“MA!  THE MEATLOAF!!”

I had some leftover ground beef and was originally planning to make a beef version of the Meatball Shop’s Spicy Pork Meatballs; however, I realized I was out of tomatoes to make any kind of accompanying sauce.  I was way too lazy to run out and buy any missing ingredients so I rummaged through all my kitchen pantry to see what I had on hand.  The results were very lacking.  So I went to my handy dandy ”search recipes by ingredients” tool on AllRecipes.com and tried to figure out what I could concoct with my ground beef, eggs, onion, and bread crumbs other than sauce-less meatballs.

I discovered that many meatball recipes are interchangeable with meatloaf recipes, with the difference just stemming from the shape of meat and choice of sauce.  My experience with meatloaf is pretty nonexistent; I knew of the singer before of the dish.  However, I was intrigued about this classic comfort food that apparently is a top ten favorite dish in the USA.  This dish traces its origins back to Roman Empire days in the 5th century when a meatloaf of minced meat was first mentioned.  It is a traditional German and Belgian dish and it was exported to America by German immigrants back in colonial days.  The American meatloaf was very popular during the Great Depression as a way to stretch the food budget for families as it used inexpensive meats, cereal grains and leftover ingredients.

As I was perusing meatloaf recipes, I realized I had all the ingredients required except for the sauce (again).  Most recipes calls for some kind of tomato-based sauce or brown gravy to be poured over the loaf to form a crust during baking.  Ketchup or barbeque sauce are often used, and yet, I had neither.  But then, I stumbled upon a recipe that called for Thai Sweet Chili Sauce to be substituted for ketchup and this was the game changer.

I made a few changes to the recipe by only using beef instead of pork and I substituted soy sauce for the Worcestershire sauce and eliminated the salt.  I also don’t have a loaf pan but just used a glass rectangular casserole dish; and then cut up the serving portions like brownies!  This was so easy to throw together and tasted delicious!  Granted, I don’t have much to compare it to, but I loved the sweet and savory flavors of this Asian fusion meatloaf.

American meatloaf  is often served with potatoes, but in keeping with the Asian theme, I served this with the quintessential Asian starch: rice.  For a complete meal, also try serving this with a Thai Green Papaya Salad!

Sweet Chili Glazed Meatloaf (adapted from the recipe by VH® Sauce)

Yields: 6 servings

Ingredients:

• 2 lb ground beef
• 1 C sweet chili sauce, divided
• 1 C onion, finely chopped
• 2 T soy sauce
• 2 eggs
• 1/2 C bread crumbs
• 2 tsp dried oregano or thyme

Directions:

Preheat the oven to 350°F.  Mix all the ingredients together with just 1/2 C of the sweet chili sauce, reserving the other half for the glaze.

Place loaf pan on a baking sheet, and pack mixture into loaf pan.  Spread remaining chili sauce over the meatloaf.  Bake for 1 1/2 hours or until the meat thermometer reads 160°F.

Enjoy this meatloaf freshly baked!  If you want to stick with the Thai theme, try serving this with a refreshing Green Papaya Salad.

For President’s Day Weekend, I decided to surprise my parents with a last-minute trip home.  I flew in late Friday night and spent the night with my sister, who had helped ensure that my living-the-retired-life parents would be home that weekend.  We spent the night plotting our breakfast surprise for the next morning whilst snacking on Baked Goat Brie with Honey and Almonds.

The surprise breakfast menu we devised consisted of California Eggs Benedict with a side of Corned Beef Hash.  Since I was back in California, it only seemed appropriate to try making California Eggs Benedict, which is essentially a traditional eggs Benedict with slices of fresh California avocados.  Eggs Benedict is my favorite breakfast food by far, although we have never really tried making it properly ourselves at home with the toasted muffins and Hollandaise Sauce.  The closest we have gotten was when Natalya made a bread-less, Eggs Norwegian-esque version with her Poached Eggs with Smoked Salmon and Tomato.

