Korean- Italian Chili!

Super bowl is right around the corner, it finally drizzled for 2 seconds, and there was a chili cook-off! Do we need more reasons for a delicious chili? Not just chili, but a Korean Italian chili? I will say no more!!!

*PS Kochucara is a wonderful  Korean powdered chili, and Gochujang is an equally wonderful Korean chili paste!

Ingredients: serves 10

5 lbs ground beef
3 lbs ground pork
5 large spicy Italian sausages
3 yellow onions
1 ½ bunches scallions
5 cloves garlic
1 cup Hoisin
¾ cup Gochujang
1/3 cup Kochucara
2 cups orange juice
2 cups tomato sauce
2 Tablespoons tomato paste
3 cans kidney beans
4 Tablespoons olive oil
4 jalapenos
2 Serrano chilies
¼ cup red wine

To start it all off create your mise en place by cubing the yellow onions, slicing the scallions, macerating the garlic, and dicing the peppers (be careful to not touch your face and wash hands after touching pepper!) Also set aside two large sauce pans, and one spaghetti pot.

In a large bowl take sausage out of the casings, and mix together with ground pork, ground beef, garlic, and scallions.

In both sauce pan heat equal amounts of olive oil. When oil is heated sauté equal amounts of yellow onion in each until becoming translucent.  Add the meat mix and mash it up into smaller pieces. Let cook about 15 minutes, turning over to let cook all the way through.

Transfer to spaghetti pot. Add the rest of the ingredients and let cook for about 1 hour on medium low heat, stirring every 15 minutes so that the bottom doesn’t burn.

While it cooks over the hour test the flavor, it will change over time. You may want to add more spice, or cool it out with more orange juice. Be the master of your own chili!

Game Day Nachos!!!

Oh joy! It is that time of year again…when people gather together around the television to watch the great American sport of football. Friends gather to drink beer, eat chips and dip, yell at the television, all the fun stuff, this is when I know that the fall has truly arrived. Michael’s family all lives in Cherry Hill New Jersey, and Philly, so we are big Eagles fans over here, and we all know that their color is GREEN! To bring together the great joy of football food, the hearty flavors of fall, and the color green, we present our game day suiza nachos.

Suiza sauce is so incredibly delicious, I cannot even begin to describe. It is usually used on enchiladas, but it is so flavorful, brings a bit of heat, and because it is made with tomatillos, serranos, and cilantro, you will achieve a beautiful light green color…go EAGLES!!!

*Make sure you use a skillet or a pan that can go in to the oven.

Ingredients:

Suiza Sauce:
1 Lb. tomatillo
2 small Serrano chiles
2 large cloves of garlic
¼ cup cilantro
1/3 cup sour cream

Nachos:
2 bags tortilla chips of your choice
3 cups Mexican three cheese blend
1 large tomato
1 red onion
1 can pinto beans
4 medium fryer chicken breasts
2 cloves garlic
2 Tlb. olive oil
Salt and pepper
Sour cream

 

 

The nachos are made in 4 steps 1) cooking chicken, 2) make suiza sauce  and at the same time cook beans 3)layer your yumminess 4) finish off in oven.

So start by preheating the oven to 300 degrees. Coat the chicken with olive oil, salt and pepper, and the two cloves of garlic chopped. Heat a sauté pan with a little bit of oil, once hot, cook the chicken so that it is cooked just to the point of being cooked, because remember that you will be putting the chicken in the nachos and then in the oven for another 5 minutes.  Once the chicken is done chop into small pieces and put aside.

In a deep sauce pan place all of your tomatillos ( make sure you take the husk off) and serranos in the pan and then fill with water so that they are submerged. Bring the water to a boil and cook until they are all soft to the poke of a fork. At the same time in another pan take half of your onion, chop it, and cook with your pinto beans for about 10 minutes, flavor with salt and pepper. Back to the sauce. Once the tomatillos and serranos are done, take them out of the water reserving ½ a cup of the cooking liquid. Place tomatillos, serranos, garlic, silantro, and cooking liquid, and blend until pureed. In the same pan that you boiled the water in, pour the puree and cook for 10 minutes on medium heat. Remove from heat and add sour cream and a pinch of salt.

In your skillet you are going to layer everything…this is how we did it. We start with a layer of chips, layer of chicken, layer of beans, layer of suiza sauce, then layer of three cheese blend, then repeat this two more times for a total of three layers! Cheesey goodness! Make sure you save a fairish amount of suiza sauce for the top layer, and be sure to really cheese it up. Put the skillet in the oven for about 7-10 minutes, so all the cheese looks melted.

Take out of oven, chop the tomato and sprinkle all over, and use the rest of the chopped onion and do the same, now smother with that tangy, creamy, superb suiza sauce and DEVOUR!!

Ooh it’s good, even typing this my mouth is watering.