Tags Serve Hot

WildCheff’s Patriot Chili

WildCheff’s Patriot Chili

Meal type Entrée
Misc Serve Hot
By author Chef Denny Corriveau

Ingredients

  • 2lb ground buffalo
  • 1 red bell pepper, diced (bite size for all peppers)
  • 3 Poblano peppers, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 Large sweet onion, diced
  • 1 can B&M baked kidney beans (remove salt pork)
  • 2- 8 oz cans of roasted tomatoes
  • 1- 8 oz can of tomato sauce
  • 1-2 can water
  • 1/3 cup WildCheff Tex Mex Blend
  • 1 tablespoon WildCheff Cumin
  • 2 teaspoons WildCheff Smoky Paprika Chile Blend
  • 4 tablespoons olive oil
  • WildCheff Cherrywood Smoked Sea Salt, to taste

Directions

Coat a large sauté pan with olive oil and heat pan up over medium high heat.
Add burger to pan. Season the meat with sea salt and a small amount of WC Tex Mex Blend. Chop as you cook so that burger cooks, but stays a bit chunky (you don’t want the burger to be minced). When burger is 3/4 cooked through, remove it from pan and add the meat and all the cooking juices to a large pot.
Add 3-4 tablespoons of olive oil to pan, and then add peppers and onion and sauté. Season veggies with WC Smoky Paprika Blend and WC Cumin, stir frequently until veggies are cooked, but still a little bit crunchy (not soggy and overcooked). Now add the veggies and juices to the large pot over the burger.
Add kidney beans, roasted tomatoes, tomato sauce, Tex Mex Blend, WC Cherrywood Sea Salt and water to pot, and then stir all ingredients to check for thickness of your chili. Add more water if needed, but you do not the chili to be too watery.
Heat up chili over medium high heat until it boils and then reduce and simmer for 15-20 minutes. Make a small slurry with either 1 tablespoon of flour or Mexican Masa flour and equal part of warm water. Place it into a cup and whisk it with a fork until it is mixed, and then add it into the chili and stir in until well incorporated. Cook for another 5-7 minutes and this will thicken up the chili.
Serve by placing chili in bowls, sprinkling some non-seasoned Mexican cheese over the top, then a dollop of guacamole or sour cream that has been infused with fresh squeezed lime juice. I also like to sprinkle some fresh chopped cilantro over the top too.
Areeeeba!!!!
Note: You can make the chili with 1/4 cup of the Tex/Mex for milder version, but I find that 1/3 cup gives it a slight kick so you know that the heat is there, but it is not a blow your head-off level. Many people have commented that they like the 1/3 cup that I recommend.

Pasta e fagioli

Pasta e fagioli

Meal type Entrée, Lunch, Main Dish, Soup
Misc Serve Hot
Region Italian
By author Christopher Rovezzi

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 carrot, peeled and medium diced
  • 2 celery stalks, medium diced
  • 1 Small zucchini, medium diced
  • 1 Small yellow squash medium diced
  • 2 cloves garlic minced
  • Salt
  • Freshly-ground black pepper
  • 2 cups cannellini beans OR chick peas
  • 2 tablespoons chopped fresh herbs like Italian parsley, rosemary, thyme, basil
  • 1 can (28 ounces) diced tomatoes or whole peeled plum (roughly crushed between your fingers!)
  • 6 cups vegetable or chicken stock
  • 2 cups small pasta (like ditalini), pre-co
  • Grated Romano or Parmigiano-Reggiano cheese to garnish

Directions

1. Heat oil in a Dutch oven or heavy bottomed pot over medium heat.
2. Add onion, carrot, celery, zucchini, squash,and garlic, season with salt and pepper. Stir to coat with oil and cook until tender, about 8 minutes.
3. Stir in herbs, tomatoes, and stock.
4. Bring soup to a boil, then reduce heat and simmer uncovered for 30 minutes, adding cannellini beans OR chick peas in last 10 minutes of cooking. Taste and season with grated cheese…salt and pepper, as desired.

Sweet Potato & Corn Chowder

Sweet Potato & Corn Chowder

Serves 4-8
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
Misc Serve Hot
By author Julie Grady Thomas

Ingredients

  • 1 sweet potato, peeled and diced (8-10 ounces)
  • 6oz corn, fresh (frozen is okay, too!)
  • 1 Large onion, diced
  • 20fl oz water
  • 2oz butter, unsalted
  • 2oz all purpose flour
  • 6oz heavy cream
  • 6fl oz whole milk
  • 1 ½ teaspoon dried sage
  • ¼ teaspoon nutmeg, grated
  • 1 tablespoon apple cider vinegar
  • 1-2 dash Tabasco sauce
  • 2 teaspoons salt, or to taste
  • 1 tablespoon canola oil

Note

Yields approximately 1.5 quarts

Directions

1. Heat canola oil over medium heat, add the onion and cook until translucent.
2. Add the sweet potato, corn, water and heavy cream. Bring to a boil. Reduce to a simmer and cook until the sweet potatoes are tender (10-15 minutes).
3. Meanwhile, in a separate pan, begin to melt the butter over medium heat to make the roux. Cook until the butter begins to brown, add the sage and stir, and then add the flour until evenly distributed. Be careful—it will burn quickly, so have the sage and flour ready to go in. Stir this constantly to avoid scorching and when it no longer smells like raw flour, whisk in the milk until smooth. Promptly remove from the heat.
4. As soon as the sweet potatoes are finished, whisk in the white sauce from the second pan until evenly incorporated and thickened.
5. Turn off the heat and season with salt, vinegar, Tabasco, and nutmeg.

