring to a boil. Reduce the heat and stir in the remaining ingredients. Simmer the sauce, uncovered, for 10 to 15 minutes until thickened.
Serve the sambal warm or at room temperature. Do not refrigerate or the peanut butter will congeal and the flavors will not blend.
This recipe and others can be found in the following article:
3 tablespoons vegetable oil, peanut preferred
10 shallots, chopped
7 cloves garlic, chopped
10 large red chiles, stems and seeds removed, chopped
2 medium tomatoes, cut in wedges
2 teaspoons shrimp paste (trassi)
2 teaspoons lime juice, fresh preferred
Salt
Heat the oil in a heavy skillet over medium high heat. Add the shallots and garlic and saute for 5 minutes, being careful they don’t brown. Add the chiles and saute for another 3 to 5 minutes.
Add the tomatoes and trassi, reduce the heat, and simmer for 10 minutes.
Place the tomato mixture along with the lime juice in a blender or food processor. Pulse to a coarse texture. This sambal should not be smooth.
Season with salt and allow to cool before using.
Yield: ½ to 1 cup
Heat Scale: Very Hot
