Chili

I've always been leery of chili, mostly from half remembered samples from childhood. But my dad asked for some for his birthday and it came out pretty delicious. Since it's very much like a stew, you can pretty much put whatever you want in there. I like this one because it has a bit of spice, but not so much that you're grabbing for milk.

Ingredients

• 2 pounds lean ground beef
• 1/2 lb bacon
• 1 (46 fluid ounce) can tomato juice
• 1 (29 ounce) can tomato sauce
• 1 1/2 cups chopped onion
• 1/2 cup chopped celery
• 1/4 cup chopped green bell pepper
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 1 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp dried oregano
• 1/2 tsp sugar
• 1/8 tsp ground cayenne pepper
• 2 cups canned red beans, drained and rinsed
• 1/4 cup cornmeal (for thickening)

Directions

1. Cook the bacon and set on a paper towel to cool then dice
2. Brown the ground beef and drain.
3. Add all the ingredients to a large, deep pot.
4. Bring the liquid to a boil then reduce heat and simmer for 1-1/2hrs.

Thoughts:
This recipe is simple, makes a bunch, and tastes better when its reheated. What's there not to like? Also, it's not mentioned, but cornbread as a side is implied.

Next Time:

• Maybe add some ground sausage instead of some of the ground beef?
• Try some different volumes of veggies?

Grilled Roast Tri-tip

While the marinade was definitely a challenge, this turned out really great. The potatoes make for a great pair. I think with a buttered roll, this meal would have been perfect. It is REALLY important to make sure you have all of the marinade ingredients ready to go when you are making it though.

Ingredients

• 1/4 cup plus 2 Tablespoons sugar
• 1/2 cup water
• 2 Tablespoons salt
• 1 Tablespoon ground black pepper
• 1 Tablespoon onion salt or garlic salt
• 2 Tablespoons parsley flakes
• 1/4 cup malt vinegar
• 1/4 cup soy sauce
• 1 Tablespoon fish sauce
• 2 Tablespoons garlic - minced (4-5 big cloves)
• A nice piece of trip-tip, anywhere from 1.5 to 4 lbs.
  

Directions

Marinade:

1. In a small bowl, combine the spices. 
2. In another bowl combine the liquids.
3. In a saucepan, mix together 1/4 cup of the sugar and 1/4 cup of the water and bring to a boil, stirring all the while. 
4. When the sugar gets a dark color, quickly add the spices and stir.
5. Bring back to a boil for a minute, and then add the liquids. 
6. Mix well and taste. If you feel like it needs more "balance," add a little more salt. 
7. Add the garlic and the 2 tablespoons of sugar. 
8. Bring back to a boil, stirring, until the sugar dissolves. 
9. Let cool. 
10. Place the tri-tip roast in a shallow baking dish or a Ziploc bag and pour the cooled marinade over. 
11. Place in fridge and let marinade for a hour or overnight.

Tri-Tip:

1. Let the tri-tip sit at room temperature for at least 30min before cooking.
2. Pre-heat grill to medium-high. If not making the potatoes, preheat oven to 425.
3. Place roast on the grill, and let cook for 3 minutes
4. Turn to make grill hatch marks and cook for another 4 minutes.
5. Flip roast and repeat 3 & 4 pattern.
6. Pull tri-tip off of grill and place into oven. Cook until internal temp is 125. Roughly 30-40min.
7. Place on cutting board and let sit for 10 minutes.
8. Cut up and serve.

Thoughts:
The roast came out really delicious. The char on the outside from the grill was delicious. The main thing I learned was that the marinade's first few steps can break into disaster really fast. If you don't keep stirring and then add in the collected ingredients really quickly, your sugar will burn very very fast and then you have to start over.

I definitely plan on making this again.

Next Time:

• Maybe a little more salt in the marinade.
• Marinade overnight.
• Start roast earlier, since it takes a while in the oven.

Rosemary Baked Potatoes

Super simple, skin on, bite sized baked potatoes. These things are little flavor explosions when you bite into them. I will definitely make them again

Ingredients

• 8 small, thin-skinned potatoes - washed and quartered
• 1 Tablespoon extra-virgin olive oil
• 1 Tablespoon rosemary - chopped
• 1 teaspoons kosher salt

Directions

1. Pre-heat oven to 425-degrees.
2. Line a baking sheet with aluminum foil and spray with non-stick coating.
3. In a large bowl, toss the potatoes, olive oil, rosemary, and salt. 
4. Spread the potatoes out on the baking sheet.
5. Bake for 45-50 minutes until the potatoes are deeply golden, stirring occasionally to prevent sticking.

