For the hell of it. He defended the household from a nasty rat, so for that, I am rewarding him with his own blog post.
Monthly Archives: September 2008
It’s been several weeks since I posted, and for that, I am greatly sorry. I haven’t embarked on any culinary endeavors as of late. I got my groove back per se, so this post is devoted to the best soup/stew of fall: chili. To mark the start of autumn, I decided to whip up a huge batch of my trust worthy comfort food. I use a recipe adapted from the one handed down to me from my mother. Ingredients:
- 2 pounds ground beef (or turkey, or bison, or chicken, etc.)
- 2 large cans of tomato sauce
- 1 can of tomato paste
- 2 jalapenos – diced with seeds included
- 1 large onion – diced
- 2 cans of dark red kidney beans
- 1 small package of frozen corn
- chili seasoning (I mix 1 tablespoon chili powder, 1 tablespoon cumin, 1 tablespoon kosher salt, 1 table spoon black pepper, and 1 table spoon garlic powder)
It’s a pretty straightforward dish. Get out a huge pot (cast iron dutch oven), brown the beef for 5-7 minutes. Stir in the onion and the jalapenos. Cook until soft, another 5 to 7 minutes. At this point I add in half of my seasonings. I then add the cans of beans and the frozen corn (all rinsed of course under cold water), and I then stir to mix everything together. Drop in the tomato paste and stir. Then add 1.5 cans of the tomato sauce and bring the whole mixture up to a boil. Depending on how liquidy the sauce it, you can let it simmer uncovered for about 30 minutes to reduce. If it’s already to your thickness liking, just cover with the lid and simmer for 90 minutes to 2 hours. I serve mine along side Margaret’s corn muffins, and I top it with sour cream, cheddar, and green onion. This recipe makes about 8 servings. This is best eaten while watching football or to warm the soul on a blustery fall evening. Enjoy with beer.
To celebrate Clemson’s first game of the football season, I smoked a pork shoulder outside on the Weber for 7 hours. I decided to wake up at 6am (I wanted the afternoon to watch football!) and throw on the beastly 9 pound boston butt roast. The setup was fairly simple. One side of the grill needs hot charcoal and woodchips that have been soaked in water. The other side of the grill needs an aluminum pan to catch the drippings. The roast goes over the side with the aluminum pan, and then you cover the grill. A few hot coals and woodchips need to added every hour. Once the pork reached an internal temperature of 190 degrees, I took it off the grill, let it rest for an hour, and then I shredded it. Once shredded, it made about 3 pounds of meat.
It turned out better than I expected, and my guests ate it up. I also served it with some homemade baked beans, slaw, pickles, and white bread.
Lets not talk about the Clemson game…