Sweet Potato & Corn Chowder

Sweet Potato & Corn Chowder

Serves 4-8
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
Misc Serve Hot
By author Julie Grady Thomas

Ingredients

  • 1 sweet potato, peeled and diced (8-10 ounces)
  • 6oz corn, fresh (frozen is okay, too!)
  • 1 Large onion, diced
  • 20fl oz water
  • 2oz butter, unsalted
  • 2oz all purpose flour
  • 6oz heavy cream
  • 6fl oz whole milk
  • 1 ½ teaspoon dried sage
  • ¼ teaspoon nutmeg, grated
  • 1 tablespoon apple cider vinegar
  • 1-2 dash Tabasco sauce
  • 2 teaspoons salt, or to taste
  • 1 tablespoon canola oil

Note

Yields approximately 1.5 quarts

Directions

1. Heat canola oil over medium heat, add the onion and cook until translucent.
2. Add the sweet potato, corn, water and heavy cream. Bring to a boil. Reduce to a simmer and cook until the sweet potatoes are tender (10-15 minutes).
3. Meanwhile, in a separate pan, begin to melt the butter over medium heat to make the roux. Cook until the butter begins to brown, add the sage and stir, and then add the flour until evenly distributed. Be careful—it will burn quickly, so have the sage and flour ready to go in. Stir this constantly to avoid scorching and when it no longer smells like raw flour, whisk in the milk until smooth. Promptly remove from the heat.
4. As soon as the sweet potatoes are finished, whisk in the white sauce from the second pan until evenly incorporated and thickened.
5. Turn off the heat and season with salt, vinegar, Tabasco, and nutmeg.

Maple Roasted Butternut Squash

Maple Roasted Butternut Squash

Serves 3-6
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
Misc Serve Hot
By author Julie Grady Thomas

Ingredients

  • 100g or 4/5 cup of powdered sugar
  • 1 Small butternut squash; peeled, seeds removed, cubed (about 1 pound.)
  • 1 Medium onion, chopped
  • 1 Medium carrot, chopped
  • 2 stalks celery, chopped
  • 4-5 garlic cloves, crushed
  • 1 Small potato peeled and chopped
  • 1-2fl oz maple syrup (depending on how much you like… and please: the real stuff only!)
  • 1fl oz apple cider vinegar
  • 2 ½ cups water
  • 4oz heavy cream
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground sage
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • Salt to taste
  • Tabasco to taste
  • 200g or 1 3/5 cups of chopped and toasted hazelnuts
  • 250g or 2 cups of Ferrero Nutella
  • 6oz high quality block of dark chocolate for baking
  • 1-2 teaspoon vanilla powder (if desired)*, but it mainly depends on the preference of the baker.
  • 20 whole toasted hazelnuts

Note

Yields approximately 1 ½ quarts

Directions

1. Preheat oven to 350°F. Begin to cook the onions, carrots, celery, and garlic over medium high heat, stirring frequently to avoid scorching.
2. Toss the cubed squash in the maple syrup spices, coating evenly. Spread out onto a sheet pan and roast in the oven for 15-20 minutes, or until the squash is tender. Take care to not burn the syrup. If it becomes too thick, add roughly a tablespoon of water and mix. The syrup should be a happy glaze on the squash.
3. Once the vegetables—namely the carrots—can be easily cut with a spoon, add half of the vinegar (reserving the other half for later), followed by the potatoes, water and the roasted squash. Use another tablespoon or so of water to deglaze the bottom of the roasting pan. Don’t lose any of that precious maple!
4. Turn the heat to high and bring to a boil. Reduce the heat to medium low, cover, and simmer for 20-25 minutes, stirring occasionally.
5. When the potatoes are cooked through, puree with the remaining vinegar, heavy cream, and season to your liking with salt and Tabasco.
6. Enjoy with your favorite crusty bread warmed in the oven.

Two-Bean Mushroom Chili

Two-Bean Mushroom Chili

Dietary Gluten Free
Meal type Entrée, Main Dish
Misc Serve Hot
By author Ellen Allard

Ingredients

  • Medium yellow onion, diced
  • 1 10 oz package sliced mushrooms
  • 1 14.5 oz can pinto beans, rinsed and drained
  • 1 14.5 oz can red kidney beans, rinsed and drained
  • 1 28 oz can diced tomatoes
  • 1 14.5 oz fire-roasted diced tomatoes
  • ½ cup water
  • 4 cloves garlic, minced
  • 1 teaspoon dry mustard powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon marjoram
  • 1 teaspoon cumin
  • 1 ½ teaspoon Penzey’s Arizona Dreaming chili powder (use regular chili powder as an alternative)
  • 1 tablespoon Bragg’s Liquid Aminos
  • 1 teaspoon sea salt
  • Black Pepper

Directions

Place all the ingredients into your pressure cooker. Cook on high pressure for 6 minutes and then do a quick release.

