Posts tagged ‘chili’

July 11, 2012

Capellini with Arrabbiata Sauce and Grilled Chicken Breast

I can’t bring myself to buy jarred pasta sauce when it takes less than 10 minutes to make it from scratch.  It just doesn’t compare to the bright flavors of freshly made pasta sauce – and it’s not just better tasting it also better for you.

The simplest, and most authentic marinara is a quick sauce, seasoned only with onion, garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky, and the texture of the finished sauce is fairly loose.  It’s that easy. Toss with your favorite pasta and you’re weeknight meal is a quick trip to Italy!  Once you have this base, with just a few adjustments, you can make a range of sauces from a few simple ingredients.

Today we’re making Capellini with arrabiata sauce.  This dish’s name – arrabbiata – comes from the Italian word for “angry” because of the spicy tomato and red pepper.  The sweet tomatoes balance the heat from the peppers and will awaken any palate.  The salty, charred flavor from the grilled chicken offsets the heat and adds an element of texture to this luscious bowl of pasta.  No need for take out tonight, make a large bowl of pasta for your family and I promise you’ll go to bed with full bellies and a full wallet. 

Ingredients

  • 4 skinless boneless chicken breast
  • 1 packet Capellini pasta (angel hair)
  • 1 tbsp. extra virgin olive oil
  • 1 large onion, finely diced
  • 5 cloves garlic, finely diced
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 can diced tomatoes, 8 oz.
  • 2 cans stewed tomatoes, 16 oz.
  • 2 tbsp. tomato paste
  • 1 tbsp. Italian Seasoning
  • 2 tbsp. red-hot chili pepper (use more or less depending on the level of heat desired)
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1 tbsp. Fresh Italian parsley, roughly chopped
  • Handful of fresh basil, roughly chopped

Chicken seasoning

  • 1 tsp. salt
  • 1 tsp. Italian Seasoning
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. garlic powder

Method

  1. Place large pot of water on stove to boil for the pasta.  Once it boils lower it to a simmer until everything else is ready.  The pasta only takes 4 minutes to cook so it’s the last thing you want to do, but you want to have the water ready to go.
  2. Place skillet on medium heat and add olive oil.
  3. Saute onion, garlic, salt and pepper for about 5 minutes.  You want the onions to turn opaque; you don’t want them to brown.
  4. Add diced tomatoes, stewed tomatoes and tomato paste.  Stir in Italian seasoning and red-hot chili peppers and return to a low simmer.
  5. Carefully spoon out about half the mixture and place it in a food processor.  You can also use a blender but be careful and hold the lid down tightly since the heat will want to push it up.
  6. Blend half the sauce and add it back into the skillet.  This will add richness to the sauce while still keeping some texture.
  7. Add Parmigiano-Reggiano and lower heat to low.  Now it’s chicken time!
  8. Turn grill on medium~high (350 degrees)
  9. Mix chicken spices in a small bowl and sprinkle on top and bottom of chicken breast
  10. Spray hot grill with PAM and place chicken over direct heat.
  11. Close lid and cook for approx. 6 minutes, then flip and cook another 6 minutes with the lid closed.  Chicken’s done at 165 deg. There is no rare or med rare for chicken. You have to cook it done every time! Try not to prick the breast much, it will make the juices run out and cause it to be dry.
  12. Remove chicken from grill and let it rest while you cook the pasta.  Don’t slice immediately; wait until you’re ready to serve.
  13. Return water to a boil, salt water (1 tbsp. salt) and add pasta.
  14. Stir well and let boil for 4 minutes.  Start the 4 minutes as soon as you drop in the pasta.
  15. While pasta cooks, add parsley and basil to the sauce.
  16. Drain well and reserve a cup of pasta water to add to the sauce.  This thin pasta is very delicate and will turn to mush if you over cook it.
  17. Add drained pasta directly into sauce and stir.  Add some of the pasta water if needed; it will help loosen the sauce if it gets too thick.
  18. Fill a large bowl with a healthy serving of pasta and top with sliced chicken breast.

Diverti!

