Tag Archives: Hot & Spicy

Banh Mi Meatball Salad

Banh Mi Meatball Salad

Today continues my themed week on the blog of turning classic dishes into dinner salads, it’s been so much fun for me! I hope y’all have enjoyed it too. What’s next? A banh mi. Oh yes.

Read up on the origins of a banh mi here, where I posted the original, which is a sandwich. And one of the best sandwiches on planet earth, I might add. I never had one until my early thirties, but it’s pretty much one of the best things I’ve ever tasted. So last summer I purchased Mark Bittman’s The VB6 Cookbook, and upon flipping through it I came upon an entry entitled “Banh Mi Meatball Salad.” Oh, I cannot tell you how excited I then became, and somehow it’s taken me this many months to actually sit down and make the blasted thing.

Banh Mi Meatball Salad

Better late than never – I’m incredibly happy I finally brought this cookbook page to life, as it was everything it promised to be and then some. If you also go completely gaga over banh mi flavors, then you simply MUST make this salad. It tastes precisely as advertised, and each bite just explodes spicy flavor in your mouth!

Banh Mi Meatball Salad

Speaking of spicy… you can tailor the heat to your personal preferences by adjusting the amount of sriracha used. You can make the meatballs themselves without it, for instance. You can add a little less to the mayo, though it’s not much there and I wouldn’t recommend cutting that back. You can also omit the final sriracha drizzle. If you want this to taste very authentic without extra heat, I’d leave the sriracha out of the meatballs and omit the drizzle at the end but keep it in the mayo. But if you’re like me, and can’t think about a banh mi without also dreaming of an overload of sriracha, then please use all of it as directed. You won’t be sorry.

Banh Mi Meatball Salad

This is just absolutely beyond delicious, I hope y’all enjoy it!

{One Year Ago: Hot and Sticky Slow Cooker Chicken Wings}
{Two Years Ago: Blood Orange-Braised Pork Shoulder}

Source: slightly adapted from The VB6 Cookbook by Mark Bittman

Ingredients:
1/3 cup rice vinegar
1 tsp honey
1 tsp kosher salt, plus more to taste
1 medium carrot, peeled and coarsely grated
¼ of a large daikon, peeled and julienned
½ medium red onion, thinly sliced
About ½ a baguette, cut into 1-inch cubes
Olive oil
1 lb. ground sirloin
1 tbs minced garlic
1 tbs plus 2 tsp sriracha, plus more for drizzling, divided
Fresh cracked black pepper
1 tbs fish sauce
1 large heart romaine lettuce, coarsely chopped
1 pint cherry tomatoes, halved or quartered if large
½ a large cucumber, seeded and chopped
2 tbs mayonnaise
1 handful each of fresh mint and fresh cilantro, minced
Lime wedges, for serving

Directions:
First you will need to quickly pickle your vegetables. Whisk the vinegar, honey, and ½ tsp salt together in a medium bowl. Add the carrots, daikon, and onion and toss gently. Refrigerate at least 30 minutes; stir occasionally to evenly distribute the brine.
Preheat your oven to 450 F. Place the cubed baguette on a baking sheet and drizzle with a little bit of olive oil. Lightly season with kosher salt and black pepper to taste. Toss with your hands. Shake the pan so that the bread is in a single layer, then toast in the oven for 5-10 minutes, until lightly browned and crispy. Remove the croutons from the oven and transfer to a plate or bowl. Carefully dust off any crumbs from the baking sheet, then spray it generously with cooking spray.
In a large bowl, combine the beef, garlic up to 1 tbs sriracha if desired, black pepper to taste, fish sauce, and ¼ tsp kosher salt. Gently shape the meat mixture into 16 evenly sized meatballs and transfer each to the greased baking sheet, making sure to space them evenly apart so they are not touching. Bake the meatballs, undisturbed, until browned and just cooked through, 8-12 minutes. Let them cool a bit while you assemble the salad.
At this point, add the mayonnaise and 2 tsp sriracha to the pickled vegetables and stir to combine thoroughly.
In a large salad bowl, add the romaine, cherry tomatoes, and cucumber. Add the pickled dressed vegetables and toss to combine and dress the salad. Add the croutons and toss gently again. Divide the salad among dinner plates and top with 4 meatballs apiece. Drizzle with sriracha if desired, then garnish with the herbs and lime wedges. Serve immediately.
Makes 4 servings.