Thoughts:
The potatoes came out really delicious. Plus, the fact that they bake at 425, makes them a great companion for the tri-tip roast. I will definitely be making these again.

Next Time:

• Future Edit - I dropped the salt from 2 teaspoons to 1 teaspoon and the potatoes turn out much better now.

Pernil

That's not the most flattering photo, but I was busy working and didn't have time to make it pretty. The main lesson to learn from this recipeis : if the ingredients list sounds weird, listen to your instincts. I was inspired to make this Puerto Rican dish by an internet post and I am glad I tried it. This is definitely a weekend thing though, 3 hours minimum marinade time plus 3hrs of cooking time definitely requires some free time.

Ingredients

• 1 boneless pork shoulder (about 4 pounds), skin on
• 4 garlic cloves, smashed
• 1 handful fresh oregano
• 4 teaspoons Kosher salt (1 teaspoon for every pound of meat)
• 1 tablespoon coarsely ground black pepper
• 3 tablespoons vegetable oil
• 2 tablespoons white wine vinegar

Directions

1. Take the pork,  and using a sharp knife, score the surface of the meat with small slits, occasionally twisting to make slightly bigger holes.
2. Mash the garlic, oregano, salt, and pepper into a paste on a cutting board with the flat side of a knife or a mortar and pestle (M&P is the superior way to do this if you have one)
3. Place the paste in a bowl and stir in the oil and vinegar. 
4. Rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.
5. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
6. Allow the meat to sit at room temperature for 30 minutes before cooking and preheat the oven to 350 degrees F.
7. Roast the pork for about 3 hours, uncovered, until the skin is crispy-brown and the interior is 165.
8. Let the meat rest on a cutting board for 10 minutes before slicing.
   
   
   
   

Thoughts:
This is not complex, the original recipe called for tablespoons instead of teaspoons of salt though, which made the whole outside of the roast too salty to eat. This was rectified by sprinkling a bit of sugar on the meat and that killed off the extra saltiness fortunately though. I also didn't have a skin-on roast, skinless worked just fine though.

One thing worth mentioning though, this is a lot of meat, so unless you are serving a lot of people, you will have extra meat. If you shred the meat, this makes an excellent sandwich. I enjoyed that very much and am looking forward to more.

Next Time:

• Use above amounts of salt.
• Maybe try some fancy side dishes?
• Cook slightly shorter than 3hrs to just get interior to 165 as opposed to 170.

Cinnamon Lamb Stew

I've never cooked lamb before, but felt I should try. This recipe also fulfills my desire to incorporate cinnamon into more dishes other than deserts, so it was win-win. Plus, stews are really easy to make and it's almost impossible to overcook a stew. It tasted really good, it's a much sweeter stew than the beef one I've made before.

Ingredients

• 2 pounds boneless lamb stew meat - cubed
• 1 teaspoon black pepper
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 2 tablespoons olive oil
• 6 cloves garlic - minced
• 1 onion - diced
• 2 carrots - diced
• 2 celery stalks - diced
• 5-6 baby potatoes
• 1 28oz can diced tomatoes
• 1 cup red wine
• 1 bay leaf
  

Directions

1. Place the lamb in a bowl or baking dish and toss with cinnamon, salt, pepper and nutmeg. Cover and place in refrigerator for up to 24 hours, or cook immediately.
2. In a heavy saucepan or Dutch oven, sauté the pieces of lamb in the oil. Meat should be browned on all sides.
3. When all of the meat is browned, add the garlic, carrots, celery, potato, and onion, and cook for about five minutes, stirring, until vegetables start to soften . 
4. Add tomatoes, wine and bay leaf. 
5. When mixture begins to bubble, reduce heat to low and cover. 
6. Cook for 2 hours, stirring occasionally or until meat falls apart when squeezed. 
7. Serve with toasted hard rolls (10min at 350 degrees in the oven)

Thoughts:
This is a stew, so like I said, it is easy. I added the potatoes to the recipe and during the process, I added about 1/2 a cup of water about half way through, since the liquid had really cooked down. The recipe also said you could use either red or white wine, but I can't imagine making this with a white.

The recipe originally called to be served over couscous, but I couldn't be bothered to make it, and I like my stews in a bowl. I contemplated adding some flour to the mix at the end to thicken things up, but I decided against it and I think that was a good choice.