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January 23, 2012

Home Style Cornbread

There’s one thing that goes perfectly with BBQ ribs, chili or stew… golden, buttery, right-out-of-the-oven cornbread.  And there’s one thing that will take your ordinary cornbread from delicious to spectacular.  A cast iron skillet.  The traditional southern technique ensures you’ll enjoy melt in your mouth, deliciously crisp edges and pillowy centers of sweet goodness.

I like a slightly sweet, buttery cornbread with a moist center.  I also like to add a can of corn which result in chewy kernels dotted throughout the bread.  The biggest secret to good cornbread is don’t over mix.  It’s our natural impulse to mix things til their silky smooth.  This is exactly what you want when you’re making Hollandaise sauce, whipped cream, or icing sugar; but bread batter is delicate.  Save those arm muscles for when you’ll really need it, and for this recipe mix just enough to moisten the batter.  I always serve this with my homemade chili as a perfect vehicle to mop up all the extra juices, and I usually don’t have much to save for the next day.

Ingredients

  • 1 1/2 cup medium ground cornmeal
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs, beaten
  • 1 can corn, drained
  • 1 1/2 cup whole milk
  • 1/2 cup butter, melted (with a small tab on reserve)
  • 1 tsp. extra virgin olive oil

Method

  1. Preheat oven to 450°F
  2. In a large bowl mix together dry ingredients: cornmeal, flour, sugar, salt and baking powder.
  3. In a separate bowl mix together wet ingredients: can of corn, eggs, milk, butter and olive oil.  Reserve a small tab of butter to heat in skillet and create a nice crust on the bottom.
  4. Slowly add in the wet ingredients to the larger bowl and mix gently.  Do not over mix the batter, just mix enough to combine ingredients.  Don’t worry about a few lumps, if you over mix your cornbread will come out dense.  You want fluffy cornbread!
  5. Heat a heavy bottom iron skillet on high and add a tsp of oil and a tab of butter.
  6. When the skillet is hot, pour in the batter.  It should sizzle in the pan, which will ensure crispy edges and utter happiness.
  7. Let it cook for a minute, then put it in the oven to bake
  8. Bake for 20-25 minutes, or until golden brown.
  9. Cut into wedges, squares or sticks and serve with chili or softened butter.

Adjust the amount of sugar depending on your taste.  I like it more on the sweeter side but most of my family likes it a little more savory.  I usually win, as I’m the one making it!  ENJOY and happy cooking!

January 22, 2012

Texas Chili

When I started dating my boyfriend, born and raised in El Paso Texas, there was one point in our relationship when it was almost over.  It was a chilly California evening, and I was preparing dinner while he opened the latest Netflix (which we have cancelled due to their price increase – bastards!).  Beer in hand, I started to serve up my warm chili, excited as ever to dig in.  This is when the evening turned… I had made the ultimate Texas blunder.  A mistake that could not be rectified… I had put BEANS, yes, I said it, BEANS in the chili!  WHAT?!?  I was then lectured on the fine making of chili and the short list of ingredients that qualify to be a part of this dish (beans was not one of them).  Needless to say, he ate it.

I learned my lesson, and have over the years perfected my bean-less chili with just the right amount of heat and spice.  I’ve experimented with many combinations of chiles, most of which were new to me after moving to Houston, and have been delighted by the variety of flavors I can unearth.  This chili develops a hidden smoky flavor, not like barbecue, but a delicate heat with warmth and spice from Anaheim chilies, cayenne and a touch of jalapeño.  The subtle sweet tomato and flavorful tender meat warms you from the inside out.

Ingredients

  • 3 lbs ground beef (80/20 or 85/15)
  • 1 tbsp. light extra virgin olive oil
  • I yellow onion
  • 3 cloves garlic, finely diced
  • 3 jalapeño, finely diced with seeds removed (leave the seeds in if you like it hot)
  • 2 Anaheim chilies, finely diced with seeds removed
  • 3 tsp. chili powder
  • 2 tsp. garlic powder
  • 3 tsp. cumin
  • 3 tsp. paprika
  • 1 tsp. jalapeño powder
  • 1 tsp. cayenne
  • 1 1/2 tsp. salt (to taste)
  • 1 1/2 tsp. ground pepper (to taste)
  • 2 cans diced tomatoes
  • 1 can diced tomatoes with green chile and garlic
  • 1 tbsp. tomato paste
  • 1 tbsp. red pepper paste
  • 1/2 cup water
  • 1 tbsp. semolina flour (for thickening)
  • 1 tbsp. granulated sugar
  • Grated cheddar cheese (topping)
  • Sour cream (topping)
  • Onions (topping)