Ancho Honey Mustard Glazed Salmon over Chipotle Black Bean Puree with Jalapeno Crema

Ancho Honey Mustard Glazed Salmon over chipotle Black Bean Puree with jalapeno crema

Through lived experience I’ve found that when a craving hits, you should just feed the beast and then move on. It’s just going to haunt you until you do. So last week Matt and I booked a vacation – this May is our ten year wedding anniversary (!!!) so the last week in April we’ll be traveling to the Bahamas, visiting both Paradise Island and the Exuma Cays. (I’m SO excited!!)

Ancho Honey Mustard Glazed Salmon over Chipotle Black Bean Puree with Jalapeno Crema

We made dinner reservations to eat at Mesa Grill, at the Atlantis resort, and that, my friends, got me craving this dish. Unfortunately for me, Mesa Grill’s flagship New York location closed down a year or so ago; fortunately for me, there’s a Mesa Grill Cookbook! And yes, this is the recipe I’ve made most often from said book.

Ancho Honey Mustard Glazed Salmon over Black Bean Puree with Jalapeno Crema

This is surprisingly easy, for a fine dining restaurant dish, and it’s a real show-stopper. I’ve made it for dinner parties quite a few times, and my mom has as well. Everyone has raved. And yet, it’s also simple enough for a weeknight meal, believe it or not.

I just love it. The recipe contains three steps, all of which are super easy and two of which can be done ahead of time. Upon making this (yet again!) I realized I had never put it up on the blog – for shame!! Time to correct that little misstep!

Ancho Honey Mustard Glazed Salmon over Chipotle Black Bean Puree with Jalapeno Crema

You just have to make this one soon – it’s so incredibly delicious. And now my craving is sated, and perhaps more importantly, now I won’t be tempted to order it when we dine at Mesa Grill in a few months – and that’s important because at Mesa Grill Atlantis, this dish costs $39 – apiece!!! A little outrageous… I’d rather make it for about $25 total (meaning for two servings) in my own kitchen. Enjoy!

Ancho Honey Mustard Glazed Salmon over Chipotle Black Bean Puree with Jalapeno Crema

{One Year Ago: A Guest Post – Creole Meatball Po’Boys; Bacon and Hazelnut Buttermilk Caramels}
{Two Years Ago: Chipotle Chilaquiles}

Source: adapted from The Mesa Grill Cookbook by Bobby Flay

Ingredients:
BLACK BEAN PUREE:
Canola oil
1 small red onion, chopped
2-3 garlic cloves, peeled and smashed
1 (15 oz.) can black beans, drained
1-2 chipotles in adobo sauce
1 tsp ground cumin
Kosher salt

SALMON:
1/3 cup honey
1 tbs ancho chile powder
1 tbs Dijon mustard
Kosher salt and black pepper
4 (about 8 oz.) skin-on salmon fillets
2 tbs canola oil
Cilantro or scallions, for garnish

JALAPENO CREMA:
½ cup sour cream
1 large or 2 small jalapeno chiles, roasted, peeled, seeded if desired, and chopped
Kosher salt and black pepper

Directions:
First make the BLACK BEAN PUREE. In a medium sauté pan preheated over medium-high, drizzle in some canola oil, then add the onion and garlic. Cook, stirring frequently, until softened and translucent, about 5 minutes. Let cool slightly, then transfer to a food processor. Wipe out the skillet. Add the black beans to the food processor, along with the chipotle chile(s), cumin, and salt to taste. Fill the black beans can up about halfway with water, then add that to the food processor. Puree until very smooth. If it’s too thick, add a touch more water. Taste for seasoning and adjust as needed. Transfer the bean puree back to the skillet you wiped out and place over medium-low heat for a few minutes, just to warm up the beans. Turn the heat to low to keep warm but not scorch them while you prepare the rest of the dish.
Note: the beans can be made ahead and reheated just before serving.
Now make the SALMON. In a small bowl, add the honey, ancho chile powder, Dijon mustard, plus a pinch each of salt and pepper. Whisk until smooth.
Season the flesh sides of each salmon fillet with salt and black pepper. Add the canola oil to a large skillet or cast-iron pan and set it over high heat. When the skillet is very hot, add the salmon fillets skin side down. Let them cook undisturbed for 3-4 minutes, until a crust forms and they will lift from the skillet with no sticking issues whatsoever. In the last minute of cooking on this side, brush each fillet with some of the honey glaze. Flip the salmon fillets and cook flesh side down for at least 2 minutes, and up to 2 minutes beyond that. 2 minutes flesh side down will get you rare to medium-rare salmon, so go longer if you want it more done in the center.
Remove the salmon fillets to a plate and brush more glaze on the flesh side of each fillet.
To make the JALAPENO CREMA, place the roasted jalapenos and sour cream in a small or mini food processor, season to taste with salt and pepper and puree until smooth.
To assemble the dish: on each of 4 large dinner plates, spoon a mound of black bean puree and spread it out all chefy-like with the back of a spoon. Center a salmon fillet over the spread of bean puree, then dot the jalapeno crema all around the salmon and bean puree. Garnish with cilantro sprigs or snipped scallions if desired. Serve immediately.

