Wendy’s Chili

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This is cribbed with tweaks from an article on TSR.

  • 2 lbs ground beef 85%, browned and drained
  • 1 (29 ounce) can tomato sauce
  • 1 (29 ounce) can kidney beans (with liquid)
  • 1 (29 ounce) can pinto beans (with liquid)
  • 1 cup diced onion (1 medium onion)
  • 1 cup diced poblano pepper, 1 pepper (substitute 7oz can chopped green chiles)
  • ¾ cup diced celery (3 stalks)
  • ¼ cup crushed garlic (6 cloves)
  • 3 medium tomatoes, chopped or (substitute 29oz can chopped tomato)
  • 2 -3 teaspoons cumin powder
  • 2 tablespoons chili powder
  • 2 teaspoons ground oregano
  • 1½ teaspoons black pepper
  • 1 teaspoons chipotle pepper powder
  • ½ teaspoon cayenne pepper powder
  • 2 cups water (substitute 2 cups tomato juice, omitting salt)
  • 2 teaspoons salt

Brown ground beef in a large skillet and drain. Combine olive oil, onion, garlic, poblano pepper and celery and black pepper in a large pot or dutch oven. Sauté over medium heat until aromatic, about 4 minutes. Combine remaining ingredients and simmer uncovered 1½ to 2 hours, stirring occasionally until liquid is reduced. Serves 12.

Pickled eggs: Variations

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Trying some pickled eggs today.  Being lazy, I used store bought hard boiled eggs, because I hate peeling them.  

First, sanitize a wide mouth, quart sized canning jar. Place the open jar and lid in a large pot and boil at least 5 minutes.  Remove and empty the jar, and fill with hard boiled eggs. All 12 eggs should fit easily in the jar with plenty of room for brine. Set aside.

Next, I whipped up a quick brine. 

  • 1 cup water
  • ½ cup white vinegar
  • ½ cup cider vinegar
  • Scant ¼ cup kosher salt (I would use less next time, maybe half)
  • 1 tsp Himilayan pink salt
  • 2 tbsp crushed garlic
  • 1 tsp dill seed
  • 1 tsp yellow mustard seed
  • 1 tsp celery seed
  • 1 tsp coriander seed
  • 1 tsp black pepper corn
  • ½ tsp crushed red pepper flakes

Combine the brine ingredients in a small saucepan and simmer 5 minutes. Pour over eggs packed in the sanitized quart jar. Seal the jar and allow to cool. You may process the jar by boiling for 5 minutes of you plan to keep the eggs for more than a couple weeks. Refrigerate for 48 hours or up to 3 weeks. Flavor will improve with time.

Pork Chop Sauerbraten

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Who doesn’t love sour pork?

Ingredients

1 4-5 lb pork roast
2 med onions thinly sliced
2 Cups vinegar
2 TBS brown sugar
1/4 tsp pepper
1 clove minced garlic
6 whole cloves (1/4 tsp ground cloves)
2 bay leaves
2 Cups water.
leaves of 3-4 stalks of celery
flour
12 old fashioned gingersnaps – Ground

Directions

Roll or dust roast with flour; brown in shortening and place in crock pot, top with onion slices, garlic cloves bay leaves and celery leaves

Bring vinegar, brown sugar, salt, pepper and 2 Cups water to a boil. pour over pork roast and cook on low for 6 hours.

Remove pork from crock pot, strain so that you only have the liquid and bring the liquid to boil in a med to large sauce pan over med-hi heat. Cook down about 1/3 add ground ginger snaps and whisk until it is a desired thickness. (how thick do you like your gravy?) Shred or cut meat and serve the gravy on the side

No Man’s Land

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imageWhat better drink to order in Old Chicago than the World War I favorite, the No Man’s Land?  Made with bourbon, grenadine, lemon and bitters as a traditional daiquiri, this was a popular favorite among American service men along Western Front.

Amanda C. made this one with dubious but attentive care at the Aloft bar at Chicago O’Hare using Knob Creek 100 Kentucky Bourbon, just like the old Dough Boys used to drink. An authentic drink from bygone days, in an old town that gave much during the Great War.

Ingredients

  • 3 oz bourbon or rye
  • 1 oz grenadine
  • 1/2 oz lemon juice
  • bitters to taste

Shake over ice and serve in a cocktail or rocks glass.

Vanilla Chai Mead

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Concept recipe. I never made this, so it’s open sourced now.  OR, more properly sourced from somewhere else.  Have at it, give feedback on modifications and tweaks.

