Chili Con Carne – Don’s way

We have had a competition for years over who makes the best chili. I wouldn’t listen until yesterday. I take a bow to Don as this is darn yummy.

  • 1 1/2 lbs. lean ground beef
  • 1/2 lb. bacon, finely chopped
  • 1 medium onion, finely chopped
  • 1 28 oz. can of diced tomatoes
  • 1 19 oz. can undrained dark red kidney beans
  • 1 284 ml can of condensed tomato soup
  • 2 1/2 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tbsp. worchestershire sauce
  • 1/8 tsp. crushed red pepper flakes
  • 1 packet beef boullion, dissolved in 1 cup water
  • Optional:
  • 1/2 lb. fresh mushrooms, chopped in half
  • 1 medium green bell pepper, finely chopped
  • sour cream

In a large saucepan, cook the bacon wil just about crisp. Add the ground beef and cook until nicely browned.

Add the onion and (if using) green pepper and cook until the onion is transparent. Now the tomatoes, beans, soup, chili powder, cumin, garlic powder and stir in.

Add the worchestershire sauce, red pepper and beef boullion mixture and stir in.  Bring to a boil.

Reduce the heat and cover, simmering for 1 hour or  until thick and bubbly. Add the mushrooms and simmer an additional 15 minutes.

Serve over rice with grated cheese on the top. Add a dollop of sour cream.

image_printPrint

Pecan Crusted Scallops with an Anjou Pear Puree

Here is one of the most luscious tidbits you can offer family and friends. Get ready for the holiday seasons upcoming and, yes, even show off a little. Go on, you know you want to!

  • 1 cup sugar
  • 1 Anjou pear, peeled, cored and diced in cubes
  • pinch of salt
  • 1 quart of oil for frying
  • 10 sea scallops, cut in half
  • 1/2 cup flour
  • 2 large eggs, beaten
  • 1 – 1/2 cups finely chopped toasted pecans

In a medium sized saucepan, place 2 cups of water with the sugar on high heat and bring to a full boil. Add the diced pear and reduce heat to medium low and simmer about 10-12 minutes until very soft. With a slotted spoon, remove the pears from the pot and reserve the liquid separately. Allow both to cool down.

Put the pear cubes in the blender with 2 tbsp. of the boiling liquid and a pinch of salt. Puree until smooth. Set aside.

In a clean pot, pour in the oil and heat to a temperature of 350 degrees. Season the scallops with a pinch of salt and pepper. Place in three different saucers. Dip each scallop in the flour, then the egg and now in the pecans, covering well.

Fry them in small batches for about 2 minutes, until golden. Remove to a towel lined plate and sprinkle with just a hint of salt.

Using a pastry bag with a small tip, pipe a small amount of the puree on each scallop. Arrange on your prettiest plate and serve warm. They won’t last long enough to get cold.

image_printPrint

Cheese Straws

Again, this is for the times you are entertaining for a wine and cheese evening or a big dinner for family and friends, and wish to put up something that is a bit different but everyone will love. Goes really well when consuming a glass of wine.

  • 1 frozen puff pastry (13-14 oz.), thawed in the refrigerator
  • 1 1/2 cup grated Asiago cheese
  • 2 tsp. paprika

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Roll out the pastry to a rectangle about 1/8 inch thick and sprinkle on the cheese and paprika.

With a pizza wheel, cut into strips that are 1/4 inch wide and about 6 inches long.

Place the strips on the baking sheet and you could, at this time, even twist them to give a spiral effect, and then bake for 20 minutes or until just lightly browned.

Remove from the oven and let cool just slightly and stack in a tall cylinder. Serve just warm.

image_printPrint

Mini Cheese Balls

The entertaining season is fast approaching and this is a wonderful bite to have. Set these out on a fancy plate with other tasty tidbits you have prepared and it won’t be long before they are all gone.

  • 2 pkgs Cream Cheese, softened
  • 1 tin Maple Leaf Flakes of Ham (184 grams)
  • 1 can of crab meat (184 grams)
  • 1/2 tsp. dry mustard
  • 3 oz. Asiago cheese, grated
  • 2 oz. Stilton cheese, crumbled
  • salt, pepper
  • pinch of cayenne

Mix together, cover with plastic wrap and refrigerate over night.

