Cincinnati-Style Chili

Dave DeWitt Leave a Comment

This chili is often served over spaghetti and is then called chili-mac or TwoWay chili. According to Floyd Cogan, “The proper way to make chili-mac is to place cooked spaghetti (al dente) on a plate and cover it with chili, with grated Parmesan cheese on top.”

Ingredients

  • 2 pounds coarsely ground chuck steak

  • 1 quart water

  • 1 cup chopped onions

  • 2 8-ounce cans tomato sauce

  • 4 cloves garlic, minced

  • 1/4 teaspoon powdered allspice

  • 4 whole cloves, crushed

  • 1 bay leaf, powdered

  • ½ ounce unsweetened chocolate

  • 3 tablespoons chili powder (or more for heat)

  • 2 tablespoons cider vinegar

  • 2 teaspoons Worcestershire sauce

  • ½ teaspoon salt

  • 1 teaspoon ground cumin

  • 1 teaspoon ground cinnamon

  • 1½ teaspoons sugar

  • 2 tablespoons flower mixed with 1/4 cup water

Instructions

Combine the chuck steak and the water and simmer for 30 minutes. Add the remaining ingredients except the flour mixed with water and simmer for 3 hours.

Add the flour mixed with water, bring to a boil, and cook for 5 minutes. Remove from the heat and serve.

Caribbean Crab-Stuffed Deviled Eggs

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Stuffed eggs are the most obvious (and delicious) ways to use up left-over Easter eggs. There are any number of variations of the old standard, but these are special enough for an hors d’oeuvres party table. Because older eggs are easier to peel, be sure to use them when you need a smooth, clean egg. Use a pastry bag and pipe in the filling for a fancy presentation.

Ingredients

  • 8 hard-cooked eggs, peeled

  • 2 teaspoons cider vinegar

  • 3 tablespoons mayonnaise

  • ½ teaspoon chopped fresh thyme

  • ½ teaspoon habanero hot sauce

  • 1/4 teaspoon Dijon-type mustard

  • 6 ounces flaked crabmeat

  • Salt and freshly ground black pepper to taste

  • Garnish: Finely chopped fresh parsley

    • Instructions

    Cut the eggs in half lengthwise and remove the yolks. Put the yolks from 5 of the eggs in a bowl and mash them with a fork. Sprinkle the vinegar over the yolks and toss to combine.

    Add the mayonnaise, thyme, hot sauce and mustard and mix to combine. Mix in the crab and season to taste with salt and pepper. Allow the filling to sit for 15 minutes so flavors can blend. Adjust the seasoning before filling the eggs.

    Mound about 1 tablespoon crab mixture in the cavity of each egg-white half. At this point, the eggs can be covered and refrigerated for future use. To serve, arrange the filled eggs on a platter and garnish with the parsley. 

    Enchiladas Stuffed with Hard-Cooked Eggs (Papadzul)

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    Eggs play an important role in the cuisine of Yucatán, especially hard-cooked eggs, which are a major ingredient in many popular recipes. Very unique to the Yucatán, these enchiladas are traditionally served garnished with a green oil that is squeezed from toasted pumpkin seeds, but they taste good with or without it. This is a very old Mayan recipe originally made with turkey eggs and it has reputed to have been served to served to the Spaniards when they arrived in the New World. After the Spaniards arrived, chickens and their eggs replaced turkeys in popularity.

    Ingredients

    • 2 large tomatoes, peeled and chopped

    • 1 habanero chile, stem and seeds removed

    • 1 tablespoon dried epazote

    • 2 cups chicken broth

    • 1 small onion, chopped

    • 2 tablespoons vegetable oil, divided

    • 1 cup toasted pumpkin seeds, finely ground

    • 8 corn tortillas

    • 6 hard-cooked eggs, peeled and chopped

    Instructions

    Combine the tomatoes, chile, epazote, and broth in a saucepan. Bring to a boil, reduce the heat and simmer for 5 minutes. Remove and strain, saving both the tomatoes and the broth.

