The Literate Chef

With Thanksgiving but a Week Away…

In General Articles on November 24, 2014 at 3:56 PM

The Literate Chef:

Here’s a post that we did for Thanksgiving two years ago. The menu will be repeated this year, with one substitution, http://theliteratechef.com/2014/11/15/crispy-brussels-sprouts-glazed-with-pomegranate-molasses-hazelnuts/. If you are a last minute planner, hopefully some of these suggestions might appeal to you and be on your table as well. Happy Thanksgiving to all of our subscribers and friends.

Originally posted on The Literate Chef:

…if, you are still planning your Thanksgiving menu, perhaps we can be of assistance. Last year we posted our traditional family Thanksgiving recipes; here we link them in this update, which we hope that you will find helpful.

Ready and Waiting for the Carving Knife

This year, as our long-time close friends, Marge & Dan, as well as their 3 children and their families will be joining us, we will have 22 at table. Accordingly, we will be doubling up on the Roast Stuffed Turkey with Dorothea’s Italian Sausageand Mushroom Stuffing, and tripling up on the sides of Fresh Cranberry Sauce, Bourbon Sweet Potatoes and Brussel Sprouts Roasted with Hazelnuts.

Fresh Cranberry Sauce

Roasted Brussel sprouts with Hazelnuts

In addition to sharing this special meal with special friends, we will enjoy the added bonus of a double quantity of Turkey Soup after the feast is but…

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Da’s Famous, Flame-O Chili (Five Alarm)

In Meat, Recipes on November 16, 2014 at 3:44 PM

Da’s Famous, Flame-O Chili (Five Alarm)

Da’s Famous, Flame-O Chili (Five Alarm)

(Preparation Time – Active 1 hour; Total – 3 hours – Makes about 6 quarts)

I’ve been perfecting this chili over the past 45 or so years, in an attempt to replicate the one served at the long-defunct Alamo Chili House on West 44th Street in Midtown Manhattan. Several friends and I used to visit the “Alamo” for the perfect hangover remedy, back in the days of youthful imbibing. A bowl of their famous chili and a bottle of Dos Equis, and we were ready to go back to work and get through the afternoon, relatively unscathed by the vestiges of our hangovers.

This is a seriously hot chili. The meat to bean ration is about 3:1, so adding more beans and reducing the number of jalapeños and/or dried spices, may make it more palatable to those who can’t take the heat. The addition of sour cream and/or shredded cheddar cheese with each serving, will also help tone down the heat factor.

This recipe makes about 6 quarts of Chili. It will easily serve 8 people and leave 2 quarts, which can be individually frozen for those coming cold winter days and nights.

Ingredients:

1/4-cup canola oil
5 – 6 pounds ground chuck
2 large or 3 medium yellow onions, chopped coarsely
10 cloves of garlic, chopped coarsely
2 bottles of beer

Dry Spice Mix Of:

7 Tbsps. Chili Powder
4 Tbsps. Ground Cumin
4 Tbsps. Hot Hungarian Paprika
3 Tbsps. Whole Cumin Seeds
1 Tbsp. Cayenne Pepper
½ Tbsp. Dried Oregano

2 28 oz. cans whole tomatoes, chopped and with liquid
3 Jalapeño peppers, chopped coarsely
2 Jalapeño peppers sliced
2 19.5 oz. cans of Kidney Beans, drained and rinsed

Procedure:

1. In a large sauté pan, heat canola oil, add meat, break it up and brown it stirring frequently, transfer meat and liquid to an 8 quart pot.
2. Add beer, onions and garlic to the pot, cook 5 minutes.
3. Stir in the dry spice mix.
4. Add tomatoes and jalapeños, and bring to a boil. Reduce heat and simmer 10 minutes, uncovered.
6. Cover and cook on low heat for 90 minutes, stirring occasionally.
7. Add beans and cook 30 minutes more, uncovered.

Serve with your cerveza favorita!

Crispy Brussels Sprouts, Glazed with Pomegranate Molasses & Hazelnuts

In Recipes, Vegetables on November 15, 2014 at 12:42 PM

Crispy Brussels Sprouts with Pomegranate Molasses and Roasted Hazelnuts

Crispy Brussels Sprouts with Pomegranate Molasses and Roasted Hazelnuts

(Preparation Time, 50 minutes, serves 2 or 3)

Last month, while visiting friends down at The Shore, we dined, as usual at their favorite restaurant, Brandl. On this most recent occasion, the menu listed Crispy Brussels Sprouts, roasted with pomegranate molasses. As a fairly recent devotee of this much-maligned vegetable, I could not resist ordering them. Herewith, with a little addition, as suggested by my wife (hazelnuts, which we have used in the past with Brussels Sprouts) is our attempt to re-create what turned out to be a delicious accompaniment to an excellent meal at Brandl.

Ingredients:

1 lb. Baby Brussels Sprouts, (if you cannot obtain the small ones, merely use the regular ones, sliced in half)
¼ cup Pomegranate Molasses (see below)
½ cup unsalted, chopped hazelnuts

Procedure:

1. Pre-heat oven to 425 degrees.
2. Line a shallow roasting pan with heavy-duty aluminum foil.
3. Trim off the stem ends of the sprouts, as well as any yellow leaves.
4. Rinse and dry the sprouts, and add them to a mixing bowl. Toss well with the pomegranate molasses.
5. Add the hazelnuts and toss well again.
6. Evenly spread the sprouts on the roasting pan, place high in the oven and roast for 25 minutes.

To prepare the Pomegranate Molasses:

• Add 1 cup of pomegranate juice to a 1-quart pot, bring to a boil and reduce by half.
• Shut the heat, whisk in 6 Tbsps. of Grandma’s Molasses. Bring to a low boil and reduce back to 1/2 cup.
• Use ¼ cup for the Brussels Sprouts and refrigerate the remainder for up to two weeks, for the next time.

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