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!
Happy Cinco de Mayo!!!! This day is
widely celebrated in the states and regionally in Mexico, most people think it
is a Mexican holiday. It celebrates the Mexican army’s unlikely victory against
the French army at the Battle of Puebla in 1862 under General Ignacio Zaragoza
Seguín. What is so interesting about this battle is that it was believed that
Napoleon was going to give aid the south Confederacy during the Civil War, and
it was this great victory that helped prevent the French from splitting America
in two!!
What we have for you today is a mango
margarita, a pork taco with salsa verde, and a chicken taco with what we like
to call lazy mole! So when you are enjoying your Mexican beer and your Mexican fare,
don’t forget to cheers General Ignacio!
Ingredients: makes 10 tacos
Tacos:
10 corn tortillas
3 skinless chicken breast
3 Tablespoons old bay seasoning
1 ½ Lb pork
2/3 cup pomi or any plain tomato sauce
½ cup heavy cream
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
½ teaspoon cumin
2 ears of sweet yellow corn
1 green Chile
5 tomatillos
Cabbage for topping
Sour cream for topping
Salt and pepper to
taste
Margarita: serves about
5
¼ cup grand marnier
¼ cup tequila
10 limes
2 mangos
½ cup limeade
Make the margaritas
first so you can have one while you are cooking, and then chill the rest.
Simply place all liquid ingredients in blender, then juice the 10 limes, and
then cut the meat out of the two mangoes, and blend! Yay!
To start the tacos you
will want to get your meat going first. Heat a grill pan on medium high heat,
and heat oven to 425 degrees. Season chicken with old bay seasoning, and season
pork with salt and pepper. Place both meats on grill pan to get some nice grill
marks, about 5 minutes each side. Next place in oven and cook chicken and pork
for about another 25 minutes, or until both internal temperatures are a 160
degrees. Be sure to check the internal temperature with a thermometer, because not
all ovens run the same heat, mine can be a bit hot! Or shall I say caliente!
While those are cooking
shuck your corn and take all the kernels off my holding it by one end, and
using a knife, run it down away from your, cutting the kernels off. Set aside.
Next, peel all the
leaves off the outside of the tomatillos, and roast them. You can roast them as
simply as turning the flame on your stove and using tongs, hold tomatillo in
the flame and turn, until it browns all around. Let cool. Cut top of Chile and
remove seeds, then roasting the same way. Let cool. Once all cooled, blend in
blender with a pinch of salt.
Now for the lazy mole,
my favorite part. In a sauce pan heat the tomato sauce, cumin, cayenne,
cinnamon, and paprika until it simmers. Let simmer for about 5 minutes, then
adding corn and heavy cream, stir and simmer another 5 minutes. Remove from
heat and cover.
Your meat should be
done about now. Remove from oven, and place on cutting board and let rest for
about 7 minutes. Next slice both meats in thin strips.
Place tortillas in oven
for about 4 minutes to heat.
Serve all your
components on separate plates, along with cabbage and sour cream, so everyone
can have a margarita and put together their own tacos! Have a blast, and Happy
Cinco De Mayo!!!
