Very nice!! I have two of those going on the smoker before about 2200 tonight.

Spares Tonight
 

Two racks of spare ribs done on the WSM, normally do Baby Backs, these came out perfect.

Attachment 26315

Chili. I am ready for Fall.

There should be a law against posting pork porn on this website..... ;)


Those look great!

Thanks for the compliment, and they were!

A rainy fall day needs a fire and pudding
 

So prepared dinner, lit a fire and with the chicken roasting in the oven, I thought... dessert!

Rummaged around and pulled together heavy cream, milk, corn starch, sugar, cocoa powder, 3 fresh eggs yolks courtesy of the chickens, corn starch, pinch of lavender salt and some of a Ghirardelli dark chocolate bar sliced up and a half hour later, I am looking at an elliptical machine wondering what I was thinking... But it was good. :D

And I will have that healthy egg white omelette for breakfast tomorrow... :rolleyes:

Coconut Pie
 

Got in touch with my feminine side today and made this crustless pie. Ingredients all went in a blender then poured into a prepared pie dish. It had a custard center and was actually pretty good. Who does not like pie?

Attachment 26611

more basckstrap
 

So lucky me, I found more elk backstrap. Got the smoker heating up right now with alder chips in the pan and meat all ready. Used some garlic and lemon and pepper seasoning. In about an hour going to spritz it with mix of apple juice and bourbon. Will let you know how it works out:)

Chili
 

So we had a chili cook-off at work this week, 5 of us competed and the taste test was blind...we had 4 judges and the criteria was based on the overall taste, texture and heat.

In August I had bought some New Mexico Hatch peppers, (wish we could get them year round!) just knowing they would be excellent in chili come fall. Had some chorizo and thought that might be excellent in chili as well so I got creative and went for it.

I took first place and won a 25.00 gift card. :lifter

It was delicious if I do say so myself, the balance of flavor was just right. :D


1 pound beef round steak, trimmed cut into 1/2-inch chunks
1/2 lb chorizo removed from casing
1 lb ground beef
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
5-6 cloves garlic, minced
2 hatch peppers, diced (bought them in August and froze them for chili)
2 chipotle peppers in adobo sauce
1 teaspoon kosher salt
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cocoa powder, unsweetened
1 tablespoon paprika
1/2 teaspoon cayenne pepper
2 teaspoons dried oregano
1 tablespoon tomato paste
1/2 cup beef stock
1 bottle Sam Adams stout
1 28-ounce can San Marzano whole tomatoes, hand crushed
Several (7-8) sun-dried tomatoes, (not packed in oil), julienned
2-3 bay leaves
1 can each of black beans, pinto beans, red beans, rinsed
fresh cilantro, roughly chopped
Fresh squeezed lime juice

In heavy bottom pan add some canola oil and brown meats individually in batches, set aside.

In same oil cook onion until soft. Add garlic and dried spices and cook out for a couple of minutes. Add tomato paste cook another minute or two.

Deglaze pan with beer and scrape up browned bits off bottom of pan. Add the meats and the rest of the ingredients except cilantro and lime juice back into pot. Bring to boil, reduce to simmer cook for 2 hours.

Add cilantro and fresh lime juice to taste, serve.

Wow Gypsy, congrats! :lifter


Holly

Mmmmmmmmmmmmmm- chili. Nice work, Gypsy...

So I was screwing around with some fine dining stuff and did some lamb. I have a question for you pros. How do you get the lamb not to bleed on the plate without overcooking? This was rested for 15 minutes out of a 375 oven and came out a perfect medium rare (on the rare side). I would have thought that was enough time for the blood to redistribute itself. I will admit that I like the two tone look to the sauce, I just wish the outside wasn't blood.

For the rest, it's a poor carrot puree thanks to a cheap blender that is getting replaced ASAP with a Ninja. (I don't like vitamix), and roasted potatoes with a white wine/mint reduction.

We drive through Hatch often and always stop to shop for chilies. Are Hatch peppers a specific pepper called "Hatch" or do you do you mean peppers grown in the Hatch Valley? I've never seen one called Hatch specifically. (I'm drooling just typing this. ;))

Congrats on the win!

Pat

Mmmm, Gypsy. That chili sounds great. Thanks for the recipe - and congrats on winning the contest!

Going in my cookbook as Gypsy Chili - thanks!