Charred Broccoli with Garlic Caper Sauce

Charred Broccoli with Garlic Caper Sauce

I’m dropping in today to share with you a very simple, quick, yet incredibly flavorful side dish you can have on the dinner table in minutes. Still made from scratch, very health-conscious, a touch spicy (the spice level is well within your control though), Matt and I scarfed the entire plate when I made this for dinner!

Charred Broccoli with Garlic Caper Sauce

Charred Broccoli with Garlic Caper Sauce

I’ve been cooking seriously for quite a while now, and sometimes I’m still amazed at how much flavor can be coaxed out of not that many ingredients in a very short amount of time. But, this is one of those dishes that proves it can be done! Fortunately for us all.

Charred Broccoli with Garlic Caper Sauce

Enjoy this one guys, it’s just soooo easy and delicious!

Charred Broccoli with Garlic Caper Sauce

{One Year Ago: Chocolate Peanut Butter Doughnuts}
{Two Years Ago: Butter Pecan Ice Cream}

Source: slightly adapted from Keys to the Kitchen by Aida Mollenkamp

Ingredients:
1 tbs olive oil
2 garlic cloves, sliced paper thin
2 tsp capers, drained
¼ tsp crushed red chile flakes, or to taste
2 tbs unsalted butter, divided
1 to 1 ½ lbs. broccoli, florets only (save the stems for this delicious dip!)
Kosher salt, to taste

Directions:
Heat the oil and 1 tbs butter in a large frying pan over high heat. As soon as the butter is melted, add the garlic, capers and crushed red chile flakes and cook for 30 seconds, until just fragrant. Add the broccoli and a pinch of kosher salt and toss to coat. Cook, stirring frequently, until the broccoli is cooked through and starting to char on the edges, about 5 minutes. Add enough water to coat the bottom of the pan. Shake the pan around or stir to coat the broccoli. When the water has mostly evaporated off, and this will take less than 1 minute, shut off the heat and add the remaining tablespoon of butter and swirl to melt and coat.
Serve immediately.

New Mexico Hatch Chile Chicken Soup

New Mexico Hatch Chile Chicken Soup

Happy weekend!! And happy three-day weekend for many of us! Yea! This particular recipe is from a new cookbook I received for Christmas, Soup of the Day by Ellen Brown. I adore soups (plus stews, chowders, bisques, chilis), so having a book where soup is the major theme of the book just excites me to no end! When I learned of this soup, a soup where I can use up FOUR of my hatch chiles sitting in my freezer, I knew it was getting made immediately.

New Mexico Hatch Chile Chicken Soup

This soup is quite delicious, and extremely health-conscious while not compromising on flavor or heartiness. Perfect for this cold weather.

New Mexico Hatch Chile Chicken Soup

So I’ve made a decision that 2015 should see more recipe development from me. Y’all know how much I love my cookbooks here, and I’ve learned pretty much everything I know from them. But I think it’s high time I started flexing my creative muscles a little more. So I’ll update you periodically on how things are going in my little test kitchen, so to speak, and hopefully be sharing a few perfected recipes throughout the year! The first thing I’ve been working on is Bacon Cheeseburger Chili. It needs more bacon…

New Mexico Hatch Chile Chicken Soup

In the meantime, stay warm with this delicious, slightly spicy soup!

{One Year Ago: Brunswick StewFish, Fennel and Saffron Stew; Garbanzo Bean, Lentil and Vegetable Stew}
{Two Years Ago: Homemade Old Bay Seasoning}

Source: Soup of the Day by Ellen Brown

Ingredients:
3 tbs olive oil
1 lb. boneless, skinless chicken breasts, cut into ½” cubes
1 large onion, diced
4-5 garlic cloves, minced
4 Hatch chiles, roasted, peeled, stemmed, seeded and diced
1 (15 oz.) can diced tomatoes, preferably fire-roasted, undrained
2 quarts chicken stock
1 large russet potato, peeled and diced
Kosher salt and black pepper
¼ cup chopped fresh cilantro, for garnish
Cotija cheese, crumbled, for garnish

Directions:
Heat the oil is a large stockpot over medium-high heat. Add the chicken and cook for about 3-4 minutes, until opaque. Remove from the pot with a slotted spoon and set aside. Add the onion and cook, stirring frequently, for 3-5 minutes, until the onion is translucent. Add the garlic and chiles and cook another minute.
Add the tomatoes and stock. Bring to a boil over medium-high heat, stirring occasionally. Add the potato, and simmer the soup, uncovered, for 10 minutes. Add the chicken back in and cook an additional 10-15 minutes, or until the chicken is cooked through. Season the soup to taste with salt and black pepper.
Serve immediately, garnishing each bowl with cilantro and Cotija.

