Saturday, October 31, 2015

Chili Verde

Crock Pot Chili Verde

1 lb - Pork roast cubed
9 - Pealed and chopped Anaheim peppers.
2 - Habeneros (optional - use Jalapeno's instead if you want a milder chili)
2 - Cans chicken broth
1 cup - chopped onion
2 cloves - chopped garlic
1 tsp - Cilantro
1 tsp - Cumin
1/2 tsp - chili powder - less or more depending on how spicy you want it.
Salt and pepper to taste
1/4 cup - flour

Brown pork. Put in Crock Pot, add peppers, onions, spices and broth. Cook on low for 8 to 9 hours in crock pot. Stir off and on during the day. One hour before serving put flour in the bowl, stir in liquid from the Verde into the bowl, mix until it's a smooth paste. Stir it into the chili and cook until thickened. Serve with rice and tortillas.

Sunday, October 18, 2015

Spicy Spaghetti Sauce and Meatballs

Spicy Spaghetti Sauce and Meatballs
The amount of ingredients depend on how many people. It's easy to adjust. Just add a few more things or take away.

Olive Oil - around 1 tbsp.
Tomatoes - 4 to 6 chopped
Onion - 1/8 to 1/4 chopped
Jalapeno or Anaheim pepper - 1/2 chopped
Garlic - 2 large cloves
Fresh basil, oregano, salt, and pepper to taste.

Shallot - one clove chopped
Pepper - small hot pepper chopped
Hot ground sausage - 1/2 to 1 lb

Put the oil and tomatoes in pan, bring to boil. Let boil a few minutes. You can leave it chunky or mash with a potato masher to make it a smooth sauce. Then add onion, pepper, garlic, and seasoning. Let simmer for as long as you'd like. But at least 30 minutes.

Mix the meat, pper and shallot's together and roll into balls. Slow cook on low until cooked through and brown. Add to sauce. Serve over thin spaghetti. Side dish bread and/or salad.

Saturday, October 3, 2015

Roasted Chili Peppers

There really isn't a recipe for roasting chili peppers. Just instructions. You can roast them several different ways. Use a grill or a big roasting drum or you can do what I do, I broil them.

You start with a bunch, usually a bushel of peppers, I use Anaheim. Rinse and dry them and arrange them on a pan. Broil them for 4 to 5 minutes until they blister, do not let it char. Turn them over and broil another 4 to 5 minutes. Place them in a large bowl and cover the bowl with a towel. This will steam them and loosen the skins. Let them sit in the bowl for 10 to 15 minutes.

Take the stems out, there should be a good amount of seeds that come out also, but don't worry if it doesn't. You can skin them at this time, or freeze and remove the skin once thawed. This is what I do. You place three to four in a Ziploc bag, let cool before sealing the bag. Then let cool another hour before you put in the freezer. You can leave in the freezer for up to a year.

These chili's are good in almost anything, but one of my favorite's is Chili Verde.

I will see you in two weeks!