    Heat one-half of the oil in a skillet and saute until hot and add to the tomato mixture. Place the mixture in a blender or food processor and puree until smooth. Saute the sauce in the remaining oil for 5 minutes.

    Heat the tomato broth in a another skillet and slowly stir in the seeds. Simmer until the mixture thickens and is the consistency of thick cream, stirring constantly. Be very careful that the sauce does not boil or it may curdle.

    Dip the tortillas in the warm pumpkin seed sauce to coat and soften. Place some of the chopped eggs in the center, roll up, and place on a platter. Pour the remaining pumpkin seed sauce over the top, then the tomato sauce, and serve.

    Note: If your tortillas are stiff, heat some vegetable oil until very hot and dip the tortillas in the oil for a couple of seconds. Drain on paper towels.

    Egg Curry in Coconut Gravy

    Dave DeWitt Leave a Comment

    The area of Madras has one of the hottest cuisines in India, which is known for spicy food. In fact it is one of the biggest exporters of Indian spices. This very simple dish is a favorite there in the south where the use of coconut milk in curries is popular. The sweetness of the milk compliments the pungency of their curries. Egg curry is served at any time and is a great spicy addition to brunch or for a light supper. Serve Mottai Kolambu with white rice and an Indian relish or salad.

    Ingredients

    • 6 hard cooked eggs, peeled

    • 1 large onion, finely chopped

    • 2 ripe tomatoes, halved

    • 2 tablespoons vegetable oil

    • 2 teaspoons ground cayenne chile

    • 1 teaspoon ground cumin

    • 1 teaspoon ground coriander

    • ½ teaspoon ground turmeric

    • 1 cup roasted cashew nuts

    • 14 ounces unsweetened coconut milk

    • ½ cup chopped fresh cilantro or mint leaves

    • Salt to taste

    Instructions

    Cut the eggs in half and arrange them in a serving dish.

    In a heavy skillet, heat the oil and saute the onions over a medium low heat until they are soft. Add the tomatoes, cayenne, cumin, coriander, and turmeric, and raise the heat. Simmer, stirring occasionally, until the tomatoes break down and the mixture thickens.

    Add the cashews and cook for an additional couple of minutes.

    Stir in the coconut milk and fresh cilantro or mint, reserving some for a garnish. Simmer the sauce for an additional 2 to 3 minutes. Taste and adjust the seasonings.

    To serve, pour the curry sauce over the eggs and garnish with the reserved herbs.

     

    Wilted Spinach with Bacon and Balsamic Dressing

    Dave DeWitt Leave a Comment

    This is a simple, hearty salad that is often served as an entree at our house. With a cup of chilled soup and a piece of hearty bread, it makes a great summer meal on a hot day. Use only the freshest of spinach—be sure the leaves are chilled before pouring the dressing hot over the top. This is a salad I finish at the table for a dramatic effect when it crackles and wilts.

    Ingredients

    • 6 cups fresh spinach, washed, dried, and chilled

    • 1 small red onion, thinly sliced and separated into rings

    • 2 hard-cooked eggs, peeled and coarsely chopped

    • 2 to 3 slices bacon

    • 3 tablespoons red wine vinegar

    • 1 tablespoon balsamic vinegar

    • 2 teaspoons crushed red chile

    • Freshly ground black pepper

    Instructions

    Arrange the spinach in a large salad bowl, add the onions, and top with the eggs. Place the salad in the refrigerator and chill thoroughly.

    Heat a skillet until medium hot, add the bacon and fry until crisp. Remove the bacon and drain on paper towels. Crumble the bacon and reserve.

    In a bowl, whisk the two vinegars together to combine.

    Pour off all but 3 to 3 ½ tablespoons of the bacon fat from the skillet. Heat the fat and add the crushed chile, being very careful that the chile doesn’t burn.

    Toss the salad with the vinegar mixture, pour the hot oil over the top and toss gently to coat and wilt. The spinach edges should be slightly softened and the remainder of the leaf still crisp. Garnish with freshly ground black pepper and the reserved crumbled bacon and serve on chilled salad plates.