Back in Natalya’s and my apartment in NYC, Natalya has always been the resident egg poacher.  And while I’ve written and reviewed the instructions on our poached egg blog posts, I have never actually tried my hand at poaching eggs myself.  I was a little worried about how it would go but thankfully with Natalya’s notes and some guidance from Thomas Keller, my first attempt actually went decently!  I only messed up once and ended up with a semi-poached hard-boiled egg… but that was only because I forgot about one egg when my parents finally woke up and we all had a pretty adorable reunion.

California Eggs Benedict (adapted from Rodland Recipe)

Yields: 4 servings

Ingredients:

• 2 T white wine vinegar
• 4 large eggs
• 2 English Muffins, halved and toasted
• 1 large tomato, cut into thick slices
• 1 large Hass avocado, halved and cut into thick slices
• 4 strips of cooked bacon (bake, fry, or microwave according to package instructions)
• Hollandaise Sauce (click for recipe)

Directions:

I am still working on timing so everything isn’t stone cold by the time people sit down to eat… but it’s still a work in progress.  I would recommend making the Hollandaise Sauce first, then cooking the bacon (my sister fried the bacon in a skillet to achieve ultimate crispiness).  As we let the bacon strips drain on paper towels, I started poaching the eggs.  My sister then toasted the muffins in the oven and cut the avocado and tomato into thick slices.  By the time I was done poaching the eggs, all the ingredients were ready to assemble.

To poach the eggs, bring 2 to 4 inches of water to a boil in a large deep saucepan.

Crack an egg into a small bowl. Using a wooden spoon, stir the water at the edges of the pan twice in a circular motion to get the water moving, then holding the bowl just above the surface of the water, gently slip the egg one at a time into the simmering water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together. Poach the egg until the whites are set but the yolks are still runny, 2 1/2 to 3 minutes.

Remove the eggs from the water with a slotted spoon, and dab on a kitchen towel to remove excess water. Skim and discard any foam that has risen to the top of the water, and cook the remaining eggs one at a time.  (The eggs can be poached several hours ahead and stored in ice water in the refrigerator.)

Now, it’s  time to assemble the California Eggs Benedict.  We experimented a bit with layering and decided that the muffin -> tomato -> bacon -> avocado -> poached egg gave the best presentation.

Drizzle the Hollandaise Sauce over the eggs Benedict and season with salt and freshly ground black pepper.  Enjoy with a side of Corned Beef Hash and a side of bacon if there’s any leftover!

Hollandaise sauce is an emulsion of egg yolk, butter, and lemon and is notoriously difficult to prepare.  It should be, since it is one of the five sauces in the fancy French haute cuisine mother sauce repertoire, which also includes Béchamel, Espagnole, Velouté (check out my Chilled Corn Velouté), and Tomate.

Third time was the charm for me when making Hollandaise sauce.  Making Honey Walnut Prawns requires egg whites, I always end up with leftover yolks and I never know what to do with them.  After looking up what “emulsify” meant, I set about with my whisk but it just didn’t turn out quite right.  The second time I made Hollandaise, it was actually perfect (in my opinion) but then I made the silly mistake of microwaving the sauce to warm it back up… and ended up with scrambled Hollandaise.  Fail #2.

When I decided to make California Eggs Benedict for my parents during a surprise visit home, it was crucial to get the sauce right.  Third time was the charm with this easy, fool-proof recipe I found on AllRecipes.com.  This recipe has all elements of classic Hollandaise sauce but sans the whole double boiler complications, and no chance of the sauce separating.  I used a hand held mixer instead of a blender as it was easier to make a smaller portion.  I also omitted the hot sauce since my parents aren’t big fans of spiciness, but I did add a tiny pinch of cayenne pepper.

This sauce would also go great with steamed or roasted vegetables, such as Roasted Asparagus.

Easy Hollandaise Sauce (adapted from the recipe by chellebelle)

Yields: 6 servings

Ingredients:

• 3 egg yolks
• 1 T lemon juice
• 1/4 tsp Dijon mustard
• 1/2 C butter
• pinch of kosher salt
• pinch of cayenne pepper

Directions:

In a medium bowl, combine the egg yolks, mustard, and lemon juice. Using a hand held mixer, blend for about 5 seconds.

Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot.  Set the mixer on high speed, and trickle a thin stream of the melted butter into the egg yolk mixture.  It should thicken almost immediately.  Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

]]> http://foodcomas.com/2012/02/19/easy-hollandaise-sauce/feed/ 2 Easy Hollandaise Sauce jenwoo Easy Hollandaise Sauce Hollandaise fail California Eggs Benedict with Hollandaise http://foodcomas.com/2012/02/18/corned-beef-hash/ http://foodcomas.com/2012/02/18/corned-beef-hash/#comments Sun, 19 Feb 2012 01:13:53 +0000 jdubs http://foodcomas.com/?p=7460 Read more]]>

When I was growing up, corned beef hash was a staple for weekend breakfast in our household.  However, my family would always just buy the pre-made corned beef hash from the can and skillet it up to serve with eggs.  When I decided to surprise my parents with a last-minute trip home and to greet them with breakfast, I wanted to bring back our classic breakfast dish.  So I researched online how to make corned beef from scratch anddddd… well, I realized why we always just used the canned version.  I think I will leave salt-curing meats to the professionals!  So I ended up buying canned corn beef and decided I would at least cook the potatoes and onions myself to feel a little less lazy.

Hash is a dish that mashes meat, potatoes, and spices together to form a smooth consistency.  Onions and bell peppers can be added to the hash.  Corned beef hash especially gained popularity during and after WWII due to the rationing of fresh meat.  When I bought the canned corn beef from the grocery store, I was fascinated with the key you had to use to open it — I had never actually seen that before.  I’m ashamed to admit how long it took me to figure out how to open this thing… but don’t worry people, I have got it now!

I used to enjoy corned beef hash with fried eggs, but now I find that combination much too greasy.  In my “grown-up” palate stage, I find hash and poached eggs to be the perfect complements.  Since I was back in California, I decided to pay tribute to the California Eggs Benedict (basically eggs benny with fresh slices of California Hass avocados).  I served the Corned Beef Hash with California Eggs Benedict and a side of bacon for my surprise family breakfast.

My next goal is to make the Duck and Mushroom Hash with Poached Eggs I had for brunch at Harry’s Cafe and Steak in NYC.  Doesn’t that sound friggin’ amazing?

Corned Beef Hash (adapted from Elise via Simply Recipes)

Yields: 4-6 servings

Ingredients:

• 2 T unsalted butter
• 1 medium onion, diced (about 1 C)
• 16 oz cooked corned beef, chopped (about 2 C)
• 2 medium potatoes, peeled and diced (about 2-3 C)
• Optional: 1 medium bell pepper, diced
• kosher salt and fresh black ground pepper to taste
• fresh parsley, chopped

Directions:

Melt the butter in a large skillet over medium heat.  Add the onion (and optionally the bell peppers) and cook a few minutes, until translucent.

Mix in the chopped corned beef and potatoes.  Spread out evenly over the pan.  Increase the heat to high and press down on the mixture with a metal spatula.  Try not to stir the potatoes and beef too much, but allow them to nicely brown and then flip to cook the other side.

Season with salt and pepper to taste, and garnish with parsley (I used scallions because that was all I had and I just wanted to give it some color).

When I was visiting my sister, I wanted to introduce her to the amazing world of do-it-yourself baked cheese via a Baked Camembert.  However, I was unable to find any Camembert at her local grocery store. I did find a small round of goat brie which immediately captivated me.  I absolutely love goat cheese and the idea of a goat brie was too tempting to pass up.  I knew regular cow’s milk brie is terrific baked (I remember watching a cooking show when the chef just threw in a giant wheel of brie in the oven and it just blew my mind), so figured goat brie could work just as well.  In general, I think any soft cheese with a decent rind could be baked and would result in that perfect oozing, gooey, runny texture.

