Yukatan Yam Chili
2 qt. fresh canned tomatoes
2 lbs. yams
1 can each: black beans, kidney beans, pinto beans
6-8 ears sweet corn
1 lg. red pepper
1 lg. Anaheim pepper
1 lg. red onion
15-20 tomatillos
1/2 bottle beer (porter or stout; other half for the cook)
4 oz. bakers chocolate cut into 1/2 inch cubes
4 oz. triple strength coffee (mild/low acid)
1 tbsp. EVOO
1 tbsp. sesame oil
1 tbsp. each: corriander, cumin, chili powder
1/2 bulb garlic chopped
cayenne, nutmeg to taste
apple cider vinegar to glaze
In Medium Roasting Pan Combine:
Sweet
corn shucked off the cob, rough chopped peppers, onion & tomatillos
and roast at 350 for 30 min. Turn oven to broil. Place uncovered pan
directly under broiler; watch closely until a nice, blackened top layer
appears. Let cool in fridge.
While Veggies Are Roasting:
Brew coffee. For quck method: brew 1 - 8 oz. cup of joe & reduce in small sauce pan on med. heat to 4 oz.
In 2 Gallon Stock Pot:
Heat
both oils on med heat. Add chopped garlic, heat additional 7-8 min. Add
corriander, cumin and chili powder; heat addl. 5 min. Deglaze with
approx. 1 tbsp. apple cider vinegar & beer. Add chocolate chunks
one at a time; allow entire chunk to incorporate before adding another;
whisk in. Add coffee, nutmeg, cayenne, salt/pepper to taste. Add beans.
Add tomatoes & heat on medium for 1-2 hours. Stir often. S&P to
taste, adjust heat level to desired spice level (if too hot, add sugar,
agave nectar or maple syrup to balance). Remove from heat and cool in
fridge. As with all chilis, it is best to sit overnight for flavors to
meld.
To Serve: Heat on medium heat 45 min. - 1 hour. Crock pots work best. Stir often.
Yukatan Yam Chili Garnish
Sour Cream
1 tup tofutti sour cream
juice of 1 lime
Agave nectar and cinnamon to taste
In
mixing bowl whisk lime juice and tofutti, then whisk in agave and
cinnamon. Salt/pepper to taste. Use a squeeze bottle to make designs on
chili with this garnish.
Chipotle Pineapple Mango Pico de Gallo
1 - 8 oz. pkg. chipotle peppers; strained, diced (check heat level)
1 ripe mango
1/2 cored pineapple diced
1/2 bunch cilantro picked and rough chopped
1 med. or large white onion diced
juice of one lime
sesame oil to taste
rice vinegar to taste
1-2 tsp. ground cumin
In
mixing bowl combine peppers, pineapple, mango, cilantro and onion and
toss. Add lime juice, sesame oil, vinegar and cumin & toss again.
Salt and pepper to taste. Serve on top of Yukatan Yam Chili and top
with sour cream garnish.
Southwest Stuffed Portabellos
4 large Portobello caps (de-stemmed and cored)
1 pint / jar fresh canned tomatoes (minced)
8 oz. package Sundried Tomatoes
1 small white onion (diced)
3-4 ears sweet corn (kernels cut off cob)
1 orange pepper (diced)
1 pkg. grape tomatoes
1 bunch cilantro (3/4 deleafed w/ knife technique)
1 tbsp. ground cumin
1 tbsp. chili powder
1 tsp. turmeric
3/4 bulb garlic (6-8 cloves minced)
1 tbsp. extra virgin olive oil
1 tbsp. sesame-chili oil
1 tbsp. balsamic vinegar
Sauce: In medium sauce pan on med-high, heat 1 tbsp. evo/sso. Sweat garlic. Turn heat down past medium. Cook garlic until browned (toasting effect). Add SDTs cook 10-12 min. Add spices, salt & pepper, cook 5-6 min. Deglaze with balsamic, add tomatoes and reduce heat to med-low/low. Reduce sauce by half (2-4 hrs). Stir often. Salt & pepper to taste.
Stuffing: Heat 1 tsp EVO/SS) on med heat. Sweat onion (5 min.) then add pepper and cook 5 min. more. Add tomatoes and cook 5 min. more. Remove from heat and add cilantro and mix it all up. Salt and pepper to taste.
Portobellos: Brush with oil and place on oiled cookie sheet. Carefully fill with stuffing. Top with chili flavored tofutti sour cream (see below) and heat in pre-heated oven at 375 degrees for 12-15 minutes.
Chili Tofutti: Mix 1 tub. Tofutti sour cream with 1 tsp. chili powder.
To make into a meal: Spoon sauce generously over finished portobellos. Serve over black beans and rice flavored with cumin and remainder of cilantro.
Thai Peanut Chili
2 qt. fresh canned tomatoes or 3 - 16 oz. cans diced tom.
1 16 oz. can each: black bean, red kidney bean, chick pea
1 cup red lentils
1/2 cup lentils
1 - 16 oz. can coconut milk
8 oz. apple juice
1/4 cup peanut sauce
2 tbsp. mild curry paste
1/4 cup natural peanut butter
1 tbsp. tahini
Sambal Oelek (Thai chili paste) to taste/heat level
1 tbsp. each: cumin, corriander, asian 5-spice, chili powder
1 tbsp. extra virgin olive oil
1 tbsp. sesame oil
splash rice vinegar to glaze
1/2 bulb garlic minced
1 lg. red onion
2 lg. red peppers diced
salt & pepper
In 2-Gallon Stock Pot:
Heat both oils on medium heat.
Add garlic & sweat (5 min.)
Add onion & sweat (8-10 min.)
Add spices (under-spice w/ chili paste and re-heat later) & toast
De-glaze with rice vinegar & apple juice
Salt & Pepper then steep for 12-15 min.; add red peppers
Add peanut sauce, curry paste, tahini & peanut butter & whisk in until creamy blend achieved.
Add coconut milk & beans; steep (20-30 min.)
Add tomatoes & salt/pepper; reduce heat to low
Steep slowly for 4-8 hours (to desired thickness)
When desired consistency achieved, re-heat with chili paste to desired heat level.
Best cooked a day ahead of serving so flavors meld overnight.
Prepare garnish (below) while re-heating to serve.
Exactly half of all ingredients makes a comparable half-batch. Enjoy!
Thai Peanut Chili Garnish
1 bunch green onion
12-16 oz. mung bean sprouts
3/4 cup chopped peanuts
1 pkg. Thai basil*
1 tbsp. rice vinegar
1 tsp. sesame oil
1 tsp. coriander
*Chiffonade the basil by de-stemming and rolling several leaves together like tobacco. Cut across short way 1/16 of an inch at at ime.
In large mixing bowl combine first 4 ingredients. In small bowl whisk
last 3 ingredients together and salt and pepper to taste. Combine all
ingredients in large bowl and combine gently. Top by spoonful on a bowl
of chili and experience true pleasure!
INFO: kt@theimageshoppe.com