the season's first pot of chili

Chili Weather!

Each year I wait in anticipation for The Perfect Fall Day, the day when you know the time is right. The day when.... it's cool enough to make that first pot of chili in the fall!

Well, yesterday was that day on the Lonesome Road. As the days grew shorter and farmers started to harvest, I knew it would be soon so I've been stocking up on the ingredients while checking the weather forecast each evening. Finally the day was here!

I usually use ground turkey in chili for its low fat content and (usually) lower prices. This time however, I splurged on some lean free-range ground buffalo. What an amazing, rich flavor! A bit on the pricey side, but hey, it was autumn's first pot of chili, an equinox celebration!

You may also notice that I don't include chopped peppers in this recipe. That is just a matter of personal taste; I don't care much for cooked peppers but certainly feel free to add them if you wish; I would suggest poblano pepper for its mild and almost smokey flavor.

I'm not one who serves chili with a side of fire extinguisher; this is not a spicy hot chili. The amounts of ground dried chipotle and cayenne pepper can be increased to suit your own heat tolerance, or you can simply use a hotter chili powder blend.

Ingredients:

• 1 pound lean (90/10) free-range ground buffalo (yes, you can use ground beef, turkey or vegetarian crumbles if you prefer)
• 1 large onion, chopped
• 4 large cloves garlic, minced
• One 28-ounce can petite diced tomatoes, liquid and all
• One 15 ounce can tomato sauce
• One 15 ounce can light red kidney beans, drained and rinsed
• 1-1/2 teaspoons oregano
• 4 teaspoons ground cumin
• 8 tablespoons mild chili powder
• 1/4 teaspoon (or more to taste) dried chipotle chili powder
• 1/8 teaspoon (or more to taste) cayenne pepper
• 1 level teaspoon salt
• lots of freshly ground black pepper to taste

"Red Hot" fine silver necklace by Lonesome Road Studio.

In a large soup pot or Dutch oven, brown and break up the ground buffalo a bit and add the chopped onion and minced garlic, cooking until softened but not browned.

Add the diced tomatoes; fill the empty 28 ounce can with water and add to the pot. Add tomato sauce, spices and beans, combining thoroughly. Cook on a low simmer for as much time as you can allow; an hour will be fine but the longer this amazing brew cooks, melding spices, juices and free-range goodness, the more magical the flavor will be!

Offer toppings like shredded Cheddar or Jack cheese, sliced jalapeno peppers, sour cream, chopped raw onion, or chopped cilantro.

Serves approximately 6.

nothing says summer like...

Mixed Sugared Berries with

Sweet Vanilla Shortcakes

and Homemade Whipped Cream

Luscious fresh fruit shortcakes - the perfect summer dessert. In this version, the sweet vanilla shortcakes taste like a big delicious soft vanilla sugar cookie! Pair that with summer's freshest, ripest fruits and a dollop of real, homemade sweetened whipped cream, and you have one of the best summer desserts around!

Start by preparing the fruit earlier in the day; sprinkle 2 to 3 pints of fresh berries of your choice with a couple of tablespoons of white sugar and refrigerate until a luscious syrup is created.

The shortcakes may be prepared in advance as well, I like to prepare them in the morning while the temperatures are still cool for baking even though they only require about 15 minutes in the oven.

Buttermilk makes these shortcakes tender and the lightly sweetened vanilla flavoring makes them absolutely delectable and a little different. Try adding 1/8 teaspoon of almond extract and reduce the amount of vanilla slightly; this is especially good with fresh peaches and/or cherries!

You can sprinkle a bit of sugar on the shortcakes before baking, but I like them just the way they are, plain and very lightly sweet.

Ingredients:

• 2-1/4 cups all-purpose unbleached flour
• 1/3 cup sugar
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• pinch of salt
• 2 tablespoons COLD butter, cut into small pieces
• 3/4 cup lowfat buttermilk (up to 1 cup, as needed)
• 1 tablespoon light vegetable oil (I often use safflower)
• 3/4 teaspoon pure vanilla extract

Combine dry ingredients until thoroughly combined. Quickly cut in the cold butter pieces until the flour mixture looks crumbly. Combine buttermilk, oil, and vanilla extract. Make a well in the center of the flour mixture and pour buttermilk mixture into it; stir wet and dry ingredients together only until just combined. Do not overmix, this makes the shortcakes tough. Add a little more buttermilk if mixture seems dry; the dough should be slightly sticky.

