Tag Archives: Michael Symon

Hottest Ever Chicken Chili #SundaySupper

Hottest Ever Chicken Chili

Welcome to Sunday Supper, where we might be featuring my favorite theme yet: Spice is Nice and Some Like it Hot!!! All my readers know I’m a huge spice fiend and chile-head, so this really couldn’t be more perfect for me.

Hottest Ever Chicken Chili

I had so much trouble deciding what to make – so many choices! – but seeing as our Northeast spring weather has been incredibly rainy, overcast, cold, and generally grouch-inducing, I figured this was a great opportunity to make one more pot of chili before the weather (eventually) warms up.

Hottest Ever Chicken Chili

I’d actually made this chili a couple years ago, but didn’t get pictures of it for the blog; I figured today’s theme was an ideal time to share it, seeing as it stands out as one of the hottest things I’ve ever eaten. You know how most chili recipes call for canned tomatoes or tomato sauce? Well, this chili doesn’t. No, you puree two cans of chipotle chiles in adobo, and use that instead of any tomatoes. Yeah. And we’re not stopping there, oh no. In addition to all that chipotle, there’s a quarter cup of cayenne, plus a habanero! As Matt says, “this chili doesn’t mess around.”

Hottest Ever Chicken Chili

He’s right. This is brow-sweating, eyes watering, nose running, fan your mouth and chug your beer chili that you actually can’t stop eating because it’s so delicious and tastes absolutely wonderful. If you like things hot and spicy, this is up your alley – be brave and try it!

Hottest Ever Chicken Chili

Source: ever so slightly adapted from Michael Symon’s Carnivore by Michael Symon

Ingredients:
2 tbs olive oil
3 lbs. ground chicken or turkey, make sure it’s NOT extra-lean
Kosher salt, to taste
1 large red onion, chopped
3-4 garlic cloves, sliced or coarsely chopped
2 red bell peppers, chopped
¼ cup cayenne pepper
¼ cup ground cumin
1 tbs ground coriander
1 tbs smoked paprika
1 tbs tomato paste
2 (12 oz.) bottles of beer, preferably IPA
2 (7 oz.) cans of chipotle in adobo, pureed with sauce
1 habanero chile, slit down the side
Garnishes of your choice: sour cream, shredded cheese, chopped cilantro or scallion, etc…

Directions:
Place a large Dutch oven over medium-high heat and add olive oil. When the oil is hot, add the ground chicken. Cook, breaking it up with a spoon or potato masher, until browned and no traces of pink remain. Season with a large pinch of salt. Now add the onion, garlic, bell peppers, and another pinch of salt. Cook until softened, about 3-5 minutes. Add the cayenne, cumin, coriander, and paprika and cook another 30 seconds or so, stirring to evenly coat the chicken and veggies. Add the tomato paste and stir to combine, cooking another 30 seconds.
Deglaze the pot with the beer, being sure to scrape up any browned bits on the bottom of the pot. Add the chipotle puree and habanero, stirring to incorporate. Simmer over low heat, stirring occasionally, for about 2 hours, or until it reaches a thick, hearty consistency.
Remove the habanero before serving with garnishes of your choice.

Make sure you check out the rest of my Sunday Supper crew!

Aromatic Appetizers

Distinctive Drinks

Daring Desserts

Masterful Mains

Seasoned Sides

Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement

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.

Braised Goat Tacos

Braised Goat Tacos

I’m an animal lover anyway, but I harbor a special love for goats. Not sure why, but then again why not? The babies are just beyond adorable, and I love that obnoxious free spirit they all seem to inhabit in spades. As I heard a farmer put it once, “goats have… opinions.” There’s a little farm out on the North Fork of Long Island that allows you to stop and bottle feed their baby goats; one of the funniest and most fun things to do in the area. One of them ate my scarf.

Braised Goat Tacos

So I suppose if you feel as I do, it would be strange to eat goat meat, and maybe that’s part of why I hadn’t tried it until recently. But, after reading up on it, I discovered that Americans are one of a few countries that don’t eat it, and that may not be a good thing. There are many compelling yet admittedly preachy reasons for carnivores to incorporate more goat and less cow into their diets (click here if you’re interested in finding out more). So, I figured let’s try it!

Braised Goat Tacos

Okay, sold. It’s delicious and no, it doesn’t taste like chicken. It doesn’t taste like beef. Or lamb. It’s its own thing – it tastes like goat! And goat is extremely tasty – very earthy and with a slight almost sweetness that you don’t find in beef or lamb. Just delectable, really.