King Ranch Casserole #SundaySupper

King Ranch Casserole

Welcome to another Sunday Supper! Today we bring you our theme of Captivating Casseroles! I have to admit, I struggled a little with ideas for what to make for this one. A long time ago, back when we were engaged, my dear husband told me that he hated casseroles and would be perfectly happy going to his deathbed not taking another bite of one. I think he may have had a scarring experience with a bad one at some point during childhood.

King Ranch Casserole

So as long as we’ve been together, I’ve never made one, which presented a little bit of a challenge this week! I knew that we could make lasagna or a baked pasta dish, both of which Matt loves, but for whatever reason lasagna just wasn’t calling my name this week. Despite the fact that I love it too.

King Ranch Casserole

King Ranch Casserole

So I thought, and I thought, and I thought about it. I pondered the casseroles I’d had growing up (not nearly as many as Matt, it sounds like), and then it dawned on me – King Ranch Casserole!! Of course! This is the one casserole I grew up eating. It’s a Texas creation and favorite, and I’ve always loved it. Problem solved!

King Ranch Casserole

I told Matt what I was making, and then had to break the news to him gently that no, King Ranch Casserole does not involve ranch dressing or flavorings. KRC was invented in rural Texas a very long time ago; most of those men were cattle ranchers, and one day someone’s wife threw together this dish of chicken, tortillas and cheese laced with a creamy white sauce. It became popular, then iconic, and lives on to this day as one of the defining dishes of the state of Texas. Thus, the name of the dish is referring to the men’s profession, not the ingredients therein.

King Ranch Casserole

It’s always typically been made using condensed cream of mushroom soup, but I’m thrilled to have found a from-scratch version, which I think is even more tasty than the original (if I can say that without committing blasphemy). And the ultimate good news? Matt absolutely loved it! He said he is not revising his overall stand on casseroles in general, but that I can make this one any time. And he’s right, it is incredibly comforting and delicious! Enjoy!

King Ranch Casserole

Don’t forget to see what other casseroles my Sunday Supper crew brought to the table today!

{One Year Ago: Broccoli Cheddar Quiche}

Source: The Homesick Texan Cookbook by Lisa Fain

Ingredients:
2 lbs. boneless, skinless chicken breasts
4 tsp ancho chile powder, divided
Kosher salt and black pepper
4 tsp lime juice, divided
1 tbs olive oil
4 tbs unsalted butter
½ medium yellow onion, chopped
1 red bell pepper, stemmed, seeded and chopped
1 jalapeno, stemmed, seeded and diced
3 cloves garlic, minced
2 tsp ground cumin
½ tsp cayenne
2 tbs all-purpose flour
1 cup chicken stock
½ cup half-and-half
1 (10 oz.) can diced tomatoes with green chiles
½ cup sour cream
½ cup chopped fresh cilantro, divided
10 corn tortillas, warmed
8 oz. queso blanco or white cheddar cheese, shredded
8 oz. pepper jack cheese, shredded

Directions:
Pat the chicken breasts very dry with paper towels, then sprinkle them on both sides with 2 tsp of ancho chile powder, plus salt and pepper to taste. Douse them with 2 tsp lime juice. Place a large skillet or large soup pot over medium-high heat and drizzle in the olive oil. Cook the chicken breasts, being sure not to crowd the pan, until just cooked through, 15-20 minutes. Flip them back and forth occasionally to prevent either side from burning. When done, transfer the chicken breasts to a plate and let cool a bit (until you can handle them).
If you want to use the same pot to make the sauce, I’d recommend shutting off the heat and then pouring in a little water to get the browned chicken bits up. Pour the water off, then let the residual heat from the pan evaporate any remaining drops of water. Alternately, you can simply use a different stockpot.
Preheat a medium-to-large stockpot over medium heat. Add the butter and once it has melted, add the onions, bell pepper, and jalapeno. Cook about 5 minutes, stirring occasionally, until softened. Add the garlic, cumin, cayenne, remaining 2 tsp ancho chile powder, and flour. Cook about 1 minute. Now stir in the chicken stock and stir until thickened, about 1-2 minutes. Once the stock has thickened, stir in the half-and-half and tomatoes. Cover the pot, turn the heat down to low, and simmer for about 15 minutes, stirring occasionally.
Meanwhile, the chicken has probably cooled enough that you can handle it, so shred it into large shards at this point.
Uncover the pot and stir in the sour cream, remaining 2 tsp lime juice, and ¼ cup of the cilantro. Adjust seasonings if needed and add salt and black pepper to taste. Turn off the heat.
Preheat your oven to 350 F. Grease a 9×13” baking dish.
Now we will assemble our casserole. Ladle ½ cup of sauce into the bottom of the prepared baking dish. Layer half of the corn tortillas on top of the sauce, breaking them to fit as necessary. Make sure the entire surface is covered. Add half the chicken on top of the tortillas, then half of the remaining sauce on top of the chicken. Now add the remaining cilantro, then ¾ cup of the shredded cheddar, then ¾ cup of the shredded pepper jack cheese. Repeat the layering once more, using up the rest of the ingredients and topping the whole thing with a cheese layer.
Cook uncovered for 30 minutes, or until the cheese is brown and bubbling. Let rest for a few minutes, then serve.