Place dough on a floured surface and sprinkle the top of it with a bit more flour. Pat out to a 1 inch thickness with your fingertips (this can be pretty sticky; be sure your work surface is floured well). Cut out shortcakes with a biscuit cutter (I don't have one so I used a glass instead; worked just fine!). With this recipe I made 4 shortcakes; there will be leftover dough. Instead of gathering up the leftover dough and working it too much, I just made some small drop-style biscuits and baked them right alongside the cut shortcakes. They're delicious served hot with butter and preserves or honey.
Place cut biscuits on a lightly greased cookie sheet and bake 15 minutes in a preheated 400 degree oven.

When done, the shortcakes will have nice lightly browned tops and will be a beautiful golden color. Allow to cool, then serve with the sugared berries and top with homemade whipped cream. Delicious!

my big fat Greek salad dressing

Fresh-Picked From Our Garden!

Isn't that a gorgeous plate of spring garden greens?

These fresh, delicious lettuces and spinach were picked just minutes before this photo was taken and are ready to be turned into a fabulous salad.

One of my favorite dressings is what I call "My Big Fat Greek Salad Dressing." I prefer vinaigrette style dressings made with good olive oil and lots of herbs, and this one is absolutely perfect. It's wonderful on a big traditional Greek style salad bursting with briny olives, feta cheese, tomatoes, onions, peppers and cucumbers, but it also makes a delicious marinade for just about any grilled veggies (terrific on eggplant or summer squash) or meats. Try it as a dressing for your next new potato salad as well.

Note: Be sure to look carefully at your apple cider vinegar label to be sure that it's real.

Some brands are actually "apple cider-flavored" white vinegar.

Ingredients:

• 1 cup good-quality olive oil
• 1/3 cup apple cider vinegar
• 1 large clove garlic, peeled and halved
• 1/4 teaspoon sea salt
• 1/4 teaspoon dry mustard (like Colman's)
• 1 teaspoon minced fresh oregano (or 1/2 teaspoon dried)
• 1/4 teaspoon freshly ground black pepper

Whisk ingredients together; for best flavor allow to sit overnight if possible.

If using dried herbs, add them right away. If using fresh herbs, you will have better results by adding them to the dressing just before serving.

happy national garlic day!

Vampires Beware:

Soft, Buttery Slow-Baked Garlic is Here

April 19th is National Garlic Day and the perfect day to whip up a batch of this slow-baked garlic. Once you've tried it, you'll wonder how you lived without it. The uses for this garlic are endless: mix it into pasta, rice or couscous; rub cloves onto a roast or on chicken before roasting or grilling; add flavor to soups and sauces; add to pizza, sandwiches and of course, this makes some of the best garlic bread ever!

The long, slow baking process makes the garlic so mellow and delicious, not burned-tasting like some roasted garlics, or as pungent as raw garlic.

Begin with a baking dish that is just big enough to hold the garlic.

For one head, a small ramekin or custard cup is the perfect size:

Peel the papery skin from the garlic, leaving the cloves intact. Simply add about a tablespoon of broth and a little less than a tablespoon of butter. Bake uncovered at 350 degrees Fahrenheit (176 degrees Celsius) for an hour, basting with the liquid about 3 or 4 times during the baking. When done, remove from oven and let cool a bit. The soft, luscious garlic cloves will easily squeeze out of their skins.

Store in the refrigerator.

aye, chihuahua!

White Cheese and Chocolate Enchiladas

Two all-time favorites combined in one incredible dish!

An unusual pairing of chocolate and cheese is the heavenly basis for these rich, delicious enchiladas. Mexico's Chihuahua cheese is preferred; if you can't find it in your supermarket, try a Hispanic marketa if there is one in your area. This cheese (named for a region in Mexico, not the tiny dog, he he) is the perfect melting cheese for these enchiladas but in a pinch you can substitute Monterey Jack.