There are plenty of recipes for baked brie wrapped in phyllo, and while I am sure it’d taste incredible, I felt it was an unnecessary step and scooping the warm baked brie on some of my favorite Carr’s water crackers would work just as well.  My sister and I devoured this whole thing within minutes!

Baked Goat Brie with Honey and Almonds

Ingredients:

• 1 4 oz small round of goat brie (can also use a wedge of cow’s brie or a round of Camembert)
• honey
• toasted almond slices (or walnuts)
• Optional: fruit jam, cranberry sauce, etc.

Directions:

Preheat oven to 400°F.  Place the brie round, rind and all, on a parchment or foil lined baking sheet.  Bake the brie for 10 minutes until just oozing a bit of cheese out of the bottom.  If you bake it too long (like I did as pictured below hah), all the gooey cheese melts out and at the end you just end up with a hollow rind!  Oops… well it was still good scraping the melted cheese off the foil.

Remove from the oven and put on a platter.  Drizzle with honey and sprinkle with toasted almond slices.  Optionally: spoon some fruit jam with each cheesy bite.  Enjoy immediately with some crackers!

As per usual, I wanted to cook a simple healthy meal and came across this recipe on epicurious. The beauty of this particular salmon dish was that it required no complex ingredients, the prep time was only a couple minutes, and it pairs well with so many side dishes. I chose to serve the salmon with Portobello Pizzas and Roasted Brussels Sprouts because they all have approximately same roasting time. So I prepped everything and then let the oven do its magic while I imbibed on some wine. The results were awesome. Bonus points: I got to use basil, dill, and tarragon from our Aerogarden in this meal!

Honey Lemon Salmon on Watercress Salad (adapted from epicurious)

Yield: 6 servings

Ingredients:

• 1 cup crème fraîche or sour cream (I personally skipped this to make the meal healthier, I don’t think I missed out on much)
• 3 tablespoons plus 2 teaspoons fresh lemon juice, divided
• 1 teaspoon finely grated lemon peel, divided
• 2 tablespoons honey
• 1 tablespoon plus 2 teaspoons olive oil plus additional for brushing
• 2 tablespoons chopped shallot
• 6 6-ounce salmon fillets
• 1 1/2 cups (lightly packed) watercress leaves and small sprigs
• 1/4 cup small fresh dill sprigs
• 1/4 cup fresh tarragon leaves
• Fleur de sel or regular salt
• 6 lemon wedges

Directions:

Whisk crème fraîche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl. Season with salt and generous amount of pepper. As mentioned above, I skipped the first part of the recipe.  I did, however, mix lemon juice, lemon zest and some olive oil (just eyeballed the measurements) to dress the watercress salad (you’ll see in a later step).

Whisk honey, 1 tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in 11x7x2-inch glass baking dish. Add salmon fillets and turn to coat. Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally. Position rack in top third of oven and preheat to 400°F. Line large baking sheet with foil and brush with olive oil. Transfer salmon fillets, with some marinade still clinging, to lined baking sheet. Roast until salmon is just opaque in center, about 14 minutes.

Meanwhile, toss watercress leaves and sprigs, dill sprigs, tarragon leaves, remaining 2 teaspoons lemon juice, and remaining 2 teaspoons olive oil in medium bowl. Season to taste with fleur de sel and pepper. Place 1 salmon fillet on each of 6 plates. Serve on top of or topped with watercress salad, Portobello Pizzas and Roasted Brussels Sproutsor a side dish of your choice! Bon Appétit!

It has been over a year since I first visited Beretta restaurant in San Francisco, and I still remember the incredible flavors of their risotto with prosciutto, leeks, and goat cheese.  This is still the best risotto I have tasted — primarily because I am obsessed with goat cheese and leeks.  The sweet sautéed leeks and creamy goat cheese provided the perfect balance to the saltiness of the prosciutto.  After eating this risotto at Beretta, I have always wanted to try making my own version at home.  I used the same base risotto recipe from my Mushroom Risotto excluding the mushroom, pancetta and Parmesan, and replacing it with prosciutto and goat cheese.  The results were deliciously rich and creamy and I will be definitely making this again!  Thanks Beretta for the inspiration!