Roll into small balls and roll in: ground pecans or finally chopped red bell peppers or finally ground green Bell peppers or toasted sesame seeds

Place cocktail toothpicks on the side and enjoy your evening.

image_printPrint

Super Pecan Bars

I love pecans in or on anything. When you make these you won’t want to take the plate into the dining room. It is not polite to serve just the left over crumbs. Yes, it is that yummy.

Crust

  • 1 3/4 cup flour
  • 6 tbsp. butter
  • pinch of salt
  • 8 tbsp. butter

Mix this all together and press down in a 9 x 13 inch baking pan that you have lined with foil. Set aside.

In a 300 degree oven place 3 cups of pecans on a baking tray and bake for 10 minutes. Remove from the oven and let cool.

Filling

  • 1/2 cup corn syrup
  • 3/4 cup brown sugar
  • 1 tsp. vanilla
  • pinch of salt

Mix well together and now add the pecans. Carefully spoon this out over the crust and bake in a 350 oven for about 25 minutes.

Be sure to let this cool down for an hour. Slice into squares and serve.

image_printPrint

Summer Corn You Will Love

I don’t know anyone who does not like/love corn on the cob. This is the same thing but different. Ready to try?

  • 7 ears of fresh corn
  • 2 tsp. sugar
  • 1/2 cup butter
  • 2/3 cup whipping cream
  • pinch of salt

First, cut the corn from the cob. Combine with the sugar, stir to cover and let sit in the refrigerator for about an hour.

Melt the butter in a saucepan and when melted, add the corn and cook for about 3 – 3 1/2 minutes. Gradually add the cream, stirring to combine and making sure not to burn it.

Cook now for about 14-15 minutes over a medium heat until the liquid is almost all absorbed. Stir in the salt and serve to some very lucky people at the table.

You will be making this over and over.

image_printPrint

Shrimp Croquettes

If you are like me, you are always trying to find something a little different to impress company or even your family. This might do the trick. It is not expensive to make and I think you will be glad you tried this.

  • 2 -3 tbsp. butter
  • 1/2 cup flour
  • 1 1/2 cups milk
  • 1/4 cup heavy cream
  • Olive oil
  • 1/4 cup minced onion
  • 8 large mushrooms, cleaned and minced
  • sea salt
  • Canola oil for frying
  • 1 cup flour
  • 4 lightly beaten eggs
  • 2 cups panko crumbs

In a saucepan, melt the butter over a low heat. Add the flour gradually, whisking for 7-8 minutes until it turn a light golden colour. Whisk in the milk and cream gradually to ensure no lumps remain. Turn up to a high heat and bring to the boil. Remove from the heat immediately and let it cool.

Put enough oil in the frying pan to coat the bottom and set the heat to medium. Add the onion, and stir until it becomes translucent. Add the mushrooms and cook for a few minute more until all the liquid has evaporated. Remove from heat and transfer to a bowl. Let this cool for about 12-15 minutes.

Put about 2-3 tablespoons of butter in a frying pan and add about 2-2 1/2 lbs. of cleaned and deveined shrimp (large). Cook and stir until they turn pink. Remove from the heat immediately and let cool enough to handle. Chop into small pieces. Add the shrimp meat to the mushroom bowl Add the sauce and mix gently to incorporate. Season lightly with salt and pepper.

Line a cookie sheet with parchment paper and spread the mixture out in an even layer and freeze for 25 minutes. It should be solid but still workable. Remove from the freezer, and with 2 spoons, make balls about the size of melon balls. Repeat until all the shrimp mixture is used.

In a medium saucepan, add enough oil to cover a candy thermometer and heat until it reaches 375 degrees.

While heating up, in separate bowls, add the flour, the eggs and panko crumbs in shallow dishes. Roll the balls in the flour, dipping into the beaten eggs and then rolling in the panko crumbs. Fry them (a few at a time) for about 3 minutes. When cooked, remove and place on paper towels. Sprinkle lightly with salt.

Arrange on a platter and serve warm. Take your bow as they are so yummy and ‘damn you did this’. These could be served with a bowl of lime wedges on the table.

image_printPrint