Going home in a bit and putting some boneless beef ribs and a whole chicken into the Orion. Attached is how the last Orion Chicken turned out. That one was a dry rub with just a few apple wood chips.

I think that's considered sacrilege..... ;)

Remember, cooking with "bone-in" is the best way to go.....

True, TS, but I got them included in a large beef package at the local meat cutter. Gonna cook them, then cube 'em up for stew (maybe chili) later in the week. Chicken is for dinner tonight and lunch tomorrow.....

Roger, if stew then season and sear the hell out of them first!

I think I am going to give this a try. Gonna have to substitute the bacon with ground beef and pass on the Parmesan though, not Kosher :D

Agree, TS. I dredge cubed beef in salt, black pepper and flour. I brown it then add the other ingredients of the stew. The flour helps thicken the stew. I also use this dredge and brown method to make Swiss Steak...

Amuse
 

Here is a little Amuse Bouche made today with herbed cream cheese, smoked salmon, cucumber, tomoto and radish...;)

Lots of fun to create for owners of my establishment...

Holy

Chili
 

2 lbs pork roast -- cut into 1" pieces
2 lbs cheap ground beef -- (You'll need the fat. This isn't health food.)
1/2 cup GOOD chile powder -- (Your local supermarket brand tastes like cardboard.)
1 HUGE onion -- roughly chopped
1 head garlic -- minced
8 New Mexican green chiles -- roasted, peeled, seeded, chopped.
1 Tbl hot Hungarian paprika -- (This is legal. Paprika is a chile.)
1 Tbl ground cumin
4 beef boullion cubes
1 28 oz can crushed tomatoes -- (Don't worry. You won't even know they are there.)
1 bottle amber Mexican beer -- (Dos Equiis, Noche Buena, or any Oktoberfest will do.)
1/4 cup bourbon -- (This is one of those things that just happened.)
2 squares bitter baker's chocolate -- (Not as weird as it sounds.)
salt to taste

Sautee 1/4 of the garlic and onions until translucent. Add 1/4 of the meat, chile powder and brown. Salt the meat while cooking. Put into your chili pot. Cast iron is best. Repeat until all the meat is done. Put the rest of the ingredients in you chili pot and simmer for for a hour.


Note: I did a half batch and also could not find the Green chilis so thats a loss. Tried a new method today and subed bourbon with Tequila Blanco. Notice the lack of beans? Thats because real chili doesnt have beans. (Bet you can't guess where I'm from)

Hey chef..... if you're going to say this:

"1/2 cup GOOD chile powder -- (Your local supermarket brand tastes like cardboard.)"

You should NOT say this:

"4 beef boullion cubes"

Boullion cubes, really? What you really mean is salt cubes with a beefy taste.......

If you want to kick it up a notch without using beef "stock" try a reduced brown stock aka demi-glace.

I convinced a kosher colleague in med school that Jimmy Buffet was an anti-Semite. My proof - he describes his enjoyment of a decidedly non-Kosher meal in heaven (the Cheeseburger in Paradise). She was really getting fired up over that 15 minute discussion until I could no longer keep a straight face...

My apologies TS. I just cut and paste this one. The notes were the originators. He even had a recipe for chili powder I can post if requested.


Edit: the chili came out great.... Although it was a little...salty

And thanks for the critique TS. All the advice is welcome. After the army cooking is a job I may pursue.

No apologies required, I'm just trying to make you a better chef! ;)

Making your own chili powder is very cool also......

Chili Powder
 

2 ounces dried ancho chiles
4 ounces dried red New Mexican chiles
1 ounce dried chile de Arbol -- to add some heat
6 tablespoons cumin seeds -- toasted and ground
6 tablespoons granulated garlic -- preferably one that hasn't sat on the grocer's shelf for 3 years
4 tablespoons ground Mexican oregano -- substitute another kind only if you absolutely have to
4 tablespoons hot Hungarian paprika

The chilis should be toasted before grinding. When the chiles are cool, break them into pieces and grind into a fine powder using a spice grinder or coffee mill. Add the rest of the ingredients and mix well. Store in a jar.

Use in anything.

Enjoy.

Disclaimer: Not my recipe.

-33

Early Morels...

Chicken Tinga
 

Found this recipe on a show called Patti's Mexican Table. Never had Tinga before but it sounded interesting. I'm not sure how it was supposed to taste....but this turned out pretty good. I found it needed more spice, next time I'll add more chipotle chiles.

My personal trainer is Mexican, so I'm bringing her a taste for critique. :eek:

http://www.patismexicantable.com/201...icken_tinga_1/

CHICKEN TINGA
Tinga de pollo
Makes about 5 cups (serves 4-6)

INGREDIENTS

3 tablespoons safflower or corn oil
1/2 white onion, slivered
2 garlic cloves, chopped
8 Roma tomatoes, or 2 lbs, rinsed
2 tomatillos, or 1/4 lb, husked and rinsed
1/2 teaspoon crumbled dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 1/2 teaspoon sea or kosher salt, or to taste
1/4 teaspoon fresh ground black pepper, or more to taste
2 tablespoons sauce from chipotle chiles in adobo sauce
1 whole chipotle chile in adobo sauce, optional
5 cups cooked shredded chicken

To Serve (quantities as desired):
Corn tostadas, store bought or home made
Refried beans
Shredded iceberg lettuce
Queso fresco or cotija, crumbled
Avocado slices

TO PREPARE
Place tomatoes and tomatillos in a medium saucepan, cover with water. Bring it to a simmer and cook for about 10 minutes, or until tomatoes and tomatillos are soft, thoroughly cooked and mushy but not falling apart.

Remove tomatoes and tomatillos with a slotted spoon, and place them in the jar of a blender or food processor and process until smooth.

Heat the oil in a large and deep pan over medium heat; once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until the onion and garlic mixture becomes fragrant and lightly browned, about 1 minute.

Pour the tomato/tomatillo sauce on top and add the oregano, marjoram, thyme, salt, black pepper and the chipotle chiles in adobo sauce (if you want more heat add an entire chipotle chile in adobo sauce). Let it simmer, stirring now and then, until it seasons and deepens to a deep red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce will want to jump out onto your burners.

Add the shredded chicken and combine it with the sauce. Let it cook, occasionally stirring, until the chicken has absorbed almost all of the juices and the mixture is moist but not juicy.

To assemble the Tostadas: Spread refried beans on a tostada, add the chicken tinga mixture, top with shredded lettuce, avocado slices, crumbled cheese and, if you want some, cream too. You may also serve with salsa verde on the side.