The sauce is similar in concept to a mole sauce. An ordinary chili powder blend works fine in the sauce, but trying adding a little ancho chile powder for an even deeper flavor.

Also, I've experimented with different chocolates, such as bittersweet (60% cacao). I didn't like the results; as you would expect, it gave the sauce a, well... bitter and odd flavor.

enchilada ingredients:

• 10 white corn tortillas
• vegetable oil for softening tortillas
• approximately 3/4 pound Chihuahua cheese (Monterey Jack may be substituted)
• 3 green onions, sliced

sauce ingredients:

• 2 teaspoons vegetable oil
• 1 small onion, finely diced
• 3 small cloves garlic, minced
• 3/4 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 7 teaspoons unbleached flour
• 3-1/2 tablespoons chili powder blend
• 3-1/2 cups chicken broth
• 2 ounces semisweet chocolate
• tiny pinch of salt

Cut cheese into sticks (a little smaller than string cheese, about the size that you could roll into a tortilla). Set aside.

Start the sauce: In a saucepan saute onion and garlic in oil until tender. Stir in oregano, cumin and cinnamon, then add flour and chili powder blend, coating the onion mixture. Slowly whisk in chicken broth; reduce until sauce thickens a little, about 30 minutes, whisking occasionally. Stir in semisweet chocolate until melted and smooth. Set aside sauce.

Soften the tortillas one by one in a skillet with a bit of hot oil; this only takes a few seconds per tortilla and you will have to keep adding oil. Stack softened tortillas on a plate with paper towel between each one to absorb excess oil. Preheat oven to 350 degrees Fahrenheit.

When all tortillas are softened, assemble the enchiladas by rolling a cheese stick into a tortilla; place them in a rectangular baking dish seam sides down. Pour sauce over enchiladas (you may have some leftover sauce) and sprinkle with green onion slices. Loosely cover enchiladas with foil (too tightly and they steam; but the sauce can dry out when completely uncovered) and heat in the oven for about 15 minutes or until heated through and cheese is melted.

Sliced avocados make a perfect garnish!

Makes 4 or 5 servings.

here, piggy piggy!

Smoky, Spicy and Easy

No-Ketchup Barbecue Sauce

As someone who is not a fan of ketchup, I always love to find a good barbecue sauce that doesn't start out with the hated condiment as the first ingredient. I came across this recipe in a cookbook by the Baron of Barbecue, Paul Kirk, and knew that I'd love this recipe since it was created by one of Kirk's students who also disliked ketchup.

This is a peppery-spicy and tangy-sweet sauce, with a beautiful rich color. It also tastes like you slaved over it for hours when in fact it cooks up in about 20 minutes. It's perfect for chicken and pork, and makes a terrific dipping sauce for all kinds of deep-fried snacks. The recipe below is the version with my tweaks - grab some charcoal and a beverage, and enjoy!

ingredients:

• one 15 ounce can tomato sauce
• 1/2 cup light brown sugar
• 1/2 cup distilled white vinegar
• 2 tablespoons chili powder
• 1 tablespoon freshly ground black pepper, or to taste (a whole tablespoon gives this sauce quite a bit of heat)
• 1 teaspoon hickory Liquid Smoke
• 1 teaspoon dry mustard (like Colman's)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Thoroughly combine all ingredients in a non-reactive saucepan and cook over medium-low heat for 20 minutes. Makes about 3 cups of sauce.

it hurts, but in the nicest way

Lonesome's Creole Seasoning
A gentle but firm whip-crackin'

for your tongue

Just the right amount of heat, a bit of a burn going down, but smooth, like a sip of fine bourbon.

I like to let chicken (or other meat) absorb the spices overnight in the refrigerator, but a quick toss in the mixture just before grilling works nicely if you're short on time, or if you had one too many Blackened Voodoos and forgot to do it the night before.

