After St Patty's Day...

A big satisfying breakfast to start the day.

I had a big assignment...cooking corned beef and cabbage for a local watering hole here in Pasadena, MD., Coconut Charlie's.  I love Chris and Tommy so I jumped at the chance to cook!  So I have been very busy the last couple days.  But thanks to  some planning, I cook the corned beef and cabbage for our house last Thursday...before the event.  Boy was I glad I did...it made breakfast super easy this morning.

Nothing could be easier than chopping up the red potatoes and onions.

 On medium high heat  in a heavy cast iron skillet fry until tarting to brown.
While they are browning chop up the corned beef...

Top the potatoes with the corned beef and continue to brown.

I transfer the whole thing into the oven on broil while I fry up some runny dippy eggs for on top.
Some pepper and Wa La....one of the best breakfasts I know to eat!

Spaghetti Garlic Soup

This is a soup recipe that my mother has fond memories of from my Grandmother…her Mother.  I have “Jazzed” it up some and added some high end toppings and sides, but all in all it is the same soup.  I cannot wait to see what my mom thinks of it. Stay tuned for her post to let us know what she thinks. Let's get started...

Ingredients:

½ c. Olive Oil

1 – 18oz can of paste

1 – head of garlic (peeled, ½ minced and ½ sliced)

½ tsp. red pepper flakes

½ tsp black pepper (I used coarse ground…I like it better)

2 bay leaves

8 c. broth

2 large potatoes (cubed…I leave the skin on)

1 – box of spaghetti (broken into 1 inch pieces)

½ tsp. oregano

Salt and pepper to taste

2 eggs (beaten – we will ribbon these into the soup)

½ c. fresh basil (chopped, you can save the small tops for garnish)

1 c. shredded asiago cheese

¼ lb. fontinella cheese (cut into small wedges for munching on)

1 - Baguette (toasted and smothered with butter, parsley and garlic)

In a small sauce pan over high heat, add the olive oil, Red pepper and black pepper to infuse them.  When hot add the sliced garlic to brown and toast, do not let the garlic burn. Then add the paste stir well to combine.  Now add the minced garlic and bay leaves, stirring the mixture constantly to whip the oil into the paste like consistancy.   

This will take approximately 15 to 20 minutes or more, you will know it is ready when the paste turns more of an orange color and the oil comes to the surface.

Transfer to a larger stock pot adding in 8 cups of stock & potatoes, bring to a boil.   

Cook for 10 to 15 minutes then add pasta and continue to boil.  Watch very closely as to not scorch the soup.  When the potatoes are done, add the salt, pepper and oregano.  Lower the heat and simmer another 10 – 15 minutes. 

Beat the eggs and slowly add them while stirring constantly, like you would for wedding soup.  Serve with the asagio and fresh basil on top, with the fontinella wedges and toasted garlic Baguette on the side.   

Serve with a nice sweet red or white wine and enjoy!

TL's Trifecta Chili

This morning I started a batch of chili, while cooking I thought I would share and post my latest recipe for chili.  I have been cooking chili for years, I just love it!  

I call this recipe “TL’s Trifecta Chili”.  The name is due to my choice to use three types of meat, giving it a depth of flavor.  I have used ground meat but I pinch the ground meat into small hunks, they are not quite balls, but something similar.  Adding a great mouth full of a meat types, that will change with each bite, giving great variety.

TL’s Trifecta Chili

Ingredients:

1 lb. ground beef, browned off

1 lb. ground venison, browned off

1 lb. ground sweet Italian sausage, browned off

1 yellow onion, chopped

1 tricolor pack or peppers, seeded and chopped

3 cubenella peppers, seeded and chopped

2 jalapenos, seeded and chopped (unless you want added heat, then leave seeds in)

2 Tbs tomato paste

2 cloves garlic minced

1 tsp chili powder

1 tsp smoked paprika

1 tsp dried cilantro

1 tsp cumin

1 tsp black pepper

½ tsp dried oregano

½ tsp ground coriander

2 Tbs cocoa powder (I prefer special dark from Hersey)

1 cup strong coffee

2   14.5 oz cans fire roasted diced tomato, juice and all

1   15.5 oz can light red kidney beans, drained

1   15.5 oz can dark red kidney beans, drained

1   15.5 oz can pinto beans, drained

1   4oz can diced green chili, juice and all

1   28oz can mild red enchilada sauce

¼ cup blue agave or ½ cup honey

¼ tsp liquid smoke (I use a hickory or pecan, but it’s your choice.)

Directions:

Saute the pinched balls of meat in batches to get them very brown and delicious.  

Remove them to a large bowl and then continue with the onion and peppers, just until softened. 

They will pick up some of the fond from the pot bottom, but do not overcook.  They will continue to cook in the chili.

In the bottom of the pan place paste, garlic and the spices, stirring let the heat and paste to bring out the oils & the fragrances.  Then add the cocoa powder and coffee. Cook until a brown thick sauce is slightly bubbling.

Add back in the meat, onion and peppers coating well in the spices and cook for 10 to 15 minutes stirring frequently, watch do not scorch.

Add the diced tomato, drained beans, diced chili, enchilada sauce, agave and liquid smoke.   

Stir well to combine. Over medium heat continue to cook for 1 hour then reduce to low for 3 hour or more.

Serve with a dollop of sour cream and garnish with chopped chives or chopped cilantro…and don’t forget the corn bread. Enjoy!!!!