Next Time:

• Add 1-2 cups of water while the stew is cooking to produce more broth. (Don't if serving over couscous)
• Add a 1/4-1/2 teaspoon of red pepper to add a little kick.
• Maybe add peas at the end to provide some color
• Maybe swap the nutmeg for allspice
• Buy actual stew meat as opposed to lamb on the bone and cutting the meat out.

Chicken Cacciatore

I've made this a couple times, it's another recipe from cooking class. I forgot to take a picture until I was putting stuff away, so this is what I've got. It's an impressive recipe, so much flavor for a pretty easy cooking method

Serves: 6

Ingredients

• 6 skin-on chicken breasts
• flour as needed
• Salt & pepper to taste
• 1 Tablespoon extra virgin olive oil
• 1 cup white onion - diced
• 1 red, yellow, or orange bell pepper - seeded and cut into thin strips
• 3 garlic cloves - minced
• 1/2 cup dry white wine
• 1 28oz can Italian plum tomatoes - shredded with their own juice
• 1 Tablespoon fresh rosemary - chopped
• 1 1/2 dried oregano

Directions

1. Wash the chicken in cold water and pat dry with a paper towel.
2. Season chicken breast with salt and pepper and then dredge in flour.
3. Heat oil in a large skillet to a simmer and brown floured chicken until golden brown on both sides.
4. Remove chicken breasts from pan after browning (do not cook all the way through) and put them to the side
5. In the same pan, add more oil if necessary, then add the onion and pepper.
6. Cook onion and pepper, stirring occasionally, until soft.
7. Add garlic and continue to cook for 2 more minutes.
8. Add wine to the pan, allowing it to simmer and reduce by half.
9. Add tomatoes, rosemary, and oregano to the pan and reduce to a simmer.
10. Place chicken back into the pan and cover, until it is cooked all the way through, about 15min.

Thoughts:
I like this recipe. It is pretty impressive for more prep work than actual cooking work. Mostly you just sit there and watch it. Something key to have when browning the chicken is an oil catching screen. It keeps oil from going everywhere and making a huge mess. Something you can do is add more peppers if you like, to add more a color variety. I like to change the peppers up, since they all come out tasting the same anyway.

Roasted Herb Pork Tenderloin with Sage Pan Sauce

This is one of my fancy recipes from cooking class. I typically don't like pork, since my childhood was filled with bland, flavorless boot-leather passed off as pork chops, but this recipe is none of those things. It has amazing flavor and is very tender if you don't overcook it.

Ingredients

Roast: 

• 1 lb pork tenderloin - trimmed

Herb Rub:

• 2 Tablespoons fresh thyme - chopped
• 1 Tablespoon fresh rosemary - chopped
• 1 Tablespoon fresh sage
• 1 teaspoon ground coriander
• 2 cloves garlic, minced
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 Tablespoons olive oil

Sauce:

• 1 clove of garlic - minced
• 1/2 cup dry white wine
• 1/2 cup chicken or beef stock
• 2 teaspoons sage

Directions

Roast:

1. Mix the herb rub together in a bowl.
2. Coat the tenderloin generously with the herb rub and olive oil and marinate for 30minutes at room temperature or overnight in the fridge.
3. Preheat over to 350 degrees.
4. Heat a large, dry skillet over high heat.
5. Sear the pork for a few minutes on all sides until browned.
6. Place in a roasting pan and roast until cooked throughout, about 15-20 minutes, when the internal temp is 155 degrees at the thickest part, it is done.
7. Remove from over and allow to rest for 5 minutes

Sauce

1. Retain 1 Tablespoon of fat from the roasting pan, along with any meat juices (from when you cut the roast)
2. Sauté the garlic in the juice over medium heat until tender
3. Add the remaining ingredients, scraping out any browned bits
4. Bring the sauce to a boil and reduce over high heat until thickened.

Thoughts:
These recipes make some really good food, and I've made this roast a couple times now and every time it comes out really great. It's one of those fairly simple recipes you can pull out and impress people since the hardest "work" is chopping all those herbs.

This goes really great with sautéed apples and another side, such as green beans.

Sautéed Apples

This is another recipe from cooking class. It is really simple and makes a good compliment to pork dishes, since apples and pork always go hand in hand.

