In case you got lost amongst the colorful Cirque du Soleil costumes in the last post and need a little reminding that this is a food blog…
My husband is a Saint. And for any of you running women out there, your boyfriends and husbands are probably Saints as well. This morning, he got up at 7am (after getting home from work at 4) to cheer me on at the Run Away with Cirque Du Soleil annual 5K. Granted, he was half asleep, but photos he took, cheering he did, and water he delivered, so points for Saint Ivan!
In appreciation, I cooked the most non-Bri, manly meal I could think of to show him that with early mornings come even more wonderful afternoons! It was really a fantastic day, despite my raging allergies…apparently the “grasses” are blooming… which confounds me since I live in the desert and people, there is no damn grass…but we will save that for another discussion. In the meantime, enjoy the bright pictures and the hearty food!
For Pictures and the Recipe, click here:
A Saintly, Super-Bowl of Chili
I have been working on this chili recipe for quite awhile. There is something so easy about chili and then again there are so many different takes on it that it’s really a little overwhelming to discover what works for you! I’m pretty content that this is a balance between healthy and “meaty manly.” I just took this to a Superbowl party and it was gone in a snap! Why does it make me so happy to feed people? Must be the Italian mama bear in me…
If you have never made chili before, WEAR GLOVES when cutting up the jalapeno pepper. The first time I did this, I made the amateur mistake of bare handing it and the skin on my poor fingers was burning for days afterwards… laugh all you want, but I share only to spare you pain.
Bri’s Turkey and Beef Chili
1 tbsp olive oil
1 1/2 cups small diced sweet onion
1 tbsp minced garlic
1/4 - 1/2 cup yellow bell pepper
1 green jalapeno (1/2 seeds removed), diced
1 lb ground lean turkey
1/2 lb ground lean beef
1 28oz. can crushed tomatoes with their juices
1 16oz. can red kidney beans, rinsed and drained
1 16oz. can pinto beans, rinsed and drained
1 1/2 tbsp chili powder
1 tbsp brown sugar
2 c. low sodium chicken stock
1/2 tsp garlic powder
2 tsp salt (maybe more depending on taste)
1 tsp ground black pepper
1 tsp dried basil
1/2 tsp dried oregano
In a large dutch oven, sautee onions, peppers and garlic until translucent. Add meat and cook until browned. Add all other ingredients, stir well and simmer for at least 1 hour, stirring occasionally, checking for seasoning. Serve with shredded cheddar, sour cream and chopped chives.
Anyone want some Bison?
Seriously, I think my friends are going to murder me if I force them to eat any more bison. Ivan and I threw a little dinner party tonight and though I don’t recommend making this recipe unless you have 4 spare hours and 5,000 spare bowls, it still turned out delicious. I’m usually no slave in the kitchen, but it gave me an excuse to watch the Australian Open and drool over Nadal and Federer while I was making it, so, no time lost!
(If you can count the number of times I mention bison in this recipe, you are a genius)
PS: According to Alena, Bison is grass fed and farm raised and Buffalo is wild. I have no idea if this is true, but it sounds convincing. I am planning on sharing this with everyone I know until it is a Wikipedia “fact.”
Bison and Red Wine Shepherd’s Pie (adapted from Bon Appetit Magazine)
Filling
1/3 cup all purpose flour
1 tbsp paprika
1 1/2 tsp coarse salt
1 1/2 tsp freshly ground black pepper
3 3/4 lbs bison boneless chuck, cut into 2-inch cubes
6 slices hickory thick cut bacon, diced
2 tbsp (plus more) olive oil
1 cup chopped onion
1/2 cup peeled, chopped carrot
1/2 cup chopped celery
3 garlic cloves, diced
2 cups dry, red wine (Syrah)
2 2/3 cups low-sodium chicken broth
1 cup canned, crushed tomatoes
3 bay leaves
1 tsp chopped fresh thyme
1 tsp chopped fresh sage
10 oz frozen pearl onions
1 1/2 cups peeled parsnips (about 2 lg) diced
12 baby turnips, trimmed and cubed or 5 large turnips, trimmed and cubed
Mashed Potato Crust
3 1/2 lbs russet potatoes, peeled and quartered
3/4 cup one percent milk
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup heavy whipping cream
2 tsp coarse salt
1 tsp freshly ground black pepper
1 lg egg, beaten to blend
Garnish
1 lg egg
1 tbsp water
3/4 cup finely grated Parmesan cheese
Whisk first 4 ingredients in large bowl. Add bison and toss. Heat dutch oven over medium heat. Add bacon; cook until crisp. Transfer bacon to paper towels. Add 2 tbsp oil to pot; increase heat to medium high. Working in batched, cook bison until browned, adding more oil by tablespoonfuls as needed. Remove to plate. To the dutch oven, add onion, carrot, celery and garlic; cover and cook until vegetables soften, stirring occasionally, about 5 minutes. Add wine; bring to boil, scraping up any brown bits. Add broth, tomatoes, bay leaves, thyme, sage, bacon, and bison. Reduce heat to low. Cover; simmer until bison is tender, stirring occasionally, about 1 1/2 hours.
Transfer bison to rimmed baking sheet. Cut meat into small pieces. Add parsnips and turnips to pot with bison sauce. Simmer until tender, stirring occasionally, 30 minutes. Add pearl onions; cook 5 minutes. Return meat to pot. Season with salt and pepper.
Cook potatoes in large pot of boiling, lightly salted water until tender; 20 minutes. Heat milk, butter, and cream in medium saucepan until almost boiling. Mash potatoes in a large mixing bowl. Add milk mixture, salt, and pepper and blend until smooth and slightly cooled. Whisk in egg.
Preheat oven to 400 degrees. Spoon bison filling into 5 quart baking dish. Spoon mashed potatoes over, smooth top to cover completely. Brush with the garnish and sprinkle with cheese. (This can be made one day ahead. If so, cover and chill.)
Bake pie until top is browned and filling is heated through, 30 - 40 minutes, more if chilled. Let rest 10 minutes before serving.
Force friends to consume twice their body weight. In the recipe, this said it would feed 6 people (at 923 calories a pop. No Big Deal!)… Well, let me tell you…. That is insane. It feeds more like the entire human population. Enjoy.