If you don’t own a pressure cooker, place all the ingredients in a large soup pot and cook for a few hours on medium heat. You could also sauté the onions first in a little bit of olive oil or vegetable stock, and then add the remaining ingredients, cook on medium heat for a few hours.

Notes: After releasing the pressure and removing the cover of your pressure cooker, if you let the chili sit for awhile, it will thicken. If you prefer more of a soup-like chili, increase the water by another ½ cup.

Two-Bean Mushroom Chili

Two-Bean Mushroom Chili

Dietary Gluten Free
Meal type Entrée, Main Dish
Misc Serve Hot
By author Ellen Allard

Ingredients

  • Medium yellow onion, diced
  • 1 10 oz package sliced mushrooms
  • 1 14.5 oz can pinto beans, rinsed and drained
  • 1 14.5 oz can red kidney beans, rinsed and drained
  • 1 28 oz can diced tomatoes
  • 1 14.5 oz fire-roasted diced tomatoes
  • ½ cup water
  • 4 cloves garlic, minced
  • 1 teaspoon dry mustard powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon marjoram
  • 1 teaspoon cumin
  • 1 ½ teaspoon Penzey’s Arizona Dreaming chili powder (use regular chili powder as an alternative)
  • 1 tablespoon Bragg’s Liquid Aminos
  • 1 teaspoon sea salt
  • Black Pepper

Directions

Place all the ingredients into your pressure cooker. Cook on high pressure for 6 minutes and then do a quick release.

If you don’t own a pressure cooker, place all the ingredients in a large soup pot and cook for a few hours on medium heat. You could also sauté the onions first in a little bit of olive oil or vegetable stock, and then add the remaining ingredients, cook on medium heat for a few hours.

Notes: After releasing the pressure and removing the cover of your pressure cooker, if you let the chili sit for awhile, it will thicken. If you prefer more of a soup-like chili, increase the water by another ½ cup.

Rhode Island Clam Chowder

Rhode Island Clam Chowder

Serves 8
Meal type Lunch, Soup
Misc Serve Hot
By author Chef Leslie Tripp

Ingredients

  • 24 cherrystones washed
  • 1 tablespoon tablespoon unsalted butter
  • ½lb slab bacon-diced
  • 1 Spanish onion diced
  • 3 ribs celery diced
  • 12 red bliss potato, cubed
  • ½ cup white wine
  • 4 sprigs fresh thyme leaves
  • 3 bay leaf
  • salt, pepper to taste
  • ¼ cup fresh chopped parsley

Note

One of the recipes taught during the Saybrook Point Inn and Spa’s New England Foodie Weekend

Directions

Put clams in large pot and add 4 cups water. Cover, set over heat, and cook until clams have opened (10 minutes). Strain clam broth through fine strainer, set aside. Remove clams from their shells, set aside.

In heavy stock pot put on stove, add butter and turn heat to medium; add bacon, stirring occasionally until bacon starts to brown. Remove bacon from pot, set aside. Add onions and celery to the fat, cook stirring frequently until soft. Stir in potatoes and wine, and continue to cook until the wine has evaporated and potatoes start to soften. Add 4 cups of clam broth, thyme, and bay leaf.

Simmer gently until potatoes are tender. Chop the clams, stir the chopped clams and reserved bacon. Add black pepper, simmer, remove from heat. Remove bay leaf, discard. Let sit one hour. Serve. Garnish with parsley and oyster crackers.

Grilled Asian Tofu

Grilled Asian Tofu

Dietary Gluten Free, Vegetarian
Misc Serve Hot
By author Ellen Allard

Ingredients

  • 1lb Tofu (block)
  • 1/4 cup Olive Oil
  • 1/4 cup Wheat-Free Tamari
  • 2 tablespoons Wheat-Free Tamari ((not a misprint))
  • 2 tablespoons Dark Balsamic Vinegar
  • 3 tablespoons Agave Syrup ((can use Honey or maple syrup))
  • 1 teaspoon Frank's Red Hot Sauce
  • 1 clove Garlic (minced)
  • 1 knob Ginger (about 1")

Directions

Drain the tofu and press between two heavy plates for one hour. Drain again. Alternatively, use a TofuXpress to express the water from the tofu. It can be found here: http://www.tofuxpress.com/. It works like a charm.
Combine the remaining ingredients, whisking well to combine. Slice the tofu into ½” slices and cover with the marinade for at least one hour. Grill on bbq grill or in grill pan on stove until you see grill marks on each side.
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