Ingredients

• 4-5 Granny Smith apples, peeled and sliced
• 2 Tablespoons butter
• 2 Tablespoons sugar

Directions

1. Peel and slice the apples into uniform thin slices.
2. Put the apples into large enough bowl and pour in the sugar
3. Toss the apples with the sugar
4. Heat butter on medium heat over a saute pan.
5. Cook the apples in the butter over high heat until the sugar caramelizes and the apples are tender - roughly 7-10minutes, depending on how many apples you have.

Thoughts:
These apples are quick and simple. This last time I made them, I added in some cinnamon to the apples when the apples were about 80% done. Apparently either cinnamon either burns quickly or exacerbates the effect of heat on apples because the apples went to completely done in a matter of seconds and some pieces burned. The non-burned ones tasted great, so I'm not sure if my course of action for next time should be either to do the cinnamon with the sugar in the beginning or wait until the apples are done cooking. We shall see.

Green Beans

So this is one of the fancy recipes that I learned in cooking class. It isn't too complex; the trick is to keep the garlic and shallots from burning when the beans are cooking, since that makes everything taste bitter.

Ingredients

• 2 Tablespoons butter
• 3 shallots - sliced
• 2 cloves of garlic - minced
• 1 Tablespoon thyme, chopped
• 1 1/2 pound green beans - trimmed
• 1/4 cup chicken stock
• Salt & pepper to taste

Directions

1. Place the butter into a large skillet and heat until melted and foamy.
2. Add the shallots and garlic and cook until lightly golden brown (Do not over cook, they will burn in the next part if you do)
3. Add the thyme and green beans and toss to cover with butter.
4. Add the stock and cover
5. Cook over medium-high heat for 4-6minutes until the beans are tender.
6. Season with salt and pepper

Thoughts:
This is a pretty good recipe, like I said above, the main thing to keep in mind is to not let the garlic burn. You need to make sure the skillet is large enough otherwise it will take a while to get the beans tender since they will be piled on each other and then the garlic/shallots will burn. My photo above is an example of too small a pan.

Beef Stew

So this is the Beef Stew that my mother always made when I was growing up. It's one of my favorite cold time foods, but since it makes a lot, it is great to make and then eat all week. The one thing I have not yet mastered is eating it without burning my tongue. You would think eventually I would learn. Mais non.

Serves: 5-6 people from one pot. Depends on how much you put in.

Ingredients

• 1-2 lbs of beef chunks (trim off fat and make them roughly the same size)
• 1 1/2 cups of flour
• Salt
• Pepper
• Olive oil
• 1-2 cloves of garlic (Or garlic powder for the lazy) - Mince
• 3 small onions (Or 2 larger ones) - Dice
• 2 Tbs Worcestershire sauce
• 3 cups water
• 3-4 beef bouillon cubes
• Dash of allspice or cloves
• 1 large carrot - Peel and cube
• 1 small turnip - Peel and cube
• 2 small potatoes - Peel and cube
• Frozen peas

Directions

1. Put the flour, salt, and pepper onto a dinner sized plate
2. Roll the beef chunks into the flour mixture. Save the extra flour mix.
3. In a large pot, heat the oil on high heat and drop in the beef chunks and brown them on all sides. Add oil as needed.
4. After all the beef is in, put in the onions and garlic and the Worcestershire sauce. Make sure this stuff doesn't burn and stick to the pot.
5. When all the above is brown, add the water, bouillon cubes, and allspice/cloves.
6. Lower the heat to very low, leaving everything at a simmer, and cover. Let everything cook for an hour, stirring every 15-20 minutes.
7. After an hour, or when the meat starts to be tender, add the carrot, potatoes, and turnip cubes. If necessary, add a little water. Everything should be thin like soup.
8. Let the vegetables cook 25-30min, stirring once or twice.
9. Once everything is soft and cooked, add in some of the remaining flour a little bit at a time. Very small additions make everything MUCH easier to mix in. Keep adding flour until you get the desired thickness for the stew.
10. 5 minutes before everything is ready, throw in the frozen peas. They don't need long.

Best served with a hard bread, such as a Chicago hard roll (350 for 10minutes will put them at optimum crunchy outside and soft inside). Optional to wait for dish to cool before you consume, but not burning off your taste buds adds to the experience, so I've heard.

Overall, this whole process can take up to two hours, depending on how fast everything gets soft. Since this is a stew, you could add more or change the vegetables or add some new spices, and things won't really change. Everything should be just roughly the same size to aid cooking evenness.