Geoff went out of town this weekend so we will have to wait until next week for the much-anticipated Pennsylvania chili.
In the meantime, does anybody know where I can find maple pepper? We don't need it until Vermont, which is where you would think we could find it. A Google search comes up with maple pepper mills.
Sunday, October 31, 2010
Sunday, October 24, 2010
Let 'er Buck Red Beer Chili -- Oregon
I decided that I will add the recipes for all the chilis that score a 3.0 or higher. Unfortunately, Oregon did not. It rated 2.7 mainly because the meat called for in the recipe was London broil--way too tough and chewy. I think if it had used a sirloin or porterhouse steak it would have been much higher. Again, the addition of smashed boiled potatoes underneath the chili was an excellent addition.
The name "Red Beer" is derived from the fact that it has the combination of beer and tomato sauce. Apparently, in Oregon they actually drink beer with tomato sauce in it, thus, "red beer." That sounds totally disgusting to me.
We ate our chili with Mexican "Dos Equis," a very nice beer. We are very quickly running out of new beers to try in our Havertown environment. Suggestions are welcome!
I tried a new cornbread recipe to go with this and it received a thumbs up from everyone. The leftovers disappeared quickly. Ed, this might just be the cornbread you are looking for. I will email you the recipe. Anyone else, just let me know.
We are anxiously waiting for next week's chili which is from PENNSYLVANIA. Someone asked me why we would be anticipating this one, to which I replied, "because it is where we live!" I won't give away the ingredient that makes it a Pennsylvania recipe. One can only guess.
The name "Red Beer" is derived from the fact that it has the combination of beer and tomato sauce. Apparently, in Oregon they actually drink beer with tomato sauce in it, thus, "red beer." That sounds totally disgusting to me.
We ate our chili with Mexican "Dos Equis," a very nice beer. We are very quickly running out of new beers to try in our Havertown environment. Suggestions are welcome!
I tried a new cornbread recipe to go with this and it received a thumbs up from everyone. The leftovers disappeared quickly. Ed, this might just be the cornbread you are looking for. I will email you the recipe. Anyone else, just let me know.
We are anxiously waiting for next week's chili which is from PENNSYLVANIA. Someone asked me why we would be anticipating this one, to which I replied, "because it is where we live!" I won't give away the ingredient that makes it a Pennsylvania recipe. One can only guess.
Saturday, October 16, 2010
"16-Times World Sirloin Chili" -- Oklahoma
This chili was definitely one for meat-eaters. We used sirloin steak, porterhouse steak, and filet mignon! The use of dried ancho chiles and dried chipotle chiles is always a good spicy mix. We have learned not to use nearly as much sugar as these recipes require and that was a good thing.
We served the chili over beans and raw onions. I had a feeling that this one might be a little bland, so I made some guacamole to serve alongside. We discovered that the chili was even better when we put a little guacamole on top! The chili scored a 2.93 but probably would have scored slightly higher if it had actually called for the guacamole garnish.
We tried Yards India Pale Ale (brewed in Philadelphia). This one was a winner.
We served the chili over beans and raw onions. I had a feeling that this one might be a little bland, so I made some guacamole to serve alongside. We discovered that the chili was even better when we put a little guacamole on top! The chili scored a 2.93 but probably would have scored slightly higher if it had actually called for the guacamole garnish.
We tried Yards India Pale Ale (brewed in Philadelphia). This one was a winner.
Friday, October 8, 2010
"Cincinnati Five-Way Chili" -- Ohio
Ok . I am still taking a "semi-break" from this blog until mid-terms are over in a couple of weeks; however, I must put in the minimum of an entry while the experience is still fresh in my mind. This chili was one with a myriad of textures. "Five-Way" refers to the five layers of food that encompasses the dish. For me, it was all about the textures.
The chili is served over a layer of spaghetti, then the layer of chili, a few warm red kidney beans, a few chopped onions, a nice thick layer of cheddar cheese and then garnished with oyster crackers. I managed to find the real OTC oyster crackers that I can never find when I'm making my oyster filling for the holidays. This was the first chili that we had to serve on plates rather than our "special" chili night bowls.
My beef with the recipe was, of course, the one cup of barbecue sauce that I still think tastes and smells like hot dogs. Geoff's only negative on this one was that it was a little too sweet (again, a product of the barbecue sauce). The boys insisted that they could taste the 1/2 ounce of unsweetened chocolate; my tastebuds mustn't be as sensitive as they used to be! I just wasn't tasting it.
We made a few adjustments to the cooking process with this one that I will spell out in my new, improved blog that will contain recipes. For now, the final score was a 3.03 and for all you who wait with great anticipation for the beer we chose, it was Sierra Nevada Tumbler Autumn Brown Ale. I'm really liking the Sierra Nevada.
The chili is served over a layer of spaghetti, then the layer of chili, a few warm red kidney beans, a few chopped onions, a nice thick layer of cheddar cheese and then garnished with oyster crackers. I managed to find the real OTC oyster crackers that I can never find when I'm making my oyster filling for the holidays. This was the first chili that we had to serve on plates rather than our "special" chili night bowls.
My beef with the recipe was, of course, the one cup of barbecue sauce that I still think tastes and smells like hot dogs. Geoff's only negative on this one was that it was a little too sweet (again, a product of the barbecue sauce). The boys insisted that they could taste the 1/2 ounce of unsweetened chocolate; my tastebuds mustn't be as sensitive as they used to be! I just wasn't tasting it.
We made a few adjustments to the cooking process with this one that I will spell out in my new, improved blog that will contain recipes. For now, the final score was a 3.03 and for all you who wait with great anticipation for the beer we chose, it was Sierra Nevada Tumbler Autumn Brown Ale. I'm really liking the Sierra Nevada.
Saturday, October 2, 2010
Friday Night Chili Respite
I was subtly shown by one of my "followers" (family member) why my Friday Night Chili Blog fails to get any "real" or additional followers. She showed me other cooking blogs that are filled with photos and recipes and links to other sites--basically a magazine. My first reaction was, hey, I already have two jobs and go to school. How can I possibly make a blog that competes with these?
Well, I know I can if I can just find the time. So, while we will be continuing to make our Friday Night Chili recipes, I will continue the blog when I feel like I can make it worthy and interesting to anyone out there who might be interested.
By the way, this week was North Dakota Forty Below Meat Loaf and Mashed Potatoes Chili. It earned a 3.3 and reminded us of Shepherd's Pie.
Well, I know I can if I can just find the time. So, while we will be continuing to make our Friday Night Chili recipes, I will continue the blog when I feel like I can make it worthy and interesting to anyone out there who might be interested.
By the way, this week was North Dakota Forty Below Meat Loaf and Mashed Potatoes Chili. It earned a 3.3 and reminded us of Shepherd's Pie.
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