RECIPE: MARTIE'S FIRE ROASTED CHIPOTLE CHILI

Martie Duncan September 3, 2014

This deliciously smoky chili is simple to make for a huge crowd and your slow cooker does all of the work for you. Make this for your first tailgate party and your friends will want you to make it every game day!

MARTIE'S FIRE ROASTED CHIPOTLE CHILI

Difficulty: Easy

Prep Time: 15 minutes Cook Time: 4 up to 8 hours

INGREDIENTS

2 pounds ground beef

1 large yellow onion, chopped

1 bottle of your favorite beer

2-28 ounce cans fire-roasted tomatoes, crushed (or whir canned whole tomatoes in the food processor for a few seconds)

2-15 ounce cans black beans, drained and rinsed

1 small can sliced Jalapeno peppers, drained and diced very fine (be careful to wash your hands!)

2 cups fresh tomato salsa (find it at most stores or make your own recipe)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon chipotle powder (find it in the spice aisle; add a bit more if you like that smoky heat)

1 teaspoon black pepper

1 tablespoon kosher salt

DIRECTIONS:

Brown the ground beef and onion in a skillet (or use your slow cooker if you have one that browns) until the beef is quite brown and the onions are softened. Drain off the liquid. Return to the heat and pour the beer over the mixture to deglaze the pan. Pour that mixture into your crock-pot. Add the remaining ingredients. Cover and cook on your lowest setting for 4 hours for the flavors to develop. Check the salt and seasonings before serving.

Serve with condiments: Sour cream, grated cheese, sliced jalapenos, green onion, hot sauce, or any of your favorite chili toppings.

Yield: 18-(6 ounce) servings or almost 1 gallon of chili

EASY PARTY THEME: HOST A CHILI COOKOFF!

Martie Duncan June 13, 2014

Are you ready for some football? Get the whole gang together and host a chili cook-off!

Bring a “throwdown” to your tailgate or your kitchen as the competition heats up when guests battle for first place with their best chili recipes. You might even make it an annual event with a "traveling" award that goes from winner to winner each year.

One of the easiest parties to host for every occasion from game day to neighborhood get-togethers... a chili cook off can become an annual event with big bragging rights on the line!

THE HOW-TO: Send out invitations or call your guests to issue the “cook-off” challenge.

Your guests should bring their best chili concoction in a crock pot or slow cooker. Iinclude printed copies of the recipe to share with other guests, if desired.

When the guests turn in the chili, number or name it for voting and make up a ballot. Ask everyone to taste and vote for their favorite. Award prizes for first, second, and third place.

Decorations for can be as simple as football themed plates and napkins. Instead of flowers, get a simple flowering plant at the grocery. Set out bowls, serving spoons, lots of napkins, and have kitchen wipes on hand for drips and spills.
Have other munchies to have on hand for snacking.
Use bowls and trays for snacks instead of their original packaging.
Pass snacks for guests glued to the game.

Make up ballots and award prizes. If it is an annual event, create a trophy that can be passed down from year to year.

Make a condiment station with different types of crackers, Fritos, grated chesses, sour cream, chopped scallions and peppers, chopped onion, Tabasco or other hot sauces, etc.

Set up a condiment station with hot sauces, crackers, and other toppings.

Ham Delights are one of those recipes I've been making for 20+ years and still get requests for all the time. People never get tired of them!

Find a good spot to set up the bar; make sure it is away from the food to avoid congestion. Bloody Marys are a good choice for this party. Ice down some beer or wine and your bar is set.

RECIPE: WHITE CHOCOLATE ALMOND BREAD PUDDING

Martie Duncan June 12, 2014

One of my favorite flavor combinations; white chocolate and almond pair so well together. You can substitute chocolate and pecans or any flavors you like with this custard. The key to decadent bread pudding is to make sure the bread is suspended in the custard and to bake it in a covered water bath so that it helps keep the pudding moist.

WHITE CHOCOLATE ALMOND BREAD PUDDING

INGREDIENTS

8 eggs, beaten

1 cup dark brown sugar

1 ¼ cups granulated sugar

4 cups heavy cream

1 ½ pounds bread cubed and lightly toasted

1 cup (8 ounces) white chocolate, chopped

Pinch kosher salt

1 tablespoon vanilla

½ teaspoon Amaretto or almond extract

1tablespoon ground cinnamon

Pinch nutmeg

1 ½ cups sliced toasted almonds

INSTRUCTIONS

For the custard: Mix all together except the almonds. Push the cubed bread down into the mixture. It should be light on bread, heavy on custard. Let it sit as long as possible before you bake; even overnight is okay. Before baking, pull a piece of the bread apart to see if it is soaked through.

To Assemble: Use heatproof ramekins. The bread should be suspended in the custard, not dry. Start with a layer of nuts on the bottom. Using your hand, pick up the bread from the custard and add that next. Continue to layer the nuts and bread and pour custard over the top, filling about ¾ full.

To bake: Preheat oven to 300 degrees F. Use a water bath to cook the puddings so they don’t dry out. Fill a pitcher with warm water. Put the ramekins in pan with high sides. Fill the pan ½ full with the warm water but take care not to get water into the ramekins.

Cover the pan with 3 layers of plastic wrap. Don’t use foil. You need to be able to see the ramekins. If you lift it, you will remove the steam. Bake at 300 for 30-35 minutes.

Serve warm. Pour over some heavy cream flavored with a bit of Amaretto if you want or shave some white chocolate over the top. Delicious.