Captivating Breakfast Casseroles

Appetizing Casserole Sides

Main Event Casseroles

Decadent Dessert and Sweet Casseroles

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Buffalo Chicken Pizza

Buffalo Chicken Pizza

I think I’ve been on something of a buffalo chicken kick lately, as is evidenced by the fact that this is the second buffalo chicken dish I’ve posted this week, but this pizza is so delicious that I just can’t help myself. Y’all know I adore buffalo chicken anything, so of course the idea of buffalo chicken pizza always fascinated me.

buffalo chicken pizza

And yet… every version I tried fell flat and turned out to be a huge bummer. I mean, I’m aware that I never should have trusted the big chain pizza fast food places to do it right, but I’ve tried homemade versions that were hideously uninspiring and local, non-chain, reputable pizza joints have underwhelmed me too.

Buffalo Chicken Pizza

The concept of a delicious, cohesive buffalo chicken pizza still eluded me; and yet I have never truly lost hope. A small part of me always believed that flavorful buffalo chicken with good ingredients was out there somewhere.

Buffalo Chicken Pizza

Turns out, I was right! One of my lovely Christmas presents was Jessica Merchant’s recently published debut cookbook, Seriously Delish, and upon flipping through it and discovering that she’d included a recipe for buffalo chicken pizza, I knew that was getting made immediately.

Buffalo Chicken Pizza

Upon tasting my first bite, it seemed that my prayers to the buffalo chicken pizza gods had finally been answered. This version is so unbelievably delicious! It’s everything I thought and believed buffalo chicken pizza could be. I am beyond thrilled right now. Enjoy!

Buffalo Chicken Pizza

{One Year Ago: Roasted Broccoli Stem Dip with Parmesan-Black Pepper Pita Chips}
{Two Years Ago: Easy Cranberry Apple Cake, Adobo Salmon Salad Tartines}

Source: slightly adapted from Seriously Delish by Jessica Merchant

Ingredients:
1 lb. boneless, skinless chicken breasts, cut into cubes
Kosher salt and black pepper
2 tbs olive oil
2 tbs unsalted butter
¾ cup buffalo sauce, divided
3 tbs sour cream
A splash of whole milk
2 oz. plus 1 generous tbs blue cheese crumbles, divided
1 uncooked pizza dough
12 oz. Fontina cheese, shredded
8 oz. white cheddar, shredded
Snipped fresh chives, for garnish
Torn fresh cilantro, for garnish

Directions:
Preheat your oven to 425 F. Grease and flour a standard pizza pan and set aside.
Season the chicken with salt and pepper to taste. Heat a large skillet over medium-high heat and add the olive oil and butter. Once the butter melts, add the chicken and cook until it’s golden brown on all sides. Add ¼ cup buffalo sauce and stir to combine. Turn off the heat and set the chicken aside.
In a small bowl, combine the sour cream, milk, and the 1 tbs blue cheese crumbles to make a blue cheese sauce. Shape the pizza dough onto your pizza pan, stretching it all the way out to the edges. Spread the blue cheese sauce onto the pizza dough, leaving about a 1-inch border all the way around. Add the remaining ½ cup buffalo sauce and spread it onto the pizza dough, again leaving a 1-inch border all around. It’s fine if the buffalo sauce and blue cheese sauce swirl together.
Now cover the sauce with half the Fontina cheese. Add the chicken mixture all over the top of the Fontina. Cover the chicken with the remaining Fontina, the cheddar, and half of the remaining blue cheese. Bake the pizza until the cheese is golden and bubbly and the crust is just starting to brown on the edges, about 15-18 minutes.
Once the pizza is done baking, remove it from the oven and cover it with the remaining blue cheese crumbles. Garnish with chives and cilantro. Let it rest a few minutes to set up, then cut into wedges and serve hot.