I served this with some Roasted Asparagus and Pan-Roasted Halibut with a Carrot and Pea Purée.

Also, try these other risotto recipes: Mushroom Risotto and Creamy Kabocha Squash Risotto

Risotto with Prosciutto, Leeks, and Goat Cheese

Yields: 6-8 servings

Ingredients:

• 6 C chicken broth
• 1 T olive oil
• 3 cloves garlic, minced
• 1 large leek, halved and thinly sliced crosswise
• 2 shallots, diced
• 1/2 C onion, diced
• 1 1/2 C Arborio rice
• 1/2 C dry white wine
• 3 T butter
• 1/3 cup goat cheese
• 2 oz prosciutto, torn
• Kosher salt to taste
• Ground black pepper to taste
• Garnish: 3 T finely chopped scallions or chives

Directions:

In a saucepan, warm the broth over low heat.

Add 1 T olive oil to a large pot or wok and stir in the garlic, leeks, shallots, and onions.  Sauté until the onions are translucent, about 1 minute.

Add rice, stirring to coat with the oil for about 2 minutes.  When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.  Add 1/2 C broth to the rice, and stir until the broth is absorbed.  Continue adding broth 1/2 C at a time, stirring continuously until the liquid is absorbed and the rice is al dente, about 20 minutes.

Remove from heat, and stir in butter, goat cheese and prosciutto.  Season with salt and pepper to taste.  Sprinkle with some minced chives or scallions for garnish.

Cafe Gitane

Cuisine: French, Moroccan
Neighborhood: Nolita, West Village
Price: ~$30 per person

Address: 242 Mott Street, NYC 10012
Phone: (212) 334-9552
Hours: Mon-Thu, Sun 9am – 12am, Fri-Sat 9am – 12:30 am
CASH ONLY

Address: 113 Jane Street, NYC 10014
Phone: (212) 255-4143
Hours: Mon-Fri 7am – 12am; Sat-Sun 7am-1am
Credit Cards Accepted

The original French-Moroccan café in Nolita has continued to attract all sorts of artsy hipsters and fashionistas ever since it opened circa 2000.  The offshoot that opened in November 2010 in the Jane Hotel of West Village is equally packed with the same type of crowd.  Like with any trendy scene, one would assume the food is more a sideshow to the main attraction.  However, over many repeat visits for brunches and dinners, the food has really grown on me.  The food is good, not great, but that is better than the indifference I held before.  Everything is simple and satisfactory, and that works for me.

I have been to the original Cafe Gitane in Nolita a few times for brunch and have eaten dinner at the second Cafe Gitane located at the Jane Hotel in West Village.  The Nolita location is bright and cheery (pictured above) whereas the Jane Hotel location (pictured below) is a bit more dimly lit, moody, and more than twice the size.  Other than the lighting and size, everything else is pretty much identical between the two restaurants: the hip vibe, the clientele, the menus, and even the lime green dresses the waitresses don.  This is a great spot for a casual meal with a small group, brunch with the girls, or a date with a vegetarian.

In the grand scheme of Manhattan, Cafe Gitane is pretty cheap but the food is so simple, the price point has to be at this level.  Despite its affordability, I am still scratching my head at those who pay $5.50 for half an avocado spread on a slice of bread.  (They do have really deliciously creamy avocados though.)

The team looks to expand again with an Italian restaurant called Antonio’s on Chrystie Street.  The spot will feature family-style Italian cuisine and supposedly will only have nine tables.  We shall see how this develops!

BOISSONS FRAICHES

Citron Pressé, Iced Mint Tea
The Citron Pressé is pure fresh squeezed lemon juice, and thankfully comes with syrup so you can sweeten your beverage.  Iced Mint Tea is a smooth and refreshing classic.

LES APÉRITIFS

Moroccan Bloody Mary, Watermelon Mimosa
I loved this Moroccan Bloody Mary (I think it had peanuts and Sriracha) which I had at the Jane Hotel and unsure if Nolita serves it.  The Watermelon Mimosas with freshly squeeze watermelon juice (which you can order virgin) are a Cafe Gitane brunch classic.