Vanilla Chai

Recipe Type: All Grain
Yeast: Lalvin 71b
Batch Size (Gallons): 5
Original Gravity: 1.132
Final Gravity: 1.044
Boiling Time (Minutes): 1
Color: golden
Primary Fermentation (# of Days & Temp): 14
Additional Fermentation: 90
Secondary Fermentation (# of Days & Temp): 30
Tasting Notes: need to drop honey and clove content, but very good

Ingredients

  • 14 lbs. Honey
  • 4 Gal Water
  • 1 tbsp Ginger
  • 2 Cinnamon Sticks
  • 2 tsp Cardamom
  • 2 Cloves
  • 2 tsp Nutmeg
  • 1 tsp Allspice
  • 2 Vanilla bean cut ½
  • 1 pk. Lalvin 71b Yeast
  • 5 tsp Yeast Nutrients
  • 2 tsp Yeast energizer

Process:

  • Heat 1 Gal. water to 110°F and remove ½ coffee mug for yeast starter.
  • Bring water to boil.
  • Remove from heat
  • Add honey, Nutrients, Energizer, and Spices
  • Let sit for 25 min.
  • Start Yeast
  • Remainder of water chilled in P.F.
  • Pour Must in P.F.
  • Add yeast
  • Stir Vigorously for 2 min.
  • Seal lid and attach airloc
  • Rack when airlock stops.\
  • Rack once/month until clear
  • Bottle, age or drink or both

Jimmy Dean copycat

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Original recipe from TSR: http://www.food.com/recipe/tsr-version-of-jimmy-dean-pork-breakfast-sausage-by-todd-wilbur-250325

INGREDIENTS

Sage

  • 16 ounces ground pork
  • 1 teaspoon salt No salt added if using Italian sausage
  • 1⁄2 teaspoon dried parsley
  • 1⁄4 teaspoon rubbed sage (or more)
  • 1⁄4 teaspoon fresh coarse ground black pepper
  • 1⁄4 teaspoon dried thyme (or more)
  • 1⁄4 teaspoon crushed red pepper flakes (optional)
  • 1⁄4 teaspoon coriander
  • 1⁄4 teaspoon MSG (such as Accent flavor enhancer)

Hot

  • 16 ounces ground pork
  • 1 teaspoon salt
  • 1⁄2 teaspoon cayenne pepper (or more)
  • 1⁄4 teaspoon rubbed sage
  • 1⁄4 teaspoon fresh coarse ground black pepper
  • 1⁄4 teaspoon crushed red pepper flakes (or more)
  • 1⁄4 teaspoon coriander
  • 1⁄4 teaspoon msg (such as Accent)

Maple

  • 16 ounces ground pork
  • 3 tablespoons maple syrup
  • 1 teaspoon salt
  • 1⁄2 teaspoon msg (such as Accent)
  • 1⁄4 teaspoon coriander

DIRECTIONS

Combine all ingredients for the flavor of your choice in a medium bowl.Form the sausage into patties and cook in a skillet over medium heat until brown.

Orange Double Chocolate Stout

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I sampled DuClaw’s Continuum #1: Blood Orange Gypsy recently.  While I liked the orange character, the rest of the beer let me wanting something different.  I’ve been looking to play with orange peel, orange zest, candied orange peel or even marmalade in a recipe lately.  In my research on orange additives for different styles, I came across an interesting Orange Double Chocolate Stout recipe posted to HBT a few years ago.  Not exactly what I was looking for, but it seems interesting enough to try.  I’ll at least learn a few things about orange additives in the process.

KinkOtheCarp’s Orange Double Chocolate Christmas Stout

For a 5-gallon batch

Ingredients

  • 7lb Light DME
  • 1lb Chocolate Malt
  • 1lb Crystal 120-150L
  • .5lb Malted Barley
  • .5lb Brown Sugar
  • 4oz lactose

Schedule

  • 60minutes – 2 oz chocolate
  • 60minutes – 1oz Challenger
  • 30minutes – 2 oz chocolate
  • 30minutes – .5oz Amarillo
  • 30minutes – .5oz Ahtanum
  • 0minutes – 4oz chocolate
  • 0minutes – 4oz lactose
  • 0minutes – 8oz brown sugar

Primary

  • 2 oranges pureed (everything including peels)
  • 4 oz chocolate

Secondary

  • 2 oranges pureed
  • 4oz Cold Brewed Chocolate Expresso
  • 2oz Oak Chips soaked in Grand Marnier (who woulda thought?)

Yeast: WY1214 Belgium Abbey

Source: http://www.homebrewtalk.com/f12/tried-true-orange-double-chocolate-stout-x-mas-139912/