Buffalo Chicken Chili

Buffalo Chicken Chili

Alright, I’m predicting this now: when I evaluate my blog stats in December 2015, this post will be in the top ten most popular for page views. I could be wrong, of course, but that’s my current prediction. And I predict such a thing because this meal is just SUCH a crowd-pleaser.

Buffalo Chicken Chili

I mean, it’s chili. Everybody loves chili. And on top of that, it’s buffalo chicken chili!! Meaning it’s some kind of a buffalo chicken meal; and buffalo chicken anything is still insanely popular, with very good reason. This meal combines two of everyone’s faves; and as an added bonus, since we’re using chicken, it’s much leaner than regular chili. Oh, and it’s pretty spicy (though you absolutely can control the amount of heat!), and we all know capsicum in chiles speeds your metabolism, so this meal is pretty figure-friendly while still being rich and comforting.

Buffalo Chicken Chili

I’ve been making it for years, and I couldn’t believe that I’d never photographed and shared it before now. This is one of the perennial favorites in my house, I make it once a year or so.

Buffalo Chicken Chili

A few recipe notes: I use my own buffalo sauce, which is very hot and spicy! Feel free to sub in a store-bought or homemade buffalo sauce with less heat if you want. I highly recommend making sure that your ground chicken is at least partly dark meat. I know we’re all watching calories, but I’ve found that using all white meat just makes dry chili, which no one likes. And lastly, like any other chili, this one too will be more flavorful if it sits overnight before you serve it; though it’s still really tasty served the day of. I think that’s it! I hope y’all will enjoy this delicious bowl of comfort! And stay tuned for December 2015, when we find out if my prediction comes true!

Buffalo Chicken Chili

Source: adapted from Every Day with Rachael Ray, February/March 2006

{One Year Ago: Broccoli Basil Soup, Tacos de Lengua}

Ingredients:
1 tbs olive oil
2 tbs unsalted butter
2 lbs. ground chicken, preferably with some dark meat included
1 medium onion, chopped
2 celery ribs, chopped
1 medium carrot, peeled and chopped
1 jalapeno, seeded and chopped
2 garlic cloves, minced
Kosher salt and black pepper
1 tbs ground cumin
1 tsp ground coriander
1 bottle beer
½ cup buffalo sauce
1 (15 oz.) can tomato sauce
Snipped chives or scallions, for garnish
Blue cheese crumbles, for garnish

Directions:
Heat a medium soup pot or Dutch oven over medium-high heat. Add the olive oil and butter, melt them together, then add the ground chicken. Cook, breaking up the meat, until no traces of pink remain. Now add the onion, celery, carrots, and jalapeno. Cook, stirring frequently, until the veggies have softened, about 5 minutes. Now add the garlic and cook another 30 seconds. Season with salt and black pepper, then add the cumin and coriander. Stir to combine, then add the beer to deglaze. Use your spoon to scrape up all the flavorful browned bits from the bottom of the pot. Let the beer reduce 2 to 3 minutes.
Lower the heat to medium and add the buffalo sauce and tomato sauce. Stir to combine, then reduce the heat and simmer the chili for at least 30 minutes, stirring occasionally to prevent scorching on the bottom of the pot.
Taste for seasoning, then cool and store in the refrigerator overnight, or serve immediately. When you serve, garnish as much or as little as you want with the scallions and blue cheese crumbles. Serve with beer – it’s spicy, you’re gonna need it!

Cranberry Hatch Chile Salsa #SundaySupper

Cranberry Hatch chile salsa 6397

Happy Sunday Supper everyone! We are smoothly transitioning from the season of giving thanks to the season of giving (and receiving, let’s be honest) gifts with our theme this week of Food as Gifts!

You will get lots of wonderful ideas for the family and friends in your life who enjoy a good edible present. Today I’m sharing a cranberry salsa/sauce, which probably prompted you to say or at least think, “Uh, Thanksgiving was last week, Julie. Maybe you need a calendar for Christmas.” I know, I know. But I firmly believe that cranberries should last us until January, and that they are just as comfortable on December holiday tables as they are on the Thanksgiving table.

cranberries 6290

And since this is a gift from me, I had to go all Tex-Mex with it, giving you this wonderful, amazing Tex-Mex-y spin on the usual cranberry sauce. I used Hatch chiles, but you could easily sub in the same amount of jalapenos and it would be delicious. This is a bit spicy, and not nearly as sweet as some cranberry sauces, which I loved. It’s thick and beautiful.