PETIT DEJEUNER

Orange Blossom Waffle with fruit and maple syrup
You can absolutely taste the orange in the waffle batter… yum!

LES PETITS PLATS

Avocado, lemon juice, olive oil, chili flakes on seven grain toast
So basically this is avocado spread on multigrain with a bit of seasoning.  So simple and yet so good, and everyone on yelp raves about it.  Clearly a cash cow for the cafe…  I’d rather just make it myself at home.

Marinated beets, cinnamon, vinaigrette
So simple, sweet and satisfying

Baked Feta with capers, thyme, olives and tomatoes
I adore baked cheeses.  If you like this, other similar recipes include: Tomato and Feta Baked Eggs, Marinated Feta with Olives

LES SALADS

Yellowfin Tuna Ceviche with glass noodles, bean sprouts, red cabbage, mango, watercress and jalapeno in a soy, ginger and sesame dressing
I love cold salads with glass noodles but this was a lot more bland than would be expected with that entire pile of ingredients.  I would stick with the true Mediterranean dishes here and leave the Asian dishes elsewhere (try Republic’s Vietnamese Vegetables and Glass Noodles dishes).

LES SPECIALITES

Moroccan couscous with red peppers, raisins, toasted pinenuts, hummus and eggplant (optional add-ins: organic chicken, Merguez sausage)
Soooooo filling.  Sooooo delicious.  I always try to eat this without toppling the tower, but it’s inevitable.  I have no self-control.

Grilled eggplant with tapenade, goat cheese and pesto on watercress
My favorite was the pesto topped grilled eggplant, which seemed to also had a thick layer of melted Parmesan cheese.  The olive tapenade was a bit overpowering.  I definitely am making this at home but think will try to mix the tapenade, goat cheese and pesto all together evenly for the fillings.

Spicy organic meatballs in turmeric tomato sauce with boiled egg, cucumber-yogurt and cilantro
Turmeric tomato sauce is fantastic.  Very fun and flavorful combination.

LES PAINS GARNIS

Roasted organic chicken, chipotle mayonaise, fresh parmesan, roasted tomatoes on toasted baguette (anchovies optional)
This sandwich was incredible; the chipotle mayo totally made this.  I would throw some marinated artichokes on this bad boy too — like in my favorite Baked Chicken with Sun-dried Tomatoes and Artichokes

Kutsher’s
Executive Chef: Mark Spangenthal
Cuisine: Jewish-American
Neighborhood: Tribeca
Price: Appetizers $10-15 and Mains $20-30
Address: 186 Franklin Street, NY, NY 10013
Phone: 212-431-0606

Kutsher’s, the iconic Country Club in the Catskills, opened a local outpost in October 2011 right in our ‘hood. The Country Club, open since 1907, has been entertaining and relaxing athletes, celebrities and locals for decades. It began as a getaway for Jewish laborers in Lower East side in turn of the century New York City and grew into the powerhouse it is today, hosting weddings, bar and bat mitzvahs, and serving up delicious and authentic Jewish fare. The Tribeca restaurant is the product of Zach Kutsher, a fourth generation family member, and brings the spirit of Kutsher’s Country Club to this charming bistro.

The restaurant is a lot more spacious than a typical Tribeca joint. But its high ceilings and exposed brick wall (albeit painted) connect it back to old the warehouse vibe of the neighborhood. There are small tables and bigger booths for cozy intimate dinners. The front hallway/bar area also has a communal table for a large group.

The menu features classic Jewish dishes in a refined modern presentation. The brisket meatballs come with a creamy horseradish sauce. The gefilte fish comes with micro arugula and a parsley vinaigrette, and the herring with wasabi and yuzu. I loved the fusion spin and delicate flavor additions to dishes that I’ve always considered to be more comfort food. All in all, it was a perfect way to spend my Christmas Eve (yes, this post is overdue).

