Posts filed under barbeque

Make your leftovers Presidential! Turkey chili at it's finest.

This is a healthy spin on LBJ's family chili recipe that we debuted at Smithsonian Food History weekend with much success. Instead of beef, I used turkey (shredded or ground works) and some zucchini/beans for the vegg. Happy Thanksgiving to you and yours!

Ingredients

  • 4 lb. turkey meat (ground or pulled)
  • 1 large onion, chopped
  • 1 large zucchini, chopped to bite size pieces
  • 1 can kidney beans, drained
  • 2 cloves garlic
  • 1 tsp. dried Mexican oregano
  • 1 tsp. ground cumin
  • 2 tbsp. chili powder
  • 1 12 cups canned whole tomatoes and their liquid
  • 2-6 generous dashes of liquid hot sauce
  • Salt

Instructions

Sauté the meat, onion, zucchini and garlic in a large skillet over medium-high heat and cook until lightly colored. Add the oregano, beans, cumin, chili powder, tomatoes, hot sauce, and 2 cups hot water. Bring to a boil, lower the heat, and simmer for about 1 hour. Skim off the fat while cooking. Salt to taste.

 

Simple Sundays: Stuffed Snapper

 Bert, Ernie, and Elmo

Bert, Ernie, and Elmo

Fish, fish, glorious fish... there is nothing better on the grill in  summer. YUM YUM. Healthy and decadent, snapper is a great choice and bizarrely  not that expensive. I leave the head on for flavor and presentation purposes. If you feel a bit squeamish, have the lovely fishmonger remove them for you (no judgement here) . There will be some bone picking, but that is all part of the fun. I served the snapper with some coconut rice (put a whole can of coconut milk in with your boiling water) and a salsa of mango, heaps of cilantro, red pepper, and jicama. If you close your eyes (really REALLY tightly) you may just think you are on an island somewhere. It's fun to pretend anyway. 

HOW TO:

  • Make sure your snapper has been gutted and scales have been taken off. 1 fish can normally serve two people 
  • Cut four slits in each side of the fish (to the bone)
  • Stuff the slits with fresh chopped ginger, garlic, ground cilantro (coriander), a little bit of cayenne (little),  all spice, olive oil, cracked pepper, and salt (lots of it)
  • If you are going to grill it, put some aluminum foil down first and flip once (total cooking time is about 30 mins).  Put a ball of aluminum foil in the middle to the heat the whole way through 
  • You can make it in the oven too.. preheat to 450 and cook for 25 minutes. Stand up the fish (using a ball of aluminum foil) and they will cook evenly on both sides. The meat should be flaky and tender and fall right off the bone!
Posted on June 29, 2015 and filed under barbeque, main event, fish, world travel.

Dad's Day: Southern Railway BBQ Sauce

Dads are ALWAYS hard to shop for… at least mine is. Do you get them another tie? A pair of socks? I find myself inevitably resorting to edibles (and sippables) and this year was no different. My legend of a Dad is a master of the barbeque and is always experimenting with different rubs, sauces, and proteins.  As I have been rummaging through the recipes from the old Southern Railway, I felt like there would be nothing better than whipping up a batch of their barbeque sauce from 1920. If there ever was a railway to know their bbq, it would have been the Southern.

Don’t be scared of the quantities (especially the 10 lbs of brown sugar- oh my). You can cut the quantities down without compromising flavor. Morgan and I made a large batch to give to our office Dads as well; two of which have pseudo-adopted us (Pop pop and Rick). They have provided us with ample guidance and wisdom in the last two years. Both of them, and their families, will be stuck with us for some time to come- lucky ya’ll! Thanks for all you dads do- we appreciate it more than you know!

Southern Railway Barbecue Sauce (1920)

NEED: The recipe makes 5 gallons- I cut it WAY down and it was still AMAZING

 My Daddy, Jan, and I solving the mystery of Stonehenge

My Daddy, Jan, and I solving the mystery of Stonehenge

  • ¾ cup chili powder
  • 2 quarts bourbon
  • 1 gallon beef stock
  • 1 ½ cups dry mustard
  • 2 cups molasses
  • 5 Tbsp ground black pepper
  • 4 Tbsp salt
  • 4 Tbsp white pepper
  • 2 Tbsp cayenne pepper
  • 2 cups Worcestershire Sauce
  • 1 Case ketchup
  • 1 can chili sauce
  • 4 cups cider vinegar
  • 10 lbs brown sugar
  • 1 lb butter
  • 2 bunch celery, diced small
  • 1 cup shallots, diced
  • 4 green peppers, diced
  •  ½ cup chopped garlic

How To: Saute celery, shallots, garlic, and green pepper until shallots are transparent. Add bourbon and reduce by 2/3. Add all the other ingredients, and steep but do not boil. Cook for one hour, stirring occasionally. Strain and cool. 

Posted on June 20, 2015 and filed under barbeque, condiments, sauces, time travel.