Braised Goat Tacos

Recipe notes: you’re looking for around 3-4 pounds of goat meat. So if your goat meat includes bones, take that into account. The meat I found looked like garden variety stew meat, but each piece actually had some bones on it (it reminded me of pork neck or oxtails). I still don’t know what cut of meat it was (and apparently the store clerk didn’t either!). But basically, you’re slow cooking the meat until it’s very tender and can be shredded. So boneless stew meat chunks are fine, as is meat on the bone, as mine was. Enjoy!

Braised Goat Tacos

Source: adapted from Michael Symon’s Carnivore by Michael Symon

Ingredients:
1 cup white wine or sherry vinegar
1 cup plus 3 tbs olive oil
10 garlic cloves, peeled and smashed
1 cinnamon stick
1 tbs cumin seeds, toasted
1 tbs coriander seeds, toasted
2 tsp ancho chile powder
¼ tsp chile de arbol powder (can sub in cayenne or crushed red pepper flakes)
2 tbs packed brown sugar
3-4 lbs. goat meat (see note above), cut into stew chunks
1-2 bottles Mexican beer
1 (15 oz.) can crushed, fire-roasted tomatoes
Corn tortillas, warmed
Lime wedges, for serving
Fresh cilantro, for serving
Crumbled queso fresco, for serving

Directions:
In a mixing bowl or large measuring cup, whisk together the vinegar, 1 cup olive oil, garlic cloves, cinnamon stick, cumin seeds, coriander seeds, both chile powders, and brown sugar. Add the goat meat to a large (gallon-size) resealable plastic food bag, then carefully pour the marinade over it. Seal the bag, then squish it around to coat the meat thoroughly. Set the bag in a bowl or baking dish and stick it in the refrigerator overnight.
Remove the meat from the marinade and pat dry. Season each piece with salt. Reserve the marinade. Put a large Dutch oven over medium-high heat and add the remaining olive oil. Brown the meat, making sure not to crowd the pan, about 3-4 minutes per side. Work in batches if necessary.
Once all the meat is browned, add it all back into the pot, plus any accumulated pan juices. Now add the reserved marinade, 1 bottle of beer, and the tomatoes. The liquid should almost cover the goat meat. Add some or all of the remaining beer if necessary. Bring to a nice boil, then reduce to a simmer, cover the pot and cook around medium-low for about 2 hours, until the goat is very tender and can easily shred with a fork or your fingers. Depending on your cut of meat, this might take only 90 minutes or it might take as long as 3 hours. You want to keep this at a gentle simmer the entire time – enough to actually cook the meat but not hot enough so that it scorches. I checked on mine every 20-30 minutes and gave it a stir to keep it on track.
Once the meat is cooked, remove from the heat and let the goat meat cool in the pot. When cool enough to handle, pull the meat off the bones, shred it, and transfer it to a large mixing bowl. Discard the bones and fat.
Strain the liquid into a smaller saucepan over low heat and warm it back up. I found it necessary to do 2 strains: once through a fine-mesh sieve to discard the solids, and then I ran it through a fat separator. While I’m not averse to a little animal fat, this particular goat netted a quite-ridiculous amount!
Spoon the warm sauce over the shredded meat. You probably won’t need all of it, you just want to coat and moisten the meat. Taste it here for seasoning and add more salt if desired.
Serve in the warm tortillas garnished with lime wedges, cilantro and queso fresco.

Blood Orange Tabbouleh

Blood Orange Tabbouleh

Tabbouleh – it’s new to me. While I’d like to think I wasn’t totally sheltered from international cuisines growing up, Middle Eastern food just wasn’t a thing for me in my formative years. There weren’t restaurants in my area (that I knew of, anyways), my friends didn’t eat it, and my parents didn’t seek it out.

I’m not sure if it’s just that the tide has changed over the past couple of decades, or it was me moving to New York, but now I’m surrounded by this fascinating (to me) and novel (again, to me) cuisine. Geopolitical quagmires aside, they’ve got some good food over there!

Blood Orange Tabbouleh

Take tabbouleh. Oh sure, I’d heard of it in recent years, but hadn’t tried it until somewhat recently. One of Matt’s foodier relatives made a batch at a family reunion, with tomato, lots of fresh herbs, and couscous as the base. Upon a little (admittedly cursory) research, I learned that tabbouleh originated in Syria and Lebanon, and it’s a grain-based salad with tons of fresh herbs. Some version (like my first one) use couscous while others (the one I’m sharing today) use bulgur wheat as a base. I find both please my palate, but as I’ve gotten more into whole grains lately, I chose a bulgur wheat based tabbouleh to feature on the blog.

And also, it’s February. I mean, you were probably aware of that, but the fact remains, it is February in the northeast United States where I’m shopping and cooking, so as you can imagine – no tomatoes. Instead, we’ll feature what we do have in abundance right now: winter citrus!!!

blood orange tabbouleh

The original recipe I’m adapting here called for grapefruit, a citrus I’ve never been too crazy about, so I decided to sub in blood oranges (while I still can!).