Milton’s Shortrib and Brisket Meatballs – caramelized onions and creamy horseradish sauce
Can’t go wrong with shortrib AND brisket in a meatball, and caramelized onions are the icing on the cake

Crispy Potato Latkes with Pastrami, Sauerkraut, Russian Dressing
This was the special of the day, so I am glad we got to try it versus the plain latkes with apple sauce and sour cream. Essentially this is a Reuben on a crispy latke which is just magical.

Tuna Crudo – cucumber, tomato, sea bean, and mustard oil
Great fish appetizer, but not extraordinary

Mrs K’s Matzo Ball Soup – egg noodles, carrots, celery, chives, and dill
A bit bland, but that is the whole point of this soup usually. It’s great for a cold night to warm up, but didn’t stand out when compared to other dishes.

Wild Halibut Gefilte Fish – beet & horseradish tartare, micro arugula and parsley vinaigrette
Not everyone likes gefilte fish, mostly because historically it’s been cooked from carp, pike or some of the cheaper fish. And it’s also a ground up fishball/fishcake, so it doesn’t sound particularly appetizing to most. However, I am not most people. My family happens to make Gefilte Fish (from halibut though) as the Thanksgiving centerpiece instead of a turkey every year.  So I was a huge fan of this halibut take on the traditional dish. The beet and horseradish tartare added a nice kick as well.

Pickled Herring Two Ways – pickled onions & cream AND wasabi & yuzu
I love herring, but this is not for everyone

Grilled Romanian Steak – primed skirt steak with caramelized onions and a roasted garlic and
& wild mushroom knish
Steak. Good. Caramelized onions. Good. Roasted garlic. Good.

Braised Lamb Shank – lentils, roasted tomatoes, currants, parsley and Middle Eastern spices

Sweet and Sour Salmon with Cucumber (chef’s choice)

I made this chili for Super Bowl Sunday, and while I am a bit sad the 49ers aren’t playing today, this deliciously hearty bowl of chili has made my stomach very happy!

I found two super easy chili recipes on AllRecipes.com that I decided to combine to make my chili: Debdoozie’s Blue Ribbon Chili and Flatlander Chili.  Debdoozie’s recipe is made very simple by using a jar of salsa, which was perfect for me as I have *still* been trying to get rid of the stockpile of salsa leftover from our ski trip and I couldn’t make more batches of my Vegetable Salsa Soup.  I didn’t have chili seasoning mix, so I checked out other recipes to figure out what to put in the mix.  Flatlander Chili had a perfect recipe of chili seasoning (chili powder, ground cumin, garlic powder, salt, black pepper, sugar, cayenne pepper, and oregano) and I loved the addition of green bell pepper he added as well.  I also threw in some hot cherry peppers to crank up the heat.

Enjoy this “super” chili recipe with melted cheddar, chopped green onions, and a football game!

Super Chili (adapted from Debdoozie’s Blue Ribbon Chili and Flatlander Chili)

Yields: 8-10 servings

Ingredients:

• 2 lbs ground beef
• 1 whole onion, diced (about 1 1/2 C)
• 2 (15 oz) cans of tomato sauce
• 1 (8 oz) jar of salsa
• 1 green bell pepper, diced (about 1 C)
• 1/4 C hot cherry peppers, diced
• 2 (15 oz) cans of red kidney beans, drained
• 1/4 C chili powder
• 2 tsp ground cumin
• 1 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp dried oregano
• 1/2 tsp white sugar
• 1/8 tsp ground cayenne pepper
• For garnish: shredded cheddar and chopped green onions

Directions:

In a large saucepan over medium heat, sauté the ground beef and onion for 10 minutes, or until meat is browned and onion is tender.  Drain the grease.

Add the rest of the ingredients to the pot and mix well: tomato sauce, salsa, green bell pepper, hot cherry peppers, kidney beans and the chili seasoning ingredients.  Bring to a boil and then reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.

Right before serving, sprinkle some cheddar cheese and chopped green onions on top.  Enjoy with some bread, crackers, or just by itself!