Prog Chefs Unite!!!

Man Erg wrote: That does it.I know what I'm going to have for lunch today.A hot salt-beef on rye with a pickle and mustard.Six hours to go.

brilliant...  and a cream soda 

a nice chili tonight  ..I've been honing my recipe for years, think tonight's batch will be especially good, of course the key is the perfect balance of flavors;  In a big big soup or sauce pot sautee 1 small red onion quartered, 2 to 3 cloves garlic, a hunk of pork shoulder, 1/2 tsp. cumin, 1/2 tsp. paprika, 1/2 tsp. chili powder (unsalted if possible), salt and ground pepper to taste, and a pinch of oregano in olive oil till lightly brown but not cooked..  dump in 28 ounce can of diced tomato (organic always tastes better), 1/2 bottle of your favorite beer, 2 tblsp. brown sugar, 1 tblsp ketchup, and any hot sauce like Tobasco (an Asian chili pepper sauce will do nicely)...  simmer on low flame covered for about 45 mins. stirring occasionally, adding more beer, brown sugar or salt if needed to balance flavors..  add a can or two of drained & rinsed kidney beans if you like and simmer for another half hour or so






Edited by Atavachron - March 19 2008 at 23:58

no, but I remember hearing that one ..always looking for a chili hint, thanks for reminding me about that

no pre-cooking other than a quick browning of the outside before a slow stew in the chili, but it doesn't fall apart in the way you mean, that takes longer.. the main reason I use it is for flavor-- by the time the chili is done the shoulder loses much flavor, having imparted its love to the sauce 

I'll definitely try your recipe, David, when I finally move to the US (hopefully soon) - and I'll add the chocolate as well. We do use dark chocolate with meat in Italy too, though many people are not aware of that. A number of years ago I had a dish of wild boar with chocolate sauce in a restaurant in the Tuscan countryside - quite an interesting dish, though I wouldn't eat it every day.

Incidentally, what David does with the pork shoulder is what we do in Italy (especially in the South) when making ragù di carne, or meat sauce for pasta. The traditional, Neapolitan recipe involves simmering the meat in the tomato sauce for hours, not just 45 minutes!

Ghost Rider wrote: I'll definitely try your recipe, David, when I finally move to the US (hopefully soon) - and I'll add the chocolate as well. We do use dark chocolate with meat in Italy too, though many people are not aware of that. A number of years ago I had a dish of wild boar with chocolate sauce in a restaurant in the Tuscan countryside - quite an interesting dish, though I wouldn't eat it every day. Incidentally, what David does with the pork shoulder is what we do in Italy (especially in the South) when making ragù di carne, or meat sauce for pasta. The traditional, Neapolitan recipe involves simmering the meat in the tomato sauce for hours, not just 45 minutes!

yes, I love that kind of homestyle ragu... my chili is much like that but with Southwestern American flavors rather than Italian







Edited by Atavachron - March 20 2008 at 16:03

don't think I saw it  ..there's a whole school of green chili that I have yet to explore, though I avoid using green bell peppers as I find the flavor tends to dominate  ..I also sautee my dry spices along with my veggies and meat till they brown a bit and release more flavor (Indian style )  ..and I notice it's important to barely brown but not cook meat before adding liquids, allowing more flavor imparted to the sauce





 

Edited by Atavachron - March 20 2008 at 18:50

Well..... take some pork ribs with a lot of meat on them. Marinate in finely chopped garlic, white wine and brown sugar for 6 hours. Cook for 10 minutes in a mixture of beef stock and the marinade. Put in a hot oven (250 Celcius) for 20 minutes, then under a hot oven grill until browned.
Create a sauce by taking 300 ml of the cooking fluid of the meat, add 300 ml of tomato sauce (passato), a finely chopped small onion, salt & pepper. Let cook on low fire until reduced by 1/3 to 1/2, add some oregano and take of the fire.

If you serve this with gnocchi, zucchini sauteed in olive oil and green curry powder, you have created a carbon copy of the diner I made this evening. No left overs, sorry...

there is nothing like a grilled burger..  you using charcoal?

I dig...  I guess you can add wood chips if you want smokiness









Edited by Atavachron - March 23 2008 at 18:10