Cranberry Hatch Chile Salsa 6387

You can pass it around at a formal holiday table like you would at Thanksgiving, or I also loved it heated and then poured over a block of cream cheese to be scooped up with crackers. Or honestly, just eat it with tortilla chips in front of the TV. It’s perfectly at home that way! It is also lovely on leftover turkey tacos or enchiladas. I would know. 😉

Cranberry Hatch Chile salsa 6401

If you happen to have someone on your gift-giving list who loves spicy Tex-Mex inspired holiday-appropriate condiments, then you’re covered on what to get them – cross ‘em off the list and pat yourself on the back! Or, give yourself a gift this year. You work hard. You deserve it. Enjoy, everyone!

Cranberry hatch chile salsa 6407

{One Year Ago: Apple Cider Doughnuts}
{Two Years Ago: Pumpkin Cheesecake, Mole Poblano with Chicken Thighs}

Source: slightly adapted from The Homesick Texan’s Family Table by Lisa Fain

Ingredients:
12 oz. fresh or frozen cranberries, thawed if frozen
½ cup granulated sugar
½ cup fresh squeezed orange juice
¼ tsp ground cinnamon
2 poblano chiles, roasted, peeled, stemmed, seeded and diced
2 Hatch chiles, roasted, peeled, stemmed, seeded and diced
¼ cup chopped toasted pecans
2 tbs finely grated orange zest
½ cup chopped fresh cilantro
¼ tsp ground cumin
Pinch of ground ginger
Pinch of cayenne
Kosher salt, to taste

Directions:
In a large pot, stir together the cranberries, sugar, orange juice, and cinnamon. Cook over medium heat until the sugar is dissolved and the cranberries are soft, about 10 minutes. Remove from the heat.
Stir in the poblano and Hatch chiles, pecans, orange zest, cilantro, cumin, ginger, and cayenne. Add salt to taste. Refrigerate for 2 hours before serving. Stored in an airtight container in the refrigerator, it should keep up to 1 week.

Beverages:

Bread:

Appetizers and Snacks:

Condiments and Sauces:

Savory and Sweet Mixes:

Desserts and Sweets:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Andouille and Pumpkin Gumbo

Andouille and Pumpkin Gumbo 5522

I’ve slowly but surely discovered over the years that it’s best to not ignore cravings. Like parking tickets, you can try and pretend it didn’t happen, but they don’t ever really go away until you do something about them. At least for me, it’s better to just eat the one cookie instead of obsessively thinking about cookies for several days and then eating twelve of them.

Andouille and pumpkin gumbo 5538

So a couple weeks ago, when I noticed a mad craving for gumbo, I thought it best to just find a recipe and make some gumbo. And when I came across a recipe for a gumbo with pumpkin (!!!) I was ecstatic, because how completely perfect is this for fall!

andouille and pumpkin gumbo 5549

This is going to be a departure from the dishes I’ve posted this week, all of which would be more than welcome at your Thanksgiving table in a few weeks. This is probably a bit heavy for a first course and quite a bit unconventional for the main dish part. But, it’s a great pumpkin recipe for our season of all things pumpkin. Matt and I found it quite lovely, perfectly Cajun-flavored and hearty, but you know, with pumpkin! And plenty of Andouille sausage, one of the best sausages on planet Earth. In my humble opinion.

Andouille and Pumpkin gumbo 5556

I hope you will enjoy it!

{Two Years Ago: Roasted Brussels Sprouts with Apples, Onion and Candied Pecans}

Source: slightly adapted from Week in a Day by Rachael Ray

Ingredients:
1 small pumpkin, about 1 ½ lbs.
Olive oil
Kosher salt and fresh cracked black pepper
1/3 cup canola or vegetable oil, plus more for drizzling
1 lb. Andouille sausage, chopped
1/3 cup all-purpose flour
1 tsp sweet paprika
1 red bell pepper, chopped
1 medium onion, chopped
2-3 ribs of celery, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, minced
½ lb. fresh or frozen okra, trimmed and sliced (thawed if frozen)
2-3 sprigs of fresh thyme
1 large fresh bay leaf
1 (12 oz.) bottle of pumpkin ale
2 cups chicken stock
2 (14 oz.) cans diced or stewed tomatoes
Hot sauce, to taste and for serving
Scallions, thinly sliced, for garnish
Cooked white or brown rice, for serving

