Photo of your dinner (vol 2)
Discussion
Slow cooked chilli now in the oven for tonight. I've used MC's jailhouse chilli recipie (see in spoilers as it's large)
Prep photos, I'll upload shots of dinner later.
Mobile Chicane said:
Yay!
I've finally got my hands on a copy of the (undeservedly) long out-of-print 'Kenny's Cajun Creole Cookbook', having scoured the internet for this for the past two years. (I lost custody of the original to the ex when we split.)
This is the definitive chilli. I cannot emphasise the the strongly enough.
Since I'm in a good mood, I've typed it out for you.
Jailhouse Chili
2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
3 tbs chili powder
5 red jalapeños, finely chopped
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
500ml dark beer
500ml beef stock
3 x 400g cans chopped tomatoes
2 tsp garlic salt
In a large frying pan, saute onion and garlic in olive oil. After a few minutes add half the chili powder and half the diced jalapeños. Cook for a further 5 minutes. Add the onion mixture to a large casserole, leaving the oil in the pan.
In a mixing bowl, combine mince, chuck steak, fried bacon, the rest of the jalapeños and half the cumin, oregano, cayenne and turmeric. Mix well.
Brown the meat in 3 or 4 large clumps in the onion pan until brown on the outside. Don't worry about it not being cooked in the middle. Add this to the casserole.
Add the tomatoes, beef stock, half the beer and the second half of the cumin, oregano, cayenne and turmeric to the casserole.
Simmer on a very low heat for 1 hour.
Add second half of chili powder, the garlic salt and the rest of the beer. Simmer on a very low heat for another hour (or more) until the beef is cooked.
Serves 6 - 8.
I've finally got my hands on a copy of the (undeservedly) long out-of-print 'Kenny's Cajun Creole Cookbook', having scoured the internet for this for the past two years. (I lost custody of the original to the ex when we split.)
This is the definitive chilli. I cannot emphasise the the strongly enough.
Since I'm in a good mood, I've typed it out for you.
Jailhouse Chili
2 large onions, diced
6 cloves garlic, finely chopped
6 tbs olive oil
3 tbs chili powder
5 red jalapeños, finely chopped
1kg minced beef, 20% fat
500g stewing steak, cubed
6 rashers streaky bacon, diced and fried
2 tbs ground cumin
2 tbs oregano
1 tbs cayenne
1 tbs turmeric
500ml dark beer
500ml beef stock
3 x 400g cans chopped tomatoes
2 tsp garlic salt
In a large frying pan, saute onion and garlic in olive oil. After a few minutes add half the chili powder and half the diced jalapeños. Cook for a further 5 minutes. Add the onion mixture to a large casserole, leaving the oil in the pan.
In a mixing bowl, combine mince, chuck steak, fried bacon, the rest of the jalapeños and half the cumin, oregano, cayenne and turmeric. Mix well.
Brown the meat in 3 or 4 large clumps in the onion pan until brown on the outside. Don't worry about it not being cooked in the middle. Add this to the casserole.
Add the tomatoes, beef stock, half the beer and the second half of the cumin, oregano, cayenne and turmeric to the casserole.
Simmer on a very low heat for 1 hour.
Add second half of chili powder, the garlic salt and the rest of the beer. Simmer on a very low heat for another hour (or more) until the beef is cooked.
Serves 6 - 8.
Prep photos, I'll upload shots of dinner later.
|http://thumbsnap.com/19X0Ow66[/url]illmonkey said:
Pferdestarke, my missus wants those wings. I cook her a slow cook chilli and she emails asking about the bloody wings. Recipie please?
How ungrateful! 
These happened to be the wingettes (bought from Simmonite in Sheffield Centre). Recipe is the same for the full wing or drummette.
Toss the wings in a large bowl to coat them in a well seasoned rub. This was made up of four tablespoons of flour, and a balance of salt, garlic, paprika, sugar, chilli, herbs and pepper. Don't be scared to season them up to the hilt.
Once coated, add individually to a baking tray. Don't tip them out of the bowl or any excess flour will fall out too. You don't want that.
Drizzle a little vegetable oil over the top to ensure crispness and add to a 210c conventional oven with top and bottom elements, or fan for circa 50 mins. You're looking for "pull-back" on the bones or meat shrinkage. It may seem hot but it ensures rapid cooking and crispness.
Drain and decant into a clean large bowl. Pour over Frank's and toss. Add more bit by bit and toss some more.
Taste and serve.
I used the Frank's specifically for wings and it's the best I've had. I've got all three but the other two (original and XtraHot) are best used with some restraint or you can spoil the enjoyment.
And please have your wife view this bonus material as in my experience, women don't have a clue how to eat chicken wings.
https://www.youtube.com/watch?v=lljQ4wkCiQU
Pferdestarke said:
Wing Stuff
Thanks for that - will give them agoTonights effort
Clams and Mussels - My son shot a pigeon so he also had that "Tuscan style" but with white wine instead of red. I had a run in with Mussels 20 years ago and can't stomach them despite loving them. I ended up with crab on toast. Didn't have any brown bread in!
JonRB said:
Abandoned in a field?
I have abandoned a Sagaris on a hard shoulder, but never a Tuscan in a field. I did once abandon a Bristol in field though. From what I can tell it means roasted with a bit of wine, cooked through rather than pink in the British manner. It was OK. I used white instead of red which was not really very Tuscan anyway.
desolate said:
Mr Trophy said:
How do they taste? The pigeon that is...
they are quite gamey - this one was only hung for a couple of days as my son is not keen on them too strong.A bit like pheasant x duck? difficult to tell really.
there isn't much on them.
Mobile Chicane said:
I had pigeon last night. 
A fellow PHer shot it, and I cooked it. Only the breasts are worth eating, so these were cut off, fried in butter with bacon bits, with a sauce made from 'Cambridge Chilli Farm' raspberry and chilli jelly, and sliced thin.
Apologies for the poor quality pics.
Is that a Wood pigeon? A fellow PHer shot it, and I cooked it. Only the breasts are worth eating, so these were cut off, fried in butter with bacon bits, with a sauce made from 'Cambridge Chilli Farm' raspberry and chilli jelly, and sliced thin.
Apologies for the poor quality pics.
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