Six Pepper Chili

I love chili! Probably partly because I like spicy food and I put a lot of kick into my chili.  In our house, when Joanie and I were kids, chili was a staple and it was always homemade. Sometimes we would even make moose chili but that’s a whole other blog!

Over the years I’ve tried many different chili styles adding this or that, making it spicy or mild, or trying different meat or beans.  I even made it cheesy a time or two, which essentially turned out to be a chili dip that went perfectly with nacho cheese Doritos!  I finally perfected this chili on a crisp autumn evening up at our cabin in the mountains.  I also recently used it to win a chili cook-off!  One thing I would change in this recipe is I would fire roast all of the peppers to bring out all of the flavors in the different varieties.  This one is a little spicy, fair warning.  If you don’t want as much spice, omit the cayenne pepper and jalapeno.  ~Janna

Serves: 12

Ingredients:

1 lb sweet Italian pork sausage
10-12oz of pearl onions, whole (or 1 medium yellow onion roughly chopped)
1 red or green bell pepper, diced
2 Serrano peppers, diced
2 jalapeno peppers, diced
2 poblano peppers, diced
12 oz bottle of beer
2 cans 15oz tomato sauce
1 can 12oz tomato paste
1 can, 14.5oz fire roasted diced tomatoes
2 cans 15.25oz each of dark kidney beans, drained but not rinsed
Cayenne pepper
1 Tbs Chili powder
2 tsp garlic powder
2 Tbs Worcestershire sauce
1/2 Tbs sugar
black pepper
salt to taste

Method:

Brown pork in a skillet on med/high heat.

In large stock pot, sauté onions and all peppers. Once tender, (about 5-7 minutes) add the bottle of beer and stir a couple of minutes.

Add the tomato paste, tomato sauce, diced tomatoes and beans, stir to combine and bring back to a simmer.

Add the pork without draining (unless there is tons of grease) and all of the spices.  Stir to combine and Simmer at least 1 hour.  Salt to taste and enjoy on a cold winter evening!6 Pepper Chili with Title

Cider Brined Pork Roast with Roasted Veggies

I have to admit, this is not my recipe although I have made  a tweak or two.  This recipe originally came from Bon Apetit Magazine.  My boss made this for a dinner that we were hosting and it was so mouth watering and tender and delicious I had to make it myself and it’s become a favorite in my household.  In true Janna fashion I’ve added alcohol to the recipe.  Note-  The pork in this recipe will need to brine for at least 12 hours.  ~Janna

8 servings

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Ingredients:
1 C packed brown sugar
1 C kosher salt
8 bay leaves (divided)
2 tsp Coriander
1 tsp black peppercorns plus more freshly ground
24 oz unfiltered apple cider
1 12oz bottle of hard apple cider
1 8 bone pork loin roast (about 5lb), chine bone removed, rib bones frenched and tied with kitchen twine
3 Yukon gold or russet potatoes pealed (or just scrubbed) and cut into about 1 inch chunks
1 medium yellow onion, cut into 1 /12 inch chunks
1 large beet peeled and cut into 1 1/2 inch chunks
4 Tbs olive oil (divided)

Bring brown sugar, salt, 2 bay leaves, 1/2 tsp of ground coriander, 1 tsp black peppercorns, and 2 cups water to a boil in a medium sauce pan.  Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes.  Transfer brine to a large bowl and add apple cider hard cider and 2 cups ice.  Let cool.

Place pork and brine into a large 2 gallon zip top bag, seal bag and refrigerate for 12-24 hours.

Remove pork from brine and pat dry with paper towels.  Let sit at room temperature for 1 hour.

Toss potatoes, onions and beets in 2 Tbs olive oil in roasting pan, season with salt and freshly ground black pepper and set aside.

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Place oven rack in lower third of oven and preheat to 375 degrees F.  Season pork with black pepper and 1 tsp of coriander.  add remaining olive oil to a large skillet over high heat.  Sear pork until browned on all sides.

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Transfer pork to a roasting pan and surround with vegetables.  Tuck remaining bay leaves into the kitchen twine over top of pork.  Wrap bones in foil to prevent burning, roast pork  until an instant read thermometer reaches 145 degrees Fahrenheit.  when done, let roast sit for 30 minutes before slicing.  Vegetables may need to be roasted for additional time while pork is resting.
Pork

Pork Curry

Janna:  Curry is probably my husband Erik’s favorite foods.  Erik has been asking for curry for weeks now, so I decided to make him suffer no longer with a curry dinner!!  This curry is pretty simple to make, I use a good red curry paste instead of all the different spices because it’s easier, cheaper and I think the taste is better.  You may have to do a little searching for the red curry paste and the fish sauce and kaffir lime leaves, the kaffir lime leaves you can leave out if need be and just use fresh basil, but they do add another layer of delicious flavor.  If you have a local Asian Market in your area, they will surely have what you need.

In this recipe I’m using pork, but in the past I have used chicken, steak, tofu and also duck, which are all fantastic!  You can make it vegetarian by just adding more vegetables or tofu in place of the meat (though I don’t think fish sauce or curry paste are vegetarian, curry paste is made with shrimp paste).  Red, yellow and green peppers, onion, green onion, carrots, broccoli, cauliflower, zucchini, potato, water chestnuts, baby corn are all great additions to this dish!  Feel free to play around with the veggies and let me know what you used and how it turned out!  Serve this curry over rice (brown or white)  cook the rice according to package directions.  This recipe makes about 8 large servings.  This dish is spicy, on a scale of 1-10 I’d call it a 5, you can make it spicier by adding more chili paste, cayenne pepper or I’ve even chopped fresh jalapenos in it!

Ingredients:

¼ cup olive oil
4-5 Tbs red curry paste
1 1/2 lb boneless pork chops or pork loin, cubed
1 green bell pepper, cut in large chunks
1 red bell pepper, cut into chunks or an assortment of bell peppers
1 medium onion, cut into large chunks
2 zucchini, sliced
3-4 kaffir lime leaves
4-5 basil leaves, plus more for garnish
2 cans coconut milk
4 green onions, thinly sliced (use white and part of the green)
1 can pineapple tidbits
1 can bamboo shoots
3 Tbs fish sauce (plus more to add later if needed)

Pour olive oil in large frying pan, add curry paste and stir, heat until sizzling and aromatic.

Add the meat and cook through, turning meat occasionally.

Add vegetables and kaffir lime leaves and basil leaves, cook until veggies are tender.

Add coconut milk and bring to simmer.

Add pineapple, bamboo shoots and fish sauce.

Serve over rice and garnish with basil leaves, enjoy!