Method

  1. Heat a large, heavy bottom pan on the stove on medium with a tbsp. light extra virgin olive oil
  2. When the pan it hot, add in diced onion and cook on medium for 5 mins
  3. Add garlic, jalapeño and Anaheim chilies and cook additional 5 mins until onions are translucent
  4. Add in ground beef and brown meat, use a wooden spoon to break it up into small pieces and turn occasionally until brown on all sides.  The meat will continue to break up as you cook it but this helps it along.
  5. Brown meat, then add chili powder, garlic powder, cumin, paprika, jalapeño powder, cayenne, salt and pepper and stir to coat the meat evenly
  6. Add cans of tomatoes, tomato paste, red pepper paste and water and stir
  7. Bring the chili to a low boil and reduce heat, cover and simmer for 45 minutes
  8. Add sugar and flour and stir.  Cover again and simmer for another 30-40 minutes
  9. Taste and see if you need to add more salt/pepper.  Be light-handed, you can always add more, you can never take it out. (TIP: you happen to add too much salt, the one thing that might help save your dish is to add some sugar.  It helps to mellow it out and remove some of the acidic flavor)
  10. Top with cheddar cheese, onions and sour cream and serve in a large warm bowl

 

September 28, 2011

Simply Salsa

I have a few salsa recipes in my repertoire, and I promise I will share all of them with you over time.  This is one of the easiest, and it’s a perfect way for me to use up the peppers in my garden, as I can’t possible add jalapeños to every dish.  Peppers seem to grow like weeds in Houston, they love the heat and humidity, and they seem to survive no matter what I do to them.  If case you didn’t know I’m probably the only person you know who can kill a cactus (yes, I did).

When the peppers are cooked their sharp heat softens, and they take on an unexpected balance of sweetness and deep pepper flavor without the heat.  The cilantro adds a nice freshness and gives the salsa vibrant specks of deep green. This salsa can vary in heat depending on the peppers; so if you have a batch of really spicy ones, only use 4-5 jalapeños.

Ingredients

  • 6-8 jalapeño peppers
  • 2-4 serrano peppers
  • 6 cloves garlic
  • 1/2 medium yellow onion
  • 8 roma tomatoes
  • 1 handful fresh cilantro
  • 2 tsp salt
  • 1 tsp lime juice (half a lime)

Method

  • Fill large pot half way with water (one big enough to cook pasta)
  • Drop in peeled gloves of garlic, onion, and jalapeños.  There’s no need to chop or dice any of the ingredients, the food processor will take care of that later
  • Bring water to a light boil and let vegetables cook for 10 minutes
  • Drop in whole tomatoes and boil an addition 5-10 minutes until the skin of the tomatoes start to split
  • Remove from stove and pour all contents into strainer.  You aren’t going to save any of the water, so you can do this directly in the sink
  • Let cool for 5-10 minutes until cool enough to touch
  • Remove tomatoes skins and pepper stems and put all the contents into a food processor.  If you don’t have a food processor, you can use a blender, but BE CAREFUL!  Blenders don’t have vents so the hot contents will explode if you put it on high.  Take a cloth and hold firmly on the lid while pulsing slowly.  I would also recommend waiting another 5 minutes to cool, believe me, salsa burns are not fun.
  • Pulse on high for 15 seconds
  • Add lime juice, salt and cilantro and pulse until mixture is smooth
  • Taste test, it may need a little more salt and the only way you’ll know is by trying it!
  • Serve warm with tortilla chips

Feel free to mix up the pepper combination.  This is one of those salsas that can one day be blazing hot, and others as mild as bell peppers… it all depends on the time of year and the jalapeños.   Feel free to substitute more mellow peppers, which you can achieve with Ancho, Pasilla or Anaheim, all popular varieties you should be able to find in your local store.

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