Don't stop at carnivorous pursuits, though. Lonesome's Creole Seasoning will tickle your tastebuds when mixed into butter for corn on the cob or popcorn, or sprinkled onto your favorite cooked veggies or a salad (add some to your favorite vinaigrette recipe!). And of course, it can also be used on seafood, fish and tofu.

When grilling with Lonesome's Creole Seasoning, keep an eye on your chow. Although there is no sugar in this seasoning, there are natural sugars in the garlic and onion powders - be sure to cook carefully over slow and low indirect heat, or partially cook food prior to getting your grill-groove on, just to add that smoky flavor.

Ingredients

• 1 tablespoon paprika
• 1/2 tablespoon salt
• 1/2 tablespoon dried thyme
• 1/2 tablespoon oregano
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1/4 tablespoon dried basil
• 1/4 tablespoon freshly ground black pepper
• 1/4 tablespoon cayenne pepper
• 1/4 tablespoon celery seed

sunday dinner redux - love on a plate with a twist 2 - labor day edition

Chet Atkins' Coleslaw
Planning on grilling this weekend for the big "end-of-summer" Labor Day cookout? What could be a more perfect side dish than cool, crisp coleslaw?
This is reportedly the coleslaw recipe of the guitar great Chet Atkins, published in the awesome "Dinah Shore Cookbook" (yes.. Dinah Shore) which I scored in my favorite resale/consignment shop. It is one of my all-time favorites; a vinegar-and-oil-based recipe with just the right touch of sweetness. The original recipe does not include onion, but I do like a bit of onion added to the slaw. I also use real apple cider vinegar in place of the recipe's original white vinegar; it's probably just me but I equate white vinegar with pickle-making and house-cleaning. Heh.

For best results, let this blend for about an hour before serving with your masterpiece of the grill.

7 to 8 cups shredded cabbage (or a 14 oz. bag of pre-packaged coleslaw mix)
1/2 cup shredded carrots (if not using the coleslaw mix
1 tablespoon finely minced onion (more if you like)

For the Dressing:
Scant 1/4 cup apple cider vinegar
2 tablespoons vegetable oil (I've used light olive oil with good results as well)
2 tablespoons + 1 teaspoon sugar (I added the extra teaspoon of sugar because the apple cider vinegar is quite piquant!)
1/2 teaspoon dry mustard (like Coleman's)
1/2 teaspoon hot sauce, more or less to your taste (I like Tabasco's green sauce made with jalapenos)
1/2 teaspoon salt
freshly ground black pepper to taste

Thoroughly whisk together the dressing ingredients (the dry mustard will want to clump a bit; just keep whisking it until dissolved). Add dressing to the cabbage, carrots and onions; refrigerate for around an hour before serving.

Serves 4 to 6, depending on how much you like coleslaw!

sunday dinner redux - love on a plate with a twist I

Pork a la Criolla

This is a fabulously flavorful Puerto Rican-seasoned roast pork flavored with the most basic of ingredients. The beautiful part is that you don't really have to remember to marinate the pork overnight; simply rubbing the pork with the ingredients and popping it in the oven or on the grill will also yield delicious results!
The seasoning is well-suited to all types of pork; center-cut roasts, tenderloins, pork chops, and if you're tired of barbecue, even ribs.
Try this on beef and chicken as well; if marinating, chicken will take much less time.

Did I mention roast potatoes with this seasoning? Try it!

Recipe:
2 to 3 lbs. lean pork (roast, tenderloin, chops)
1 tablespoon freshly ground black pepper
4 cloves garlic, crushed (more or less if you like)
1 teaspoon dried oregano
1-1/2 tablespoons apple cider vinegar
1-1/2 tablespoons olive oil
1/2 tablespoon salt

Either marinate the pork in a plastic zipper bag overnight in the refrigerator, or simply rub seasoning on meat; either will yield a delicious result. Roast or grill as desired, until pork reaches an internal temperature of 165 to 170 degrees Fahrenheit.
If you're feeling extravagant... a golden saffron rice with peas is wonderful with this; on a budget... mashed potatoes and salad and/or a favorite green veggie would be the perfect accompaniment.
Oh, and of course... your favorite libation. Pork a la Criolla is full of assertive flavors; something light would be ideal.