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Pumpkin Chicken Tortilla Soup

12/5/2020

2 tbs olive oil
1 medium onion, diced
6=7 garlic cloves, minced
1/2 cup green chilies, chopped
1 cup sweet peppers, diced
1 can chipotle peppers, chopped
2 tbs cilantro, chopped
2 chicken breasts or shredded chicken
2 tsp salt
1 tsp pepper
1 tsp garlic powder

2 tsp cumin
1 tsp oregano
1 tsp smoked paprika
1 can black beans, drained & rinsed
1 can pumpkin puree
2 cans fire roasted tomatoes
1 cup sweet corn kernels
16 oz chicken broth
100 ml cream
1-2 limes, juiced
1/2 cup rice, rinsed and drained

Saute onions and peppers until softened
Add garlic, chilies, and spices and saute until fragrant
Add chicken pumpkin, vegetables, broth, water, cream, and tomato paste
Simmer for 25-35 minutes and remove chicken
Stir in juice, rice, chipotles, and cilantro
Add chicken back in and simmer 2-3 minutes until rice is cooked
Serve with cilantro, lime wedges, fried tortilla strips, avocado, cheese, etc

Texas Red Chili

12/1/2020

A Chef Tim Love recipe

2 ancho chili, deseeded
2 guajillo chili, deseeded
2 arbol chili, deseeded
2 white onions, diced
2 red bell peppers, diced
1/4 cup garlic, minced
10 roma tomatoes, halved and grilled
1/4 lb ground beef

1/4 lb tenderloin scrap, seasoned & seared
1 tbs chili powder
1.25 oz cumin
1/2 cups chipotle puree
12 oz Shiner Bock or IPA
5 red corn tortillas, cooked & crushed
1/2 quart chicken stock
salt & pepper to taste

Heat oil and brown ground beef
Add in onions, bell peppers, garlic and dry spices
Once meat is browned, strain off grease and return meat to pot
Add chilies, tomatoes along with any juice & tenderloin
Cook for 2-3 minutes.
Deglaze with beer and simmer for 2 minutes
Add chicken stock, bring to boil and reduce heat and simmer for 20 to 30 minutes
Serve with crushed tortilla strips and cheese

Sweet Potato Casserole

11/27/2020

1/2 stick butter, melted
3 to 4 sweet potatoes, peeled and cubed
1/2 cup milk
1/4 - 1/2 cup brown sugar, packed
1 tsp vanilla extract
2 eggs, beaten
1/2 tsp salt

1 tsp cinnamon
1/2 tsp nutmeg

Topping:

1/2 cup packed brown sugar
1/3 cup flour
1/2 stick butter, softened

Simmer potatoes until tender, 15 to 20 minutes.
Drain, cool, and mash sweet potatoes
Whisk together all ingredients and place in baking dish
Mix flour, sugar, butter until clumps together and spread over potatoes
Bake 350 for 30 minutes, or until crispy

Baked Brie

11/26/2020

1-2 triangles of brie
1 can Pillsbury crescent rolls
berries (raspberries, pomegranate seeds, etc)

Wrap dough around cheese, either around the large pieces or cut into smaller ones
Place berries either inside or on top of dough
Bake at 400 on bread is done

Macaroni and Cheese

11/26/2020

1 (16 ounce) package elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/4 tsp thyme
1/4 tsp paprika
1/8 tsp white pepper
3 cups milk
1 pinch ground nutmeg

1/4 tsp Worcestershire sauce
1 tsp salt
3 cups shredded sharp cheddar cheese
1/2 cup parmesan cheese
1 teaspoon Dijon mustard
1/2 cup panko bread crumbs
1 tablespoon butter, melted

Cook the elbow noodles in boiling water
in a saucepan melt butter then stir in flour and cook until yellow
Add thyme, paprika, white pepper and continue cooking
Whisk in milk in batches and bring to simmer
Stir in nutmeg, Worcestershire, and salt and simmer until thickened
Stir in 2 1/2 cups cheddar cheese, 1/2 cup parmesan cheese, mustard, and turn off heat
Combine noodles and sauce in casserole dish and dust with more cheese and breadcrumbs
Bake at 400 until crumbs are golden and cheese is bubbly, about 20 minutes

Roasted Red Pepper Bisque

11/15/2020

2 tbs olive oil
1 small onion, chopped
2 tsp brown sugar
2 tbs butter
2 garlic cloves, chopped or minced
8 oz roasted red peppers, drained
2 cans (14.5 oz) fire-roasted tomatoes
1 cups chicken stock

2 bay leaves
1 tsp salt
2 tsp red wine vinegar
1tsp Italian seasoning
5-6 basil leaves
1/4 tsp paprika
1/4 tsp chili powder
1/2 cup heavy cream

Heat the oil in a large soup pot, set to medium heat
Sauté onions and sugar together until caramelized
Add butter and garlic and sauté for 3 minutes until fragrant
Add the peppers, tomatoes, stock, and bay leaves to the pot
Bring to a boil, then reduce heat and simmer for 20-30 minutes
Season
Purée the soup on high with immersion blender
Stir in cream and heat until warm through
Serve soup with pesto, crumbled goat cheese and croutons

Lamb Chops

11/14/2020

Marinade in a combination of spices, seasoning, and olive oil
Cook in hot oil on one side until brown, about 5 minutes
Flip and baste until done (with butter or deglaze with wine)

Braised Venison

11/11/2020

venison rack
red wine
1 cup Worcestershire sauce
1/2 cup soy sauce
1/4 cup brown sugar
garlic, minced

rosemary
sage
thyme
carrots, sliced
onion, sliced
broccoli, sliced

Combine all ingredients except vegetables and marinade venison for 4 - 8 hours
Sear marinated venison until browned
Deglaze with marinating liquid and add vegetables
Place in oven for 2 - 3 hours
After removing meat from dish, stir vegetables to pick up more of the sauce

Hot Coconut Fish

11/10/2020

catfish
coconut milk
onion, diced
bell peppers, sliced
zucchini, sliced
garlic, crushed or minced

hot sauce
ginger
cumin
paprika
cilantro
lime

Heat oil and coconut milk and cook onions with salt until translucent
Add fish and season
Begin cooking vegetables, add more coconut, hot sauce, and garlic
Continue adding coconut as sauce thickens and to taste
Finish with lime and extra cilantro; serve with avocado

I used a combination of green cactus habanero and peach habanero sauces. For a sweeter taste, use more ginger or add corn meal.

Spicy Sesame Noodles

11/5/2020

Chen Shifu Hong You Su Mian
Every Grain of Rice by Fuchsia Dunlop, pg 282

2 tsp sesame paste
1 tbs light soy sauce
1/2 tsp dark soy sauce
1/2 tp Chinkiang vinegar
1 tsp garlic, minced

pinch ground Sichuan peppercorn
1/2 tbs chili oil
buckwheat noodles
bok choy leaves
1 tbs spring onion greens, finely chopped

Mix all ingredients except noodles, greens, and spring onions in a serving bowl
Cook noodles, adding greens into cooking water for last minute to blanch
Combine noodles and greens with sauce
Top with spring onions