Directions:
Preheat the oven to 400 F. Cut the top off the pumpkin and discard the stem. Using a spoon, scoop the seeds out and discard or save for another use. Cut the pumpkin in half, then cut the halves into quarters and the quarters in half. Place them skin side down on a baking sheet lined with parchment paper or a silpat. Drizzle them with a touch of olive oil and season with salt and pepper. Roast for 45-60 minutes, until they are cooked and tender but not mushy.
Remove from the oven and when cool enough to handle, remove the skins and chop into bite-size pieces. Set aside.
Meanwhile, in a Dutch oven or soup pot over medium-high heat, add a small drizzle of olive oil and the Andouille. Cook until browned and a nice amount of fat has rendered. Remove with a slotted spoon and set on a paper towel lined plate.
Lower the heat to medium and add the canola oil, then stir in the flour. Cook, stirring with a wooden spoon for about 20 minutes, until the roux is brown and very fragrant. Adjust the heat as necessary as you do not want it to burn.
Once your roux is ready, add the paprika, bell pepper, onion, and celery. Season lightly with salt and black pepper. Cook, stirring frequently, until softened about 8 minutes. Add the jalapeno and garlic and cook 1-2 minutes more. Now add the okra, plus the thyme sprigs and bay leaf and stir a few minutes more. Add the beer, stock and tomatoes. Season with hot sauce to taste and simmer to thicken 20-30 minutes.
Add the Andouille and pumpkin and stir to combine and warm through. Serve in bowls, garnished with scallions, and with a scoop of rice on top.

Smoky Scrambled Duck Eggs with Tomatoes on Toast Points

Smoky Scrambled Duck Eggs with Tomatoes on Toast Points 5346

I am so predictable. Really, I am. Every time I get a new cookbook, I make a beeline for any recipe that can even remotely resemble a Tex-Mex dish, and that usually ends up what I make first. And I kid you not, this is every time. And I usually don’t even realize I’m doing it until the meal is on the table.

duck eggs 5300

I mean, seriously, take it from me to buy Plenty, a book by an Israeli-born Londoner, and find one of the *few* Tex-Mex-ish recipes in there to make first. You really wouldn’t even expect such a thing from Ottolenghi, but the man’s genius seems to know no bounds, and yes, he has a sort-of version of migas.

Smoky scrambled duck eggs with tomatoes on toast points 5310

Only he uses duck eggs. (Which you can find at Whole Foods, and no, they are not cheap). I’d never experimented with duck eggs before, and I must say, they are a bit different from chicken eggs. I get why people go gaga over them. They are larger, so you don’t need as many, and they are richer and more luxurious.

Smoky Scrambled Duck eggs and tomatoes on toast points 5327

This dish is great as is of course, but I firmly believe you could use chicken eggs with spectacular results. If you’re looking to get all fancy and impress someone, definitely splurge for the duck eggs, but it’s not wholly necessary. Enjoy!

Smoky Scrambled Duck Eggs with tomatoes on toast points 5337

{One Year Ago: Apple-Pork Ragout over Pappardelle}

Source: adapted from Plenty by Yotam Ottolenghi

Ingredients:
2 dried chipotle chiles, stems removed and seeds shaken out
2 thick slices sourdough bread, regular or whole wheat
Softened butter, for spreading
1 tbs olive oil
2 garlic cloves, sliced
2 scallions, chopped
2 plum tomatoes, seeded and roughly chopped
3 duck eggs, or 4 large chicken eggs
Kosher salt and black pepper, to taste
Handful of cilantro leaves, chopped
Sour cream, for serving

Directions:
Place the dried chipotles in a small stockpot over medium-high heat. Toast for about a minute, flipping once, until you can just smell them. Fill the pot with water and bring to a boil. Once it’s boiling, shut off the heat and cover the pot. Let it sit for 20 minutes. When the chiles have rehydrated and are soft and pliable, transfer them to a cutting board and dice.
Place a large cast-iron skillet over medium to medium-high heat. Dry toast the sourdough slices on both sides until golden brown and crisped. Remove them to a plate and immediately smear the butter onto one side. Set aside, tenting with foil to keep warm.
Wipe the bread crummies out of the skillet, then place it back on medium heat. Add the olive oil to the pan, then the garlic and scallions. When they begin to turn golden, increase the heat to medium-high and add the tomatoes and chipotle. Cook, stirring frequently, another 2 to 3 minutes.
Break the eggs into a bowl and beat gently with salt and black pepper to taste. Pour the eggs into the skillet and cook, stirring moderately, until they have reached your desired scrambled egg consistency. Runny eggs will only take 30 to 60 seconds, longer if you want them firmer.
As soon as the eggs are done, shut off the heat. Place the toasts on serving plates, spoon the eggs on top and sprinkle with cilantro. Serve immediately with the sour cream on the side or on top, if desired.