This was crazy delicious and so healthy and clean. And it’s very adaptable – you could definitely use grapefruit if that’s your thing, or feel free to sub in regular navel oranges once the blood oranges disappear for another season (sniff). If you’re a regular tabbouleh consumer, I feel certain you’ll enjoy this version; and if you’re new to this dish, I’d highly encourage giving it a shot!

Blood Orange Tabbouleh

{Two Years Ago: Coffee Rubbed Bacon}

Source: adapted from Carnivore by Michael Symon

Ingredients:
½ cup bulgur wheat
Kosher salt
Grated zest and juice of 3 small regular or Meyer lemons
1 garlic clove, minced
Up to ½ cup extra-virgin olive oil
1 generous cup chopped fresh flat-leaf parsley
½ cup chopped scallions
1 cup chopped fresh cilantro
6 blood oranges, peeled and segmented

Directions:
In a small saucepan, bring 2 cups water to a boil over medium heat. Add the bulgur and cook until the bulgur has absorbed all the water and is slightly tender, 12 to 15 minutes. Start stirring when the water is almost gone, otherwise the bulgur touching the bottom of the pot will stick.
When done, season with ½ tsp kosher salt and set aside.
Meanwhile, add the zest and juice of the lemons to a small bowl. Add the garlic and the olive oil. Whisk to combine and season very lightly with salt. Set aside.
In a large salad bowl, combine the parsley, scallions, cilantro, and blood orange segments. Add the cooked bulgur wheat, then pour just enough dressing to lightly coat everything. Toss gently, coating the entire salad with the dressing, adding more as needed. You may have some dressing leftover though. Taste for seasoning and add salt as needed. Serve and enjoy!

Fried Brussels Sprouts with Pecans and Capers

After three dessert posts in a row (and chili dogs before that!), I feel like I should post some vegetables.  Sure, these were fried vegetables, but they are healthy green veggies nonetheless.  So here they are!

If you were watching food TV a couple of years ago, chances are you probably saw Michael Symon debut these on some television show.  I saw it twice, once on the Rachael Ray Show and another on a Food Network special. And if I can be completely frank with you, I thought they looked a little weird, I think because I’m relatively new to the wonderful world of Brussels sprouts, and no that wasn’t a sarcastic statement. There really is a wonderful world of Brussels sprouts.

I absolutely despised Brussels sprouts as a kid, and it took me awhile to warm up to them.  But now, they are one of my favorite green veggies and I love to eat them all autumn long.  I test drove this recipe thinking it might work for a Thanksgiving side dish, and I’ve concluded that yes, it definitely would! They would be especially terrific for someone like me who does not have a double oven (sigh), because these are done entirely on the stovetop.  You should be warned, however, that these sprouts like to spit daggers when they hit the hot oil, so STAND BACK!

But they are so, so, so good, so worth the mess they create.  The oil curls the outer leaves and softens the core, and then you toss them in that flavorful Mediterranean-inspired vinaigrette with the honey and anchovies and nuts, and it’s just heaven in your mouth.  They taste very light for something deep-fried.  The only change I made was to insert pecans where the original recipe called for walnuts.  And typing that, I just realized I am getting to be a broken record in that respect.  Geez, I always sub in pecans when a recipe calls for walnuts!  Alright, one of these days, I will make a recipe just to leave the walnuts in.

Source: adapted from Live to Cook, by Michael Symon

Ingredients:
Canola oil, for deep-frying
1 garlic clove, minced
4 oil-packed anchovies, patted dry and chopped
1 red fresno chile, stemmed, seeded and minced
1/4 cup red wine vinegar
1 tbs honey
2 scallions, thinly sliced
1/2 cup pecan halves, toasted and coarsely chopped
1/2 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed and quartered lengthwise
1/2 cup loosely packed fresh flat-leaf parsley leaves
2 tbs capers, drained and patted dry
Kosher salt and fresh ground black pepper

Directions:
Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 F.
Make the vinaigrette: in a large bowl, add the garlic, anchovies, chile, vinegar, honey, scallions, pecans, and olive oil. Use a fork to mash up the anchovies, then whisk everything together. Keep the bowl near the stovetop.
Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. Drain on paper towels briefly, then add to the bowl with the vinaigrette.
To the last batch, add the parsley and capers. Give the contents of the pot a stir. When the color of the parsley becomes a deeper shade of green, about 1 minute, remove the contents of the pot with a skimmer and place directly into the bowl of dressing. Toss to coat. Add salt and pepper to taste.