Super Easy Swedish Meatballs!

Costco's frozen meatballs
2 cans of cream of mushroom soup
2 cans of French onion soup
adobo seasoning to taste
black pepper

heat on low for at least four hours.

2014 CHILI

2014 winter version

YIELDS 26 qts

4 yellow onions (big)

2 white onions (big)

3 bulbs garlic

2 cans roasted tomatoes

1- 102oz  can tomato sauce

1- 102oz can tomato diced

6 bay leaves

1 qt beef broth

2 small cans tomato paste

6:00pm

split into one of the two pots

2 packs Scimeca's hot sausage (sub w/ chorizo going forward)

6-7lbs Hambuger

7:00pm

add in each

1 tsp cayenne

1 tsp chili powder

7:30pm 

Add to each

1 tsp chili powder

7:40pm

Add to each

1/2 cup Stone Smoked Porter

7:40

add to sausage batch

1/4 cup Deschutes Black Butte Anniversary 25

8:40

Spicy version

add 

1-2 cups of roasted hatch chilis from whole foods (previously sealed)

3 jalapeno

2 baby habanero

1 small can chipotles in adobo sauce

(all pureed)

2016 EDIT

1 x Smoked Pork loin, sous vide for 1 hour at 137° then smoke over coals and applewood for 4 hrs, shred and chunk, add to chili

*next time, smoke first and then sous vide if desired to bring to safe temp. The sous vide was also employed this time to assist the a slow thaw for the frozen loin at a last minute push to increase meat volume for the party.

http://www.seriouseats.com/recipes/2015/01/chili-puree-replace-chili-powder-recipe.html

inspired by: INTERNATIONAL CHILI COOKOFF - DOG BREATH CHILI

"Partridge in a Pear Tree"

1.5 Citadel Gin

.5 Ginger Syrup

.5 lemon juice

.75 Pear liqueur 

10 black peppercorns

Muddle pepper and ginger add lemon juice, gin and pear. Shake vigorously double strain into flute and float sparking rosè on top. Voilà

Thanks Courtney C.

Coriander Chicken Paella

For those of you that wanted the Coriander Chicken Paella recipe, here you go!!

Coriander Chicken Paella

1 tablespoon of coriander seeds, crushed
8 chicken thighs
Kosher salt and freshly ground black pepper
Extra virgin olive oil
1 onion, finely minced
1-inch piece of fresh ginger, peeled and chopped
1 bay leaf
2 cups basmati rice
Grated zest of 1 lemon
1 1/2 cups chicken broth
1 1/2 cups coconut milk
1 cup frozen peas and pearl onions
Mint leaves for garnish
Lemon wedges for garnish

Preheat the oven to 400.
Crush the coriander seeds with a mortar and pestle, or under a cheesecloth, with a rolling pin.
Wash chicken breasts and pat dry. Season with coriander, salt and pepper–pressing into sides of chicken. Heat 2 tbsp of olive oil in a dutch oven over medium-high heat.
Lay the chicken thighs in oil and cook for 3-5 minutes on each side, until golden brown. Remove chicken from the pan.
Reduce heat to medium and add a tablespoon of olive oil.
Add onion, ginger, and bay leaf and cook, stirring, for 3-5 minutes until the onion is soft.
Add rice and season well with salt and pepper. Stir for a minute or two until the rice is well-coated with oil. Stir in lemon zest.
Add coconut milk and chicken broth, stir and to a simmer.
Return chicken to pan. Top with the peas and onions.
Bake uncovered until the rice is tender and the chicken is cooked through, about 30 minutes. Let sit five minutes, garnish with a few mint leaves and lemon wedges, and serve!

Enjoy!

(Thank you for sharing Gay!)
2014.11.15